Best Homemade Pizza Dough and Sauce Recipe

This homemade pizza dough and pizza sauce pairing gives you a soft, stretchy crust and a bright tomato topping you can build any pie on. The dough uses warm water, yeast, flour, salt and olive oil, with optional Italian seasoning in the mix. The sauce starts with whole canned tomatoes, grated onion, garlic and dried herbs, then simmers until thick enough to spread.

Why You’ll Like This Homemade Pizza Dough and Sauce

Making both from scratch means you control the chew of the crust and the sweetness of the sauce. The dough rises in about an hour, and the sauce can simmer while it proofs. Together they make enough for about two medium pizzas, depending on how thin you stretch the dough.

• Reliable dough: bloom the yeast, knead, rise once and shape.
• Sauce with depth: a short sauté and a 30-minute simmer beat jarred sauce for freshness.
• Freezer-friendly: dough and sauce both store well for later pizza nights.

Ingredients

For the Pizza Dough

• 1 tsp sugar
• 1 cup warm water (about 105°F to 110°F)
• 2 1/4 tsp yeast (1 packet)
• 2 1/2 cups all-purpose flour, plus more for kneading
• 1 tsp salt
• 1 tbsp Italian seasoning (optional)
• 4 tbsp olive oil, divided

For the Pizza Sauce

• 1 can (28 oz) whole tomatoes
• 2 tbsp olive oil
• 1/4 cup grated white onion
• 3/4 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 3 cloves garlic, pressed or minced
• 2 tsp sugar
• 1 tsp kosher salt

You will need a large mixing bowl, a sturdy spoon or stand mixer with a dough hook, a clean surface for kneading, a saucepan, and a pizza stone or baking sheet. Makes enough dough and sauce for about 2 medium pizzas.

Ingredient Notes

The water: Warm water wakes the yeast. Too hot kills it; too cool slows the rise. Aim for bathwater-warm, about 105°F to 110°F.

The flour: All-purpose flour keeps the dough easy to handle. Bread flour works if you want a bit more chew; you may need a spoonful or two of extra water.

The tomatoes: Whole canned tomatoes crush by hand or with a spoon for a rustic sauce. Crushed tomatoes also work if that is what you have.

The onion: Finely grated onion melts into the sauce as it cooks and sweetens without big chunks.

How to Make the Pizza Dough

Step by Step

1. Bloom the yeast. In a large bowl, stir the sugar into the warm water. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes, until foamy. If it does not foam, start over with fresher yeast.
2. Make the dough. Add the flour, salt, optional Italian seasoning and 2 tablespoons of the olive oil. Stir until a shaggy dough forms.
3. Knead. Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic. Add flour only as needed to keep it from sticking; the dough should stay slightly soft.
4. Rise. Grease a clean bowl with 1 tablespoon olive oil. Place the dough in the bowl, turn to coat, cover and let rise in a warm spot until doubled, about 1 hour.
5. Shape. Punch down the dough and divide it in half for two pizzas, or keep it whole for one thicker crust. On a floured surface, press and stretch each piece into a round. Brush the edge lightly with the remaining olive oil if you like a richer rim.
6. Bake hot. Preheat the oven to 475°F to 500°F with a pizza stone or inverted baking sheet inside if you have one. Top the stretched dough with sauce and cheese, then bake for 10 to 15 minutes, until the crust is golden and the cheese is bubbly.

How to Make the Pizza Sauce

Step by Step

1. Sauté the aromatics. Warm 2 tablespoons olive oil in a saucepan over medium heat. Add the grated onion and cook 3 to 4 minutes, until soft and translucent. Stir in the garlic and cook about 30 seconds.
2. Add tomatoes and seasonings. Crush the whole tomatoes by hand or with a spoon into the pan, along with their juices. Stir in the oregano, basil, red pepper flakes, sugar and kosher salt.
3. Simmer. Bring to a gentle simmer and cook uncovered for about 30 minutes, stirring now and then, until the sauce thickens and the raw tomato taste mellows.
4. Finish. Taste and adjust salt or sugar. For a smoother sauce, blend with an immersion blender or let cool slightly and puree in a blender. Cool to warm before spreading on dough so it does not make the crust soggy.

Tips for Homemade Pizza Dough and Sauce

Preheat Longer Than You Think

A ripping-hot oven and a preheated stone or steel give you better oven spring and a crisp bottom. Give the oven a full 30 to 45 minutes at temperature if you can.

Do Not Over-Sauce

A thin, even layer of sauce is enough. Too much liquid softens the center of the crust before it can crisp.

Oil the Bowl, Not Just the Counter

Coating the dough in oil for the rise keeps a skin from forming and makes it easier to turn out later.

Simmer the Sauce Uncovered

Moisture needs to cook off so the sauce spreads without watering down the pizza. If it still looks thin at 30 minutes, give it another 5 to 10.

Stretch, Do Not Roll Hard

Pressing and stretching by hand keeps more air in the dough. A heavy rolling pin can flatten the rise and make the crust tough.

Variations

• Garlic dough: add 1 teaspoon garlic powder to the flour with the salt.
• Whole wheat blend: swap up to 1 cup of the flour for whole wheat flour and add a splash more water if the dough feels dry.
• Herb sauce: stir in a spoonful of chopped fresh basil at the end of simmering.
• Smooth vs chunky: leave the sauce rustic for a homemade look, or blend it silky for a classic pizzeria spread.
• Sheet-pan pizza: press the dough into an oiled rimmed sheet pan for a thicker, focaccia-style pie.
• Calzones: use the same dough and sauce, fill, seal and bake until deep golden.

Storage and Freezing

Dough in the fridge: After the first rise, punch down, wrap well and refrigerate for up to 24 hours. Bring toward room temperature before stretching.

Dough in the freezer: Portion after the first rise, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then rest on the counter before shaping.

Sauce: Cool and refrigerate in a jar for up to 5 days, or freeze in portions for up to 3 months. Thaw in the fridge and rewarm gently.

Leftover pizza: Reheat slices on a hot skillet or in a 375°F oven so the crust crisps again.

Frequently Asked Questions

Can I use instant yeast instead of active dry?

Yes. Instant yeast can be mixed with the flour, though blooming it in warm water with the sugar still works and confirms the yeast is alive. Use the same 2 1/4 teaspoon amount.

Why did my dough not rise?

The yeast may have been old, or the water too hot or too cold. Foamy yeast after blooming is the checkpoint. Also give the dough a truly warm, draft-free spot for the hour rise.

Can I make the sauce without simmering 30 minutes?

A shorter simmer works in a pinch, but the flavor stays sharper and the sauce thinner. The half-hour cook is worth it for spreading and taste.

How much sauce goes on each pizza?

Start with about 1/2 to 3/4 cup per medium pizza and add a little more only if the layer still looks sparse. You will likely have sauce left for a second pie or for freezing.