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.
Jenny C
I’m having to make two dinners at the moment as our toddler refuses to eat about 99% of foods and this pizza dough recipe is an absolute lifesaver! Super easy and she loves it. Thanks so much 🙂
Sugar Spun Run
I am so glad that your little one enjoys the pizza dough, Jenny! You can never go wrong with pizza! I hope that as she starts to eat enjoy more foods in the coming months so you can go back to preparing just one meal. Thanks for commenting. Good Luck! 🙂
Hargopal
What is the ratio of yeast-sugar&salt
Sam
The ingredients are listed in the recipe 🙂
Elaine
I made this receipe this weekend and took some to work today, my husband and co-workers loved them. Worked up well for me and I want to try adding more cheese and mushrooms next time. Love it. Thank you.
Sugar Spun Run
I am so glad that the pizza dough was a big hit, Elaine! Thanks for the feedback. 🙂
Kelly @ Homespun And Yum
First of all, like others, I had to add a little more water. I think maybe it has to do with altitude? I read something about that before.
Now that that part is out of the way, let me tell you! I was looking for a pizza dough that was quick and easy, and I could use for Stromboli. Most wanted you to refrigerate the dough for 24-48 hours. Well, I’m hungry now. So I made this recipe.
The flavor is wonderful! I used the AP flour, and it was such a beautifully soft dough. It rolled nicely, rose nicely, browned nicely. I’m saving this recipe and I am going to link this site to my post on my fb page “Homespun And Yum”.
I love breads and bread doughs and I have never had a recipe come out so perfectly like this. Just wow. It wasn’t dense, it wasn’t heavy, it was perfect.
Sugar Spun Run
Thank you, Kelly! I am so happy to hear that you enjoyed the pizza dough. I hope the people you share the recipe with do as well. Thanks for commenting. 🙂
Don Harmon
I love this recipe. It is my go to on pizza. I pretty well follow, my herbs: 1/4 t garlic powder, 1/4 teaspoon basil, 1 T oregano. I like a crispy crust so I use 435 as temp. I put crust in before topping for 6 minutes, pull out put on toppings and bake from 10 to 14 minutes.
Sugar Spun Run
Thanks for sharing your techniques, Don! I am so glad that you enjoy the pizza dough! 🙂
Chuck
How can one store it for later use in 3-4 days?
Tatianna
Your pizza crust is SO EASY and perfect! Thank you!! Definitely my go to. We cooked ours in the large cast iron and it came out crispy! Yuuuum!
Sugar Spun Run
I am so glad that you enjoyed it, Tatianna! Thanks for commenting. 🙂
julie nozza
This is my “go to pizza”recipe every time. Love it!
Sugar Spun Run
Thank you so much, Julie! I am so happy to hear that you love the recipe. 🙂
Hunter
Does this work if you toss the pizza?
Sugar Spun Run
Hi, Hunter! Yes, this pizza dough will work if tossed. I hope that you enjoy it! 🙂
Kay
Am I the only one who doesn’t understand if you use reg or rapid yeast?.. ugh
Sam
Hi Kay! You want to use instant yeast, which is the same as rapid rise. Hope that helps 🙂
Bill
Excellent!!!!!!
Sugar Spun Run
Thank you so much, Bill! I am so glad that you enjoyed the pizza dough! 🙂
Aaron
Very good and stable recipe! I used it two days in a row, pizza and calzones. These would probably make good breadsticks too! Time to start my diet;)
Sam
So glad you enjoyed it! I use this as the base for my garlic knots, so I’m sure it would do well as breadsticks, too 🙂
Danielle
Not sure why but when I made the dough I ended up having to add more water! It got really dry before I’d even added 1/2 of the second cup of flour.
Tracy
I had the same issue. I needed to add a lot more water.
Melanie
I’m not sure what I did wrong but the dough was so dry and crumbly. I made a second one and only used 1 1/2 cups of flour.
Jaiyme
Me too, i had loads of flour left. I thought it was because I was using strong white bread flour! Wish I had read further down the comments.
Sidney Goldstein
Nice and easy. I like the part about 3-5 seconds of kneading.
Sugar Spun Run
I am so glad that you found the pizza dough recipe easy and delicious, Sidney! Thanks for commenting. 🙂
Brooke
No matter how thin I roll this dough it always is a thick crust!
Sam
I am so glad you enjoy the pizza dough so much, Brooke! 🙂
Brooke
Is there a way to make it not as thick? Would poking holes in crust help?
Sugar Spun Run
Hi, Brooke! To make the pizza dough not as thick, you will just want to roll out the dough more until you get the desired thickness. Keep in mind that it will rise some when baked. Then, use a fork to poke holes over the center of the dough to prevent any bubbles from forming while it bakes. I hope that helps!
Danielle
Did you try just cutting the dough in half and only using 1/2 the dough to form your crust? If you’re trying for more of a thin crust pizza that is what I’d do.
Brooke
No I’ll roll it out to about 1 inch thick and it still comes out about 3 1/2 thick lol. Should I use less yeast? Can I freeze the dough?
Brock
Use half the dough. I rolled mine to my desired thickness (super thin) and had to fold it in half cuz my dough was bigger then my pan 11×17
Second tonne I only used half perfect crust!!! Light crisp super soft and not think at all.
Sofia
Hi! I’ve made this recipe many times, it’s my favorite! I was wondering if it’s possible to save the dough? Like wrap it up and keep it somewhere to use later? Thanks for the recipe!
Sugar Spun Run
I am so glad that you enjoy the recipe, Sofia! Others have wrapped up the pizza dough and frozen it for future use. I hope that helps. 🙂