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.
Bhargavi Bhat
I have never commented on any blog. But I have come back here to say I just made a perfect pizza thanks to your pizza base recipe.
Sam
Thank you so much! I appreciate the comment and I’m glad you enjoyed the pizza dough so much. 🙂
Amelia
What if I don’t have parchment paper?
Sam
Hi Amelia! You can just bake it right on the pan. I just prefer the parchment paper for easier clean up. 🙂
Charlotte
I loved the pizza crust. It cooked beautifully! Crispy on the bottom! I will use parchment all the time!
Sugar Spun Run
I am so happy to hear that you enjoyed it, Charlotte! Parchment paper is a lifesaver every time. 🙂
Neha
Hi, once the dough is risen, how long can we store this risen dough ..? Should I refrigerate it ? N hw long can I use it after refrigeration? Thnx 😊
Neha
The pizza turned out gr8….only thing is that want the base to be crunchier …what should I do ?
Sam
I know others have achieved a crispier crust by either pre-baking the crust without the toppings and ingredients on it, or by using a pizza stone. 🙂
Sam
Hi Neha! After the dough has risen you can deflate it, wrap it tightly, and store it in the refrigerator for up to a week and it should still be good when you want to roll it out and use it. 🙂
Sally
Hi, I only have fresh bakers yeast, how much do I use please?
Sam
Hi Sally! Correct me if I am wrong here, but isn’t most yeast typically bought in the store a baker’s yeast? you shouldn’t need to alter the amount of yeast. If it’s rapid rise yeast it will take less time to rise than the active dry yeast. Let me know how it goes. 🙂
Hunter
Quick question. If you don’t bake the crust first, will the dough remain soggy with marinara/toppings? Just curious, I’ve always heard to pre bake the crust some before adding toppings. Thanks!
Sam
Hi Hunter! I have never had an issue and I don’t pre-bake my crust. If you are adding a LOT of toppings I may suggest pre-baking the crust but other than that it should be just fine. 🙂
Chris
Thank you. Just tried this recipe for the first time. My boyfriend and I loved it. I’ve been in food service for 35 years. So simple to make and tasty (added the garlic) we will be issuing this recipe a lot.
Sam
I am so glad you enjoyed the pizza dough so much, Chris! 😊
Helen Bradley
I can’t thank you enough for this recipe. I was so nervous about trying to make pizza but we’re in lockdown and I want to stay safe – besides pizza from the pizza shop costs so much when you calculate what it is made of. I have now made this recipe five times and love it. I find I have to use extra water to get a smooth dough but it is so tasty and easy! Who knew? I split the mix and make two thin crust pizzas which roll out to around 10-12 inches each – it’s becoming a weekend tradition. Thank you for posting such a great recipe and for the accompanying video. You rock!
Sam
Thank you so much, Helen! I am so glad you have enjoyed the pizza dough so much. 🙂
Elise Nicole Proctor
If I want to make two pizzas and double the recipe would I still use double the yeast? Thank you can’t wait to try!
Sam
Yup! Enjoy!
Edyta
I really love the recipe. I have made it 2 times and both times came out perfect! Fast, easy and delicious! Ty
Sam
I am so glad you enjoy the pizza dough so much! 🙂
Timothy M Rucci
Simply amazing pizza! Thank you for the recipe and the video. I had been wanting to make a pizza from scratch and I purchased ingredients in the last week, and had them delivered with my other groceries. I made sauce by blending together a can of fire roasted diced tomatoes and a can of tomato pasted in blender, and added a little italian seasoning and about tablespoon of olive oil. I also tweaked the recipe by adding a little bit of shredded parmesan before adding the whole milk mozzarela and then added some hot italian sausage and sliced pepperoni. cooking time was perfect at 14 minutes. I may have used a slight bit more than 2 1/3 cups of flour, because my dough was slightly sticky and required a couple extra tablespoons before it was just right. I let my dough rise in my oven on the “proof” setting for 30 minutes, since I did not have a ‘warm place” in the house to do that. Worked like a champ, probably rose a little more than double. The pizza was amazing. My wife adn I both enjoyed it.
Sam
I am so glad you enjoyed the pizza dough so much, Timothy! 🙂
Valerie
Thank you for this recipe! If my dough didn’t rise what could I have done wrong?
Sam
Hi Valerie! I am so sorry your dough didn’t rise! The main culprit here is most likely the yeast. The yeast could have been dead in the package already, or if the temperature of your water wasn’t in the proper range the yeast may not have been able to be activated, or if it was too hot it could have killed the yeast. I hope it works better next time. 🙂
Hunter
I find adding the yeast directly to the water and oil before adding the flour is more successful in a proper rise myself. But yeah, the water could be too hot and that’ll kill it.
Mayelin
Hello from Miami, Florida. Love the recipe. I have made it 3 times and family loves it. Super easy, fast and delicious. Thank you.
Sam
Hi Mayelin! I am so glad you enjoy the pizza dough so much! 🙂
Petra
We loved the pizza crust-it was perfect. I seasoned ours with italian seasoning and it was delish. Thanks!
Sam
I am so glad you enjoyed it Petra! 🙂
Frustrated Male
Will you please provide a nav button to jump to video?
Confusing reference to “cover tightly.” Was hoping to locate the video and see what is meant by this. Picture shows a plastic cover over the bowl rim, that’s what I’m hoping you meant. First time making this the dough didn’t rise. I had placed plastic directly in contact with dough excluding oxygen.
Sam
There is a jump to recipe button at the top of the page. The video is embedded in that recipe. Unfortunately I can’t add a button to search for different sections of the video, but yes cover tightly means just wrap it with some saran wrap. 🙂
Julie
my kids loved the crust. I didn’t have sugar so I used honey. I added more salt.
the dough didnt really rise so I was worried but it all came out OK.
will make again!
Sam
Wonderful! I’m so happy to hear it was such a hit, Julie! Thank you for commenting 🙂
Julie
Hi Sam, my kids asked me for it again! Dough still didn’t double in size – not sure why — may it needs to sit double in time. Its’ so odd. Anyway, just made a vegan version for my daughter, pesto for me and my husband, and margarita for my son. Can you remind me about freezing or making and putting in the fridge? I also think Calzones would be so fun to make!
Sugar Spun Run
It is strange that your dough isn’t doubling in size, Julie. It could be that your water is too hot when added, killing your yeast. Climate conditions could also play as a factor as well. Regardless, I am happy that you have enjoyed the recipe. This recipe can be made in advance and refrigerated (covered) for up to 3-4 days. You can also make it, allow it to rise completely, then store it in an airtight container in the freezer for up to one month. 🙂