Nothing beats the smell of fresh pizza baking in the oven, and this This pizza dough recipe from Sally’s Baking Addiction makes homemade pizza easier than you might think. With just a handful of pantry staples, you can create a soft, chewy, and flavorful pizza crust that tastes far better than frozen or store-bought dough.
The Sally’s Baking Addiction Pizza Dough Recipe is a simple homemade dough made with only six basic ingredients. It creates a tender, stretchy crust with a crisp golden bottom, making it perfect for homemade pizza nights.
Once you try this sallys pizza dough recipe, you’ll see why so many home cooks love it. Below, I’ll show you everything you need to know, from ingredients and step-by-step instructions to storage tips and the best ways to customize your pizza.
What Is Sally’s Baking Addiction Pizza Dough Recipe and What Does It Taste Like?
The Sally’s Baking Addiction Pizza Dough Recipe is a classic homemade pizza dough that’s easy enough for beginners yet delicious enough to become your go-to recipe. It uses warm water, yeast, sugar, olive oil, salt, and all-purpose flour to create a dough that’s soft, elastic, and easy to work with.
After baking in a very hot oven, the crust develops a crispy, lightly golden exterior while staying soft and chewy inside. The olive oil adds richness, while the yeast creates a wonderful homemade bread flavor that pairs beautifully with any pizza toppings.
One of the best parts about this dough is its versatility. Besides pizza, you can use it to make breadsticks, garlic knots, stromboli, calzones, or homemade hot pockets. It’s a reliable recipe that works for nearly any pizza night.
Sally’s Baking Addiction Pizza Dough Recipe Ingredients
Gather all the following ingredients, before you start making this Sally’s Baking Addiction Pizza Dough
Pizza Dough
- 1½ cups warm water (110°F/43°C)
- 2¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3½–4 cups all-purpose flour, plus extra for kneading
Optional Pizza Toppings
- ½ cup pizza sauce (per pizza)
- 2 cups shredded mozzarella cheese (per pizza)
- Fresh basil leaves
- 2 cloves fresh garlic, minced
- Italian seasoning
- Fresh oregano
- Pepperoni
- Cooked sausage
- Red onion
- Bell peppers
- Red pepper flakes
- Pesto (instead of tomato sauce)
Kitchen Utensils Required
- Large mixing bowl or stand mixer
- Dough hook attachment (optional)
- Whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Pizza pan
- Pastry brush
- Plastic wrap or kitchen towel
- Rolling surface
- Oven
Preparation and Cooking Time
| Task | Time |
|---|---|
| Preparation Time | 20 minutes |
| Dough Rising Time | 60–90 minutes |
| Cooking Time | 13–15 minutes |
| Total Time | About 1 hour 45 minutes |
| Yield | 2 (12-inch) pizzas |
How to Make Sally’s Baking Addiction Pizza Dough
Just follow this simple step by step guideline to make your homemade version of Sally’s Baking Addiction Pizza Dough in a delicious way.
Step 1: Activate the Yeast
Whisk the warm water, active dry yeast, and sugar in a large mixing bowl. Let the mixture sit for 5–10 minutes until it becomes foamy. This tells you the yeast is active and ready.
Step 2: Make the Dough
Add the olive oil, salt, and all-purpose flour. Mix with a dough hook on low speed or stir with a wooden spoon until a soft dough forms. If it feels sticky, add a little extra flour, one teaspoon at a time.
Step 3: Knead and Rise
Knead the dough for about 5 minutes until it’s smooth, soft, and stretchy. Place it in a lightly oiled bowl, cover, and let it rise for 60–90 minutes, or until doubled in size.
Step 4: Shape the Pizza
Preheat your oven to 475°F (246°C). Punch down the dough, divide it in half, and shape one portion into a 12-inch circle on an oiled, cornmeal-dusted pizza pan. Let it rest for a few minutes if it springs back.
Step 5: Add Toppings
Press small dimples into the dough, brush it with olive oil, and spread on the pizza sauce. Sprinkle with mozzarella cheese and your favorite toppings like pepperoni, vegetables, or fresh garlic.
Step 6: Bake and Enjoy
Bake for 13–15 minutes until the crust is golden and the cheese is bubbly. Finish with fresh basil or red pepper flakes, slice, and serve while it’s hot.
Delicious Ways to Customize and Serve This Sally’s Baking Addiction Pizza Dough
Here are some Variations and Customizations ideas you can try to enjoy this Sally’s Baking Pizza Dough deliciously
1. We love making a classic Margherita pizza with fresh mozzarella, basil, and a drizzle of olive oil. It’s simple but always satisfying.
2. Pair a cheesy pizza with a crisp Caesar salad. The fresh greens balance the rich, melty cheese perfectly.
3. Serve warm slices alongside homemade garlic bread for an extra comforting pizza night.
4. We often add a bowl of creamy tomato soup on cooler evenings. Dipping the crust into the soup is incredibly delicious.
5. Turn the dough into garlic knots and serve them with warm marinara sauce as an appetizer.
6. Make BBQ chicken pizza and enjoy it with creamy coleslaw for a sweet and smoky combination.
7. We like serving veggie-loaded pizza with roasted vegetables for a colorful and hearty meal.
8. Pair pepperoni pizza with spicy buffalo wings when we’re feeding a crowd. It’s always a favorite.
9. Use the dough to make calzones stuffed with cheese, spinach, and ham, then serve them with extra pizza sauce for dipping.
10. Finish pizza night with a scoop of vanilla ice cream or homemade brownies. It’s our favorite way to end a fun family dinner.
My Personal Experience and Some Tips on This Sally’s Baking Addiction Pizza Dough Recipe
The first time I made this Sally’s Baking Addiction Pizza Dough Recipe, I was surprised by how easy it was. The dough turned out soft and smooth, and it was fun to stretch with my hands.
When it came out of the oven, the crust was crispy on the outside and chewy inside. My family loved it, and everyone asked for another slice.
Now I make a double batch almost every time because I know one pizza is never enough. It has become one of my favorite homemade pizza recipes.
Tips for the Best Pizza Dough
1. Use warm water, not hot water. Water that is too hot can kill the yeast.
2. Wait for the yeast to get foamy. This shows your yeast is active and ready.
3. Add flour slowly. Too much flour can make the dough dry and tough.
4. Don’t skip the rise. A full rise gives the crust a soft and chewy texture.
5. Let the dough rest if it shrinks. Five to ten minutes helps it relax and stretch easily.
6. Bake in a very hot oven. High heat makes the crust crispy and golden.
7. Brush the crust with olive oil. It adds great flavor and helps the edges brown beautifully.
How to Store and Reheat Leftover Sally’s Pizza Dough Properly?
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. Reheat slices in a 375°F oven for 6–8 minutes or in a skillet over medium heat until crispy. You can also freeze the uncooked dough for up to 3 months. Thaw overnight in the refrigerator before using.
Nutrition Facts and Dietary Notes
One slice of plain pizza made with this dough has about 220–250 calories, depending on the toppings. The dough is vegetarian as written and can be made vegan by choosing dairy-free toppings. For a gluten-free version, use a gluten-free pizza flour blend with added xanthan gum.
This recipe is not keto because it uses all-purpose flour. Homemade pizza lets you control the ingredients, making it easy to reduce sodium, add fresh vegetables, and create a healthier meal for your family.
Sally’s Baking Addiction Pizza Dough Recipe
Ingredients
Method
- Whisk the warm water, active dry yeast, and sugar in a large mixing bowl. Let the mixture sit for 5–10 minutes until it becomes foamy. This tells you the yeast is active and ready.
- Add the olive oil, salt, and all-purpose flour. Mix with a dough hook on low speed or stir with a wooden spoon until a soft dough forms. If it feels sticky, add a little extra flour, one teaspoon at a time.
- Knead the dough for about 5 minutes until it’s smooth, soft, and stretchy. Place it in a lightly oiled bowl, cover, and let it rise for 60–90 minutes, or until doubled in size.
- Preheat your oven to 475°F (246°C). Punch down the dough, divide it in half, and shape one portion into a 12-inch circle on an oiled, cornmeal-dusted pizza pan. Let it rest for a few minutes if it springs back.
- Press small dimples into the dough, brush it with olive oil, and spread on the pizza sauce. Sprinkle with mozzarella cheese and your favorite toppings like pepperoni, vegetables, or fresh garlic.
- Bake for 13–15 minutes until the crust is golden and the cheese is bubbly. Finish with fresh basil or red pepper flakes, slice, and serve while it’s hot.
Video
Notes
FAQs on this Sally’s Baking Addiction Pizza Dough Recipe
When you give this Sally’s Baking Addiction Pizza Dough Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
1. What is the 55 rule for pizza dough?
The 55 rule for pizza dough is a simple guideline that helps you remember the ideal temperatures for making dough. Many bakers aim for ingredients and dough temperatures that result in a finished dough around 75–80°F, which promotes good yeast activity. We’ve found that using warm water-not hot water-gives the dough the best rise and texture without risking damage to the yeast.
2. How long should pizza dough take to make?
From our experience, you should plan for about 1 hour 45 minutes to 2 hours from start to finish. Mixing and kneading only take around 20 minutes, but the dough needs 60 to 90 minutes to rise properly. The extra waiting time is well worth it because it creates a softer, chewier crust.
3. Is salt needed in pizza dough?
Yes, absolutely. Salt isn’t just there for flavor-it also strengthens the gluten structure and helps control how quickly the yeast rises. We’ve tried making pizza dough with less salt before, and the crust tasted flat and didn’t have the same chewy texture.
4. What are common pizza dough mistakes?
The most common mistakes we’ve seen are using water that’s too hot, adding too much flour, skipping the kneading, or not allowing enough rising time. Another mistake is baking at a low temperature. A hot oven is one of the biggest secrets to getting a crispy, golden pizza crust.
5. Can I freeze this pizza dough?
Yes! We actually love making a double batch because this recipe naturally makes two pizzas. Simply wrap the extra dough tightly in plastic wrap, place it in a freezer-safe bag, and freeze it for up to 3 months. Thaw it overnight in the refrigerator before using.
6. Why didn’t my pizza dough rise?
In our experience, inactive yeast is usually the culprit. If the yeast doesn’t become foamy after mixing it with warm water and sugar, it’s likely expired or the water was too hot or too cold. Always proof the yeast before mixing the dough.
7. Can I make the dough ahead of time?
Definitely. We often prepare the dough a day in advance and let it rise slowly in the refrigerator overnight. This develops even more flavor and makes the dough easier to handle the next day.
8. Why does my pizza dough keep shrinking when I stretch it?
This usually happens when the gluten is too tight. Whenever our dough resists stretching, we simply cover it and let it rest for 5 to 10 minutes. After a short rest, it becomes much easier to shape without springing back.
9. Can I use bread flour instead of all-purpose flour?
Yes, you can. We’ve made this recipe with both flours, and bread flour produces a slightly chewier crust with a bit more structure. All-purpose flour still gives excellent results and is what we reach for most often because it’s readily available.
10. What else can I make with this pizza dough?
One thing we really love about this recipe is how versatile it is. Besides homemade pizza, we’ve used the same dough to make breadsticks, garlic knots, calzones, stromboli, and homemade pizza pockets. It works beautifully for almost any recipe that starts with pizza dough.
This Sally’s Baking Addiction Pizza Dough Recipe proves that homemade pizza doesn’t have to be difficult. With just six simple ingredients, you’ll get a soft, chewy crust with a crisp golden edge that’s perfect for any topping combination.
Whether you’re making classic cheese pizza, breadsticks, or calzones, this versatile dough delivers delicious results every time. Give it a try for your next pizza night, and don’t forget to experiment with your favorite toppings to make it uniquely yours!
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Excellent pizza dough that is easy to make and tastes better than takeout!