Best Homemade Pizza Dough and Pizza Sauces

Introduction

There’s something magical about homemade pizza—the aroma of fresh dough rising, the rich flavor of slow-simmered sauce, and the joy of customizing every topping to your liking. Making pizza from scratch may seem intimidating, but with the right recipe for dough and sauces, you’ll find it easier than you ever imagined. This post will guide you through creating the best homemade pizza dough and delicious sauces that will make your kitchen smell like an authentic pizzeria.

My recipe story

I still remember the first time I attempted homemade pizza dough. It was a rainy Saturday, and I had no plans but a craving for pizza. Instead of calling for delivery, I decided to give dough-making a try. The first attempt wasn’t perfect—too dense and under-proofed—but it sparked a passion for learning the art of pizza at home. Over the years, I refined the recipe, tested countless variations of sauces, and now I’m proud to share a foolproof method that has become a family favorite. Every Friday night in our home is pizza night, and this recipe is the heart of it all.

Ingredient breakdown

Homemade pizza dough is surprisingly simple, and its success relies on just a handful of basic ingredients. You’ll need flour, yeast, warm water, sugar, salt, and olive oil. Each plays a critical role: flour provides structure, yeast leavens the dough, sugar helps feed the yeast, salt balances flavor, and olive oil enriches the dough with moisture and tenderness.

For the sauces, you have a few options. A classic tomato pizza sauce usually starts with canned tomatoes, garlic, onion, herbs, and a hint of olive oil. For a white sauce, butter, flour, and milk form the creamy base, often enriched with garlic and Parmesan cheese. You can also experiment with pesto, garlic butter, or even barbecue sauce for unique flavors. Using quality ingredients—like extra-virgin olive oil and fresh herbs—makes a world of difference in elevating your homemade pizza.

Equipment you’ll need

• Mixing bowls (one large for dough, smaller for sauces)
• Wooden spoon or dough whisk
• Measuring cups and spoons
• Stand mixer with dough hook (optional)
• Pizza stone or baking sheet
• Rolling pin (or simply your hands for stretching)
• Oven mitts and spatula

Step-by-step directions

1. Activate the yeast: In a large bowl, combine 1 cup of warm water, 1 teaspoon of sugar, and 2 1/4 teaspoons of yeast. Let it sit for 5–10 minutes until it becomes frothy. This step ensures the yeast is alive and will give your dough the proper rise.
2. Mix the dough: Add 2 1/2 cups of flour, 1 teaspoon of salt, and 2 tablespoons of olive oil to the yeast mixture. Stir until a shaggy dough forms. If it’s too sticky, add more flour a tablespoon at a time until manageable.
3. Knead: Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6 minutes. Proper kneading develops gluten for a chewy crust.
4. First rise: Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1–2 hours or until doubled in size. This fermentation builds flavor and texture.
5. Prepare your sauce: While the dough rises, prepare your sauce. For tomato sauce, simmer crushed tomatoes with garlic, onion, olive oil, oregano, and basil for 20 minutes until thickened. For white sauce, melt butter, whisk in flour, add milk, and finish with garlic and Parmesan.
6. Shape the dough: Punch down the risen dough and transfer it to a floured surface. Roll or stretch it into your desired shape—circle, rectangle, or rustic freeform. Adjust the thickness depending on whether you like thin or fluffy crusts.
7. Preheat and bake: Preheat your oven to 475°F (245°C) with a pizza stone inside if you have one. Transfer the shaped dough to parchment or a floured peel, spread your sauce, add cheese and toppings, then slide onto the hot stone or baking sheet. Bake for 12–15 minutes until golden and bubbling.

Variations & substitutions

This recipe is incredibly versatile. Swap all-purpose flour for bread flour if you prefer a chewier crust, or use half whole wheat flour for a nuttier flavor. For gluten-free diets, choose a gluten-free flour blend designed for yeast breads. As for sauces, try a pesto base for a fresh, herby twist, or go bold with barbecue sauce for a smoky flavor profile. You can also experiment with cheeses—mozzarella is classic, but provolone, gouda, or goat cheese add unique flair.

Storage, freezing & make-ahead

The dough can be refrigerated for up to 3 days. Simply punch it down after the first rise and store it in an airtight container in the fridge. For longer storage, divide the dough into portions, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before using. Sauces can also be made ahead—tomato sauce keeps in the fridge for 5 days and freezes well, while white sauce is best fresh but can be refrigerated for 2–3 days.

Serving ideas & pairings

Homemade pizza is a meal in itself, but you can turn it into a feast with thoughtful sides. Serve with a crisp Caesar salad, garlic knots, or roasted vegetables for a balanced spread. For drinks, pair classic tomato-based pizza with a bold red wine like Chianti or a cold lager. White sauce pizzas pair beautifully with Chardonnay or sparkling water with lemon. And of course, no pizza night is complete without a sweet treat—think tiramisu, gelato, or chocolate brownies for dessert.

FAQ

Can I make this dough without a stand mixer?
Yes! This dough is simple to knead by hand. Just be prepared to work it for 8–10 minutes until smooth and elastic.

Can I freeze pizza dough?
Absolutely. Portion the dough, wrap it tightly, and freeze for up to 3 months. Thaw overnight before shaping and baking.

What’s the best flour for pizza dough?
Bread flour gives a chewy, airy crust, while all-purpose flour makes a slightly softer one. Both work great depending on preference.

How do I prevent soggy pizza?
Preheat your oven and stone/baking sheet thoroughly, avoid too many wet toppings, and bake at high heat for a crisp crust.

Can I make this recipe gluten-free?
Yes, use a high-quality gluten-free flour blend that supports yeast baking. The texture will be different but still delicious.

Final thoughts

Making pizza at home is more than just cooking—it’s a creative and rewarding experience. With this reliable dough and a choice of sauces, you can create endless variations tailored to your taste. Whether you’re hosting friends, feeding your family, or simply treating yourself, this recipe brings the joy of pizzeria-quality pizza right to your kitchen. Once you’ve tried it, you’ll never look at store-bought or delivery pizza the same way again.

Best Homemade Pizza Dough and Pizza Sauces

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• Author: Sarah White
• Total Time: 2 hours (including rise time)
• Yield: 2 medium pizzas 1x
• Diet: Vegetarian

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Description

This foolproof homemade pizza dough is soft, chewy, and perfect for any topping. Paired with rich, versatile sauces, it’s a true family favorite.

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Ingredients

Scale 1x2x3x

• 1 tsp sugar
• 1 cup warm water (110°F)
• 2 1/4 tsp active dry yeast
• 2 1/2 cups all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 2 tbsp olive oil
• 1 can (14 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tbsp olive oil (for sauce)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 2 tbsp butter (for white sauce option)
• 2 tbsp flour
• 1 1/2 cups milk
• 1/4 cup grated Parmesan cheese

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Instructions

1. In a large bowl, mix warm water, sugar, and yeast. Let stand 5–10 minutes until foamy. 
2. Stir in flour, salt, and olive oil until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. 
3. Place dough in a lightly oiled bowl, cover, and let rise for 1–2 hours or until doubled. 
4. For tomato sauce, sauté garlic and onion in olive oil, add tomatoes, herbs, salt, and pepper, then simmer 20 minutes. 
5. For white sauce, melt butter, whisk in flour, add milk gradually, and cook until thickened. Stir in Parmesan. 
6. Punch down dough, shape into desired pizza base, and preheat oven to 475°F (245°C). 
7. Spread sauce of choice, add toppings, and bake 12–15 minutes until golden and bubbly.

Notes

 For extra flavor, let dough rise overnight in the refrigerator. Both sauces can be made ahead—tomato sauce freezes well, while white sauce keeps in the fridge for 2–3 days. Pair with a crisp salad or garlic bread for a complete meal.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian