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    Home » Recipes » Breads (Yeast & Quick Breads)

    The Best Pizza Dough Recipe

    Updated: May 25, 2018 • Published: May 23, 2018 by Sam Merritt • 9,231 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. Jessica

      September 16, 2022 at 1:04 pm

      Am excited to try this recipe out since it does seem fairly simple! However, am thinking of making the dough ahead of time (while kids are at school) and then letting the kids make their own little pizzas for dinner. Will it be ok to let the dough rise for more than the recommended 30 min or will I encounter issues like over-proofing of the dough if I make it 3-4 hours ahead of time?

      Reply
      • Emily @ Sugar Spun Run

        September 16, 2022 at 3:07 pm

        Hi Jessica! This sounds so fun–we bet your kids will love it! We actually provide instructions on how to successfully make this dough in advance in the recipe notes 😊

        Reply
    2. Jason

      September 15, 2022 at 9:28 am

      Can this dough recipe be used in an Ooni pizza oven?

      Reply
      • Sam

        September 15, 2022 at 9:13 pm

        I have never used one before, so unfortunately I can’t say for sure if it would work or not. 🙁

        Reply
        • Anne

          September 17, 2022 at 6:14 pm

          5 stars
          Best and easiest crust ever. I left mine in the oven longer to crisp it up more. Husband approved and will definitely make again. I only needed 1.5 cups of dlourand was worried it would make a big enough crust. It was the perfect size. Thanks

    3. Kara

      September 12, 2022 at 5:35 pm

      5 stars
      Came out bomb! Thank you!

      Reply
    4. Belinda

      September 11, 2022 at 2:49 pm

      5 stars
      Love this pizza dough!
      Lots of compliments!

      Reply
    5. BJ

      September 11, 2022 at 8:26 am

      At what point can these be frozen for best taste when served? And can they be cooked/reheated from frozen or do they have to be thawed?

      Reply
      • Sam

        September 12, 2022 at 9:51 pm

        Hi BJ! This can be frozen after it has risen. You can either roll it out or just deflate it and freeze it as a dough ball. I haven’t tried baking it from frozen so I can’t advise how that would work. I think it could, but may just need to be par baked a little bit before adding toppings, and may take an extra few minutes. 🙂

        Reply
    6. Amber

      September 09, 2022 at 10:07 pm

      4 stars
      This recipe is super easy and delicious. I change up the Italian seasoning variations I throw in every time.. and it always comes out a winner. I make this at least once a week and right now my jam is topped in fresh pesto and tomatoes from the garden!

      Reply
    7. Amy

      September 08, 2022 at 5:39 pm

      5 stars
      This is easy to make and so fricken good! Don’t judge us…I made this last night and tonight!! I had to hide leftovers so my kid can take some to school tomorrow. Definitely a new family fav!

      Reply
    8. Trish Earley

      September 06, 2022 at 9:06 pm

      5 stars
      So good! I usually take off toppings from pizza and leave the crust but I ate every bite. It was super easy to make and absolutely delicious. Great recipe, thank you!

      Reply
    9. Svennik

      September 05, 2022 at 9:57 am

      my bf and his friends loved this! we (I) made four pizza’s and we couldn’t even finish them all. they were loaded with good stuff and it was almost even better the next day. thank you!

      Reply
    10. Alma

      September 05, 2022 at 9:36 am

      Best recipe and very easy to make.
      Thank you so much 😊

      Reply
    11. Christi

      September 02, 2022 at 11:34 am

      I don’t have much experience with making any type of bread or dough, and it was so helpful to actually watch you make it. I am about to try this recipe now, and feel pretty confident that I will actually be able to do it since you showed us on your video. Thank you for posting!

      Reply
    12. Marina

      August 30, 2022 at 8:30 pm

      5 stars
      Best pizaa dough ive EVER had, none of the other recipes i have used even compare

      Reply
      • Emily @ Sugar Spun Run

        August 31, 2022 at 9:04 am

        Thanks so much for trying our recipe, Marina 🥰

        Reply
        • Rebecca

          September 01, 2022 at 10:00 pm

          This was amazing 👌

        • Chris

          September 02, 2022 at 9:19 pm

          5 stars
          Definitely saving this recipe, the dough was light, fluffy, and delicious.

    13. Danielle

      August 30, 2022 at 7:08 pm

      I did this and ended up adding a little more water because it was a little dry. Could you tell me what I’m doing wrong please ??

      Reply
      • Emily @ Sugar Spun Run

        August 31, 2022 at 9:04 am

        Hi Danielle! The first step is to make sure you’re measuring your flour properly. We only add flour until the dough reaches the right consistency, so just add a little at a time and then stop when your dough looks right. You may not need all the flour listed. 😊

        Reply
    14. Crystal

      August 28, 2022 at 12:42 pm

      5 stars
      This really is the best recipe out there. Thank you!

      Reply
    15. Zulu

      August 27, 2022 at 4:52 pm

      5 stars
      Single bachelor who wants to cook more here. Perfect recipe! I love the ease and how quick it is. Thank you for posting this ^-^!

      Reply
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