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
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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.
Britt
Read recipe notes and comments before making. The recipe says to combine everything at once, yet the notes say its preferred to proof the yeast. Wish I would’ve done that for best results but hopefully my current dough is okay. I usually do my due diligence but I trusted everything would ve included in the recipe!
Sam
Hi Britt! If making the recipe as written you do not need to proof the yeast first. That note is specifically for people who are looking to deviate from the recipe as it’s written by substituting active dry yeast instead. No worries, everything is included in the recipe and so long as you used the ingredients called for everything will turn out just fine 🙂
Mabel Perez
Loved, loved this recipe! The dough was super easy to make. Followed the recipe as written. Having the video was great, even though I read the recipe several times, having the video helped me visually check that my dough looked right! Everyone loved the pizza, I added Canadian bacon and tomatoes as toppings. My husband and kids asked that I make this pizza again.
Emily @ Sugar Spun Run
We’re so happy everyone enjoyed the pizza crust, Mabel! Thanks for giving our recipe a try and coming back to leave a review ❤
Peter Snyder
I’ve tried this dough twice and will pass. I know there are so many recipes available. I find dissolving yeast in warm water with honey or recommended sugar before adding to dough yields a fluffier dough when it proofs,
Theresa B
I have not made this yet, I just printed the recipe. I was wondering though can you use half all-purpose flour and and half bread flour, has anybody tried that?
Emily @ Sugar Spun Run
Hi Theresa! We haven’t used bread flour ourselves, so we can’t say for sure how it would turn out. We think it should be fine though. Please let us know how it works for you!
Gwen
I have used this recipe many times. In fact I have it rising right now. It’s a great recipe and using half and half should be awesome.
Nichelle
My family and I wanted to pizza for dinner last night but we didn’t have the money to order it. So I went online and I found this. We all loved this recipe and will be using this again soon! The flavors added with our topping was incredible! The best part, me, husband and two kids all helped to make this pizza it was easy and it would always be an amazing memory to share one day!
Emily @ Sugar Spun Run
Sounds like you made a delicious dinner and some sweet memories, Nichelle! Thanks so much for trying our recipe and sharing it with your family ❤
Jessenya Salinas
I found that after gradually adding the 2nd cup of flour, the dough became kind of dry… do you recommend only adding enough flour until we get the consistency of the video ?
Emily @ Sugar Spun Run
Hi Jessenya! Yes, definitely add it gradually until it reaches the proper consistency. You may need less or sometimes more than the recipe calls for, depending on the weather and conditions in your kitchen. This is common for yeast recipes. Hope that helps! 🙂
Lisa
Question: if I want to triple the recipe for 3 pizzas. Do I also put more yeast ? I know the other ingredients the answer would be yes but not sure if I put 3 packets of yeast ?
Emily @ Sugar Spun Run
Hi Lisa! If you’re making a triple batch, you will want to triple all ingredients. Hope that helps 😊
San
So light. Best I’ve ever made.
Emily @ Sugar Spun Run
We’re so happy you like the crust, San! Thanks so much for coming back to leave a review ❤
Peter
I use both of your recipes. Love the pizza sauce recipe, and the crust is yummy
Emily @ Sugar Spun Run
Thank you so much, Peter! We are so glad they are both a hit for you ❤
Saiya K
For years I would by already made pizza dough. This has got to be the greatest recipe everrr! I actually followed the recipe for the 1st pie, then I wanted to experiment a little with different flour for my 2nd. I used 3 types of flour unbleached flour, bread flour and pastry flour. I must say both pies were gone back to back. Thank you for sharing your wonderful step by step recipe!
Emily @ Sugar Spun Run
We’re so happy our recipe was such a hit for you, Saiya! We appreciate you coming back to leave a review. Enjoy! ❤
Sasha
Omg my daughter wanted pizza night and this recipe made it so easy…our pizza came out perfect on the first attempt ..she wants to show it to everyone….
Emily @ Sugar Spun Run
Aw, that’s so sweet! We’re so happy the pizza dough worked out for you both, Sasha ❤
Mark
Absolutely love this recipe and have been making it for quite some time. A few months ago I started experimenting using semolina flour mixed with the all purpose flour. I found a mix of about 40/60 blend is awesome!! I know it’s not necessary but I like to make pasta so I always have semolina around. Anyway, thanks for another awesome recipe!!
Emily @ Sugar Spun Run
Great to know, Mark! Thanks so much for coming back to let us know how it worked for you. Enjoy! 😊
Lizz
I keep this dough made up when grandkids are here easy meal for them
Emily @ Sugar Spun Run
Great idea, Lizz! It’s a fun recipe to make with kids 😊
Julie
First time making my own pizza dough. It was amazing! So glad I found this
Emily @ Sugar Spun Run
We’re so happy it was a hit for you, Julie! Thanks for trying our recipe ♥
Cris
This is incredible!!! This is our go to recipe! I am not a big baker but these instructions are perfect and easy. My 3 year old loves making it. Thank you!!
Emily @ Sugar Spun Run
Thanks so much, Cris! We just love hearing that. Enjoy ♥
D. Carbee
Just made pizza with your recipe – didn’t proof the yeast, just mixed up and warmed. Very nice recipe and easy to use. Thanks.
D.C.
Emily @ Sugar Spun Run
We’re glad it turned out for you! Enjoy ♥
Susan
Great, simple recipe. First time making my own pizza dough. I used bread flour, doubled the recipe, added some garlic powder, and left it in the refrigerator overnight. It came out great. Almost tripled in size and I rose it again after taking out of the frig. Made three pizzas out of it and it was delicious. Will definitely use this recipe again.
Emily @ Sugar Spun Run
We’re so happy it was a hit for you, Susan! Thanks for giving our recipe a shot 😊
Lynn
Tried this for the first time and instantly fell in love with it! Been my go-to pizza dough recipe since! The whole family loves it! Thank you so much for sharing such a fuss free perfect recipe!
Emily @ Sugar Spun Run
That is so nice to hear, Lynn! Thank you so much for trying our recipe ❤
Suchi
I have tried way too many recipes with lots of failure.
This is to the point, quick and simple and easy. The bestest of the best pizza dough recipe. Ever.
I am so glad this came as the first recipe on my Google search.
Saving this one! Forever. I refuse to try any more or any other recipes after making this.
I’ve tried two friends’ recipe, 2 of my sister’s recipe, pizza flour from Kroger where you just add water, Betty crocker packs too.
Yours is the softest and perfect.
But for some reason I always have to bake my pie dough for 5 mins before flipping the pie crust then adding sauce and toppings and re cooking it, or it tends to stay undercooked :/
Thanks a million for this!!
Emily @ Sugar Spun Run
We’re so happy our recipe is a hit for you, Suchi! Thanks so much for your review. Enjoy your pizza ❤