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.
Atik
Hi thanks for the recipe
I have made many time and it was really good , this is become my home made pizza everytime I want pizza .
And I would like to ask if it is ok if I keep the dough for the next day ? Should I put in the refrigerator?
Thanks 🙏
Emily @ Sugar Spun Run
Hi Atik! That is so nice to hear; we’re so happy you are enjoying our recipe! We actually cover how to make the dough ahead of time in the recipe notes. 🙂 Hope that helps!
Gina
Simple Delicious!
Emily @ Sugar Spun Run
Thank you, Gina! Enjoy your pizza 🙂
Michelle
It’d I’m using 00 pizza flour, how much should I use?
Emily @ Sugar Spun Run
Hi Michelle! We haven’t tried this recipe with 00 flour, but we’d assume you would follow the same method of gradually adding more flour until you achieve the right consistency. Hope that helps 🙂
Carla
Emily, you just answered my question. I just bought 00 flour, but just read the recipe 😳🙄
“Must rest overnight” 🤨😤
So, I’m going to wing it with your recipe and the 00 flour for pizza tonight. I’ll let you know how it goes. Thanks in advance for a sensible, simple recipe.
Carla
Woooohooo ! First time try at making pizza dough from scratch. Outstanding !! I used 00 flour for the first time. Worked like a charm. Light, tender yet sturdy. Delicious flavor too. The only substitution I did was honey for the sugar. Thanks so much. My husband said to tell you, ” Very 😋 yummy “. 👍🏻👍🏻
Emily @ Sugar Spun Run
We’re so happy it turned out for you, Carla! Thanks so much for trying our recipe 😊
Yvonne
If I double the recipe to make 2 pizzas, should I double the amount of yeast as well or do I just use the same amount?
Emily @ Sugar Spun Run
Hi Yvonne! You’ll want to double all ingredients for a double batch. Hope that helps!
Suzanne
Tried this tonight and finally- a home pizza crust success!! It was easy to make and really delicious. Have you tried doubling or tripling the recipe to batch prepare? I made two batches in separate bowls but would love to cut the dishes if possible 🙂
Emily @ Sugar Spun Run
Hi Suzanne! We’re so happy it turned out for you! Yes, you can easily double or triple this recipe. Enjoy 😊
Gracie
If I make the dough and put it one of the bowls I have that has a silicone lid to it will it be fine after a couple of hours to then use later in the day?
Emily @ Sugar Spun Run
Hi Gracie! As long as you refrigerate it, it should be fine. 😊
Lara
Thank you for sharing this delicious recipe. I tripled it easily and it turned out perfectly. I like to mix my flours and used 3 cups of wheat flour, a cup of rice flour and a cup of almond flour for the triple batch. So yummy!
Emily @ Sugar Spun Run
We’re so happy you are enjoying our recipe, Lara! 😊
Jim Lloyd
Great recipe, made it today it was a hit.
Emily @ Sugar Spun Run
We’re so glad you like it, Jim! Thanks for trying our recipe 😊
Jessica
I’ve made this recipe a couple times over the years. I’ve saved it because it’s amazing. Thanks!
Emily @ Sugar Spun Run
We love hearing that, Jessica! Thanks for trusting our recipe and coming back to leave a review 😊
Michelle
Kids LOVED it!!
Emily @ Sugar Spun Run
It’s such a fun recipe to make with kids! We’re so happy it was a hit for you 😊
Steve
Thank you for the simple recipe! I tried it as posted first, and it was good.
I have found the rise to be too much, so I doubled all ingredients except yeast to make two pizzas at a time. I added 3 tablespoons of bread gluten. I also like the texture better after kneading it heavily for 5 minutes or so before dividing it into 2 balls and allowing it to rise, and then giving it a little extra rise time (45 minutes to an hour). I chose to add the garlic powder. You’re right, it’s a good idea to season the crust. I floured it and then tossed it, worked it in the air to get the right size for my pan. I then olive oiled it and pre-baked it for 8 minutes at 450 before topping it, and then another 12-20 minutes at 450 to get it fully done. On this second attempt, it was definitely the best I’ve ever done, so thank you again for sharing this!
Emily @ Sugar Spun Run
We’re so glad you enjoyed the pizzas, Steve. Thanks for your review 😊
Megan
This pizza dough is incredible! So soft! I love it!
Emily @ Sugar Spun Run
We’re so happy you love it, Megan! Thanks for trying our recipe 😊
Leslie
My go to recipe.
Emily @ Sugar Spun Run
We love hearing that, Leslie! Thanks so much for your five star review 😊
Lori
I love this recipe! I typically make 2-3 batches. I roll out individual size crusts and transfer to pieces of parchment paper just a bit bigger. We immediately use some for a meal, I freeze the rest on sheet pans. Once frozen I layer half in a freezer bag for use in the near future and seal the other half with my FoodSaver. I also keep squeeze bottles of pizza sauce in the pantry/fridge, mozzarella in the freezer and toppings ready on the go. This dough makes a great, easy lunch or snack that everyone in the house can prepare independently! That’s a my-kids-are-no-longer-babies-mom-win!! Daughter makes her own breakfast pizzas, too. Awesome recipe!!
Emily @ Sugar Spun Run
Hi Lori! It sounds like our recipe has truly become a staple in your house! Thank you so much for your review and five star rating–we sincerely appreciate it 😊
Ruth
Has anyone tried splitting the dough in half to make personal pan pizzas? Just curious.
Emily @ Sugar Spun Run
Absolutely! Depending on the size, you could get 2-3 small pizzas out of the crust 😊
Sherry
My family uses this recipe and it makes 2 pizzas. We like our crust thin. We usually make two 12 inches or one 12 inch and one full rectangle cookie sheet with the above recipe.
Anya
This was the second attempt at making pizza dough at home, the other recipe was a disaster but this one was perfect, my family (especially my husband) loved it.
Emily @ Sugar Spun Run
We are so happy our recipe was a success for you, Anya! Enjoy 😊
Kathryn
Planning to make this recipe today! Looking to make a double batch – does this recipe double well by just doubling all ingredients? Any recommendations?
Emily @ Sugar Spun Run
Yes, just double everything and you should be good. Enjoy, Kathryn! 😊