This homemade Italian herb pizza dough is soft, flavorful, and wonderfully easy to make. Infused with classic Italian herbs, a hint of garlic salt, and rich olive oil, it creates a bakery-quality crust that elevates any homemade pizza night. Whether you bake it the same day or freeze it for later, this dough delivers reliable, delicious results every time.

Why You’ll Love This Recipe

This recipe comes together quickly with simple pantry ingredients and minimal effort. The dough is easy to work with, rises beautifully, and bakes into a crisp yet tender crust. The added Italian herbs and garlic salt provide built-in flavor, so your pizza tastes great even before toppings are added. It is also perfect for meal prep since it freezes and thaws exceptionally well.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups warm water (about 105–110°F)
1 packet active fast-rise yeast (7 grams)
1 tablespoon granulated sugar
1 tablespoon olive oil
3 tablespoons Italian seasoning
3 teaspoons garlic salt
5 cups all-purpose flour, plus extra as needed

Directions

Pour the warm water into a large mixing bowl or stand mixer bowl. Sprinkle the yeast evenly over the water and let it sit undisturbed for about 5 minutes.

Add the sugar to the yeast mixture and allow it to rest for an additional 5 to 10 minutes, until the mixture looks slightly foamy.

Add the olive oil, Italian seasoning, and garlic salt to the bowl.

Attach a dough hook to your mixer and begin mixing on low speed. Gradually add the flour, one cup at a time, allowing each addition to fully incorporate before adding the next.

As the dough comes together, continue mixing until it pulls away from the sides of the bowl. If the dough is very sticky, add additional flour a few tablespoons at a time until it is soft and workable.

Remove the dough from the hook and knead it gently by hand for about 30 seconds until smooth.

Lightly grease a baking sheet and place the dough on it. Spray one side of plastic wrap with nonstick spray and cover the dough completely, sprayed side down.

Set the dough in a room-temperature area and allow it to rise for 1 to 2 hours, or until doubled in size. Once risen, the dough is ready to shape and bake.

Servings and timing

This recipe makes enough dough for two large pizzas, serving approximately 4 to 6 people.

Prep time: 5 minutes
Active mixing time: 10 to 15 minutes
Rising time: 1 hour
Total time: about 1 hour 20 minutes

Variations

For a whole wheat version, replace up to half of the all-purpose flour with whole wheat flour and add an extra tablespoon of olive oil for softness.

To add extra flavor, mix in 1 teaspoon of onion powder or dried oregano along with the Italian seasoning.

For a thinner crust, divide the dough into three portions instead of two and roll each one slightly thinner before baking.

Storage/Reheating

To store in the refrigerator, place the risen dough in a lightly oiled bowl, cover tightly, and refrigerate for up to 48 hours. Allow it to come to room temperature before shaping.

For freezing, divide the dough into portions, coat lightly with olive oil, and seal in freezer-safe bags. Freeze for up to 3 months. Thaw at room temperature for about 45 minutes before use.

Baked pizza can be stored in the refrigerator for up to 3 days and reheated in a hot oven until warmed through.

FAQs

Can I make this dough without a stand mixer?

Yes, you can mix the ingredients with a wooden spoon and knead the dough by hand for about 5 to 7 minutes until smooth.

Why is my pizza dough turning out soggy?

Soggy pizza usually results from baking at too low of a temperature or using very wet toppings. A hot oven helps the crust cook quickly and evenly.

What is the best oven temperature for this dough?

A very hot oven works best. Preheat your oven to 475–500°F for optimal crust texture.

How long should the dough rise?

The dough should rise until doubled in size, usually about 1 to 2 hours at room temperature.

Can I let the dough rise longer?

It is best not to exceed 5 hours at room temperature, as over-rising can affect the flavor and texture.

Can this dough be used the same day?

Yes, once the dough has risen, it can be shaped and baked immediately.

Is this dough suitable for pizza stones?

Yes, it works very well on pizza stones, especially when the stone is fully preheated.

Can I add fresh herbs instead of dried?

Fresh herbs can be used, but they should be finely chopped and doubled in quantity to maintain flavor.

How do I know when I’ve added enough flour?

The dough should be soft and slightly tacky but not sticky enough to cling to your hands.

Can this dough be used for other recipes?

Yes, it can be used for calzones, flatbreads, or breadsticks with excellent results.

Conclusion

Homemade Italian herb pizza dough is a simple yet impressive addition to your kitchen routine. With its dependable rise, rich flavor, and flexible storage options, this recipe makes homemade pizza easier and more enjoyable. Once you try it, it is sure to become a regular part of your pizza nights.

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