Easy Homemade Pizza Dough (No Mixer Needed!)
A simple, reliable pizza dough recipe you can make by hand. It’s perfect for relaxed weekends and customizable toppings.
Equipment
Ingredients
- 2 ¼ pounds strong baker's flour (12–15% protein)
- 4 teaspoon dry yeast (or 4 teaspoons / 40g fresh yeast)
- 2 teaspoon salt (we use Himalayan pink salt)
- 2 teaspoon sugar
- 2.5 cups cold water
Instructions
Mix the pizza dough ingredients with water
- In a large bowl, mix flour, yeast, salt, and sugar. Make a well in the center and pour in 2.5 cups (600 mL) cold water. Gradually mix with a spoon, then your hands, until a rough dough forms (about 3–4 minutes). Use only cold or room temperature water to avoid activating the yeast too fast. If dough feels dry, add up to ¼ cup (60 mL) more water, a little at a time.
Rest the dough
- Let the pizza dough rest for 10 minutes - this pause allows the gluten to relax and hydrate, making the dough more elastic and easier to knead.
Knead the dough
- Knead the dough for about 10 minutes until smooth and elastic, using the palms of your hands to push and turn. If it's too much to handle at once, split it in half. Well-kneaded dough should feel springy and look smooth, like plasticine.
Let the pizza dough rise
- Place the dough in a large bowl and let it rise until doubled. In warm weather, this takes 1–1.5 hours; in cooler temps, 2–3 hours or longer. Cover with a lid or kitchen towel to prevent drying. On cold days, let it rise in a sunny window or in the oven on a low (90°F/30°C) setting. If needed, briefly warm the oven, then turn it off before placing the dough inside.
Preheat the oven
- Once the dough has risen, preheat your oven to 430°F / 220°C (we use the "Pizza" setting on ours). The oven will usually be ready by the time you finish making the pizza bases.
Divide the dough and roll it out
- Turn the dough out and divide into 6–8 pieces. Six makes a thicker crust, eight gives a thinner base. Lightly oil your pizza tray. Roll each piece into a circle on a floured surface, then transfer to the tray and stretch to fit. Thicken edges if you like a crusty finish.
Prebake the pizza base
- Place the trays in the oven and prebake the pizza bases for 3 minutes. This step helps create a sturdy base that’s easy to top and can be frozen for later if desired - perfect for quick weeknight dinners.
Add toppings and bake
- Carefully remove prebaked bases from the oven and let cool slightly. Add your favorite toppings, starting from the edges. Bake at 220°C (430°F) for 10–15 minutes, until the crust turns light golden brown.
Notes
Note: The instructions above are for a standard kitchen oven. If you have a dedicated pizza oven, follow the instructions that came with it - some ovens go up to 950°F / 500°C. You also will need to watch the pizza, as it will bake in a significantly shorter time, more like 1-3 minutes.
Nutrition
Calories: 473kcalCarbohydrates: 99gProtein: 14gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 597mgPotassium: 152mgFiber: 4gSugar: 1gVitamin C: 0.01mgCalcium: 22mgIron: 6mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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