My Favorite Homemade Pizza Dough

Course Main Dish
Servings 2 14-inch pizzas
Author Janssen Bradshaw


  • 1 1/4 cups warm water
  • 2 teaspoons instant yeast
  • 2 tablespoons granulated sugar
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 cup all-purpose flour
  • 2 cups white wheat flour if you're doing regular wheat flour, do 1 1/2 cups instead and increase the all-purpose flour to 1 1/2 cups.


  1. In a stand mixer, add all ingredients and let mix for 5 minutes (or 10 minutes if you're doing it by hand). Resist the urge to add more flour. (If you want to use active dry yeast instead of instant yeast, mix the warm water and sugar together, then sprinkle the yeast on top and let it sit for 10 minutes before adding the remaining ingredients).
  2. Spray a bowl with cooking spray, scrape your dough into the bowl and cover. Refrigerate for at least 3 hours and up to 3 days. Two to three hours before you're ready to make your pizza, take it out and let it come to room temperature and rise on the counter. (If you freeze half the dough, put it on the counter about 3-5 hours before you're ready to cook).
  3. Preheat oven to 500 degrees (make sure you start it heating about 30 minutes before you want to put your pizza in so that your stone has time to get hot).
  4. On a sheet of parchment paper or a silicon baking sheet, sprinkle a tablespoon or two of flour, and roll out your crust thinly.
  5. Spread with desired toppings, place your pizza (with the parchment or silicon sheet) carefully on the pizza stone, and bake for 6-10 minutes (mine is always 8 minutes).
  6. Slide the pizza onto a cookie sheet or pizza pan and let cool for a minute or two before slicing and serving.

Recipe Notes

(from Mel's Kitchen Cafe)