A pretty regular dinner we have here, at least once a week, is pizza. It’s super simple and totally satisfying. Plus, everyone likes pizza. And if you say you don’t, your either lying or a total sociopath, and frankly I don’t need you in my life.
I recommend making the dough in a big, double batch and freezing half to use the next week. Once you have the basic dough recipe, you can top it with just about anything. And, a little side note, this dough also makes really good calzones, but thats for another post…
For toppings, I would recommend using a bit of restraint. A few sparse toppings makes a better pie. Or at least as far as I’m concerned. We like to stick to no more than 5, usually around 3. That seems to be the sweet spot, but it’s totally up to you and what you like. Pepperoni is a big hit, I also really enjoy a few particular combos like goat cheese, caramelized onions, bacon and thyme, chorizo is always a safe bet, and the good old stand by of classic margherita or just plain cheese is pretty dope. The great thing about this recipe is that the dough has a good bit of flavor all its own so you can really focus getting quality ingredients for the toppings and not have to overload the pie to get it to taste good.
The way I see it you have two cooking options, if you're doing this in the oven, either invest in a nice pizza stone or steel, or use a cast iron pan. Don’t have one? Get one. It’ll turn up your kitchen game tenfold. I promise.
Ingredients You’ll Need
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups flour (all-purpose or “00” are ideal)
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 pinch sugar
This dough is super forgiving. Use what flour you have, though if you’re chasing Neapolitan vibes, grab some “00.”
How to Make Pizza Dough (Step-by-Step)
- Bloom the Yeast
In a small bowl, mix the yeast with a pinch of sugar and about 1/3 cup of warm water. Let it sit for a few minutes. It should get foamy and bubbly—that’s how you know your yeast is alive and ready to go. - Mix & Knead
In a large mixing bowl (or the bowl of a stand mixer), combine the yeast mixture, the rest of the water, flour, salt, and olive oil. Mix until combined.- Mixer: Let it knead on speed 1–2 for about 10 minutes.
- By hand: Dump it onto a floured surface and knead for 10 minutes.
You should end up with a smooth, elastic dough ball.
- Let It Rise
Place the dough in a lightly oiled bowl, cover it, and let it rise for 1.5 to 2 hours at room temp—or overnight in the fridge. That cold rise? Game changer. It gives you a chewier texture and tangy flavor that’s worth the wait. - Divide & Shape
After the first rise, turn the dough out onto a floured surface and divide it into 4 balls. Pinch the bottoms to seal in any air bubbles—this gives a better second rise.
To freeze: Wrap each ball in plastic wrap and freeze. When ready to use, unwrap and let thaw at room temp until soft and pliable. - Second Rise and Preheat
Let the dough rest again (about 30 minutes) while you preheat your oven—and your cooking surface.- Pizza stone or steel: Preheat in the oven at 500°F for 45 mins.
- Cast iron pan: Place it in the cold oven, then preheat everything together to 500°F. By the time the oven is hot, the pan will be blazing.
Baking Tips for Great Pizza at Home
- Crank your oven as hot as it goes—500°F minimum.
- Bake the pizza directly on a preheated pizza stone, steel, or in this case a pre-heated cast iron pan for best results.
- Bake time: 8–15 minutes depending on your oven.
- Look for golden, blistered crust and bubbling cheese.
- Don’t overload your toppings—it’ll just steam the crust. Not ideal.
Pizza Topping Combos I Love
Here are some of my go-tos:
- Caramelized onion, goat cheese, bacon, thyme, balsamic
- Pepperoni, tomato purée, fresh mozzarella, basil
- Mozzarella, ricotta, garlic, parmesan, olive oil
- Blue cheese, figs, shallots, bacon, rosemary
- Chorizo, fresh mozzarella, castelvetrano olives
- Roasted red pepper, goat cheese, thyme
Got a favorite combo? Drop it in the comments—I’m always looking for new ideas!
How to Store & Freeze Pizza Dough
- Fridge: Store dough after the first rise, covered, for up to 3 days.
- Freezer: Wrap individual dough balls in plastic and freeze. They’ll keep for about 3 months.
- To use: Unwrap and let the frozen dough come to room temp on the counter (about 2 hours) before stretching. Keep the dough covered so it doesn’t dry out.
FAQ: Homemade Pizza Dough
Can I freeze pizza dough?
Yes! After the first rise, divide and wrap individual dough balls, then freeze. Thaw at room temp before using.
What’s the best flour for pizza dough?
All-purpose flour is totally fine. Bread flour gives more chew, and “00” flour gives that Neapolitan-style stretch and char. I would recommend getting “00” flour for this, but you can totally use All-purpose or bread flour too.
Why didn’t my dough rise?
Check that your yeast is active (foamy when bloomed), and make sure your water isn’t too hot (aim for 100–110°F). If the water is too hot, you can kill off the yeast.
Can I make this without a mixer?
Yep—just knead by hand for around 10 minutes. It’s a little more effort but totally worth it. I promise!
More Pizza Recipes To Try
Asparagus Pizza – Crispy asparagus pizza baked in a cast iron pan and topped with mozzarella, soppressata, sweet onion, lemon zest, and parsley—perfect for spring and easy to make at home.
Radio Bakery’s Sausage and Chive Focaccia – Make the viral sausage and chive focaccia from Radio Bakery at home! This focaccia has a soft, airy crust topped with Italian sausage, bacon, crème fraîche, and fresh chives.
Glazed Strawberry Jam Donut Focaccia – A no-knead sweet focaccia with strawberry jam and a vanilla glaze. Everything you love about a jelly donut, but as focaccia.
Pizza Fritta (Fried Pizza) – Small individual fried pizzas topped with mortadella, stracciatella, pistachios, and basil. A great snack or appetizer that is incredibly delicious.
Focaccia col Formaggio (di Recco) – Focaccia col formaggio—also known as focaccia di Recco—is a crisp, cheese-filled flatbread from Liguria made without yeast. This easy version uses grocery-store cheeses for an incredibly delicious twist on an Italian classic.
Potato Pizza with Rosemary and Guanciale – Roman-style pizza con patate, a sheet pan pizza topped with thin-sliced potatoes, fresh rosemary, and guanciale.
Philly Tomato Pie – Learn how to make the ultimate Philly tomato pie—a Sicilian-style pizza topped with a rich tomato sauce, dried oregano, and grated cheese. An Italian-American classic perfect for gatherings and holiday parties!
Artichoke Pizza – Easy homemade Sicilian-style pan pizza recipe with marinated artichokes, fresh mozzarella, ricotta, prosciutto, and Pecorino Romano.
Pepperoncini Pan Pizza – Pepperoncini sheet pan pizza is a spicy, crunchy, and craveable grandma pie. Topped with melty mozzarella, salami, leeks, and tangy pepperoncini—this pan pizza is a weeknight favorite.
Pepperoni Pan Pizza – A no-knead, pillowy sheet pan pizza that’s low-maintenance and high reward. Baked in a quarter sheet pan with crispy edges, bubbly cheese, and lots of pepperoni.
Did you try this pizza dough recipe?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I can’t wait to see it!
Pizza Dough
Ingredients
- 1 1/2 C warm water
- 2 1/4 tsp active dry yeast
- 3 1/2 C flour All-purpose, Bread Flour or "00"
- 2 tbsp olive oil
- 1 tbsp sea salt
- 1 pinch sugar
Instructions
- Mix the yeast with a pinch of sugar and 1/3 cup of warm water. Let the yeast “bloom” for a few minutes, or at least till you see it’s alive. It’ll get foamy and bubbly.
- Next, combine the remaining ingredients with the yeast and water mixture into a mixing bowl and stir till everything is combined. If you have a stand mixer, keep the dough in there and let it knead, on speed 1 or 2, for 10 mins. Otherwise, dump the dough on a floured surface and knead it for 10 mins by hand. And keep reminding yourself for those 10 mins of the toned arms and delicious pizza you’ll soon have to distract you from the sweat forming on your brow. Trust me, I know this from experience.
- After 10 mins, your dough should form a nice, elastic ball. Place it in an oiled bowl and let it rise for about 1 1/2 to 2 hours. Even better, let the dough rise in the fridge overnight. You’ll get a slightly more sour and chewy dough, totally worth it if you have the patience. And forethought.
- Once you have this initial rise done, dump the dough out onto a floured surface and divide it into 4 small balls. And, make sure to pinch the bottom of each ball together so you trap any air bubbles that develop for this second rise. Here is where you would want to freeze any dough you’re not planning on using now. Just divide it into smaller balls, think individual pizza size, wrap in plastic, and stash in the freezer. When you want to use them, take them out, unwrap them and let them come to room temp on your counter. Ready to go! Otherwise, if you’re gonna eat them now, just let those smaller balls rise for about 30 mins while you preheat your oven and get your toppings situated.
- When you’re ready to make the pizza, gently stretch the dough out to form a rough circle, don’t worry about being perfect here. Try and get it as thin as you can without it getting totally annoying. Then top the pie, sparingly, and bake it till it’s cooked to your liking. I recommend 8-15 mins most of the time. And eat up!
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
4 thoughts on Pizza Dough
Rachel……..I just finished dinner and you’re already making me hungry. I’m going to make some pizza. Thanks for the inspiration!!
OMG! Never made pizza from scratch!
It was the best pizza I could ever have imagined I could make.
I was unsure through the process, had some help from most hungry and the Pizza was delicious.
I decided to do second rising overnight in frig.
I made a regular cheese pizza and a Marguerita! Both were Delicious!
Put two balls in freezer, can’t make to make again!
Bon appetite!
Cheers to Most Hungry!
BTW: WE DECIDED MONDAYS ARE PIZZA NIGHTS!
I fully support this!! #mondaypizzaparty