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 flour* divided (250-295g)
- 1 packet instant yeast (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 water**
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 and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.
Aneesa says
can you bake the pizza base before adding the topppings? or do you just bake once?
thanks
Sugar Spun Run says
Hi, Anessa! You want to make your pizza dough, allow it to rise completely and then roll it out prior to adding toppings. Enjoy! 🙂
Aneesa says
Thanks, but I’m trying to find out if you can bake the base beforehand. Essentially bake the base and later on add toppings and pop it back into the freezer.
Aneesa
Sugar Spun Run says
I have never tried it, Anessa! If you do, I’d love to know it works for you! 🙂
Bernadette says
Thanks for sharing the recipe. Can I store the excess dough in the freezer. If so, do I need to rest it for a while to rise again before using it or no need? Thanks.
Sugar Spun Run says
Hi, Bernadette! Yes, you can store the dough in an airtight container in the freezer. When you are ready to use, take it out to thaw, knead it, and then roll it out. Enjoy! 🙂
Jessica Miller says
I just want to saw wow wow wow! We tried this recipe for family night and we all got our hands in the warm dough. It turned out amazing, soft delicious dough! Will make again with different toppings. Just did pineapple and cheese 🙂 we are very grateful for the post!
Sugar Spun Run says
I am so glad that your family enjoyed it, Jessica! I am happy to hear that you now have a new family favorite! I hope you all had a blast making it! Thanks for commenting. 🙂
Kaytie says
Hello!
I am super excited to try this recipe! Is it okay to let it rest 24 hours? I know some recipes call for this, but I am not looking at having it until tomorrow evening!
Sugar Spun Run says
Hi, Kaytie! You can make the pizza dough, allow it to rise completely, then store in an airtight container in the refrigerator until you the next time. Enjoy! 🙂
Mia says
Made this but I accidentally put it in fridge to rise but tastes AMAZING 😉 super airy and tasty 😋
Sugar Spun Run says
I am so glad that the dough turned out well despite your accident and everyone enjoyed it, Mia! Thanks for commenting. 🙂
Toni Carrozza says
Hi! I am very excited to try this recipe but want to make it a couple hours in advance, is that okay?
Sugar Spun Run says
Hi, Toni! Yes, you can make it and leave to rise for a few hours. I hope that you enjoy it! 🙂
Priyanka says
👌Awesome pizza dough..
Sugar Spun Run says
Thank you so much, Priyanka! I am so glad that you enjoyed it! 🙂
Sofia says
Super easy super tasty
Sugar Spun Run says
I am so glad that you enjoyed the pizza, Sofia! Thank you for commenting. 🙂
Alyssa says
Would you say this recipe makes enough for one pizza? Trying to decide if I need to double it for “make your own pizza night” for my family of four. Thanks!
Sugar Spun Run says
This recipe makes one 10″-12″ pizza. I hope that you have fun making them! Enjoy! 🙂
Alyssa says
thanks!
Laura Pyrzynski says
In parts of the Chicago area, people actually prefer square pizza slices. Dough would then be stretched into a square or rectangular shape. Pizza doesn’t always have to be round, and the slices don’t always have to be in a pie shape.
Sugar Spun Run says
I completely agree, Laura! Most of time when my husband I make it, we make it into squares. That is the versatility of pizza dough. 🙂
paula I Paterson says
Can I make this dough in the morning and then refrigerate to use later.
Sugar Spun Run says
Hi, Paula! Yes, you can. You want to make it, and allow it to rise completely before covering it and sticking it in the fridge. Enjoy! 🙂
Airish says
Today is my birthday! I tried this and yes and made 3 pizzas. It is amazing! I’ve tried a lot of pizza crust recipe and it is the best for me! Super love it! We are about to finish it all. 😊
Love from Philippines 😊
Sugar Spun Run says
Happiest of Birthdays to you, Airish! Homemade pizza is a perfect way to celebrate the day. I am so happy that it turned out well and everyone enjoyed it. Thanks for trying my recipe. I hope that you enjoy your special day. 🙂
Airish says
Thank you very much!
Amber Bender says
Is there a step in the process when freezing is ok?
After toppings r added maybe? Also what adjustments do u suggest if dividing into 2 individual pizzas instead?
Sugar Spun Run says
I am so excited for you to try this recipe, Amber. If you wish to freeze the dough, I reccomend, making it allowing it to rise completely and storing it an airtight container or freezer bag until you are ready to use. I have never frozen this rolled out and flat so I am not sure how it will hold up. If you wish to make two individual pizzas you will just divide the dough in half after it has risen. I hope that helps. Keep me posted on how it turns out. 🙂
John McLaughlin says
Excellent recipe and our family enjoyed the pizza very much. Thank you for sharing.
Sugar Spun Run says
I am so glad that your family enjoyed it, John! Thank you for commenting. 🙂
Sam says
Hi, we have tried multiple pizza dough recipes the last few days and have been having dough issues. I’ve run out of instant yeast packets and with the crazy empty grocery stores I can not find anymore, I have active dry yeast would this be okay to use instead? This recipe looks easy and delicious! How many pizzas does this amount of dough give? Looking for 2 pizzas!
Sugar Spun Run says
Hi, Sam! I am excited for you to try this recipe! Others have used active dry yeast and have had success. Please keep in mind that it will take longer for it to double in size than what is indicated in the directions. This recipe make 1 10-12″ pizza. It doubles easily as well. Enjoy! 🙂