This Quick and Easy Pizza Dough requires just 5 minutes of prep! Top with your favorite toppings, bake, and you can have homemade pizza in 30 minutes.
Want more bread recipes? Check out this Cheesy Garlic Bread, French Bread Pizza, and Whole Wheat Bread!
Table of Contents
- Why you’ll love this easy homemade Pizza Dough recipe:
- Homemade Pizza Dough Ingredients:
- How to make Pizza Dough from scratch:
- Variations
- How to store pizza dough:
- Reader Rating
- How to freeze parbaked pizza crusts:
- Can I make a double batch of this recipe?
- Our favorite pizza toppings:
- Looking for some dessert ideas? Try a dessert pizza!
- Easy Pizza Dough Recipe
Learn how to make the perfect Pizza Dough recipe with a few basic ingredients and simple steps! If you’ve ever made my no-knead artisan bread, then you can make this recipe.
You’ll need instant yeast, all-purpose flour, sugar, spices, and oil, as well as a large mixing bowl. No need for a stand mixer!
Just mix all your ingredients in a bowl, and you’ll have the best homemade Pizza Dough to use for your favorite pizza recipes.
Why you’ll love this easy homemade Pizza Dough recipe:
- Make-ahead friendly: you can whip up this pizza dough recipe and store it in the fridge or freezer until you’re ready to make pizza.
- Simple: you probably have all the basic ingredients you need to make this recipe in your pantry.
- Homemade: this recipe teaches you how to make your own homemade pizza right at home, so you can say goodbye to delivery!
Homemade Pizza Dough Ingredients:
- Flour: I like using all-purpose flour here—it’s simple and does the job perfectly. If you want to boost the fiber, you can add up to 50% whole wheat flour.
- Yeast: instant or quick yeast is my go-to since it works quickly and doesn’t need to be proofed. You can use active dry yeast if that’s all you have, but make sure to activate it first with water that’s at 105-115ºF and let it sit for 5 minutes before adding the rest of the ingredients.
- Salt: enhances the dough’s flavor and balances out the sweetness from the sugar.
- Sugar: this feeds the yeast, helping the dough rise while giving the crust a subtle sweetness.
- Oregano: adds that classic pizza flavor and gives the dough a subtle herby kick!
- Garlic Powder: brings an extra punch of savory flavor to the dough.
- Water: since the yeast is activated, the water you use doesn’t have to be 110-115ºF, but it should still be lukewarm!
- Oil: helps the dough stretch without tearing and gives the crust a tender, light texture.
How to make Pizza Dough from scratch:
Just a few simple steps is all it takes to make this homemade Pizza Dough recipe! Scroll down to the recipe card for the full list of instructions.
- Stir together some of the flour, yeast, garlic powder, oregano, salt, and sugar.
- Add the wet ingredients, warm water, and oil, and stir until a wet dough forms.
- Add in just enough flour until a soft but not sticky dough forms — your dough is done!
- Either let the pizza dough rise (thick crust pizza) or roll it out immediately and bake (thin crust pizza).
- If you plan on baking right away, roll out the dough into a circle on a lightly floured surface.
- Add your favorite marinara sauce, toppings, and whatever else you like!
Variations
- Whole wheat pizza dough: swap the all-purpose flour for whole wheat flour or part of the all-purpose flour for part whole wheat flour.
- Thin crust pizza: you can make this pizza crust and roll it out immediately, top and bake! This will give you a relatively thin pizza crust.
- Thick crust pizza: Let your dough rise for about an hour until doubled. Roll it out about 1-1.5″ larger in diameter than your pizza pan. Place your circle of dough on your pan. Bring the excess dough around the edges up and double over, pinching it to make a thicker crust around the edge. Keep going around the pan until you have a higher border of dough all around. Bake as directed.
- Herbs: I like to use oregano, but you can use any other type of dried or fresh herbs you like. Finely chopped rosemary or basil or dried Italian seasoning would work perfectly!
- Garlic Powder: if you don’t have garlic powder, you can use fresh minced garlic or even a bit of garlic-infused olive oil in place of the regular oil for an extra garlic kick.
How to store pizza dough:
You have a couple of options when it comes to storing pizza dough:
- Make the dough as instructed and let it rise on the counter for up to 4 hours before rolling out the dough.
- Store the dough ball in an airtight container in the fridge for up to 3 days. Let it come to room temperature on the counter before shaping it.
Reader Rating
“I will definitely make this pizza dough again. It was so easy and my whole family loved it. Thank you for sharing a great recipe.” Stephanie
Can you freeze pizza dough?
You can absolutely freeze pizza dough!
Simply wrap it in plastic wrap and then place it in a large freezer bag for up to 3 months.
Let the frozen dough thaw at room temperature or in the refrigerator (this will take a few hours), then place it in a greased bowl, cover it, and place it in a warm spot to rise.
It may take a little longer to warm thoroughly and to rise, but it is worth the extra time because it will be just as fluffy as it is fresh!
How to freeze parbaked pizza crusts:
I love parbaking some pizza crusts and storing them in the freezer for quick meals!
Parbaking just means they are partially cooked and then frozen. So you can top them and bake until golden and save yourself some work down the line!
Simply roll it out onto a pan and bake about halfway, usually about 5-6 minutes. It should look slightly dry and puffed but won’t be golden.
Can I make a double batch of this recipe?
Yes! If you want to make a lot of pizza or save the dough for later, you can whip up a double or triple batch and store the other ball of dough in the fridge or freezer if you’re not using it right away.
Our favorite pizza toppings:
- ham and pineapple is always a favorite here!
- Chicken Alfredo Pizza
- Taco Pizza
- Grilled Cheeseburger Pizza
- Tropical Chicken Pizza
- And basically anything with meat and cheese 😉
Looking for some dessert ideas? Try a dessert pizza!
- Frozen Peanut Butter Cup Dessert Pizza
- Nutella Brownie Fruit Pizza
- Frozen Ice Cream Dessert Pizza (Treatzza Pizza!)
Easy Pizza Dough
written by Ashley Fehr
Ingredients
- 1 ½ – 2 cups all purpose flour 195g (plus more for rolling)
- 1 package instant or quick yeast (2 ¼ teaspoons)
- 3/4 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 2/3 cup warm water
- 2 tablespoons oil
Instructions
- *If baking immediately, preheat oven to 425 degrees F. Lightly grease a perforated pizza pan.
- In a medium bowl, stir together 1 cup of flour, yeast, salt, sugar, oregano and garlic.
- Add water and oil and stir until combined — it will be a very wet dough.
- Add just enough of the remaining flour so that a soft but not sticky dough forms. Add the flour gradually and knead briefly until combined so that you can feel when it is ready — it will still be soft (not feel firm or tough) but won’t stick to your hands. To knead, simply press the flour into the dough, fold the dough and press, fold and press.
- Set covered in a warm, draft-free place to rise for one hour or bake immediately for thin crust pizza.
- To bake: roll dough out to fit a 12-15″ pizza pan. Place dough circle on pan and stretch with your hands to reach the edges. Top with sauce, cheese and toppings.
- Bake at 425 degrees F for 12-15 minutes until desired crispness is reached. Broil for 1-2 minutes to brown the cheese if desired.
Notes
Nutrition Information
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Kayla says
How should the dough be stored? I plan to make the dough in the morning and use it for supper. Is it fine to stay on the counter or should it be put in the fridge?
The Recipe Rebel says
Hi Kayla! I would refrigerate it, then pull it out a couple hours before you are ready to bake it so it comes to room temperature.
Ruth says
How do you store parbaked pizza crusts?
charlie page says
HereI have flour pizza recipes very simple and i will make this recipe at home and enjoyed it very much. Homemade recipe that makes pizza ready in 30 minutes.
Lindsay says
I’ve only got active dry yeast at home. Can it be substituted for instant yeast without proofing? Thanks!
Ashley Fehr says
You will want to proof it in some warm water for 10-15 minutes just to be sure it gets frothy, but then it can be added to the rest of the ingredients. Whatever small amount of water you use to proof the yeast just omit from the total water in the recipe.
Kemberlee says
This is my go to recipe for pizza!
I have done half and half with spelt as well! Just add a bit more oil, I’m not sure if that’s the answer for spelt but it seems to work.
Ashley Fehr says
Yay! I will have to try that!
Christina says
Is it okay to substitute self rising in place of all purpose flour and would I still add the salt?
Ashley Fehr says
I haven’t tried this recipe with self rising flour so I can’t really say.
Rosemarie Menassas says
Would I love to try this recipe! but i am a celiac and thus cannot eat flour with wheat, rye or barley in it. Do you have a recipe for gluten-free pizza dough?
Stephanie says
I have decided to unsubscribe from this email, which I love! I love the recipes but I can NEVER see the ingredients or directions because of the ads that ALWAYS cover them. I’m so sad to leave….
Christina Stamatakos says
Have you made this recipe with 00 pizza flour?
Ashley Fehr says
I haven’t
tara mitchell says
Too soft, no chew. But still good.
Ashley Fehr says
“Chew” comes with a hotter oven or a better pan (heavier or darker).
Tara says
I actually screwed up, used some whole wheat pastry flour with the AP flour…. Oops. Trying again tonight with straight AP.
Ashley Fehr says
I’d love to hear how it goes!
R Murray says
Quick, easy, family pleaser!. Love the addition of garlic powder and oregano. Will definitely be making this again.
Ashley Fehr says
I’m so glad!
Rachel says
This is the best homemade pizza crust I’ve made 🙂 It came out so light and fluffy also not too thin or too thick, just right.
The Recipe Rebel says
Hi Rachel! So glad you enjoyed the recipe! Thank you for this review!
Savita says
Can you replace the all purpose flour with whole wheat flour entirely in this recipe?
Ashley Fehr says
Yes, definitely! I do that often.
Candace says
Fantastic recipe! I’ve made it a few times and the whole family loves it! Does this recipe double or triple nicely?
Ashley Fehr says
It definitely does! I do that all the time 🙂
Michele H says
I haven’t made the recipe yet because I only have Active Dry Yeast, not instant. Other than using WARM water, are there any other adjustments I need to make when using Active Dry Yeast? Is the amount the same?
Thank you!
Reesa Lewandowski says
Just made this for my family and it was DELICIOUS!
Ashley Fehr says
Thank you Reesa! I’m glad to hear it!
Sara Toye says
Sounds great and can’t wait to make it. I have had a pizza stine for about 20 years but have rarely used it. Can I use itfor this recipe?
Thanks!
Ashley Fehr says
Most definitely! I don’t have much experience baking with pizza stones but this recipe will work fine with it
Laura Reese says
Love homemade pizza thanks for a great recipe.
Ashley Fehr says
Thanks Laura!
Cyd says
I love a good homemade dough recipe, so I can’t wait to give yours a try! So many amazing tips here.
Ashley Fehr says
Thanks Cyd!
Andie Thueson says
My kids love when I make homemade pizza – Saving recipe for later!!
Ashley Fehr says
Thanks Andie!
Beth Pierce says
Whenever possible, my kids and I love to make our own pizza! Gave this a try last night and it was a hit around the entire table!
Ashley Fehr says
Thanks Beth! I’m so glad to hear that!
Allyson Zea says
I keep this on hand all the time! We use it for everything!
Ashley Fehr says
Yes! Not just for pizza 😀