The Perfect Pizza Dough From Scratch

by Merissa on April 26, 2012

in Recipes

Pizza Dough From Scratch - Little House Living

Pizza Dough From Scratch

 We make pizza at least once a week. This recipe for pizza dough from scratch can be made the day you want to use it or made ahead and frozen. It has become one of our favorite pizza dough recipes and it is very versatile. You can make it with white flour, whole wheat flour, or half and half. It turns out perfect every time.


One recipe makes a perfect amount to fill a jelly roll size pan, with the crust not too thick or too thin. You could also use one recipe to make two 12" pizzas. Whatever size you make, this is a pizza dough that you should try!

I use the bread machine to mix up a single batch or my Bosch mixer to quadruple the recipe, and freeze the other batches in freezer ziploc bags. The day that you are making pizza just get a bag from the freezer and let thaw in the refrigerator.

The Perfect Pizza Dough From Scratch

What You Need:

  • 1 cup warm water
  • 1/3 cup olive oil
  • 2 t. sucanat (or other natural type sugar)
  • 1 t. sea salt
  • 3 cups flour (I use 100% fresh ground wheat, a mix of 1 cup hard red and 2 cups of hard white)
  • 1 t. dried Italian seasoning
  • 1 1/2 t. dry yeast

Bake the crust for about 5 to 10 minutes before you add the sauce. You can add any sauce you like, home canned pizza sauce works great! After you baked the crust, add the sauce and then toppings.

Top with all your favorite toppings! Continue to bake until your cheese is completely melted.

Enjoy!

Until next time, Julie

Julie is Merissa's mom and she's committed to living a frugal and simple lifestyle. Julie grows her own herbs in her garden and enjoys making things at home. You can now find her home remedies and ideas here at Little House Living.

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{ 16 comments… read them below or add one }

1 Kimber April 26, 2012 at 10:03 am

Thanks for sharing this recipe. Tomorrow night is pizza night here so I may give this a whirl.

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2 Meigen Bouman April 26, 2012 at 10:26 am

http://allrecipes.com/recipe/exquisite-pizza-sauce/detail.aspx?event8=1&prop24=SR_Title&e11=exquisite%20pizza%20sauce&e8=Quick%20Search&event10=1&e7=Home%20Page

This is the most amazing sauce, we use organic paste, organic parm cheese and raw honey from azure in this recipe. Thanks for the pizza crust recipe, we don’t have a fav yet for that, I will have to try it!

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3 Susan Plotts April 26, 2012 at 10:27 am

sounds like the one I use; I usually add oregano, chopped garlic and cornmeal to mine (makes is a little crunchier). and you can’t go wrong with extra garlic!!

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4 janina April 26, 2012 at 10:28 am

so, I see the ingredients, but did I somehow miss the directions for this? It looks wonderful and I would love to try it!

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5 Merissa April 26, 2012 at 10:32 am

You’ll just need to add the ingredients to your breadmachine (and run on a dough cycle) or mixer and let it rise once.

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6 Kellie Green April 26, 2012 at 10:42 am

Yay-thank you I need this.

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7 Leisa April 26, 2012 at 12:44 pm

What if you don’t have a bread machine (yet) or a mixer?

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8 Merissa April 26, 2012 at 12:47 pm

You’ll need to knead the dough really well for about 5 minutes. Then let it rise for about 30 to 45 minutes.

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9 Debbie April 28, 2012 at 2:42 pm

Just made this dough, wondering how long to cook it and what temp. Wanted to make it this evening. Hope I hear from you.

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10 Merissa April 28, 2012 at 2:43 pm

My mom is on the road today but I believe she tops the pizza with everything but the cheese and bakes it at 350F for about 15 minutes. Then add the cheese and cook until it’s melted.

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11 Becky October 15, 2013 at 12:09 pm

…and then for a GF recipe, use GF all purpose flour….

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12 Laura Shipman October 15, 2013 at 10:10 pm

I should know this, but can you freeze the dough or the already baked crusts to use later? If you freeze the dough, do you shape it first? Am so doing this for lunch ideas for the husband so he won’t have to buy it anymore! Thanks.

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13 Merissa October 16, 2013 at 7:01 am

We don’t shape it first, just make a ball shape and place it in a freezer bag. Then we you are ready to use you can pull out the bag, let it thaw and it’s just like you made fresh dough!

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14 shirley carter December 1, 2013 at 4:31 pm

I LOVE THIS

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15 shirley carter December 1, 2013 at 4:34 pm

I LOVE THIS IV BEEN LOOKING FOR SOMETHING LIKE THIS THANK YOU SHIRLEY

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16 carin March 4, 2014 at 10:02 am

Hi I use the gluten free flour from Azure Standard. It is called Maninis flour. Works great for all my baking.

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