I’ve used this homemade pizza dough recipe and baking instructions for many years, and have eaten many tasty and low-cost pizzas as a result. Many people find this unbelievable, as homemade pizza has as unfortunate reputation for being sub-par. I’m not entirely surprised because it’s often missing two of the necessary components to a good pizza: a really hot oven, and a really good pizza dough.

First, a note about pizza ovens. The main reason why pizza from the local pizza place tastes so good is because commercial pizza ovens are several hundred degrees hotter than your average home oven. In order to make the best homemade pizza, you’re going to need to get your oven really, really hot. For example, I let my oven preheat for at least an hour at 500 degrees. Baking your pizza directly on a pizza stone will also significantly improve its texture. The reason why is because pizza stones absorb heat and are several hundred degrees hotter than the oven. A pizza stone is the only way you’re going to get the temperature anywhere close to commercial-oven levels.

Now about the homemade pizza dough recipe. It looks long and intimidating, but it’s actually pretty easy.  I also highly recommended that you leave the dough in the refrigerator overnight, as this gives it deeper flavor and better texture. So be sure to read through the recipe first and plan your pizza night in advance. The dough can be frozen for later use to save you time on pizza night (see steps #3 and #4  for storage instructions).

Homemade Pizza Dough Recipe

4½ cups unbleached bread flour or or high-gluten flour
1¾ tsp salt
1 tsp instant yeast
¼ cup olive oil
1¾ cups ice cold water
semolina flour or cornmeal for dusting

1. In a large bowl, stir together the flour, instant yeast, and salt. Using a large metal spoon, stir in the cold water and olive oil. Dip the metal spoon into cold water to prevent the dough from sticking to it. Knead the dough for 5-7 minutes until the dough is smooth and the ingredients are evenly distributed (if you prefer to use an electric mixture, use the dough hook attachment and mix on medium for 5-7 minutes). Finished dough should be springy, elastic, and shouldn’t stick to the sides of the bowl (it’s okay if it sticks to the bottom, however). If the dough is too wet, add a dash of flour. If the dough is too dry, add a teaspoon of cold water.
2. Transfer the dough to a floured counter. Using a metal dough scraper or sharp knife, cut the dough into enough pieces for the desired number of pizzas (this recipe yields enough dough for 6 small pizzas). Dip the knife or scraper into cold water between cuts to prevent the dough from sticking to it. Sprinkle flour over your hands and dough. Gently form each piece of dough into a ball. Use more flour on your hands if the dough sticks to them.
3. Line a sheet pan with baking parchment paper, and lightly spray the pan with oil. Place the dough balls on the pan, and generously spray with oil. Cover the pan with plastic wrap and place in the refrigerator overnight. The dough will keep in the refrigerator for up to 3 days.
4. To freeze the homemade pizza dough for later use: Put a few tablespoons of olive oil into a bowl. Dip each ball of dough in the oil, then place the dough into a freezer bag. Use a separate freezer bag for each ball of dough. The dough will keep in the freezer for up to 3 months. Place the dough in the refrigerator the day before you make the pizza.

Instructions for Baking Homemade Pizza Dough

1. Remove the homemade pizza dough from the refrigerator 2 hours before making the pizza. Sprinkle flour on the counter, your hands, and each ball of dough. Gently press the dough into flat ½-inch thick disks. Sprinkle the dough with flour again and lightly mist with oil. Loosely cover the dough with plastic wrap and let sit for 2 hours.
2. Preheat the oven to 500 F (or as hot as possible) at least 45 minutes before baking. If using a pizza stone, place the stone on the lowest rack and preheat in the oven. If using a pan, do not preheat the pan.
3. When you are ready to make the pizza, dust a pizza peel or back of a sheet pan with cornmeal or semolina flour. Generously flour your hands and the countertop. Lay a disk of dough across your fists, and carefully stretch it by bouncing the dough in a circular motion on your hands. Give it a little stretch with each bounce. Toss the dough until you’ve reached the desired size of your pizza. If the dough keeps springing back or you have difficulties, let the dough rest for 5-10 minutes before trying again.
4. Lay the dough on the peel or pan. There should be enough cornmeal or semolina flour on the pan so that dough is able to slide off it. Add your toppings. The dough bakes best when there is a light amount of sauce.
5. Slide the pizza onto the pizza stone or bake directly on the sheet pan. Bake for 5-8 minutes.
6.  Transfer the baked pizza from the oven onto a cutting board. Let the pizza sit for 3-5 minutes before slicing in order to let the cheese set.