Homemade Pizza Dough Recipe – Perfect & Easy!

Homemade Pizza Dough Recipe - Restaurant Quality with Just 4 Ingredients!

Forget store-bought dough or expensive takeout - this homemade pizza dough recipe delivers authentic restaurant-quality crust with just 4 simple ingredients! After testing dozens of recipes as a former pizzeria chef, I've perfected the ultimate dough that's crispy on the outside, light and airy inside, with that perfect chew you get from wood-fired pizzerias.

Why This 4-Ingredient Dough Beats All Others

• No fancy equipment needed - Just mix by hand or with a spoon
• Works with all flour types - All-purpose, bread flour, or even 00 flour
• Perfect texture every time - Not too dense, not too thin
• Versatile - Makes Neapolitan, New York, or Detroit-style crusts
• Freezer-friendly - Make ahead and store for pizza emergencies!

The Perfect 4-Ingredient Pizza Dough

Prep Time: 10 mins | Rise Time: 1-24 hrs | Total Time: 1 hr 10 mins | Makes: 2 medium pizzas

Ingredients

3 cups (360g) all-purpose flour
(or bread flour for chewier crust)

1¼ cups (300ml) warm water
(about 110°F/43°C)

2 tsp (7g) active dry yeast
(or 1 packet)

1 tsp (6g) salt
(fine sea salt preferred)

Instructions

1. Activate yeast: Mix warm water and yeast in large bowl. Let sit 5 minutes until foamy.
2. Mix dough: Add flour and salt. Stir with wooden spoon until shaggy dough forms.
3. Knead: Turn onto floured surface and knead 5-7 minutes until smooth and elastic.
4. First rise: Place in oiled bowl, cover with damp towel, and let rise 1 hour at room temp or 24 hrs in fridge for better flavor.
5. Shape: Divide dough in half. On floured surface, stretch or roll to desired thickness.
6. Top & bake: Add toppings and bake at 475°F (245°C) for 12-15 minutes until golden.

Note: Each dough ball makes one 12-inch pizza. Dough can be frozen for up to 3 months.

Pro Tips for Perfect Pizza Dough

• Water temp matters: Too hot kills yeast, too cold won't activate it
• Windowpane test: Dough should stretch without tearing when ready
• Cold ferment: 24-hour fridge rise develops incredible flavor
• No-knead option: Mix and let sit covered overnight
• Baking hack: Use preheated pizza stone or upside-down baking sheet

3 Game-Changing Variations

1. Whole Wheat Pizza Dough

Replace 1 cup all-purpose flour with whole wheat flour + 1 tbsp honey

2. Garlic Herb Dough

Add 1 tsp garlic powder + 1 tbsp Italian herbs to dry ingredients

3. Sourdough Pizza Crust

Replace yeast with ½ cup active sourdough starter + reduce water by 2 tbsp

Frequently Asked Questions

Can I make this without yeast?

Yes! Use 1 tsp baking powder + 1 tsp vinegar for quick "fake yeast" dough (texture will differ).

Why is my dough sticky?

Add flour 1 tbsp at a time while kneading until it barely sticks to clean fingers.

Can I use this for calzones?

Absolutely! Just roll thicker (¼ inch) and bake seam-side down.

The Science Behind Great Pizza Dough

What makes this recipe work so well? The magic happens when:

• Yeast feeds on flour sugars, creating air pockets
• Gluten develops structure during kneading
• Salt controls yeast activity and enhances flavor
• Water hydration (65% here) balances crispness and chew

Final Thoughts

Once you try this 4-ingredient pizza dough recipe, you'll never go back to store-bought. It's easier than you think, cheaper than delivery, and lets you customize exactly how you like it. The perfect weekend project that turns into the best homemade pizza night!

What toppings will you try first? Share your pizza creations in the comments!