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.
lisa
This is my go-to recipe. I love it! I had never really cooked with yeast before, but this recipe has made me a major fan because it turns out perfect every time. I actually really enjoy making the dough, so I never buy store bought anymore. I make sure I have a glass of wine before I get started, which combined with the smell of the garlic powder and basil mixed with the warm water, olive oil, yeast, and flour in the first step…it’s to die for! Making pizza is one of my favorite things to do on a Friday night now. I usually make two recipes and separate it into three pizzas, one small one for me and two big ones (thinner crust) for my husband/sons since I don’t eat meat and they do. It is really a wonderful recipe.
Neal
Great recipe and super easy to follow! I did have to bake mine longer than 13 minutes, but that’s likely my own fault for loading on the toppings 🙂 Fiancé approved and will be a repeat dinner option in the future. Thanks!
jr
This pizza is delicious
I’ve made it like 3 times and its been good each time!
Crystal
I always use this recipe and it NEVER ever fails.
Wondering if this can be used for pizza pockets? Any advice ?
Thanks for all your awesome recipes!
Sam
Hi Crystal! I haven’t tried it, but I think that could work. 🙂
Ben
I make this recipe in bulk (5x) to freeze and pull out for a low-maintenance but tasty dinner. It’s a crowd-pleaser for an intimate date or hanging out with friends. I’ve been using this recipe for over a year now and consistently receive high praise for the results! I like to use a lighter pan and cook it slightly longer (17-20 mins) and then I’ll throw on the broiler for a couple of minutes and watch the crust crisp up nicely!
Emily @ Sugar Spun Run
We are so happy to hear that our recipe has become a staple in your home, Ben! Thanks so much for commenting and leaving a review ❤️
Diane Maz
Absolutely perfect. Thin and crispy with excellent flavor.
Emily @ Sugar Spun Run
Thanks so much for the review, Diane! Enjoy 😋
Maria
Excellent recipe. We tried it for homemade pizza on Valentine’s Day and it was a huge hit! Super crispy and flavorful, this is definitely a new staple recipe in our house.
Emily @ Sugar Spun Run
We’re so happy you enjoyed, Maria! Thanks for trying our recipe 😊
Clare
Fantastic recipe!! Came together quickly with a stand mixer and was a delicious pizza crust. I’ll definitely be making this again!
Alecia
I am looking for advice on sourdough. I made a starter and then neglected it in the fridge. I am trying to make a discard recipe from it and I get no rise. I have never really gotten ANY rise at all. I am thinking I should just get some packaged yeast and add that, roll it back out add yeast and clump back up…hope it rises from there….what do you think?
Sam
Hi Alecia! I actually have a few sourdough recipes coming soon that I think you are going to love. 🙂
Eliana
Can I bake the dough plain and freeze it for later? I want to have a quick grab crust for homemade pizza.
Sam
Sure thing! 🙂
Cade Barrington
Delish!!!
Gerry
I used a pizza stone and raised the temperature to 450 degrees. Corn meal sprinkled on my open ended cookie sheet (my peel) worked great for sliding the pizza onto the stone for 13 minutes. Great pizza!
Emily @ Sugar Spun Run
Wonderful! Thanks for letting us know how it worked out for you, Gerry. Enjoy the pizza ❤️
Alexander
Honest, this recipe is the best quick and easy pizza dough recipe ever!
I’ve recommended it to so many people after they’ve tried my pizza!
Just wanted to say thank you so much for sharing 😀
Sam
Thank you so much for trying my recipe! I appreciate it! 🙂
Hillery
If I make ahead and store in the refrigerator, do I need to allow the crust to warm before baking? Thank you. I love your recipe! I make breakfast pizza and we love it.
Emily @ Sugar Spun Run
Hi Hillery! You will want your dough to sit at room temperature for a few minutes after pulling it out of the refrigerator so that it is easier to work with, otherwise, it is not needed. Enjoy! 😊
Barb Butler
It was an amazingly easy and quick dough to make. I used it for a deep dish pizza in an 11” tart pan and it came out beautifully!
Marianne
Hi Sam, thank you so much for this recipe. I did not want to rush the dough so I used cold water and let it rise in a cold kitchen for five hours. Had to punch it down a couple of times. By the time I was ready to cook it was perfect. Very easy to work with and my husband loves the lightness. Thank you so much. Definitely a keeper.
Chad
Great recipe and very easy to make thank you!!!
Haifa
I love this recipe and my pizza has never been bette
Heather
Hi… quick question please: I am going to make dough Saturday for Sunday pizza. The directions say to make in advance….”let dough rise, then deflate, wrap and put in refrigerator”. Do you knead the dough prior to putting in refrigerator or just before you make the pizza. Thanks!
Sam
Hi Heather! Sorry I missed this one. You can just knead the dough right before rolling out to put in the oven. 🙂