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
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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)
Recommended Equipment
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.
Naomi
Can it be made in my bread machine on dough setting?
Sugar Spun Run
Hi, Noami! Others have used a bread machine however if you are using instant yeast you don’t really need to. 🙂
yousra
hey looks amazing i wanna ask something if i added one egg will it be good or ruin the dough
Sugar Spun Run
Hi! I honestly have not tried it so I am not certain how it will do with the curtain ingredient ratio. If you try it, I’d love to know how it turns out. 🙂
Sherry
We are going to give this dough a try tonight! I was able to snag some high gluten flour at the Amish store, so would this be similar to the bread flour, making it more crisp? I had read that it was good for Artisan breads and pizza dough, but really have not tried it for anything yet. We are making homemade mozzarella and ricotta, so we wanted to find a great crust recipe to make our night successful!
Sugar Spun Run
I am so happy that you came across my recipe and can’t wait for you to try it, Sherry! Enjoy! 🙂
Sherry
Sam, they were both amazing! We used AP for version #1 and the high gluten flour for version #2. The taste was identical. The only difference was the high gluten had more air bubbles (tiny bubbles) running through the dough. It seemed to rise again while adding the pizza toppings! Thanks for this foolproof recipe!
Sugar Spun Run
Thank you for the feedback, Sherry! I am so glad that both pizzas tasted delicious and you enjoyed them! 🙂
Dezire
For us 1 doubled portion was good for 4 pizzas. Needed more Italian spices though for our taste but was great and amazing will be enjoying this forever.
Sugar Spun Run
I am so glad that you enjoyed the recipe, Dezire! Thanks for trying it and for commenting. 🙂
Aaliyah
Can I freeze this dough if so how long? It would be a great idea especially for a midnight mini pizza snack.
Sugar Spun Run
Yes, you can freeze the dough, Aaliyah! You want to make the dough and allow it to rise completely before storing it in an airtight container in the freezer. The dough will last up to 6 months if properly stored.
Jennifer
Just made the pizza dough and it’s amazing!!! But I have made too much dough. How can I keep it?? Or do I have to use it all up?
Sam
Hi Jennifer! You can keep it wrapped tightly in the refrigerator for up to a week, or you can freeze it if you’d like. 🙂
Aaliyah
Could I use avocado oil instead of olive oil
Sam
Hi Aaliyah! I think avocado oil would work fine here. 🙂
Sarah
I use Avocado Oil for this recipe all the time, and it turns out great!
Anita Taylor
Any suggestions on how to use a pizza stone in the process? Should you preheat the pizza stone first?
Sam
Hi Anita! I am not very familiar with using a pizza stone so I can’t give any good suggestions. I’m sorry. 🙁
Ruth
Yes pre heat the pizza stone before you put your pizza. I can’t bake pizza without the stone it makes a lot of difference and you will like the out come Enjoy.
Sam
Thanks Ruth! 🙂
Troy
Hi don’t understand your flour measurement? How much flour do you use? 2-2 1/3 I have no idea what that means… sorry
Sam
Hi Troy! There’s a range listed because it depends on how your dough looks/acts. The recipe explains 🙂
Cindy
Hi! Can i make the dough ahead and put it in the refrigerator until I am ready to use? Probably about 3 or 4 hours?
Thank you!
Sam
Hi Cindy! I would let it rise first, then you can deflate it and put it in the refrigerator wrapped tightly for a few hours. 🙂
Karen
It’s not warm here today so should I let it rise in a warm oven? If so what temp?
Sam
You can leave the oven off but turn on the oven light and put it in there to rise, that should be sufficient 🙂
Marie
Wow this is an amazing recipe!! Thank you so much!
Sam
Thank you so much, Marie! 🙂
Chelsea
Wowowowowoww!! My friend & I made 2 pizzas tonight with this crust recipe & neither of us will ever order pizza in ever again. Thank you so much for sharing!!
Sam
I am so glad everyone enjoyed the pizza, Chelsea! 🙂
Celia
Definitely doing to try this soon during New Zealand’s lockdown as we make homemade pizzas often but always buy the bases. Looking forward to something hopefully more delicious and not wrapped in plastic! We normally make two pizzas and have leftovers for lunch – could I double this recipe? Would you let it rise in two separate bowls in that instance?
Sam
Hi Celia! You can double this recipe. You can do it all in the same bowl. 🙂
KL Phillips
Hi–I just realized that you said dissolve in one tablespoon of sugar. Fleischmann’s avtive dry calls for 1 teaspoon. I’m 10 minutes in and it is not bubbling.
Ingredients are precious right now due to exposure and money. Should I toss and start over? I don’t want to waste flour.
BTW, it may be me. I dumped this in a stainless steel bowl before noticing your direction for a glass bowl.
Sam
1 teaspoon should still be sufficient, but unfortunately if your yeast isn’t bubbling then it may be dead. 🙁
Krithika
I normally add the sugar and yeast to warm water and set it aside for 5 min, before adding to dry ingredients. That way, if you discover that the yeast is inactive, at least rest of your ingredients don’t go waste!
Keely Core
Hi! What adjustments need to be made if using active instead of instant yeast? Thanks!
Sugar Spun Run
Hi, Keely! Active Dry Yeast will work fine. Another user who used active dry yeast (same amount listed on the recipe) 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! 🙂
James Levi Shearer
Was easy to make, had no issues letting my 8 year old and 10 year old make it. One rolled it thinner and had a crispier crust and the other had a fluffy crust. Was delicious both ways.
Sam
I am so glad everyone enjoyed the pizza dough, James! 🙂