This is the easiest, best pizza dough recipe. With just 6 ingredients and no fancy flours required (I’ve included instructions for using all-purpose or bread flour), this pizza crust requires just one bowl (no stand mixer, though you can use one if you’d like), about 3 seconds of kneading, and just 30 minutes to rise.
If you’re uncomfortable working with yeast or making your own pizza dough at home, I’ll walk you through every step of the process in my video just below the recipe. You’ve got this!
It’s a little silly how excited I am to share this recipe with you today. It’s pizza dough, not exactly glamorous or sexy and it was honestly pretty boring to photograph (how do you make a ball of dough look fun and appealing in pictures, please tell me!).
But as someone who has struggled with baking even the most simple recipes with yeast, perfecting this pizza dough was definitely a triumph for me and I’m really happy to announce that there’s nothing to be afraid of! Yeast baking isn’t all that scary or hard, and you too can make your own super simple pizza crust at home in a matter of minutes, no fancy ingredients required.
I kept this pizza dough recipe as simple and approachable as possible. It’s made with all-purpose flour (and notes on how to substitute that flour, in case you want to get fancy 😉), no stand mixer needed, and only the most minimal amount of kneading required.
Below I’ve tried to ask some of the most frequently asked questions about making your own pizza dough. Let’s get to it.
What is the best flour for making homemade pizza dough?
Many pizza-making-pros will likely argue that bread flour is best for making homemade pizza. However, I rarely keep any flours in my pantry that are more exotic than all-purpose flour, so when I was working on this recipe I first and foremost made sure that it worked perfectly with regular old all-purpose flour.
I did make a point to test this recipe (repeatedly, we ate a lot of pizza last week) with bread flour and it works very well when made that way, too. I find that the biggest difference is that using bread flour gives my pizza dough a crispier crust, while the all purpose flour yields a softer one.
Can I flavor my Pizza Dough?
Pizza dough on its own is obviously important as a base for your favorite pizza, but it’s also kind of… bland. Shockingly, something made primarily of flour and water isn’t super exciting to the taste buds, and most of the flavor will come from whatever toppings you add.
I do usually try to spice up my crust just a bit, though, by adding a dash of garlic powder (usually around a ¼ teaspoon) and sometimes dried basil leaves (dried oregano could also work for you but I absolutely loathe oregano) into the dough before you add your oil and water.
How do you stretch out pizza dough?
You can use a rolling pin or you can use your hands. If you’re especially skilled, you can toss it up in the air and spin your dough like an Italian pizza artist, but I definitely lack the ability to tell you how to do that one.
I prefer to use a rolling pin and roll the dough out into a circle (or more like an amoeba-shape, since I can’t roll a perfect circle to save my life). Alternatively you can use your hands to flatten and stretch the dough until it reaches the desired width.
Then use your hands to pinch the edges to make a crust or fold over the edges (I always fold mine over because it gives me a thicker crust, which I love), brush the entire surface of the pizza generously with olive oil, and then use a fork to poke holes over the center of the dough to prevent any bubbles from forming while it bakes.
How do you make Homemade Pizza?
You can use this pizza dough recipe to make your own homemade pizza using any toppings you’d like (I love making Margherita pizza and have even made a BBQ chicken version using my BBQ pulled chicken).
I included instructions in the recipe, but once you’ve prepared your pizza dough, just add your favorite toppings and bake in a 425F oven for about 15 minutes (you may need longer if you add a lot of toppings). Do make sure you let your oven preheat properly and use an oven thermometer as possible, my oven takes a while to reach that temperature and usually “tells” me it’s ready when it’s not even close.
OK, are you guys sick of hearing about my beloved pizza dough recipe yet? In case you just can’t get enough, I also made a video just below that you can watch so you can see exactly how your dough should look in every step.
How to Make Homemade Pizza Dough
If you enjoy watching these videos, please subscribe to my YouTube Channel to be notified every time I publish a video!
The Best Pizza Dough Recipe
Ingredients
- 2-2 ⅓ cups all-purpose flour OR bread flour¹ divided (250-295g)
- 1 packet instant yeast² (2 ¼ teaspoon)
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ⅛-¼ teaspoon garlic powder and/or dried basil leaves optional
- 2 Tablespoons olive oil + additional
- ¾ cup warm water³ (175ml)
Recommended Equipment
Instructions
- Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
- Add olive oil and warm water and use a wooden spoon to stir well very well.
- Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
- Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
- Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
- Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
- Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
- Use either your hands or a rolling pin to work the dough into 12" circle.
- Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
- Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
- Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
- Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.
Notes
Making in Advance:
To make in advance, let the dough rise covered at room temperature as indicated in the recipe, then deflate it, wrap it tightly so it doesn't dry out, and store in the refrigerator for up to several days or it will freeze for up to a month. Top your pizza off with my favorite, easy, homemade pizza sauce!Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Ruby
I’d like to make this recipe tonight but all I have is active yeast instead of instant yeast? Would you tell me how I can modify the recipe using active yeast? Thank you!!
Sugar Spun Run
Hi, Ruby! Another user who used active dry yeast (same amount listed on the recipe) proofed the yeast in 1/4 cup warm water + 1 tsp sugar before putting it in the flour mixture. Then added the rest of the wet ingredients and flour. After about 45 mins it should double in size! I hope that helps! 🙂
Liz
Hi Sam!
I have made this dough 3-4x already because it’s THAT GOOD. I’ve done a traditional cheese pizza and a white spinach. Quick question for you–I am running low on my instant yeast and, given the current circumstances, can’t find it anywhere. I have a literal pound of active dry yeast though. What are your thoughts on substituting the yeasts?
Sugar Spun Run
I am so glad that you have enjoyed this recipe, Liz! Yeast is running low everyone I am afraid. I am happy that you have a supply of active dry yeast on hand though. Another user who used active dry yeast (same amount listed on the recipe) proofed the yeast in 1/4 cup warm water + 1 tsp sugar before putting it in the flour mixture. Then added the rest of the wet ingredients and flour. After about 45 mins it should double in size! I hope that helps! 🙂
Michael Jay
I enjoyed your recipe. however, i think step five is a little misleading. i picked up the dough as if i was making a meatball. this created a disaster for me. i recovered. then, i watched the video, which i should’ve done first, and you merely transferred the dough from bowl to bowl then made the ball. anyway, enjoyed the finished product. thank you
Sugar Spun Run
Thank you for trying my recipe, Michael. I am glad that you enjoyed it and were able to get the dough worked out. Thank you for commenting, I appreciate your feedback. 🙂
Marranda Anderson
We’ve used this recipe before, and loved it! We’re doing it again tonight, but are trying something different- stromboli (sp?) My question is, are we able to freeze or refrigerate this dough, to use at a later time? Or does the dough not survive the fridge/freezer?
Sugar Spun Run
I am so glad that you have enjoyed it. Yes, you can make this dough in advance. You will make the dough, allow it to rise completely, then store it in an airtight container and place it in the refrigerator or freezer. It will last for up to 3 days in the refrigerator or one month stored in the freezer. 🙂
Laura
I’m curious how I could modify this recipe for a larger pizza? My pan is 14″. Have you ever 1.5’d it? THANKS!
Sugar Spun Run
Hi, Laura! This recipe yields (1) 10″-12″ pizza. If you like a thinner crust (1) batch can be stretched to fit a 14″ pan. If you prefer a thicker crust I would double the recipe. I hope that you enjoy the pizza! 🙂
Asher B
Made this with my dad first homemade pizza EXTRAORDINARY recipe could not have done better recipe!
Sugar Spun Run
I am so glad that you enjoyed it, Asher, and I hope that you and your dad had fun making it too! Thanks for commenting. 🙂
Samantha
Hi, I am planning to make this crust tonight and was wondering how much I will need to make to fill my jelly roll pan that is 12″x17″ with a thicker crust? Also do you ever bake just the crust for a few mins before putting the toppings on?
Sugar Spun Run
Hi, Samantha! If you wish to have a thicker crust and would like to fit a jelly roll pan, I would double the recipe. I have not pre-baked mini pizza crusts before, but that should work just fine. I hope that you enjoy your pizza night! 🙂
Becky
My first time making pizza dough and wow! This recipe is the best I have EVER tried. 👌 Soo easy and quick.
I did double amounts so we’ll be enjoying the dough again tonight 😁
Sugar Spun Run
I am so glad that you loved it, Becky! I hope that you have an awesome pizza night tonight too! Thanks for trying my recipe. 🙂
Gwen
Ive made a pizza after a long time and the one I made turned out delicious but my base seemed dense. I think it’s my fault cz I did use extra flour and then olive oil cz I found it sticky and then my dough seemed too oily. I will try again, any tips to keep in mind?
Sugar Spun Run
Thank you for trying my recipe, Gwen! If your dough seemed dense, it is possible that too much flour was added. Over measuring your flour is the most common mistake in baking so I have created a guide on how to measure flour properly that can be used as a reference for next time. I hope that this helps. 🙂
Joyce G
My husband likes a thin crust. I usually use store bought dough, but will try this one tonight. ignorer to get the thin crust I stretch the dough to fit a jelly roll pan. do you think this recipe will make enough to fit the pan?
Sugar Spun Run
Hi, Joyce! I think that is should work fine to stretch and fit into a 12 x 17 jelly roll pan. I hope that you enjoy the pizza! 🙂
S. Green
Hello!
I LOVE this recipe! This was my first time ever making homemade pizza, and it was easy and fun! Wonderful texture and taste!
Question: how can I make the dough ahead of time?
Also could you make the pizza and then freeze it before cooking it?
Thank you 🌟
Sugar Spun Run
I am so glad that you loved the recipe! To answer your question, the dough can be made in advance. You will make the dough, allow it to rise completely, then store it in an airtight container and place it in the refrigerator until you are ready to bake it. It will last for up to 3 days. You can also freeze the dough using this same method. It can be frozen up to one month. I have not tried making my entire pizza then freezing it, so I am not sure how that will do. I hope this helps. Thanks for trying my recipe. 🙂
Sunshine
Its my first time to make pizza dough and your is the best and the easiest! Everyone who asked me for the pizza dough i use i recommend your site! Best recipe ever!!
Sugar Spun Run
Thank you so much, Sunshine! I am so glad that you enjoyed the pizza and I hope those who you have shared the recipe with will too. Thanks for trying my recipe and for commenting. 🙂
Manasi
Hi Sam!!
I must say it’s an absolutely fantastic recipe! Super easy and what a time saver!!!
Loved it!! This one is definitely my ‘Go to’ recipe!! 💖💖
Sugar Spun Run
I am so glad that you loved this recipe, Manasi, and now have a new go-to! Thank you for trying it and for commenting. 🙂
Carey H
I used this recipe to make pepperoni rolls for dinner tonight and the family loved them! Even my husband who says he doesn’t like pepperoni rolls. Thanks for an easy and delicious recipe!
Sugar Spun Run
What a perfect use for the pizza dough, Carey! I am so glad that everyone enjoyed them, including your husband. 😉 Thanks for commenting. 🙂
Kathy S.
This is an AWESOME pizza dough recipe. My husband likes a crispier crust, so I bake it for 5 minutes prior to putting on sauce and ingredients. My family loves it!
Sugar Spun Run
I am so glad that this recipe has become a family favorite of yours, Kathy! Thank you for trying my recipe and for commenting. 🙂