Scratch Made Pizza Dough

Mmmm pizza!

Pizza is probably my biggest weakness on earth, next to red wine. When I have both at the same time, there is little that can get me down!

I love to make pizza at home using my aunt K-K’s (Karen’s) pizza dough recipe. My sister shared this recipe with me years ago and my life has not been the same – and neither has my friends or family whom I have made pizza for.

The dough only has 5 ingredients – flour, yeast, sugar, salt, and water. It’s as easy as apple pie!

Scratch Made Pizza Dough


  • 3 1/2 cups all-purpose, unbleached flour
  • 1 package of yeast
  • 1 tsp sugar
  • 1 and 1/2 cups warm water
  • 1 TBS salt
  • Olive oil

First – put your oven on the lowest setting possible. I use the ‘warm’ option. Pour the package of yeast in a small bowl, add about 1/4 cup of

proofing yeast

warm water and stir until dissolved. Add the 1 tsp of sugar and stir until dissolved. Set on top of the stove with the oven on the warm setting. You need to ‘proof’ the yeast. Once it has doubled in size it’s ready, this usually takes about 10-15 minutes.

Second – measure out 3 1/2 cups of flour into a large bowl, add salt and whisk together.

shaggy dough coming together

Third – once the yeast is ‘proofed’ add it to the flour and the remaining 1 1/4 cup of warm water. Stir everything together, it will look sort of shaggy.

Once it comes together as pictured dump it out on your counter top or table and gather it together into a ball. Knead the dough ball for about a minute until it is somewhat smooth. Take about a tsp of olive oil and spread all over the dough ball and place it back in the large bowl. Cover with a towel and set it next to

your warm oven to let rise. The rule of thumb with


punching dough after rising

bread or dough is that you should try and let it double in size. This usually takes about an hour, maybe less. Once it has risen to your liking, comes my favorite part…. punching it down!



divided dough balls after rising

Punch that bad boy down, then scoop it up and make another tight little ball, add a little olive oil to the outside and let rise again. You don’t have to do this step, if you are ready to make your pizza after the first rise, you can be done. However, if you have the time to let it rise again, it’s even better. After the second rise, I punch again and then divide into 3 small dough balls, oil the outside and let rise again. It only takes 15 minutes or so for the little balls to rise up nicely. If I’m still not ready to use the dough, I will punch down these little balls, oil and let rise again. You can’t go wrong.

At this point, the dough is ready for you to roll out. These balls make 3 large thin crust pizzas. If you want a thicker crust don’t roll it out so thin. I will typically cook my pizza on the grill or in the oven on a well-oiled cookie sheet at 425 degrees and it only takes about 10 minutes depending on the topping load you use. Check on my Buffalo Chicken pizza recipe here.

Let me know if you try this recipe!

Artisan Angela