Name: Classic Pizza Dough Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2 1/4 tsp active dry yeast (1 packet); 1 1/2 cups warm water (about 110°F); 1 tsp granulated sugar; 3 1/2 cups all-purpose flour; 2 tbsp olive oil; 1 tsp salt

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If you’ve ever dreamed of tossing pizza dough like an Italian pizzaiolo or want a foolproof way to elevate homemade pizza night, this Classic Pizza Dough recipe is your golden ticket. With just a handful of pantry staples, you can whip up a dough that’s chewy, crisp outside, and impossibly delicious. Whether you’re craving a bubbling Margherita or a loaded veggie slice, the beauty of Classic Pizza Dough is how it lets those fresh toppings shine while giving you that signature bite only great pizza offers.

Classic Pizza Dough Recipe - Recipe Image

Ingredients You’ll Need

The magic of Classic Pizza Dough lies in its simplicity—each ingredient serves a specific purpose, working together to build the perfect base. From the tender crumb created by the yeast to the subtle flavor from olive oil, every element matters. Here’s what you’ll need:

Active dry yeast (2 1/4 tsp or 1 packet): This brings the dough to life, creating those signature airy bubbles and the classic rise.
Warm water (1 1/2 cups, about 110°F): Activates the yeast and makes mixing effortless—just warm, never hot, for the happiest dough.
Granulated sugar (1 tsp): Just a bit helps feed the yeast, encouraging that irresistible aroma and gentle lift.
All-purpose flour (3 1/2 cups): The sturdy foundation for a soft yet crisp crust, easy to handle and reliably delicious.
Olive oil (2 tbsp): Adds subtle richness and creates a supple, easy-to-shape dough with lovely flavor notes.
Salt (1 tsp): Don’t skip this! Salt brings balance and enhances every other ingredient, giving depth to your finished pie.

How to Make Classic Pizza Dough

Step 1: Activate the Yeast

Start by pouring the warm water into a large mixing bowl. Sprinkle in the sugar and yeast, and give it a gentle stir. Let this sit for 5 to 10 minutes, watching for a bubbly, foamy layer on top—this means your yeast is awake and ready to go! The sweet aroma is a good sign, too, promising a flavorful Classic Pizza Dough from the very start.

Step 2: Mix in the Flour, Olive Oil, and Salt

Add the flour, olive oil, and salt carefully to the bowl. Stir with a sturdy spoon or spatula until the mixture starts to come together. This is the part where the dough begins to take on its wonderful texture and shape—a little sticky at first, but that’s exactly what you want.

Step 3: Knead Until Smooth and Elastic

Turn your dough out onto a lightly floured surface and knead for 8 to 10 minutes. If you have a stand mixer with a dough hook, use it to knead for about 6–7 minutes instead. You’re aiming for a dough that’s smooth, elastic, and a little stretchy—the kind you can tug gently without it tearing. This step is crucial for that signature Classic Pizza Dough bite.

Step 4: The First Rise

Lightly oil a clean bowl and place your dough inside, turning it once to coat. Cover with a damp towel or plastic wrap, and set it in a warm spot. This is when the dough doubles in size, taking about 1 to 1.5 hours. Watching the dough transform is like kitchen magic unfolding right before your eyes!

Step 5: Shape and Portion the Dough

Gently punch down the risen dough to release excess air. Divide it in half for two thinner 12-inch pizzas, or leave it whole for a heartier, thicker crust. Roll out each portion on a floured surface to your desired thickness—this is your canvas for all those delicious toppings.

Step 6: Top and Bake

Preheat your oven to 475°F (245°C). Add your favorite sauces, cheeses, and toppings onto the rolled-out Classic Pizza Dough. Bake each pizza for 12 to 15 minutes, or until the crust is gloriously golden and crisp. The house will fill with aromas that promise homemade pizza bliss!

How to Serve Classic Pizza Dough

Garnishes

The finishing touches are what make your Classic Pizza Dough creation extra special. A flurry of fresh basil, a drizzle of good olive oil, or even a sprinkle of chili flakes can bring out the best in every slice. Don’t be shy—these simple garnishes elevate each bite to pizzeria-level perfection.

Side Dishes

Pair your pizza with a peppery arugula salad, a bowl of marinated olives, or even some hot, bubbly garlic knots made from extra dough. A fresh green salad cuts through the richness, while a tangy vinaigrette or pickled veggies can add a delightful contrast alongside tender, crispy Classic Pizza Dough slices.

Creative Ways to Present

Don’t just stop at traditional pizza circles—try rolling the dough into oblong shapes for a rustic vibe, or create individual mini-pizzas for fun, personalized pies. You can even bake the dough plain for dippable pizza sticks, ideal for sharing or as a playful starter at your next get-together.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover baked pizza or dough, let it cool completely first. For baked slices, wrap them snugly and store in the fridge for up to 3 days. Classic Pizza Dough keeps its wonderful texture when refrigerated, so your next meal is just minutes away.

Freezing

To freeze, shape the dough into smooth balls, coat lightly with olive oil, then wrap tightly in plastic and pop into a freezer bag. Kept this way, Classic Pizza Dough stays fresh for up to 2 months. When that pizza craving hits, simply thaw overnight in the refrigerator and bring to room temperature before using.

Reheating

Leftover pizza is best revived in a hot oven (about 400°F) for a few minutes until the crust turns crisp and the cheese melts. Avoid the microwave if you can—the oven keeps the Classic Pizza Dough’s texture just as you love it.

FAQs

Can I use instant yeast instead of active dry yeast?

Absolutely! You can swap in the same amount of instant yeast without proofing, just mix it in with the dry ingredients. Your Classic Pizza Dough will rise beautifully either way.

Can I make the dough ahead of time?

Yes, and it’s a great time-saver. After the first rise, refrigerate the dough for up to 3 days. When you’re ready, bring the Classic Pizza Dough to room temperature, shape, and bake as usual.

How can I add more flavor to the dough?

Mix herbs like dried oregano, basil, or garlic powder right into the flour for a savory boost. It gives Classic Pizza Dough an extra gourmet touch without any fuss.

Why did my dough not rise properly?

This usually happens if the yeast was expired or the water was too hot or cold. Always check your yeast and ensure your water temperature is just warm to the touch for reliable Classic Pizza Dough every time.

Can I use this dough for other recipes?

Definitely! Classic Pizza Dough is wonderfully versatile. Try it for calzones, stromboli, breadsticks, or even as a base for savory flatbreads and stuffed rolls.

Final Thoughts

There’s just something irresistible about making your own Classic Pizza Dough from scratch, with its pillowy texture, crisp edge, and that unbeatable homemade flavor. Give it a try, experiment with your favorite toppings, and make pizza night the highlight of your week—you might never look at store-bought dough the same way again!

Classic Pizza Dough Recipe

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4.5 from 19 reviews

Author: admin
Total Time: 1 hour 45 minutes (including rise)
Yield: 2 12-inch pizza crusts 1x
Diet: Vegetarian

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Description

Learn how to make classic pizza dough from scratch with this easy recipe. This versatile dough is great for homemade pizzas and can be customized with your favorite toppings.

Ingredients

Scale

Dough:

2 1/4 tsp active dry yeast (1 packet)
1 1/2 cups warm water (about 110°F)
1 tsp granulated sugar
3 1/2 cups all-purpose flour
2 tbsp olive oil
1 tsp salt

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Instructions

Activate the Yeast: In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Mix the Dough: Add flour, olive oil, and salt to the bowl. Stir until the dough begins to come together, then knead for 8–10 minutes until smooth.
Rise the Dough: Place the dough in an oiled bowl, cover, and let rise for 1–1.5 hours until doubled in size.
Prepare for Baking: Divide the dough for two 12-inch pizzas or keep whole for thicker crust. Roll out, add toppings, and bake at 475°F for 12–15 minutes.