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.
aneesa
Hi Sam… can I use cake flour instead of all purpose and how much?
Sugar Spun Run
Hi, Aneesa! I have not tried cake flour as a substitute with this recipe so I am not certain how it will do. If you try it keep me posted on the results. 🙂
Cathy
Great recipe, however at the end I did need to add more water.
Sugar Spun Run
I am so glad that you enjoyed the recipe, Cathy! Thanks for commenting. 🙂
Dove Welch
Hi wondering if I have no parchment paper could I use corn meal as a no stick and if so would that work on a cast iron pizza pan?
Sugar Spun Run
Hi, Dove! That should be fine. 🙂
Dove Welch
Ok thanks I’ll give it a try and let you know how it came out 😊
Stacey
Excited to try this recipe. Can I make this dough up ahead of time or should I make it right before I plan on baking it? Thanks!!
Sugar Spun Run
I am excited for you to try the recipe too, Stacey! You will 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. It will last for up to 3-4 days in the refrigerator. 🙂
Riya
Hi, Sam!
Can I use whole wheat flour instead of the AP flour?
Sugar Spun Run
Hi, Riya! Others have used it and had success. I hope that you do as well. 🙂
Krista
Is this recipe enough for two people or do I need to double to make a large pizza for two hungry people 😉
Sugar Spun Run
Hi, Krista! It really depends on appetite… my husband and I typically share one pizza. This recipe makes (1) 10″-12″ pizza. It is versatile and can also be stretched to make a larger, thinner pizza crust. I hope that helps! Enjoy! 🙂
Janelle
I would like to get five med size calzones….could I use this recipe? should I double it? thank you in advance!
Sugar Spun Run
Hi, Janelle! It depends on how to define “medium.” I would recommend doubling the recipe. One batch makes (1) 10″-12″ pizza. So you could get (2) small-medium calzones out of one batch.
Janelle
perfect…thank you!
Ben
If you wanted to make two pizzas, just double the recipe? And would you leave it to rise in separate bowls, or rise as one, then cut and shape into your dough?
Sugar Spun Run
Hi, Ben! This recipe doubles easily. One batch will make (1) 10″-12″ pizza. If you wish to make two, I would reccomend doubling it. You can do so in one bowl. You just want to allow the dough to double in size before rolling it out. Enjoy! 🙂
Candace King
If recipe is doubled, is the yeast amount doubled as well? 2 packets?
Sugar Spun Run
Hi, Candace! Yes, if you double the recipe, you will double all ingredients. 2 packets will be needed. 🙂
Beth
What I’ve been looking for in taste and simplicity!
Sugar Spun Run
I am so glad that this recipe was exactly what you were looking for and everyone enjoyed it, Beth! Thanks for commenting. 🙂
martha e powers
I’ve made this dough several times with AP flour and have never been disappointed. Usually I don’t even need the entire second cup of flour, for the record, and I always just moosh it with my hands to form a ball before it rises. I also just use my hands to press it into the pizza pan.
Making pizza from scratch during this weird virus age is incredibly satisfying! I’m grateful to have such a reliable dough recipe available. THANK YOU!
Sugar Spun Run
I am so glad that this recipe could bring you joy and comfort during these uncertain times, Martha! 🙂
Anna
Can you freeze the pizza dough for use later?
Sugar Spun Run
Hi, Anna! Yes, the dough can be frozen. To freeze it, you will make the dough, allow it to rise completely, then store it in an airtight container and place it in the freezer. It will last for up to one month. 🙂
Harold
I don’t usually leave comments, but I just tried it and I have to say, it’s pretty great. Most definitely one of the best dough recipes around.
Sugar Spun Run
I am so glad that you enjoyed it, Harold! 🙂
Benito
Hey Fred… she did think about it. No need to have a condescending tone. She did a great job. I am French and prefer metrics as well! But let’s cook!
I have been making pizzas for a bit over 20 year (as a pizzaiolo when young) and will be sure to give this one a shot! plenty of time during this confinement.
all the best
Fred Bazzeeda
Why is it that you all can not post your recipes with metrics? You do know that it is the US that is still using it? Please think about it.
Especially as an American living abroad, it is very difficult to find the measurement tools. Metric is the easiest and the most simple.
Sam
I’m really not sure what you mean, Fred. The recipe has metric measurements.
Harold
I live in Europe myself, and I am pretty sure you can find a glass with cl measures and a scale pretty much anywhere. Seems like a you problem rather than one with the recipe.
Kara
Made this last weekend for a quick pizza crust and it might just replace my 3 day rise crust! The whole family LOVED it and it was super easy! I did make in my stand mixer and the dough came together in now time, absolutely perfect. Easy to roll out also. Will definitely make again!
Sugar Spun Run
I am so glad that you found the recipe easy and delicious, Kara! Thank you for trying it and for commenting. Enjoy! 🙂