Homemade pizza dough is easy to make at home: here’s our step by step video tutorial that will have you baking homemade pizza in no time!

We love writing instructions on how to do things (it’s actually our professional career!). But let’s face it – learning by reading isn’t always the best method. Especially when it involves things that are hard to explain, like the texture of dough, or how to cut an onion. A picture is worth a thousand words, right? Well, how about a thousand (or so) pictures?

We are so excited to unveil our first A Couple Cooks original instructional video!  And what better place to start than pizza? Alex has been pondering how to share with you some of the secrets of his pizza crust for a while. (Since he’s the pizza crust master in our house, they’re secrets that I didn’t even know until I watched the video!) He shot, directed, and produced this video to show you some of the magic he does to get the perfect pizza crust (the result of many years of trial and error!). Check it out, and get inspired to start your own home pizzeria!

Related: Homemade Pizza for Beginners | Thin Crust Pizza Dough

Watch the video: how to make pizza dough

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Related: If you’re really into pizza, consider this portable outdoor pizza oven!

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Easy Homemade Pizza Dough


  • Author: Sonja
  • Prep Time: 1 hour
  • Cook Time: 6 minutes
  • Total Time: 1 hour 6 minutes
  • Yield: 2 medium pizzas 1x

Description

Homemade pizza dough is easy to make at home: here’s our step by step video tutorial that will have you baking homemade pizza in no time!


Ingredients

Scale
  • 450 grams (3 cups) flour
  • 2 teaspoons (1 packet) instant yeast
  • ½ tablespoon (1 glug) olive oil
  • ¼ teaspoon (2 pinches) kosher salt
  • 1 ⅓ cups warm water
  • Cornmeal

Instructions

  1. Start out by watching our video to get a feel for the process.
  2. In the bowl of a stand mixer, combine all ingredients (except cornmeal). Leave out a small amount of the water.
  3. Using the dough hook from the mixer, stir until a loose dough forms. If a dough doesn’t form, add the rest of the water. If the dough is extremely wet and sticky, and a pinch of flour.
  4. Attach the dough hook to the mixer and start on a low speed. Gradually increase the speed to medium until a ball forms. This should take about 30 seconds. If the dough does not release from the sides of the bowl, add a pinch of flour. If the dough is very dry and floury, add a small amount of water.
  5. Once the dough forms into a ball, allow the mixer to knead for 8 minutes at medium-high.
  6. After the kneading is finished, divide the dough in half. Using floured hands, gently shape each dough into a boule. Set each boule on a floured surface and dab with a little bit of olive oil to keep moist. Cover with a damp towel and allow to rise for 45 minutes to 1 hour.
  7. To stretch the dough, pick up the risen dough and gently shape it into a circle. Do not over-work or fold the dough. Drape the dough over both of your knuckles and rotate it around, allowing gravity to stretch it into a circle. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.
  8. Sprinkle a little bit of cornmeal onto a pizza peel or rimless baking sheet. Place the stretched dough onto the peel and quickly add toppings. Cook at 500° for 5-7 minutes until browned. Enjoy!

Notes

Start this recipe about an hour before you want to make your pizza. Start pre-heating your oven 15 minutes into the rise time.

  • Category: Pizza Dough
  • Method: Baked
  • Cuisine: Italian

Keywords: Easy homemade pizza dough, pizza, stand mixer, mixer, kitchenaid, kitchenaid pizza dough,

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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53 Comments

  1. Darn…I was really looking forward to watching you toss and spin that dough in the air. Just kidding! Great video :) I have been wanting to try making a pizza for a while, and I don’t feel so intimidated now.

    1. Tried the pizza dough recipe with my new kitchenaid mixer. Turned out great. Will probably never order pizza again. Thanks for a new favorite. Going to try your sour dough recipe next.

      1. OH we are so glad to hear this! Thank you so much for making it. And let us know what you think of the sourdough!

    1. Thanks! I think I like being behind the camera more than in front of it… I might hire an actor to play me in our next video with CraftedSpoon.

  2. AMAZNG video and I just love the catchy music. You make it all look so easy. I just need to get a dough hook and then I will attempt to make my own dough.

    Keep the videos coming!

  3. Alex ~ terrific, helpful video. I was hoping that it would introduce your happy face and the voice that goes with it, but how can you improve on perfection?
    Great little project for a snowy day like today. Thanks!

  4. Love the video! makes me want to make it, which I will! Looking forward to more, and love the music! Please post the name of the song, and artist, if you wouldn’t mind. I love your blog!

  5. Love the video!! Congrats on the new addition to the blog. Can’t wait to see more. I’ve needed something like this since making pizza dough has just been a sticky mess every time I’ve tried it. Thanks for sharing.

    1. If you want to get technical, they say that 105°F-110°F is ideal. But, I just stick my finger in the water – it should feel warm but not hot.

  6. Thanks so much for doing this video. I always buy my pizza dough and make my own pizza. You inspired me to try this recipe, it looked like a cinch.

    My pesto/tomato/mozzarella pizza is in the oven as I type. The dough was very easy to stretch onto my pan.

    I’m so excited. :)

  7. I am impressed with your video but I failed miserably at “knuckling”. I resorted to a rolling pin for the last minute to even out my “pie”. Do you think my dough may have been too warm?

    1. Bummer! It’s can be a little hard to do the first time — you might just need practice. Did it stretch too much or too little?

  8. I usually buy pre-made dough but I’ve watched this video about a dozen times since January and have finally worked up the courage to try it. It’s gorgeous. Thanks so much! :)

  9. this looks really easy now im hungry for pizza but im in the mood for chinese even if im learning how to cook i want pizza to be the fisrt thing i want to make
    <3

  10. Love the video, love the dough too! I use half whole wheat bread flour and half White Lilly Flour. It probably would have turned out chewier with a regular AP flour (White Lilly is lower in protein) but even with so it turned out well and I loved using my stand mixer. The 45 minute rise was perfect, let me get some chores done while fantasizing about pizza ^_^ The recipe did not specify time or temp for cooking so I did about 425 for 15. Turned out wonderfully. Thank you so much for an awesome pizza dough I am confident of!

    1. Glad you enjoyed it! We usually do 5-7 minutes at 500 degrees, check out the “Topping Ideas” list above for some of our favorite combos.

      :)

  11. Wow! I’ve not conquered recipes w/yeast, even been intimidated. Great video, I’m going to try it. Loooved the music!

    1. Hi! This recipe will work with up to half whole wheat flour. If you want to do all whole wheat, I’d check some other recipes for quantities (and you might need to add some vital wheat gluten). The method should still work though!

  12. Loved your video! My bread maker passed on and I have been researching a way to make pizza dough without it, can’t wait to give this a try. My son will be slightly disappointed that I’ll be using the dough hook attachment, he uses it to pretend to be Captain Hook, but I think some delicious pizza should make up for it! Thanks so much.

  13. I just wanted to say thank you for this recipe and video! I usually make pizza dough in my bread maker but I’ve wanted to try it in my Kitchenaid instead. This dough was soooo yummy! I found the video very helpful. I need more practice at my hand stretching. I found it got really thin in the middle. But so much better then my old way. My twins gave it two thumbs up!

    1. So glad it worked out for you! Stretching definitely takes some practice — but practicing means making more pizza :)

  14. Awesome video! I was wondering if you can freeze the other half of the dough? And if so, at which stage ? My guess would be after it’s proved but just wanted to make sure. Thanks! Laura :)

    1. Yes, the dough freezes wondefully! To freeze: After proofing, place a dough ball in a zip-top bag and put in the freezer. The morning that you are going to use the dough, remove it from the freezer and place it in the fridge to thaw. About 30 minutes before making the pizza, take it out of the baggie and allow it to relax on the counter, covered with plastic wrap.

  15. Awesome video! Unfortunately for me, it didn’t go as smoothly! I made this using my stand mixer…it took a long time for a ball to form…..and after about 15 minutes, it was still very sticky and not spongy at all…what did I do wrong? Could it have been that I don’t have a kitchen thermometer and maybe the water was too hot? Any advice is appreciated! Thanks, Christine

    1. I would guess that you just needed a bit more flower. If it’s really sticky, you can add a tablespoon of flour at a time until a ball forms.

  16. Hellooo! love your video! I make pizza but I don’t shape it by hand… what is the difference? is it crunchier?
    Thanks for sharing your love to cook!

  17. Love how simple and fun this is! Would I be able to refridgerate or. freeze the pizza dough if I want to do mini pizzas and have dough throughout the week? If so, do you know about how long it will stay fresh in the fridge. Ps. Just found your guys blog and am in LOVE. Love the simple, healthy recipes and have a list of what I already want to try making :) thank you.

  18. Thanks very much for this recipe. It comes out perfect fluffy on the inside and crusty on the outside each time. Again and again.
    I’ve made this at least twice a week after I discovered this recipe 2 months ago.
    Being single, I refrigerate the second dough ball and bake it as flat bread the next day, or the day after. Layer of fresh tomato slices, layer of finely chopped onion (with a tiny sprinkle of salt just on the onion, or mixed through the chopped onion before), smoked salmon, ground black pepper, finely chopped fresh chives, and finely chopped flat parsley. Hmm, hmm, hmm!
    Sometimes I swap out the smoked salmon, and substitute Old Amsterdam cheese slices.

  19. Love this recipe and technique. It was so easy and worked perfectly with my Kitchen Aid stand mixer as you said. The dough was amazing! Thank you! I’ll be using this again and again!

  20. Thanks for this video. It looked so good I decided to try it with my new Kitchen aid having never before used a dough hook. But I could not get it to form a ball!! It was very sticky and I kept adding more flour but was worried too much would be a problem. I am not sure if I got the amount of water right – please could you let me know what it would be in fluid oz? (I am British and don’t have cups) Also which yeast did you use? I could only get ‘fast action’ dried yeast at the supermarket and not sure if this needs the same quantity. Thank you!

  21. What size of pizza are you getting with these ingredients? I see you broke your dough in half, so im guessing a couple of 12″ pizzas?

  22. Hi there,
    Do you need to pre-cook the dough before adding the toppings?! Or just add the toppings after stretching the dough and cook for 5-7 minutes?

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