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.
Sara
Really good!!
Sugar Spun Run
I am so happy that you enjoyed it, Sara! Thanks for trying my recipe. 🙂
Angela Woolems
Going to make this recipe today. If I want to make the dough now can I and after it doubled in size and knead it for a bit can I put in fridge? Also can I double the recipe or just make 2 separate batches? How many slices do you get out of 1 pizza? Thank you so much.
Sugar Spun Run
Hi, Angela! Yes, you can. You want to be sure to allow the dough to rise completely before storing it in the refrigerator. You can choose to make it in separate bowls or in the same bowl. If you make it the same bowl, it may just take a little longer to rise. One batch will make (1) 10″-12″ pizza. As far as slices… how many slices you get out of it will depend on how many you cut it too. I hope that you enjoy it! 🙂
Nikki
Can the sugar be replaced with honey? Have you ever tried that substitution?
Sugar Spun Run
I have never tried that as a substitution so I am not sure how it will do, Nikki! If you try it, I’d love to know how it turns out.
Enrique C.
I’ve used honey in pizza dough before and it works amazing. Lower glycemic index than sugar and add flavor. I use 2 tablespoons whenever I make a 4 cups of flour.
Sugar Spun Run
Thanks for sharing, Enrique! 🙂
Nada Saleh
Hi, try making the pizza dough it came out amazing my kids were very happy specially my 14 old very fussy he had with out any complain and asked to make it again. Thank you dear for the easy and wonderful receipy.
Sugar Spun Run
I am so glad that everyone enjoyed it, Nada, including your teenager! 😉 Thank you for trying my recipe!
Jennifer Anderson
If I wanted to make this in a cast iron pan, would the recipe be similar?
Sugar Spun Run
Hi, Jennifer! I have not made it that way myself, however, others have with success. I hope that you will too! 🙂
Azka
Such a quick and easy pizza dough! I added a little dried oregano to ours as well and just love the flavor. Thank you so much for the recipe 🙂
Sugar Spun Run
I am so glad that you enjoyed it, Azka! Thank you for trying my recipe and for commenting. 🙂
SC
Yummy and easy pizza dough to make. I have made it with all purpose flour and bread flour, both are good but the bread flour is better! I have frozen some and used some fresh and they all turned out perfect every time.
Sugar Spun Run
Thank you so much, SC. I am so glad that you have enjoyed this recipe. Thanks for commenting. 🙂
Katie
Hi. If I wanted to make 2 pizzas would it be easier to double the batch or make two separate batches of dough?
Sugar Spun Run
Either method will work. If you double the recipe using the same bowl it may need additional time to rise & double in size. I hope that you enjoy your pizza, Katie! 🙂
Ashley
Can you use active dry yeast instead of instant? And if so what would the conversion be?
Sugar Spun Run
Hi, Ashley Yes, you can! 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! 🙂
Renee
Can I use active dry yeast instead of instant yeast? If so, any changes to the process?
Thanks so much for sharing ..RC
Sugar Spun Run
Hi, Renee! Yes, you can! 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! 🙂
Anahi
Hands down the best recipe, the pizza came out perfectly and the flavor of the crust… omg! My kids love it.
Thank you so much for sharing your delicious pizza dough recipe.
Sugar Spun Run
Hooray! I am so happy to hear how much your family enjoyed it, Anahi! Thank you for commenting. 🙂
Trishana
I used this recipe for making garlic knots/ bread…it came out perfect. Light and fluffy. Thank you so much for sharing!
Sugar Spun Run
I am so glad that you enjoyed it, Trishana! Garlic knots are a favorite of mine too! Thank you for commenting. 🙂
Marie
I used it to make garlic bread sticks. My daughter was super impressed, which is no easy feat. Lol.
This is my go to crust. Thank you.
Sugar Spun Run
I am so glad that she loved them and this recipe has become a go-to of yours. Thank you, Marie! 🙂
Shannon
Can you make this a few days ahead of time? Or should you typically use it the same day after it rises?
Sugar Spun Run
Hi, Shannon! Yes, you can make this dough in advance. You will make it, allow it to rise completely, then store it in an airtight container and place it in the refrigerator. It will last for up to 3 days in the refrigerator or one month in the freezer 🙂
Kelsey
Can’t wait to try this! Can I make the dough a few hours ahead of time? As in, while my kiddos nap? 🙂 Should I keep it out on the counter until it’s time to roll out?
Sugar Spun Run
Yes, that will be fine, Kelsey. Once the dough has doubled in size, I would wrap it and stick it in the refrigerator until you are ready to use it. I hope that your family has a wonderful pizza night and enjoys it! 🙂
MMG
Absolutely fabulous recipe and instructions! The result was beyond my wildest imagination. Thanks so much!
Sugar Spun Run
I am so glad that you found the directions easy to follow and that your pizza turned out amazing! Thank you for commenting. 🙂