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    Home » Recipes » Breads (Yeast & Quick Breads)

    The Best Pizza Dough Recipe

    May 23, 2018 By Sam Merritt 9,187 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. Arlene

      September 29, 2021 at 6:39 pm

      Can I par bake the pizza crust? I like to make several crusts, wrap and freeze until ready to put toppings on and bake.

      Reply
      • Emily @ Sugar Spun Run

        September 30, 2021 at 10:08 am

        Hi Arlene! You can par bake the dough if you would like, but we find it’s not necessary unless you are using lots of toppings or want a particularly crispy crust. This dough freezes well; we cover instructions for that in the recipe notes. Enjoy! 🙂

        Reply
      • Miles

        September 30, 2021 at 7:46 pm

        5 stars
        I have tried it, and it works but I prefer it otherwise. It does have a crisper crust, but I don’t like that it is crunchy on the inside.

        Reply
    2. Mark Showah

      September 28, 2021 at 8:24 am

      5 stars
      We tired this recipe. It turned out amazing. I didn’t have the courage to not pitch the yeast first with the water and sugar. But followed everything else and it was amazing. Best Pizza weve made at home so far.

      Reply
      • Emily @ Sugar Spun Run

        September 28, 2021 at 10:03 am

        We’re so glad you loved it, Mark! Thanks for commenting. 🙂

        Reply
    3. Susan M Sinkowski

      September 27, 2021 at 5:51 pm

      5 stars
      Excellent recipe- can’t mess it up!

      Reply
    4. Liz

      September 26, 2021 at 8:02 pm

      3 stars
      Tastes good but is really more like bread than crust. It was just really soft and squishy. Did one with bread flour and the other all purpose. No difference. Any ideas on how to make it crispy on the bottom?

      Reply
      • Bill

        September 28, 2021 at 5:39 pm

        I brushed the bottom with oil as well and instead of using a pan I put it on tin foil directly on the rack.

        Reply
      • Shanti

        September 28, 2021 at 7:13 pm

        5 stars
        I used a pizza pan that has holes on the bottom for this purpose. I don’t normally like a crispy crust but this one turned out great!

        Reply
    5. Nora Dereli

      September 26, 2021 at 2:49 pm

      I notice that you don’t knead the dough much. Is that because you don’t want the gluten to develope?

      Reply
    6. Dee

      September 22, 2021 at 3:22 am

      5 stars
      Thanks so much for posting this recipe – 10/10! it turned out perfect!
      My go to pizza base from now on.

      Reply
      • Emily @ Sugar Spun Run

        September 22, 2021 at 9:39 am

        We’re so glad you loved it, Dee! ❤️

        Reply
        • Katelynn

          September 26, 2021 at 10:48 pm

          So when i did this it turned out to be a really fluffy crust, is that normal?

        • Sam

          September 28, 2021 at 4:13 pm

          Hi Katelynn! It should not be particularly fluffy, it should be pretty traditional in pizza dough texture/consistency.

      • Annie

        September 24, 2021 at 1:42 am

        Hii! Can I make this dough the night before?
        Also just to clarify instant yeast is the blue packet from the Fleischmann brand?

        Thank you!

        Reply
        • Emily @ Sugar Spun Run

          September 24, 2021 at 9:32 am

          Hi Annie! We cover how to make this dough ahead of time in the recipe notes. Instant yeast is any type of yeast that says “instant” or sometimes “rapid rise” on the package. We’ve had many reviewers make this recipe with active dry yeast (not instant) successfully though. We hope you love this recipe ❤️

    7. Jean Ann Scott-Weeden

      September 20, 2021 at 7:44 pm

      I made pizza today and it was great! Thank you!!

      Reply
      • Emily @ Sugar Spun Run

        September 21, 2021 at 10:06 am

        Thanks for letting us know how it turned out for you, Jean! 🙂

        Reply
        • Patti

          September 25, 2021 at 4:23 pm

          5 stars
          This is the best recipe for dough I’ve come across! I use it for garlic knots, pepperoni rolls, calzone, pizza, and my specialty, pepperoni puffs. Thank you for sharing this!!

        • Emily @ Sugar Spun Run

          September 27, 2021 at 9:40 am

          We’re so happy to hear you love this pizza dough, Patti! It’s a great base for so many recipes 😊

    8. Christine

      September 19, 2021 at 5:46 pm

      5 stars
      Decided to try and make a pizza because I had the ingredients on hand even though the yeast was at least 3 years old (kept in the fridge). I used less than 2 cups of flour though and 50/50 olive and canola oil. Miraculously the end result was amazing. The dough was firm enough to hold the many toppings yet easy to chew. Thanks so much for the recipe!

      Reply
      • Emily @ Sugar Spun Run

        September 20, 2021 at 10:39 am

        We’re so glad it turned out for you, Christine! Enjoy! ❤️

        Reply
    9. Jessica McIntosh

      September 19, 2021 at 5:03 pm

      I’m making this pizza crust, but dont have olive oil. Can I use veg oil or coconut oil or even shortening?.. thanks

      Reply
      • Sam

        September 19, 2021 at 9:04 pm

        Hi Jessica! Yes vegetable oil will work just fine. Enjoy!

        Reply
    10. Bailey Wakefield

      September 19, 2021 at 7:14 am

      5 stars
      I’ve used this recipe a few times and I’m new to pizza dough and I found this receipt easy and very yummy.

      Reply
    11. Fancyfrancy

      September 18, 2021 at 9:43 pm

      5 stars
      Oh My God!!!! I am an everyday cook, and wanted to try a new pizza dough since I’ve tried so many and cannot get the right crunch or consistency. Well, I have to say, this recipe is THE ULTIMATE pizza dough ever. I used a pizza stone, sautéed mushrooms with garlic, used red onions and fresh mozzarella. I have never tasted pizza this good since my trips to NYC! My husband and son ate 3 pies!!!! Yes, I made 2 doughs, convinced them, then cut it into 3rds, making 3 pizzas. They are driving me crazy!!!! They are asking when I will be making them again. I made my own sauce, as well. Hot and spicy. Thank you so very much for sharing this recipe. I will use it as my go to for pizza dough and sausage bread, forever!!!!

      Reply
      • Emily @ Sugar Spun Run

        September 20, 2021 at 11:26 am

        We’re so glad you and your family loved it! Our garlic knots recipe uses the same base, so be sure to try them out too! ❤️

        Reply
    12. Sarah C.

      September 18, 2021 at 5:33 pm

      5 stars
      My husband and I have a weekly pizza night, and I’ve spent the last two months trying to find the right dough recipe. I found this from a quick Google search and decided to try it because I was in a bit of a rush and didn’t want to have to wait 3 hours for dough to rise.

      I’ve finally found my dough recipe! All the other recipes I used didn’t work out the way they intended– the dough was too sticky or it wouldn’t rise. I didn’t have either problem with this recipe! The ingredient balance is perfect. It rose beautifully, conformed effortlessly to my pans, and tasted warm and soft. This is my go-to pizza dough recipe from now on!

      Reply
      • Emily @ Sugar Spun Run

        September 20, 2021 at 11:24 am

        We’re so happy you found “the one” Sarah! Thanks for commenting and leaving a review. ❤️

        Reply
        • Maxine

          September 26, 2021 at 8:24 am

          This receipe was fantastic. The dough base was lovely and soft and I had two 6 year old critics aswell. We all loved it. It was my first attempt ever making my own pizza 🍕 base but it will definitely be made again. I preferred this from any bought 🍕!

    13. Ashlea

      September 17, 2021 at 5:19 pm

      5 stars
      I used Bobs Red Mill Gluten Free 1:1 flour and it turned out great!

      Reply
    14. Julia

      September 13, 2021 at 7:17 pm

      I made the recipe as written. For some reason it did not rise. Got any suggestions?

      Reply
      • Sam

        September 13, 2021 at 9:34 pm

        Hi Julia! Typically this is a matter of the yeast being dead or the water being too cold or much too hot.

        Reply
      • Amayrani Hinojosa

        September 15, 2021 at 11:28 pm

        5 stars
        I love how simple the recipie is and it is my go to recipie now . Im able to cook for my family 😊 thank you

        Reply
        • Emily @ Sugar Spun Run

          September 16, 2021 at 10:00 am

          We’re so glad you love this recipe, Amayrani! It’s a fun one to make 🙂

        • Dina Sparks

          September 16, 2021 at 5:44 pm

          5 stars
          Excellent

        • Robyn

          September 17, 2021 at 3:16 pm

          This is such a good recipe..I use it frequently! Our garden is full of fresh veggies…so I love pizza ! Homemade sauce, with veggies and a bit of cheese…delicious!

        • Kb

          September 18, 2021 at 7:23 pm

          5 stars
          So good! Made it earlier in the day and stored in the fridge after letting it raise until we were ready for it. I’m honestly kind of shocked the crust turned out so crispy on the bottom. I think it must have been the addition of olive oil. I had regular yeast so I proofed it first. I also didn’t brush the dough with more oil before baking it to save a few calories and I didn’t miss it at all. If I decide to make dough from scratch again I will most def use this recipe again.

        • Jessica

          September 20, 2021 at 3:48 pm

          How much flour am I suppose to use? 2 2/3 cup?

        • Emily @ Sugar Spun Run

          September 21, 2021 at 10:21 am

          Hi Jessica! You will need at least 2 cups of flour, and depending on your dough/the weather, you may need an additional 1/3 cup.

      • lol

        September 17, 2021 at 3:21 pm

        your yeast may be old and that could be what prevented it from rising

        Reply
      • Tris

        September 18, 2021 at 8:32 am

        The recipe would work for me, I just have a question if I can use self-rasing flour instead of your two options!?
        Thank you.

        Reply
        • Sam

          September 18, 2021 at 1:48 pm

          I would not recommend a self-rising flour with this dough, unfortunately.

      • Wil

        September 19, 2021 at 3:24 am

        You have a bad yeast.

        Reply
      • Peter

        September 19, 2021 at 8:56 am

        5 stars
        Worked a charm… great pizza!!

        Reply
    15. Trina

      September 13, 2021 at 6:23 pm

      5 stars
      Made this and the whole family loved it. Simple, quick, and tasty!!

      Reply
      • Andria

        September 15, 2021 at 11:00 pm

        Can I make this the day before ? And let it rise before I make the pizza?

        Reply
        • Emily @ Sugar Spun Run

          September 16, 2021 at 10:05 am

          Hi Andria! We cover how to make this pizza dough in advance in the recipe notes. You can 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.

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