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.
Najma
Looks yummy and hope to try this recipe soon. However I have 2 quick questions. I only have AP flour at home. What do I need to do to make bread flour?
Can I make the dough using Gluten free AP flour and what adjustments would need to be made to the quantiry or ingredients uf any ro get the best ever GF pizza?
Sugar Spun Run
Hi, Najma! I do not have experience baking with gluten-free flour so I can not provide you with any personal recommendations. Others have used gluten-free flour and had success. I hope that you will as well. Keep me posted on how it turned out. I hope that you enjoy your pizza. 🙂
Rasha
How many pizzas does this make?
Sugar Spun Run
Hi, Rasha! This recipe will yield (1) 10″-12″ pizza. I hope that you enjoy it! 🙂
Bria
This pizza crust came out perfectly on the first try. I love it! Could I substitute the AP Flour for Whole Wheat using the other same ingredients?
Sugar Spun Run
I am so glad that you enjoyed it, Bria! Others have substituted using whole wheat flour and had success with no other adjustments needed. I hope that you do too. 🙂
Lyndda
We made pizza with this recipe tonight. The recipe was easy to follow and the pizza was really good, but the dough was soft on the bottom and not crispy. I did not use the parchment paper, but I did use a metal pizza pan with wholes. Any suggestions would be appreciated.
Sugar Spun Run
Hi, Lyndda! Thank you for trying my recipe. I am glad that you enjoyed it. If you like a crisper crust instead of using all-purpose flour, I would recommend switching to bread flour. You can also pre-bake your crust for 5-10 before applying any toppings. Either of these methods will help! 🙂
Michele
I have not tried it but I’ve heard transferring the pizza to a hot pizza stone in the oven works. That’s what I’m going to try.
Alexis
We made 6 pizzas in one week #quarantine. It’s just so gooooooooood. Our favorite combo was pesto, olive tapenade, Parmesan cheese, caramelized onions. You can also stuff the crust which is so good.
Sugar Spun Run
Six pizzas! That is awesome, Alexis! I am so glad that your family has enjoyed this recipe. Your favorite combo sounds delicious. Thank you for trying my recipe. Enjoy! 🙂
Kathleen
Hi! I will not be using the dough for 2 hours. Should I put in the fridge after it rises? Thank you!
Sugar Spun Run
Hi, Kathleen! Once it has risen, I recommend storing it in an airtight container or wrap it well with saran wrap and store it in the refrigerator until you are ready to use it. I hope that you enjoy your pizza. 🙂
Kathleen
Thank you!!
Luke
Hey,
Does this mean that you let it rise and then refrigerate, or let it rise, deflate and then refrigerate?
Many thanks
Luke
Sugar Spun Run
Hi, Luke! You will allow it to rise, deflate it, then refrigerate. 🙂
Kristin
Hi,
Do I have to use the dough right away or can I refrigerate it once it has risen?
Sugar Spun Run
Hi, Kristin! No, you do not have to use it right away. Once the dough as risen completely, you will store it either in an airtight container or wrapped well with saran wrap in the refrigerator until you are ready to use it. I hope that you enjoy your pizza!
Mansi
Hey Sam!
Unbelievably yummy and perfect pizza dough. Thanks for sharing the most simple but amazing recipe. It was always a challenge for me to get the dough right, but this one hardly took my energy. Got this recipe perfect in the first go. Thanks for sharing once again.
Sugar Spun Run
Congrats! I am happy that it turned out perfectly for you, Mansi, and that you enjoyed it! Thanks for trying my recipe. 🙂
Tia
Excellent recipe, and thanks for giving the yeast measurement in tsp, and saving me time!
Sugar Spun Run
Happy to help, Tia! I am so glad that it turned out well and you enjoyed it. Thanks for trying my recipe. 🙂
Tom Holman
Used your Best Pizza Dough for pizza Saturday night, my wife loved it but I found the crust to be very bread like. Do you have a recipe for the high gluten, chewy, crusty dough I like in a pizza?
Sugar Spun Run
Thanks for trying my recipe, Tom! If you are looking for a crispier crust, then I would recommend substituting the all-purpose flour for bread flour. This will give you more of the results that you are looking for. I hope this helps! 🙂
Martha
Hie there! Thanks so much for the recipe, I try to make one just now very delicious made with tomato paste,thyme, garlic with sausage pieces and spinach and my family love the pizza more yummy.
Sugar Spun Run
You are welcome, Martha! I am happy that you enjoyed it! Thanks for trying my recipe and for commenting. 🙂
Prity Agarwal
Will try your receipe today and definitely will give revies on that
Sugar Spun Run
I hope that you enjoy it when you try it. 🙂
Susie
Can this same dough work for a stuffed “calzone” type of recipe? I like spjnach,feta & parmesan baked in dough I usually buy ready made.
Sugar Spun Run
Hi, Susie! Yes, it can. Others have used it this way and enjoyed it. I hope that you do too. 🙂
Anna
Which pizza pan did you choose to use?
Anna
Which pizza pan did you choose to use? Looks 😋; can’t wait to try it!!! 😊
Roce
Thank you so much for this simple recipe! It’s my first pizza, and my very first successful dough that’s eatable 🙂 🙂 🙂 My husband enjoyed it much! So happy! Maraming salamat from the Philippines!
Sugar Spun Run
I am so glad that it turned out so well for you and you both enjoyed your pizza, Roce! Thank you for trying my recipe and for commenting. 🙂
Adrian Anthony Osano
Good day from the san jose, occidental mibdoro, philippines… i have tried your pizza dough… it’s in the oven as of this writing… wish me luck…
Sugar Spun Run
Good day to you, Adrian! I hope that your pizza comes out perfectly. Enjoy! 🙂
Adrian Anthony
Hey… my family enjoys the pizza… thanks to you… btw, how can i store the dough for later use? Tnx…
Sugar Spun Run
I am so glad that it was a hit, Adrian! If you wish to make the dough in advance you will make it, allow it to rise completely, then place it in an airtight container. It will last up to 3 days in the refrigerator or 1 month if stored in the freezer. 🙂
Kayla
Love this recipe! It’s so simple and easy but most importantly delicious!!! My boyfriend and I now make pizza night a weekly occurrence
Sugar Spun Run
Thank you so much, Kayla! I am so glad that you and your boyfriend enjoyed it. I love that you now have a new pizza night favorite. Enjoy! 🙂
Tati
Hi! We’re planning on making pizza dough, and had a question! Does the recipe call for 2 and 1/4 teaspoon of yeast (2 teaspoons and another 1/4 teaspoon), or is it 1/4 of a teaspoon two times. I hope this question makes sense, thanks in advance!
Sugar Spun Run
Hi, Tati! You will need 1 packet instant yeast (2 1/4 teaspoon). So it is 2 and 1/4 teaspoon of yeast. I hope that you enjoy your pizza! 🙂