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)
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.
Kendle
I have tried this pizza dough recipe four times now, and the dough never rises or changes sizes. I use warm water, but not hot. It also takes a lot of working to get all that flour in- maybe I’m overworking the dough? Any ideas?
Sugar Spun Run
Hi, Kendle! First of all, thank you for trying my recipe. I am sorry that it has not turned out perfectly. Are you using instant yeast? If the flour is hard to work into the batter/dough, it makes me think that you are over measuring the flour. This is a common mistake in baking so I have created a guide that can be used as a reference for next time. Also… are you covering the dough and sticking it in a warm place to rise?
Aja
Hello! Love this recipe but every time I make it I can’t seem to add the amount of flour it calls for, let alone more! Am I doing something wrong?
Sugar Spun Run
Hi, Aja! Measuring flour properly is extremely important in baking and since it is a common mistake among many I have created a guide on how to measure flour properly that can be used as a reference. I hope this helps! Thanks for trying my recipe. I hope with this guide you can master this recipe. 🙂
Aja
Hi there, I’ve made this recipe several times and it’s turned out well but I can never seem to add the amount of flower this calls for, let alone any additional amount! It pulls away from the sides much sooner than in your video and I’ve tried to add more but get nervous about forcing it, any tips at advice? Thank you!
Kelly
The crust was thicker than I usually prefer, but very good. Usually I find thick crusts too doughy. Next time I might make two smaller, but thinner crusts. I accidentally used double the basil and garlic powder, but it was still okay.
Sugar Spun Run
The best part about this recipe is the versatility. If you prefer thinner crust you can just roll it to your desired thickness. Regardless of it being too thick, I am so glad that you enjoyed it, Kelly! Thanks for commenting. 🙂
R Miller
I am the new pizza chef of the family. Tried this and it was a hit in the first go. Made at least 10 more pizzas for the family. And I also woke up hungry at 3 AM and was having pizza by 4 AM. Great activity during this time. Now I’ve run out of Instant Yeast and I’m trying active dry yeast. Let’s see how this goes. Thank you so much for this.
Sugar Spun Run
I am so glad that you have mastered this recipe and your family has enjoyed it, R! Thank you for commenting. 🙂
Boz
Great pizza, just made it 👍👌
Sugar Spun Run
Thank you so much, Boz! Thank you for commenting. 🙂
Tracey G
I am SO HAPPY that you have perfected this recipe and shared it! This is exactly the pizza dough recipe that I’ve needed. Easy, no special equipment, and delicious! My first try was a success and it has only gotten better!
Sugar Spun Run
Thank you so very much, Tracey! I am so glad that you have enjoyed the pizza dough! 🙂
Dj
Hello!
This is such an easy recipe to follow!
I am a first time baker and this turned out to be awesome!!!
Have already been requested to feed pizza to my friends every weekend.
Thank you so much for this lovely recipe
Sugar Spun Run
I am so glad that you enjoyed the recipe and found it easy to follow, DJ! Thank you for trying my recipe and for commenting. 🙂
Sherry B
Do you have any suggestions on cutting the recipe for a personal size pizza?
Sugar Spun Run
Hi, Shery! I would make the recipe as indicated and then once the dough has risen, I would freeze the other half of the dough for later use. I hope that you enjoy it! 🙂
Denise steele Darnell
I was not sure…am I supposed to make the yeast package and then pour that in or just put the yeast package in? I did the first way and I think I made a mistake! We will see if it still works!
Sugar Spun Run
Hi, Denise! In step one, you will add the yeast in with the other dry ingredients. In step two, you will add olive oil and warm water which will activate the yeast. I hope that helps clarify! 🙂
Rex
my mom has been craving the pizza her mom would make when she was a kid. the only thing i knew was the name of the sauce and that she cooked it in a glass baking dish with a really thick crust. i made my mom her moms pizza and she was thrilled, it was delicious! i lined the bottom of the dish with cornmeal to make it easier to get out of the pan.
Sugar Spun Run
What a sweet gesture that I am sure your mom was so happy about, Rex! I am glad that the pizza reminded her of her childhood and the recipe was enjoyed. Thanks for commenting. 🙂
Amanda
Ive made this recipe 5 times within this past week. From pizza to homemade garlic toast to bread bowls. This recipe is very versitile and quick and easy, thank you so much! My first time making any type of bread before so here is to many more times to come!
Sugar Spun Run
Thank you so much for the 5-star review, Amanda! I am so glad that you enjoyed this recipe. Thanks for commenting. I hope that you continue to enjoy it for years to come. 🙂
Emmanuel Orihuela
Can I make this and let it rest overnight?
Sugar Spun Run
Hi, Emmanuel! Yes, you can make this the night before. I recommend letting it rise and storing it in an airtight container in the fridge until you are ready to use it. 🙂
Nicky
Hi! Making my pizza on my big green egg but am curious to know if I let rise for more or less 45 min to an hour is it an issue?
Thanks!
Sugar Spun Run
Hi, Nicky! Letting it rise for an hour is fine. 🙂
Luci
My family loves this recipe!! I have always made it and used it right away. I know you can put it in the fridge to use the next day, but I am not sure if I put it in the fridge after it has risen or before?
Sugar Spun Run
Hi, Lucy! You want to allow the dough to rise completely before placing it in the fridge overnight. 🙂