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.
Vee
I absolutely LOVED this recipe. The dough turned out perfect! I followed the recipe perfectly except for the salt and garlic powder (I added a full teaspoon of each).
Thank you so much for this easy to make and very delicious recipe!
Sugar Spun Run
I am so glad that you enjoyed the pizza, Vee! Thank you for trying my recipe. 🙂
Lorena
Hello if I want to do 2 pizzas should I double all the ingredients including the yeast ?
Sugar Spun Run
Hi, Lorena! This recipe yields (1) 10″-12″ pizza. If you wish to make two pizzas, then yes you will double all ingredients including the yeast. I hope that you enjoy it! 🙂
Jessica M
Can I substitute canola oil for the olive oil?
Sugar Spun Run
Hi, Jessica! That should be fine. Enjoy! 🙂
Jan
I’ve never made homemade pizza dough until now. This recipe is deliciously amazing and so easy. I just followed your directions. My family loved it! Thanks for sharing and for making your recipe so easy to understand.
Sugar Spun Run
I am so glad that you found the recipe easy to follow and delicious, Jan! Thanks for commenting. 🙂
Lori
I have tried so many recipes but this was truly the best!!! So happy to finally have a good one. Thank you!
Sugar Spun Run
Thank you so much, Lori! I am so glad that you have enjoyed it! 🙂
Irene Kretz
My favorite pizza dough recipe by far!
Sugar Spun Run
Thank you so much, Irene! I am glad that you have enjoyed it! 🙂
Daniela
Hi! I would love to try this dough but don’t have instant yeast only dry active yeast? Could I substitute? Thanks so much!
Sugar Spun Run
Hi, Daniela! Active Dry Yeast will work fine. Another user who used active dry yeast proofed the yeast in 1/4 cup warm water + 1 tsp sugar before putting it in the flour mixture. Then added the rest of the wet ingredients and flour. After about 45 mins it should double in size! I hope that you enjoy this recipe! 🙂
Tia
If I only have active dry yeast and not instant yeast, do you think I can still use for this recipe? If yes, how would I use and do I change the rise time? Thanks.
Sugar Spun Run
Hi, Tia! Active Dry Yeast will work fine. Another user who used active dry yeast proofed the yeast in 1/4 cup warm water + 1 tsp sugar before putting it in the flour mixture. Then added the rest of the wet ingredients and flour. After about 45 mins it should double in size! I hope that you enjoy this recipe! 🙂
Nikki
Does this mean an extra 1/4 of water and tsp of sugar to activate the yeast and then still add in the full amount of all ingredients? Or does this mean to take that sugar and water from the original amounts?
Sugar Spun Run
You will want to activate your yeast using the 1/4 water and tsp of sugar. Once the mixture bubbles and develops a yeasty aroma, the yeast is still good and can be added to the remaining ingredients.
Julie
can you just bake this and wrap it up and freeze it to use at a later date?
Sugar Spun Run
Hi, Julie! I have never baked the dough and frozen for later, but it should work fine. I typically will make the dough, allow it to rise completely then store the dough in the freezer for future use. 🙂
Laraine Agren
Can I make this dough ahead and refrigerate it for use later tonight.
Sugar Spun Run
Hi, Laraine! Yes, it can. You want to make the dough and allow it to rise completely before storing it in an airtight container in the fridge for later use. Enjoy! 🙂
Debbie Smith
Excellent made the best pizza!!
Sugar Spun Run
I am so glad that you enjoyed it, Debbie! Thanks for commenting. 🙂
Kara
Made this tonight on my new pizza stone and it was fantastic. Just need to buy a paddle or large round cutting board for an easier transfer to the heated stone in the oven. Thanks for a great and easy pizza dough recipe!!!
Cheers 🍕🍷
Sugar Spun Run
I am so glad that you enjoyed it, Kara! Thanks for commenting. 🙂
Narrelle
So easy!!!! My dough came out so nice and fluffy, next time I might stretch it out further to a thin crust – either way, it’s VERY YUMMY!!!
Sugar Spun Run
I am so glad that you enjoyed it, Narrelle! Thanks for commenting. 🙂
Tina
Hi! If you make ahead, let it rise and then store in the frig until later, must it come to room temp before using? Also wondering if I could use Tipo 00 chef’s flour, which I see many call for in their pizza dough recipes. Thanks!
Sugar Spun Run
Hi, Tina! Yes, you can make this recipe in advance. You want to allow it to rise completely before storing it (wrapped) in the fridge. As far as flour, I have never tried Tipo00 flour so I can not advise. If you try it, I’d love to know how it turns out. 🙂
Abby Vorster
I made this recipe today and our pizza came out perfect. Thank you for giving me and my kids something fun and tasty to do on a rainy day during lockdown in South Africa xxx
Sugar Spun Run
I am so glad that you and your children had blast making this recipe together, Abby! I am happy to hear that you all enjoyed it! Thanks for commenting. 🙂
Simmy
Hi can i have ingredients for 6 pizza dough please
Sugar Spun Run
Hi, Simmy! You will just divide this recipe (all ingredients) in half. Enjoy! 🙂