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    Home » Recipes » Breads (Yeast & Quick Breads)

    The Best Pizza Dough Recipe

    Updated: May 25, 2018 • Published: May 23, 2018 by Sam Merritt • 9,231 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe
    The Easiest Pizza Dough Recipe

    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! 

    Pizza Dough Recipe with dough after it's risen

    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.

    Folding over pizza dough to form a crust

    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.

    Pizza dough formed into a ball before rising

    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.

    Pizza dough on pizza pan

    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.

    Cheese pizza made with my pizza dough recipe

    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

    YouTube video

    If you enjoy watching these videos, please subscribe to my YouTube Channel to be notified every time I publish a video!

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    How to make the BEST Pizza Dough Recipe
    5 from 2419 votes
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    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Rising Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 12 servings (makes one 10-12" pizza)
    Calories: 113kcal
    Author: Sam Merritt

    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

    ¹I've found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.
    ²Many commenters have reported using active dry yeast (use the same amount, 2 ¼ teaspoon) with success. Some people have proofed the yeast first with the ¾ cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success! 
    ³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!

    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

    Serving: 1serving | Calories: 113kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Tiffany

      July 20, 2021 at 11:50 am

      5 stars
      Made this yesterday!! First time making pizza dough and it was a hit!! Family loved the pizza and the homemade sauce per your recipe!! This will be done again! Thank you for the easy recipes, dough and sauce! 👍👍😊

      Reply
      • Sam

        July 20, 2021 at 1:30 pm

        I’m so glad you enjoyed everything so much, Tiffany! 🙂

        Reply
    2. Ella

      July 19, 2021 at 2:42 pm

      5 stars
      This pizza dough is amazing. This will be my second time making it and had a question about it. Could i make the recipe then once the doughs risen store it in the refrigerator?

      Reply
      • Sam

        July 21, 2021 at 2:49 pm

        Hi Ella! I’m glad you enjoyed it! I actually cover making this in advance below the recipe. 🙂

        Reply
    3. Tanya Shekhar

      July 16, 2021 at 9:13 am

      5 stars
      Simply superb

      Reply
    4. Cheyge

      July 14, 2021 at 12:05 pm

      Hi! I just made the dough and am letting it rise, thanks for making such an easy and fun recipe to follow! I was wondering if you can freeze this dough to save for later use, or is refrigerating it better? If so how long can you keep it in the fridge for? Thanks again 😊

      Reply
      • Sam

        July 14, 2021 at 2:01 pm

        Others have reported keeping it in the refrigerator for several days. It can also be frozen. Once it has risen punch it down and wrap tightly to store in the freezer. 🙂

        Reply
        • Mary

          July 15, 2021 at 3:20 pm

          Hello. Can I use my kitchen aid? And how long should I let it mix?

        • Sam

          July 15, 2021 at 9:45 pm

          Hi Mary! You can use your kitchen aid if you’d like. You’ll just want to mix it to the same consistency you would without using a mixer. You can see the consistency in the video. 🙂

      • Clyde

        July 15, 2021 at 7:33 pm

        Hi
        Have you used this dough on a pizza stone inside an oven or grill?
        Thanks in advance

        Reply
        • Sam

          July 15, 2021 at 9:44 pm

          Hi Clyde! While I have not done it personally, several commenters have reported doing so with success. 🙂

    5. ej

      July 11, 2021 at 2:27 pm

      First time ever making pizza dough and it worked! Thanks so much for the recipe and the pride that came with it 😀

      Reply
    6. Bernadette Albrighton

      July 11, 2021 at 11:10 am

      5 stars
      I put dried chives and dried basil in the dough. It really was the lightest fluffiest pizza base. Our guests all commented on how yummy it was.

      Reply
      • Sam

        July 11, 2021 at 9:37 pm

        I’m so glad everyone enjoyed it so much, Bernadette! 🙂

        Reply
    7. Heather C.

      July 10, 2021 at 3:17 pm

      I’ve used this recipe a number of times for pizza but was planning on trying to for calzones. Any luck trying that? Or any suggestions?

      Reply
      • Sam

        July 11, 2021 at 9:54 pm

        Hi Heather! I’m glad you have enjoyed it! I haven’t made a calzone with it so unfortunately I don’t have any good tips for you. 🙁

        Reply
      • Linnea

        July 13, 2021 at 1:48 pm

        5 stars
        This is my go to pizza recipe. I’ve also used the same recipe when making calzone twice, and they came out amazing! I’d say go for it 👌

        Reply
    8. Heather

      July 10, 2021 at 1:06 pm

      5 stars
      Easy and tasty

      Reply
    9. Ella

      July 08, 2021 at 8:28 pm

      5 stars
      Amazing!
      This is by far the best pizza dough I’ve ever made..
      we use a pizza stone to bake it on, and it’s absolutely delicious. A family favourite.
      Made this recipe at least 10 times now.. highly recommend.
      It’s a success every time!

      Reply
      • Sam

        July 08, 2021 at 9:08 pm

        I’m so glad you enjoyed it so much, Ella! 🙂

        Reply
        • Kristy

          July 14, 2021 at 7:52 pm

          Thank you very much for this recipe. Usually you get a recipe and something goes wrong because an ingredient is missing but not this one!
          Made this for family dinner and everyone made their own personal pan. The crust came out perfectly for both thin and thick crusts.
          Thank you very much for sharing!

        • Sam

          July 15, 2021 at 9:47 pm

          I’m so glad you enjoyed it os much, Kristy! 🙂

      • Clyde

        July 15, 2021 at 10:14 pm

        What temp did you cook using the pizza stone? Thanks

        Reply
        • Ella

          July 16, 2021 at 4:54 pm

          5 stars
          I preheated the oven to 200 degrees Celsius with the stone in it. On the bottom rack until the oven hit that temp.
          Then used the stone.

          Although we were able to speed things up by inc the temp to 250 degrees C

    10. Mary

      July 07, 2021 at 8:04 pm

      I’ve made this pizza crust several times; it’s great every time! Our new favorite! Thanks for sharing!

      Reply
    11. Nazira

      July 07, 2021 at 7:58 pm

      5 stars
      Came out amazing! Thanks making this again tonight.

      Reply
    12. Sheri

      July 07, 2021 at 2:59 pm

      Hi. Does anyone know if this recipe can be doubled? Thanks!

      Reply
      • Sam

        July 08, 2021 at 11:05 am

        Hi Sheri! Many people have doubled or even tripled it with success. 🙂

        Reply
        • Virtuenow

          July 09, 2021 at 11:07 am

          Hi, when you double the recipe do you add a 2nd packet of yeast? Or is one packet enough? I ask because I make rolls regularly w/4.5 c flour & one packet of yeast and it turns out perfect.

        • Sam

          July 09, 2021 at 10:04 pm

          For this recipe, everyone that has tried it has doubled the yeast when doubling the recipe. 🙂

      • Erica

        July 10, 2021 at 12:18 pm

        I made this last night and it was delicious! My husband is a bit picky when is comes to homemade pizza and he loved it. I let it rise longer than 30 minutes- maybe an hour. And I also split it into two 12” pizzas since we prefer thin crust. It was perfect. I will definitely be making this again.

        Reply
        • Sam

          July 11, 2021 at 9:55 pm

          I’m so glad everyone enjoyed it so much, Erica! 🙂

    13. Lisa

      July 07, 2021 at 10:28 am

      5 stars
      I used this yesterday and the dough came out beautifully. My only change was I let it sit for 60 minutes instead of 30. I added dried Basel. I wish the review would allow me to post a pic! My husband loved the crust. Thanks for sharing.

      Reply
      • Sam

        July 07, 2021 at 1:01 pm

        I’m so glad you enjoyed it so much, Lisa! Unfortunately there isn’t a way to add a picture here, but you can always tag me on instagram @sugarspun_sam. 🙂

        Reply
    14. Allison

      July 05, 2021 at 9:48 pm

      5 stars
      I would advise two things to make it better.
      1) 30 minutes is two short of a rising time, make it 1hr.
      2) if you use garlic olive oil for the oil while it rises it adds so much great flavour.

      Other wise the recipe is wonderful and my kids love it!

      Reply
      • Cat darr

        July 17, 2021 at 8:12 pm

        Agree on the rising time being 1 hour. By 30 minutes mine had not doubled in size, but I used regular yeast so maybe that was the issue.

        Reply
        • Sam

          July 18, 2021 at 12:55 pm

          Yes, regular yeast takes quite a bit longer.

    15. Tejal

      July 04, 2021 at 8:12 am

      5 stars
      Awesome recipe. Works everytime.

      Reply
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