Simple, 4-Ingredient Homemade Pizza Dough Recipe

There’s something truly magical about a warm, pillowy pizza crust, and this Simple, 4-Ingredient Homemade Pizza Dough delivers on every level. Whether you’re a seasoned bread baker or a total newbie, this approachable recipe unlocks unbelievably delicious, pizzeria-worthy results right from your own oven. All you need are pantry staples, a little time, and your favorite toppings—let’s get baking!

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Ingredients You’ll Need

It’s really amazing what a bit of flour, water, salt, and yeast can do together when they’re treated just right. With such a short ingredient list, every player is essential to the wonderful taste and texture of this Simple, 4-Ingredient Homemade Pizza Dough—so let’s give each one its moment to shine!

• Bread flour or all-purpose flour: Bread flour gives you that signature chewy bite, but all-purpose works well for a slightly more tender crust. In humid climates, bread flour holds its structure best.
• Kosher salt: This is the backbone of pizza flavor! I love Diamond Crystal, but you can use any kosher or fine sea salt—just be sure to measure by weight for best results.
• Instant yeast: Super reliable and easy to use. If using active dry yeast, simply bloom it in lukewarm water until foamy before mixing into your flour.
• Lukewarm water: The temperature is key: aim for water that’s just warm to the touch. The amount affects dough texture—a bit less for a firmer dough, a bit more for extra chew and airiness.

Variations

The beauty of this Simple, 4-Ingredient Homemade Pizza Dough is how delightfully easy it is to adapt! Whether you’re swapping in different flours or adjusting hydration, you can tweak the dough’s flavor and texture to perfectly suit your pizza goals or dietary needs.

• Flour Swap: Use part or all Tipo 00 flour for an even silkier, delicate crumb—or try half whole wheat for extra nutrition and earthy flavor.
• Gluten-Free Version: Substitute a reliable gluten-free all-purpose flour blend and add 1 teaspoon of xanthan gum for dough structure (check your blend, as some already contain it).
• Herb-Infused: Mix a generous teaspoon of dried oregano, basil, or garlic powder into the flour for a fragrant, Italian bakery-style dough.
• Cold Ferment: Place your dough balls in the fridge for up to 5 days for more nuanced, complex flavor—just remember to bring to room temp before stretching.

How to Make Simple, 4-Ingredient Homemade Pizza Dough

Step 1: Mix the Dough

Start by whisking your bread flour (or all-purpose flour), salt, and instant yeast together in a large bowl. Pour in the lukewarm water while mixing with a spatula, and stir just until a scrappy, sticky dough ball forms. Drizzle a drop or two of oil over the top and gently turn the dough to coat—this helps prevent sticking and keeps the top from drying out.

Step 2: First Rise

Cover the bowl with a damp tea towel or some plastic wrap and leave it in a warm, draft-free spot. If your kitchen runs cool, try my go-to trick: preheat your oven for just one minute, then turn it off. Place the covered dough inside—the gentle warmth gives your yeast the perfect head start! Let it rise until doubled in size, about 1 to 1½ hours.

Step 3: Stretch and Fold (Optional, but Wonderful!)

Thirty minutes into the first rise, use a wet hand to grab and stretch the edge of the dough up and over itself, rotating the bowl as you go. Repeat 8–10 times. This “stretch and fold” method strengthens the dough and helps create a delightfully airy structure. Don’t stress if you skip it—your pizza will still be delicious!

Step 4: Divide and Shape

Once doubled, generously flour your work surface—don’t hold back, this dough is sticky! Turn the dough out and use a bench scraper to divide it into four equal pieces. With floured hands, gently roll each portion into a ball, tucking the edges under to create smooth rounds. The dough balls can now be used the same day or stored in the fridge for later.

Step 5: Second Rise and Prep for Baking

If you’re baking right away, let the dough balls rest on a floured tray (covered) for 30–60 minutes to relax. If you’ve refrigerated them, bring out as many rounds as you need about 60–90 minutes before baking—they’ll come back to life as they warm up!

Step 6: Stretch, Top, and Bake

Now for the fun part! Gently stretch each dough ball into a 10-12″ round, supporting the edge with your knuckles so you don’t squish out those precious air bubbles. Transfer to a parchment-lined peel, brush with olive oil, and top to your heart’s content—Margherita, kale and crème fraîche, or whatever inspires you. Shimmy onto your preheated Baking Steel or stone, and bake in the hottest oven (about 550°F) until puffed and lightly blistered, around 5–8 minutes. Let cool slightly, cut, and savor your perfect pizza!

How to Serve Simple, 4-Ingredient Homemade Pizza Dough

Garnishes

I adore finishing a pizza hot from the oven with a flurry of fresh basil or arugula, a glossy drizzle of good olive oil, or a final sprinkle of flaky sea salt. For extra zing, a few shavings of Parmigiano Reggiano or a scattering of chili flakes make all the difference—don’t be afraid to get a little fancy with those final touches!

Side Dishes

To transform your Simple, 4-Ingredient Homemade Pizza Dough creation into a memorable meal, serve with a crunchy fennel salad, an easy arugula-lemon side, or classic antipasto. A chilled glass of sparkling water (or a nice red!) and you’ve channeled your inner Italian host, no passport required.

Creative Ways to Present

Get playful! Shape your doughs into oblong flatbreads for sharing, puffy mini pizzas for a crowd, or even bake individual portions in cast iron for extra-crisp edges. I love laying out a “pizza bar” with bowls of toppings so everyone can design their own masterpiece—a guaranteed hit for movie nights, birthdays, or just a cozy Friday at home.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have a few slices left, let them cool to room temperature, then wrap tightly in foil or store in an airtight container. They’ll stay fresh for about 2 days in the fridge—and honestly, cold pizza is a joy all its own!

Freezing

This Simple, 4-Ingredient Homemade Pizza Dough is a freezer’s best friend. Once you’ve portioned and balled the dough, place each ball (lightly floured) into an oiled container or freezer bag. Freeze up to 3 months. To use, thaw overnight in the fridge, then let come to room temp before baking.

Reheating

For best results, reheat leftover pizza in a hot skillet, oven, or toaster oven for a crisp bottom and melted cheese. Avoid the microwave if you can—let your crust stay snappy and irresistible!

FAQs

Final Thoughts

If you’ve ever wanted to create truly great pizza at home, I hope this Simple, 4-Ingredient Homemade Pizza Dough opens the door. Each step is filled with possibility, creativity, and the simple joy of real, honest bread. Give it a try—you might just discover your new favorite Friday night tradition!

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