Homemade Pizza Dough


  • Prep Time5 mins
  • Total Time45 mins
  • Makes1 dough for 1 large or 2 small pizzas
Homemade Pizza Dough

Photography by Christie Vuong. Food styling by Eshun Mott. Prop styling by Christine Hanlon.

Chatelaine Triple Tested

Delicious homemade pizza dough is easier to make than you think, and it's so much tastier than takeout.


  • 1 cup warm water

  • 1 tsp granulated sugar

  • 2 tbsp olive oil

  • 8-g packet quick-rise yeast

  • 3 cups (360 g) all-purpose or bread flour

  • 1 1/2 tsp salt, or 1 tbsp kosher salt

  • 2 tbsp all-purpose flour, if needed


  • Pour water into a large bowl or measuring cup. Water should be between 100F (38C) and 110F (45C), slightly higher than body temperature. Stir in sugar, then oil.

  • Whirl 3 cups (750 mL) flour, yeast and salt in a food processor fitted with a metal blade. While whirling, slowly pour in water mixture until it begins to form a ball. If dough doesn't come together, pulse in another 2 tbsp (15 mL) flour.

  • Turn dough out onto a lightly floured surface, then dust your hands with flour. Using the base of your palm, knead several times, rotating the dough a quarter turn after each knead, until it forms a smooth ball.

  • Place dough in an oiled bowl. Turn to coat evenly. Spray a piece of waxed paper with oil and place on top of bowl. Cover with a damp cloth. Leave dough in a warm place until it doubles in size, 30 to 60 min. Remove it to a floured surface. Punch down. Use right away, refrigerate in a sealed plastic bag up to 2 days, or freeze up to 1 month. If possible, remove from fridge to rest at room temperature a few hours before you make the pizza.

  • To bake, place rack in bottom third of oven. Preheat to 500F (260C). Oil a pizza pan or large baking sheet or sprinkle it with cornmeal. Stretch, press or roll out dough on counter or piece of parchment. Slide dough or parchment onto pan. Pull out paper. Add toppings. Bake until bottom of pizza dough is golden, 10 to 15 min.

Kitchen tip:

Substitute bread flour for the all-purpose if you've got it, it will make for a chewier crust.

Homemade Pizza: The Toppings

Easy No-Cook Pizza Sauce recipe

This simple sauce is the shortest route to a homemade pizza after a long day. Prep the dough the day before; if you have time, take the pizza dough out of the fridge mid-afternoon to warm up a bit (it makes it easier to shape). Then top with a little grated mozzarella, some parm if you've it, and whatever other toppings you've got in the fridge (sliced olives, capers, roasted peppers are all good, easy picks!)

Margherita pizza

Brush homemade pizza dough with olive oil. Sprinkle with slices of garlic. Add slices of tomato and buffalo mozzarella, and slivers of red onion. After baking, scatter with fresh basil. Bake at 425F for 15 min. (Tip: Make this homemade chili oil recipe to drizzle overtop your slice, if you like a little extra heat.)

French-inspired pizza

Lightly brush homemade pizza dough with olive oil. Arrange thin slices of pear overtop. Scatter with chunks of blue, goat or feta cheese. After baking, add baby spinach. Bake at 425F for 15 min.

Mushroom supreme pizza

Top pizza dough with sautéed mushrooms, pesto, buffalo mozzarella and soft goat cheese. Bake at 425F for 15 min.

Pizza Provençal

Top pizza dough with caramelized onions, brie, fresh pear and thyme. Bake at 425F for 15 min.

Market fresh pizza

Baked crust, topped with garlic oil, raw prosciutto, soft goat cheese and fresh arugula. Bake at 425F for 15 min.

Reuben pizza

Top pizza dough with pastrami, swiss cheese, sauerkraut and Thousand island dressing. Bake at 425F for 15 min.

Looking for more pizza night inspo? Get all of our favourite homemade pizza recipes in this collection.