Perfect Homemade Pizza Dough Recipe in 90 Minutes

Create perfect, chewy-crisp pizza dough at home in just 90 minutes with 5 simple ingredients. This beginner-friendly recipe requires no special equipment and yields two 12-inch pizzas. Skip the store-bought version — our tested method guarantees restaurant-quality results every time with foolproof rising and baking instructions.

Why Homemade Dough Beats Store-Bought Every Time

Commercial pizza dough often contains preservatives and sugar you don't need. Our recipe uses pantry staples for pure, customizable flavor. You'll control the texture — from Neapolitan-style char to New York foldable thin crust — while saving 40% compared to grocery store alternatives. Most importantly, the aroma of baking homemade dough transforms your kitchen into an authentic pizzeria.

Essential Tools You Already Own

No fancy equipment required. These household items make the process effortless:

• Large mixing bowl (stainless steel or glass)
• Wooden spoon or silicone spatula
• Clean kitchen towel or plastic wrap
• Baking sheet or pizza stone
• Measuring cups and spoons

The Foolproof 5-Ingredient Recipe

This tested formula balances hydration and fermentation for optimal rise. Yields two 12-inch pizzas.

Ingredient	Volume (Cups)	Weight (Grams)	Key Purpose
All-purpose flour	3 ½	440	Structure foundation
Warm water (105°-110°F)	1 ¼	300	Activates yeast
Active dry yeast	2 ¼ tsp	7	Rising agent
Olive oil	¼	60	Texture enhancer
Salt	2 tsp	12	Flavor regulator

Step-by-Step Visual Guide

Phase 1: Activation (10 Minutes)

1. Mix warm water, yeast, and 1 tsp sugar in bowl. Wait 5-7 minutes until foamy
2. Add olive oil and salt to yeast mixture

Phase 2: Mixing & Kneading (15 Minutes)

3. Gradually incorporate flour until shaggy ball forms
4. Knead 8-10 minutes on floured surface until smooth and elastic
5. Test readiness: Poke dough — should spring back slowly

Phase 3: Rising & Shaping (60+ Minutes)

6. Place in oiled bowl, cover, rest at room temperature 1-2 hours
7. Dough doubles when ready (press finger — indentation remains)
8. Divide, shape into balls, rest 15 minutes before stretching

Troubleshooting Common Issues

Problem: Dough won't rise

Solution: Water was too hot (killed yeast) or cold (slowed activation). Always test with thermometer. Ideal range: 105°-110°F. Verify yeast expiration date.

Problem: Tough, dense crust

Solution: Over-flouring during kneading. Measure flour by spoon-and-level method, not scooping. Dough should be slightly tacky but not sticky.

Problem: Bubbles in crust

Solution: Punch down dough gently after first rise. Avoid excessive handling during shaping. Use fork to prick air pockets before adding toppings.

Pro Chef Techniques for Next-Level Results

Professional pizzerias use these science-backed methods:

• Cold fermentation: Refrigerate dough 24-72 hours for complex flavor development
• Hydration adjustment: Add 10-15g extra water for crispier crust in dry climates
• Steam injection: Place water-filled pan in oven bottom for professional oven spring

3 Creative Variations to Try

Whole Wheat Boost

Substitute 1 cup all-purpose flour with white whole wheat flour. Add 1 tbsp honey to yeast mixture for balanced flavor. Rest 30 minutes longer for full hydration.

Herb-Infused Dough

Mix 2 tbsp finely chopped rosemary and 1 tsp garlic powder into dry ingredients. Brush finished crust with infused olive oil before baking.

Gluten-Free Option

Use 400g gluten-free flour blend (with xanthan gum). Increase water to 340g. Rest 30 minutes before shaping — no kneading required.

Storage & Freezing Guide

Method	Duration	Revival Technique
Refrigerated (oiled container)	3 days	Bring to room temp 2 hours before use
Frozen (vacuum-sealed)	3 months	Thaw 24h in fridge, then 2h at room temp

Frequently Asked Questions

Can I make pizza dough without yeast?

Yes, use baking powder instead. Combine 3 cups flour, 1 tbsp baking powder, 1 tsp salt, 1 cup cold water, and 2 tbsp olive oil. Mix until combined, rest 10 minutes. Texture will be more biscuit-like than traditional yeast dough.

How long should pizza dough rise at room temperature?

Ideal rising time is 1-2 hours at 70°-75°F. Dough doubles in size when ready. In cooler kitchens, extend to 2.5 hours. Never exceed 3 hours at room temperature to prevent over-fermentation.

Why is my pizza dough shrinking when I stretch it?

This indicates insufficient gluten relaxation. After dividing dough balls, cover and rest 15-20 minutes before stretching. Cold dough requires longer rest time — bring to room temperature gradually.

What's the best flour for crispy crust?

Caputo "00" flour creates authentic Neapolitan crispness, but all-purpose works well. For extra crunch, substitute 30g of flour with semolina. Bake on preheated pizza stone at 500°F for optimal results.