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
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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.
Karolina
I have tried few pizza recipes before but this one is hands down best Ever! I added extra 1/4 cup of warm water while mixing. My kids and husband loved this crust! We will be eating lots of pizza😉 Thank you!
Sugar Spun Run
I am so glad that the pizza was a big hit and your kids loved it, Karolina! Thank you for trying my recipe! 🙂
Shawna
Can this be made with Gluten Free All Purpose flour also?
Sugar Spun Run
Hi, Shawna! I do not have experience baking with gluten-free flour, however, others have used it and reported success. I hope that you do too. Keep me posted on how your pizza turns out. 🙂
Ann Elaine Griesbach
Easy to make and super delicious!!
Sugar Spun Run
Thank you so much, Ann! I am so glad that you enjoyed the recipe! Thank you for commenting. 🙂
Heidi
Looking forward to making this, can I make the dough a couple of days ahead and store in the fridge?
Sugar Spun Run
I am excited for you to try this recipe too, Heidi! Yes, you can make the dough in advance. You will make the dough, allow it to rise completely, then store it in an airtight container and place it in the refrigerator. It will last for up to 3 days in the refrigerator or 1 month in the freezer. I hope that you enjoy your pizza! 🙂
Jeanne Klawitter Barone
I don’t have dry yeast, can you substitute the type you have to dissolve?
Sugar Spun Run
Hi, Jeanne! If you are referring to active dry yeast, yes you can. You will use the same amount listed on the recipe. You will proof 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! 🙂
Vandy
Will definitely try this, looks super easy! Any changes needed if I use active dry yeast instead of instant yeast?
Sugar Spun Run
Hi, Vandy! 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! 🙂
Emma
Have you ever used sourdough starter for a pizza dough? If so how is it done?
Sugar Spun Run
Hi, Emma! Unfortunately, no. I have not tried that yet so I can not provide you with any personal recommendations. If you try it, I’d love to know how it turns out for you. 🙂
Lauren
Easy to make, no doughy uncooked center! Great flavor and texture.
Sugar Spun Run
I am so glad that you enjoyed it, Lauren! Thank you for commenting! 🙂
Veronica
I’m 69 and this is the first time I’ve made my own base, my word, how easy it is to do with plain flour & yeast. Can’t understand negative comments about the ‘re pie mine was perfect. Thank you so much and it shows you’re never too old to learn. Give it a try.
Sugar Spun Run
Thank you so much, Veronica! I am glad that you enjoyed it! Thanks for trying my recipe and for commenting. 🙂
Tracy
I tried this twice, took my time, watched the video and both times it came out dry and clumpy. I wasted 5 cups of flour during a pandemic when four is scare. Don’t waste your time on this.
Sugar Spun Run
I am really sorry to hear that you have experienced issues making this recipe, Tracy. Are you sure you are using my recipe for this? My recipe also only calls for 2-2 1/3 cups all-purpose flour. Were any substitutions made? This recipe has been well received with over 700 5-star reviews so I would love for you to be able to enjoy it too! I am happy to help troubleshoot further.
Sugar Spun Run
There is a video for no-bake cookies on that page (my recipe) but there is no flour used in that recipe at all.
David C.
It just needs 1/4 cup more water to turn out almost perfect, (1 cup total) and then it works with 2 cups flour. (And this one tastes great!) I’ve found with pizza crust you need to get a sense of when the dough is a light, stretchy, fluffy ball that is neither too wet or too dry.
This recipe is quite good.
Some thoughts as you’re working with the dough:
1) If it’s clumpy and dry, add more oil or water. I tend to stay true to the water amounts with flour-to-water at a 2:1 ratio. You can be extremely generous with oil, and it usually turns out pretty well. 2 tbsp? I added a more. If you’re not on a diet, oil is your friend– good flavored olive oil especially.
2) If it’s too wet and gooey, sprinkle on more flower until it looks right. Pizza crust will typically be somewhat gooey looking, but not stick to things.
I hope this helps.
Sugar Spun Run
Thank you for sharing what worked for you, David, I am glad that you enjoyed the recipe. 🙂
Daphne
Can you make this ahead and freeze it for a rainy day?
Sugar Spun Run
Hi, Daphne! 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. 🙂
Daphne
That’s good to know! Thanks!
Michael
Your recipe is great. It leaves the AP flour dough much crispier with the 3/4 of water. I have found that so many comments say that dough is softer but I disagree I believe they simply use too much water. the crust was crispy I put so many toppings in my pizza that i usually leave the pizza a total time of 20-22 minutes. It was perfect.
Sugar Spun Run
Thanks for trying my recipe and for your feedback, Michael! I am so glad that you enjoyed your pizza and it turned out perfectly for you! 🙂
Myrna Gifford
Fantastic recipe. My pizza came out perfect!
Sugar Spun Run
I am so glad that you enjoyed it, Myrna! Thank you for trying my recipe and for commenting. 🙂
Dani
My first time doing home-made pizza and it came out great! Super easy too! I’ll definitely be doing this again.
Sugar Spun Run
I am so glad that you enjoyed it, Dani! Thank you for trying my recipe and for commenting. 🙂
Jacqueline
This recipe was so good and so easy!! Even my super picky dad LOVED it :)) My first time making any type of dough and I would say it was a success!
Sugar Spun Run
That is wonderful to hear, Jacqueline! I am so glad that everyone enjoyed it. Thanks for commenting. 🙂
Nimmi
You are awesome.. I have tried, it’s delicious 😋
Sugar Spun Run
I am so glad that you enjoyed it, Nimmi! Thank you so much for trying my recipe and for commenting. 🙂