Homemade Pizza Dough and Fluffy Doughnuts
The secret to great homemade pizza and bakery-style doughnuts starts with one thing: the perfect dough. A well-made dough should be soft, elastic, easy to shape, and full of flavor. Whether you’re preparing a crispy homemade pizza for dinner or light, fluffy doughnuts for dessert, learning a few basic dough-making techniques can completely transform your results.
Jump to RecipeIn this guide, you’ll learn how to make two dependable yeast dough recipes from scratch: Homemade Pizza Dough and Homemade Fluffy Doughnuts. Both recipes use simple ingredients and clear steps, making them suitable for beginners as well as experienced home bakers.
The pizza dough bakes into a golden crust with a chewy center and crisp edges, while the doughnut dough fries into soft, airy rings that can be coated in sugar or dipped in a sweet vanilla glaze.
Homemade Pizza Dough
This easy homemade pizza dough creates a soft, stretchy base that’s perfect for your favorite sauces, cheeses, vegetables, and meats. Italian seasoning can be added directly to the dough for extra flavor, while olive oil keeps the crust tender and helps it brown beautifully in the oven.
Why You’ll Love This Recipe
- Made with simple pantry ingredients.
- Soft, stretchy, and easy to shape.
- Creates a crisp bottom and chewy center.
- Can be customized with herbs and seasonings.
- Perfect for pizza, calzones, breadsticks, and flatbreads.
- Ready in about one hour.
Ingredients
- 1 teaspoon granulated sugar
- 1 cup warm water, divided
- 2¼ teaspoons active dry yeast
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon Italian seasoning, optional
- 4 tablespoons olive oil, divided
How to Make Homemade Pizza Dough
Step 1: Proof the Yeast
Add the sugar, ½ cup of warm water, and yeast to the bowl of a stand mixer or a large mixing bowl.
Stir gently and allow the mixture to rest for approximately 10 minutes.
The yeast should become foamy on top. This indicates that it is active and ready to use.
The water should feel warm but not hot. Water that is too hot can kill the yeast, while cold water may slow the rising process.
Step 2: Mix the Dough
In a separate bowl, whisk together the flour, salt, and Italian seasoning, if using.
Add the dry mixture to the proofed yeast.
Pour in 3 tablespoons of olive oil and the remaining ½ cup of warm water.
Using a stand mixer fitted with a dough hook, mix on low speed for approximately one minute, or until the flour begins to combine with the liquid.
Increase the speed to medium-high and knead for approximately 5 minutes.
The finished dough should pull away from the sides of the bowl and feel smooth, elastic, and slightly tacky.
You can also mix and knead the dough by hand if you don’t have a stand mixer.
Step 3: Let the Dough Rise
Add the remaining tablespoon of olive oil to a large heatproof bowl.
Brush the oil evenly over the inside of the bowl.
Transfer the dough to the prepared bowl, turning it once so the surface is lightly coated with oil.
Cover with a clean kitchen towel and place it in a warm, draft-free area.
Allow the dough to rise for approximately 30 minutes, or until noticeably larger and soft.
Step 4: Knead and Stretch
Lightly flour a clean work surface, the rolling pin, and the surface of the dough.
Transfer the dough to the floured area.
Gently stretch the dough, fold it in half, and press it with the heel of your hand. Repeat this movement only a few times.
Avoid adding too much flour, as this can make the crust dry and tough.
Begin rolling and stretching the dough into the size and shape required for your pizza pan.
How to Bake the Pizza
Preheat the oven to 450°F (232°C).
Lightly oil a pizza pan or sprinkle it evenly with cornmeal. Cornmeal helps prevent sticking and gives the crust a pleasantly crunchy bottom.
Stretch the dough into a circle approximately 12 inches wide.
If a hole develops, pinch the dough back together. You can also reshape it into a ball and carefully stretch it again.
Add your preferred pizza sauce, cheese, vegetables, and other toppings.
Bake for 10 to 12 minutes, or until the crust is golden brown around the edges and fully cooked in the center.
Allow the pizza to cool for several minutes before slicing.
Homemade Fluffy Doughnuts
These homemade doughnuts are soft, light, and wonderfully fluffy. The enriched yeast dough is made with milk, butter, egg, and sugar, giving it a tender texture and rich flavor.
After frying, the doughnuts can be rolled in superfine sugar, dusted with powdered sugar, or dipped in a simple vanilla glaze.
Why You’ll Love This Recipe
- Soft and airy interior.
- Beautiful golden exterior.
- Made with basic baking ingredients.
- Can be finished with sugar or glaze.
- Perfect for breakfast, brunch, or dessert.
- Easier to prepare than bakery-style doughnuts may seem.
Doughnut Ingredients
- 3 cups all-purpose flour or bread flour
- ¾ cup warm milk or water
- ¼ cup unsalted butter, softened
- 1 large egg, at room temperature
- ¼ cup granulated sugar
- ¾ teaspoon salt
- 1 teaspoon instant yeast or active dry yeast
- Vegetable oil, for frying
Vanilla Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or water
How to Make Homemade Fluffy Doughnuts
Step 1: Mix the Dough
Add the warm milk, sugar, salt, yeast, and egg to a large mixing bowl.
Mix until well combined.
Add the softened butter, followed by the flour.
Stir until the ingredients form a rough, shaggy dough.
The dough may initially feel sticky and uneven, but it will become smoother as it is kneaded.
Step 2: Knead the Dough
Transfer the dough to a clean work surface.
Knead for approximately 10 to 12 minutes, or until the dough becomes smooth, elastic, and less sticky.
Try not to add excessive flour during kneading. A slightly soft dough produces lighter, fluffier doughnuts.
Cover the dough with an overturned bowl and let it rest for 15 minutes.
Step 3: Divide the Dough
After resting, divide the dough into 12 equal portions.
For evenly sized doughnuts, use a kitchen scale to weigh each piece.
Shape each portion by tucking the edges toward the center, then rolling it into a smooth round ball.
Cover the dough balls with a kitchen towel and allow them to rest for another 15 minutes.
This short resting period relaxes the dough and makes shaping easier.
Step 4: Shape the Doughnuts
Lightly dust the dough balls with flour to prevent sticking.
Press each ball gently to flatten it slightly.
Push your thumb through the center to form a small opening.
Carefully widen the hole with your fingers until the dough resembles a doughnut ring.
Make the opening slightly larger than you want it to be because it will become smaller as the dough rises and fries.
Step 5: Final Proof
Arrange the shaped doughnuts on a parchment-lined baking sheet.
Lightly dust the tops with flour, then cover the tray loosely with plastic wrap.
Allow the doughnuts to rise in a warm environment for 35 to 40 minutes, or until they look puffy and feel light.
Proper proofing is essential for creating a soft, airy interior.
Step 6: Heat the Oil
Pour enough vegetable oil into a deep, heavy-bottomed pot so the doughnuts can float freely.
Heat the oil to 350°F (175°C).
Use a candy or frying thermometer to monitor the temperature.
If the oil is too cool, the doughnuts may absorb too much oil. If it is too hot, they may brown before the centers are fully cooked.
Step 7: Fry the Doughnuts
Carefully lower a few doughnuts into the hot oil without overcrowding the pot.
Fry for approximately 1½ minutes per side, or until golden brown.
Turn them gently with a slotted spoon.
Transfer the cooked doughnuts to a paper towel-lined tray to drain excess oil.
Allow them to cool until they’re comfortable to handle.
How to Make the Vanilla Glaze
Add the powdered sugar, vanilla extract, and milk to a small bowl.
Whisk until completely smooth.
If the glaze is too thick, add a small amount of milk. If it is too thin, add extra powdered sugar.
Dip the tops of the cooled doughnuts into the glaze, then place them on a wire rack until the glaze sets.
You can also coat the warm doughnuts with granulated sugar or dust them with powdered sugar.
Expert Tips for Working With Yeast Dough
Use warm, not hot, liquid. A temperature between approximately 105°F and 115°F is generally suitable for activating active dry yeast.
Check the yeast before continuing. If it doesn’t foam after several minutes, it may be old or the water temperature may have been incorrect.
Measure flour carefully. Too much flour can create dense pizza crust and heavy doughnuts.
Give the dough enough time to rest. Resting relaxes the gluten and makes dough easier to roll or shape.
Choose a warm, draft-free location for rising. A turned-off oven with the light on can provide a suitable environment.
Avoid overcrowding the frying pot. Adding too many doughnuts at once can quickly lower the oil temperature.
Pizza Dough Variations
Garlic Herb Pizza Dough
Add garlic powder, dried basil, oregano, and parsley to the dry ingredients.
Whole-Wheat Pizza Dough
Replace part of the all-purpose flour with whole-wheat flour. You may need to add a little extra water.
Parmesan Pizza Crust
Mix grated Parmesan cheese into the flour before adding the wet ingredients.
Thin-Crust Pizza
Divide the dough into two portions and roll each one more thinly before topping and baking.
Doughnut Variations
Cinnamon Sugar Doughnuts
Mix granulated sugar with ground cinnamon and toss the warm doughnuts in the mixture.
Chocolate-Glazed Doughnuts
Add cocoa powder to the glaze and adjust the milk until smooth.
Filled Doughnuts
Shape the dough into balls without making holes. Fry them, cool slightly, and pipe in jam, custard, or pastry cream.
Maple Doughnuts
Replace part of the milk in the glaze with maple syrup.
Lemon-Glazed Doughnuts
Use fresh lemon juice instead of milk and add a little lemon zest.
Serving Suggestions
Serve homemade pizza with:
- Garden salad
- Caesar salad
- Garlic bread
- Roasted vegetables
- Chicken wings
- Mozzarella sticks
- Marinara sauce
- Ranch dressing
Serve homemade doughnuts with:
- Coffee
- Tea
- Hot chocolate
- Fresh berries
- Whipped cream
- Chocolate sauce
- Salted caramel sauce
- Fruit preserves
Storage Instructions
Pizza Dough
Fresh pizza dough can be refrigerated in a lightly oiled airtight container for up to 3 days.
It can also be frozen for up to 3 months.
Let frozen dough thaw overnight in the refrigerator, then bring it to room temperature before stretching.
Baked Pizza
Store leftover pizza in an airtight container in the refrigerator for up to 4 days.
Reheat it in the oven, air fryer, or a covered skillet for the best texture.
Doughnuts
Homemade doughnuts are best enjoyed on the day they’re fried.
Store leftovers in an airtight container at room temperature for up to 2 days.
Avoid refrigerating them when possible, as refrigeration can dry out the dough.
Reheat unglazed doughnuts briefly in the microwave before serving.
Homemade pizza and doughnuts
Ingredients
- Homemade Pizza Dough
1 tsp sugar
1 cup warm water
2 1/4 tsp yeast
2 1/2 cup flour
1 tsp salt
1 tbsp Italian seasoning (optional)
4 tbsp olive oil
- Homemade Fluffy Doughnuts
3 cups All purpose flour/Bread flour
3/4 cup warm Milk or water
1/4 cup Unsalted Butter, softened
1 large egg, room temperature
1/4 cup granulated Sugar
3/4 tsp Salt
1 tsp Yeast (Instant /Active dried yeast)
- For Glaze
1 cup Powdered sugar
1 tsp Vanilla extract
2 tbsp Milk or Water
Directions
- Homemade Pizza Dough
- Proofing The Yeast
- In a bowl add the sugar, ½ cup of warm water and one packet of active dry yeast and stir. This can be done right in the base of a stand mixer or in a separate bowl. Allow the yeast to set for 10 minutes.
- Mixing The Pizza Dough
- Mix together the flour, salt and Italian seasoning blend (optional) until combined. Add the flour mixture to the yeast mixture. Add 3 tablespoons of the olive oil and an additional ½ cup of warm water on top to the dough mixture.
- Start the mixer or food processor with the dough attachment. Mix until the flour combines, about a minute. Turn the speed up on the mixer to medium high and mix for a full five minutes. The dough should pull away from the bowl and be stretchy when you are done
- Letting The Dough Rise
- Add a tablespoon of olive oil to a heatproof bowl. With a silicone brush, brush the oil in a thin layer all over the inside of the bowl. Transfer the dough to the bowl and cover with a clean kitchen towel. Place the dough in a warm place near the stove as it warms up, and allow it to rise for 30 minutes.
- Stretching The Dough
- Add a light handful of flour to a clean surface your rolling pin, and a sprinkle of flour to the dough. Kneed the dough just a few times by gently stretching the dough, folding it in half and then digging the heels of your hand into the dough. Just a couple of quick kneads will help you start stretching the dough and adding flour if it is too sticky. Then start rolling and streching the dough to use with your favorite recipe.
- To Make Pizza
- Preheat the oven to 450 degrees. Oil the pan or add a handful of cornmeal evenly to the pan for a crunchy bottom that doesn't stick to the pan.
- Keep stretching the dough until it is about 12 inches across. If a hole develops you can pinch the dough back together, or even reroll it into a ball and try to stretch the dough again until you have a 12 inch wide circle.
- Cover with toppings then bake for 10-12 minutes or until the pizza is golden brown on the outside and fully cooked in the center.
- Homemade Fluffy Doughnuts
- Into a bowl, add in the milk, sugar, salt, yeast, egg. Give it a good mix.
- Then add in the softened unsalted butter and then the flour.Mix everything together ,until we get a shaggy mass of dough.
- Transfer the dough on to a clean work surface and we need to knead the dough for about 10-12 minutes in total.
- Cover the dough with a bowl and let it rest for 15 minutes.
- After 15 minutes of resting. Divide the dough into 12 equal pieces.
- Take each portion of the dough, tuck in the edges towards the centre and roll it into small round balls. Cover the dough balls with a kitchen towel and let them sit and rest for another 15 minutes.
- After 15 minutes of rest, dough balls are ready for the final shaping. Dust the surface of the balls with some flour, so that they will not stick to the hands while shaping. Then press on top of the ball to flatten it a bit.
- Gently Press in the middle of the dough ball with the tip of the thumb to form a small hole. Then widen the hole using fingers to form the shape of a doughnut.
- Place the shaped doughnuts on to a parchment lined baking tray. Dust the surface of the shaped doughnuts with some flour to prevent any chance of dough sticking to the cling film. Then cover the tray with a cling film.
- Proof for the soft doughnuts. Let the shaped doughnuts sit and rise in a warm environment for 35-40 minutes or until they are light and puffy.
- After 40 minutes, they have puffed up and they are ready for frying.
- Pour enough vegetable oil into your pot or deep fryer to ensure that the doughnuts can float while frying. Heat the oil to a consistent temperature of 350°F. Use a candy thermometer to monitor the temperature, as maintaining a steady heat is crucial for even frying.
- Carefully place a few doughnuts into the hot oil, ensuring you don’t overcrowd the pot. Crowding can cause the temperature to drop and result in uneven frying.
- Fry the doughnuts for about 1.5 minutes on each side or until they turn a beautiful golden-brown color. Use a slotted spoon to gently flip them. Keep an eye on the temperature to maintain consistency.
- Once they’re done, use the slotted spoon to lift the doughnuts out of the oil and onto a tray lined with paper towels. This will help absorb any excess oil and keep them from being greasy.
- Once the doughnuts are cool to touch, you can coat the soft homemade doughnuts with superfine sugar or powdered sugar.
- Or you can dip them in a glaze made of powdered sugar, milk, and vanilla extract. Enjoy!
Frequently Asked Questions
Can I make these doughs without a stand mixer?
Yes. Both recipes can be mixed and kneaded completely by hand.
Can pizza dough rise longer than 30 minutes?
Yes. A longer rise can improve the flavor and texture. You can also refrigerate the dough overnight for a slow rise.
Why are my doughnuts dense?
Dense doughnuts may be caused by adding too much flour, insufficient kneading, expired yeast, or not allowing enough proofing time.
Why are my doughnuts greasy?
The frying oil may have been too cool. Keep it close to 350°F throughout frying.
Can I bake the doughnuts instead of frying them?
Yes, although the texture will be more similar to a soft bread roll than a traditional fried doughnut. Bake them at 375°F until lightly golden.
What flour is best for pizza dough?
All-purpose flour creates a reliable crust, while bread flour provides a slightly chewier texture.
Recipe Summary
Homemade Pizza Dough
Prep Time: 15 minutes
Rise Time: 30 minutes
Bake Time: 10–12 minutes
Total Time: Approximately 1 hour
Yield: One 12-inch pizza
Homemade Fluffy Doughnuts
Prep Time: 30 minutes
Rest and Proofing Time: Approximately 1 hour 10 minutes
Frying Time: Approximately 15 minutes
Total Time: Approximately 2 hours
Yield: 12 doughnuts
Homemade pizza and fluffy doughnuts may be completely different dishes, but both depend on a soft, well-kneaded yeast dough. With the right ingredients, proper resting time, and a few simple techniques, you can create a golden homemade pizza crust and light bakery-style doughnuts in your own kitchen. These versatile recipes are perfect for family dinners, weekend baking, celebrations, and homemade treats everyone will enjoy.
