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.
Alice
This is good! Since I don’t have parchment paper, my pizza burned so what can I do do not let it burn?
Sam
Hi Alice! If you reduce the baking time that should help! If not, you can always try reducing the baking temperature.
Thomas DeVries
Hi Sam, I am diabetic and am interested if you have made this crust with whole wheat flour? Would any measurement need to be adjusted? I have made this recipe using all purpose flour and it is great, but I am always looking for ways to avoid large blood glucose spikes. Thank you.
Sam
Hi Thomas! I haven’t done a complete swap but I do sometimes substitute about half of the flour for whole wheat flour and it has worked great! Whole wheat flour is a bit “thirstier” than all-purpose flour so I often don’t need to use quite as much flour as I would otherwise.
Chris
I love this dough, have used it many many times now and everyone loves it! I just moved to CO, are there any recommendations for high elevation?
Sugar Spun Run
I am so happy to hear how much you have enjoyed it, Chris. 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.
Wendy
I couldn’t believe how easy this was. It’s a keeper!
Sugar Spun Run
Thank you, Wendy! I am glad that you enjoyed it. 🙂
Afsaneh
Really enjoyed it with my family
Tnk for your wonderful easy recipe
Sugar Spun Run
I am so glad that you enjoyed it, Afsaneh! 🙂
Mike
Not good. It’s the 2020 equivalent of pizza dough. Would not recommend.
Sugar Spun Run
I am really sorry to hear that, Mike! This recipe has over 1,000 5-star reviews so I am not sure what went wrong. Could it be possible that you over measured your flour or dough did not double? I am happy to help troubleshoot further.
Joe
Make this Pizza recipe every Friday night. I use bread flour and roll the dough very thin. I add chopped garlic, and Italian spice mix to the dough with a little rosemary, I use iron skillets with parchment paper. The Grandkids add what they like. Have done this with friends and they tell me it’s “Epic”. Nice and crusty.
Sugar Spun Run
I am so glad that they loved it, Joe! 🙂
Sara
Hi. I have made this several times and it is an absolute favorite!!!! I have been doubling it (but making it separate) with two bowls. If I want to double all at once, do I still use 2 envelopes of yeast?
Sugar Spun Run
I am so glad that you have enjoyed the recipe, Sara. If doubling the recipe, you will want to double all ingredients. With that being said, you will need two envelopes of yeast. 🙂
Stacy W
This is a huge winner for us …. everyone loves homemade pizza night now. I use all purpose flour and add garlic & basil to the dough. Every time it is perfect!!
Sugar Spun Run
I am so happy to hear that everyone loved it, Stacy! Thanks for trying my recipe! 🙂
Roxanne
This recipe was incredibly easy and turned out amazing.
Sugar Spun Run
That is wonderful, Roxanne! I am so glad that you enjoyed it. 🙂
Rose
I’ve made this recipe many times and love it! Do you know how much dough this recipe makes in pounds?
Sam
Hi Rose! I’m glad you enjoyed it. Unfortunately I don’t know the weight of the dough that this recipe makes. 🙂
Julie P.
I’ve made it but I should have punched it more! It’s a little too fluffy and thick but that’s just how my family likes thin crust but I don’t mind thick crust. It’s great and I’ve made it before.
Sam
I’m glad you enjoyed it overall, Julie! 🙂
tania
It was a tasty ans super easy dough! Thanks! I would add half the yeast next time. It was too fluffy for my liking, but that’s my personal taste. Otherwise, it’s now in my repertoire.
Sugar Spun Run
I am so glad that you enjoyed it, Tania. For a crispier crust, you can also try using bread flour instead. 🙂
Stephanie
it’s easy and delicious
I added Fresh garlic and Italian season to the the recipe. we loved it. we well be having a Friday night pizza party. love it.
Sam
I am so glad you enjoyed it so much, Stephanie! 🙂
Gloria
Love this recipe. So easy. Pizza doesn’t stick to the pan because of oiled parchment. Cooks quickly and browns nicely on the bottom. I used bread flour and it came out great!
Sam
I am so glad you enjoyed it so much, Gloria! 🙂
len
have you ever tried to substitute honey for the sugar? if so, what proportions do you recommend?
Sam
Hi Len! I haven’t tried it before. I’d love to know how you like it if you do. 🙂
Lucky
HI..
I’m going to make it for the first time according to ur receipe. The quantity in your recipe is for one Pizza. But if I want to make 4 smaller pizzas, can I knead everything and make it one after other. Will the dough remain risen and soft. Hope I’m clear.
Thanks
Sam
You can definitely split the dough into 4 pieces and cook them right after the other. 🙂