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.
Elle
This is an easy and delicious/foolproof dough recipe. I also LOVE the pizza sauce recipe. It’s the best I’ve ever tried! My new fave toppings… mushrooms, shallots, blue cheese, and arugula. Thanks for my new go-to pizza “secret.”
Emily @ Sugar Spun Run
We’re so happy you like them both, Elle! Your pizza sounds yummy. Thanks so much for your review ❤
Mommycands
The recipe is easy to follow and the crust was delicious!
Emily @ Sugar Spun Run
We’re so happy it turned out so well for you! Enjoy 😊
Fadhilah Ahmad
I was so impressed with the results from my pizza, that the next time I wanted to do my dough, I had to click back into your website ☺️
Emily @ Sugar Spun Run
That’s what we like to hear, Fadhilah! Thanks so much for using our recipe 😊
Payton
I have tried this recipe 3 times now and each time the dough is waaaaay more dry than the dough in the video. In order to get the dough sticky and just pulling away from the sides, I only need the original 1 cup of flour. If I try and add any more it has to be forcibly kneeled in. Why do the measurements seem so off?
Sam
Hi Payton! Without being in the kitchen with you I’m not sure what is going on. I would just add the flour as needed to get the right consistency. It will take some work to get the final bits of flour worked in. You do want it to be well incorporated and not sticky. When you reach the right consistency you’re done. 🙂
holly
measurements are way off. half the amount of flour is needed, she calls for way too much flour.
Sam
Hi Holly! You can actually watch me make the pizza dough in the video. I use the amount of flour called for in the recipe. I think there’s a chance something went wrong while making your dough. I hope you still loved it! 🙂
Jodi
Can this dough sit out overnight to rise? Then, be prepared and baked the next day?
Sam
Hi Jodi! If you want it to rise overnight I would put it in the refrigerator. 🙂
Judy
Can this be doubled or tripled?
Or do I need to make several separate batches?
Thank you!
Emily @ Sugar Spun Run
Hi Judy! Yes it can. Enjoy!
Liz
Very easy recipe to make that tastes delicious. I used active dry yeast and proofed it before mixing with the dry ingredients. Dough was sticky but with the added olive oil it makes a very pliable and elastic dough. It also freezes well which is a plus!
Emily @ Sugar Spun Run
We’re so happy it turned out so well for you, Liz! Enjoy 😊
Beverly
Made this recipe! Was really good, i put it on broil for 30-40 seconds at the end because I had alot of toppings, was great!
Emily @ Sugar Spun Run
We’re so happy you enjoyed it, Beverly! Thanks so much for your review 😊
Wendy Cobham
No stars because I have not tried it with all purpose flour (but I will). Absolutely do not recommend it using bread flour. Terrible! I will try the all purpose next time. The recipe looks fine.
Carol Kirk
I’m Gluten free, so on pizza night, I’m used to making my own pizza from scratch. I tried your recipe for the rest of the family tonight…Wow! We are at 3300 ft above sea level, so we had to add a little more liquid, but they all liked it. I’ll try the bread flour next time to get a little more crispness. Thanks for a great recipe!
Emily @ Sugar Spun Run
We’re so happy our recipe was a hit for your family, Carol! If you ever try making a gluten-free version, let us know how it goes for you 😊
Lori
Will this portion make a 16” pizza
Emily @ Sugar Spun Run
If you roll out it thin enough, yes. Otherwise, you could try doubling the recipe! Hope that helps 😊
Tan
Can you use self rising flour if you don’t have the active yeast?
Emily @ Sugar Spun Run
We don’t recommend it 🙁
Scarlett Mae
I’ve used this recipe several times. Works amazing with regular AP flour and my kitchen aid. I’ve even cut the dough into personal size flatbread, prebaked and froze. My kids love it to make their own personal pizzas. 😊
Emily @ Sugar Spun Run
We’re so happy our recipe is such a success for you, Scarlett!
Sara_with_an_a
The absolute very best! Never fails and always devoured!
Emily @ Sugar Spun Run
Thanks so much for your review, Sara! We’re so happy our recipe is a hit for you 😊
Vanessa
I’ve made this many many times! My family and friends LOVE when I make homemade pizza! I make it at least 3 times a month. So my question is if I freeze a few to make my life easier, what is the process once I take it out of the freezer? Do I let it come to room temperature letting it sit for 30 min and follow like if I had just made it? Anything special I need to know? I’ve always made it fresh.
Emily @ Sugar Spun Run
We’re so happy the dough is such a hit for your family, Vanessa! You can just let the dough thaw overnight in the fridge and then use like you normally would. Hope that helps 😊
Bailey
Can you use any type of oil or just use olive oil for this recipe?
Emily @ Sugar Spun Run
Hi Bailey! You could substitute a vegetable oil. Others have used avocado or even sunflower oil. Hope that helps 😊
Christine
Can you use a mixer instead of by hand?
Emily @ Sugar Spun Run
Hi Christine! We actually find a stand mixer can make this recipe a little more cumbersome, but yes, you can use one! You would just follow the same steps. You will probably have to start stirring by hand until your dough hook can reach the dough and stir it. Hope that helps! 🙂
Charlotte
I used this recipe to make my first time ever pizza and it turned out amazing! Trying a second time, using all the same ingredients but my dough is alot more stiff when trying to form into a ball.
Please some advice would be greatly appreciated, ty!
Emily @ Sugar Spun Run
Hi Charlotte! It sounds like you may have accidentally added a little too much flour the second time. Definitely take a look at the video and make sure to add your flour gradually–depending on the conditions in your kitchen and the weather, you may need more flour one time and less another. Hope that helps ❤
Masa
I’ve tried it and it’s greatttttt!!!!!! I added oregano to the dough.
Emily @ Sugar Spun Run
We’re so happy you enjoyed it, Masa! Thanks for trying our recipe ❤