4.0 from 4 reviews
Pizza Dough and Variations
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: Two 12-inch pizzas
  • 1 cup warm tap water
  • 2 Tbsp olive oil
  • 3 cups bread flour
  • 1 tsp salt
  • 1 package (2¼ tsp, ¼ oz, 7g) RED STAR Active Dry Yeast
  • Cornmeal, for dusting pan
  1. Preheat oven to 400°F
Bread Machine Method
  1. Have water at 80°F, all others at room temperature. Place ingredients in pan in the order listed. Select Dough/Manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At the end of the last kneading cycle, press STOP/CLEAR, remove dough from pan. Proceed to Rising, Shaping and Baking instructions below. See our Bread Machine section for more helpful tips and information.
Mixer Methods
  1. Hand-Held Mixer Method
  2. Combine 1 cup flour, warm water, oil,salt and yeast in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Proceed to Rising, Shaping and Baking instructions below.

  3. Stand Mixer Method
  4. Combine 1 cup flour, warm water, oil,salt and yeast in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Proceed to Rising, Shaping and Baking instructions below.
Food Processor Method
  1. Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process briefly to blend. While motor is running add water and oil. Process until mixed. Continue processing until dough cleans the sides of bowl. Proceed to Rising, Shaping and Baking instructions below.
Rising, Shaping and Baking
  1. Let dough rest 15 minutes. Divide into 2 parts. Press each half into a generously greased 12-inch round pizza pan sprinkled with cornmeal. Pre-bake for 10-12 minutes in pre-heated 400°F oven until edges of crust begin to turn light golden brown. Add desired toppings and bake an additional 15 minutes.

  2. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

  3. Recipe featured at Doughmesstic.
A whole wheat crust can be made by substituting 1 cup whole wheat flour and 2 cups bread flour for the 3 cups of bread flour called for in the recipe. A cheese crust can be made by adding ¼ cup grated Parmesan cheese and 1 teaspoon Italian seasoning blend to the original recipe.

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. Find recipe at redstaryeast.com

You May Also Like

  1. 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.

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

    • 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!

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

  3. Can you use regular flour?

  4. Hi
    Is the Yeast the same as for Bread or different one?

    • 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!

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

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

    • 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!

    • 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.

  7. 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?

    • 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!

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

  9. No sugar?

    • 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!

  10. 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.

  11. 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.

  12. 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.

  13. 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.

Leave a Reply to Napa Mom Cancel reply

Rate this recipe: