This Pizza Dough Recipe is a simple pizza crust dough recipe made with just a few ingredients, allowing you to enjoy restaurant-quality pizza at home! Plus, you can parbake the crust ahead or even freeze fully topped pizzas for quick weeknight dinners. For a real show-stopper, make this crust to hold all of the toppings on my Pickle Pizza!
Ingredients & Substitutions
With just five simple ingredients that you probably already have at home, you can get this pizza crust dough made in no time!
- Milk: Warm whole milk is my secret weapon for a soft, slightly rich crust. 2% works like a charm, too. No milk? No problem! Water can step in, though your crust will be a tiny bit less tender.
- Yeast: Quick-rise (or instant) yeast is your time-saving buddy here; it gets the dough puffing without a long wait. Only have active dry yeast? Just let it hang out in the warm milk for about 10 minutes until it’s all bubbly and foamy before mixing it in.
- Flour: All-purpose flour is easy to find and gives you a crust that’s soft inside with just the right chew. Classic, simple, reliable.
- Salt: Kosher salt blends evenly into the dough and gives a cleaner flavor than table salt. If table salt is all you have, just use a little less since it measures stronger.
- Olive Oil: Olive oil isn’t just for flavor. It keeps the dough soft and gives it a nice richness. Don’t have olive oil? A neutral oil, like canola or vegetable oil will do just fine.
Why Should I Parbake the Pizza Crust Before Adding Toppings?
Think of parbaking as giving your crust a little head start. Baking it for a few minutes before piling on sauce and toppings helps the dough set up and get slightly firm, so it doesn’t end up soggy in the middle. It’s a lifesaver if you’re making pizzas ahead of time or freezing them. You can pre-bake the crust, let it cool, then add your toppings later without worrying about a floppy, undercooked base! Plus, it gives you a nicely golden, slightly crisp edge that holds up to even the juiciest toppings.
Can I Make the Crust Thinner or Thicker?
Absolutely! You can roll or stretch your dough to whatever size or thickness you like. Or, even make cute personal-sized pizzas for each person. Thinner crusts bake faster and get nicely crisp, perfect if you love a crunch. Thicker crusts stay soft and chewy inside, almost like a little pillow of dough holding all your toppings. Play around with it; there’s no wrong way to pizza!
Can I Make This Pizza Dough Recipe Ahead of Time?
Yes! You can prep this pizza dough in advance! Mix it, let it rise, then either parbake or freeze it for later. Perfect for busy weeknights or making personal-sized pizzas ahead of time.
How to Freeze and Bake Homemade Pizza (Crusts or Whole Pizzas)
Freezing Homemade Pizza Crust
Want to prep your pizza ahead of time? Let your homemade crust cool completely before freezing. For plain crusts, parbake first, then wrap each one tightly in plastic wrap and a layer of aluminum foil. Store flat in the freezer for up to 3 months. When it’s pizza night, add your favorite toppings straight onto the frozen crust and bake at 450°F for 10–12 minutes.
Freezing Fully Topped Pizza
You can also freeze a fully topped pizza! After parbaking, assemble the pizza, freeze it on a baking sheet until firm, then wrap tightly in plastic wrap and foil. Bake from frozen at 450°F for 13–17 minutes, until the crust is golden and the cheese is bubbly. Perfect for quick dinners or meal prep.
Baking Pizza From Frozen
No thawing needed! Place your frozen pizza directly on a baking sheet or pizza stone in a preheated 450°F oven. Bake 13–17 minutes, until the crust is golden and the cheese is melted and bubbly. Fast, easy, and tastes just like fresh-baked pizza.
Pizza Dough Recipe
Ingredients
- 1 cup whole milk, warmed to 110°F
- 1 packet (0.25 ounces) quick-rise yeast, about 2 ¼ teaspoons
- 2 cups (250 g) all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
Instructions
- Add warm milk to a medium bowl. Sprinkle the quick-rise yeast over the top and let it sit for 5 minutes until foamy and activated.
- In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl if kneading by hand), combine the flour and salt.
- Pour in the milk and yeast mixture, then add the olive oil.
- Mix on low speed until the dough comes together. Then, increase to medium speed and knead for 5–6 minutes, or until smooth and elastic. (If kneading by hand, knead on a lightly floured surface for 7–8 minutes.)
- Form the dough into a smooth ball and place it in a large, lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel.
- Let the dough rest in a warm place, covered, for 1 to 2 hours, or until it has doubled in size.
- Punch down the dough gently. Then, turn it out onto a lightly floured surface.
- Shape the dough into a round ball. Stretch or roll into a 12 to 14-inch circle, lightly flouring the surface if needed to prevent sticking.
- Preheat oven to 450°F.
- Place the crust onto a parchment-lined baking sheet or pizza pan. Use a fork to lightly dock the surface (poke a few holes) to prevent bubbling.
- Parbake in the oven for 6–8 minutes, or until the crust is set but not browned.
- Remove from the oven. Let cool slightly before topping with your favorite sauce, cheese, and toppings.
- Return to the oven and bake at 450°F for 10–15 minutes, or until the crust is golden and the cheese is bubbly and browned to your liking.
To Freeze
- Allow the crust to cool completely, then top with sauce, cheese, and your desired toppings. (Or, you can freeze just the crust.)
- Place on a baking sheet and freeze uncovered for 1 to 2 hours, or until the toppings are firm.
- Once frozen solid, wrap the pizza tightly in plastic wrap, followed by a layer of aluminum foil. Label with the date and store flat in the freezer for up to 3 months.
To Bake
- To bake from frozen, unwrap the pizza and place it directly on a baking sheet or pizza stone in a preheated 450°F oven. Bake for 13–17 minutes, or until the crust is golden and the cheese is melted and bubbling.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I’ve never made pizza dough without a little EVOO. Is that missing in error or do you just not use it?
Nope! This recipe doesn’t have it. However, I have made it with olive oil and enjoy that version too. 🙂
Am I missing a step in the instructions? I don’t see any kneeding of the dough, nor a time for it to proof/raise? Or is this not necessary with this recipe?
Correct! No need to proof.
Please tell me secret of making cake spongy
I made an excellent pizza and my in-laws loved it. Thank you for this recipe
Did a double recipe of the pizza dough. Made two nice pizza’s 🍕 I did the 5 minute pre bake. So much easier to add the toppings. Sauce,cheese,sausage,olives and artichoke hearts. Baked on the stone.
This pizza was grand children approved. 👍