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Homemade Pizza Dough

Since we started dating, my husband and I have had Pizza Fridays. In college, we would just stop in to the store and pick up take and bake for $5. We grew up so did our tastes and waistlines. We really wanted to eliminate all the preservatives that came from store bought pizzas and canned doughs. Therefore we have been creating our own pizzas for a few years now, and tried several recipes, but just last year we finally got the dough down. And it freezes so well!

Homemade Pizza Dough


Kelly @ onceamonthmeals.com


  • 2.75 cups lukewarm water
  • 1.5 Tablespoons granulated active yeast
  • 1.5 Tablespoons kosher salt
  • 1 Tablespoon sugar
  • ¼ cup olive oil
  • 6.5 cups unbleached organic all purpose flour

    For our family, we prefer white flour in our dough. However I do buy organic, unenriched and unbleached flour like Bob’s Red Mill Brand.


1) Mix the yeast, salt, sugar and olive oil with the water in a large bowl

2) Mix in the flour without kneading, using a wooden spoon.

3) Cover (not airtight), and allow to rest at room temperature for about two hours.

4) Use for a pizza immediately or place in refrigerator and let sit for at least four hours before storing.

Freezing Directions:

After dough has sat in refrigerator for at least four hours, divide for big pizzas or small, whatever your choosing. wrap dough with plastic wrap or parchment paper. Place in a freezer bag and into freezer. To serve: Let dough thaw in refrigerator. Remove from bag, dust with flour and roll out or stretch for your pizza!

**When ready to prepare: Preheat oven to 450 degrees. If you have a pizza stone, place in oven for preheat.  Bake for 15 minutes or until crust is golden brown and toppings are bubbly.**

Servings: 2 large pizza, or 3 medium pizzas, or 4 small pizzas, or 16 small calzones/sandwich pockets

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89 Responses to “Homemade Pizza Dough”

  1. Laura says:

    I was JUST thinking about doing this yesterday, and wondering how it would freeze. Are you people looking in my window or something? After coming out with the Whole Foods announcement and now this, I’m starting to wonder, lol. ;)

    • Kelly says:

      It freezes wonderfully, let me know if you have trouble with it and we’ll work through it. But we just love it. The dough also works great for focaccia! And Laura maybe we’re neighbors ;)

  2. FamilyFunMom says:

    Yay!!! I have been looking for a good pizza dough recipe FOREVER! Can’t wait to try this one, (maybe this Friday)! Thanks for posting :)


  3. Debbie says:

    Thanks for this! I also have tried several recipes that I was not thrilled with. I will try this recipe for sure!

  4. Debbie says:

    I just made 20 of them!

  5. Debbie says:

    Question…I cut each batch in half and formed loaves (10 batches= 20 loaves). They are rising now (beautifully)and they are huge! Do you punch them down and reform them before you put them in the fridge for 4+ hours before freezing? Thanks in advance!

    • Kelly says:

      WOW Debbie! You’re a rockstar for making that many! I hope it works for you. No need to punch the dough down at all. Although you did want to let the dough rise in the mixing bowl before forming into loaves. After the initial rise and rest in the fridge, you can form into loaves or balls and freeze. Was that not clear in the directions? I think you’ll be fine with where you are though.

      • Debbie says:

        Kelly, you were clear :) But because I did so many, I couldn’t really leave the dough in the bowl. I think it’s going to work fine. I plan on making one pizza tonight!

        • Kelly says:

          Okay good! Yes please let me know how it turns out. I am just amazed you that much space :)

  6. […] mentioned before we are pizza people. I was looking recently for an alternative to our typical Friday night feast, […]

  7. Sarah H. says:

    Is it really necessary to buy organic flour? I try to stick to buying organic for the dirty dozen. What about flour? Thank you!

    • Kelly says:

      Hi Sarah! No not necessary to buy organic flour for this recipe. Its a preference and more costly for sure, however I would encourage you to buy unbleached flour. Most all store brands and national brands make an unbleached version. It’s just a better option especially if you are already conscious with avoiding the dirty dozen.

  8. Stacy says:

    How much dough does this produce? I am sure it depends on the size but what estimate would you say?

  9. Lark says:

    Now this is what I have been looking for!

    I would like to invite you to link up to “Made it on Monday”….a WEEKLY RECIPE LINK PARTY I host on my blog.


    *link ups are open every WED.-SAT.*

    hope you will stop on by and have a look through Lark’s Country Heart and add a recipe or two. :)

  10. Emily Lyons says:

    I am so tickled to have stumbled upon your recipe from Miz Helen’s Full Plate Thursday. I bought pizza dough from our local grocer this week, making pizzas. Love this idea to have it ready in my freezer!!! Thanks!

  11. Miz Helen says:

    Hi Kelly,
    A homemade pizza dough makes all the difference for a great pizza. Your recipe looks very good. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  12. Kelly says:

    Do you think its OK to store in the fridge for a day or two? Or should I just freeze it and thaw?

    • Kelly says:

      Definitely okay to store in the fridge! It will actually keep in your fridge for about two weeks, which is typically what is going on in our house since we have pizza a lot :)

  13. ashleerene says:

    Hi Kelly,

    I’m new to your site and i’m loving it!

    have you made this with whole wheat or a 1/2 and 1/2? I’m wondering if you think wheat would freeze just as well?


    • Kelly says:

      Welcome!! I hope you stay as there’s so much more to come! I have not made it with WW flour yet. I would caution the 50/50 ratio with this recipe just because I think with yeast breads the ratio needs to be different, and you may need to add vital wheat gluten flour. I’m doing a little experimenting and I will post a new WW recipe if it works.

  14. Laura says:

    How long and at what temp do you cook the pizza for?

  15. […] dough – I follow Breadbecker’s recipe now that I mill my own grains, but here is one from Once a Month Mom.  It’s handy to have some in the freezer and get creative with the […]

  16. […] how I was going to orchestrate this recipe. And since I discovered that I can actually handle Kelly’s Whole Foods Pizza Dough recipe I decided to even make my own pizza dough for this one. And well, I made a few changes too. […]

  17. Carla says:

    I made this dough the other day and loved it. I cooked half and froze half. Can’t wait to see how the frozen half does! I’ve never froze dough before but like the idea of taking some of the work out of pizza night!

  18. Jenni says:

    Hey Kelly,
    Just discovered your blog. I’m so happy. Just wondering if you had any ideas when it comes to using all/some whole wheat flour also. Just wondering if, in your experimentations, you discovered any tips with whole wheat… more water? any kneading? Anyway, THANKS for this.

  19. […] this recipe to me last year and ever since I’ve been obsessed! It’s similar to the pizza dough in that there is no kneading and you can keep it in your fridge for up to two weeks! Just pull off […]

  20. Anne says:

    Is the salt amount correct? 1 1/2 TABlespoons just seems like a lot.

  21. Lindsey says:

    Hey there! So I just made this dough, and I am pretty sure I did it right, but I found that the dough was really really sticky. So I had to add a lot more flour when I was rolling it out. It turned out OK for the pizza, but I am just wondering if it is supposed to be very sticky and how you manage to roll it out without adding a lot more flour. Thanks!

    • Tricia says:

      (Tricia) I had to add more flour too but figured it was just me. It might be the altitude difference since Kelly is in the “mountains”. I find that adding a bit more flour helps to get it where I need it and then I can get it from there.

  22. Kelly says:

    I have instant yeast. How would that effect the dough instead of the active yeast?

  23. Jenn says:

    Can’t say enough how much we love this!! Made a blueberry/mascarpone pizza with the dough and it came out awesome.

  24. Stephanie says:

    This recipe looks great & I’m going to have to try it. Out of curiosity, how do you think it would work to make the entire pizza, freeze it unbaked & then toss it into the oven like a store-bought frozen pizza?

  25. […] batch of Kelly’s Pizza Dough which I will turn into 2 different meals, most likely one of them will be Ham & Potato Pockets […]

  26. […] prepping meals for the week, including baking egg muffins, rolling out and freezing my favorite pizza dough, and whipping up a batch of homemade salad […]

  27. […] pizza (using my favorite dough), […]

  28. MPM, maybe | says:

    […] pizza, using this dough, […]

  29. kerry says:

    can I use this recipe for the bread machine?

  30. kerry says:

    great thanks- done! hope it rises for me:) I have only used the brread machine before. Now that frees it up for breadsticks!

  31. Jodi says:

    ok…this is the first time I made any kind of homemade dough. I had two problems: 1. when i was letting the dough sit on the counter and in the fridge, the top formed a bit of a hard top. Is that normal? and 2. when i cooked the pizza on our pizza stone, the crust stuck to the bottom, like the whole layer. Do you have any suggestions for me?

    • Kelly says:

      1) Yes that’s normal, mine does the same thing but I next time I would cover it plastic wrap and push the wrap onto the top of the dough to help that. 2) That’s why you use the cornmeal and flour to create a barrier between the stone and the dough. Be generous with both!

  32. Lynn says:

    I made this last night and it was fantastic! To me, it tasted exactly like Pizza Hut’s crust, only without all the grease! We loved it! I have to confess, though, that instead of splitting the dough and freezing one half, I decided the dough straight out of the bowl didn’t look like enough to split AND cover my extra-large cookie sheet. Silly me! I made a chicken alfredo pizza to surprise my husband and had it ready to go into the oven when he got home. However, it took him a little while before he was ready to eat so the pizza sat on the counter a little longer than I had planned. Imagine my surprise when it had risen further since the toppings were added! It turned out to be a 3″ thick pizza! lol Still, it worked out great, because I had been a little concerned that there wouldn’t be enough leftover to send with my husband for lunch today. Fortunately, that wasn’t a problem, because not only did he take some for lunch, but the three of us (we have an 11-year-old son) ate it for dinner to night also. Plus, there’s still two pieces left for tomorrow’s lunch! Go figure!

  33. Carol says:

    What is the bake time for a pizza? Do you bake the crust a bit before you put the pizza sauce and cheese on? Also, is it necessary to use a pizza stone, or can I use a cookie sheet. I’m making a bunch of food to take on vacation and I’m not sure there will be a pizza pan there…lol.

    Thanks so much for these great recipes

    • Tricia says:

      At the bottom, under the freezing directions are the cooking directions. I usually don’t cook it before adding toppings and such. I also don’t have a pizza stone so we do ours on a thin cookie sheet and it comes out fine. You can always buy the disposable foil pizza pans which is what I do to freeze them if you are taking them somewhere you are certain has pans.

  34. […] Lunches:SandwichesMacaroni and CheesePesto Pasta SaladCaprese TartChinese Chicken SaladPeanut Butter/Cream Cheese and JellyLeftovers???Dinner:Meatloaf/Veggieloaf???Burrito/Fajita Bowls ^^Salmon Fish SticksCottage Cheese Pancakes (JGD won’t be home.) or maybe something I can make aheadLasagna (either crock pot or made ahead)Chicken DrumsticksPizza […]

  35. jennie says:

    I made this, and it was great! Thanks so much!

  36. […] with our meals this week. Since I came home last week, I’ve made Honey Whole Wheat Bread, Pizza Dough (I made them half whole wheat and half whole wheat white this time), Slow Cooker Applesauce, […]

  37. […] Wednesday Vegan Pepporonata Pizza with Homemade Pizza Dough […]

  38. Jodi says:

    Does anybody know of a thin crust recipe. I just can’t seem to roll this recipe thin enough :)

    • SarahM says:

      Hi Jodi! I have trouble rolling this thin too. What I do is divide the dough into thirds or forths (depending on pan size) and press the dough into place, right in the pan. It wants to spring back but if you keep pressing it to the edges it will eventually stay put. Sometimes I have to wet my hands with water to keep the dough from sticking to them. I hope this helps you :)

  39. […] Homemade Pizza Dough @ Once a Month Mom […]

  40. Jessica says:

    This look a lot like the artisan bread recipe, which is a staple in my fridge…except with sugar and olive oil added…do you think I could just use the dough already in the fridge for my pizza crust tonight? Or would it be better to make a batch of this instead?

    • Kelly says:

      Jessica you certainly could try it although the artisan bread won’t stretch as well as the pizza dough in my opinion. You may just try it with some minis first and let us know!

  41. […] Pizza Dough – Completed! 5 out of 5 stars! Like this:LikeBe the first to like this. […]

  42. […] Pizza Dough – Completed! 5 out of 5 stars! Like this:LikeBe the first to like this. […]

  43. Christa says:

    I’m not sure what I did wrong, but this did not work for me. I’ve made my share of pizza crusts, but I’ve been looking for a dough that I can freeze. First of all it was very sticky! I added 2 extra cups of flour just to get it semi managable. I had to really oil my rolling pin when I rolled out the dough. But the thing that got me was the extreme saltiness! Fortunalty I decided to try the crust before I put on the pizza toppings! It was just too salty. I read another comment asking if the salt amount was correct and she was told that it was. The only change I made to the recipe was adding more flour. I don’t know, it just didn’t work.

    • Kelly says:

      Yes the salt is correct but you can lessen it if it’s too much for you. I do only use kosher salt or real salt if that helps.

  44. Sara says:

    We are trying to avoid sugar. Could I leave it out?
    If not, can I substitute for honey? And if yes, how much?


  45. Jeremy says:

    I used this recipe and it came out awesome! Much thanks for sharing this recipe.

  46. jessica jones says:

    Can wheat flower be substituted?

  47. […] Saturday: Pizza night! Using my favorite pizza dough recipe […]

  48. […] Sunday: homemade pizza using this dough […]

  49. […] Amy’s too and knew they were good but thought what would really make this recipe was some homemade pizza dough and a butter substitution. So I went to work dreaming away. I found the prefect dinner for these […]

  50. Beth says:

    Looking at using this as my meal swap in a few weeks with my moms group (pizza in a bag)… and recently gor a kitchenaide mixer. Could I use that to mix it? Dough hook?

  51. […] month. But if you’re a little behind, here is your chance to get caught up. (Week 1 listed pizza dough as a friendly first […]

  52. abbiewick says:

    Have you ever used regular salt vs. kosher? I was going to try this today, but don’t have any kosher salt on hand!

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