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.
Sherry Mosby
Can I double this recipe?
Sugar Spun Run
Hi, Sherry! Yes, you can! 🙂
Michelle
I found that the dough was very dry when I started to add the second cup of flour. I had to add additional water to the dough. Did I do something wrong?
Sugar Spun Run
Hi, Michele! It sounds like you may have over measured the flour and added too much in. Over measuring the flour is a common mistake in baking so I have created a guide that can be used as a reference for next time. The dough will become dry and start to pull away from the sides and you may not need the full amount of flour either. I hope that helps. 🙂
Bobby
When I measured with a scale, the weights in the recipe worked out to far less than two cups of flower for me. Try measuring with a scale instead of measuring cups.
Maril
1. If you make ahead, let rise and refrigerate, must you then allow dough to come to room temp before baking?
2. If you desire a crispier crust, how long do you advise pre-baking before adding toppings?
Thank you so much!
Sugar Spun Run
Hi, Maril! You will want your dough to sit at room temperature for a few minutes after pulling it out of the refrigerator so that it is easier to work with, otherwise, it is not needed. If you prefer a crispier crust then I would recommend using bread flour, as it will give you the best results. If you don’t have that on hand pre-baking the crust for 5- minutes or so will help as well. I hope that you enjoy it! 🙂
Kathy Akers
I’ve made the dough , but am not backing for about 3 hours. Do I put topping on or wait til just before baking? Should I refrigerate? Thanks. Kathy
Sugar Spun Run
Hi, Kathy! You want to allow your dough to rise completely, then you can store it wrapped and place it in the fridge until you are ready to use it.
Lynnell
I have made this recipe twice using active dry yeast. I just proof it first. I also use King Arthur’s bread flour, which seems to not require as much flour as the recipe called for. I ended up using about 1 3/4 cup the second time. The first time I kneaded all of the two cups into it and it just took lots of kneading to get it to stay together. Today I didn’t put all of the second cup in and it was no problem to work with. Both pizzas turned out delicious!
Sugar Spun Run
Thanks so much for sharing your method and what has worked for you, Lynell! I appreciate the feedback. I am glad that you enjoyed the recipe. 🙂
Natalie Robinson
when should pizza dough be frozen?
Sugar Spun Run
Hi, Natalie! If you wish to freeze the dough, you want to make the dough and allow it to rise completely before storing it in an airtight container or freezer bag.
Anu
Hello!
I was wondering if there is a way to make it without yeast?
Sugar Spun Run
Hi, Anu! Unfortunately, there is not. 🙁
Liz
Kids loved making it and it’s delicious. Rolled it really thin as the kids like thin and crispy. Worked a treat
Any idea what I’d need to adjust to make dough balls. Tried with some left over dough but wasn’t quite right
Sugar Spun Run
I am so happy to hear that your kids enjoyed it, Liz! I have a recipe for garlic knots that uses the same dough, it that is what you are looking for. 🙂
Denise
This is a winner! My daughter likes it as much as, if not better than, delivery pizza. I have made it three times in the last month. Yeast, however, has become increasingly difficult to find these days. Anyway, thank you for a fantastic recipe.
Sugar Spun Run
I am so glad that you and your daughter have really enjoyed this recipe, Denise! Thank you so much for commenting, and good luck with your yeast search, I too have had trouble finding it. 🙁
Harvey
Try the organic markets. That’s where I found yeast for myself. It was in Yes Organic Market. I’m located in the Md, DC and VA area
Fern
Love this pizza dough! I make it at least once a week. Do you know how easy it would be to substitute in a gluten free flour (e.g. buckwheat)? Thanks
Sugar Spun Run
Thank you so much, Fern! I am happy to hear how much you have enjoyed it. I personally have never substituted using gluten-free flour before, however others have reported success using the 1:1 GF flour. I hope that it works just as well for you too. 🙂
Veronica
Delicious! Thank you. The kids and I had fun following the recipe the hardest part was waiting for the dough to rise
Sugar Spun Run
I am so glad that everyone enjoyed the pizza and had fun making it too, Veronica!! Thank you for commenting. 🙂
Barbara Killingsworth
Son is very very particular and picky and he loves this recipe for the dough unbelievable soft light fluffy and crispy I added the basil and garlic to the dough it is awesome and so easy
Sugar Spun Run
I am so glad that your son loved it, Barbara! Thank you for trying my recipe. I am happy the pizza was a hit all around. 🙂
Gloria
Just make it today and I just love it I make different recipes for pizza but from now on this is my favorite thank you so much for sharing your recipe
Sugar Spun Run
Thank you so much for trying my recipe, Gloria! I am so glad that you enjoyed it! 🙂
Dave
Sam,
Just made your pizza on a rainy stormy day and it was delicious! Crunchy crust with flavor galore! I added Italian season and crushed pepper flakes to my crust, about teaspoon each, topped with pepperoni 🍕 It’s a family keeper!
Thank You Dave
Sugar Spun Run
I am so glad that you enjoyed the pizza, Dave! Thank you so much for trying my recipe and for commenting. 🙂
Adam F
Planning on making this recipe in the next couple of days, does it double well or are there any considerations I would need to take into account?
Sugar Spun Run
Hi, Adam! Yes, this recipe doubles well. 🙂
Adam F
Awesome, can’t wait to give this a try!