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Homemade Pizza Dough Recipe Easy Fluffy Crust Ready in 1 Hour

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This homemade pizza dough yields a fluffy, chewy, and golden crust in just one hour. It’s easy, foolproof, and perfect for pizza nights, parties, or last-minute cravings.

Ingredients

Scale
  • 3 cups bread flour (375g) or all-purpose flour
  • 1 cup warm water (240ml, about 110°F)
  • 2¼ teaspoons active dry yeast (7g, or one packet)
  • 1 tablespoon sugar (13g) or honey
  • 2 tablespoons olive oil (30ml)
  • 1½ teaspoons salt (9g)
  • Optional: Cornmeal for dusting

Instructions

  1. Pour 1 cup warm water into a large mixing bowl. Sprinkle in yeast and sugar, stir gently, and let sit for 5 minutes until bubbly and foamy.
  2. Mix in olive oil and salt with a wooden spoon.
  3. Add bread flour one cup at a time, stirring after each addition until a shaggy dough forms. If sticky, add 1-2 tablespoons more flour.
  4. Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (Or knead with a stand mixer and dough hook for 5–6 minutes.)
  5. Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 30–40 minutes until doubled.
  6. Punch down dough, turn onto a floured surface, and shape into a ball. Divide for two medium pizzas or keep whole for one large. Let rest for 5 minutes.
  7. Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven. Line a baking sheet with parchment or sprinkle with cornmeal.
  8. Stretch dough by hand or with a rolling pin to desired thickness (12–14 inches for large, 10 inches for medium). Crimp edges if desired. Transfer to prepared pan and add sauce, cheese, and toppings.
  9. Bake for 12–15 minutes until crust is golden and cheese is bubbling. Rotate pizzas halfway if baking more than one.
  10. Let pizza rest for 2–3 minutes before slicing and serving.

Notes

For gluten-free dough, use a 1:1 gluten-free flour blend and add ½ tsp xanthan gum. For whole wheat, substitute half the flour with white whole wheat and add extra water if needed. Hand-stretching keeps the dough airy. Don’t overload with toppings to avoid soggy crust. Dough can be refrigerated for up to 2 days or frozen for up to 2 months after the first rise.

Nutrition

Keywords: pizza dough, homemade pizza, fluffy crust, easy pizza dough, quick pizza dough, bread flour pizza, weeknight pizza, dairy-free pizza, nut-free pizza, pizza night

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