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.
Lara
Absolutely GREAT recipe and tips! I doubled the recipe and made 7 pizzetas (7in dia. pans). Sam the recipe is awesome but you know how to make it easy by providing all key elements from the get go (i.e. water temp. range). I will be making this recipe again 🙂 Thanks for putting this together so well and sharing it with the world!
Sugar Spun Run
You are very welcome, Lara! I am so glad that you enjoyed it and found the recipe easy to follow. 🙂
Elizabeth
Wow. Just wow. This pizza dough was awesome I’m honestly kinda speechless. I used instant yeast and garlic powder and the flavor was amazing. Thank you for sharing your recipe. I’m gonna start having pizza every week 😂
Sugar Spun Run
I am so happy that everyone enjoyed it, Elizabeth! Thank you so much for trying my recipe and for commenting. 🙂
Elizabeth
Wow. Really all I can say is wow. This was the best pizza I have ever had. And I don’t even like pizza! Thank you so much for sharing your recipe. I just added a bit of marinara sauce and some mozzarella. Delicious!
Magnus Klutz
Tried this recipe. Works great for making other things besides pizza. I used it for a mozzarella bread stick recipe and it was AMAZING! Thank you!
Sugar Spun Run
I am so glad that you have enjoyed it, Magnus! I have used it for dessert pizza and garlic knots as well. Maybe something to try the next time you make it. Enjoy! 🙂
Chana Mark
This is hands down the best pizza dough I have ever made. Bravo!
Chana M.
Sugar Spun Run
Thank you so much, Chana! I am so glad that you loved it! 🙂
Reme Amezcua
If I wanted to make it slightly sweet for a fruit pizza, can I add sugar? And also do I have to cover the pizza in olive oil when I place it in oven? If I leave out the olive oil drizzling before I bake, would it be ok or does the coating of olive oil help it not crack during the baking process?
Sugar Spun Run
Hi, Reme! You are in luck… I have created a dessert pizza using this recipe that you can check out. I hope that you enjoy it! 🙂
Fatima
It was my first time making pizza dough from scracth. Topped it with tomato purée, dried basil oregano donner meat n mozzarella. We had it to open our fasting with in this holy month of Ramadan…. I just want to say it was amaaaazing! 😋
The crust n base was 👌. Better than shop bought. Can’t believe I was putting off making my own because i couldn’t get hold of bread flour.
Will definitely be making again.
Thankyouuuzz
Sugar Spun Run
I am so glad that it turned out perfectly and you enjoyed it, Fatima! Thank you for trying my recipe and for commenting. 🙂
Jenny
How many mini pizzas would this make? Should I double the recipe?
Sugar Spun Run
Hi, Jenny! This recipe make (1) 10″-12″ pizza. If divided it will make (2) 5″-6″ pizzas. Depending on how many pizzas you need will determine if you need to double the recipe. I hope that you enjoy it! 🙂
Jasmine
I have 0 experience in the kitchen since I still live with my mom she does all the cooking, but I have decided to learn how to cook and I looked at a lot of recipes but most of them seemed either too complicated for a newbie like me or the ingredients were for 3-4 pizzas and I didn’t want to take the time to calculate the measurements for only 1 pizza. It turned out so great, I really loved it, it was the best pizza I have ever eaten and oh boy let me tell you I have had plenty of pizzas all around the world. Thank you for this recipe, I will definitely use it for every pizza I make for the rest of my life!!! 💖💖💖
Sugar Spun Run
I am so happy to hear how much you loved it, Jasmine! I am glad that you now have a new go-to recipe. Enjoy! 🙂
Wendy Goldzband
If you use dry active yeast do you need to proof it first?
Also, can the dough go into the freezer for use later?
I am going to be using an Italian pizza flour.
Sugar Spun Run
Hi, Wendy! Yes, you can use active dry yeast (same amount listed on the recipe). You will just need to proof the yeast in 1/4 cup warm water + 1 tsp sugar before putting it in the flour mixture. After about 45 mins it should double in size. The dough can also 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. I hope that helps! 🙂
Carol
Thank you it was easy and tasty.
Sugar Spun Run
I am so glad that you enjoyed it, Carol! Thanks for trying my recipe! 🙂
Elizabeth V
What if am I have is active dry yeast?
Sugar Spun Run
That will work fine, Elizabeth! 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 helps! 🙂
Lauren Meacham
I’m making a recipe that calls for pizza dough, but I won’t be making an actual pizza. It’s more like an appetizer where I use the dough to wrap around chunks of mozzarella. It calls for 1.5 lbs of store bought dough. Should I double your recipe to get 1.5 lbs of dough? Thanks!
Sugar Spun Run
Hi, Lauren! To be sure you have enough, yes, I would double it! 🙂
Nickolas
Can you rise this dough and then punch it down and refrigerate it?
Sugar Spun Run
Hi, Nickolas! Yes, you can! You will make the dough, allow it to rise completely, then store it in an airtight container and place it in the fridge. It will stay fresh for up to 3 days. 🙂
Riley Wilson
Do you deflate it before storing? So excited for this!
Sugar Spun Run
Yes. 🙂
Brin
Amazing pizza dough and super easy to make!
Sugar Spun Run
I am so glad that you enjoyed it and found it easy to make, Brin! Thanks for trying my recipe! 🙂
B Henry
You convinced me not to be afraid of yeast!! I baked 🍕 for the first time ever and now all my kids want is pizza 🙄!! Lol.. this is in my family recipe book now just so you know! Thank you for sharing your recipe 😊
Sugar Spun Run
I am so glad that you and your kids loved it! Thank you so much for trying my recipe and for commenting. 🙂