The Best Pizza Dough Recipe
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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 1/4 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)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
We love this! I accidentally bought active yeast. Is that ok to substitute if I change some stuff???
Hi, Jamie! Yes, active dry yeast will work fine but it will need to be proofed first. 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! 🙂
If using the dry active yeast and prodded it do u still use the same amount of liquid in original recipe ?
Yes, you will. 🙂
What I need to do after I take the dough out from the refrigerator or freezer? The dough is very easy to make but I didn’t tease it yet. I let the dough rise completely, deflate it on the parchement paper then wrap it and store it in an airtight container and place it in the refrigerator. I’m not so sure if wrapped the dough with parchment would hurt the dough or not. I’m very excited because this is the first time I make the pizza dough and can’t wait til tomorrow to put the pizza topping and try it. Will keep your posted. Thanks for the receipt.
Hi, SCJ! You can make this dough in advance. You make it, allow it to rise, deflate it, then store it in an airtight container or bowl well wrapped. I don’t usually wrap mine with parchment paper so I would leave that out. If you store it in the fridge you can then take it out and roll the dough out right away. If you freeze the dough, you will need to thaw it in the refrigerator for a day before using it. I hope that you enjoy your pizza night. 🙂
Thank you for sharing! I’ve never made my own pizza dough, so yours was my first recipe to try, and I’m so glad! Easy, fast, and DELICIOUS! Thank you! I would post a pic of this masterpiece if I could! 😁
I am so glad that you enjoyed it, Angela! If you wish to share a picture you can do so by joining my Facebook Bakers Club or by sharing a photo on Instagram, tagging me @sugarspun_sam 🙂
Didn’t want to make one big pizza. How many individual sized pizzas will this recipe make?
Hi, April! This recipe yields (1) 10″-12″ pizza. You can divide and stretch the dough as you see fit. You will be able to get two 6″ ish pizzas or larger depending on how thin you like your crust. 🙂
Amazing, easy, and fast Recipe! Reminds me of my late grandfathers recipe that was lost.
I am so glad that this recipe brought back such sweet memories of your grandfather, Cody. Thank you for trying my recipe and for commenting. 🙂
Best and easiest dough ever! Thanks for sharing!
I am so glad that you enjoyed it, Charmaine! Thank you for trying my recipe. 🙂
Does this make a thick crust or a thin crust pizza? And if I double the recipe do I double the yeast as well?
Hi, Dipika! The thickness of the crust is up to you. This recipe makes (1) 10″-12″ hand-tossed pizza. If you wish to have thinner crust then you will stretch the dough more. As for doubling this recipe, this can be done so easily, by doubling ALL ingredients. I hope that you enjoy it! 🙂
Hi! Is this recipe safe to freeze?
Hi, Lindsay! Yes, the dough can be frozen. To freeze it, you will make the dough, allow it to rise completely, then store it in an airtight container and place it in the freezer. It will last for up to one month. 🙂
Can i make the dough the night before? What are the storage instructions for making it the night before. Thank you!!
Hi, Row! Yes, the dough can be made in advance. You will make the dough, allow it to rise completely, deflate it, then store it in an airtight container and place it in the refrigerator. It will last for up to 3 days. 🙂
Hi,
The best recipe so far…. I really loved it and will try to make this again. The pizza turned out soooo good. I am going to try all your eggless recipes.
Thank you so much.
I am so glad that you enjoyed it. 🙂
The beat pizza dough. Fast easy and super delicious.
Thank you so much, Allyson! I am so glad that you enjoyed it! 🙂
It should say the BEST Pizza dough. My kids love it!
Thanks again
I am so glad! 🙂
I can’t believe how easy and delicious this recipe is! I used active dry yeast in 1/4 cup warm water + 1 tsp sugar before putting it in the flour mixture – and it turned out perfectly. This will be my go to recipe for sure. High praise from everyone around the dinner table. Thank you!
I am so glad that everyone enjoyed it, Cathy! Thank you so much for trying my recipe. I am happy that you now have a new go-to recipe! 🙂
Hey,
Thanks for the simple yet great recipe. The crust turned out airy and light. I used active dry yeast with the instructions in one of the comments. It worked like a charm! However, I had a couple of questions for you –
1. The crust did not brown the way I wanted to. I did pre-bake the base along with sauce for 5 mins before popping it in for another 15 mins. I wanted a nice brownish crust. I used the bottom rack & let my baking tray in the oven while pre-heating it for 45 mins at 215 deg-cel. Do you know what I can do differently?
2. Can I swap all purpose flour with whole wheat flour?
I am so glad that you enjoyed it, Prady!
To answer your questions:
1. If you are looking for a crispier browner crust you will want to use bread flour instead of all-purpose flour. Try that and see if it helps achieve the results you are looking for. Pre-bake 5-10 minutes as well will help.
2. Others have used whole wheat flour with success, however, the crust texture will be on the drier side.
I hope that helps. 🙂
Excellent recipe- used for taco pizza. Was perfect!
Taco Pizza! That sounds amazing! I am so glad that you enjoyed the recipe, T. 🙂
I plan to use the dough about 5 hours after I made it. Should I keep it in a ball until then or should I roll it out and save it that way? Do I keep it out or refrigerate it? Thank you!
Hi Anna! I would let it rise, deflate it and then store it in the refrigerator covered tightly so it doesn’t dry out. 🙂
Hi, I’m planning to make this recipe for tonight but wanted to double or triple the amount. Do you think it’ll be ok to do it all in one batch or will it be too hard to manage?
Thanks!
Doubling shouldn’t be a problem, tripling might be more of an arm workout but is doable 🙂
Pizza turned out great, crust was delicious and crunchy! I ended up tripling the recipe which made way too much for one night so we froze the rest. Thank you!
You are welcome, Jane! I am happy that you enjoyed it! 🙂
Hi I am wondering how long you can refrigerate the fresh dough ? Thank you !
Hi Lisa! I have had others report keeping it for up to a week in the refrigerator. 🙂
So I’ve doubled it twice (once with three 4 y/o’s helping so I thought that was the reason for the issue I ran into.) I just doubled it again and it’s rising as we speak, but I find that I have to add a lot more water in order to get all the flour in. Anyone else have this issue? I wanted to add the extra water otherwise the dough would be too dry or I wouldn’t be able to add nearly as much flour as the recipe calls for. I am using all bread flour. Otherwise love this recipe and is great!