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)
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.
Kara
I made this tonight and my husband loved it (his grandparents immigrated from Italy!!) Is there a way to get the crust to brown on the bottom, it seemed a little doughy in the middle even after cooking for 15 minutes and the cheese was golden brown.
Sugar Spun Run
I am so glad that your family enjoyed the recipe, Kara! If you wish to have a crispier crust you can pre-bake it for 5-10 before adding the topping to your pizza. This will help achieve that brown bottom. I hope that helps. Thanks for trying my recipe. 🙂
Tea Lyn
My picky-as-heck family enjoyed this dough. One likes thick, one likes thin . . . this is a happy medium. I doubled the recipe for a family of 4. I also rolled it out to 16″ round and turned over the sides and it still made a somewhat medium thick dough. Wouldn’t change a thing!
Sugar Spun Run
I am so glad that this recipe was a crowd-pleaser and everyone enjoyed it! Thank you so much for commenting, Tea Lyn. 🙂
Erin J
Do you have any advice on freezing the crust to use for later?
Sugar Spun Run
Hi, Erin! If you wish to freeze the dough, you will make it, allow to rise completely before storing it in an airtight container or freezer bag. Enjoy! 🙂
Kristy
I love this recipe! It is my go to recipe everytime, replacing my previous sour dough recipe. I add in a teaspoon of herbal Italian seasoning rather than the basil and it along with the olive oil and garlic powder produce a very fragrant dough.
Sugar Spun Run
I am so glad that you have enjoyed it, Kristy! Thanks for trying my recipe. 🙂
Georgina
I just made this, this nite, nd it was superb. Thanks for the recipe
Sugar Spun Run
I am so glad that you enjoyed it, Georgina! Thanks for commenting. 🙂
New Girl in the Kitchen
Hi, looking forward to trying your recipe. Was wondering if I could use whole wheat flour instead of all purpose flour. Could you please recommend the adjustments that might be needed? Sorry, I am trying to eat healthy.. I know you might not recommend tweaking the recipe considering the original one has such great reviews!
Sugar Spun Run
Hi! Someone just used whole wheat flour and said that it turned out wonderfully. The only thing to keep an eye out for is that it may not need as much flour depending on the brand used. Once the dough pulls away from the sides and easily rolls into an elastic ball you know that it is good to go. I hope that you enjoy the pizza! Keep me posted on how it turns out for you! 🙂
New Girl in the Kitchen
Thanks for the encouraging reply! I made my first ever pizza base today and I might have made a few novice mistakes.. It was really easy to make and the pizza was devoured immediately! But the crust turned out quite dense.. It could be one of the many things I did wrong. Could you please help me figure out what it was because I am definitely making your recipe again!
1. Instead of a one 12 inch pizza, I rolled out 3 pizzas – can’t tell you the diameter because they were shapeless things! 🙂 Did it make the crust too thin and therefore, too dense?
2. I used my hand and a rolling pin to coax them into some semblance of a circle. Do you think I pushed out all the air in the process?
3. My oven temperature only goes up to 200 degree Celsius (or 392 Farenheit) maximum. Could that be a factor?
4. I also used the tip you mentioned in one of your replies to a comment and baked the crust for 5-7 minutes prior to topping it and baking again. Was it a bad idea?
Sorry for putting you through this detective work, but it would be very helpful for me when I bake it again! Please feel free to give any additional advice that could help!
Many thanks!
Sugar Spun Run
I am so happy to hear that everyone enjoyed the pizza and it was gone in no time. If your crust was dense or dry, it is the result of over measuring your flour. In baking, this is the most common mistake. I have created a video and a post on how to measure flour properly that others have found helpful and a good reference. I hope that this helps the next time you make it. 🙂
Shannon Rice
Great recipe, easy clear instructions. I’ve been doing a lot of “homemade” baking projects with the kids during our time at home. They loved it. This recipe was perfect – hands-on without being too difficult, easy to personalize and tested great. My boys even said it was better than our local shop. Will make again.
Sugar Spun Run
I am so glad that you and your kids enjoyed making this recipe together, Shannon! I am happy to hear that everyone loved it too! Thanks for trying it. 🙂
Nikita
Can’t I use dry active yeast for this recipe?
Sugar Spun Run
Hi, Nikita! 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! 🙂
Nikita
Perfect! Excited to try this out!
Anjana
I saw the comment about having to Proof the dry yeast with 1/4 Cup of tepid water and 1 Tsp sugar. Does that reduce your recipe from 3/4 cup warm water to 1/2 cup warm water (since the rest is already with the proofed yeast) and 1-1/2 Tsp sugar to only 1/2 Tsp sugar ? Or do the ingredients for the dough remain the same and the proofing of the dry yeast is just separate ?
Sugar Spun Run
Hi, Anjana! Proofing the yeast is separate. You will proof 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! 🙂
Alyssa Wolfe
I used active yeast and mixed it with warm water but didnt put in the sugar, I put that with the flour and salt. Will it still work?
Sugar Spun Run
I only ever use instant yeast with this recipe so I am not certain. I think that you should be fine. Keep me posted on how it turns out Alyssa! 🙂
Karen Chapman
Made 2 x recipe. One slightly thicker, one thin with the edge folded over. Both were yummy & this will definitely be my go to recipe from now on. Thank you!
Sugar Spun Run
I am so glad that you enjoyed the recipe and your pizzas turned out well, Karen! Thanks for commenting. 🙂
Naz
Definitely a keeper. Tried it today and everyone loved the dough. Soft inside and crispy on the outside.
Sugar Spun Run
I am so glad that it was a hit, Naz! Thank you for trying my recipe! 🙂
Keila
I love this recipe so much! It’s the third time I make it and it’s always delicious
Sugar Spun Run
Thank you so much, Keila! I am so glad that you have enjoyed it! 🙂
Michael
Turned out perfectly. We live in a dry climate so only used 2 cups of flour. By far the best homemade pizza dough we have tried.
Sugar Spun Run
Thanks for sharing, Michael! I am glad that you enjoyed the recipe. 🙂
Ed
If I make the day before, should I keep it in the refrigerator
Sugar Spun Run
Hi, Ed! Yes, you can! You want to make the dough, allow it to rise completely, then store it in an airtight container and in the refrigerator until you are ready to bake it. Enjoy! 🙂
Andre
Do I knead the dough before putting in fridge or after taking it out? After taking out does it need to rise again? Thanks
Sugar Spun Run
You will deflate the dough before storing it in an airtight container and in the refrigerator. When you are ready to use it, you will knead the dough and roll it out. I hope that you enjoy it, Andre! 🙂
Tahera
Do I have to separately activate the yeast first in water and sugar or is it the same if I just follow the recipe without doing that??
Sugar Spun Run
Hi, Tahera! If you are using instant yeast then there is no need to activate the yeast separately, you will just follow the recipe. Are you using instant yeast?