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.
Josh
Good as hell!
Sam
Thank you very much, Josh! 🙂
Christine
This dough worked nicely for pepperoni rolls. I used all-purpose flour and it worked well for me. The recipe makes about 8 pepperoni rolls and easily doubles.
Thanks for sharing this with us! 😊
Sam
I am so glad you enjoyed it, Christine! I am in the mood for some pepperoni rolls now! 🙂
Brian
We’ve struggled with getting chewy and/or soggy crusts with other recipes. This recipe turned out perfectly crisp and the dough was really easy to work with and roll out.
With my version I only had regular yeast (not instant) so I put the yeast by itself in the warm water first for 10 mins to activate it. Also I let the dough rise for a little longer (45 mins). I also doubled the sugar (1 tbsp) and added a bit extra salt (1 tsp) and added a pinch of: garlic powder, onion powder, oregano, thyme and basil to embolden the flavor. Toppings used were tomato sauce, green bell pepper, mushroom, and black olive.
My girlfriend is vegan so she usually has no cheese on her half and instead adds vegan ranch while eating it. Well this time I was actually out of cheese so I was thinking I was going to be sad about the lack of flavor (and I don’t like ranch). Turns out this recipe packed such a tasty punch that I didn’t even miss the cheese! Will definitely make again. And again.
Sam
I am so glad you enjoyed it, Brian! 🙂
Rebecca
Great recipe! I used the same ingredients, except maybe not as much flour. I like my crust crispy and thin, so I baked my pizzas on the highest rack at 475 degrees for 7 minutes. At this point I added my toppings and baked for 7-10 minutes more. It is good to know this recipe can be modified depending on what style of pizza you want to make.
Sam
I am so glad you enjoyed the dough, Rebecca! It is pretty versatile which is great. 🙂
Hollie
Thank you for this recipe it worked really well for us, it was the first time we’d made pizza dough and it was really easy to follow! 🙂
Sam
I am so glad you enjoyed it, Hollie! 🙂
Ella
If I double the recipe how many pizzas will it make?
Sam
Hi, Ella! It will make two 10-12 inch pizzas. 🙂
Lisa
I just made this tonight and my family loved it! We really wished we had leftovers.
Can this recipe doubled?
Sam
Hi, Lisa! You can double this without an issue, but I bet there still won’t be any left! 😉
Lisa
Could almond flour be used? If so, same amount?
Sam
I’m sorry I’m not sure that almond flour would work with this recipe.
Big Al
What is the ideal rack placement ( lower rack , middle or upper )in the oven for best pizza baking results?
Thanks in advance
PS do you prefer Roma Tomatoes or San Marzano for your sauce?
Sam
The ideal rack placement would be the center rack. I am not picky when making a sauce, I use both. 🙂
April
Want to try the recipe today but I have Baking Flour….would that make a difference? Thanks in advance
Sam
I’ve never used baking flour so I can’t say for sure, I’m sorry!
Linda
I have tried this recipe twice now and both times it did not turn out good. The top burns before the bottom cooks, could it be because I have an older propane stove and the heat is different and I do put the pizza on the bottom rack. Any advice….
Sam
Yes, unfortunately I think the oven must be the problem. Try baking it on a lower temperature, I think that would hep.
Carol
Or get a pissa pan that has holes in it
Vickie
Lower the rack down. This will help. Also as mentioned lower heat by 25*. I have been back Breads & Pizza for many years. This is a good Pizza Dough. Often after mixing & into oiled bowl; cover tightly with plastic wrap & place in fridge overnight. Take out if oven 2 hrs before baking, let it ride, form your crust, add toppings & bake.
John
Can this dough be frozen? If so, how?
Sam
Hi, John. I have not frozen it, but I have had others tell me it does freeze. You would need to let it rise, deflate and then wrap tightly. 🙂
Melcena
Can you prebake the pizza crust and then later add the toppings and bake it?
Sam
Yes but it may make the crust crisper and tougher baking it this way.
Dean Moberg
You should add a side note letting people know to mix the salt and the flour or else the salt will kill the yeast and the dough won’t rise if simply combined before adding the flour
Sam
Hi, Dean. In this recipe it doesn’t matter because of the proportions used. If we were using a lot more salt you are right, it might be a problem, but here it works just fine. 🙂
Lisa
Great recipe family luved it 4 our new years dinner!
Sam
I am so glad you enjoyed it, Lisa! 🙂