The Best Pizza Dough Recipe
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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.
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.
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.
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.
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.
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.
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.
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.
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:
- Deconstructed Pizza Casserole – Salt & Baker
- Mac & Cheese Pizza – Dinner Now, Dessert Later
- French Bread Pizza – Salt & Baker
- Pizza Rolls Recipe – these handheld pizzas use this pizza dough recipe!
The Best Pizza Dough Recipe
- 2 cups warm water
- 1/2 tsp sugar
- 1 T yeast
- 5 cups all-purpose flour
- 1 T. salt
- 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.
This recipe was first published October 6, 2017 and has been updated with new photos and more content.