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.
Natalie
This recipe is so easy and tasty! Worked great and was nice and soft the way I like my crusts.
Sam
I’m so glad you enjoyed it so much, Natalie! 🙂
Agnes Louison
Sounds delicious
Harriet
Delicious and easy. We’ve been hunting for the perfect recipe and now we’ve found it! I love the addition of the garlic powder.
Sam
I’ m so glad you enjoyed it so much, Harriet! 🙂
Karen
I made this recipe tonight and it was absolutely delicious. I added 1/2 tsp of garlic and 1/2 tsp of basil to the recipe which made the crust really tasty. Great recipe!
Linda Gordon
Awesome! Need Isay more:)
JUAN A Gomez
sound great, just pizza sauce is not marinara
Laura
Just made and turned out great! Thank you! 🙂
Duskkit
I’ve made this four times now (once for two people, three times for four or five) and each time it has risen well, been a joy to work with, and wound up delicious.
I do have to admit that I’m a bit less satisfied with it than the rest of my family. Even doubling or tripling the garlic powder I can’t detect that it’s there (I left it out once and noticed no difference). Next time I intend to dump in a truly ridiculous amount.
And it honestly has TOO much oven spring– I like a large crust around the edge, but the section under my cheese becomes practically a full centimetre thick and the outer edge (which I can’t seem to remember to not fold over because it’ll grow enough without help) becomes as light and fluffy as a cloud, which is too insubstantial. That fluffy outer section is either fully soft on the outer crust, or too stiff and crunchy; I haven’t figured out how to get a good in-between. Not a problem I expected to have with pizza dough– my past tries have been less fluffy and smaller-crusted than I would prefer.
That all said, I do like this recipe, and considering how satisfied my sisters and parents are I’m going to go with a full five stars despite my own minor quibbles.
Lucy Wellsfield
How did you make it for 2 ppl? (please supply measurement)
Duskkit
For two people, I just made the recipe as is– and there were leftovers, which wasn’t a problem in that case.
For the whole family, I generally make a double batch, and divide it into five pieces. That seems to work well.
I haven’t done the math to get the measurements you’re wanting, so the best guidance I can give you is less than half a batch per person.
D Esperon
May I ask, this recipe yields one pizza right? We just got a pizza oven and will be making about 6 pizzas.
Sam
That is correct. This will yield a single 12 inch pizza. 🙂
Victoria
I was making 2 pizzas, so I doubled the recipe and I could’ve made 4 or 5 pizzas unless you like your dough thick like a cake. Just FYI.
Laura
I made a square pizza all the size of a baking sheet. It came out perfectly, neither too thick nor too thin.
Affia
I am enjoying a slice as I type. Excellent recipe 👌
Kathleen
Fantastic. And so easy! My go-to recipe for pizza dough!!
Ashley @ Sugar Spun Run
Thank you so much, Kathleen! So glad that you enjoyed it! 🙂
Cynthia Roberts
Great recipe. My grandson had fun helping me make the dough.
Aryssaandaden
I need to comment because I’ve tried and the crust is really simple to make yet comparable to those pizza stores in the market. The kids love it too and I’m definitely bookmarking this link. Thanks!!
Sam
I’m so glad everyone enjoyed it so much! 🙂
Amy Lewis
Smells wonderful. Can I save it for the following day?
Sam
Sure thing! Let it rise then punch it down and cover tightly and store in the refrigerator overnight. 🙂
Dolly Gentile
I used this recipe, just like Brenda Gant does her homemade biscuits. I dumped the 5 lb bag of bread flour in a very large bowl, made a well. Firmed down four bottom and sides. Added the dry spices. Then, the warm water with the yeast and sugar. Added olive oil. Then used my hand to stir the mixture in the well.
Set in a warm place. Covered….Allowed the ball to rise…right in the same flour bowl well. Turned oven on to 4:25.
Punched down. Allowed to rise again. Greased large cookie sheet. Placed dough on greased cookie sheet. Pressed with my fingers stretching the dough to the edges. Cut up some American cheese slices in 1/4 “ strips. Rolled cheese into edges. Drizzled olive oil on dough. Added all the toppings. ….even though this was my first attempt at this recipe. It turned out fantastic.
Glo
Yes made this on a steamy hot day and cooked on grill was very good husband said to bookmark it so we can try again..
Sam
I’m so glad everyone enjoyed it so much! 🙂
Liz
I was wondering if I could bake a pizza on the grill!! Do tell the details, please! This recipe is in the oven right now— smells fabulous!! It I had to wait until the cool part of the evening to warm up my oven.
Jessee urbaitis
I ended up needing my kitchen aid mixer to get the dough riggg but otherwise it was perfect! Best pizza we have made by far!
Sam
I’m so glad everyone enjoyed it so much! 🙂
Lucie
The best pizza dough recipe I’ve tried ❤️
judith judge
i have to tell you i have been experimenting with pizza recipes for a few months trying to find one i really like and yours is it. i made two pizzas today and my husband said its the best crust i ever made i am 81 and still like to try new things .the crust was soft some of the recipes i made the crust was hard but this was just right .and so easy i usually use a mixer but watched yoru vidio and did it like you did by hand . next i am going to make some and freeze and see how that comes out.
Sam
I’m so glad you enjoyed it so much, Judith! 🙂
Stella
We love the pizza dough, indeed it’s the best, Thank you