You only need 6 ingredients to make this easy pizza dough recipe! It yields a chewy, flavorful crust that will take your homemade pizza to a new level.
When I first started making homemade pizza, looking up a pizza dough recipe (let alone writing one!) never crossed my mind. I loved coming up with fresh topping combinations, but back then, making my own dough seemed like too much fuss. Kneading it, letting it rise… It couldn’t be worth the effort, right?
Wrong! Because in reality, making homemade pizza dough doesn’t take that much effort at all.
A few years back, after Jack started experimenting with baking bread, garlic knots, and soft pretzels, he thought he’d give a pizza dough recipe a try. To our surprise, it was incredibly simple. It only required a few basic ingredients, and aside from the rising time, the process was quick.
Since then, we’ve perfected our own easy pizza dough recipe. It yields a crust that’s chewy, flavorful, and nicely puffed around the edges, just how we like it. The next time you’re having an at-home pizza night, skip the store-bought dough, and give it a try! I think you’ll love it too.
Easy Pizza Dough Recipe Ingredients
Our easy pizza dough recipe calls for 6 basic ingredients:
- All-purpose flour and (optional) white whole wheat flour. I really like this combination – it packs a whole grain punch, but it isn’t as dense as an all whole-wheat dough. If you like, you can make this recipe with 100% white whole wheat flour or 100% all-purpose flour. It works both ways, but the crust will be denser and chewier if you make it with all whole wheat.
- Active dry yeast. It helps the dough rise, yielding a nice and puffy crust.
- Water. For moisture. Make sure that it’s warm, but not too hot, to help activate the yeast.
- Maple syrup. Its sugars feed the yeast, helping the dough rise.
- Sea salt. Add a generous pinch for a flavorful crust.
- And extra-virgin olive oil! For richness, moisture, and flavor.
Find the complete recipe with measurements below.
How to Make Pizza Dough
Making this pizza dough recipe is easy! Here’s what you need to do:
First, proof the yeast. Stir together the yeast, warm water, and maple syrup in a small bowl. Let the mixture sit for about 5 minutes, or until the yeast is foamy. Heads up: if the yeast doesn’t foam, it’s likely expired. Discard the mixture and try again with a new package of yeast for the best results.
Next, make the dough. Combine the flours and salt in the bowl of a stand mixer fitted with a dough hook. Pour in the yeast mixture and a tablespoon of olive oil. Mix until the dough forms a ball around the hook, 5 to 6 minutes. If the dough is too wet and sticky to form a ball, mix in a little more flour. If it’s dry, add water, 1/2 tablespoon at a time.
Then, let it rise. Turn the dough out onto a lightly floured surface, and use your hands to form it into a smooth ball. Brush a large bowl with olive oil, and set the dough ball inside. Cover the bowl with plastic wrap, and set the dough aside to rise until it doubles in size, about 1 hour. Tip: it’ll rise best somewhere warm, like a sunny kitchen countertop!
Finally, stretch the dough. When the dough has risen, turn it out onto a lightly floured surface, and stretch it into an approximately 14-inch circle on a pizza pan or baking sheet. Top with pizza sauce and your favorite toppings! If you need ideas, I’ve shared a few of my favorite pizza recipes below.
Best Pizza Dough Recipe Tips
- Get ahead. Don’t feel like waiting for dough to rise on a weeknight? I get it! Luckily, you can make this pizza dough recipe ahead. Make the dough and allow it to rise. Then, store it in an airtight container in the fridge for up to 2 days or in the freezer for up to 2 months. Thaw frozen dough overnight in the fridge. Bring it to room temperature before stretching and assembling your pizza.
- No pizza stone? No problem. Homemade pizza connoisseurs swear by baking your pizza on a pizza stone. We’ve never had one, though, and our homemade pizza has always come out great. I love using this hole-y pizza pan because it gets the bottom of the crust nice and crisp, and a cast-iron skillet does the same. In a pinch, a regular old baking sheet works too!
Favorite Homemade Pizza Recipes
The crust is covered…let’s talk toppings! Check out these recipes for fresh ideas:
- Margherita Pizza
- Cast-Iron Skillet Pizza
- Herb Garden Zucchini Pizza
- Best Vegan Pizza
- Flatbread Pizza
- Summer Blackberry Basil Pizza
- Homemade Pizza
- ¾ cup warm water
- 1½ teaspoons maple syrup
- 1 (¼-ounce) package active dry yeast
- 2 cups all-purpose flour, see note
- 1 teaspoon sea salt
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- In a small bowl, stir together the water, maple syrup, and the yeast. Set aside for 5 minutes, until the yeast is foamy.
- In the bowl of a stand mixer fitted with a dough hook, place the flour and salt. Mix on medium speed until combined. Add the yeast mixture and 1 tablespoon of the olive oil. Mix on medium speed until the dough forms into a ball around the hook, 5 to 6 minutes. If the dough is too dry to form a ball, add water ½ tablespoon at a time until the mixture comes together. If the dough is too sticky, add a little more flour.
- Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.
- Brush a large bowl with the remaining 1 teaspoon of olive oil and place the dough inside. Cover with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
- Turn the dough out onto a floured surface. Stretch to fit a 14-inch pizza pan or similar.
- Top and bake according to the pizza recipe you are using, typically 10 to 13 minutes in a 500°F oven, or until the crust is browned.
Hi I was wondering if there is a almond flour pizza base as I cant have any of those flour gluten on not gluten free do you know of any would be great
Hi Karen, I don’t have a recipe for that, but thank you for the request.
have you tried making this with GF flour ?
Hi Nancy, no, but I would search for a specific recipe for Gluten Free Pizza Dough (King Arthur Flour has one that looks pretty good). I haven’t had success swapping GF flour 1:1 in yeasted doughs.
Hope that helps!
This pizza dough recipe is the best! My new go to dough recipe, thanks so much!!
I’m so glad you’ve loved it so much!
Hello, what are the measuring cups and spoons do you use? the cup in the recipe is equals to 250ml ? i have tried your measuring methoed with my measuring cup, but it was more than 120 gr. Can you help me please with converting the recipe into grams or ml.?
i made your burger bun recipe and it was fluffy and delicious and have no doubt these recipe will be the same.
Perfection! Love this dough!
Thanks for this! How many pizzas does this make?
HI Vanesa, it makes 1 large one (serves 2-3) or 2 smaller ones.
Hey, i was wondering if i could use two cups os whole wheat instead of using whole wheat and plain as I’ve run out of all purpose. Thanks!!
Hi Ayan, the pasta will be more dry and hard to work with, and you’ll need quite a bit more liquid. Might be worth waiting until you get some more AP flour.
Can I substitute the cup of whole wheat flour with AP flour. Seems easier than buying two kinds of flour.
Hi Simone, yes, you absolutely can.
I have tried many other recipes to make our own dough for weekly pizza and a movie but it’s never been great… until this recipe! I made it exactly as instructed, par-baked it on a sheet pan for 3 minutes and used Rao’s marina with shredded mozzarella and THIS IS IT! Finally. My 3 kiddos loved it as though we ordered it from the local pizza shop and my son kept telling me how great it was. So excited to finally have found our go to pizza dough recipe!
I’m so glad it was a hit!
This looks great! I was wondering if you par-bake your crust before adding sauce and toppings. Some crust recipes I have tried turned out a bit soggy without a short bake before adding the toppings. Thanks!
Hi Roechelle, I usually don’t unless I’m using really fresh toppings that I don’t want cooked the full time. I’ve had great crispy results with this pizza pan – the holes get the bottom of the crust nice and firm: https://amzn.to/2VWvLxR
Hello!! I hope you’re keeping safe and well!!
I was wondering if this dough could be stored in the freezer for a later use by any chance! I’m a party of 1 for the weekend and would like to make this but put half the dough in the freezer!
Hi Leah, you can freeze it! To use it again, I’d thaw it in the fridge overnight, and then let it sit out at room temp until it warms up to be pliable again.
Do you have any substitutes for yeast? I can’t find any anywhere at the moment.
Not for this specific recipe… I have been able to find yeast sporadically on amazon and at Thrive market.
You can also create a sourdough starter (we did), it takes about 5 days to get going, but I haven’t tried making pizza dough with it yet. If you go that route, I’d google for a specific recipe that uses sourdough starter.
Or you could make a different type of crust like this chickpea flatbread (with chickpea flour): https://www.loveandlemons.com/falafel-flatbread/
Or use tortillas as mini pizza crusts: https://www.loveandlemons.com/homemade-tortillas-recipe/
I read somewhere that you can make your own yeast, I would look it up online.
I’ve made this recipe about 3 times now, and it’s becoming a staple in our routine! Pizza night every week, thanks to this recipe. It’s very easy, and the result is delicious, just how we like it. Thanks!
Hi Pauline, I’m so happy to hear the dough has been such a hit!
Thanks for these great recipes, on th blog. I do own your 2 books. Congratulation!
I do have a question about freezing this pizza dough: do you freeze the dough already stretch in the pan? If not, how long does it take to de-freeze?
Hi Linda, I freeze it in a ball, and then let it thaw completely in the fridge overnight. After that, I set it on the countertop at room temp for at least 30 minutes so that it warms up and becomes pliable again. If it’s too tough and difficult to stretch, it needs to warm up more. I hope that helps!
Do you freeze it before you let it rise? Or let it rise, kneed again then freeze in a ball? (I really like the idea of freezing it and having it ready!)
Hi Molly, I freeze it after it rises – basically make the whole recipe, knead it into a ball and then wrap it up and freeze it. Thaw fully in the fridge and then let it sit at room temp before starting to roll it out (it’ll be hard to work with if it’s too cold). I hope that helps!
I made this last night and it is so simple and delicious! I used the mixing attachment on my food processor, which worked perfectly.
Hi Jenny, I’m so glad you loved it!
I don’t have a stand mixer. If I am kneading the dough by hand and it gets sticky, is it better to coat your hand in flour or olive oil?
Hi Tricia, I usually coat my hands in flour. Hope that helps!
how many teaspoons or tablespoons of yeast do I need? I don’t have the packets, just a large package of active dry yeast. Thanks.
Hi Juliana, 2 1/4 teaspoons