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pizza in cast iron skillet
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5 from 1 vote

Homemade Pizza Crust

Homemade Pizza Crust is an easy pizza dough that is perfect for beginners. It creates a soft, seasoned, delicious foundation for the best homemade pizza the whole family is sure to love.
Prep Time15 minutes
Cook Time15 minutes
Resting Time1 hour
Course: Main Course
Cuisine: American
Keyword: pizza crust
Servings: 8
Calories: 195kcal


  • 2 ½ to 3 ½ cups all-purpose flour, sifted (plus additional to knead the dough mixture into a ball or form the pizza)
  • 1 teaspoon salt
  • 1 packet active dry yeast (or 2 ¼ teaspoons)
  • 1 cup warm water
  • 1 tablespoon granulated sugar or honey
  • 1 to 2 tablespoons olive oil (plus additional to cover dough and bowl during rising)
  • ½ teaspoon Italian seasoning (optional)


  • In the bowl of a stand mixer with the dough hook attached, pour in 2 ½ cups all-purpose flour, 1 teaspoon salt, and I½ teaspoon Italian seasoning. Turn the mixer on low speed to combine the dry ingredients.
  • In a separate small bowl, stir together the 1 cup warm water and 1 tablespoon granulated sugar (or honey) until the sugar has completely dissolved. Add the 2 ¼ teaspoons or packet of active dry yeast and stir just enough to combine with the water-sugar mixture. 
  • Slowly pour the yeast mixture into the stand mixer bowl along with the flour mixture.
  • Turn the mixer on the lowest speed possible and once all the ingredients begin to come together add in 1 tablespoon olive oil.
  • Continue to mix everything together on low speed for about 10 minutes.
  • *If the dough appears to be too wet and not sticking together, add in an additional ½ cup all-purpose flour until it is tacky but not wet. Do not add more than 3 ½ cups all-purpose flour in total. If the dough appears to be too dry add an additional 1 tablespoon olive oil to the dough mixture.
  • Once the pizza dough begins to come together to stick onto itself and form a loose dough ball, turn off the mixer, it is ready for the next step in the process. 
  • Place the dough on a clean lightly floured surface. With floured hands, knead the dough until it forms a smooth dough ball that springs back when pressed with the finger. The dough will be sticky but should not come apart. 
  • Place the pizza dough into a bowl that is lightly greased with olive oil. Also, lightly coat the outer surface of the pizza dough ball with a little more olive oil. Pizza dough loves olive oil. 
  • Cover loosely with a towel or plastic wrap, place in a warm (draft-free) area, and allow the dough to rise for 1 hour or until it has doubled in size.
  • Gently press the air out of the dough. It is ready to use to make pizza.
  • If you are not ready to use the pizza dough immediately, wrap the dough ball in plastic wrap or place into a plastic bag and store in the refrigerator for 24 hours. It will continue to rise and you will have to press the air out once again when ready to use.
  • When ready to bake, preheat the oven to 425 degrees F. Roll the dough out into a 12-inch round or as thick as you prefer.
  • Press the dough on a heated and lightly greased 12-inch pizza pan or cast-iron skillet. Spread on top of the pizza dough a layer of pizza sauce and all of your favorite toppings.
  • Place into the oven and bake for 10 to 15 minutes, or until the center of the crust has been fully cooked. Remove pizza from the oven and allow it to cool for 5 minutes before cooking. Serve warm.
  • Store any leftover pizza in an airtight container or plastic bag in the refrigerator up to 3 days.


  • Do not add all the all-purpose flour at one time. Add in 2 ½ cups, to begin with, and if you find upon mixing the dough is too wet, add an additional ½ all-purpose flour at a time until the dough is tacky in texture but not wet. Do not add more than 3 ½ cups all-purpose flour in total. 
  • If the pizza dough appears to be too dry during mixing, add in an additional 1 tablespoon olive oil. 
  • Any kind of olive oil is fine. I prefer to use plain extra virgin olive oil. 
  • The Italian seasoning adds additional flavor to the pizza crust but may be omitted in this recipe. 
  • The granulated sugar may be substituted with honey instead in the same unit of measure. 
  • If you do not have a stand mixer, knead the dough by hand for 10 to 15 minutes. 
  • This pizza dough recipe makes enough for 4 small pizzas or 2 medium size pizzas. Feel free to divide the dough according to your preference. 


Calories: 195kcal | Carbohydrates: 38g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 59mg | Fiber: 2g | Sugar: 2g | Calcium: 9mg | Iron: 2mg