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.
Michael
We’ve made this once a week for the last year. We love pizza. My kids are picky my oldest is overly picky . My grandpa don’t like pizza but he loves when we make this dough. I use onion powder and thyme too turns out really good
Sugar Spun Run
I am so happy to hear how much your family has enjoyed this recipe, Michael! I am glad that it has become a staple in your home. Thank you so much for commenting. I really appreciate it! 🙂
Hiba
Hello…
I have tried this recipe for 4 times already the crusts have come out not that bad but definitely there’s some measurement differences.. I have tried different measuring cups for flour and water everytime but the dough is always dry not as sticky as yours and too for only using 2 cups of flour to 3/4 cup water!! However the pizzas has been alright.
Sugar Spun Run
Hi, Hiba! Mismeasuring flour is the most common mistake in baking so I have created a guide on how to properly measure it that you may find helpful. I hope that it helps bring your pizza from ok to wonderful! 🙂
Avery
Great recipe! Thank you for sharing 🙂
Sugar Spun Run
Thank you for trying my recipe, Avery! I am happy that you enjoyed it! 🙂
MARIANNA Gamboa
Dough is very dry and would be plain without garlic and seasoning. I will not make this recipe again. We ate it because of our ingredients but those people that gave this 5 stars, please! Tastes like frozen section pizza.
Sugar Spun Run
Oh, no! I am really sorry to hear that you did not enjoy it, Marianna! Unfortunately, if the dough was dry, it could be that too much flour was added. Regardless, I appreciate your feedback. 🙂
Nicole
Hi Sam, I used your recipe last night and I think I did something wrong. I followed measurements and instructions exactly except that I allowed the dough to sit on the counter for about 3 hours before baking. Do you think the dough was over proofed? That’s the only reason I can think of? I used instant yeast by the way. Thanks in advance for your help!
Sugar Spun Run
Oh no, Nicole, I am so sorry to hear that you experienced an issue. I am happy to help troubleshoot. It could be a number of things…dough was over-proofed, the water could have been too hot, or too much flour was added. What was wrong with the dough?
Nicole
Thanks for getting back to me! It’s hard to describe the dough but it was pretty sticky and hard to roll out to an even consistency- it kept shrinking to its original shape. And the consistency of it baked was more like a focaccia bread if that even makes sense!
Sugar Spun Run
Hmmm… From the sound of it, the dough may just need to be kneaded a little more. Once deflated and transported to a floured surface you can sprinkle flour on top and work it into the dough so it is no longer sticky and is more manageable to work with your hands. The dough will spring back some but should start to take shape. I hope that you give this recipe another shot. Be sure to check out the video included with the recipe, as it will walk you through my process. I hope that helps. 🙂
Kaylee
Every time I make it is amazing, but is 2 hours of rising too long? For room temp
Sugar Spun Run
I am so glad that you have enjoyed the recipe, Kaylee! If you are using instant yeast, you will just want to allow it to double in size, deflate and store, well wrapped in an airtight container. This should only take 30 minutes. 🙂
Jessica Brown
This is an amazing recipe. We used it to make a classic crust, calzones, and even a deep dish (takes about 25 minutes but soooo worth it). Every single one came out perfectly done. The dough is light and fluffy but substantial enough to hold up to several toppings. Great flavor. Sharing!!
Sam
I am so glad you enjoy it so much, Jessica! 🙂
Linda
This is my new go to pizza crust. I do add a little Italian seasoning along with the garlic powder and basil for a bit more flavor. Mine is rising right now. I doubled the recipe this time and will freeze half for another time. Thanks for the recipe!
Sam
I am so glad you enjoy it so much, Linda! 🙂
Betty J Plant
This is also my go to, I made this before, it is so good and full proof. Love it!
Sugar Spun Run
Thank you so much, Betty! 🙂
Lorraine
Great recipe! I use it for pizza and calzones. Family loves it.
Sam
I’m so glad everyone enjoys it so much, Lorraine! 🙂
priya
This is the best pizza base recipe I have ever tried . I added a little more warm water to make the dough a bit more softer . Turned out amazing .Thanks for sharing .
Sam
I am so glad you enjoyed it so much, Priya! 🙂
Alfredo
hello sam ive never look at your video’s but you make a lot of food like it’s makeing my mouth whatering
Sam
Thank you! 🙂
Alfredo sesmas age 10
hello sam ive never seen one of your cooking video’s but i heard that you made pizza Dough and that’s all i hope your staying safe and be safe and take care of you’r sellf and i have no Email im so sorry i hope you have a woindderfull life
Roberto
Your recipe really worked. It was my first pizza ever from scratch. So yummy. Thank you for sharing this recipe.
Sam
I’m so glad you enjoyed it so much, Roberto! 🙂
Joel Diller
This was super simple! I doubled this and made two 14″ pizzas on my charcoal grill with a stone. I had it a little hot, so it only took 4 minutes.(550°) It puffed up nicely but no large bubbles even though I didn’t poke it.
Sam
I am so glad you enjoyed it so much, Joel! 🙂
Anna Dinh
Can i use warm milk to replace water?
Sam
I suppose you could. Enjoy!
Lori
Easiest crust I’ve made and I’ve tried a few. Family after that this one’s a keeper! Just finished eating a great pie!
Sugar Spun Run
I am so glad that it was a hit, Lori! Thanks for commenting. 🙂
Steve
Omg. Thus is the best kid friendly recipe. No complex structures like big bubbles and chared bottoms. Just a great base for simple ingredients. My grand kids love this pizza. Made it per the recipe and used a little garlic powder. Thanks for this-note my grandkids and i have a cooking result we all like.
Sam
I am so, so happy to hear that everyone enjoyed, Steve! Thank you so much for commenting, I appreciate it 🙂