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
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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.
dave
would it be ok to mix this is a stand mixer with dough hooks?
for how long?
Sam
You can use a stand mixer with a dough hook, but this recipe is so easy it’s really not needed. 🙂
Richard Stone
So good versitile dough for many styles of pizza. One bowl method is great my kids and wife love it. I used to spin dough professionally and love the elasticity of this one.
April
How do you store it for 24 hours? Wrap it in plastic wrap? Or leave in the bowl with plastic wrap over it? Wasn’t very clear.
Sam
Either one will work here. I personally leave it in the bowl, covered. 🙂
Beth
Very good and yes easy! Used bread flour Thanks for sharing
Ghrantt
Great recipe, make once a week now for pizza night, can’t remember the last time I ordered out. I put just a little more sugar in the mix but that’s just me. Reminds me of the “homestyle ” crust we used to have at the pizza joint I worked at 25 years ago.
Priya
Best recipe ever!!! I can’t believe pizza could be so easy and flavorful.
Caitlin
This recipe seems to have changed from what was previously on here, but I love it! It is so easy and not having to activate the yeast prior to mixing makes it that much easier. Encouraging all of my friends and family to try it out. Thank you!
Sam
I am so glad you enjoyed it Caitlin. This recipe hasn’t changed since I published it though. You don’t want to fix what isn’t broken right? 🙂
Jorie
Never been successful until this pizza dough recipe added garlic and basil yummy
NY_Tigress@yahoo.com
A++++
Cheryl
This is hands down, the best pizza dough recipe I’ve ever made! I prebaked the crust about 4 minutes before adding the sauce and toppings, and it turned out perfect! Will be making it again soon!
Sam
I am so glad you enjoyed it so much, Cheryl. 🙂
senying
I trying to make a pizza without knowing how to make One and I’m trying To make a pizza with ingredients list
stephanie
My pizza pan is for a 16 inch I was wondering how to alter the ingredients
Sam
Hi Stephanie! I would double the recipe. 🙂
Diana
I love the recipe. I do like “blooming” my yeast first. It also assures me my yeast is active. Plus adding all ingredients together drops the temperature which has been my bane when working with yeast doughs. It also saves me from wasting other ingredients if it fails to rise (prove). I have had yeast still well before expiration, but didn’t “bloom”/foam for whatever reason.
Now that I deviated, Lol, my first batch I mistakenly used less oil in the recipe than the second batch. I realized I should’ve doubled the recipe to make 2 pizzas. I also substituted with 100% bread flour because my first attempt making pizza dough (different recipe) I used all purpose and was way too soft. I did add garlic powder and added oregano into the olive oil and brushed on the edges.
This was made for a small gathering and it was a hit. Everyone loved it and went quickly.
I will definitely make again. I think I will use minced garlic in the dough and add fresh grated parmesan on the edges next time.
Thank you for a wonderful recipe.
Sam
I am so glad everyone enjoyed it, Diana! 🙂
Diana
Thank you for the wonderful recipe. I can’t wait to try some of your others soon. 🙂
Sam
You’re welcome! I hope you love all of the recipes you try. 🙂
Daniella
Homemade pizza is one of my favorite things to make and I’ve tried a lot of dough recipes. This gets 2 stars from me because the flavor was disappointing. It was by far the easiest pizza dough I’ve ever made, but unfortunately it was also by far my least favorite.
I think this is more of an “American” dough and just not the kind I prefer.
Elizabeth Shelley
OMG!! This was hands down the BEST pizza dough recipe I have ever made! The pizza was thin, chewy, and delicious!! This is a keeper!
Sam
I’m so glad you enjoyed, Elizabeth! Thank you for trying my recipe! 🙂
Karen D
Tried this last week with our granddaughters. I had to make two and this recipe is nice and easy. Will be having a granddaughter make tonight’s dough on her own.