Homemade pizza dough

Gin Lee

Homemade pizza dough/Photo byGin Lee

Homemade pizza dough

Are you ready for a pizza night or a pizza party? This recipe will create enough pizza dough to make four ten-inch pizza crusts. It can also be used to make homemade breadsticks and stuffed pizza rolls. The dough can also be frozen for use at a later date.


  • 4-½ cups of all-purpose flour
  • 2 tablespoons of active yeast
  • 2 tablespoons of canola oil
  • 2 cups of lukewarm water
  • 2 tablespoons of Splenda or regular white sugar
  • 2 teaspoons of seasoning salt, or kosher salt
  • 1 teaspoon of garlic powder


In a bowl, add the all-purpose flour and yeast; stir. Then add the Splenda (or sugar), seasoning salt, garlic powder, oil, and water; combine well.

Preparing homemade pizza dough/ Pizza dough before the first rest/Photo byGin Lee

Dust your countertop lightly with flour. Transfer your dough onto the surface and knead it for about four minutes. Cut the pizza dough into four equal segments.

Now, individually wrap each segment of dough in plastic wrap and allow the dough to rest for one hour inside your refrigerator.

You can freeze the pizza dough for three to four months. Just make sure the balls of dough are wrapped separately to prevent them from sticking together. To thaw the dough, pull it out of the freezer and allow it to thaw at room temperature for several hours before using it. Then follow the next steps.

To use the pizza dough, form each ball of dough into a smooth ball shape and sprinkle with a light dusting of flour. Cover the dough loosely with a tea towel. Allow the dough to rise in a warm area in your kitchen for about 35 minutes. It should double in size.

After the last rest, sprinkle your countertop with flour and roll the dough out into the shape that you prefer. Each dough ball will make a 10-inch round pizza crust.

After the dough has been shaped, place it on a pizza pan and pre-bake it for six minutes before adding any toppings. Pull the pizza pan out and add whatever toppings you prefer, and then finish baking your delicious homemade pizza.

Comments / 0

Published by

About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

More from Gin Lee

Comments / 0