Pizza dough is easier than it looks. This simple recipe utilizes pantry ingredients to create a soft, workable dough that rises well and yields a great pizza base. I’m using all-purpose flour for an easy and reliable dough, but you can use bread flour if you prefer a chewier texture.
Making this pizza dough is genuinely enjoyable—knead it, shape it into smooth dough balls, and feel how quickly it becomes soft and elastic. If pizza dough has ever seemed intimidating, don’t worry: with these simple steps (and photos), you can make a perfect pizza base at home with ease.
Pizza Dough Recipe
Ingredients
Method
- Take lukewarm water in a mixing bowl. Add 2 tsp sugar and 2 tsp yeast to it.
- Dissolve sugar and yeast well.
- Cover it for 7 to 8 minutes, and place it in a warm place so that it can fully activate.
- Now take another bowl and crack an egg into it. Add 1 tsp salt and beat the egg well.
- Now add 7 tbsp of cooking oil.
- Mix it well.
- Add this mixture into the yeast mixture and mix all the ingredients well.
- Sift the all-purpose flour in a large mixing bowl.
- Add 2 tsp eka-300 powder and mix well.
- Now make the depression in the center of the all-purpose flour and pour the mixture into it.
- Mix thoroughly with the help of a spoon.
- After mixing, put the dough on the silicone bread mat.
- Mix and knead it well with your hand. Knead the dough for 3 to 4 minutes.
- After kneading, shape the whole pizza dough into a big ball.
- Now cover the dough ball with a bowl and keep it aside in a warm place. The dough will rise fully in an hour.
- After one hour, you’ll see that a soft dough is ready.
- If it is in the form of a bunch of threads, the dough has risen in its best form.
- Now dust the silicone mat slightly with all-purpose flour and place the dough ball over it. Roll and spread the dough lengthwise and divide it into four equal parts with the help of a cake knife.
- Now shape these portions into smooth dough balls. You will have four dough balls weighing almost 190 grams each.
Video
Ingredients Overview (Quick Notes)
- All-purpose flour: Makes a soft, easy-to-handle dough.
- Instant yeast + sugar: Helps the dough rise reliably.
- Salt: Adds flavor.
- Oil + egg: Adds richness and softness.
- Warm water: Must be lukewarm to activate yeast properly.
- Eka-300 bread improver (optional): Helps rise and softness, but the dough can still work without it.
Note on Eka-300: “Skip it if unavailable; dough will still rise.”
Yeast Activation (Key Step)
Use lukewarm water—not hot and not cold—so the yeast activates properly. Once bubbly/foamy, it’s ready to mix.
Kneading and First Rise
Knead until the dough is smooth and elastic. Then rest it in a warm place until it doubles and becomes airy.
Divide Into Dough Balls
After the first rise, divide the dough into equal portions and shape into smooth dough balls. These dough balls are ready to be shaped into crusts.
Before shaping and baking, follow this pizza crust pre-bake setup guide to learn how pricking, oiling the edges, and proper pan preparation help prevent bubbles and keep the crust soft.
Storage
- Same day: Keep covered at room temperature.
- Short storage: Refrigerate dough balls in an airtight container.
- Freezer: Freeze dough balls (thaw in fridge, then bring to room temperature before shaping).
FAQs
1) How long should pizza dough rise?
Pizza dough should rise until it doubles in size. In a warm place, it usually takes about 1 hour, but cooler kitchens may take longer.
2) Why didn’t my pizza dough rise?
Dough may not rise if the water was too hot or too cold, the yeast was expired, or the dough was left in a cold place. Use lukewarm water and let the dough rise somewhere warm.
3) Can I use all-purpose flour instead of bread flour for pizza dough?
Yes. All-purpose flour makes a soft, easy-to-handle dough and works well for homemade pizza. Bread flour gives a chewier texture, but both work.
4) How do I know pizza dough is kneaded enough?
Properly kneaded dough feels smooth and elastic and doesn’t tear easily when stretched. If it feels rough or breaks quickly, knead a little longer.
5) Can I refrigerate pizza dough for later?
Yes. Store dough balls in an airtight container in the fridge. Let the dough come to room temperature before shaping for the best results.