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 1/3 cups all-purpose flour OR bread flour¹ divided (250-295g)
- 1 packet instant yeast² (2 1/4 teaspoon)
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/8-1/4 teaspoon garlic powder and/or dried basil leaves optional
- 2 Tablespoons olive oil + additional
- 3/4 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 1/3 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
Scott says
Wild yeast is all around us and is likely in the flour already but requires a few days for activation and/or cultivation. Google how to make it…Love your recipe, worked great and way more fun and better than “take out”!
Sugar Spun Run says
Thanks for sharing, Scott! A good thing to know for sure! I am glad that you have enjoyed this recipe. I appreciate the feedback. 🙂
Peggy says
Love your pizza dough recipe . My husband and I both like thin crust and this is so easy to make thank you so much for sharing. You have a beautiful baby
Sugar Spun Run says
Thank you so much! I am so glad that you both have enjoyed the recipe, Peggy! Thank you for commenting! 🙂
Kate says
Should the dough be sticky at all or totally dry to the touch? I’ve never made dough before and the first batch I think I didn’t have enough dough. This new match seems better, but is not completely dry to the touch before rising.
Sugar Spun Run says
Hi, Kate! As you begin to add the second batch of flour to the dough, it becomes less “sticky” and will form a cohesive ball. It will become dry to the touch. That is when you roll the dough in oil and cover so that it can rise, double in size. I hope that it turns out perfect for you! Keep me posted. 🙂
Dawn A Hill says
What advice would you give about freezing this dough?
Sugar Spun Run says
Hi, Dawn! Others have frozen the dough successfully. I would reccomend allowing the dough to rise completely and then store it in an airtight container or freezer bag. Enjoy! 🙂
Sharleen Herz says
best, easier dough ever
Sugar Spun Run says
I am so glad that you loved it, Sharleen! Thank you for commenting and for trying my recipe. 🙂
Irma says
Thank you for this recipe. I made this for lunch and my boys loved it. I was hesitant because I’ve never made pizza dough before but it was perfect!!! I placed it in our study near my husband’s pc and the temp was around 74 degree FH. After 40 mins. it was perfect. It grew to a beautiful size. I was able to make a 13″ pizza, but a nice “hand-tossed” crust, so not too thin or thick. I added rosemary and thyme to the dough and the flavor was amazing. Thanks again for sharing, this brings so many new possibilities during this stay-at-home time of our lives. I wonder if I can make a few recipes and freeze them before baking. If so, can you tell me what I need to do? Thanks!!!!
Sugar Spun Run says
Congrats on making your first homemade pizza dough, Irma! I am so glad that it turned out so well and your boys enjoyed it! Others have made this recipe in advance, letting it rise completely, then storing it in an airtight container until you are ready to use it. If you are looking for other recipes that you can make in advance and freeze, I would recommend the following: baked ziti, baked mac and cheese, stuffed shells, and chili. Using similar techniques that are used in this recipe, you may also like to try my recipe for garlic knots. I hope that gives you some ideas. I can’t wait to hear what recipe you try next! Thanks for commenting. 🙂
vince says
Would subbing baking powder for yeast work? we are currently trapped inside and forgot to buy yeast
Sugar Spun Run says
Hi, Vince! I am sorry, but the baking powder will not work as a substitute. 🙁
Irma says
Hi Vince, Amazon delivers anything, that’s how I i got my yeast. If you have access to that then I suggest you try it.
Blair says
This dough recipe is awesome! So simple and easy. We made 2 pizzas last night using your recipe. Thanks for another great recipe!
Sugar Spun Run says
I am so glad that your family enjoyed your pizza night and happy to know that the recipe was such a big hit, Blair! Thank you for commenting. 🙂
David Rodriguez says
Hi, I have made this several times. I would like to know if I can use both instant yeast to make the dough rise quickly and double acting yeast to help the crust rise a bit more whilen in the oven.
Sugar Spun Run says
Hi, David! I have not tried that method, but worth shot. Keep me posted on how it turns out! 🙂
cw says
Hi Sam,
I tried this recipe today and it came out perfect. I made my dough like a deep dish and it tasted like a Chicago deep dish pizza. Really enjoyed!
Sugar Spun Run says
Deep dish pizza sounds incredible and perfect use for this recipe. I am so glad that you enjoyed it, CW! 🙂
Karen says
This was a great pizza crust! Really enjoyed both the flavor and texture. I felt fancy and spread cornmeal on the bottom of my pizza pan, just to be extra chefy. Thanks for sharing the recipe and tips!
Sugar Spun Run says
Thanks so much, Karen! I am glad that you enjoyed it. Thank you for the feedback, I appreciate it! 🙂
Settie says
Social isolation left us craving for pizza, yet I’m very shy about using yeast. This recipe seemed simple enough so I’ve tried it today. I can’t believe how good it was! This will be my go to recipe for future pizza cravings. Thanks! (BTW, I’ve used rosemary instead of basil and it tasted really good.)
Sugar Spun Run says
I am so glad that this recipe cured your craving and you enjoyed the pizza, Settie! Rosemary was a nice touch. Thank you for commenting. 🙂
Lauren says
Hi Renee,
I just made this with active dry yeast and it turned out wonderfully! There are usually instructions on how to activate the yeast on the jar, my said: add 2 1/4 tsp to 1/4 cup warm water with 1 tbsp of surgar. Stir, and let sit for 10 minutes. Your mixture should become nice and foamy which also lets you know your yeast is still good 🙂
Brenda Zabbo says
Made this dough tonight and it came out perfect, made a sheet pizza instead of Round, crust came out perfect.
Sugar Spun Run says
I am so glad that you enjoyed it, Brenda! I am happy to hear that it came out perfectly for you! 🙂
Adam says
My wife is definitely the cook in the household, so when I made pizza for her using this recipe she was very impressed and said it was amazing. Thanks so much!
Sugar Spun Run says
Way to go, Adam! I am so glad that you both enjoyed the pizza. Thank you for trying my recipe and for commenting. 🙂
Renee says
Looking to make some pizza but I only have active dry yeast… how should I alter the recipe? Thanks for any tips! Stay well!
Sugar Spun Run says
Hi, Renee! I personally have never used active dry yeast with this recipe so I can not provide you with any pointers. I know others have used it and had success so I am hoping one of them will chime in and share their secrets with you. I hope you enjoy it! 🙂
Lariss says
Hi! I usually use active dry; what works for me is to put the cup of warm water in a bowl then add the sugar and yeast to the water and let it stand about 5 minutes (until the yeast gets foamy). Then I slowly mix in the floor and salt. It’ll rise once in 45 min, then I punch it down, then let it rise another 30 min. Self isolation pizza for the win!
Lily S says
Just activate the yeast by whisking it up in a bowl with some of the warm water from the recipe and the sugar. Let it sit until you see foam form on top (should be about 10 min). Then use it in the recipe as you would the instant yeast.
Jen says
Put the yeast in your warm water to activate it. Then add the yeast water at the same time the recipe calls for. I’m doing the same thing right now. Hope it works out for you!
James says
Use 25% more of active dry yeast in place of instant. The 2 cups of flour was a little to much for me.
Chrystee says
Hey! I used active dry yeast since that’s all I have also. I mixed the warm water and sugar together, then added in the yeast (same amount). I let it sit for about 10 minutes before adding In the salt, spices and flour. I followed the recipe for the rest except the dough took about an hour to double in size instead of 30 minutes. I hope that helps!
Selina says
I JUST made this recipe with active yeast and it turned out amazing! Just put the warm water in a bowl with the sugar and add the active yeast on top. Give it a little stir and let it sit for about ten minutes. If the yeast is still alive, it should get foamy! Then add the flour and the rest of the ingredients.
Ki says
According to this website:
https://www.cooksillustrated.com/how_tos/6620-yeast-types
To substitute active dry for instant (or rapid rise) yeast: Use 25 percent more active dry. For example, if the recipe calls for 1 teaspoon of instant yeast, use 1 1/4 teaspoons of active dry. And don’t forget to “prove” the yeast, i.e. dissolving it in a portion of the water from the recipe, heated to 105 degrees.
Imogen says
This is awsome and soooooooooooooooòooooooooooooo tasty I lovery it thanks for this recipe it is amazing I don’t like pizza much and I absolutely love it my mum said ,”I’m never gonna buy pizza again I’ll get u to make them.”
Sugar Spun Run says
That is awesome, Imogen! Thank you for trying my recipe, I am glad that it was a hit! 🙂
Lauren Elysia says
You would mix the yeast, sugar and water together in the bowl and let it sit for 5 minutes until it starts to “bloom”. Which means the yeast is active. It will look like foam forming on top of the water. After it blooms add the dry ingredients, knead a few times and then let rise in the oiled bowl until doubled.
Jeffery says
I used 2.5 teaspoons active dry yeast with success. Traditionally, you use 25% more active dry if it calls for instant, but I didn’t want to put a full 2.75 teaspoons. 2.5 was great.
Dawn says
Renee, we just made this tonight with dry active yeast, and it was perfect! I let it rise for an hour, as mine wasn’t the rapid rising.
We all loved it!