Easy Pizza Dough Recipe for Beginners

If you want a pizza dough recipe that’s easy, quick, and gives you a chewy, crispy crust, you’re in the right place.

I’ve made this homemade pizza dough for years, and I know what works and what doesn’t.

You don’t need fancy flour or a stand mixer. I’ll show you every step, share my best tips, and help you avoid common mistakes.

Let’s make it together!

Why This Pizza Dough Recipe Works

I’ve tested this pizza dough with both all-purpose and bread flour. Both work great, but bread flour gives you a crispier crust, while all-purpose flour makes a softer one.

You only need six ingredients, and you can mix everything in one bowl.

The dough rises in just 30 minutes, so you can have pizza on the table fast.

Why you’ll love this recipe:

• No special equipment needed
• Ready to bake in about an hour
• Simple ingredients you already have
• Works for thin or thick crust
• Can be made ahead or frozen

What You Need for Homemade Pizza Dough

I always stick to the basics for pizza dough. Here’s what you’ll need:

• 2 to 2 ⅓ cups all-purpose flour or bread flour
• 1 packet instant yeast (2 ¼ teaspoons)
• 1 ½ teaspoons sugar
• ¾ teaspoon salt
• ⅛ to ¼ teaspoon garlic powder and/or dried basil (optional, for flavor)
• 2 tablespoons olive oil (plus more for brushing)
• ¾ cup warm water (105–115°F)

Ingredient tips:

• If you want a crispier crust, use bread flour.
• Garlic powder and dried basil are optional, but I like the extra flavor.
• Make sure your water isn’t too hot or it will kill the yeast.

Step-by-Step: How to Make Pizza Dough

I’ve found that clear steps make all the difference, especially if you’re new to baking with yeast. Here’s how I do it:

1. Mix the dry ingredients:
   In a large bowl, combine 1 cup flour, instant yeast, sugar, salt, and (if using) garlic powder and dried basil.
2. Add the wet ingredients:
   Pour in the olive oil and warm water. Stir with a wooden spoon until everything is mixed.
3. Add the rest of the flour:
   Add the remaining flour, a little at a time, until the dough pulls away from the bowl and is only slightly sticky.
4. Knead the dough:
   Lightly dust your hands with flour and knead the dough in the bowl or on a floured surface just until smooth (about 3–5 turns).
5. Let it rise:
   Put the dough in a clean, oiled bowl. Roll it around to coat with oil. Cover with plastic wrap and let it rise in a warm spot for 30 minutes, or until doubled in size.
6. Shape the dough:
   Gently press out the air. On a floured surface, use your hands or a rolling pin to stretch the dough into a 12-inch circle.
7. Get ready to bake:
   Place the dough on a parchment-lined pizza pan. Pinch or fold the edges for a crust. Brush the whole surface with olive oil and poke holes with a fork to stop bubbles.

How to Bake Pizza Dough for the Best Crust

Baking is where you turn dough into pizza. I always preheat my oven to 425°F. If you have a pizza stone, use it for an even crispier crust. Here’s what to do:

• Preheat the oven:
  Make sure your oven is really hot before you bake.
• Add toppings:
  Spread sauce, cheese, and your favorite toppings. Don’t overload or the crust may get soggy.
• Bake:
  Bake for 13–15 minutes, or until the crust is golden and the cheese is melted.
• Cool and slice:
  Let the pizza rest for a couple of minutes before cutting.

Pizza Dough Variations and Add-Ins

Want to change things up? Here are some ways I like to make this pizza dough recipe my own:

• Flavor the dough:
  Add dried oregano, rosemary, or Parmesan cheese to the dough for extra taste.
• Whole wheat option:
  Swap half the flour for whole wheat flour for a nutty flavor.
• Cheese-stuffed crust:
  Fold mozzarella sticks into the edges before baking.

Make-Ahead, Freezing, and Storage Tips

I often make pizza dough ahead of time. Here’s how to do it:

• Make ahead:
  After the first rise, wrap the dough tightly and refrigerate for up to 3 days.
• Freeze:
  Wrap well and freeze for up to 1 month. Thaw overnight in the fridge before using.
• Reheat baked pizza:
  Use a hot oven or skillet to keep the crust crispy.

How to Stretch and Shape Pizza Dough

Stretching pizza dough is easier than you think. I usually use my hands, but a rolling pin works too. Pinch or fold the edges for a thicker crust. Always poke holes with a fork to stop big bubbles.

Troubleshooting Pizza Dough: Common Problems and Fixes

I’ve made plenty of pizza dough mistakes. Here’s how to fix the most common ones:

• Dough too sticky:
  Add a little more flour.
• Dough too dry:
  Add a teaspoon of water and knead again.
• Dough didn’t rise:
  Check your yeast and water temperature.
• Crust not crispy:
  Use bread flour, a pizza stone, or bake a little longer.

Tips for Perfect Homemade Pizza

Here are my best tips for pizza night:

• Use an oven thermometer for the right temperature.
• Don’t use too many toppings.
• Brush the crust with olive oil for a golden finish.
• Let dough come to room temperature before shaping if it’s cold.

FAQs

Conclusion

I hope this pizza dough recipe helps you make the best homemade pizza.

Rate the recipe below and leave a comment to let me know how your pizza turned out.

Pizza Dough Recipe

Make the best homemade pizza with this easy pizza dough recipe. Crispy, chewy, and ready in under an hour—perfect for pizza night!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Rising 30 minutes mins

Total Time 1 hour hr

Servings: 1 Large Pizza

Course: Main Course

Cuisine: American, Italian-American

Calories: 113

Ingredients Equipment Method Notes

Ingredients

  

• 2 to 2 ⅓ cups all-purpose flour or bread flour
• 1 packet instant yeast (2 ¼ teaspoons)
• 1 ½ teaspoons sugar
• ¾ teaspoon salt
• ⅛–¼ teaspoon garlic powder and/or dried basil (optional)
• 2 tablespoons olive oil (plus more for brushing)
• ¾ cup warm water (105–115°F)

Equipment

• Large mixing bowl
• Wooden spoon
• Measuring cups and spoons
• Pastry brush
• Plastic wrap
• Rolling pin (optional)
• Pizza pan or baking stone
• Parchment paper

Method

 

1. In a large bowl, mix 1 cup flour, yeast, sugar, salt, and (optional) garlic powder and basil.
2. Add olive oil and warm water. Stir well.
3. Add the rest of the flour until a soft, slightly sticky dough forms.
4. Knead briefly until smooth.
5. Place in an oiled bowl, cover, and let rise 30 minutes.
6. Deflate dough, then stretch or roll into a 12-inch circle.
7. Place on a parchment-lined pizza pan. Pinch or fold edges for crust.
8. Brush with olive oil and poke holes with a fork.
9. Add toppings.
10. Bake at 425°F for 13–15 minutes until golden.

Notes

• For a crispier crust, use bread flour.
• You can refrigerate or freeze the dough after the first rise.
• Add dried herbs or cheese for extra flavor.
• Let dough come to room temperature before shaping if chilled.