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.
Gigi
This recipe changed my Friday pizza night routine. It’s so easy to make and the pizza is delicious! Thank you for sharing it.
Sam
I am so glad you enjoyed the dough, Gigi! 🙂
Andy
We’re going to try tonight or manana. We’ve got a stone for the oven. Sugestions?
Sam
Hi Andy! I don’t know that there is anything you should do differently with a stone. Enjoy! 🙂
Meg
My cook time using a pizza stone increases by ten minutes.
Camill
This pizza dough recipe is great! Thanks so much!!! We haven’t ordered pizza out since I found this recipe! Thanks again for sharing!
Sam
I am so glad you enjoy it so much, Camill! 🙂
ROXIE DOSTIE
Absolutely the best recipe I’ve tried it’s quick and easy more importantly it taste great 👅
Sam
I am so glad you enjoyed the dough, Roxie! 🙂
Bettye Chambliss
Make this Pizza dough all the time. Love it! I usually only have all purpose flour on hand but want to try it with bread flour soon. I use my 12” cast iron skillet. Preheat my oven to 450’. Put 2Tsp oil in skillet and press out 1/3 of the dough. Pierce the dough with a fork. Bake for 15 minutes. Remove skillet from oven. Over the hot crust I spread 1 clove of minced garlic to season the crust. Over that I place one layer of thinly sliced fresh tomatoes. Pile on the Mozzarella and bake another 12 to 15 minutes. Pure heaven! You must try this!
Sam
That sounds incredible Bettye! I will have to give it a try! 🙂
Cherie
Hi. I’m excited to make this for a catering job I have this week. My question. Can I make it ahead and refrigerate? I want to have it ready to use just before I bake but have lots of other foods I’m making as well.
Sam
Hi Cherie! To refrigerate prior to baking, let the dough rise then cover it, so air can’t get to it, and then place it in the refrigerator. I hope you love it! 🙂
Kallista klages
It needs more water than calls for 🙂
Sam
Hi Kallista! If you need to add a little more water that is fine. 🙂
Patrick
Great recipe! The best I’ve tried. Maybe 1/4 tsp more salt (I like mine on the salty side) otherwise perfect!
Sam
I am so glad you enjoyed it, Patrick! 🙂
Jodie Cooper
I suggest against using all purpose flour. Always keep unbleached bread flour on hand for pizza dough for best flavor. I am Italian and have been making Breads, Pasta and Dough of all kinds! This is a pretty good recipe. For Best results Pre-Heat your oven to 550 and bake on a cornmeal dusted clay pan. When I used this method this crust did cook and taste even better. Thumbs up!!
What
Total time is 60 minutes not 30
Stacey
Made this tonight. The crust had a good flavor but my toppings were done before the crust. Has anyone tried pre-baking for a few minutes before adding toppings?
Sam
Hi Stacey! I am so sorry that happened. I know others have partially pre-baked the crust with success, but I have never had to do that.
Mariah
Is it safe to double the recipe?
Sam
Yup that is fine 🙂
Ellie
My kiddo is a pizza maker at a local food chain and he laughed at my hard dough! Lol! Idk what I did wrong! 😂 After 30min, it still rose to a decent size. With his pizza dough mashin skills we had a very delicious pizza!!! I tripled the recipe and made 3 different pizzzas! It was definitely a winner!!!!! I will share and return to this pizza doygh every time! Thank you so much! Our first efforts were killers!! Yummmm!!!!
Sam
I am so glad everyone enjoyed the dough, Ellie! 🙂
Raina
Do you think I can get make a day ahead and refrigerate?
Thanks!
Sam
Hi Raina! I think it will be ok in the refrigerator for 24-48 hours. Make sure you cover it so it doesn’t dry out. 🙂
jennifer clark
We just made this pizza dough last night, and we have tried SO many recipes – this by far has been the best ever! My husband is a huge critic of pizza and just got home from a long trip and saide he wanted to just order pizza – but I said I will make dinner – and saw this recipe -long story short – pizza was going to be only part 1 – just in case it didnt turn out – HA!!! this was incredible – literally the crispiest crust EVER!!!
I wish i took pictures – he did the pizza crust test – the pizza literally stood stood perfectly erect – straight as an arrow – even with. alot of toppings – an to a a man who is in the pizza biz – that was a big test – and of course we ate the whole pizza and are having it againg tonight – thank you!!!!
Sam
I guess you will just have to make another one to take some pictures! 😉 I am so glad everyone enjoyed it. 🙂