This is the best pizza dough recipe ever! This quick pizza dough recipe produces a fool-proof soft pizza crust that can be used for any pizza you can image. Whether you’re an expert or a beginner in the kitchen, this recipe comes out perfectly every time. 

A ball of the best pizza dough recipe on a lightly floured granite counter.

Homemade Pizza dough

So you decided to make pizza for dinner; the kids are excited because you promised them they could make their own individual pizzas and top them with whatever their heart desires. Problem is, you need a basic pizza dough recipe that is quick and easy to make, and most importantly will taste good.

Whew, it’s a good thing you’re here! This pizza dough recipe is just what you need, in fact, this recipe has never failed me.

You can use this pizza dough recipe to make pepperoni pizza dip, nectarine arugula pizza, or my prosciutto blackberry basil pizza.

So many delicious options!!

Now, if you’re a first time pizza dough maker, take a deep breath and know that pizza dough (and pizza making in general) doesn’t need to be extravagant in fact, it’s best to keep things simple.

A glass bowl with water, yeast, and sugar; the yeast is foaming signifying it has been activated.

The yeast is foaming and bubbly, this signifies the yeast has been activated.

Pizza dough ingredients

Simple ingredients produce tasty results. For this recipe you’ll need:

  • Flour – use all purpose, bread flour, or wheat flour. This recipe uses all purpose flour.
  • Yeast – gives rise and lift to the pizza crust
  • Sugar – not absolutely necessary, but I like to include a small amount of sugar for my active dry yeast to feed on.
  • Salt – for flavor and tightening the gluten.
  • Oil- used to lightly grease the bowl, it prevents the dough from sticking to the bowl and from drying out as it rises. You can use olive oil for added flavor or vegetable oil or canola oil works great too.

A glass bowl with yeast, water, sugar, flour and salt; in preparation to making the best pizza dough recipe.

 

What type of flour is used in pizza dough

Use a flour with high gluten, so all purpose (10%-12% gluten) or bread flour (12%-14% gluten) are great options.

Don’t use pastry flour or cake flour for pizza dough as their gluten levels are much lower.

A glass bowl with homemade pizza dough in the bowl, prior to letting the dough rise.

Salts role in pizza dough

Salts major role is to boost flavor, without it Weekend Bakery says, “Breads will taste flat.”

In addition to adding flavor, salt strengthens the dough by tightening gluten structure.

A common question that comes up is this: do you have to put salt in pizza dough? No, it’s not absolutely necessary.

Ultimately it’s your call, but without salt the pizza dough won’t taste or act the same.

A glass bowl covered with plastic wrap, in the bowl is pizza dough prior to letting it rise and double in size.

How to make pizza dough at home

Place the warm water, sugar, and yeast in a large bowl or bowl of a stand mixer fitted with the dough hook.

Let the yeast sit for 10 minutes, the yeast should get bubbly signifying it has been activated. If the yeast does not bubble

Once bubbly, add 3 cups of flour and the salt. Mix until the flour has been incorporated.

Pro tip: You can make this pizza dough by hand, simply use a wooden spoon to stir everything.

A glass bowl covered with plastic wrap, in the bowl is the best pizza dough recipe after having risen for 1 hour.

Add the remaining 2 cups of flour, mixing until the dough comes away from the sides of the bowl. If the dough is really sticky, add flour 1 tablespoon at a time.

Knead the dough for 6-8 minutes with a stand mixer or 10-15 minutes if kneading by hand.

Add 1 teaspoon of oil (vegetable, canola, or olive oil) to a large bowl, using your hand or a paper towel, make sure the oil is covering the entire bowl.

Place the pizza dough ball in the bowl, turn the dough ball over so that the oil is lightly covering both sides of the dough; this prevents the dough from drying out.

Cover the bowl with plastic wrap and let rise for 45-60 minutes or until doubled in size.

 

Transfer the dough to a lightly floured countertop. Divide the dough in half, or thirds (depending on the size of pizza you want).

Roll out the dough to your desired shape and thickness.

The best pizza dough recipe in a glass bowl, risen and ready to use.

Baking Pizza Dough

When ready to cook, place in the oven either on a olive oil greased baking sheet or a pizza stone. Top with your desired toppings.

Bake at 450°F (or even 500°F, you want the oven to be HOT!)

Bake for 15-17 minutes or until the crust is cooked all the way through and the cheese is melted and golden in color.

Pro tip: if you make a thin crust pizza, your bake time might be around 12-14 minutes depending on the thickness of the crust and your oven’s temperature.

Make now, eat later

You have a few options, you can make the pizza dough, let it rise and make the pizzas right away, or you can make the pizza dough, wrap it in plastic wrap and store it in the refrigerator  until you need it.

The pizza dough will last in the fridge for up to 3 days.

Pro tip: storing the dough in the fridge for a day or two will help the flavors develop and gives the crust a great texture!


Still in the mood for pizza? Great! Check out these recipes:

The best pizza dough recipe in a glass bowl, risen and ready to use.
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5 from 2 votes

The Best Pizza Dough Recipe

A perfect pizza dough recipe resulting in the BEST homemade pizza dough every single time!
prep time 35 mins
cook time 16 mins
total time 51 mins
servings: 2 pizzas
calories: 1161kcal
author: Salt & Baker

INGREDIENTS

  • 2 cups warm water
  • 1/2 tsp sugar
  • 1 T yeast
  • 5 cups all-purpose flour
  • 1 T. salt
  • oil

INSTRUCTIONS

  • In the bowl of a stand mixer, add the warm water. Then add the sugar and yeast. Let the yeast sit for 10 minutes or until the yeast is bubbly (signifying it has been activated). 
  • Add 3 cups of flour and the salt to the yeast mixture. Using the dough hook, mix until flour is combined. Add remaining 2 cups of flour. Stir until the dough comes away from the sides of the bowl. If the dough is really sticky, add flour 1 tablespoon at a time. You don't want to add too much flour. You want the dough to still have a tacky feel to it. (We just don't want overly sticky)!
  • Add about 1-2 tsp of oil (I use Canola oil) to a bowl. Using your hand or a paper towel, make sure the oil is covering the entire bowl. Place the pizza dough ball in the bowl. Then turn the dough ball over, so that the oil is lightly covering both sides of the dough. 
  • Cover the bowl with plastic wrap. * Let it rise for 45-60 minutes or until doubled in size.
  • Transfer the dough to a lightly floured countertop. Divide the dough in half. Roll out to your desired pizza size. (We like thin crust pizzas so I roll it out fairy thin). 
  • When ready to cook, place in the oven, either on a olive oil greased pan, or a pizza stone, and bake at 450°F for 15-17 minutes. Or until the crust is cooked all the way through, and the cheese is melted and golden in color. 

RECIPE NOTES

This recipe makes about 2 lbs 8 oz of pizza dough.
*After covering the bowl with plastic wrap, I will also cover the bowl with a hot towel. It just helps speed up the rising process. Or if your kitchen isn't very warm, the warm towel helps as well!
This recipe adapted from Chef-In-Training.
Calories: 1161kcal | Carbohydrates: 241g | Protein: 34g | Fat: 3g | Sodium: 215mg | Potassium: 391mg | Fiber: 10g | Sugar: 1g | Calcium: 54mg | Iron: 14.6mg
Course: Main Course
Cuisine: Italian
Did you make this recipe?Leave a comment or share a photo on Instagram and tag @saltandbaker and hashtag it #saltandbaker.

This recipe was first published October 6, 2017 and has been updated with new photos and more content.