The Best Pizza Dough Recipe: Simple, Quick, and Foolproof

After testing countless pizza dough recipes over the years, I’m excited to share what I confidently call the easiest and best pizza dough recipe you’ll ever try. This recipe breaks all the rules about pizza making being complicated or time-consuming. With just 6 basic ingredients, one bowl, minimal kneading (literally 3 seconds!), and a short 30-minute rise time, you’ll be enjoying homemade pizza faster than delivery could arrive.

What makes this recipe truly stand out is its accessibility—no fancy flours required, just standard all-purpose or bread flour that you likely already have in your pantry. Whether you’re a first-time baker or an experienced home cook looking for a reliable go-to recipe, this pizza dough delivers consistent, delicious results every time.

Frequently Asked Questions

What is the best flour for making homemade pizza dough?

The beauty of this recipe is its flexibility. You can use either bread flour or all-purpose flour with excellent results:

• Bread flour produces a slightly crispier, chewier crust due to its higher protein content
• All-purpose flour creates a softer, more tender crust

This recipe was primarily developed with all-purpose flour in mind, making it accessible for most home kitchens. However, if you prefer that authentic pizzeria-style chew, bread flour is an excellent option. Both work wonderfully, so use what you have on hand.

Can I flavor my Pizza Dough?

Absolutely! While the base recipe creates a delicious neutral canvas for any toppings, adding seasonings directly to the dough can enhance the overall flavor profile. Try adding:

• ¼ teaspoon garlic powder for a subtle savory note
• ¼ teaspoon dried basil or oregano for an Italian-inspired flavor

These simple additions can make a significant difference in the final taste, especially if you plan to make a simple cheese or margherita pizza where the dough flavor is more prominent.

How do you stretch out pizza dough?

Once your dough has risen and you’re ready to make pizza, you have options for shaping:

Using a rolling pin creates a perfectly even crust, ideal for beginners. However, I prefer using my hands to gently stretch the dough from the center outward. This traditional method preserves more air bubbles in the dough, resulting in that light, airy texture in the finished crust.

When shaping by hand, leave the outer edge slightly thicker to form a defined crust. Before adding toppings, prick the center area several times with a fork to prevent large air bubbles from forming during baking.

How do you make Homemade Pizza?

Once your dough is stretched to your desired thickness (thin or thick crust), the fun begins:

1. Start with a light layer of sauce—too much will make your pizza soggy
2. Add a moderate layer of cheese (mozzarella is traditional, but feel free to experiment)
3. Add your favorite toppings, being careful not to overload the pizza

Bake in a preheated 425°F oven for approximately 15 minutes, or until the crust is golden and the cheese is bubbly and lightly browned. For best results, always preheat your oven thoroughly—using an oven thermometer can ensure you’re baking at the correct temperature.

The Best Pizza Dough Recipe

Ingredients:

• 2-2⅓ cups all-purpose flour OR bread flour
• 1 packet (2¼ teaspoons) instant yeast
• 1½ teaspoons sugar
• ¾ teaspoon salt
• ⅛-¼ teaspoon garlic powder and/or dried basil leaves (optional)
• 2 tablespoons olive oil (plus additional for coating bowl)
• ¾ cup warm water (105-115°F/40-46°C)

Instructions:

1. Combine dry ingredients: In a large bowl, whisk together 1 cup of flour, instant yeast, sugar, salt, and any optional seasonings until well blended.
2. Add wet ingredients: Pour in warm water and olive oil. Mix until completely combined.
3. Add remaining flour: Gradually add more flour, about ½ cup at a time, mixing between additions until the dough begins to form a cohesive ball that pulls away from the sides of the bowl. You may not need all the flour—stop when the dough is still slightly tacky but not sticky.
4. Quick knead: Transfer dough to a lightly floured surface and briefly knead (just 3-5 seconds!) to form a smooth ball.
5. First rise: Place dough in a clean, lightly oiled bowl. Cover with a clean kitchen towel and let rise in a warm place for just 30 minutes. The dough won’t double in size during this short rest, but this brief rise is sufficient for developing flavor.
6. Shape and top: After rising, turn dough out onto a lightly floured surface. Divide in half if making two smaller pizzas, or use the entire amount for one large pizza. Gently stretch or roll to your desired shape and thickness.
7. Add toppings: Transfer to a pizza stone, baking sheet, or pizza pan. Add sauce, cheese, and toppings of your choice.
8. Bake: Place in a preheated 425°F oven for approximately 15 minutes or until crust is golden and toppings are cooked to your liking.

Notes:

• Flour choice: All-purpose flour works perfectly for a softer crust, while bread flour creates a crispier, chewier texture similar to pizzeria-style pizza.
• Yeast options: While instant (rapid-rise) yeast is recommended for its convenience, active dry yeast can be substituted in the same amount. For best results with active dry, proof it first by dissolving in the warm water with a pinch of the sugar for 5-10 minutes until foamy before proceeding with the recipe.
• Water temperature: The ideal temperature range of 105-115°F (40-46°C) is warm to the touch but not hot. Too cold and the yeast won’t activate properly; too hot and you risk killing the yeast.

Making Pizza Dough in Advance

This dough is perfect for making ahead:

• Refrigerator method: After the initial 30-minute rise, punch down the dough, form into a ball, and place in a lightly oiled container. Cover and refrigerate for up to 3 days. Allow the cold dough to sit at room temperature for 30 minutes before shaping.
• Freezer method: After the initial rise, form dough into a ball, wrap tightly in plastic wrap, and place in a freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator, then allow to sit at room temperature for 30 minutes before shaping.

Final Thoughts

Pizza making doesn’t need to be complicated or time-consuming. This straightforward recipe proves that with minimal effort and basic ingredients, you can create a pizza dough that rivals your favorite pizzeria. The short rise time makes it perfect for weeknight dinners, while the option to make ahead offers flexibility for meal planning.

Whether you’re making a classic cheese pizza for the kids or experimenting with gourmet toppings for a dinner party, this versatile dough creates the perfect foundation. Once you’ve mastered this basic recipe, the possibilities are endless!