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    Home » Breads

    The Best Pizza Dough Recipe

    May 23, 2018 By Sam 8,292 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    The Easiest Pizza Dough Recipe

    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! 

    Pizza Dough Recipe with dough after it's risen

    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.

    Folding over pizza dough to form a crust

    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.

    Pizza dough formed into a ball before rising

    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.

    Pizza dough on pizza pan

    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.

    Cheese pizza made with my pizza dough recipe

    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!

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    How to make the BEST Pizza Dough Recipe
    4.97 from 4781 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Rising Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 12 servings (makes one 10-12" pizza)
    Calories: 113kcal
    Author: Sam Merritt

    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)
    Prevent your screen from going dark

    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

    ¹I've found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.
    ²Many commenters have reported using active dry yeast (use the same amount, 2 ¼ teaspoon) with success. Some people have proofed the yeast first with the ¾ cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success! 
    ³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!

    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

    Serving: 1serving | Calories: 113kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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    Reader Interactions

    Comments

    1. Joe

      March 04, 2024 at 12:28 am

      Hello

      I’ve been trying to make a good pizza dough for many years. Your recipe is nearly identical to many I’ve tried with the exception of putting olive oil on the dough prior to putting toppings on.

      My pizzas generally turn out acceptable except for the fact they, for lack of a better term, taste yeasty. They NEVER taste anything like a Papa John’s or Domino’s pizza – my favorites. They are doing something I’m not and it’s so frustrating.

      I’m hoping the olive oil on the dough is the magic ingredient / method that removes the yeasty taste.

      Any other ideas?

      Thanks

      Joe

      Reply
      • Sam

        March 05, 2024 at 3:31 pm

        Hi Joe! The olive oil will add a little extra flavor to it, but I’m not sure what other additives the other pizza places put into their dough. 🙁

        Reply
    2. Fred

      March 03, 2024 at 8:31 pm

      This is a great recipe first time came out great my wife love it .going
      To kept experimenting

      Reply
    3. Kady Trevino

      March 03, 2024 at 6:15 pm

      5 stars
      add Italian seasoning and garlic salt to the dough to make it even better. Once baked put butter and garlic salt on the crust and sprinkle corn meal on It to add some crunch and ITSS so good

      Reply
    4. khaya

      March 02, 2024 at 8:08 am

      5 stars
      The best pizza ever pretty good

      Reply
    5. HP

      March 01, 2024 at 4:11 pm

      5 stars
      Wow, best dough recipe ever! Works awesome with either bread flour or AP. Love it!

      Reply
    6. Elina

      March 01, 2024 at 12:45 pm

      5 stars
      Tried this recipe (doubled the ingredients and cooking time) and it turned out so nice and fluffy. Everyone enjoyed the pizza!

      Reply
    7. Elaine

      February 28, 2024 at 9:08 pm

      5 stars
      Best pizza dough recipe I have found. Tasted great!!

      Reply
    8. Stephanie

      February 27, 2024 at 6:59 pm

      5 stars
      This was so easy! Making any kind of dough can be very intimidating for me. I made it as directed, then froze after forming it into a ball. Defrosted overnight in the fridge, then let come to room temperature before using. The dough was stretching a little too thin right away, we had to be very delicate to avoid tears or holes. It came out delicious and crispy overall when we made our pizza though! What can be done different to avoid it over-stretching? My husband has never had this issue with a store bought dough. Any advice?

      Reply
      • Sam

        February 28, 2024 at 10:14 am

        Hi Stephanie! I’m glad you’ve enjoyed it overall. I’ve never really run into the issue of tearing. The dough may need to relax a little bit longer. Are you using any substitutes?

        Reply
    9. Viji

      February 27, 2024 at 5:27 pm

      5 stars
      The best and easiest – No fail pizza dough recipe. I have made it countless times now. Thank you!
      This has been the to go recipe without question all these years!

      Reply
    10. Liz

      February 26, 2024 at 6:11 pm

      5 stars
      Honestly love, love, this recipe…raves every time I make it! Thank you.

      Reply
    11. Brandy

      February 25, 2024 at 9:11 pm

      5 stars
      My kids loved this recipe. I did add other seasonings to the dough as well just to add more flavor. Adding this to the book! Thanks

      Reply
    12. michelle

      February 25, 2024 at 6:37 pm

      can you use active dry yeast in this recipe?

      Reply
      • Sam

        February 25, 2024 at 8:50 pm

        Hi Michelle! You can use active dry yeast. See the notes below recipe for how others have done it. 🙂

        Reply
        • Alicia

          February 29, 2024 at 11:21 pm

          I’m just curious. can you use bread maker yeast? Thank you in advance 😁

        • Sam

          March 03, 2024 at 9:19 pm

          Hi Alicia! I haven’t tried using this particular yeast before so I can’t say for sure how it would work. If you do try it, I would love to know how it goes. 🙂

    13. Sandra Roberts

      February 24, 2024 at 10:00 pm

      5 stars
      How do I give 10 stars? This dough was put in 2 cake pans and made like personal deep dish style pizzas. Paderno and Jalapeño cheeses, pepperoni and a generous pinch of cracked red pepper flakes with sesame seeds around. I tripled the basil and garlic because, well, I looove garlic! And I put fresh tomato slices on it just before we ate it. Can I just say “amazing!”? Because this pizza tasted better than any I ever had at any restaurant and came together so fast I was shocked we were eating less that an hour later. So wow. Thank you so much for the recipe! Sandra from Edmonton, Alberta.

      Reply
      • Vetta

        February 29, 2024 at 5:26 pm

        5 stars
        First time I’ve ever made a fully cooked through dough without burning!! It’s not raw but not burned!!

        Reply
    14. Catherine

      February 24, 2024 at 10:59 am

      hi, I am going to try your recipe. I have been trying to learn to make pizza at home. I have been struggling with the crust. can I use pizza flour for this? or 00 flour? I have some of both i need to use up.

      Reply
      • Sam

        February 24, 2024 at 9:05 pm

        Hi Catherine! Others have used 00 flour with success. 🙂

        Reply
      • Mark

        March 03, 2024 at 11:01 pm

        Hi Catherine, did you try making this with 00 flour yet? just curious as I have some as well but it’s much pricer than regular/bread flour so I haven’t dared yet. We’re trying the bread flour tonight for the first time in a new pizza oven, so will see how it goes. Fingers crossed!

        – Mark

        Reply
    15. HP

      February 24, 2024 at 6:24 am

      5 stars
      This is a stellar recipe, came out perfect first time!

      Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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