This easy homemade pizza dough recipe is our go-to for pizza night. Made with just 6 ingredients, it comes together in 1 hour and bakes into the best chewy, crispy crust, way better than takeout!

Two balls of homemade pizza dough on counter.

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Best Homemade Pizza Dough Recipe

My family loves making pizza on the weekends, and this homemade pizza dough recipe is always our go-to. It’s simple enough for beginners, comes together in just 60 minutes, and bakes into the perfect chewy, flavorful crust every time.

We use it for all kinds of homemade pizza like this pepperoni pizza recipe, BBQ chicken pizza or chicken bacon ranch pizza. Paired with my white pizza sauce or red pizza sauce and your favorite toppings, it makes pizza night taste better than takeout!

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This is the BEST pizza dough recipe I have ever made and I have made a lot of pizza dough recipes over the years. Easy and quick to throw together too. My family’s new favorite for sure.

Kimberly

Ingredient Notes

Active dry yeast, flour, warm water, sugar, yeast, salt and olive oil on counter for pizza dough.

Find the full printable recipe with specific measurements below.

  • Warm water: You will lukewarm water around 110°F. It should be warm to the touch but not hot.
  • Active dry yeast: This may be labeled active yeast at the store. Instant yeast or rapid yeast may also be used to make homemade pizza dough.
  • Granulated sugar: Feeds your yeast.
  • Olive oil: I like to use extra virgin olive oil.
  • Salt: Adds some flavor to the dough.
  • All-purpose flour: Regular all-purpose flour works the best, but if you like a chewier crust use bread flour.

How to Make Homemade Pizza Dough

Start by proofing the yeast. Simply add 1 cup of warm water (110°F), 1 Tablespoon active dry yeast and 1 Tablespoon granulated sugar in a small bowl. Mix together, then cover with plastic wrap until it begins to foam. This usually takes about 5-10 minutes.

Active dry yeast dissolved in warm water and sugar, fully foamed and bubbly in a glass bowl.
Smooth ball of pizza dough after kneading, resting in a lightly oiled bowl.

Once the yeast mixture has foamed, pour it into a large bowl along with 2 Tablespoons oil and salt. Add 2 cups flour (make sure to measure the flour correctly) and knead by hands or with a dough hook until combined. Then add in more of the flour in 1/4 cup increments and knead until the dough is smooth. Continue kneading dough for about 5 minutes.

Shape into a ball and rub a little oil around the dough. Place into a bowl and cover with saran wrap. Let rise for about 20 to 60 minutes. It doesn’t need to rise that much, you just want it to puff up a bit.

Pizza dough after rising, puffed and doubled in size in a glass bowl.
Pizza dough rolled out on a floured surface with a wooden rolling pin.

Once your dough has puffed up, it’s time to roll it out. I like to roll mine out about 1/4″ thick and 12-inches wide on a pizza stone. You could make it a little thinner or thicker based on preference, however just know that the cooking time will vary.

After your dough is rolled out, add pizza sauce and your favorite toppings then bake for 12-15 minutes.

Unbaked pizza dough shaped into a 12-inch round on a pizza stone, ready for toppings.

Recipe Tips

For the best homemade pizza dough recipe, follow these tips!

  • Don’t overwork the dough. Knead just until it’s smooth and elastic, over-kneading can make the crust tough.
  • A slow rise can help develop the flavors and texture of your dough. You can refrigerate this dough up to 12 hours if desired.
  • Use a pizza stone, peel or preheated baking sheet. This helps get a crisp, golden crust. Crank the oven up high (475°F) for best results.
  • Dough texture off? If it’s too sticky, add flour 1 tablespoon at a time. Too dry? Add water 1 teaspoon at a time. You want a soft, slightly tacky dough.
  • Having trouble stretching it? Let the dough rest for 5–10 minutes so the gluten can relax, it’ll be much easier to shape.
  • For extra crispness, dust your baking surface with cornmeal or use parchment paper. It prevents sticking and mimics that pizzeria-style crunch.
Homemade pizza dough baked into a pizza with cheese and pepperoni.

A few of our other go-to’s pizza recipes include: French bread pizza, pizza bagels and pizza pinwheels.

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Pizza dough balls on counter.

Pizza Dough Recipe

5 from 127 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 20 minutes
Rise Time: 20 minutes
Total Time: 1 hour
Servings: 12 (Makes 2 12-inch pizzas)
This is the best pizza dough with only 6 ingredients. It's easy to make, has a crispy, chewy crust and is our favorite for homemade pizza night!
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Ingredients 

  • 1 cup warm water (110°F)
  • 1 Tablespoon active dry yeast
  • 1 Tablespoon granulated sugar
  • 3 Tablespoons extra-virgin olive oil , divided
  • 1 ½ teaspoons table or fine sea salt
  • 2 ½ – 3 cups all-purpose flour , plus more for the work surface

Optional toppings: Pizza sauce, Shredded or sliced mozzarella, Sliced tomatoes, Fresh basil, Pepperoni, Sliced bell peppers, Olives, Sliced onion, Mushrooms, Canadian bacon, Pineapple, Jalapenos

Instructions

  • In a small bowl, mix 1 cup water, 1 Tablespoon yeast, and 1 Tablespoon sugar. Cover with plastic wrap and let sit 5 minutes, or until it starts to foam.
  • In the bowl of a stand mixer fitted with the dough hook, add the yeast mixture, 2 Tablespoons oil, and 1 1/2 teaspoons salt. Add 2 cups flour and stir on medium low (or can be done by hand) until combined. Add 1/4 cup more flour at a time and knead until the dough is smooth, soft, and just a little bit sticky, but not to where the dough still sticks to the bowl. Knead about 3 to 5 more minutes. 
  • Roll into a ball and rub the remaining 1 Tablespoon oil around the dough. Place into a bowl and cover with plastic wrap. Let rest 20 to 60 minutes, or until the dough puffs up a bit. It doesn’t need to rise much.
  • Preheat the oven to 475°F. On a floured work surface, cut the dough in half and roll it out with a rolling pin or toss until 1/4-inch thick and 12-inches wide. Repeat with the other half of dough. You can also make 4 6-inch pizzas. 
  • Lightly brush oil onto a pizza stone or large baking sheet. Transfer dough to the stone or baking sheet. Press dents into the dough using your fingers to prevent bubbling. Spread pizza sauce over the dough and add your favorite toppings.
  • Bake 15 minutes, or until golden brown and bubbly. If baking smaller pizzas, check for doneness around 12 minutes.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Quantity: This recipe makes 2 12-inch pizza crusts or 4 6-inch crusts.
Classic pepperoni: Start with 1/2 cup pizza sauce, add 10 to 12 ounces shredded mozzarella and about 20 pepperonis. 
Storage: Store the dough after it has fully risen, covered, in the refrigerator 1 to 2 days. Allow room for the dough to expand as it will continue to rise.
Freeze: Let the dough fully rise (at least an hour) before dividing into 2 or 4 balls. Wrap in plastic wrap and seal in a zip-top bag. Freeze up to 3 months. Thaw overnight in the fridge before baking. 

Nutrition

Serving: 1slice, Calories: 43kcal, Carbohydrates: 3g, Fat: 3g, Sodium: 292mg, Potassium: 3mg, Sugar: 3g

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQ

What is the best flour to use?

I use all-purpose flour to make this easy crust recipe. No fancy flours like bread flour or 00 flour needed! However for a classic margherita pizza, use “00” flour or a blend of “00” and all-purpose flour. If you love a heartier pizza crust, try my whole wheat pizza dough.

How long should pizza dough rise?

I typically let mine rise anywhere from 20 minutes to an hour. You want it to puff up a bit, but it doesn’t need to rise all that much. If you want to do a slow rise, cover the bowl and place in the refrigerator overnight.

If you’re looking for a pizza dough recipe with no rising time, check out my easy homemade pizza dough without pizza, crescent roll pizza or puff pastry pizza recipe.

What’s the best way to stretch pizza dough?

I like to roll out my dough with a rolling pin on a floured surface, however you can toss it as well. Once rolled or tossed, it should be about 12 inches wide and 1/4-inch thick.

Should I cook the pizza before adding toppings?

No need to pre-cook the dough prior to adding the toppings! Simply roll it out, add sauce, your toppings of choice and then bake for 15 to 20 minutes.

Can I flavor the pizza dough?

Yes! For extra flavor, mix in ¼ teaspoon garlic powder or 1 teaspoon of dried basil, oregano, or Italian seasoning with the dry ingredients. You can also try your hand at sourdough pizza dough!

How long does pizza dough last in the fridge?

After the dough has fully risen, you can store it covered in the refrigerator for 1 to 2 days. Just be sure to leave a little room in the container for the dough to expand since it will continue to rise.

Can you freeze pizza dough?

Yes! Once the dough has risen (about an hour), divide it into 2 to 4 balls. Wrap each one tightly in plastic wrap and place in a zip-top freezer bag. Freeze for up to 3 months, any longer and the yeast may start to break down. When you’re ready to use it, thaw overnight in the refrigerator before baking.