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
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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!
Love this recipe! The garlic really sets it off. I have been making this in my bread machine and it couldn’t be easier. Turns out great even with APF. I appreciate you keeping it real and not using crazy ingredients that no one has on hand. Your directions are concise and easy to follow. I have been using your recipes for about 3 month or so. I truly haven’t been disappointed in any of them. Every time I look at your website, I find something else to try. I told my wife that you are my “Baking Spirt Animal” 😉 You have reignited my love of baking. Additionally, you have me using more cornstarch than I thought I’d use in my entire lifetime…;) My wife told me I should sign up and comment. I thought I’d give you some snaps after I made pizza for the family tonight. Keep up the good work. We appreciate it!
Your comment made my entire day, Nate! Thank you so much for commenting. I am so happy that your wife encouraged you too, as I greatly appreciate the feedback. I am happy that your family has enjoyed my recipes and I glad that I have helped ignite your passion for baking again. I can’t wait to hear what recipe you try next! Thank you again for such a heartfelt comment. 🙂
Can I substitute regular yeast instead of the instant packet yeast?
I don’t have any packets of instant yeast.
Hi, Julian! I personally have never used regular yeast, however, from what I have read online it should work fine. You’ll want a substitution of 2:1. This recipe calls for 2 1/4 teaspoon of instant yeast, so you will need .6 ounces of fresh yeast. I hope that helps. 🙂
What should I put the pizza on to cook in the oven? Ok without anything? A certain type of dish? Thanks so much!
Hi, Anne! I recommend using a baking pan or a pizza stone. 🙂
Can you use garbanzo bean flower? If so what would be the measurements?
Hi, Ally! I have never tried it so I am not certain how it will do. If you try it, I’d love to know how it turns out for you.
Can you freeze this?
Hi, Heather! Yes, you can freeze the dough. You want to make the dough, allow it to rise completely, then store it in an airtight container until you’re ready to use it. 🙂
What should I bake the pizza on in the oven? Thanks so much!
Hi, Mary! I reccomend baking the pizza on a baking pan or pizza stone. Some have also placed it on the grill with success. Enjoy! 🙂
I followed the ingredients and temperature exactly and only use 2 cups of APF. The dough was shaggy and didn’t come together so I had to add another 1 teaspoon of olive oil and knead it in the bowl with my hands. It seems dry. Will see how it turns out.
Also, I followed the recipe using 3/4 C of water but in the video it looks like a lot more than 3/4 C of water? Can you please clarify? Help, can my dough be saved?
Hi, Miss E! The pizza dough recipe uses 3/4 cup of warm water. There is no video for this recipe just yet, so I am uncertain what you are referring to. What is wrong with your pizza dough. Happy to help troubleshoot further.
Keep me posted on how it turns out. Did you allow the dough to rise?
If I have a pizza stone should I still use parchment paper?
Hi, Laura! You will place the pizza directly onto the stone. Enjoy!
Do you activate the yeast before mixing it in with everything else.
If you are using instant yeast it is activated when the warm water is added. I hope that you enjoy the recipe, Lisa! 🙂
I kneaded after mixing until smooth and elastic because I like chewy crust. It was still tender. Tender, chewy, crispy and oh so easy. Never buying pizza again.
I am so glad that it turned out perfectly for you, Colleen! Thank you for trying my recipe! 🙂
Thank you for your recipe, I’m really on the search for a easy pizza recipe and didn’t know that I could actually throw garlic powder in for flavor , thanks a bunch
This recipe really is versatile so feel free to add your favorite spices into the dough and experiment, Sheila! I hope that you enjoy the pizza! 🙂
I just saw your response to another person. Thank you
Perfect! I hope that you enjoy it! 🙂
Just made the dough with my son! If we plan to use later, could we put the dough in the fridge then have it rise?
Hi, Danielle! You want to make it and all it to rise at room temperature prior to putting it in the fridge. I hope that you enjoy it! 🙂
Hi
Can I leave the dough in the fridge straight after mixing and let it rise overnight . And thaw it to room temperature before use the next day?
I am afraid that the dough would not rise. You can make it the night before, but you want to allow the dough to double in size (rise) at room temperature before you place it in the fridge.
I meant to give it 5 stars and didn’t mean to add 3 L’s to my name 🙃 I let it rise then put it in the fridge for dinner. Thanks for the simple and great recipe 🙂
I suck at making anything with year! I’m excited to try, except I only have regular year not instant. is there a way to use it or did it have to be instant???
Hi, Bernadette! If you are referring to active dry yeast, yes that will be fine to use, it will just take longer to rise. 🙂
hi! I also only have active dry yeast. Any ideas on how much longer it would take for this? Thank you!
Active dry yeast will work. Others have used it with success. I am not certain how much longer it takes to rise, you just want the dough to double in size. Let me know how it turns out. 🙂
Lots of baking going on since everyone is stuck at home right now. Yeast is really hard to find. I’ve made pizza crust a lot of times before, and this recipe is super. I like adding flavor right in the crust. I prebaked the crust for 5 or so minutes, left it for several hours, and finished it off right before supper. You could freeze the partially baked crust, I’ll bet. Voila! Instant pizza from scratch!
Thank you so much for trying my recipe, Karen! I am so glad that your family has enjoyed it. Thank you so much for sharing what has worked for you. I appreciate the feedback. 🙂