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.
Calvin
GREAT! I used this dough to make small personal pizzas and they turned out excellent. Really tasty dough. Our pizzas cooked up in 5 1/2 minutes at 500 on a pizza stone. Kids and wife loved it! The dough worked well for standard crusts and super thin crusts as well.
Thank you!
Sam
This is so nice to hear, Calvin! I’m glad to hear the recipe was such a success with the whole family, thank you so much for commenting to let me know how it turned out 😀
Steve
Tried several pizza dough recipes and by far this is simple and very good. Easy to critique and make it your very own. Had to adjust the time due to I just moved to a higher altitude.
Using it tonight for friends over for dinner.
Thank You for Sharing!
Sam
So glad you enjoyed, Steve! Thank you for commenting 🙂
francesca pallone
ours is rising as we speak (“speak”… lol, TYPE, I should say! XD) can’t wait!
Sam
I hope you love it! 🙂
Michelle
I made this recipe with and without the seasoning. It tasted better with the seasoning, and I used garlic and Italian seasoning. I did like it, however the second one I made the crust was a little too thick, and I think it was from letting it sit out for a few hours. My boyfriend works nights and wanted to wait to make it. I also sprinkled cornmeal on the pizza pan instead of using parchment paper. I boyfriend thought it was delicious. Thanks
Sam
Glad you enjoyed, Michelle!
Barbara Delozier
Wonderful recipe with amazing results ! I may have left it in too long because the crust was a little dry — 22 mins — waiting for mozzarella to melt. Next time, I’ll use the shredded mozzarella, rather than slice a whole log and pull it apart. The crust tasted better than any frozen I’ve had. And, the dough rose perfectly in about 30-35 mins. Kudos, Sam 🙂
Sam
I am so glad you enjoyed it, Barbara! 😊
Iulia
Hello. I am planing to fibe this a go and I was wondering if I can make more dough and put it in the freezer so I can use it some other time. Will it work after having been frozen? I tried many different recipes for pizza dough but I never found a really good one and I hope this one works.
Sam
Hi Iulia! Yes you can freeze the dough, just make sure it is in an air tight container. Enjoy! 🙂
Paul R
I am not a person that post any type of comment, good or bad, but I have to say that this crust is a winner. This is also the first one I came a crossed. I have to say that I proofed my dough at least 4 times if not 5. ( I got busy changing out the kitchen sink ) I was am trying to find a easy pizza recipe and I found one.
I bake my pizza in a 12″ cast iron frying pan. Love cooking with cast iron.
And for all the skeptics that it didn’t work try again because there is not much that can go wrong with making this.
Sam
Thank you very much, Paul. I appreciate you taking the time to let me know how it turned out! Happy baking! 😊
n
I was skeptical of the proofing time of this recipe but decided to take a risk with it anyway. Unfortunately, my skepticism was right, and after following this recipe to the tee TWICE this dough failed to rise within 30 minutes. Disappointing.
Sam
Sounds like a problem with the yeast. Did you use instant yeast? If your water was too hot or too cold that could have been the problem, or your yeast may have just been bad. Disappointed to hear it didn’t turn out for you!
Michelle
The yeast was one of my questions. It has to be instant yeast? I only have regular active yeast, but will go purchase instant if that is what will make the recipe successful. Thank you
Sam
Yes you need instant yeast not traditional.
Tami
Wow! This pizza crust is awesome and so easy to make. Rises in 30 minutes just like the recipe says. I used it to make copycat Olive Garden Pizza Bowls and one recipe was enough to make 5 bowls. I may season the crust next time and make calzones. So many possibilities! Thanks Sam!
Sam
I am so glad you enjoyed it, Tami! ☺️
Michael McC ray
After 4 failed attempts using other recipes I stumbled on to yours and one try, I hit it out the park. My wife said it was the best pizza she’s had in her life, now she calls me Mr. Pizza. Unfortunately she has stared inviting her friends over to try, now I’m not so happy. Thank You So Much!
Sam
😂 I’m so sorry! I am glad she enjoys the pizza though. ☺️
Jasmine
What exactly do you do with the dough , if you’re making it ahead of time? The recipe seems like its supposed to be used immediately.
Sam
I know others have refrigerated it with success, but I have not tried it myself.
Oat
If you want to make the dough ahead of time, just store the dough in the fridge once you make it. It’s probably best to keep it in plastic wrap because it will prevent it from drying out and/or forming a skin. The dough should last for at least a few days, but will start to taste like sourdough bread if you leave it for a while.
Jen
I was really pleasantly surprised by this recipe. I’d been looking around the interwebz for a quick pizza crust that would rise quickly, so gave this a try. I wanted a slow rise, so I started with room-temp water, instead of warmed.
As happens, my dinner plans changed. About 3 hours into its rise, I punched the dough down and popped it into the fridge.
The next day, I let it warm up for more than an hour on the counter, kneaded for a few minutes (with extra flour; a 1\3 cup or more) and let it rest for another 30 minutes. Don’t be deterred by the stickiness – add some flour and let it sit around for 15 minutes before adding more. It was as stretchy and full as any pizza dough I’ve used. It had developed a very pleasant sour-dough-ie-ness and the flavor was fantastic.
At any rate, kudos on the versatile recipe. Plan to use it for calzone next and will probably let it rise for a day in the fridge – on purpose this time!
Sam
I hope you love it just as much for your calzone. Thanks for letting me know how it turned out. ☺️
Herane
My kids LOVED this pizza. They claim it is better than restaurant bought pizza. I had to comment here because we are just waiting for our second time (made our first one last weekend) pizza’s to bake!!! They keep asking if 15 mins are over:) Thanks for sharing this simple yet tasty pizza recipe!
Sam
I am so glad everyone enjoys it! Thank you for letting me know I really appreciate it.☺️
Evelyn Hillman
Oh my God! I’ve tried the recipe 3 times in 3 wks. The first time I made it….shud have cooked it a little longer. I put it back in the oven, puurrfect- my fiance’ loved it…my grandkids came, I let them make their own pizza, they were ecstatic! Today, Nov. 1st. I’m making it again…my dough is rising now… This is a good to recipe, its puurrfect- everytime.. YUM!
Sam
Thank you, Evelyn. I am so glad everyone enjoys it. 😊
Deborah Surbaugh
Homemade Pizza should be easy and quick – Samantha’s Best Pizza Dough is a winner! I followed the recipe, using all purpose flour, and it is as easy and yummy as Samantha notes. I’m an experienced dough maker and this dough had a nice feel and was easy to work with. For a cook with no yeast dough experience this would be a great recipe to learn.
Sam
Thank you very much Deborah! ☺️
Juanita
I’m excited to see how my pizza turns out today…. With all the positive feedbacks I know It’s going to be great. With the extra dough I’m going to make a couple of breadsticks. Thank you for sharing!😄
Sam
I hope you love it! ☺️