You only need 6 ingredients to make this easy pizza dough recipe! It yields a chewy, flavorful crust that will take your homemade pizza to a new level.
Homemade pizza dough is the secret to great homemade pizza. If you’re new to working with yeast, the idea of making your own pizza dough might be intimidating, but I think you’ll find that it’s really simple. Anyone can master it!
I’m sharing my best pizza dough recipe below. It’s been my go-to for years, and it’s fantastic for beginners. It’s easy to make with 6 basic ingredients, and it yields a soft, chewy, and flavorful pizza crust.
Use it to make one of the pizza recipes linked at the bottom of this post, or customize it with your favorite pizza toppings. This homemade crust is delicious. It’ll take any pizza to a whole new level!
Easy Pizza Dough Recipe Ingredients
My easy pizza dough recipe calls for 6 basic ingredients.
- Flour – This recipe works well with 100% all-purpose flour or half all-purpose flour and half white whole wheat. Read more about the best flour to use in pizza dough in the callout below!
- Active dry yeast – It helps the dough rise, yielding a nice and puffy crust. You can also use instant yeast in this recipe, though I still recommend proofing it to guarantee that it’s fresh.
- Water – For moisture. Make sure that it’s warm, but not too hot, to help activate the yeast.
- Sugar – It feeds the yeast, helping the dough rise. Maple syrup or honey works well here too.
- Sea salt – It’s essential for a flavorful crust.
- And extra-virgin olive oil –Â For richness, moisture, and flavor.
Find the complete recipe with measurements below.
What is the best flour for making pizza dough?
Great question! 00 flour, bread flour, all-purpose flour, and whole wheat flour can all be used to make excellent pizza dough.
- 00 flour is highly refined, finely milled white flour. It’s a key ingredient in Neapolitan-style pizza. It gives the dough a smooth texture and helps it bake into a crisp and chewy crust.
- Bread flour has more gluten than all-purpose flour. Using it in pizza dough will result in an especially chewy crust.
For this pizza dough recipe, I recommend using all-purpose flour. It’s affordable and easy to find, and it yields a fantastic soft, chewy crust that’s crisp around the edges. There’s no need to reach for a fancier flour here! However, if you like whole grain pizza dough, you can replace up to half the all-purpose flour with white whole wheat. Note that the whole wheat crust will have a denser, chewier texture.
How to Make Pizza Dough
Making this pizza dough recipe is easy! Here’s what you need to do:
First, proof the yeast. Stir together the yeast, warm water, and sugar in a small bowl. Let the mixture sit for about 5 minutes, or until the yeast is foamy. Heads up: if the yeast doesn’t foam, it’s likely expired. Discard the mixture and try again with a new package of yeast for the best results.
Next, make the dough. Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook. Pour in the yeast mixture and a tablespoon of olive oil. Mix until the dough forms a ball around the hook, 5 to 6 minutes. If the dough is too wet and sticky to form a ball, mix in a little more flour. If it’s dry, add water, 1/2 tablespoon at a time.
Then, let it rise. Turn the dough out onto a lightly floured surface, and use your hands to form it into a smooth ball. Brush a large bowl with olive oil, and set the dough ball inside. Cover the bowl with plastic wrap, and set the dough aside to rise until it doubles in size, about 1 hour. Tip: it’ll rise best somewhere warm, like a sunny kitchen countertop!
How to Stretch Pizza Dough
When the dough has doubled in size, it’s time to stretch it.
- Start by dusting your work surface with cornmeal. It’s the best way to prevent sticking! I typically stretch the dough right on my pizza pan or baking sheet. If you’re using a pizza stone, you’ll want to stretch the dough on a pizza peel or large cutting board. From here, you have two options.
- Option 1: Roll out the dough to your desired thickness with a floured rolling pin. After rolling out the dough, form a slightly thicker border around the edges with your fingers.
- Option 2: Stretch the dough by hand. Lift the ball of dough by one edge, and slide both your fists underneath. Work your fists outward to stretch the dough, letting gravity help you form it into a thin oval or circle. Advanced pizza makers will lightly bounce or toss the dough to rotate it as they shape it…but I generally rotate it with my fists, returning it to my work surface as needed.
I stretch this pizza dough recipe to an approximately 14-inch oval or circle. It should be an even thickness with a slightly thicker border around the edges.
Top and bake according to your desired recipe! Find some of my favorites below.
What Pan to Use
Homemade pizza connoisseurs swear by baking pizza on a pizza stone. But if you don’t have one, don’t worry! I’ve made great homemade pizzas on these pans too:
- This hole-y pizza pan is a nice lightweight alternative to a pizza stone. I like that you can stretch the dough right on the pan, no pizza peel required! The holes get the bottom of the crust nice and crisp.
- A cast-iron skillet. I love to use a cast-iron skillet when I’m craving a thicker pizza crust. I often start the pizza on the stove to crisp up the bottom and then transfer it to the oven. See my cast-iron skillet pizza recipe.
- A regular baking sheet. Honestly, you can make fantastic homemade pizza on a regular old baking sheet! Dust it with cornmeal before stretching the dough to prevent sticking.
Make-Ahead Instructions
One of my favorite things about this homemade pizza dough recipe is that you can make it ahead!
Make the dough, and let it rise at room temperature. Then, transfer it to an airtight container or bag. Refrigerate for several hours or up to 2 days.
Let the dough stand at room temperature for 30 minutes to an hour before stretching. If it’s still cold from the fridge, it will be difficult to stretch.
Bonus:Â The time in the fridge makes the pizza crust even more flavorful!
Can you freeze homemade pizza dough?
Yes! This homemade pizza dough recipe freezes perfectly. Let it rise at room temperature, and then wrap it tightly in plastic wrap or seal it in an airtight container. Store in the freezer for up to 3 months.
Let frozen dough thaw overnight in the refrigerator. Bring it to room temperature before stretching.
How to Use Homemade Pizza Dough
Try using this homemade pizza dough in any of these recipes:
Or build your own homemade pizza! After stretching, top the dough with pizza sauce and your desired cheeses and other pizza toppings. Bake at 500°F for 10 to 15 minutes, or until the crust is golden brown.
Easy Homemade Pizza Dough
Ingredients
- ¾ cup warm water
- 1½ teaspoons sugar
- 1 (¼-ounce) package active dry yeast
- 2 cups all-purpose flour, see note
- 1 teaspoon sea salt
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
Instructions
- In a small bowl, stir together the water, sugar, and the yeast. Set aside for 5 minutes, until the yeast is foamy.
- In the bowl of a stand mixer fitted with a dough hook, place the flour and salt. Mix on medium speed until combined. Add the yeast mixture and 1 tablespoon of the olive oil. Mix on medium speed until the dough forms into a ball around the hook, 5 to 6 minutes. If the dough is too dry to form a ball, add water ½ tablespoon at a time until the mixture comes together. If the dough is too sticky, add a little more flour.
- Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.
- Brush a large bowl with the remaining 1 teaspoon of olive oil and place the dough inside. Cover with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
- Turn the dough out onto a floured surface. Stretch to fit a 14-inch pizza pan or similar.
- Top and bake according to the pizza recipe you are using, typically 10 to 13 minutes in a 500°F oven, or until the crust is browned.
Notes
This came out deliciously! I cooked it a bit less than suggested. Topped with tomato sauce, fresh mozzarella, cherry tomatoes and oregano.
Hi Julia, I’m so glad you enjoyed it!
Question; neither my wife or I care for maple suryp. Can we substitute honey for maple suyrp for the sweetening ingredient in the dough? Also, if it is swapped, is it a 1 to 1 substitute?
Thanks (in advance)
Bill
yep, you can use honey!
The sweer is just to feed the yeast, so anything will do
Jeanine, we don’t have a stand mixer and don’t have a dough hook. Would it be possible to use a large bowl and electric beaters?
Hi Carolyn, I recommend kneading this dough by hand if you don’t have a stand mixer. Knead until you can form the dough into a smooth ball, maybe 5 to 10 minutes.
Thanks for your reply on kneading this dough after adding the yeast mixture and olive oil.. How would you recommend mixing the flour and salt together before adding the yeast and olive oil?
what can I use instead of maple syrup? I am not vegan, so I can use anything.
Hi, you could use sugar or honey.
Do we use the same amount or change it?
The same amount. Hope you enjoy!
I have made this pizza dough 3 separate time and each time have enjoyed it! Looking to add flavor to it in the future. Let me know if you have any suggestions (garlic butter crust, Italian seasoning in dough..?)
Hi I was wondering if there is a almond flour pizza base as I cant have any of those flour gluten on not gluten free do you know of any would be great
thanks
Hi Karen, I don’t have a recipe for that, but thank you for the request.
have you tried making this with GF flour ?
Hi Nancy, no, but I would search for a specific recipe for Gluten Free Pizza Dough (King Arthur Flour has one that looks pretty good). I haven’t had success swapping GF flour 1:1 in yeasted doughs.
Hope that helps!
This pizza dough recipe is the best! My new go to dough recipe, thanks so much!!
I’m so glad you’ve loved it so much!
Hello, what are the measuring cups and spoons do you use? the cup in the recipe is equals to 250ml ? i have tried your measuring methoed with my measuring cup, but it was more than 120 gr. Can you help me please with converting the recipe into grams or ml.?
i made your burger bun recipe and it was fluffy and delicious and have no doubt these recipe will be the same.
best wishes,
A.J.
Perfection! Love this dough!
Thanks for this! How many pizzas does this make?
HI Vanesa, it makes 1 large one (serves 2-3) or 2 smaller ones.
Hey, i was wondering if i could use two cups os whole wheat instead of using whole wheat and plain as I’ve run out of all purpose. Thanks!!
Hi Ayan, the pasta will be more dry and hard to work with, and you’ll need quite a bit more liquid. Might be worth waiting until you get some more AP flour.
Can I substitute the cup of whole wheat flour with AP flour. Seems easier than buying two kinds of flour.
Hi Simone, yes, you absolutely can.
I have tried many other recipes to make our own dough for weekly pizza and a movie but it’s never been great… until this recipe! I made it exactly as instructed, par-baked it on a sheet pan for 3 minutes and used Rao’s marina with shredded mozzarella and THIS IS IT! Finally. My 3 kiddos loved it as though we ordered it from the local pizza shop and my son kept telling me how great it was. So excited to finally have found our go to pizza dough recipe!
I’m so glad it was a hit!
This looks great! I was wondering if you par-bake your crust before adding sauce and toppings. Some crust recipes I have tried turned out a bit soggy without a short bake before adding the toppings. Thanks!
Hi Roechelle, I usually don’t unless I’m using really fresh toppings that I don’t want cooked the full time. I’ve had great crispy results with this pizza pan – the holes get the bottom of the crust nice and firm: https://amzn.to/2VWvLxR
Hello!! I hope you’re keeping safe and well!!
I was wondering if this dough could be stored in the freezer for a later use by any chance! I’m a party of 1 for the weekend and would like to make this but put half the dough in the freezer!
Hi Leah, you can freeze it! To use it again, I’d thaw it in the fridge overnight, and then let it sit out at room temp until it warms up to be pliable again.
Hi Jeanine,
Do you have any substitutes for yeast? I can’t find any anywhere at the moment.
SB
Not for this specific recipe… I have been able to find yeast sporadically on amazon and at Thrive market.
You can also create a sourdough starter (we did), it takes about 5 days to get going, but I haven’t tried making pizza dough with it yet. If you go that route, I’d google for a specific recipe that uses sourdough starter.
Or you could make a different type of crust like this chickpea flatbread (with chickpea flour): https://www.loveandlemons.com/falafel-flatbread/
Or use tortillas as mini pizza crusts: https://www.loveandlemons.com/homemade-tortillas-recipe/
I read somewhere that you can make your own yeast, I would look it up online.
I’ve made this recipe about 3 times now, and it’s becoming a staple in our routine! Pizza night every week, thanks to this recipe. It’s very easy, and the result is delicious, just how we like it. Thanks!
Hi Pauline, I’m so happy to hear the dough has been such a hit!
Hello Jeanine,
Thanks for these great recipes, on th blog. I do own your 2 books. Congratulation!
I do have a question about freezing this pizza dough: do you freeze the dough already stretch in the pan? If not, how long does it take to de-freeze?
Thanks
Linda
Hi Linda, I freeze it in a ball, and then let it thaw completely in the fridge overnight. After that, I set it on the countertop at room temp for at least 30 minutes so that it warms up and becomes pliable again. If it’s too tough and difficult to stretch, it needs to warm up more. I hope that helps!
Do you freeze it before you let it rise? Or let it rise, kneed again then freeze in a ball? (I really like the idea of freezing it and having it ready!)
Hi Molly, I freeze it after it rises – basically make the whole recipe, knead it into a ball and then wrap it up and freeze it. Thaw fully in the fridge and then let it sit at room temp before starting to roll it out (it’ll be hard to work with if it’s too cold). I hope that helps!
I made this last night and it is so simple and delicious! I used the mixing attachment on my food processor, which worked perfectly.
Hi Jenny, I’m so glad you loved it!
I don’t have a stand mixer. If I am kneading the dough by hand and it gets sticky, is it better to coat your hand in flour or olive oil?
Hi Tricia, I usually coat my hands in flour. Hope that helps!
Hi Jeanine,
how many teaspoons or tablespoons of yeast do I need? I don’t have the packets, just a large package of active dry yeast. Thanks.
Hi Juliana, 2 1/4 teaspoons