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5 from 20 votes

Best Homemade Pizza Dough

Pizza! Everyone loves a good pizza, well at least almost everyone. :) This dough is incredible, it tastes just like what you get at the restaurants! A friend of mine has been making pizza for over 25 years and he showed me this homemade recipe. It is my go-to recipe for pizza dough. Homemade pizza doesn't have to be hard, join with me as I show you how to make an amazing homemade pizza! Let's get baking!
Prep Time15 mins
Cook Time12 mins
Rising time1 hr 30 mins
Total Time1 hr 57 mins
Course: Main Course
Cuisine: American, Italian
Keyword: basic, dough, homemade, pizzas
Servings: 24 slices
Calories: 112kcal


  • Pizza pan
  • Whisk
  • Bowls
  • Wooden spoon
  • Damp cloth
  • Plastic wrap
  • Dough proofer (optional)


  • 4 cups of 00 flour or All-Purpose flour can use bread flour (480g)
  • 1 cup of semolina flour Usually found on same aisle as all purpose flour or online (167g)
  • 2 cups of water (500ml)
  • 2 tsp of salt (8g)
  • 2 Tablespoons of olive oil, optional (30ml)
  • 2 1/2 tsp of active dry yeast or 1 packet instant yeast (9g)
  • 1 1/2 tsp of sugar, optional (6g)
  • Cornmeal couple pinches for pizza pan

Pizza Toppings

  • Your favorite pizza sauce store bought or home made
  • Mozzarella cheese or pizza blend mozzarella, provolone, and Jack
  • Pepperoni and favorite toppings


  • Proof the yeast (active dry yeast). Heat up your water to about 100 to 110 degrees F (38 to 42 C). Then add the sugar and the yeast. Mix it around a little bit. Let sit 5 to 10 minutes until it gets nice and foamy.
  • Add the oil to the bowl with the yeast and stir it with a whisk. It can be left out but adds flavor and texture to the dough.
  • In a separate bowl mix together the semolina flour, salt, and all-purpose flour, bread flour, or 00 flour. The semolina flour will help make the dough chewier. You can substitute the semolina with the other flour if you like, it just won't be quite the same. But it will still be good.
  • Then just mix in the dry ingredients slowly with the yeast mixture, about a 4th of it at a time until the dough forms and is sticky/tacky. Use a wooden spoon for this. Or use a stand mixer. You will probably have some flour left over.
  • Knead the dough on a floured surface. Continue adding the leftover flour as necessary to keep the dough from sticking as you knead. Push down on the dough then stretch the dough out a little bit, then turn it a quarter turn, fold it toward you and push it down with your palm and stretch it out, keep doing that for about 8 minutes. Or about 4 minutes in the stand mixer. You will still probably wind up with about 1/2 cup left of flour.
  • Coat the inside of the bowl with olive oil. Now add the dough and coat the dough with the oil in the bowl. Then place some plastic wrap and then a damp cloth on top. Let the dough rise in a warm area or dough proofer for and hour to an hour and a half until doubled.
  • Preheat the oven to 500 degrees F. Take the risen dough out and cut it into equal parts. This recipe makes 3 medium-sized thinner crust pizzas or two large thick crust pizzas. You can flip the dough in the air like the pros, stretch it by hand, or use a rolling pin if necessary to get the dough into the pizza shape.
  • Add some cornmeal to your pizza pan. This will keep the pizza from sticking. Although it is not completely necessary. The cornmeal does help it to get that classic bottom of the crust that you get at restaurants. Stretch out the pizza dough as needed to fill up the pan, then pinch the edges up a little bit.
  • Add your favorite toppings for whatever style of pizza you want. I like to start with some olive oil drizzled on top. Then add a light covering of pizza sauce. Then cheese, I use a pizza blend of mozzarella, provolone, and jack. Now the pepperoni! Then bake it in a preheated oven (500 degrees F) for 7 to 12 minutes, maybe longer, until the crust is a light golden brown color and the cheese is all melted. Enjoy!



Note - Times will vary and will be less if cooking in an outdoor pizza oven. Also, it will look differently on the bottom of the pizza if you use a pizza stone in your traditional oven, which works really well. 
Note - The pizza dough will be even better if you can find 00 flour which is also known as the "pizza" flour. 
Note - These nutritional facts only apply to the dough itself, per slice if you have 3 medium pizzas with 8 slices a piece. It does not count the sauce, cheese, and other toppings because those will vary greatly. 
homemade pizza dough nutritional facts