If you’ve been looking for the best Homemade Pizza Dough recipe, this one delivers every time! Soft and chewy in the center with a crisp, golden edge, it creates the perfect pizza crust for all your favorite toppings. Whether you’re making a simple margherita, loading it up with meats and veggies, or freezing extra crusts for busy weeknights, this recipe is easy, reliable, and family-approved. And if you’d like an even quicker option, try my Easy Pizza Crust that skips the parbake and gets brushed with garlicky butter before baking.
Ingredients & Substitutions
- Milk: Warm whole milk makes the dough soft and a little richer. 2% milk works too, and water is fine in a pinch (the crust won’t be quite as tender).
- Yeast: Quick-rise (instant) yeast is perfect for this dough; it comes together fast without a long rise. Using active dry yeast? Let it sit in warm milk for about 10 minutes until foamy before adding to the dough.
- Flour: All-purpose flour keeps the crust soft in the center with just the right chew.
- Salt: Kosher salt blends evenly and gives a cleaner flavor than table salt. If using table salt, reduce slightly.
- Olive Oil: Adds flavor and keeps the dough soft. Neutral oils like canola or vegetable oil work too.
How Do I Know When My Dough Has Risen Enough?
The dough is ready when it has doubled in size and looks puffy. Press gently with a finger; if the indentation springs back slowly, it’s time to shape the crust.
Why Should I Parbake the Pizza Dough Before Adding Toppings?
Parbaking sets the crust so it won’t get soggy under sauce and toppings. This is especially helpful if you plan to freeze your pizzas ahead of time.
FAQs
Can I Make the Crust Thinner or Thicker?
Absolutely! Roll or stretch the dough to your preferred thickness. Thin crust bakes faster and crisps up more; thicker crust stays soft and chewy inside.
Can I Make the Dough Ahead of Time?
Yes! Make the dough, let it rise, then parbake or freeze for later. Perfect for busy weeknights.
Do I Have to Use Milk in Pizza Dough?
Not at all! Milk makes the crust soft and slightly rich, but 2% milk, oat milk, or even water all work fine.
Can I Use Active Dry Yeast Instead of Quick-Rise?
Yes! Let it sit in warm milk for about 10 minutes until foamy before mixing into the dough.
Do I Need a Pizza Stone, or Will a Baking Sheet Work?
A pizza stone gives a crispier crust, but a parchment-lined baking sheet or metal pan works perfectly well. Preheat the pan or stone for extra crunch.
How To Freeze Homemade Pizza Dough (or Whole Pizzas)
Plain Crusts: Cool completely, wrap each crust tightly in plastic wrap and foil, and freeze flat for up to 3 months. Add toppings straight from frozen and bake at 450°F for 10-12 minutes.
Fully Topped Pizzas: Assemble after parbaking, freeze on a baking sheet until firm, then wrap in plastic and foil. Bake from frozen at 450°F for 13-17 minutes until golden and bubbly.
What’s The Best Way To Bake Pizza From Frozen?
No need to thaw! Place directly on a preheated pizza stone or baking sheet in a 450°F oven. Bake 13-17 minutes until the crust is golden and the cheese is melted and bubbly.
Pizza Dough
Ingredients
- 2 cups whole milk, warmed to 110°F
- 4 ½ teaspoons quick-rise yeast, or 2 packets (0.25 ounces each)
- 4 cups (500 g) all-purpose flour, plus more as needed
- 2 tablespoons kosher salt
- 2 tablespoons olive oil
Instructions
- Add warm milk to a medium bowl. Sprinkle the quick-rise yeast over the top and let it sit for 5 minutes until foamy and activated.
- In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl if kneading by hand), combine the flour and salt.
- Pour in the milk and yeast mixture, then add the olive oil.
- Mix on low speed until the dough comes together. Then, increase to medium speed and knead for 5-6 minutes, or until smooth and elastic. (If kneading by hand, knead on a lightly floured surface for 7-8 minutes.)
- Form the dough into a smooth ball and place it in a large, lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel.
- Let the dough rest in a warm place, covered, for 1 to 2 hours, or until it has doubled in size.
- Punch down the dough gently. Then, turn it out onto a lightly floured surface. Divide the dough into 2 equal portions.
- Shape each portion into a round ball. Stretch or roll each into a 12 to 14-inch circle, lightly flouring the surface if needed to prevent sticking.
- Preheat oven to 450°F.
- Place each crust onto a parchment-lined baking sheet or pizza pan. Use a fork to lightly dock the surface (poke a few holes) to prevent bubbling.
- Parbake in the oven for 6-8 minutes, or until the crust is set but not browned.
- Remove from the oven. Let cool slightly before topping with your favorite sauce, cheese, and toppings.
- Return to the oven and bake at 450°F for 10-15 minutes, or until the crust is golden and the cheese is bubbly and browned to your liking.
To Freeze
- Allow the crusts to cool completely, top each crust with sauce, cheese, and your desired toppings. (Or, you can freeze just the crust.)
- Place on a baking sheet and freeze uncovered for 1 to 2 hours, or until the toppings are firm.
- Once frozen solid, wrap each pizza tightly in plastic wrap, followed by a layer of aluminum foil. Label with the date and store flat in the freezer for up to 3 months.
To Bake
- To bake from frozen, unwrap the pizza and place it directly on a baking sheet or pizza stone in a preheated 450°F oven. Bake for 13-17 minutes, or until the crust is golden and the cheese is melted and bubbling.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This crust came out soft in the middle with the perfect chewy edges. Way better than store-bought dough!
Elizabeth
I had a slice of pepperoni pizza with this homemade crust and it was fantastic! I like how it seems so easy to make, too. Fun!
Stephanie
This crust is really good! But, I think I will roll it out even thinner next time for a crispier crust.
Bella
Great idea (and fun) to make pizzas at home! I can't wait to try it with my favorite toppings.
Has this been tested in a home pizza oven (600-700 degrees)?
To make and freeze a calzone, would you make the calzone and par bake then freeze?
Yes! This dough will absolutely work in a home pizza oven at 600-700°F… those are the temps that give you that beautiful blistered crust. The only adjustment is bake time: instead of the longer bake in a standard oven, it will cook in just a few minutes, so keep a close eye on it.
And for calzones, yes, you can par-bake them about ¾ of the way, let them cool, wrap well, and freeze. When you’re ready, just finish baking from frozen until hot and golden.