Best Pizza Dough Recipe (Perfect Crust Every Time)

This pizza dough is one of the first recipes that truly carried my family through a hard season. When I left a high-paying corporate job and blogging was not yet paying the bills, we needed dinners that were fast, affordable, and reliable. Pizza night became our Friday night solution, and this dough was made week after week because it worked every single time.

A round ball of raw pizza dough dusted with flour rests on a wooden board, with olive oil, flour, and a rolling pin in the background.

Simple Pizza Dough Recipe

Even when I eventually went back to work full time, this recipe stayed the same. Every Friday morning, the dough was mixed before heading out the door and left to rise all day. When I walked back in the house after work, it was perfectly risen and ready to roll out, making homemade pizza possible even on the busiest weeks.

After years of making this dough consistently, it became more than a recipe, it became a tradition. It is simple, dependable, and forgiving, and it produces a chewy, flavorful crust with a crisp bottom every single time. This is not a trendy or complicated dough. It is a tested, trusted recipe built from real life, real schedules, and years of repetition in a real kitchen.

Why My Homemade Pizza Dough is the Best

Better texture – Unlike other pizza dough recipes, my dough rises twice, creating an airy interior with the strength needed for stretching and baking.
Ideal consistency – The ratio of ingredients I use creates dough that is smooth, elastic, and easy to work with. It stretches without tearing and holds its shape in the oven.
Tested for consistent results – I’ve tested these steps many times to remove guesswork. The dough performs the way it’s supposed to every time.

Pizza Dough Ingredients

Ingredient of Pizza Dough on a white counter include: a glass bowl of flour, a small jar of water, a bowl of virgin olive oil, a bowl of active dry yeast, and a bowl of kosher salt on a marble surface with a striped towel nearby.

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

Active dry yeast – Gives the dough reliable lift and structure without overpowering flavor.
Warm water, 105°F to 110°F – Activates the yeast properly and supports even fermentation.
All-purpose flour – Provides the perfect balance of chew and tenderness for pizza dough.
Extra-virgin olive oil – Adds flavor while keeping the crumb soft and flexible.
Kosher salt – Strengthens the dough and enhances flavor throughout the crust.

Substitutions or Variations

Want savory herb crust? Add a teaspoon of dried oregano or basil to the flour before mixing.
Prefer a chewier crust? Replace 1 cup of the all-purpose flour with bread flour.
Need a thinner crust? Divide the dough into two smaller portions and stretch it thinner before baking. The dough will still hold its shape and crisp properly.
Making garlic pizza or breadsticks? Mix 1 teaspoon garlic powder into the flour. Avoid fresh garlic, because it can interfere with fermentation.

How to Make Easy Pizza Dough

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

Adding warm water to the bowl of a stand mixer, sprinkle the yeast over it, whisk to combine, and let it rest for about 10 minutes until bubbles form is first step in preparing Pizza Dough

Adding virgin olive oil ito a mixing bowl with flour and liquid ingredients sits under a stand mixer, ready to be mixed. A striped kitchen towel is nearby on a marble countertop. This is one step in preparing Pizza Dough.

Place the warm water in the bottom of the bowl of a stand mixer. Sprinkle the yeast over the water and whisk to combine.
Let it rest until bubbles form on the surface, about 10 minutes.
Add the flour, olive oil, and salt.

Ball of Pizza dough in a metal mixing bowl with a stand mixer attachment, striped dish towel and glass bowl nearby on a white surface.

A ball of Pizza Dough sits in a clear glass bowl covered with plastic wrap on a white marble surface next to a striped kitchen towel.

Using the dough hook, mix on medium-low speed until the dough comes together, about 2 minutes. Increase the speed to medium-high and knead until the dough becomes smooth, shiny, and elastic, about 10 minutes.
Cover the bowl with plastic wrap and place it in a warm spot until the dough doubles in size, about 1 hour.

A hand presses on a ball of pizza dough on a floured surface, with a jar of oil, a bowl of flour, and shredded cheese nearby.

A hand presses a ball of pizza dough on a floured wooden surface beside a bowl of flour, a small glass of oil, and a pizza cutter.

Punch down the dough, cover tightly with plastic wrap, and let it rise again in a warm place until doubled in size, another hour.
After the second rise, punch down the dough once more.
Roll out on a floured surface and bake. For later use, cover tightly with plastic wrap and refrigerate for at least 8 hours or up to 3 days before using.

Uncooked pizza dough on a floured surface, surrounded by bowls of olive oil, pizza sauce, shredded cheese, and pepperoni slices.

Use warm water between 105° F and 110° F -This temperature activates the yeast properly without killing it.
Knead until smooth and elastic – Proper kneading develops the gluten so the dough stretches easily and bakes with structure.
Weigh the flour – Using a kitchen scale for precise measurement keeps the dough hydration consistent and prevents a dry or dense crust.
Stretch the dough by hand instead of rolling – Hand stretching preserves air pockets that create a lighter, chewier crust.

FAQs

Why is my pizza dough tearing when I stretch it?

The gluten may not be fully developed or the dough may be too cold. Allow it to rest at room temperature before stretching.

Can I make this pizza dough without a stand mixer?

You can mix it with a sturdy spoon, then knead by hand for about 12 minutes until smooth and elastic.

Can I use this dough for calzones or stromboli?

The structure and elasticity of this dough work well for folded and filled pizzas.

Storage Instructions

Refrigerate – After the second rise, wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 3 days. Let it sit at room temperature for about 30 minutes before stretching and baking.
Freeze – Wrap the dough tightly in plastic wrap, then place it in a zip-top bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before using.

More Perfect Pizza-Inspired Recipes

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Pizza Dough

Author Alicia

Course Dinner, Main Course

Cuisine Italian

Prep Time 1

Total Time 1

Learn how to make the best pizza dough with perfect texture and flavor. Easy, reliable, and ideal for homemade pizza nights.

Ingredients

▢ 1 1/4 ounces active dry yeast 1 package, about 2 1/4 teaspoons
▢ 1 cup warm water *not too hot, if the water is too hot it will kill the yeast* plus 2 tablespoons
▢ 3 1/2 cups all-purpose flour
▢ 3 Tablespoons extra-virgin olive oil
▢ 2 1/2 teaspoons kosher salt

Instructions

Place the warm water in the bottom of the bowl of a stand mixer. Sprinkle the yeast over the water and whisk to combine. Let it rest until bubbles form on the surface, about 10 minutes.
1 cup warm water, 1 1/4 ounces active dry yeast
Add the flour, olive oil, and salt. Using the dough hook, mix on medium-low speed until the dough comes together, about 2 minutes. Increase the speed to medium-high and knead until the dough becomes smooth, shiny, and elastic, about 10 minutes.
3 1/2 cups all-purpose flour, 3 Tablespoons extra-virgin olive oil, 2 1/2 teaspoons kosher salt
Cover the bowl with plastic wrap and place it in a warm spot until the dough doubles in size, about 1 hour.
Punch down the dough, cover tightly with plastic wrap, and let it rise again in a warm place until doubled in size, another hour.
After the second rise, punch down the dough once more. Roll out into floured surface and bake.
If you want to use it later: cover tightly with plastic wrap and refrigerate for at least 8 hours or up to 3 days before using.

To Make Pizza:

Preheat oven to 450° F and place the rack on the lowest setting.
Flour the counter and place dough on counter. Begin to roll out dough with a floured rolling pin.
Turn the pizza dough 25 degrees at a time as you continue to roll it out until it’s the size crust you desire. Gently lift the dough onto the greased baking sheet or pizza stone.
Prick the crust with a fork and add 1 teaspoon olive oil and spread out over the top of the crust.
Add pizza sauce then top with shredded mozzarella cheese and your favorite pizza toppings.
Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.