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.
Mia
Can I cut the pizza dough into different shapes and then bake it? I am planning to make this for my daughter’s baby shark bithday party. I want to cut it into fish shape and make little pizzas. I might have to roll the left over dough after cutting shapes for the first and may be second time too. Do you thisnk it would work ?
Sugar Spun Run
Hi, Mia! What a cute idea! I have never tried so it is hard to say. Pizza dough, in general, tends to shrink when baked. I would do a test run to see. Keep me posted on how it turns out. 🙂
Mia
Hey, pizza dough turned out awesome, I did a test run for fish shapes too. It was good from the centre but sides got hard a it happens in normal pizza too. but its already so small that softer area is very less, if you know what I mean. 🙂
But overall this is a great recipe, I an planning to make a big fish shaped pizza using this recipe.
Thanks a lot for sharing this recipe.
Sugar Spun Run
Hi, Mia! I am so glad that it worked out. I would try adjusting the temperature slightly so it cooks more evenly. If you haven’t checked the accuracy of your oven temperature, I highly recommend it. Your oven could be running too hot. I hope the fish-shaped crusts are a hit! 🙂
Donna M Dill
Can you freeze the dough?
Sugar Spun Run
Hi, Donna! Yes, you can! I recommend that you let it rise then store it in an airtight container or freezer bag. I hope that helps! 🙂
Rachelle Spencer
We made this last night – WOW
Super easy, and it is so good!
Sugar Spun Run
Thank you so much, Rachelle! I am so glad that you enjoyed the pizza dough. 🙂
Carlie
I don’t have a pizza pan, would a pizza stone be okay? How would I adjust it? Can’t wait to try tonight!
Sugar Spun Run
Hi, Carlie! Yes, a pizza stone will work fine. No adjustments needed for the recipe itself. I would just keep an eye on the bake time. I hope that you enjoy it! 🙂
Bea
Hello , this is my first time trying to make pizza and I’m excited 🙂 but time isn’t on my side with work and kids so I have to do my best to time manage. After making the pizza dough in the morning can I leave it out to use later for dinner ? Or should I refrigerate until I need it?
Sugar Spun Run
Hi, Bea! Yes, you can make it in the morning or the night before. You want to let it rise prior to putting it in the fridge. The pizza dough will keep in the refrigerator for up to 1 week. You want to tightly cover the dough with plastic wrap to keep the surface of the dough from drying out. Good Luck making your first pizza dough. Let me know how it turns out. 🙂
Nancy
Love the pizza crust!! I am going to host a pizza party. Would I be able to make this in advance and store it in the fridge in advance of the party? If yes, how many days can I keep it in the fridge? Thanks!
Sugar Spun Run
Hi, Nancy! I am so glad that you enjoyed it! The pizza dough will keep in the refrigerator for up to 1 week. You want to tightly cover the dough with plastic wrap to keep the surface of the dough from drying out. I hope everyone enjoys it at the pizza party! 🙂
Michelle
Can the recipe be doubled to make 2 crusts at the same time?
Sugar Spun Run
Hi, Michelle! Yes, that will work fine. 🙂
Rainer
I’ve taken to making cheese stuffed pretzel bites with this recipe…just boil 4qts of water with 1/2 -3/4 cups baking soda before baking… break off a small dot of dough and wrap around a small snack sized black of cheese and bake as normal.
Brush with melted butter and sprinkle with kosher salt. Enjoy…warm or cooled.
Granted, I’ve yet to figure out how to not have the cheese leak, BUT the leaky cheese caramelizes and adds a crispy ‘skirt’ which is enjoyed almost as much as the bite itself. 🙂
Sugar Spun Run
I love this idea, Rainer! The addition of the cheese sounds perfect! I am so glad that you’ve adapted this pretzel recipe and made it your own. Thanks for commenting. 🙂
Zoë
Can this dough be frozen?
Sugar Spun Run
Hi, Zoë! Yes, it can! I recommend that you let it rise then store it in an airtight container or freezer bag. I hope that helps! 🙂
Aine
It’s an awesome recepie it’s easy to make and delicious it didn’t cause any trouble Ur the beeest
Sugar Spun Run
Thank you so much! I am so glad that you enjoyed the pizza dough. 🙂
Diane Spangler
Mixed this up in my bread machine on the dough cycle. Excellent pizza. Crispy outside and soft inside. This is a keeper.
Sugar Spun Run
I am happy that you enjoyed the pizza dough, Diane! Thanks for commenting. 🙂
AFraz
Don’t know what exactly is different, but this crust is hands down THE BEST homemade recipe I’ve ever made! I was worried because I only had all purpose flour, My yeast was on the older side, and the dough didn’t exactly double. I thought it was going to be a disaster for sure, lol. but it still came out delicious!! My daughter said, Please let this be the only crust you EVER make!” I’ll be sharing the recipe and pinning like crazy! 😉
Sugar Spun Run
HOORAY! I am so glad that you enjoyed it, AFraz. Thanks for the 5-star review and for sharing it. 🙂
Lisa
So good and yet sooo easy!!
Thank you for this recipe Sam!
Sugar Spun Run
I am so happy that you enjoyed the pizza dough, Lisa! Thanks for the 5-star review. 🙂
Megan
I’ve NEVER left a review in a recipe before. EVER. But, in this case, pats on backs, sister, because this dough was seriously the best! I didn’t have instant yeast so I activated some and adjusted the water/sugar to match the recipe exactly. It was delicious.
Sugar Spun Run
I am so glad that you enjoyed the pizza dough, Megan! Thanks for trying my recipe and taking the time to leave a comment. 🙂
Kate Kertesz
Great recipe we’ve made many times and sometimes substitute for 1/2 whole wheat flour or another flour works just awesome. thanks!
Sugar Spun Run
Thank you so much, Kate! I am so glad that you enjoyed the pizza dough. 🙂