Homemade Pizza Dough

Homemade Pizza Dough


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 0   Average: 0/5]


Use this simple pizza dough to make smaller individual pies that guests can top themselves or make 2 larger ones for family pizza night.

  • 3 Cups Unbleached Flour (Plus More For Dusting)
  • 1 1/2 Tablespoons Sugar
  • 1 Teaspoon Instant Yeast
  • 1 Cup Plus 2 Tablespoons Warm Water
  • 3 Tablespoons Olive Oil (Divided)
  • 1 1/2 Teaspoon Kosher Salt
  1. In food processor pulse flour, sugar, and yeast to combine. With processor running drizzle warm water until incorporated. Add 1 tablespoon oil and kosher salt. Pulse until dough forms a ball.
  2. Brush inside of large-size bowl with 1/2 tablespoon olive oil. Transfer dough to bowl and drizzle with 1 tablespoon olive oil. Knead in. bowl 1 minute. Shape dough into ball and brush surface with remaining 1/2 tablespoon olive oil. Cover tightly with plastic wrap. Refrigerate at least 1 day or up to 3 days.
  3. Remove dough from refrigerator 1 hour before ready to use. Divide dough into 8 smaller balls or 2 large balls. On a lightly floured surface, stretch and roll each dough ball into a circle before topping as desired.
  4. In batches, bake on parchment lined cookie sheets in 425-degree oven for 12 to 15 minutes until bottoms are golden brown.
  5. Sauces: Alfredo, Pesto, Tomato
  6. Topping: Pepperoni, Prosciutto, Italian Sausage, Sautéed Sliced Mushrooms, Thinly Sliced Red Onions, Chopped Roasted Red Peppers, Chopped Marinated Artichokes, Fresh Basil, Sliced Pepperoncini, Thinly Sliced Tomatoes, Chopped Olives
  7. Cheeses: Mozzarella, Ricotta, Parmesan, Pepper Jack, Asiago
  8. Makes 8 Small Or 2 Large Pizzas
  9. Prep Time: 40 Minutes Cook Time: 15 Minutes Chill Time: 1 To 3 Days Total Time: 55 Minutes
  10. "Work With What You Got!"
  11. ©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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