The Best Pizza Dough
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This is the best pizza dough recipe for a perfect homemade pizza crust! With just 6 simple ingredients, this easy pizza dough recipe is ideal for beginners and delivers a crisp exterior with a chewy interior. Perfect for homemade pizza nights, this recipe is quick, reliable, and versatile for all your favorite toppings.
This easy recipe makes the best homemade pizza dough. It comes together quickly and easily. My recipe uses just six simple ingredients that most will have in their pantry – and it’s easy enough for a first-time pizza maker and perfect enough for the pizza experts.
I’ve been making this recipe for many years. My family loves it and it’s frequently requested for our homemade pizza nights. Let me show you how we make it.
Why You’ll Love This Pizza Dough Recipe
- Simple Ingredients: Uses pantry staples like all-purpose flour, no special flour needed.
- Quick and Easy: Mixes in minutes and rises in just 30 minutes, perfect for beginners.
- Reliable Results: Time-tested for consistent, delicious crust every time.
- Meal Prep Friendly: Make ahead, refrigerate, or freeze for quick pizza nights.
- Versatile: Works for thin crust, thick crust, or even grilled pizzas.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
This easy pizza dough recipe uses just six pantry staples, plus one optional ingredient for dusting to prevent sticking.
- Water – Warm to 110º F to activate yeast (avoid hotter temperatures to prevent killing the yeast).
- Yeast – Active dry or instant-rise yeast for quick rising.
- All-Purpose Flour – No need for specialty flour like 00 or bread flour.
- Sea Salt – Enhances flavor.
- Honey – Adds subtle sweetness and feeds the yeast.
- Olive Oil – For a soft, pliable dough.
- Cornmeal (for dusting) – Prevents sticking on pizza peel or stone (not mixed into dough).
How to Make the Best Pizza Dough
Step by Step Instructions
- Activate yeast by sprinkling over warm water.
- Mix dry ingredients.
- Combine wet ingredients.
- Form dough and let rise.
- Let dough rise and punch down.
- Let dough rise again.
- Portion dough.
- Shape and bake.
Favorite Pizza Topping Ideas
Enhance your homemade pizza dough with these delicious toppings:
- Classic Margherita: Homemade pizza sauce, fresh mozzarella, basil.
- Three Cheese: Mozzarella, parmesan, and cheddar for a cheesy delight.
- Pepperoni: Pizza sauce, mozzarella, and pepperoni slices.
- Veggie Delight: Bell peppers, mushrooms, onions, and olives.
- BBQ Chicken: BBQ sauce, shredded chicken, red onion, and cilantro.
- White Pizza: Alfredo sauce, chicken, and spinach.
Try our quick homemade pizza sauce recipe for the perfect base!
My Favorite Pizza Dough Tip
Make Extra to Freeze – While you’re making pizza dough, go ahead and make two recipes worth. My recipe makes enough for two 14 inch pizzas. Then go ahead and bake the two pizza crusts from one recipe, and prep the others for the freezer!
Even though this only takes a minute to whisk the ingredients together, I love to have extas in my freezer for those times when I need a last minute dinner idea.
Pro Tips for Perfect Pizza Dough
- Check Water Temperature: Use a thermometer to ensure water is 105º–110º F to activate yeast properly.
- Meal Prep Hack: Double the recipe and freeze extra dough for quick weeknight pizzas.
- Crispier Crust: Preheat your pizza stone for 45 minutes at 500º F for a professional-quality crust.
- Thin or Thick Crust: Adjust dough thickness by rolling thinner or leaving thicker during shaping.
Storage and Freezing Instructions
- To Store: Form dough into balls, coat with olive oil, and place in an olive oil-coated glass bowl. Cover tightly with plastic wrap and refrigerate for up to 3-4 days.
- To Freeze: After rising, form dough into balls, coat with olive oil, and store in freezer-safe zip-top bags for up to 3 months.
- To Use Frozen Dough: Thaw in the refrigerator overnight, then let sit at room temperature for 30 minutes before shaping.
Frequently Asked Questions
Properly stored, it lasts 3-4 days in the refrigerator.
Yes! Coat with olive oil, store in a freezer-safe zip-top bag, and freeze for up to 3 months.
A 14-inch pizza typically serves 3-4 people, cut into 8 slices.
This recipe uses all-purpose flour for simplicity, but bread flour can be used for a chewier texture.
Absolutely! Mix by hand and knead for 5-7 minutes until smooth.
I’d love to hear how your pizza dough turns out! Leave a comment, rate the recipe, or tag me on Instagram @addapinch with #addapinchrecipes.
Perfect Pizza Dough
Equipment
Ingredients
- 1 cup (227 g) warm water, heated to 110º F
- 2 tablespoons (7 g) yeast, active or rapid rise
- 3 1/2 cups (420 g) all-purpose flour
- 1/2 teaspoon (1 g) sea salt
- 1 1/2 tablespoons (31.5 g) honey
- 1/3 cup (67 g) olive oil
- corn meal, for dusting
Instructions
- Activate Yeast: Sprinkle yeast over warm water (110º F) in a bowl. Let sit for 5 minutes until foamy.
- Mix Dry Ingredients: In a large mixing bowl or stand mixer, whisk together flour and sea salt.
- Combine Wet Ingredients: Add olive oil and honey to the flour mixture, then pour in the yeast mixture.
- Form Dough: Mix until a soft, slightly sticky dough ball forms. Knead by hand for 5-7 minutes or with a stand mixer’s dough hook for 3-4 minutes until smooth.
- Let Dough Rise: Place dough in an olive oil-coated glass or stainless steel bowl. Cover with a damp kitchen towel and place in a 175º–200º F oven (or warm spot) for 10 minutes until doubled in size.
- Punch Down and Rise Again: Punch down the dough, cover, and let rise for another 20 minutes.
- Portion Dough: Divide into two equal portions for 12-14 inch pizzas or smaller portions for personal pizzas.
- Shape and Bake: Roll or stretch dough on a cornmeal-dusted pizza stone or baking sheet. Add favorite toppings and bake at 425º F for 18-22 minutes until golden brown.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Originally published in 2012, updated in 2025 to include enhanced tips and instructions.
ROBYN THANK YOU FOR ALL THE RECIPES, SO YOU KNOW I WAS A CHEF FOR 18 YEARS, PIzZA WAS NOT IN OUR MENU.