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.
Gugulethu
I made this dough once and now I’m back again. I love it a lot,gives the best results. Thanks for sharing and keep them coming.
Sugar Spun Run
Thank you so much for the feedback! I am so glad that you have enjoyed this recipe. 🙂
Caitlin
I made my dough ahead of time, after my dough has risen should I leave it in the fridge until dinner time (about 4-5 hours) or should I leave it out to keep rising?
Sugar Spun Run
Hi, Caitlin! I typically cover mine and store it in the fridge until I am ready to use it. 🙂
Sue
Wow!! Best crust ever!! Followed recipe exactly using my stand up mixer! Big hit!! Thank you for sharing.
Sugar Spun Run
I am so glad that everyone enjoyed it, Sue! Thanks for trying my recipe and for commenting. 🙂
Missy
I’m attempting this tonight. Thank you for this. Very helpful right now. Fingers crossed 🤞
Adriana Wrenn
omg! I’m eating this pizza right now with my family. My picky daughter is devouring it! Thank you so much for sharing it!
Sugar Spun Run
I am so glad that it is a hit and even your daughter loved it, Adriana! Thank you so much for trying my recipe. Enjoy your pizza night! 🙂
Jamie
I doubled the recipe but all in one batch. Should I let it rise longer?
Sugar Spun Run
Hi, Jamie! It may take longer to double in size. Just keep an eye on it. 🙂
Kate
It wont typically require longer rise time. Rise time actually depends on several factors such as your yeast, temperatures of the water used, air temperature, humidity. The way I ensure a good rise is to turn your oven on warm for a few minutes till it feels like a summer day and shut it off, place the dough to rise in there. I also put a warm damp towel over the top.
Virginia
Doubling the recipe generally doesn’t change rising time. Just let it rise until about doubled in size.
Kim
Can this dough be made ahead of time and frozen ?? If not frozen, can it be refrigerated for days?? Thanks
Sugar Spun Run
Hi, Kim! Yes, the dough can be made in advance and freeze it. I reccomend making it, allowing it to rise completely be storing in an airtight container or freezer bag. Enjoy! 🙂
Debora Harshfield
Hi Sam, I found this recipe online and decided to try it. Best recipe I have found for homemade pizza dough, it is perfect for that and also garlic knots. This also doesn’t take a long time to make. Thank you so much for sharing this with everyone.
Sugar Spun Run
I am so glad that you have enjoyed this recipe, Debora! Thank you so much for commenting. 🙂
Jan
Hi–I am almost out of all-purpose flour but have a huge bag of whole wheat flour. Of course just popping out to the store isn’t an option right now, so: can I make this with whole wheat? Would the proportions have to be changed?
Sugar Spun Run
Hi, Jan! I have not tried this recipe with whole wheat flour so unfortunately, I can not advise. I would say that it SHOULD be fine as a substitute. If you try it, let me know how it turns out. 🙂
Jan
Tried it. The internet told me to reduce each cup of APF to 3/4 cup whole wheat, so that’s what I did. Seemed fine to me. ¯\_(ツ)_/¯ So long and thanks for all the pizza!
Sugar Spun Run
That is awesome, Jan! Good to know. Thanks for sharing. Glad that you enjoyed your pizza. 🙂
Deborah Dryden
I’m not a cook and being on a very tight budget I made the best pizza for my family with this pizza dough recipe. Thank you so much for helping us enjoy our homemade pizza during this time. My family and I thank you.
Sugar Spun Run
I am so happy to hear that with this recipe your family was able a wonderful pizza night together. Thank you so much for trying my recipe. I greatly appreciate your feedback, Deborah! 🙂
Sandy
Tried your dough, used bread flour for crisper crust. I’m alone so I divided dough into 3’s. Inverted 3 round cake pans (8 in). Perfect surface to bake pizza’s on. Prebaked crusts for 7 min til golden. I made one pizza for now and baked it for11 mins. Was goin to eat half now and half for dinner, but it’s so good I will probably finish it all, lol. I did add onion and garlic powder and dried basil leaves to flour b/4 baking. This is an absolute keeper. Delicious. So glad I found you.
Sugar Spun Run
I am so glad that you found my site too, Sandy, and that you enjoyed the pizza! Thank you so much for commenting. 🙂
Mel
Easiest pizza dough I’ve ever made and it was delish. Made two pies and both were excellent!
Sugar Spun Run
I am so glad that you enjoyed it, Mel! 🙂
Lisa
I followed the instructions/video exactly and it came out perfectly!!!! Thanks so much for the clear directions and for the helpful video. I’ll probably be making this several times per week because it’s so simple, quick, and delicious. Beats store bought bread any day!
Sugar Spun Run
I am so glad that you enjoyed it and found the directions easy to follow. Thanks for trying my recipe and for commenting, Lisa! 🙂
Cyndi
Hi! I’m very excited to make this tonight! I shy away from yeast but I feel confident I can do this! Your directions are very concise. I may have missed this, but can this be doubled. Or should I make 2 batches? Thank you.
Sugar Spun Run
Hi, Cyndi! You have this recipe, I am sure of it! To answer your questions, yes, this can double easily. I do find it easier to make two separate batches so the rise time is faster and easier to handle overall. Either way will work. Keep me posted on how it turns out. 🙂
Liz
I used Active Dry Yeast in this recipe, the only change I made was that I proofed the yeast in 1/4 cup warm water + 1 tsp sugar before putting it in the flour mixture. Then I added the rest of the wet ingredients and flour. Checked it after about 45 mins it had doubled! We loved this recipe and will be using as a new staple!
Sugar Spun Run
Thank you so much for sharing your method with those who wish to use Active Dry Yeast, Liz! It is very helpful. I am so glad that you enjoyed the recipe. 🙂
Alisha
What can I add to the crust to make it more flavorful kinda like a garlic bread??
Sugar Spun Run
Hi, Alisha! I use this recipe as a base to make homemade garlic knots. I recommend using this recipe! Enjoy! 🙂
Corie
Hi there,
I am looking to make this dough during lunch tomorrow and then completely make it for dinner tomorrow night. Is this okay to let sit and rise for a 5-6 hour period? Thanks in advance!
-Corie
Sugar Spun Run
Hi, Corie! Others have and had success, I hope that it works perfectly for you too! 🙂