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)
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.
Betty Burton
Simple and the video is good guidance as well. I do find that if I double the batch I am better making 3 pizza’s not 2.
Sam
I am so glad you enjoyed it so much, Betty! 🙂
Mick
First time making pizza dough using fresh yeast with bread flour & it was edible lol.
I followed the recipe to a T which was very easy and it worked great. My one issue was I didn’t want to burn it seeing the crust getting golden brown so removed and probably could have done with 2 minutes longer baking.
I had a couple of doughy spots with the finished article, Otherwise it was fab and actually very nice to eat. Will def use this recipe again thanks.
Sugar Spun Run
Thank you for your feedback, Mick! I am glad that you enjoyed it! 🙂
Barbara Ketchum
I was looking for new pizza crust recipe and I found it! The best tasting crust I have made. Cant wait to try your other recipes. BK
Sugar Spun Run
I am so glad that you enjoyed it, Barbara! Thanks for trying my recipe. 🙂
Julia
Would it be possible to make this dough and do stuffed crust? If so, how would you suggest I do that?
Sam
Hi Julia! I make stuffed crust all the time! Typically I take the pull apart string cheese and just layer it around the edge right before I fold the edge over. 🙂
Julia
Ok thank you! I made this pizza dough for the first time about a month ago and I’ve made it more times than I can count since then. It was a super success and tastes amazing! Thank you!
Alessandra
this pizza recipe is great! I will use this every time I make pizza.
Sam
I’m so happy to hear this, Alessandra! Thank you so much for commenting, I appreciate it 🙂
Tonya Whang
Followed the recipe exactly. Great recipe, easy and forgiving even after I took a long time manhandling the stretching part. It rose higher than I expected in the oven and was delicious, crispy and chewy. Thank you!! This is a keeper recipe!
Sam
I’m so glad you enjoyed! Thank you for commenting, Tonya!! 🙂
Margaret
I don’t have instant yeast package, but I have active dry yeast so how many tesponses should I use for 2 cups of the flour?
Sam
Hi Margaret! You would use the same amount (2 1/4 teaspoon). Enjoy!
Margaret
Since I use active dry yeast, do I need to activate it in the warm water first or can I mix the yeast with the flour then add the warm water with the oil just like the instant yeast package
Sam
Hi Margaret! I have had users reply that either method works here. 🙂
High Altitude Baker
Do you have any recipe adjustments for high altitude? We are at 7,400 ft. Thanks!
Sugar Spun Run
Hi, Neila! Unfortunately, I do have experience baking at high altitude so I can not provide you with any personal recommendations. I am hoping that someone else who has baked this recipe under those conditions will chime in. 🙂
Amy Stein
My go to and I recommend to family and friends. Super easy for beginning yeast bakers but good enough for bakers of all skill levels.
Sam
I’m so glad you enjoyed, Amy! Thank you so much for commenting, I appreciate it 🙂
Ben Wyant
Hi, I put my dough in a warm place to rise for 30 minutes and then because I wasn’t going to make the pizza for a few hours I put it in the fridge, wrapped but it keeps rising! Its almost breaking through the plastic wrap…any ideas as to why, or is this normal?
Sam
Hi Ben! Did you punch it down before refrigerating? That should help with this issue. 🙂
LL
This recipe looks really good! Would it work where after the dough is prepared, instead of rolling it out and making pizza could I store it in the fridge for a bit?
LL
Never mind, I just saw the answer in the description 🙂
Thank you so much and I will definitely be making this!
Denise
I am the worst bread maker I know if it involves yeast. Yeast is not my friend. BUT… This pizza dough recipe is easy enough and delicious enough, even I can’t mess it up! 🙂 Thank you for sharing it!
Also, why is the center still doughy or raw after baking the pizza? Last night I precooked the crust by itself for about 8 min before adding the toppings. It was thoroughly cooked but a bit tougher/chewier than last time.
Sam
Hi Denise! If you add a lot of toppings on the pizza the center won’t cook quite as well. If it isn’t loaded with toppings you probably just needed to bake it for a minute or two longer. I’m glad you enjoyed it though. 🙂
Daniella
Excellent and comes out perfectly. Also clear, simple. Thank you so much.
Sugar Spun Run
I am so glad that it turned it perfectly for you and that you enjoyed it, Daniella! Thanks for commenting. 🙂
zara
This is an AMAZING recipe! It was quick and tasted great! I just wish that there was a recipe that shows you how to make infinite pizza!
Sugar Spun Run
Thanks for the feedback, Zara! I am glad that you enjoyed it. 🙂
Stephanie
This is a wonderful recipe. I did add the garlic and basil (1tsp each) and it turned out beautifully. Thank-you for the straightforward instructions and the video; I have quite easily messed up many a’recipes!
Sugar Spun Run
I am so glad that you enjoyed the recipe, Stephanie! Thanks for commenting. 🙂