Homemade Pizza Dough Family (Printable)

Soft, elastic dough creating golden crusts ideal for versatile topping choices and family meals.

# What You Need:

→ Dry Ingredients

01 - 4 cups bread flour (plus additional for dusting)
02 - 2 1/4 tsp active dry yeast (1 packet)
03 - 1 1/2 tsp fine sea salt
04 - 1 tsp sugar

→ Wet Ingredients

05 - 1 1/2 cups warm water (approx. 110°F)
06 - 2 tbsp olive oil

# Step-by-Step Guide:

01 - Combine warm water, sugar, and yeast in a large mixing bowl. Stir gently and let rest for 5 to 10 minutes until foamy.
02 - Add olive oil, bread flour, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic, adding more flour if sticky.
04 - Place dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth or plastic wrap and let rise in a warm spot for 1 to 2 hours until doubled in size.
05 - Punch down risen dough and divide into two equal portions. Shape each into a ball and let rest covered for 10 to 15 minutes.
06 - Roll each dough ball on a floured surface to desired thickness. Transfer to a parchment-lined baking sheet or pizza stone.
07 - Top as desired and bake in a preheated oven at 475°F for 12 to 15 minutes until golden and crisp.

# Expert Advice:

01 -
  • You'll never buy frozen pizza again once you taste what your own kitchen can create in under two hours
  • This dough is forgiving enough for beginners but produces results that impress everyone at the table
  • You get to see the magic happen—watching the dough rise is oddly satisfying and strangely meditative
  • Two large pizzas means leftovers, and cold pizza for breakfast the next day is its own kind of blessing
02 -
  • Water temperature is everything—I learned this the hard way after multiple batches of dough that wouldn't rise. A quick check with a kitchen thermometer changed everything for me.
  • Patience during the rise cannot be rushed or faked. A cold, slow rise actually develops better flavor than a hot, quick one. If you have time, let it rise in the refrigerator overnight for even better results.
  • Kneading by hand teaches you something that a machine can't—you learn to feel when the dough is ready, when it's smooth and alive under your palms.
03 -
  • If your kitchen is cold, turn on the oven for just a minute to warm it up, then turn it off—it becomes the perfect proofing box for your dough
  • Don't skip the initial yeast bloom step where you mix it with water and sugar. That foam is your confirmation that everything is going to work. It's peace of mind in a bowl.
Go back