Crafted with simple pantry staples and a touch of technique, The Best Pizza Dough Recipe delivers a perfectly chewy crust with crisp edges and rich, yeasty flavor every time.
Whether you’re hosting pizza night or craving a DIY dinner, this dough is fast, foolproof, and flexible enough to handle your favorite toppings and sauces.
The Essentials for The Best Pizza Dough Recipe
- All-purpose or bread flour – The heart of the dough. All-purpose yields soft chewiness, while bread flour adds a delightfully crisp finish.
- Instant yeast – Powers the rise with minimal effort, giving the dough its beautiful puff and airy interior.
- Sugar – Feeds the yeast and encourages gentle browning as the dough bakes.
- Salt – Enhances the dough’s flavor and balances the richness of toppings.
- Olive oil – Adds moisture and softness to the dough, while brushing it on top helps create a golden crust.
- Warm water – Activates the yeast and brings everything together into a pliable, elastic dough.
Let’s Make It: How to Work with This Pizza Dough Like a Pro
Start by combining the dry ingredients and flavor boosters like garlic powder or herbs if you like a little flair. Stir in the olive oil and warm water, then slowly incorporate more flour until the dough is elastic and starts to pull away from the bowl.
Shape it into a ball and let it rise in an olive oil–brushed bowl until it doubles in size. Once risen, gently deflate, knead a few times, and shape into a 12-inch round. Transfer to a pan, brush with more oil, and dock the surface with a fork. Add your toppings and bake until beautifully golden and bubbling.
Dough Secrets & Smart Swaps for Pizza Perfection
Temperature is everything when it comes to yeast. Warm—not hot—water keeps your dough alive and rising. If using active dry yeast instead of instant, proof it in warm water first for best results.
Play with the flour based on your crust preference. For a softer base, use all-purpose; for more bite and structure, go with bread flour. Feel free to knead in a pinch of dried herbs or garlic powder to give your crust subtle personality.
For a heartier flavor, allow the dough to rest in the fridge overnight. This cold fermentation develops deeper taste and texture, especially if you love a New York–style crust.
Storing Your Dough: Save It for Later!
If you’re prepping ahead, this dough is refrigerator- and freezer-friendly. Let it rise fully, then deflate and wrap tightly to prevent drying out. Store in the fridge for up to three days or freeze for up to one month.
To use from frozen, thaw overnight in the refrigerator, then let it come to room temperature before shaping. This makes spontaneous pizza nights a breeze—just roll, top, and bake.
Pizza Dough Recipe
Ingredients
- ¾ cup warm water 175ml
- 1 packet instant yeast 2 ¼ teaspoons
- ⅛ –¼ teaspoon garlic powder and/or dried basil leaves optional
- 2 tablespoons olive oil plus more for brushing
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- 2 –2 ⅓ cups all-purpose flour or bread flour divided (250–295g)
Instructions
- In a large mixing bowl, combine 1 cup (125g) of the flour with the yeast, sugar, and salt. Incorporate garlic powder and dried basil at this stage if using.
- Pour in the olive oil and warm water, stirring thoroughly with a wooden spoon.
- Gradually incorporate the remaining flour, starting with 1 cup (125g) and adding up to an additional ⅓ cup as needed, mixing until the dough begins to pull away from the sides and forms a soft, slightly tacky, but manageable ball.
- Generously drizzle a clean, large bowl with olive oil and brush it along the sides. Shape the dough into a smooth ball using floured hands, place it in the oiled bowl, and turn it to coat fully in oil. Cover tightly with plastic wrap and allow it to rise in a warm spot for approximately 30 minutes or until doubled in volume.
- While the dough is rising, preheat your oven to 425°F (215°C).
- After rising, gently deflate the dough and transfer it to a floured surface. Knead briefly, about 3–5 times, until smooth.
- Roll or stretch the dough into a 12-inch circle and transfer it to a pizza pan lined with parchment paper. Fold or pinch the edges to shape a crust.
- Brush about 1 tablespoon of olive oil across the entire dough surface, including the crust. Poke holes across the center of the dough with a fork to prevent air bubbles during baking.
- Add desired toppings and bake in the preheated oven for 13–15 minutes, or until the crust is golden and toppings are cooked to your liking. Slice and serve.
Notes
To prepare ahead, allow the dough to rise as directed, then deflate, wrap well, and refrigerate for several days or freeze for up to one month.