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.
Stacey
Can this recipe be used in a bread machine as-is if you out the ingredients in the order they recommend?
Sugar Spun Run
I have never used a bread machine to make this recipe before, however, someone recently did and had success. Having not tried it myself, I can not give you any personal recommendations. I hope that you enjoy it, Stacey! 🙂
Kara
Could I make this in my food processor?
Sugar Spun Run
Hi, Kara! You can, however, it is super easy to make and can be made in one bowl so the food processor is not needed.
Samantha
Can I make ahead and put in fridge? Do I wait to let rise if doing so?
Sugar Spun Run
Hi, Samantha! Yes, you can! You will make the dough, allow it to rise, then store it wrapped and in the fridge to use later. 🙂
Marnie Cohen
Hi’ I didn’t read all the way through and just made my dough, but do not want to bake it until dinner. What can I do with it in the meantime? Frig?
Sugar Spun Run
Hi, Marnie! Once it has doubled in size, you can cover it and store it in the refrigerator until you are ready to use it. 🙂
Russ
Can I use this for calzones? What oven temp? Thanks!
Sugar Spun Run
Hi, Russ! Yes, others have used to for Stromboli and Calzones. The oven temperature would remain the same, it just may need more time to bake so I recommend keeping an eye on it. Enjoy! 🙂
Mark
Going to make for tonight. How do you think would be on a grill!
Sugar Spun Run
Others have used this dough on the grill and reported success. I hope that you enjoy it too, Mark! 🙂
Susie
Thank you very much for the pizza dough recipe, it was my first attempt and it turns out to be perfect!
Sugar Spun Run
I am so glad that you enjoyed it, Susie! Thanks for trying my recipe. 🙂
Jean
If I want to add additional toppings like peppers and onions do I have to fry first then add to pizza or can I just add raw and let it cook in oven ?
Thank you
Can you
Sugar Spun Run
Hi, Jean! It is really based on your preference. You can cook your veggies and then top your pizza or you can leave them raw and bake them along with the dough. If you leave them raw when you top the pizza the pepper and onions will have more crunch to them. I hope that helps. 🙂
Erika
This was so easy to make! My kids loved it. I surprised myself haha!
Any tips on how to make a thin crust version?
Could I use the same recipe to make pretzels?
Thank you!
Sugar Spun Run
I am so glad that you enjoyed the recipe, Erika! To make a thin crust you just roll the dough to desired thickness. Also, I have a
homemade soft pretzel recipe that you are welcome to try next! Thanks for commenting. 🙂
Christine
If I were to double the recipe, would I need to double the yeast amount as well? So two packs of yeast? Let me know!
Sugar Spun Run
Hi, Christine! Yes, you will want to double all ingredients, including yeast. Enjoy! 🙂
V
Can you use a baking stone for this dough?
Sugar Spun Run
Yes, you can! I hope that you enjoy it, Victoria! 🙂
Treda
I an 54 years old, and have never successfully made yeasted dough, but I found your recipe today, and made my first homemade pizza!!! Thank you so much!!
Sugar Spun Run
I am so glad that you had such success with this recipe, Treda. Thank you so much for commenting. I am glad that you enjoyed it. 🙂
Bonnie
Can I refrigerate the dough for another day? If so, do I refrigerate it before I knead it (after it had risen for 30 minutes), or do I knead it after refrigeration when I’m actually going to make the pizza?
Sugar Spun Run
Hi, Bonnie! You can make the dough ahead of time. You will make it and allow it to rise completely before storing it in an airtight container and in the refrigerator. When you are ready to use the dough, you will knead and shape your pizza then. The dough can stay in the fridge for up to one week. I hope that you enjoy it! 🙂
Trish
What about Almond Flour? Will that work in this recipe?
Sugar Spun Run
Hey, Trish! I haven’t tried it in this recipe yet. If you do, I’d love to know how it turns out for you! 🙂
Dave Cearley
I worked in an old fashioned pizza joint decades ago. To get the raised edge, we simply pressed the dough all the way around about 3/4″ of an inch from the edge, and then pressed out the center using the palm of our hands while rotating. After pressing it out, lift the dough and wrap the edge over your knuckles (both hands), gently turning the crust while pulling from one hand to the other and letting gravity stretch the dough. Spinning it in the air is optional. LOL
Sugar Spun Run
Thanks so much for sharing, Dave! I will have to try your method the next time I make this recipe. 🙂
Kristen Mueller
If I don’t have instant yeast, just standard yeast, do I proof the yeast first?
Sugar Spun Run
Hi, Kristen! Yes, you will need to proof the yeast. 🙂
Tucker
How do I proof yeast for this recipe
Sugar Spun Run
Hi, Tucker! 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! 🙂
Stephanie McKee
I’m excited to try your recipe for Friday pizza night. Does it work to separate the dough to make smaller personal sized pizzas? My family does not agree on the same topics ever!
Sugar Spun Run
Hi, Stephanie! Separating the dough to make smaller pizzas is not a problem with this recipe. I hope that everyone enjoys it at your family pizza night tomorrow! 🙂