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.
Steven Capon
So I tried this recipe….followed the directions exactly…I used the 3/4 cups of water as directed. I found that the dough did not look as wet as the dough in the video. I ended up having to knead it to even come close to how the dough looked in the video. After rising for 1/2 hour…dough doubled and was ready for prep. Dough at this point still seemed somewhat dry. Made pizza and baked. Cooked on a stone at 500. Crust came out the consistency of French bread or a bread stick..too crispy. I was very disappointed with the final result. Not even close to a good crust. Maybe people are not used to good crust in a pizza. I will be going back to my cibatta recipe.
Sam
Hi, Steven. The crispness of the dough was due to the temperature you baked it on. I’m sorry you didn’t enjoy it.
Lorelei
I held a pizza making party and used your pizza dough recipe. I was a bit nervous as I’ve had little experience making pizza dough. However, everyone’s pizza turned out absolutely gorgeous and delicious. Thank you for sharing this super easy and yummy recipe.
Sam
I am so glad everyone enjoyed it! I love the sound of a pizza party with homemade pizzas. 🙂
Kristen
This recipe makes delicious pizza I’ve made it twice and it’s the best crust I’ve ever made. Thank you!
Sam
I’m so glad to hear you enjoyed it! Thank you for commenting, Kristen! 🙂
Kristin
Can you double this recipe or would you do it in two batches? I never know what to do when using yeast.
Sam
This recipe is fine for doubling 🙂
Faye Passanisi
I have a recipe I have used for 48 years but am away for the winter months and forgot to bring the recipe with me…thus I am searching here for another recipe. Whether or not this comes out as good as my old tried and true, YOU are an adorable young lady! Thank you.
Sam
I really hope you love it, Faye! Thank you so much for your kind comment <3
steve
This was very good,thxs for the recipe xo
Sam
So glad you enjoyed, Steve!
Pauline
I am just wondering what I need to do to use active dry yeast instead of instant dry yeast. I only keep active dry yeast on hand for my weekly baking and don’t want to keep 2 kinds around to try to use before its shelf life expires.
Sam
Hi, Pauline! I am really not sure, but here is an article from Cook’s Illustrated that may help. 🙂
Jasmine Jackson
Hi pauline how did it go with using active yeast? I too keep a large amount for baking
Grace
This was truly idiot proof. I typically have very little success with yeast, but this recipe worked perfectly and it was delicious too!
Sam
I am so glad you enjoyed the crust, Grace! 🙂
ROBERT JOHNSON
Just made 3 pizzas with this recipe. I didn’t know dough was this simple. I think the yeast i used was too old but it was still a success.
Sam
I am so glad you enjoyed the dough, Robert! It really is easy and so much better than buying one at the store. 🙂
Monte
Perfect crust, made a Hawaiian pizza with my left over ham from Thanksgiving. This was delicious
Sam
Ooo that sounds delicious! I am so glad you enjoyed it. 🙂
Tulsi M
BEST RECIPE EVER. never going to use a different pizza dough recipe again. this was so delicious!!
Sam
I am so glad you enjoyed it! 🙂
Benjamin
There was a pool of water in the middle of the pizza when I cut it and the crust wasn’t done after nearly 20 min at 425. Should the oven be hotter? My oven is brand new and I have not had any issues in the past.
Sam
A pool of water? I’ve never had anything like that happen, I’m really not sure but that’s very, very strange. Could it have been from the toppings?
I’m also wondering if your oven is not running at the temperature it’s reporting. 425F is pretty hot, did you give it ample time to preheat (with many ovens, even when they beeps to indicate they’re done preheating, they’re actually not even close). I’d recommend getting one or two additional oven thermometers and hanging them in your oven to make sure the reported time is accurate.
Yodaj
I’m wondering if may be frozen/thawed toppings were used, like ham.
Kim Brown
Yes it was def the frozen ingredients. Especially the ham. I just pulled out some frozen ham to use in something the other day and was shocked at how much water came out of it! It was Canadian Ham.
Sam
Can you make the dough in the morning and then leave it in the fridge until you are home from work and make it then?
Sam
I think that should work just fine. 🙂
Jason
My search is over!! Every recipe I’ve tried so far was close, but just not quite what I was after in one way or another. Your recipe is perfect and after my attempt I’d call it fool proof. I skimmed over the directions and gave it a try. While it was raising I watched the video and found out things didn’t quite go the same way for me as in your video, but in the end it was still the best one yet. I skipped poking holes in just to see how much it would puff up and actually liked how that turned out as well. Thank you much!!
Sam
I am so glad you enjoyed it, Jason! 🙂
Jason
Would you use the same amount of bread flour as you would all purpose? I seem to get to a cup and a half or a little more of bread flour before it starts to dry. I made a second pizza to finish off the sauce and cheese and other than overcooking it that one turned out good as well.
Thanks again.
Sam
Hi, Jason! Yes you can use bread flour and the same amount, and of course using weights is always preferred. It will result in a crispier crust than if you use all purpose flour. 🙂
Coni
Can I refrigerate the dough and use it the next day. Do I need to let it rise before putting it in fridge?
Sam
I have not tried using it the next day, you would need to let it rise before refrigerating it, but I am not sure if it will turn out quite as well. If you try it and it works, let me know how you like it. 🙂
Cy
Hi Sam , great recipe!! Coni ,I par baked mine then topped it and refrigerated for 5 hours till the fam got home and it was still awesome!
Sam
I am so glad everyone enjoyed it! 🙂
Meagan Elizabeth-Paige Brown
As a pizza cook no you don’t need to let it rise first. If you want to use it the next day by keeping it cooler it will take longer to proof. Meaning instead of it rising in 30 minutes because its hot it will take up to 2 days to fully rise when kept cold. Or you can pull it out up to 3 hours before you need it. The yeast in dough should never reach over 95°