The Best Pizza Dough Recipe
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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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
February 6, 2020
Tried this Pizza recipe and it was really good. I’ve tried other recipes and this is the best.
I added Grilled Chicken and Shitaki Mushrooms. I also replaced traditional sauce with a mixture of plain tomato sauce and bbq.
Really enjoyed this Pizza.
Your pizza toppings sound delicious, Rose! I am so glad that you enjoyed the pizza dough. 🙂
Hoooray!!! Have NEVER had success with home made dough…it was FANTASTIC! Making it for the third time tonight 🥰
Congrats on making successful pizza dough, Heather! I am so glad that you’ve enjoyed this recipe! 🙂
This is the best formula to make a good pizza dough. I like to put in Real Crushed Garlic at the end of the dough mix. This is a really good formula. Thanks for the Recipe I love it.
Coming from a breadman with so much experience, I really appreciate your kind words and feedback. Thank you so much, Al! I am so glad that you enjoyed the pizza dough. 🙂
Couldn’t get to the recipe for all the ads that kept popping up 🙁
Hi, Linz! Underneath the title of the recipe, there is a teal button that says “Jump to Recipe” if you click on that it will skip past all the ads. I hope that you enjoy the pizza dough. 🙂
Made this tonight to use for stromboli .. I realized after I had dough rising for about 1 minute that I had forgot to add oil! So pulled it and needed the oil in …. somehow it still worked great! ONLY other change was Brown sugar instead of white . Very good , thanks!
I am so glad that the pizza dough turned out for you and you enjoyed it, Kim! Thanks for commenting. 🙂
Perfect for starting in a bread machine! Makes great pizza and rolls. So easy for my 7yo to make supper. However, there is not enough seasoning. Tonight she added 3 tablespoons garlic powder and “a bunch” of basil and we could finally taste it. Last time we couldn’t taste either. We made 1 batch into a large thin crust pizza and the second batch into pan pizza in a pie pan and a pan of dinner rolls.
I am so glad that your family enjoyed the pizza dough and that you have been able to use this recipe to make other things. Thank you for commenting, I appreciate the feedback. 🙂
Excellent crust, thin just the way I like it and the flavor is the best.
I am so glad that you enjoyed the pizza dough, Terry! Thank you for commenting. 🙂
very good. the dough tasted great both raw and cooked.
I am so glad that you enjoyed the pizza dough, Lara! Thanks for commenting. 🙂
I found your recipe about a year ago, I know…what took me so long?!? It’s the best. I make pizza out of it, bread sticks and garlic knots! It’s very versatile and the ability to add seasonings makes it a no brainier!! Thanks!
Thank you so much, Kelly! I am so happy that the pizza dough has been so versatile for you and you have enjoyed it. 🙂
Outstanding! Used bread flour and water room temp ( nervous bc it wasn’t warm) and it was delicious. The dough was big enough to make a large and med size pizza. Baked in a cast iron pan and this is our new favorite pizza dough recipe! Thank you 😉
I am so happy to hear that bread flour worked well for you and that you enjoyed the pizza dough, Erin! Thanks for trying my recipe. I hope that you enjoy it for years to come. 🙂
By far best pizza dough recipe I’ve ever used! Really soft dough and still holds up pizza toppings!😘👏🍕🍕🍕
I am so glad that you enjoyed the recipe, Amanda! Thank you for commenting. :))
I used all-purpose flour and had to add another 1/4 C of warm water. T was too dry otherwise. But, other than that, it turned out great.
I am so glad that you enjoyed the pizza dough, Mrs. Christy! Thank you for commenting. 🙂
Can you freeze the dough after you make it and for how long can you freeze the dough
Hi, Victoria! Yes, you can! I recommend letting it fully rise before you freeze it. The dough can be frozen for up to three months. I hope that enjoy it! 🙂
Thank you, this was delicious! How long does it take to “fully rise” and can it be kept in fridge or is freezer preferable? Learning as I go 😆 Thank you!!
It really depends on the heat/humidity of where is it set to rise. You want it to double in size. Mine takes about 15/20 mins if I set it in a warmer place of my home. I hope that helps! 🙂
How can you modify this recipe for a sheet pan? The dough had some holes in it cause it spread too thin
Also made the dough in a food processor. Easy as pie and didnt get my hands too dirty
Ive never tried it in a sheet pan so I’m not certain. This recipe can be increased by 50% or doubled without issue, though, if that helps! Glad it worked so well with the food processor 🙂
Love this recipe! Make it at least every other week. Have a dilemma with a friend who must eat gluten free. Any suggestions on using gluten free flour?
I am so glad that you loved the pizza dough recipe and use it often, Patricia! I personally have not tried it with gluten-free flour so I can not advise however others have and have had success. I hope that they chime in and provide you with details on their experience. Sorry, that I can’t be more helpful. 🙂
I feel like a loser because my dough didn’t turn out and everybody else had no problem at all…What did I do wrong I wonder…I didn’t use all the flour and I mixed it a lot during the add flour slowly process…I used a square Tupperware-like container with a lid instead of a bowl because I don’t have Saran Wrap…I put olive oil all around the sides. I put it on a beer can chicken rack on top of the floor vent…Then I thought better of that idea and took it off the vent and put it on the counter…Then I squeezed it a few times when it was done rising and doubling in size… and then rolled it out with a rolling pin I found in the garage…Perhaps I smashed it too much?
My flour expires in May – Maybe that could be a problem…pun intended…
I’m going to get new flour, watch the video again and try one more time. If I mess it up again, I’m going to quit cooking forever and only eat microwave meals for the rest of my life…because I don’t deserve to use an oven…
Dough Dumbell in Doo Dah
Oh Dionna, your comment made me laugh! I’m sorry you had such a rough time but I have a feeling you’ll have better luck next time! 🙂
Thanks Sam…as it turns out, I let my SOB (Significant Other Boyfriend) make it to see if it was just me and the doggone son of a gun did a great job…
Hooray! I am happy to know that you were able to get it to work. Just think… know that he has figured it out he can make it each time. lol
First off I would like to say how much I just love all of your recipes! This is my go-to website for all things sweet.
My mother recently taught me how to make her homemade pizza dough (it’s amazing) but she couldn’t give me any measurements as she always “eyes” it and goes by feel. That was a major problem when I tried to make it a 3rd and 4th time. Found your recipe and it is almost identical to my mother’s! And now I have exact measurements! Thank you!
Thank you so much for being such a fan of my recipes, Mary, it means so much to me. I am happy that this recipe is comparable to your mom’s. I hope that you enjoy the pizza dough recipe for years to come. Thanks again! Happy Baking. 🙂