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.
Leigh Thayer
I’ve been making homemade pizza dough by hand for almost 30 years. Not consistently though. This dough is the best my wife and I have had ever! The flavor and the crust were perfect. Thank you so very much.
Susan
Came out great!
Douglas Ryan
I definitely think this is one of the best pizza dough recipes out there. Thank you.
Sharon
Wow! So easy to make. Very tasty!I was looking for a dough recipe that would be quick to do to use on a weekday. This Dough took 30 minutes to rise. I used 00 flour but I think all purpose flour will work fine. I used my 10 inch cast iron skillet and put olive oil on the bottom just enough to cover, a tablespoon. I did not preheat the skillet but placed it on the lowest rack in the oven. I used 455 degrees and cooked pizza for about 12 – 15 minutes. The crust was crispy and the top golden brown. What ever pan, skillet you use, check what maximum heat the pan can take, even some cast iron skillets have heat tolerance less than 500 degrees. Awesome pizza!
Sean P Hanlin
Ok so I decided to give this recipe a second chance and I can say that this is unabashedly the worst recipe for pizza dough that I have ever seen. I can also tell just from the 5 stars that this site simply blocks any negative reviews. But this is an honest review from a professional chief, this is all wrong for pizza. It’s just a wet sludgy mess.
Sam
I’m sorry it didn’t work out for you, Sean! The dough should *not* be a wet, sludgy mess, as you can clearly see from the photos and the video. However, over 5,000 people have successfully made this pizza dough with no issue and have rated it 5 stars, and you are in the vast minority with your rating (believe it or not!). If you haven’t already, take a look at the video and I think that could help you. I have had everyone from children, amateur bakers, and experienced bakers make (and rate) this recipe, so I think something just unfortunately went wrong in your kitchen. It happens, but it’s not the recipe 😉
Victoria
My family’s favorite!
Joann
This is so delicious and the recipe was easy to follow! I also made the pizza sauce linked in the recipe which was also delicious. We have extra sauce so my husband asked me to make the pizza again tomorrow. Looking forward to making again with different toppings.
Emily @ Sugar Spun Run
Wonderful! Thanks for trying our recipe and letting us know how it went for you Joann 🥰
Diana
This is so easy and great tasting. I normally do not comment on these recipe sites, but da**! This is really good!!!!
Jennifer Caruso
This is THE BEST pizza dough recipe! I make homemade pizza with it at least twice a month! This past Christmas I made pepperoni bread with it as well! So yummy!
Nick
Gluten free flour able to be exchanged 1 for 1?
Sam
I haven’t tried it to say for sure, but I know others have done so with success.
Amy
I make it with a Bobs Red Mill 1-1 but usually use a little less flour than the 290g listed as the max. And I definitely cook it for 15 minutes at 425°
Louise
Just made this pizza dough – it’s as easy as the dough for the garlic knots. I used “00” pizza flour, and I think I may have been better off using bread flour for a better chew. At any rate, my husband watched me so he could learn too. We used the quick pizza sauce to make a pizza in RV kitchen. I love that your recipes are very straightforward and detailed, using everyday ingredients and not needing any fancy equipment. Thanks again!
Emily @ Sugar Spun Run
Thanks so much for the kind review, Louise! We’re so happy you are enjoying our recipes ❤️
Tina
Very easy and tastes great!
Rhonda Rose
My son worked at a National Pizza company, and he helped me make this recipe. We LOVED IT! Its better than what is made in the restaurant!
Amy
I tried it. I loved it. My family wants me to roll it thinner next time. I can’t wait to try it again. Thanks!!!
Emily @ Sugar Spun Run
We’re so glad it was a hit! Thanks for commenting, Amy 😊
Alice Fukuhara
So easy to make
Gidget
Made ours in a well oiled cast iron skillet at high heat. The dough was perfectly tender and delicious with a crisp bottom. My boys declared this is the only pizza from now on! Added a garlic butter brush on the crust like the chain restaurants.
Used AP flour and only a bit less than 2 c flour to make the dough.