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)
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.
Brian
Hi there. Can you simply double the recipe? I’ve heard that it sometimes won’t work. Is this right?
Sam
Hi Brian, this recipe can be doubled 🙂
Valda
Excellent result and very easy to make. Thank you. I want to try freezing the dough as well. Do you think one shoudl freezing them in smaller balls of dough (after letting it rise) or can I roll the base out and freezing them flat.
Sugar Spun Run
I am so glad that you enjoyed the pizza dough, Valda! If you wish to freeze the dough, I recommend that you allow the dough to rise completely, then store in an airtight container or freezer bag. I have not tried rolling it out and freezing the dough, but if you do, I’d love to know how it works out for you. 🙂
Merlin
Lives up to the Name. Clear Directions, it’s easy to Overwork any type of Dough. Less is More, Soft and Gentle touch. This turns out Better than store bought and As good As and Better than some Pizza Parlors. Thanks for Sharing this Awesome Pizza Dough Recipe. Blessings, As Always….
Sugar Spun Run
I am so glad that you enjoyed the pizza dough and that you found it to be better than some pizza parlors, Merlin! Thank you for trying my recipe and for your sweet comment. 🙂
Alicea
This is such a great recipe! Just made this tonight and was so happy with the outcome! I was wondering if anyone has tried freezing and thawing this dough? I would love to be able to make a few batches at a time 🙂
Sugar Spun Run
I am so glad that you enjoyed the pizza dough, Alicea! Others who have tried this recipe have made it in advance and frozen the dough with success. I recommend that you make it, let the dough rise completely, then freeze the dough storing it in an airtight container. I hope that helps! 🙂
Melissa Lane
I loved this recipe! It’s so quick and easy. My bf and son approved too. Bf even ate the pizza crust which he usually doesn’t so that’s awesome! Definitely will be making again 😁
Sugar Spun Run
I am so glad that everyone enjoyed the pizza, Melissa! Thank you for commenting. I hope that you enjoy it for years to come. 🙂
Alejandra Swartz
Wow, the dough was amazing. Left my famikybasking for more!!
Sugar Spun Run
That is amazing, Alejandra! I am so glad that your family enjoyed it. 🙂
Savannah
Got a baking stone on Black Friday and used it today with your pizza dough. AMAZING! I didn’t have a rolling pin but in my culture we make a bread called Chumuth, kin to the tortilla, so I got to use my old flapping skills. Family said they no longer want to go out for pizza.
Sugar Spun Run
I am so glad that the pizza dough was such a hit and that your pizza stone worked perfectly. Thanks for trying my recipe and for commenting. 🙂
Debra
Can I use the other side of a baking sheet? I don’t have a pizza pan. Rectangular pizza instead of round.
Sugar Spun Run
Hi, Debra! Yes, others have used a standard baking sheet and have had success. I hope that you enjoy the pizza dough. 🙂
robert lefiell
pizza at home is a new thing for me. i have tried many recipes, some work some don’t. i really enjoyed this one , simple, easy and very tasty. my pizza included pepperoni and extra cheese and turned out killer! my best one yet. thank you
Sugar Spun Run
I am so glad that you enjoyed the pizza dough, Robert! Thank you for commenting. 🙂
Denice
Great recipe… The dough’s thickness and consistency was just right
Sugar Spun Run
Thank you so much, Denice! I am so glad that you enjoyed the pizza dough. 🙂
kenneth
I have been using Antimo Caputo Chef 00 flour from Naples, Italy the creators of pizza .. this flour is off the charts no comparisons .. also the San Marzano with Tomatoe Paste for the sauce .. nothing like Italian ingredients when making pizza
Gina
Outstanding!!
Sugar Spun Run
Thank you so much, Gina! I am glad that you enjoyed the pizza dough. 🙂
Iris
Fantastic recipe for a pizza crust.
Luv it!!!
Will make it again & again
Sugar Spun Run
I am so glad that you enjoyed it, Iris! Thanks for commenting. 🙂
Leasha
We are super thankful foryour great recipe! This was super yummy my 4 kids appreciated every bite!
Sugar Spun Run
I am so glad that everyone enjoyed the pizza dough, Leasha! Thanks for commenting. 🙂
Mark G
First time making my own pizza dough. Pretty easy and came out great.
Wanted pizza but no dough. Hey, I can my own!!
Sam
I am so glad you enjoyed the pizza dough, Mark! 🙂