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.
Chance a Dunn
Is it possible to double this recipe? Thank you.
Sam
Sure thing! 🙂
Cam
I used the dough to make pizza rolls for my kids. Similar in make to cinnamon rolls as you make a long roll and cut them up into 1.5 -2 inch wide rolls and place them alone on baking sheet not a dish. Just add mini pepperoni or whatver meats sliced up small and use extra sauce. Works like a charm. Time in oven is approx the same just check on it
Clarice
Hi! This is the best and easiest pizza recipe I’ve ever learned. It’s our go-to and we love adding new toppings to it (curry being our favorite atm) Quick question, about a week ago I froze the dough for the first time. I took it out of the freezer to thaw out in the fridge the night before. It tasted a bit sour after baking. Is that normal? Thank you!
Sam
Hi Clarice! That’s really odd. I’ve never heard of that happening. Is it possible that your freezer had something smelly in it that the pizza dough absorbed?
Leanna
I just made this using regular yeast and 1/2 cup of whole wheat flour in place of 1/2 cup of the white flour. It worked out perfectly. I just activated the yeast in the warm water and sugar for 10 minutes before adding the rest of the ingredients.
Thanks for the recipe!
Sam
You’re very welcome! Thank you for letting me know how it worked for you, Leanna!
Katie
Overall, the recipe was ok… However, there was not enough water so the dough turned out kind of dry and hard. If I use this recipe again, I would combine the water yeast and sugar in a separate bowl in advance and then combine the wet and dry ingredients.
I did like the garlic powder though, as I wouldn’t have thought of it normally.
Sam
I’m so sorry you had issues Katie! When working with yeast you should always add flour incrementally until you reach the proper consistency. It’s not going to be a specific amount. I hope it goes better next time. 🙂
Maithri Nachappa
Hi.
Planning to make this ,but if I plan to make it ahead and keep it in the refrigerator should I alow it to rise again, and for how long?
Sam
Hi Maithri! If the dough has already risen, you won’t need to let it rise again after it has been refrigerated. 🙂
Isabella
Made this in advanced yesterday and I’m planning on baking it today for dinner. Should I rise the dough again? Or do I let it come to room temperature?
Sam
Hi Isabella! There’s no need to let it rise again. You can just roll it out and bake it. 🙂
Damaris
We just had family dinner and we all made our own personal pizzas. First time ever. The dough turned out amazing. Very much appreciated. Will definitely be making this more often.
Sam
I’m so glad to hear this, Damaris! Thank you so much for trying my recipe 🙂
JustTheRecipe
I honestly hate skimming past a whole book just to get to the recipe.
Sam
I’d recommend buying a cookbook then since these free recipes are too much work for you. Next time hit that big ol’ JUMP TO RECIPE button I put up there for people just like you whose time is too valuable to spend scrolling (but not so valuable that they don’t have the time to complain).
angie
ugh , people like this , if you aren’t bothered to scroll down , how are you bothered to write this annoying comment ???
Janine
Right at the top of the recipe there is a button that says JUMP TO RECIPE. Just hit that. Don’t be rude to the creator of this amazing recipe who is sharing with us. By the way it was Delish!
Chris
This is a great recipe. I use melted butter instead of olive oil in the dough and I use half bread flour and half whole wheat flour. If I’m feeling a little nutty, I put some hidden valley ranch seasoning in the dough as well.
Taz
Just tried this yesterday! And the dough turned out really well! I used all purpose flour and it turned out really soft and delicious. Super easy to make and your directions were perfect! Thank you so much!
Sam
I am so glad you enjoyed it so much, Taz! 🙂
Padala Praneetha
Loved how the base turned out!! Amazing!!
Sam
I’m so glad you enjoyed, Padala! <3
Redneck John
It was perfect loved it so much that I will be making it again this week.
Cooking it at 550 ‘ until the crust was golden brown was the ticket. I tend to like really Crisp crunchy crust but chewy in the center and raising the tempature acheaved that. Definitely a keeper recipe. Wish I could post pictures because my pizza’s were restaurant quality.
I just ordered a pizza stone that works with my BBQ , and having a natural gas grill I can acheave 900 + degree temps to get that smoky wood over type flavor. Definitely will give that a go aswell.
Sam
That sounds so awesome! Unfortunately there isn’t any way to put pictures here on the website but if you have an instagram you can tag me @sugarspun_sam or join my facebook group to post pictures. 🙂
Hermella
Hey Sam
Can I use stand mixer for this recipe.
Thanks.
Sam
Sure thing! 🙂
Nancye
I have made pizza dough in the past, but this is by far the best. Made it last night and my husband wants another one tonight!
Sam
I’m so glad everyone enjoyed it so much! 🙂
Lisa
Can you pre-bake this crust ahead of time, then add toppings and rebake?
Sam
Hi Lisa! That will work just fine. 🙂
Maribeth Khan
Made this twice in two days since we just got a pizza oven. So easy and delicious. I used my kitchen aid mixer with dough arm. I forgot the garlic powder but will try that next time.
Sam
I am so glad you enjoyed it so much, Maribeth! 🙂