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A pepperoni pizza, made on homemade pizza dough, cut into squares on a piece of parchment paper.

Easy Homemade Pizza Dough Recipe

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Resting Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2 pizzas 1x
  • Category: Pizza
  • Method: Counter Top
  • Cuisine: Italian-Inspired


Easy Homemade Pizza Dough – a simple, straightforward easy homemade pizza dough recipe that is ready the same day! Elevate pizza night!


  • 1 1/2 cup warm water (approx. 100 degrees F.)
  • 2 teaspoons instant yeast
  • 1/2 teaspoon granulated sugar
  • 2 cups 00 flour
  • 2 cups all purpose flour
  • 2 tablespoons olive oil
  • 2 1/4 teaspoons kosher salt
  • semolina flour 


  1. Combine warm water, yeast and sugar (stir gently). Let sit 5 minutes or until the mixture starts to look foamy/bubbly on top. 
  2. Add flour and oil; use dough hook to knead for 2 minutes on low.
  3. Add salt and knead with dough hook for 5 minutes. 
  4. Add a little oil to both hands and gently remove dough. Spray mixing bowl with olive oil or your preferred nonstick. Place dough back in the bowl and let sit, uncovered, 30 minutes (dough should double in size). 
  5. Remove dough from bowl and divide into two (or three) equal portions. Form into balls and place on a baking sheet (ensure they are far enough away from each other so they don’t touch – they will expand as they rest). Let rest 15-20 minutes. 
  6. Preheat oven to 450 degrees F. 
  7. Spread a generous amount of semolina flour on your baking sheet or pizza stone. Place one portion of dough on top and start pressing down and pushing edges out with your fingers. Alternatively, you can use a rolling pin, but the dough has a strong bounce-back so your fingers may work better. 
  8. Once pizza is as thin as you want it cover with a layer of pizza sauce, cheese of your choice and any other toppings.
  9. Place in the oven, middle rack, for 10-15 minutes. 
  10. Remove and let cool slightly. 
  11. Slice and enjoy!


  • Semolina Flour: highly recommend using the semolina flour underneath the pizza dough – be generous when using! It will allow you to slide off the pizza which would otherwise stick quite a bit! 
  • Baking Sheet: I would recommend using a large, flat baking sheet or pizza stone.
  • Preheat Baking Stone: if you want you can preheat your pizza stone and roll out your pizza dough on a different baking sheet (I would recommend quite a bit of semolina flour underneath your dough so you can slide if off onto the pizza stone easily).  Spread some semolina flour on your preheated baking stone and then slide your pizza onto the preheated stone. Return to oven – bake time may be a little less so just keep a close eye on your pizza. 
  • Refrigeration: once you have your 2 separate balls of dough you can place them in separate bowls, cover with plastic wrap, and place in the fridge until you are ready to use it (up to overnight).
  • Freezer: wrap your balls of dough in plastic wrap, place in a freezer safe container, and store in the freezer for up to 5 months.  Thaw when ready to use, roll it out, and add the sauce/toppings.
  • Smoker: we also love using this dough recipe in this Smoked Pizza!