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.
Michael Kilgallen
Well Sam,
Over the last 3-4 years, I’ve tried a number of different recipes, I’ve never quite achieved that pizza parlor crust. I don’t really like either thin or deep dish crusts. Also, I wanted the dough to fit a 12″ pan.
So, with your recipe, I am able to use a rolling pin to roll out a 12″‘er. Then I place it onto the pan and use my fingers, starting from the center, and push outward for that outer ring of crust. VOILA!! Just what I wanted.
Add the sauce, and toppings for that pizza parlor result. This is a keeper for sure. I have 2 pans, so, for another , just double and it’s as easy as that.
Thank you .
.
Zach H
This is an amazing recipe!
I did add more garlic, but that is more my taste.
Patty
Can you use King Arthur golden wheat flour?
Sam
Hi Patty! I haven’t used it personally. It may be a thirstier flour so you may need a bit less flour in the dough. 🙂
Nancy
First time making the dough, it was so easy and came out so perfect! My husband and I really enjoyed this recipe and will definitely continue making this dough!
Laurie
My granddaughter and I made this crust and it turned out absolutely amazing!!! We made the best pizzas I’ve ever eaten!!! Thank you so much for such a great recipe!!! We used only the all purpose flour and the texture and how lovely it rose made my day!!! Mmm mmm mmm
Marlee P
Great pizza crust everytime. I like to prebake my crust for about 7 minutes then load with toppings and sauce then bake. Crust is great.
Laura V
This made an awesome crust! I use a different recipe every time I make pizza cause I’ve never found the perfect one, but believe me I saved this one. I brushed with olive oil as directed and it seemed to make the crispiest crust. The bottom was crisp too, and stayed that way. I didnt need quite all the flour, so just add until you have the right consistency and it makes a nice ball.
Thank you !
Tony
I mix the liquid in with the 1 cup flour. But then you’re supposed to mix in another cup of flour? I can’t even get another 1/2 cup mixed in because the ball is so dry by that point that the bottom of the bowl is covered in flour and the ball won’t absorb it. Not sure what I’m doing wrong.
Sam
Hi Tony! Are you weighing your flour? You don’t need to exactly get to the perfect number when making this dough. As long as your dough isn’t overly dry or wet you should be good to go. 🙂
Cierra L
I’ve made this pizza dough SO MANY TIMES I’ve lost count. It is my GO TO. I usually just put it on a parchment lined baking sheet and make rectangle shaped pizzas and they come out DELICIOUS! Lately I’ve made 2 sets of dough simultaneously and it works perfect for kids’ pizza and ours. I use Actice dry yeast, proof with the 3/4c warm water.
Cheri Price
Made this dough last week, it was perfection! I cooked it in a cast iron pan, best pizza ever!
Carla
Can I roll out, par bake and then freeze for later.
Sam
Sure thing! 🙂
Dallin
is it possible to freeze the dough and cook it later?
Sam
Sure thing!
Jane E Adinolfi
i made Calzones that are nearly as good as my grandmother’s with this dough!!
Paige
This pizza dough was SO easy to make and SO Delicious! At first it seemed like a lot of steps for me to “screw up.” I did screw up one step (added olive oil to the dough instead of the bowl) but it turned out amazing! Thank you! This is definitely in my rotation!
Donna
Can I use a 13 x 9 sheet pan as opposed to a 12″ round?
Sam
Hi Donna! It may not fill up the entire 13 x 9, but you could bake it on a 9 x 13. I’m not sure what your bake time would be.
Donna
I’m going to go out on a limb here, but a 13 x 9 is the same as a 9 x 13. If there is a difference at all it could be in the depth. I’ll figure something out. Thanks.
Sam
Sorry! Typo! The second one should have said 13 x 9 as well. There’s not a difference. 🙂
Samantha
would the cook time and temperature be different using a pizza stone?
Emily @ Sugar Spun Run
Hi Samantha! We haven’t tried this recipe with a pizza stone, so we can’t say what alterations you would need to make. Hopefully someone who has can chime in 😊
Jennifer Velasco
I bake mine on a pizza stone. I put them in when I turn on the oven and let them preheat with the oven. Mine take around 15 minutes at 425 depending on how heavy the kids went with the toppings. They turn out great!
John G Meyer
9 min @ 425 on pizza stone. Came out fantastic! Great recipe. Romano and mozzarella mix with chorizo was a big hit!
Steve Bushnell
Could you not try this on a pizza stone and then add your findings to the recipe?
Sam
Hi Steve! Unfortunately I do not own a pizza stone to try it.
Frani N
Just made this tonight using a preheated pizza stone – worked out great! Thanks for the terrific recipe!
Amanda
This recipe was perfect. I will definitely be using it again. The dough was easy to work with and I made it in my bread machine with bread machine yeast and it worked great.
Wish I could post a picture of the finished product. The only thing I might do is brush the edges with garlic butter.
Emily @ Sugar Spun Run
We are so happy it was a hit, Amanda! If you have Instagram, please tag us so we can see your photos: @sugarspun_sam 🩷
Kristen
Did you use the 2 1/4 tsp of bread machine yeast?
Amanda
yes I used the 2 1/4 bread machine yeast. it came out perfect size for one 12 inch pizza crust.
Ashley Muskie
If freezing, how long does it take to thaw?
Sam
Hi Ashley! It’s going to be dependent on how you do it, or how warm your kitchen is so I can’t say for sure.
Julie Hoskins-McNeel
Made the pizza! It came out perfect. I used pizza sauce, added Parmesan cheese, cut up turkey pepperoni, peppers , onions, tomatoes. However the toppings are endless! Creativity at its best.
Emily @ Sugar Spun Run
We are so happy you enjoyed it, Julie! Thanks for sharing 🥰