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.
Tonyboloni
Dis dough is da best. Chi-town peeps love it.
Sam
I am so glad everyone enjoyed it! 🙂
Vanessa
Made this tonight so I could make pizza with my niece and nephew. Awesome and simple recipe with great tips! Saving this forever!!
Sam
I am so glad you enjoyed it, Vanessa! 🙂
Andrea
I’m having difficulty with the mixing. I use 1 cup of flour, and add the other dry as listed. Then when I add the oil and 3/4 c water, it seems like there’s not enough liquid. The dough is dry and cracking after only getting to add an additional 1/2 c flour. So only a total of 1.5c of flour. Is this enough? What an I doing wrong?
Sam
Hi Andrea! I am sorry you are having issues. Unfortunately, without being there I can’t say for sure what is happening. Sometimes you need a little less or a little more flour, but not that much less. Are you weighing your flour? That’s the best way to ensure the correct amount of flour. I hope this helps and you’ll try it again. I’ve had a lot of success stories from this recipe and I’d like you to be able to do it successfully too. 🙂
Debra
Yes, it’s the best! I used bread flour and italian seasonings to the dough. Actually made a stromboli out of it and it was perfect (rolled into an oblong, filled, slit top). It baked up beautifully in 14 minutes. Thanks!
Sam
I am so glad you enjoyed it Debra! 🙂
Connie Underwood
Can you freeze this dough?
Sam
I know others have with success. You will want to let it rise, then deflate and freeze, taking care to wrap tightly so it doesn’t get frost bitten. 🙂
Jimmie
Can I freeze the dough in balls for use later? If so do I let I rise and knead first before freezing?
Sam
I know others have with success. You will want to let it rise, then deflate and freeze, taking care to wrap tightly so it doesn’t get frost bitten. 🙂
Lydia Meadows
I plan on making this later today.. I was wondering.. if I have time to make the dough around 1 o’clock but don’t plan on using it until about 6 o’clock… Should I just refrigerate after it rises??? Help!
Thanks, Lydia
Sam
Hi Lydia! I think that will be just fine, just make sure to wrap it tightly so it doesn’t dry out. 🙂
Ashley
I absolutely loved this recipe! At first I was thrown off because I mixed everything together before I let the yeast rest in water, but I must say, even though I kneaded the dough before I let it rise, it came out perfectly soft with a touch of crispness on the edges! Thank you so much, this will be my staple go to for pizza nights! Super easy!
Sam
I am so glad you enjoyed the pizza dough Ashley! 🙂
Jamilah
Sorry forgot to rate it .. I was too excited about this dough lol
Jamilah
This is the best resipe ever!!! I’m not a good baker and I’ve never succeeded when it comes to dough .. until I came across your recipe!! This is amazing!! Totally want to thank you for this recipe it’s the best ever .. wish I could post a picture with my comment for you to see how it came out 😊
Sam
Thank you so much for the feedback! I am so glad you enjoyed the dough. I know posting pictures here isn’t really possible, but if you join my Facebook Group, you can share as many photos as you’d like. I love seeing them. 🙂
Gigi
I’ve made this dough three times and each time it’s been delicious! Super easy too, which is a plus. This is my go-to dough recipe from now on. Thanks for sharing it!
Sam
I am so glad you enjoyed the dough, Gigi! 🙂
Zain
Hello everyone i need best recipe for professional Pizza dough . Any one can help me to tell me this recipe for 10 kilo f flour .
Norma
Been looking for a fast and easy pizza dough tired of frozen pizza. Will give it a try X4 thank you
Sam
I hope you love it Norma! 🙂
BETTYE Chambliss
I am a pizza addict! I make this dough up, separate into 4 portions. Refrigerate three zip lock bags of dough; press one portion into my oil slathered pan! I use my 10” cast iron skillet. OMG! It makes the best pizza. Crispy, loaded with onions, bell pepper, pepperoni and tons of Mozzarella.☺️☺️☺️Yum yum! 30 minutes and WALA….pizza!
Sam
Ooo I love the sound of those toppings! I am so glad you enjoy the crust! 🙂
Veronica S Robertson
How do I prepare frozen pizza dough after it is taken out of the freezer. Do you let it unthaw completely. And if so does the dough get watery. And if you refrigerate the dough. How long is it good for in the refrigerator before discarding it.
Teri
Awesome crust. Super easy. Used Italian seasonings. Parbaked crust a couple minutes. Will be my go to now👍🍻
Sam
I am so glad you enjoyed the crust, Teri!😃