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.
Jessica
Wow! This is the best pizza dough I have ever had in my life and I have had a lot of pizza! Can’t justify getting takeout ever again I wonder what they are doing wrong! So easy and so worth it! Mmmmmm
Sugar Spun Run
I am so glad that you loved it, Jessica! Thank you for trying my recipe and for commenting. Enjoy! 🙂
Y Garner
I would ditch the music in the background. It adds nothing, but does detract from the ability to understand the instructions clearly
Sugar Spun Run
I appreciate your feedback. The written instructions are available as a reference. 🙂
Jeff
Excellent pizza crust! I made tonight, so good. 2 pro tips—I added a little bit of shredded parm cheese after forming the initial dough ball, worked it into the dough. Also, make sure when topping your pizza to do it this way—sauce, a little cheese, toppings, then finish with cheese. Also, 15 minutes was not quite long enough, maybe more like 18-20. Depending on oven. Still, this crust is delicious!!
Sugar Spun Run
I am so glad that you enjoyed the recipe, Jeff! Thanks for trying it and for commenting. 🙂
Rafaela
I only have fresh yeast. Can I use it? If so how mucha should I use? Thank you
Sam
Hi Rafaela! I am not very familiar with using fresh yeast but it is my understanding that you would typically use double the amount, but it should still work. 🙂
Joy Miller
Well, I was very hesitate because I am seriously afraid of yeast! I watched your video!! And my pizza dough doubled in size and was very easy to work with! Delicious crust!
Thank you for the recipe, this one is keeper!
Joy
Sugar Spun Run
I am so glad that you enjoyed the pizza, Joy! Thank you for commenting. 🙂
Leah
I had both yeasts in my cabinet… and it appears I used the active dry … which means I didn’t proof it and I already have it resting in a warm spot… I just noticed as I was cleaning up… is my dough not going to work? Should I have a plan B ? I don’t have enough flour to toss and remake … My head isn’t where it should be .
Sam
Hi Leah! Sorry for the delayed response. It should still work, the rise time would just be a little bit longer. 🙂
Kay
LOVE it!!! Thank you!! I was scared, but tried it anyway. I am so glad I did!! Tonight is the third time we are using it. It is in the oven now!
Sugar Spun Run
I am so happy to hear how much you have enjoyed this recipe, Kay! Thanks for commenting. I appreciate your feedback. 🙂
ChelsC
Can this recipe be double easily?
Sugar Spun Run
Hi, Chels! Yes, it can! I hope that you enjoy it! 🙂
Terri Stephenson
Will the Fleischmann’s Pizza Crust Yeast work the same as instant yeast? Thanks?
Sugar Spun Run
Hi, Terri! Yes, it should work the same. Enjoy! 🙂
Brooke
I’m trying to give my kids some sense of normalcy with Friday night pizza-and-movie, but I can’t leave my house and my yeast is hella old. Is there anything I can do to still make a recipe like this work? Will it work if I double the yeast? Let it rest longer? Give the kids crackers with sauce and cheese and tell them to imagine that it’s pizza? As you can see, I don’t have many ideas at this point. At least we can still rent Trolls. Again.
Sugar Spun Run
Hi, Brooke! Yeast does expire . Yeast will last longer than the date printed on the packet if it is kept in the refrigerator. Unfortunately, I am not sure how it will do or how “old” your yeast is. 🙁 FIngers crossed that it works if you try it.
Brooke
I am pleased to report that although my yeast was more than a year past its expiration date, it is still alive! (I realized after my earlier comment that my yeast is “active dry,” not “instant,” so I proofed it like your other reader did and it is definitely bubbling and working.) I’m feeling very hopeful about pizza night. 🍕🌌
Sugar Spun Run
HOORAY!!!! I am so glad. Pizza night is saved! I hope that it is a hit with the kiddos. Enjoy! 🙂
Sara B
If you combine the yeast with warm water you can see if it’s still “active”. Look up “proofing”
Andi
This was really good. And fast. Took me awhile to find instant yeast, not because of shortages, but because I live in the Middle East and I have never seen any here before. Took a lockdown for me to find some. This recipe was perfect. Thanks for sharing.
Sugar Spun Run
I am so glad that you were able to find instant yeast and that you enjoyed the recipe, Andi! Thanks for commenting. 🙂
Angela
Can you make the dough early and the. Store it for a few hours?
Sugar Spun Run
Hi, Angela! 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 refrigerator until you are ready to use it. 🙂
Farzana Firoz
When we take it out of the fridge (I wanted to make the dough tonight and make it for lunch tomorrow) do we have to let it come to room temperature or can I start rolling the door right away?
Sugar Spun Run
Hi, Farzana! You can let it sit at room temperature or begin to knead and roll the dough out. Either will work. Enjoy!
JC
Hi there!
I have searched for many simple pizza dough recipe and landed at your page and decided to try yours as the time spent was the least but yields fantastic dough! I’m impressed.
Quick quest; can I freeze the dough for some other time use? How long can I freeze it? Thanks
Sugar Spun Run
I am so glad that you decided to try my recipe and you loved it, JC! 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. 🙂
Tima
This is the best pizza dough and i am sticking to it for every time i make pizza thanks a lot
Sugar Spun Run
I am so glad that you enjoyed it, Tima! Thank you for trying my recipe. 🙂
Luiza Iovu
Could you replace the instant yeast with active dry one? If so would it be the same quantity?
Sugar Spun Run
Hi, Luiza! Yes, you can! 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! 🙂