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.
Emily
Thank you so much for sharing your recipe. I made this tonight and it turned out awesome! My first time making homemade pizza dough. I like your suggestion of adding the garlic powder to the dough. It gave the dough a great flavour as sometimes I find some pizza doughs can have a strong yeast flavour.
Sugar Spun Run
I am so happy to hear that you enjoyed the pizza, Emily. The spices really do add so much flavor. Thank you for trying my recipe and for commenting. 🙂
Lara
So good! Second recipe in 2 days from you. Thanks so much! Easy and tasty. Even my picky husband liked it. Followed directions to the T, no changes.
Sugar Spun Run
I am so glad that you enjoyed it and your husband did too! Thank you for trying my recipes, Lara! I appreciate it! 🙂
Bailee
I tried this with white whole wheat flour, and it was perfect!!!!! I did not use nearly as much flour as required, though. I used 1/2 cup less or so when asked to add 1 cup at the end. Amazing!
Sam
I’m so glad you enjoyed the cake, Bailee! 😊😊
Linda Markham
Can I use dry yeast instead. Have no instant yesst
Sam
Hi Linda! Yes, it will just take longer to rise. 🙂
Nadine
Hi! Just wondering if you have a recipe for how you top it to make your Margherita pizza! Thanks!
Sam
Hi Nadine! I actually shared a Margherita pizza recipe over on my friend’s site, if you’d like to take a peek at that 🙂
Annie
Awesome recipe!!! First time making home made pizza and it was delicious!! Simple and easy enough for anyone!!
Sam
I am so glad you enjoyed it, Annie! 🙂
Haley Lynn Pence
So delicious…
Sam
Thank you so much, Haley! 🙂
Rhoda
I have active yeast, it instant yeast. What accommodation do I need to make?
Sam
Hi Rhoda! The rise time with active dry yeast will just be longer. 🙂
Len
Didn’t go well at all, followed ingredients 2 times still came out crappy too much flour went hard and dry, it rinsed to double but was hard when rolled out and texture was not good after cooking, dont know what went wrong
Sam
I’m so sorry you have been having issues Len! With most yeast recipes you will have to find the perfect texture when adding the flour. Sometimes you need less flour sometimes you need a little bit more. If your dough is really dry I would try using less flour. I hope this helps! 🙂
Leat
Trying this right now thank you so much was looking for a pizza dough that didnt take up all my time!!!
Sam
I hope you love it! 🙂
Leat Cohen
Amazing thank you
Leat Cohen
yes was great 😊
Natalie
I just made this dough which was so quick and easy! However, I’m planning on using it tomorrow around noon would there be any problems?
Sam
Hi Natalie! You should have any issues storing this in the refrigerator overnight. After it rises, I would punch it down then wrap it tightly and stick in the refrigerator. 🙂
Jen
I followed the recipe exactly but had to add water even though I used only 2 cups of flour( added by spoonful to my measuring cup as well). 3/4 cup and it was dry. Was perfect after adding very little water. Rising as I write. Can’t wait to taste as it smells good even before baking..lol I added garlic powder but the basil I omitted as I usually sprinkle spices on top before baking.
Sam
I hope you love it, Jen! 🙂
April
This was so quick and easy. I made the dough and then split it into 4 smaller doughs and my kids each made an individual pizza. They loved them. Thanks so much. Super easy!
Sam
So happy to hear this! Thank you so much for commenting, April!
Rachael
I am a complete novice in the kitchen – this came out great. Thanks so much!
Sam
I’m so happy to hear it! Thank you for commenting, Rachael!! 🙂
Vee
I managed to make 2 medium pizza by cutting dough into 2. Makes the pizza base thin if you like thin base. Did it for the 2nd time and def a good recipe
Sam
I am so glad you enjoyed it, Vee! 🙂