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Best Pizza Dough Recipe

Featured in Fresh-Baked Comfort.

Mix yeast with warm water and sugar till foamy. Add flour and salt, knead till smooth. Let rise half hour while you prep toppings. Roll or stretch thin, top how you like. Makes two pizzas with crisp bottom, chewy inside.

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Fatiha
Updated on Sun, 11 May 2025 20:57:02 GMT
A smooth ball of dough rests in a glass bowl surrounded by flour. Pin it
A smooth ball of dough rests in a glass bowl surrounded by flour. | zestplate.com

Want a pizza dough that's actually easy to make? You're in the right place! This straightforward dough turns making homemade pizza into a breeze. Never worked with yeast before? Don't sweat it - we'll guide you through every single step so your first homemade pizza turns out amazing.

What Makes This Dough Special

Why should you try this basic dough? It's all about simplicity. You won't need fancy tools or weird ingredients - just follow the clear steps and you'll get perfect pizza every time. This versatile dough works great whether you want your crust paper-thin and crunchy or thick and chewy.

Ingredients List

  • Flour: 2 1/2 cups all-purpose or bread flour - this determines your crust texture
  • Yeast: 1 packet (2 1/4 teaspoons) instant - the magical ingredient that makes everything rise
  • Sugar: 1 1/2 teaspoons - gives the yeast something to munch on
  • Salt: 3/4 teaspoon - enhances all the tasty elements
  • Warm Water: 3/4 cup - just right temperature
  • Olive Oil: 2 tablespoons, with extra for coating the bowl
  • Optional Extras: Add garlic powder or herbs if you're feeling creative

How To Make Pizza Dough

Start The Mixture
Add 1 cup of flour to a large bowl with the yeast, sugar, and salt. Pour in warm water and olive oil, then mix until it looks like thick soup.
Form The Dough
Stir in another cup of flour. When it gets clumpy, flour your hands and start kneading. Gradually add more flour if it sticks to your fingers - aim for soft but not sticky.
Give It Time
Grease a clean bowl, place your dough inside, and cover it up. Find a warm corner and let it sit for about 30 minutes until it grows bigger.
Prep For Stretching
After it doubles in size, push it down (so satisfying!) and knead a few more times. Now you can start forming your pizza shape.
Prepare For Toppings
Stretch the dough onto your pizza pan, create a rim around the edges, and poke the middle with a fork to stop big bubbles forming.
Finish And Bake
Add all your favorite toppings and bake in a hot oven (425°F). In roughly 15 minutes, you'll have an awesome homemade pizza!

Flour Choices

Want that authentic pizza joint taste? It's all about which flour you grab. Go for bread flour if you love that stretchy, New York-style bite. All-purpose flour gives you a more tender crust. Either way, your pizza will totally beat anything from the freezer section.

Flavor Boosters

Take your dough to the next level by mixing in some extras. Try a bit of garlic powder, some dried basil, or a sprinkle of oregano to make your crust stand out. Just remember to go easy - these flavors can get strong fast!

Dough Handling Tips

Nervous about stretching the dough? No need to be! Work from the center outward with gentle pressure. If the dough fights back and shrinks, let it rest a minute - it sometimes needs a breather. And don't panic if you tear a hole - just push the edges back together and nobody will ever know!

Adding Toppings

This is where you get to play chef! Whether you're all about the classic cheese and tomato or want to pile on the pepperoni, just don't go overboard. Too many toppings can make your beautiful crust turn soggy and floppy.

A freshly baked pizza topped with orange sauce, mozzarella cheese, caramelized onions, and fresh greens. Pin it
A freshly baked pizza topped with orange sauce, mozzarella cheese, caramelized onions, and fresh greens. | zestplate.com

Baking Secrets

Always get your oven super hot before you start cooking. A properly heated oven makes all the difference for that awesome crust. Got a pizza stone? Awesome - use that! But don't worry if you don't - a regular old baking sheet works great too. Your homemade pizza will still taste fantastic.

Frequently Asked Questions

→ Rather use bread flour?

Makes crispier crust. Regular's more soft. Both work fine though. Just keep same amount. Watch water need.

→ Can you freeze it?

After first rise. Wrap real tight. Month in cold good. Thaw in fridge slow. Fresh is better.

→ Got different yeast?

Same amount works. Mix with warm water. Add pinch sugar. Wait till foamy. Then add flour.

→ How warm for yeast?

Like warm bath temp. Not too hot though. Kills yeast if hot. Cool won't work good. Test on wrist.

→ Want more taste?

Add garlic powder. Dry herbs work good. Even cheese bit. Don't add wet stuff. Salt helps lots.

→ Getting too tough?

Less flour maybe. Don't work too much. Let rest more. Warm helps stretch. Worth the wait.

→ Taking it places?

Mix dough there. Hard to move raw. Take stuff ready. Worth fresh bake. Make extra maybe.

→ Need it faster?

Quick rise works. Warm spot helps. Have stuff ready. Can't rush too much. Still needs rest.

→ Making big batch?

Double works fine. Need more space. Watch rise time. Don't crowd bowl. Keeps good cold.

→ Want thin crust?

Roll real thin. Don't tear though. Rest helps stretch. Watch wet spots. Edge stays thick.

→ Not rising good?

Check yeast fresh. Water temp right. Give more time. Warm spot helps. Patient works best.

→ Dough too sticky?

Add flour slow. Oil hands good. Let rest more. Don't add lots. Should feel soft.

Conclusion

Love this? Try garlic knots next. Both use same good dough.

Best Pizza Dough Recipe

Needed pizza dough quick when friends dropped by. This recipe saved dinner with its easy mix, quick rise, and perfect stretch. No more calling for delivery!

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Fatiha

Category: Breads & Muffins

Difficulty: Easy

Cuisine: Italian-American

Yield: 12 Servings (One 10-12" pizza)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 2-2 ⅓ cups all-purpose flour or bread flour (250-295g), divided.
02 1 packet instant yeast (2 ¼ teaspoon).
03 1 ½ teaspoons sugar.
04 ¾ teaspoon salt.
05 ⅛-¼ teaspoon garlic powder and/or dried basil leaves (optional).
06 2 tablespoons olive oil, plus additional for drizzling.
07 ¾ cup warm water (175ml).

Instructions

Step 01

In a large bowl, combine 1 cup (125g) of flour, instant yeast, sugar, and salt. If you like, add garlic powder and dried basil at this stage.

Step 02

Pour in olive oil and warm water, stirring with a wooden spoon until well combined.

Step 03

Gradually mix in another 1 cup (125g) of flour, adding more as needed until a cohesive, elastic dough forms. The dough should start pulling away from the sides of the bowl and be slightly sticky yet manageable.

Step 04

Drizzle a separate large, clean bowl with olive oil and brush up the sides using a pastry brush.

Step 05

Lightly dust your hands with flour, form the dough into a ball, and place it in the oiled bowl. Roll it inside the bowl to coat evenly with oil, cover with plastic wrap, and set in a warm area to rise for about 30 minutes, or until doubled in size.

Step 06

Preheat your oven to 425°F (215°C) if you plan to bake the pizza soon.

Step 07

Once risen, gently deflate the dough and knead on a lightly floured surface a few times until smooth. Shape the dough into a 12-inch circle by using your hands or a rolling pin.

Step 08

Transfer the dough to a parchment-lined pizza pan, pinching or folding the edges to form a crust.

Step 09

Drizzle a tablespoon of olive oil over the pizza and brush the entire surface, including the crust, with oil.

Step 10

Pierce the dough with a fork all over the center to prevent bubbling.

Step 11

Finish with your choice of toppings and bake in the preheated oven for 13-15 minutes or until the toppings are golden brown.

Step 12

Slice and enjoy your freshly baked pizza.

Notes

  1. All-purpose flour yields a softer crust, while bread flour offers a slightly crisper exterior.
  2. Active dry yeast can be substituted for instant yeast using the same quantity.
  3. For best results, water should be between 105-115°F (40-46°C).
  4. To prepare in advance, let the dough rise, then deflate, wrap, and store in the refrigerator for several days or freeze for up to a month.

Tools You'll Need

  • Large bowl.
  • Wooden spoon.
  • Pastry brush.
  • Plastic wrap.
  • Parchment paper.
  • Pizza pan.
  • Rolling pin (optional).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 113
  • Total Fat: 3 g
  • Total Carbohydrate: 19 g
  • Protein: 3 g