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Homemade Pizza Dough

Homemade Pizza Dough
Traditional pizza dough adds an easy-homemade touch to a thin crust pizza. Using a prepared pizza sauce, you can make and bake this pizza in an hour.
Yield 2 (12-inch) pizzas



  • 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 teaspoon table salt
  • 1 cup warm water (120-130°F)
  • 2 tablespoons olive oil
  • Cornmeal (for dusting pan)


  • In stand mixer bowl, add 1 cup flour, yeast, salt; mix well. Add warm water and oil to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Cover and let dough rest 15 minutes.
  • Divide dough into 2 equal parts. Press each half into a generously greased 12-inch round pizza pan sprinkled with cornmeal.
  • Preheat oven to 400°F.
  • Pre-bake for 10-12 minutes until edges of crust begin to turn light golden brown. Add desired toppings and bake an additional 15 minutes.


Get Bread Machine Method here.
Whole wheat crust: substitute 1 cup whole wheat flour and 2 cups bread flour for the 3 cups of bread flour called for in the recipe.
Cheese crust: add 1/4 cup grated Parmesan cheese and 1 teaspoon Italian seasoning blend to the flour mixture.

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Review & Comments

Ken Waugh | Reply

I tried to make a pizza dough using a recipe similar to the one posted on this site, but I think I made a mistake somewhere. The dough is sticky, shiny on the surface, and it won’t form a ball. What did I do wrong ? How do I solve this ?
I used Red Star active dry yeast (the recipe called for 1 tablespoon, but I’m not sure if I measured right) activated it and added the other ingredients. The dough did not act like the dough depicted in the recipe. Instead of being able to shape the dough, it keeps moving back to the sides of the bowl. I don’t know what to do.
I did all this on 2/1/2023. I have been doing research and have tried to add small amounts of additional flour (like no more than a teaspoon at a time as an experiment but observed no change. Today is Saturday and I write hoping that someone who is an expert at baking can help me. Any advice will be appreciated.

Red Star Yeast | Reply

Hi Ken – We’d be happy to help you troubleshoot. Please fill out the contact form here:

Amy | Reply

Can I use all purpose flour in place of bread flour?

Red Star Yeast | Reply

Hi Amy – Yes, just keep an eye on the dough. You may need to adjust the total amount of flour needed, and kneading/rise times may vary.
Happy baking!

Marilyn | Reply

Can I use food processor instead of mixer?

Red Star Yeast | Reply

Hi Marilyn – Yes! Add 1 cup flour, yeast, and salt to processing bowl with steel blade. While motor is running, add liquid ingredients (use cooler water, around 90 degrees). Process until mixed. Continue processing, adding remaining flour, a little at a time, until dough forms a ball. Then continue with step 3.
Happy baking!

Maureen | Reply

Can this dough be made ahead for later use that day? If so, how long does it need to be out of the frig before it’s ready to be stretched? Thank you.

Red Star Yeast | Reply

Hi Maureen – Yes. Let the dough warm up to about room temperature. If it is pulling back while stretching it, let the dough rest for another 10 minutes and try again.
Happy baking!

Kaye | Reply

Can I bake on pizza stone?

Red Star Yeast | Reply

Hi Kaye – Yes, you certainly can!
Happy baking!

Mary | Reply

How do much yeast cake do I use for this recipe? Because of the shortage due to coved I can only get cake yeast. And the conversion chart is for me confusing. I want to make pizza dough.

Red Star Yeast | Reply

Hi Mary,
Do you have a 2-ounce fresh cake yeast? If so, divide that into 3 equal pieces – each piece is equal to 1 packet (2 1/4 teaspoons) dry yeast.
Happy baking!

Carolyn A Mallonee | Reply

Do you really need cornmeal? I don’t have any.

Red Star Yeast | Reply

Hi Carolyn,
Cornmeal helps provide a crusty texture and flavor, but is not necessary. Be sure to oil/spray your pan or use parchment paper so pizza doesn’t stick to the pan.
Happy baking!

Bob | Reply

You can use durum semolina flour instead, I think it’s much nicer too.

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barbie shaw | Reply

Can you use regular flour?

Red Star Yeast | Reply

Hi Barbie,
You can use all-purpose flour in this recipe.
Happy baking!

Anthony | Reply

Is the Yeast the same as for Bread or different one?

Red Star Yeast | Reply

Hi Anthony,
It’s the same yeast. 🙂 You can also substitute instant (quick-rise) yeast in this recipe for the active dry yeast — the dough may rise faster, just keep an eye on it!

Happy baking!

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Kitty | Reply

Love your recipes! I always use Red Star yeast! I buy the 2 lb pkg at Costco.

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Sidney Goldstein | Reply

1 star
Why do you need a machine to mix ingredients? It’s like using a dishwasher for 1 dish. No directions for just making dough!

Red Star Yeast | Reply

Hi Sidney,
You can always mix the ingredients with a wooden spoon or dough whisk instead of a mixer. We hope you enjoyed making the pizza!

Happy baking!

Sandra Roberts | Reply

5 stars
You can make any of the recipes by hand I do quite often, the order remains the same as if using a mixer just mix by hand and expect it to take a little longer to mix is all.

Dhruthi bohra | Reply

I just have a doubt ….pls can u solve it….instead of using mixers can i just use my hand to knead the dough……will it give the same results if v dont use the mixer?

Red Star Yeast | Reply

Hi Dhruthi,
Yes. Follow the ‘hand-held mixer’ directions, but use a wooden spoon or dough whisk to mix the ingredients together before hand kneading the dough.
Happy baking!

Pghbakes | Reply

Can I freeze one of the pizza balls? If so how do I freeze in a ball or after stretching out the pie?

Red Star Yeast | Reply

Hi PGHBakes,
We’ve got tips for freezing dough here >>

Happy baking!

sean | Reply

No sugar?

Red Star Yeast | Reply

Hi Sean,
This is a lean dough, so there is no sugar in the recipe. You can always add sugar if you’d prefer a sweeter dough. I’d recommend starting at 1-2 Tbsp and going from there until you get the taste you’re looking for.

Happy baking!

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Amanda Davis | Reply

5 stars
Tried and true recipe!

This is my go to recipe for dough. We use it to make calzones at least once a week! This recipe is easy and always turns out a yummy crust.

Merrill Koller | Reply

Exactly what i always try to tell people. Kneading by hand really determines the crust crispiness. But i find if you are making a whole wheat crust it really doesn’t matter, use a machine in that case.

Napa Mom | Reply

I have also used this crust recipe many times. I love it. Reliable, consistent. My family likes it more than other recipes I have used. I also do it without a mixer. Thank you, Red Star.

Stripeypants | Reply

5 stars
Works every time!

I’ve been making this recipe once every other day for a week, and I’m amazed at how well it works! I’ve failed at making pizza dough many times before, but then I thought maybe the yeast manufacturers might know something about it. And I was certainly not disappointed! I like to add herbs to my bread, and with this recipe I find I have to add a little extra water. But other than that it’s so fantastic! A very forgiving recipe, too! By the way, I make mine by hand with no machine or anything. Kneading really seems to be the key to getting a good crust.

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