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)
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.
Margie
This dough was so quick, easy and delicious. I will never buy dough at the grocery store again. Thanks for sharing.
Kate
Can’t go wrong with a recipe for something “tricky” to make that is both easy AND delicious. Made this on a weeknight, followed the recipe exactly except for using 00 flour that is supposed to be good for pizza crusts – can confirm it works too! Thank you for sharing this recipe!
Deah
I made a doubled batch of dough and used half for a pizza, and half for bread sticks. It was so good! I absolutely love this recipe and will definitely use it from now on!
Emily @ Sugar Spun Run
Love that idea, Deah! Thanks for letting us know how it went ☺️
Michelle
do you think if I double it I’ll have to let it raise for longer?
Sam
Hi Michelle! It may take a little bit longer but not a significant amount of time more. 🙂
Kimmy
Wow!!!! This was amazing. I put the 1/8 garlic powder. Game changer. So amazing. I followed the rest of the recipe to a T. Was perfect. I will absolutely make this again and send the recipe to others.
I now understand why there are so many comments and reviews. Absolutely great
Emily @ Sugar Spun Run
So glad you enjoyed it too, Kimmy! Thanks for the review 😋
Mary
Make this pizza every Saturday. I use half Bob’s Red Mill Spelt flour and half Heritage pizza flour. Also, instead of sugar I substitute honey. It comes out great every time.
Lindsey
I tripled this recipe for me and my friends to have a pizza bake off, I was worried that tripling the recipe would have negatively affected the dough, but I was inpressed with how well it turned out! I will definitely be using this recipe again!
Yvrose
I just used your recipe this is the 👌. I didn’t change anything l will not use any other pizza crust. Thank you
Shelly
Hi! Is there anything I can substitute the sugar with?
Sam
Some people use honey, but I haven’t personally tried it. 🙂
Raven
Yummy delicious, I made this pizza dough but added sourdough starter to it. It was perfect. Thank you
Cassy Bernard
Easy to make came out great. Made 3 double batches for my sons birthday party. Made 3 pizza pans, 2 large cookie sheets and one med cookie sheet.
Amanda
I usually stay away from making any thing with yeast in. But we’ve moved to an out of the way place in Turkey and there are no takeaways. So I found this recipe, gave it a go and it was flipping brilliant. It is now in my recipe book. I won’t be buying pizza again. It is so easy to make this dough. Thank you❤
Cursty
I’ve been using your pizza recipe since Covid hit. It’s been an absolute hit at our house and since then, even my mother and sister started making use of the same recipe 🙂
A few weeks ago I was diagnosed with neutropenia (low white blood cell count) and was advised to cut gluten to lessen the chance of inflammation.
Please tell me that this recipe can be made with gluten free flour (keeping my fingers crossed really tight here haha).
Cursty x
Sam
Hi Cursty! I haven’t personally tried it using gluten free flour, but I have had commenters say they used Bob’s Red mill 1:1 gluten free flour with success. 🙂
Erika
Amazing every time 🙌🏼 even when I double the recipe👏🏼
Juliana
This is our favorite crust!!! I have been using this recipe for about three years, and I make it probably once a week. My toddlers love it, it is the best!!
Emily @ Sugar Spun Run
So glad it’s a hit for you, Juliana! 🥰
Susanne
Does this only make one pizza ?
Emily @ Sugar Spun Run
Hi Susanne! This recipe makes one 10-12″ pizza.