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.
Renee Langelier
I just fed my picky children with this dough recipe and they LOVED IT! So light and fluffy. Thanks Sam! Will be saving this one to use for life! 💌
Emily @ Sugar Spun Run
Woo hoo! Thanks so much for using our recipe, Renee! Enjoy 😊
Elizabeth Gutierez
What sorcery is this? Easiest pizza dough to spread out ever! Mine always look lopsided but this time, I was able to achieve a perfectly circular pizza! Thank you!!
N Wilson
We used this recipe to make breakfast pizza. Worked perfectly, great results. Ignore the haters, they didn’t follow the recipe and they’re blaming you for it.
Ash
I would say that this is the worst pizza dough recipe I’ve ever used but that wouldn’t be accurate. This isn’t pizza dough. It’s cracker dough. If you like the texture of frozen pizza, this is the recipe for you. Pizza dough is supposed to stretch, have a chewy bite, have bubbles, etc. This isn’t close to that.
Sam
I… I think something went wrong in the kitchen? Sounds like too much flour was used? not enough water? bad yeast? This dough stretches, has the perfect bite, etc. Might be helpful to take a look at the video you can see the dough step-by-step as well as the final outcome.
Stephanie Flater
I am a fan of this pizza dough recipe. This has been the easiest recipe I have ever used. Always comes out perfect for me. I do mix the yeast, sugar and water first, old habit. I am also good at adjusting the flour as needed. We rarely get pizza out, but a couple weeks ago we did and the comments were, they like my homemade pizza more. So that’s what I made last night. Thank you!
Melanie
You’re definitely doing something wrong then. I’ve made this dough dozens of times and I get a beautiful base to my pizza every single time. If something doesn’t work, try again and use different/fresher ingredients.
Theresa
This is exactly the same as the pizza my Italian grandma used to make. She would put anchovies on it. It’s not a normal pizza dough but it’s so delish.
Chris
I’ve made many other types of pizza crust and this is definitely THE BEST one of all!!
Emily @ Sugar Spun Run
So glad you love it, Chris! Thanks for the review ❤️
Mike
First time I’ve used this recipe, came out perfect. We even tossed one on the grill, awesome. Thanks
Ben Helvensteijn
Wiling to give your recipe a go, in spite of the contra evidence in your resolute statement: “I absolutely loathe oregano”. Oregano is arguably the best addition to any pizza, giving the much needed counterbalance to all that caramelizes in the process of making pizza. I expect to get back here after having made a pizza using your directions. Later, Ben H
Karen Kelleher
Loved it! So easy! Other commenter stating negative thoughts about you loathing oregano. Well. I’m from northern Italyamd I use mint and basil garlic crushed red peppers evoo in my Italian sauces. We did not use much oregano
Hope
Can I make the pizza dough the night before and roll it out and leave in the fridge for the next day?
Sam
Hi Hope! I probably wouldn’t roll it out the night before because it will rise in the refrigerator.
Old Grey Mare
To each their own. I am not certain whether I like oregano, but I think I do as long as not too much of it. It is basil which I loathe — and dill, but at least nobody puts dill on pizza! But I guess I wouldn’t be surprised if someone did as they seem to put it in EVERYTHING else.
Ben Helvensteijn
Hats off Sam, truly the crust one aims for in a pizza.
And then, of course, you might say ‘how could you ever have doubt me?’
Well, blame it on the loads of other posts of “great” pizza crusts, which were complicated and did .n.o.t. give the expected result. So I thank you dearly for posting this easy to make pizza dough that seems hard to mess up, and gives anyone just what one expects from a great pizza retaurant, but making and baking it in one’s own kitchen.
Sam
I am so thrilled to hear this, thank you so much for your kind comment, Ben!
Vicki
I threw all ingredients in my ninja and dough cane out perfect. I used bread flour in mine. Everyone loved it.
LJ
Best dough I’ve ever made. I come back to it time and time again. I love putting it outside in the California heat to watch how much it rises! Excellent ratios. Thank you!
Kee
This is the simplist and most delicious homemade dough I have made and eaten. This dough is an absolute hit in my household.
Sally Griner
Used this recipe today to make pizza and I have to say it’s the best pizza crust! So simple to make and turns out delicious !
Karen
I have this recipe bookmarked. It is one of my favourites and used often. I do add garlic powder to the dough for added flavor. I often make a few to leave in freezer for another night. Thanks.
Ken
Made today it was okay . I made one 12 inch pizza . Think it needed a little more water . I wanted the crust a little more chewy and less bread like .
Will make it next time and play
with water . Thanks for the recipe.
Erica
This dough seriously is the best! I use just 2 cups of flour, the extra half wasn’t needed. I like to split this dough into two and have two thin crusts pizzas. I wouldn’t knock this recipe if it doesn’t work the first time – trial and error! I used to say pizza is the only food homemade that’s not better than store bought, but this recipe changed my mind!
Renee E Stewart
I used this recipe last night to make pizza and it was Perfect!! No complaints. Thank you!
Brenton
Have you ever frozen the dough to use for later? If so, before or after the rising stage?
Sam
Hi Brenton! I have not done it personally, but I know others have with success. You’ll want to let it rise, deflate it, and then freeze. 🙂
Susan
I’ve made this recipe many times and it always turns out great. I like to add garlic powder and dried oregano for extra flavor.
Eva L
10/10 Highly Recommended!
Diana
This was way too sweet. Nobody in my family ate it because of how sweet it was. I’m mad at myself for not knowing that it would be disgusting sweet. The dough did not cook in the middle either but burned on the crust part. My loves pizza but even my kids couldn’t eat this pizza. They at the cheese and the sauce off of it.
Sam
Hi Diana! Could something have been mismeasured here? The recipe only calls for 1.5 teaspoons of sugar to activate the yeast.
Shannon Smiley
Sounds like you measured with a tablespoon instead of a teaspoon. The dough isnt dweet I’ve used this recipe a lot.
Hannah
I love this dough, but I generally make two pies for my family at a time, and I’m having a hard time getting the same consistency when I double the recipe. Any tips for making a double batch instead of two separate batches?
Sam
Hi Hannah! I think my best tip would be to go by consistency of the dough rather than specifically by the amounts of ingredients listed. You’ll want to start with the measurements in the recipe, but don’t be afraid to adjust the flour. I’m not sure if your consistency is seeming more or less dry, but if it’s more dry, just start with less flour and add as-needed until you have the proper consistency you expect when making it a single batch. Yeast-doughs can be finicky and it’s best to go off consistency rather than a set amount of water/flour. I hope that helps, and I’m so glad you’ve been enjoying the recipe! 🙂
Aisha
I followed this recipe to a tee and it was still sticky. Even after adding more flour? I wonder what I did wrong.
Sam
You may have just needed more flour. 🙂