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 1/4 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 1/3 cups all-purpose flour OR bread flour* divided (250-295g)
- 1 packet instant yeast (2 1/4 teaspoon)
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/8-1/4 teaspoon garlic powder and/or dried basil leaves optional
- 2 Tablespoons olive oil + additional
- 3/4 cup warm water**
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 1/3 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 and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.
Sandra Bogin says
We tried your recipe tonight(doubled) and everyone loved it. I used regular yeast so it took a little longer to rise but had a great flavor and texture. My 2 and 3 year old granddaughters made their own little pizzas! It was too much fun.
Nana (I) prepared the dough. Mommy fixed the toppings and babies “cooked”! We got 2 12 inch pizzas and two kid sized personal pizzas. My son in law is asking to do it again soon!
Sugar Spun Run says
I love that the pizza dough turned into a family event that was such a hit! Thank you so much for your comment, Sandra! I’m so happy that everyone loved the pizza dough. 🙂
Chrissie says
Made this for dinner tonight…turned out perfect! Boyfriend says he is never buying another pizza elsewhere again, thanks so much for sharing!!
Sugar Spun Run says
What an amazing compliment! Thank you! I am happy that you both enjoyed the pizza dough. Thanks for commenting. 🙂
Ellen Muehlman says
If you use a pizza stone, should you preheat it, roll out your dough separately on a pizza peel and then put the pizza on the heated stone from the peel? Thank you for an easy recipe that works well! Sp many great reviews!
Sugar Spun Run says
Hello, Ellen! When baking on the pizza stone I typically just follow the recipe as indicated. To achieve a crisper bottom, you can preheat stone then place pizza on top, however, I have not done so. If anything the pizza stone just helps the pizza cook more evenly. I hope that you enjoy the pizza dough. 🙂
JmL says
Hello from a Spaniard in Finland… Normally I have been following different Spanish recipes and also from its original country in Italy… Always good but pretty much different flavors… I will try your recipe today and let you know! Thanks a lot! Your web and you seem so happy and awesome!
Have a lovely day!
Sugar Spun Run says
Thank you so much. I really appreciate your kind words. I hope that you enjoy the pizza dough. 🙂
Sydney says
I’ve been using this recipe for about 3-4months now and have probably made it 5-6times, once I doubled the recipe. It always comes out great, I’ve done thin crust, regular and deep dish with this dough and it works great for all! My family is huge on garlic and seasoning so I put about 1-1.5 tablespoons of garlic, thyme, oregano, and basil and it taste amazing!! Best pizza dough recipe ever!!!
Sugar Spun Run says
Hello, Sydney! I am so happy that you enjoy the pizza dough recipe. Thanks for the feedback and your kind words, I appreciate it. 🙂
Karolina says
Omg ! I can’t believe how easy and delicious that pizza is!!! Thank you so much for the recipe,my little daughter and hubby love it 😍
Sugar Spun Run says
I am so glad that your family enjoyed the pizza dough, Karolina! Thanks for commenting. 🙂
Finn says
Have made this dough twice now, everyone in the house loved it 🙂
Sugar Spun Run says
Thank you so much, Finn! I am glad everyone enjoyed the pizza dough. 🙂
Lorraine says
This is an amazing recipe!
Im also not very dough proficient, but this was as easy as you promised. I’ve attempted several other recipes which failed miserably, but not this one. Yay me!
Although I can see it being a useful dough for other applications, its a little too much for me alone.
Will this dough freeze well?
Sugar Spun Run says
Hello, Lorraine! I am so happy that you enjoyed the pizza dough and found it easy to make. Yes, you can freeze the dough. Enjoy! 🙂
Amanda says
Hi Sam! I love this recipe and want to have some available in the freezer to just throw together quickly but I have some questions. …Okay, a lot of questions.
What is the best way to freeze it? Wrap it in saran wrap and put it in a freezer bag? How long does it last in the freezer? How long does it need to thaw? And do you need to bake it differently than the original instructions?
Thank you!!!
Sugar Spun Run says
Hello, Amanda! I personally have never frozen the pizza dough, but others have and have had great success. I recommend making the recipe and letting the dough rise prior to freezing it. I would store it in a freezer bag for up to one month. When it comes time to bake it, let the pizza dough thaw and roll out. Enjoy! 🙂
Joanne says
Pizza turned out perfect!
Sugar Spun Run says
That is wonderful, Joanne! I am so glad that you enjoyed the pizza dough. 🙂
Laura says
Finally I can stop searching for reliable pizza dough recipes now that I’ve found your one. It’s so quick and turns out great. I added a bit more oil to make the dough smooth. It’s a nice deep pan pizza as is or can be stretched to make two thinner bases (which is more my style). Yum! I’ll be checking out your other recipes now. Thank you! 😀
Sugar Spun Run says
Thank you so much, Laura! I am so glad that you enjoyed the pizza dough. Thank you for commenting. 🙂
Rosanna says
So I did my best to follow recipe, but didn’t have cups and teaspoons😅, was doing other stuff and not sure if let sit enough… and STILL, great pizza. Love the recipe, short and sweet. Yaya!
Sam says
Yay! So glad to hear it turned out so well still! Thanks for commenting, Rosanna! 🙂
Krizia says
Love this recipe. I will definitely save this for future reference. I just did some little adjustments:
-Added some more water with my 2 cups of flour to have a cohesive, elastic dough.
-Cooked the pizza crust first with tomato sauce and 5mins before getting cooked, I put it out and put all my toppings – cheese, tuna, onions and olives – and baked it for 5 more minutes.
Thanks for sharing!
Sugar Spun Run says
Thank you, Krizia! I am glad that you enjoyed the pizza dough. 🙂
Jennifer says
Hi Sam. Great morning to you! Just looking down at your pics makes me want to try to bake a cake.. And I have a history of definitely not being able to. I am a much better non sweet pastry chef rolls and biscuits. Just by your pics alone you are instill inspiration. !!! I am very excited to try your pizza recipe. One last note, if you have not thought about it before compete on a baking competition. If your treats taste half as good as they look you have already crushed the comption.
Sugar Spun Run says
I really appreciate that, Jennifer! Your kind words mean a lot to me. I hope that you try some of my recipes and enjoy them! 🙂
Karen says
Thank you for the recipe! My 8-yr.-old daughter and I followed your recipe and baked our first home-made pizza successfully! We enjoyed it so much that we made pizza again the next day. My daughter claims it was the best weekend yet. One thing thought, we did the hand mixing using the bowl method then the well method the 2nd time around. We found the latter method easier and more fun…as she got to knead the dough more. LOL
Sugar Spun Run says
Thank you so much, Karen! I am so happy that you and your daughter enjoyed the pizza dough and that you had fun making it! Enjoy 🙂
GregT says
You don’t need to poke holes in your dough. That is actually a pretty bad idea because you want the dough to “spring” when it hits the hot oven. And the oven is too cold. It should be as hot as you possibly can make it. A commercial pizza oven will get to 900F or hotter, and you put the pizza directly on the floor of the oven, which shoots the heat into the dough instantly. That’s why a pizza cooks in two minutes in a good commercial pizza joint.
The other thing that happens is the cheese will cook really fast. In a home oven, if you use something like fresh mozzarella, it will “break” rather than melt because it will be in the oven for up to ten minutes.
Bread flour will provide more gluten so your dough will be stretchier. AP flour is OK, but you won’t get quite the same elasticity. As to rolling or spinning in the air, you can only roll it or spin it if your dough is pretty dry. If you use a wetter dough, you won’t be able to spin it. So you never see someone making Neapolitan pizza spinning the dough, because their dough is wetter than the chain places or the “New York” pizza dough. They just stretch it by hand.
The principle is that a super hot oven and a wet dough create instant steam within the dough. The bottom of the crust cooks almost instantly and becomes really crispy while the steam puffs up the dough really fast and it cooks before the dough dries out so you get a crispy outside and a chewy, not dried-out inside of the dough. You can do it in a home oven, but it’s too much to go into here.
Also, you don’t need to use any oil. I’m not sure why so many pizza recipes include it, but it’s not really what you want in your pizza dough.
Last thing – the reason the dough is kind of bland is because you make it way too fast. What creates flavor in the dough is the changing of the flour starches and proteins and the gasses and chemicals produced by the yeast and associated bacteria. Instant yeast that makes a dough in an hour will produce a very flavorless dough. You can amp up the flavor considerably by using a longer rise. So you can use say, half the yeast. Or you can use cold water, not warm water. Or both. Your dough will take a lot longer to rise, but it will have a much better flavor and texture. You can even put it in the fridge for a day or so – you’ll be very happy with the results if you do. When I was a commercial baker we never used a yeast dough on the day it was mixed together. It always got at least 24 hours to develop the gluten in the dough and the flavor.
Anyway, these aren’t criticisms, just observations. Good luck to everybody and happy baking.
Sam says
Thanks for the observations, Greg! I don’t recommend that anyone alter this recipe quite so drastically from how it is written but there are many different ways to make a good pizza dough.
Phil says
Greg went to a lot of trouble to critique your recipe! I thought it was a great quick recipe for homemade family pizza! Simple ingredients and made a lot of dough. Thank you!
Sugar Spun Run says
Yes, I agree and I appreciate the feedback! I am glad that you enjoyed the pizza dough, Phil. Thanks for commenting. 🙂
Phillip says
Would love to see your recipe. It’s pretty much almost there, so not sure why you didn’t just throw it out. Not to take anything away from the original recipe, but a commercial recipe would be nice to try. Greg?