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.
Shelley
This turned out great! I accidentally bought active dry yeast instead of instant and all went well. Really tasty dough and your directions are so clear! Thank you!
Sugar Spun Run
I am so happy to hear that you enjoyed the pizza dough, Shelley! Thanks for commenting. 🙂
Julianna Muñoz
Pizza is a staple in our home (2-3 times a month) and this is the only crust recipe I use. It’s perfect!
Sugar Spun Run
Thank you so much, Julianna! I am so glad that this recipe has become a family favorite. Thanks for commenting. Enjoy! 🙂
Emily Patterson
I tried this with Gluten free King Arthur Measure for Measure flour, and it’s really delicious. Don’t expect the dough to be stretchy, though. It doesn’t rise, either. But much more tasty than many GF recipes I’ve tried, and the crust held together well. Don’t forget to oil your pizza pan and it won’t stick to the bottom!
Sugar Spun Run
Thanks for the feedback, Emily. I am glad to hear that Gluten-free flour worked for you. 🙂
Jason
Hi, I used this recipe as a base for numerous Friday pizzas and love it. We’ve experimented with different seasonings, flours (including a little whole wheat) and pre-bake times but all have been yummy. 🙂 thanks for a simple but great pizza dough recipe that we get to keep using!!!
Sugar Spun Run
I am so happy to hear that the pizza dough has been such a hit and the results are wonderful even with various flour substitutes. Thanks for commenting, Jason! I appreciate the feedback. 🙂
Patrick K Darnall
Will an overnight sponge rise in refrigerator after combining and mixing 1-1/2 C of flour and all other ingredients, create a richer ‘fermented’ flavor ? (then add remaining flour next day and set out to rise.)
Sam
I’m honestly not sure, but if you do try it I would really love to know how it turns out!
Lois
I found this recipe this afternoon and we just finished it ! All of us loved it!I made a double batch. Thank you ! Delicious!
Sugar Spun Run
I am so glad that everyone enjoyed the pizza dough, Lois! Thanks for trying my recipe and for commenting. 🙂
Andy
I made it tonight as a flatbread for bbq chicken cheddar and caramelized onions. I used an all purpose seasoning to season the dough and baked it at 450 for about 5 minutes before topping it. It was perfect after another 8 minutes with the toppings.
Sugar Spun Run
I love your choice of toppings, Andy! I am so happy to hear that you enjoyed the recipe and your pizza turned out perfectly! Thanks for commenting. 🙂
Kalee
Love this recipe! Have you tried freezing it once you have rolled it out?
Sugar Spun Run
Thank you so much, Kalee! I am so glad you enjoyed the pizza dough. When freezing the dough, I typically allow the dought to rise completely, then store it in an airtight container or freezer bag. I have not rolled out the dough before freezing. If you do, I’d love to know how it works for you. 🙂
Chris Moffitt
This was easy and so delicious! Didn’t have a rolling pin so used hands and that was hard stretching the dough and having it stay. Had to cook longer than suggested because, although delicious, it was still too doughy. Taste is amazing! Will try different herbs next time and make a thinner crust. Thank you!
Sugar Spun Run
I am so glad that you enjoyed the pizza dough, Chris! Thanks for commenting. 🙂
Lydia
I make this 3 times a week! It’s my go to pizza dough!! But I was just wondering if I could use ActiveDry yeast instead, ?? & if so, would I activate it in the 3/4 cup water? Thank you again for this delicious & quick recipe!!
Sugar Spun Run
I am so glad that you enjoyed the pizza dough, Lydia! Others have used active dry yeast with no other adjustments to the recipe. Just so you are not surprised, it will take longer to rise. 🙂
Lydia
Oh ok! Thank you so Much!
Tanyaradzwa michelle mungoni
So easy i used a number of other herbs including the thyme and also the garlic it was great.. thanks
Lana
We have had a Friday night pizza in our family for years. I have had two dough recipes that I have used but found yours and have decided it will be my go to recipe going forward. It is fantastic!
Will share it with my fellow personal chef friends.
Sugar Spun Run
Thank you so much, Lana! I am so glad that you enjoyed the pizza dough. I hope that it is a hit for many pizza nights ahead. 🙂
Teresa
Can u substitute olive oil for olive spray when making pizza dough
Sam
I would not recommend it, sorry Teresa!
Ben
Can I easily triple the recipe for a pizza party?
Sugar Spun Run
Hi, Ben! Yes, others have tripled this recipe easily. 🙂
Andrea
I used your recipe and instead of using it for pizza, I made a sausage roll! After rolling out the dough I filled it with browned ground sausage, wrapped it up, and baked it as directed. Smashing success! Thank you!
Sugar Spun Run
Hooray! I am so glad that the pizza dough worked so well for your sausage roll, Andrea! Thanks for trying my recipe and for commenting. 🙂
Jackie
Thank you so much for this recipe! I was wondering can I make the dough the day before and should I keep it in the fridge right after making it if so?
Sam
You’re welcome! I would make the dough, let it rise, then let it sit in the fridge until you are ready to use. I hope you enjoy!
Joel
Deflate it before refrigeration?
Sugar Spun Run
Hi, Joel! I recommend letting the dough rise, deflate and stick it in the refrigerator until you are ready to use it. 🙂