Pizza Dough Recipe

Pizza Dough

The best and easiest recipe for pizza dough is this one. This pizza crust just needs six ingredients, no special flour, only three seconds of kneading, and only 30 minutes to rise. I’ve given directions for using all-purpose or bread flour.

What is the best flour for making homemade pizza dough?

It’s likely that many pizza-making experts will say that bread flour is the greatest ingredient for handmade pizza. However, I hardly ever have any flour other than all-purpose flour in my cupboard. So while I was developing this recipe. I first and foremost made sure that it was a perfect fit for plain old all-purpose flour.

We consumed a lot of pizza last week. So I did make a point to test this recipe using bread flour as well, and it turns out great both ways. The main distinction, in my opinion, is that using bread flour results in a crispier crust for my pizza dough while using all-purpose flour results in a softer one.

How do you stretch out pizza dough?

You have two options: a rolling pin or your hands. You can spin your dough like an Italian pizza artist if you’re particularly competent. But I’m not sure I could instruct you on how to accomplish it.

I like to form the dough into a circle using a rolling pin. Alternatively, you can stretch and flatten the dough with your hands until it is the required breadth.

Then, generously coat the pizza’s surface with olive oil, fold the sides over or squeeze the edges to create a crust. Then make holes in the dough’s middle with a fork to prevent any bubbles from forming as it bakes.

Prep Time: 15 minutes

Cook Time: 15 minutes

Rising Time: 30 minutes

Total Time: 1 hour

Servings: 12 servings (makes one 10-12″ pizza)

Calories: 113kcal


  • 2-2 ⅓ cups all-purpose flour OR bread flour divided (250-295g)
  • 1 packet instant yeast (2 ¼ teaspoons)
  • 1 ½ teaspoons sugar
  • ¾ teaspoon salt
  • ⅛-¼ teaspoon garlic powder and/or dried basil leaves optional
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  • 2 Tablespoons olive oil + additional
  • ¾ cup warm water (175ml)


  • In a big basin, mix 1 cup (125g) of flour, instant yeast, sugar, and salt. At this time, you can also include dried basil and garlic powder, if preferred.
  • With a wooden spoon, combine warm water and olive oil. Stir thoroughly.
  • Add an additional 1 cup (125g) of flour gradually. If more flour is required, add it (I’ve discovered that occasionally I need as much as an additional 13 cups), and stir until the dough comes together into a cohesive ball and starts to pull away from the bowl’s sides (see video above recipe for visual cue). Even though the dough will still be slightly sticky, handling it with your hands should be possible.
  • Use a pastry brush to generously coat the sides of a separate, big, clean bowl with olive oil.
  • Pizza dough should be formed into a ball, transferred to a bowl, and then lightly dusted with flour. Roll the pizza dough with your hands along the inside of the bowl until it is covered with olive oil, then closely seal the bowl in plastic wrap and set it somewhere warm.
  • 30 minutes should be given for the dough to double in size. I also advise preheating your oven to 425F (215C) at this time if you plan to bake this dough into a pizza so that it will be ready to bake when your pizza is.

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  • Once the dough has risen, gently deflate it with your hands, place it on a lightly dusted surface, and knead it for a little time until it is smooth (about 3-5 times).
  • The dough should be formed into a 12-inch circle using either your hands or a rolling pin.
  • Transfer the dough to a pizza pan that has been lined with parchment paper, and then press or fold the edges to form the crust.
  • Use your pastry brush to coat the pizza’s whole surface (including the crust) with olive oil after adding more olive oil (about a Tablespoon) to the top.
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  • To prevent the dough from bubbling up in the oven, pierce holes all over the center of the pizza with a fork.
  • Add chosen toppings, and bake in a 425F (215C) preheated oven for 13 to 15 minutes, or until toppings are golden brown (see the notes for a link to my favorite, 5-minute pizza sauce recipe!). Slice, then dish.


To prepare the dough ahead of time, allow it to rise covered at room temperature according to the recipe instructions. Once the dough has risen, deflate it, wrap it firmly to prevent drying, and store it in the refrigerator for up to several days or freeze it for up to a month.