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.
Apoorva
Hey I have to make 4 pizzas because our friends are coming over, can I just quadruple the recipe?
Sam
That will work fine. Make sure to not burn up your stand mixer if you are using one. 🙂
Apoorva
Thanks a lot. I have tried the original recipe, it’s amazing.
Saadia R
I made pizza dough for the very first time using this recipe, and it was perfect! Instead of one 12″ pizza, I made two smaller ones – one with regular mozzarella cheese for my husband, and one with dairy free cheese for myself and daughter (and baked this one in a cast iron skillet too!). Baking in cast iron pan took slightly longer (maybe extra 5 mins?). It was absolutely delicious, and so much better than the dairy free MOD pizza I usually get. Pizza craving satisfied!
Sam
I am so glad you enjoyed it so much, Saadia! 🙂
Michael
Do i just double the ingredients for more dough?
Sam
Hi Michael! That will work just fine, but make sure to double all of the ingredients. 🙂
Nasra
Made this today using active dry yeast. Turned out perfectly. I ended up making it in the air fryer instead of the oven. I couldn’t find the lighter. It came out beautifully crispy.
Sam
I am so glad you enjoyed it so much, Nasra! 🙂
Simona
I wasn’t as thrilled with the first batch, as it was pretty dry and doughy, but second time around, I actually mixed yeast with water, salt and sugar, let it sit in a warm stove for 10 minutes and added it to the dough. It rose way better and the crust was flakier than using just dry yeast.
Love this supper simple recipe as I have to roll fast to make lunches for my daughter.
Also, mixing mozzarella with gruyere makes it a little extra flavorful.
Great over all!
Sam
I’m so glad you enjoyed it so much, Simona! 🙂
Christine Wheeler
I used to make my pizza crusts and stopped when I moved away from my ex. I found yours last night and decided to go for it, since my roommate and I love to have pizza dough in the apartment….wonderful recipe and so easy…thank you
Sam
I am so glad you enjoyed it so much, Christine! 🙂
Emily Nordberg
Hey! I’ve tried to make your crust a few times but it always seems to come out dry and fall apart in the bowl? I’ve followed your recipe to the letter, even tried to tweak it and add less flour. Do you have any suggestions?
Sam
Hi Emily! That is so weird! My best advice is to add your flour more gradually until it reaches the proper consistency.
Simona
I actually had the same problem and second time I added vegetable oil instead and 3 tablespoons instead of 2 of olive oil.
Honestly, made a huge difference.
Winter Lee
Love this recipe! Tried it multiple times and the dough comes out wonderful each time!
Sam
I am so glad you enjoyed it so much! 🙂
Sherry
Tried another recipe that was time consuming and required a 24 hr wait. It didn’t rise so in desperation I googled and found your recipe. Whipped it up in no time. Rose beautifully and tasted great! My search for the perfect pizza dough is over.
Sugar Spun Run
I am so glad that you enjoyed it and am happy that it turned out perfectly for you, Sherry! Thank you for choosing my recipe as your new go-to! 🙂
Sue Reighard
I made this recipe for dinner tonight. It was fantastic!!! The only thing I changed was that I used 00 flour–just because I had some. Next time I might try splitting the dough in half to make two thinner crusts. Definitely looking forward to making it again!
Sugar Spun Run
That is wonderful news, Sue! I am so happy that you enjoyed the recipe. 🙂
Jeff
Just made this today, it was very good! I had to add quite a bit more flour though, after it was done raising. It was still sort of sticky, although it was pulling away from the bowl when I got done mixing it. Still, it was quite tasty! Used a homemade pizza sauce recipe with tomatoes from the garden of a friend!
Sugar Spun Run
I am so glad that you enjoyed it, Jeff! Thanks for your feedback. 🙂
Lesa
I made this pizza dough tonight. Absolutely fantastic crust . Exactly what we have been looking for .
Thank you for sharing
Lesa
Sugar Spun Run
Hooray! I am so glad that it was such a hit, Lesa! Thank you for trying my recipe! I hope that it becomes a staple in your home. 🙂
Patty
Love this recipe! It is No fail. Can I pre make complete pizzas without baking and freeze? If so what are your suggestions for cooking out of the freezer?
Sugar Spun Run
Hi, Patty! I am so happy that you enjoyed the recipe. The dough can be frozen, thawed, then prepared with toppings. I have not yet made a full pizza, frozen it, and then baked it. If you try it, I would love to know how it turns out. 🙂
Ashley
My packet of instant yeast says to use water that is between 120-130 degrees. Would you still recommend 105-115 degrees?? Thank you!
Sugar Spun Run
I have had the best luck with using water between 105-115. You should be ok using water between 115-120. Keep me posted on how it turns out. 🙂
Sara
Some pizza dough recipes require the dough to sit for 24 hours. Is there a reason your recipe only takes 30 min? Just curious!
Sugar Spun Run
Hi, Sara! My recipe uses Instant Yeast therefore it only requires 30 minutes to double in size. 🙂