You only need 6 ingredients to make this easy pizza dough recipe! It produces a chewy, flavorful crust that will take your homemade pizza to the next level.
Homemade pizza dough is the secret to great homemade pizza. If you’re new to yeast, the idea of making your own pizza dough can be intimidating, but I think you’ll find that it’s really easy. Anyone can do it!
Below I’m sharing my best pizza dough recipe. It’s been my go-to for years and is fantastic for beginners. It’s easy to make with 6 basic ingredients and results in a soft, chewy, and flavorful pizza dough.
Use it to make one of the pizza recipes found in the links at the end of this post or customize it with your favorite pizza toppings. This homemade dough is delicious. It will take any pizza to a whole new level!
Easy Pizza Dough Recipe Ingredients
My easy pizza dough recipe requires 6 basic ingredients.
- Flour – This recipe works well with 100% all-purpose flour or half all-purpose flour and half white whole wheat flour. Read more about the best flour to use for pizza dough in the description below!
- Active dry yeast – It helps the dough rise and form a nice, fluffy crust. You can also use instant yeast in this recipe, though I still recommend letting it rest to ensure it is fresh.
- Water – For moistening, make sure it is warm, but not too hot, to help activate the yeast.
- Sugar – It feeds the yeast and helps the dough rise. Maple syrup or honey also work well here.
- Sea salt – It is essential for a tasty crust.
- AND extra virgin olive oil – For richness, moisture and flavor.
Find the complete recipe with measurements below.
What is the best flour for making pizza dough?
Good question! 00 flour, bread flour, all-purpose flour, and whole wheat flour can all be used to make great pizza dough.
- 00 flour It is a finely ground and highly refined white flour. It is a key ingredient in Neapolitan-style pizza. It gives the dough a soft texture and helps it bake into a crispy, chewy crust.
- Bread flour It has more gluten than regular flour. If you use it in pizza dough, you will get an especially chewy crust.
For this pizza dough recipe, I recommend using all-purpose flour. It’s affordable and easy to find, and it produces a fantastic soft, chewy crust with crispy edges. There’s no need to use a fancier flour! However, if you like whole grain pizza dough, you can replace up to half of the all-purpose flour with white whole wheat flour. Keep in mind that whole wheat dough will have a denser, chewier texture.
How to make pizza dough
Making this pizza dough recipe is so easy! Here’s what you have to do:
First, test the yeast. Mix the yeast, warm water, and sugar in a small bowl. Let the mixture sit for about 5 minutes or until the yeast foams. Note: If the yeast doesn’t foam, it’s probably expired. Discard the mixture and try again with a new packet of yeast for best results.
Next, we prepare 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 1 tablespoon 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 is dry, add water, 1/2 tablespoon at a time.
Then let it rest. Turn the dough out onto a lightly floured surface and use your hands to form a smooth ball. Brush a large bowl with olive oil and place the dough ball inside. Cover the bowl with plastic wrap and let the dough rest until doubled in size, about 1 hour. Advice:It will rise best somewhere warm, like a sunny kitchen counter!
How to stretch pizza dough
When the dough has doubled in size, it’s time to roll it out.
- Start by dusting your work surface with cornmeal. This is the best way to prevent sticking! I usually roll out the dough directly on my pizza pan or baking sheet. If you use a pizza stone, you’ll need to roll out the dough on a pizza peel or large cutting board. From here, you have two options.
- Option 1: Roll out the dough with a floured rolling pin until you have the desired thickness. After rolling it out, form a slightly thicker border around the edges with your fingers.
- Option 2: Stretch the dough with your hands. Lift the dough ball by one edge and slide both fists underneath. Move your fists outward to stretch the dough, letting gravity help you shape it into a thin oval or circle. Advanced pizza makers bounce or lightly shake the dough to spin it as they shape it…but I generally just turn it with my fists and return it to my work surface when necessary.
I roll this pizza dough recipe out into an oval or circle about 14 inches in size. It should be a uniform thickness with a slightly thicker edge all around.
Cover and bake according to your desired recipe! Find some of my favorites below.
Which pan to use?
Homemade pizza lovers swear by baking their 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 pizza pan with holes It’s a nice, lightweight alternative to a pizza stone. I like that you can roll out the dough directly on the pan – no pizza peel needed! The holes make the bottom of the dough nice and crispy.
- A cast iron skillet. I love using a cast iron skillet when I’m in the mood for a thicker pizza crust. I usually start cooking the pizza on the stovetop to get the crust crispy and then move it to the oven. Check out my cast iron skillet pizza recipe.
- A regular baking sheet. Honestly, you can make a fantastic homemade pizza on a regular baking sheet. Sprinkle it with cornmeal before rolling out the dough to prevent it from sticking.
Make-Ahead Instructions
One of the things I love most about this homemade pizza dough recipe is that you can make it ahead of time!
Prepare the dough and let it rest at room temperature. Then, transfer it to an airtight container or bag. Refrigerate it for several hours or up to 2 days.
Let the dough rest at room temperature for 30 minutes to an hour before rolling it out. If it is still cold, it will be difficult to roll out.
Premium: Time in the refrigerator makes pizza dough even tastier!
Can you freeze homemade pizza dough?
Yes! This homemade pizza dough recipe freezes perfectly. Let it sit at room temperature and then wrap it tightly in plastic wrap or seal it in an airtight container. Store it in the freezer for up to 3 months.
Let frozen dough thaw overnight in the refrigerator. Bring it to room temperature before rolling it out.
How to use homemade pizza dough
Try using this homemade pizza dough in any of these recipes:
Or create your own homemade pizza! After rolling out, top the dough with pizza sauce and your choice of cheeses and other toppings. Bake at 500°F for 10 to 15 minutes or until the crust is golden brown.
Easy homemade pizza dough
Serves 3 up to 4
Learn how to make pizza dough! This easy pizza dough recipe requires 6 simple ingredients and results in a delicious chewy crust. Add your favorite toppings and enjoy!
- ¾ cup warm water
- 1½ Teaspoons sugar
- 1 (¼ ounce) active dry yeast packet
- 2 cups all purpose flour, see note
- 1 teaspoon sea salt
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
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In a small bowl, mix together the water, sugar and yeast. Let sit for 5 minutes, until the yeast is foamy.
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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 olive oil. Mix on medium speed until the dough forms 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.
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Place the dough on a lightly floured surface and gently knead it into a smooth ball.
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Brush a large bowl with the remaining teaspoon of olive oil and place the dough inside. Cover with plastic wrap and let rise until the dough has doubled in size, about 1 hour.
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Place the dough on a floured surface. Roll it out to fit a 14-inch pizza pan or similar.
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Cover and bake according to the pizza recipe you are using, usually for 10 to 13 minutes in a 500°F oven, or until the crust is golden brown.
This recipe can also be made with half all-purpose flour and half white whole wheat flour for a slightly more whole-grain version.
