My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza. My family now likes homemade pizza better than take-out!
We are definitely pizza obsessed at our house!! Once you’ve perfected this dough, use it to make my White Pizza or BBQ Chicken Pizza.
We are a pizza loving family. And for years, I searched and searched and searched for the perfect pizza dough recipe. I tried dozens, or more. And while some were good, none of them were *that* recipe that would make me stop trying all of the others.
And then, back in 2011, I tried the pizza dough recipe from Artisan Pizza and Flatbread in Five Minutes a Day. And I was pretty sure I had finally stumbled onto *that* recipe. If you haven’t tried that recipe, you really should, because it really does rank up there with the best of the best.
The problem with that dough, though, is that it is best when it has had some time to “age” in the refrigerator. And, well, while I am a stickler for a menu plan, I rarely stick to the order on my menu plan, often making what sounds the best on any given day instead of the actual meal planned for that day. And if I had endless refrigerator space, I’d keep some of that dough on hand always, but that’s not the case either.
So even though I adored that recipe, I knew I needed a recipe that could be made the same day. It would just work better for my family.
That’s when I tried a recipe from Budget Gourmet Mom (unfortunately, her blog is no longer online). It was the best pizza dough that I had come across. I made it many times, and claimed that it was my new favorite. But over the past couple of years, I have, at least in my opinion, perfected the method of making the best pizza you will have at home.
I don’t say this lightly. I’m not kidding you when I say I’ve made this recipe dozens and dozens of times.
The Secret to the Best Homemade Pizza Dough
The secret is in how much flour you add to the dough. This is where I get a little unconventional, because the ingredients are all pretty normal. But my #1 thing that I have said for years with bread making is that I think many times people fail and end up with dry, dense bread because they are adding too much flour. And when I thought about the pizza dough recipe from Artisan Bread in Five Minutes a Day, I thought about how wet that dough was, and how I never questioned it because I always did the ingredients by weight and just trusted.
So where this recipe differs from most is the amount of flour and the consistency of the dough.
My #1 rule – less is more.
I have included step by step photos below to walk you through it, but the most important step is to not keep adding flour until the dough is not sticky anymore. Sticky means you are doing it right in this recipe. (See – told you this was different. This goes against pretty much every other pizza dough recipe out there.) Don’t be afraid about the dough sticking everywhere when you roll it out. It’s not quite as sticky after it rises, and you’ll use some additional flour to shape it and roll it.
This recipe might not come easy the first or second time you try it. It’s one of those recipes that might take a little bit of practice. But believe me – for the perfect homemade pizza, it’s totally worth it.
Ingredients
Water: You want your water just warmer than room temperature. I don’t get too particular on this, but it does need to be warm. But not hot, because that can kill your yeast.
Sugar: No, the dough is not sweet with the sugar. I have not tested this recipe using less sugar, but feel free to do some testing of your own if you want to cut back on the sugar.
Yeast: I usually use active dry yeast, but have used instant yeast with success, too.
Oil: A lot of people over on YouTube have strong opinions about my use of vegetable oil, but I like that it has a neutral flavor. By all means, you can substitute for another oil. Olive oil will give it great flavor if you want that.
Flour: I only use all-purpose flour. Mostly because I always have it on hand. Many people have used 00 flour with great success, but I don’t keep it on hand.
Salt: My favorite salt to use is a coarse kosher salt, but sea salt is great, too.
Tips for Making Homemade Pizza Dough
I know I’m already totally long winded here, but here are a few additional tips:
- This makes 3 1-lb balls of dough. It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza a little more on the thin side. So I have halved this recipe and made 3 pizzas, or I will make 4 pizzas from this recipe. It is easy to cut in half, so feel free to do so. Also, not everyone’s mixer has the capacity to make this much dough. Use common sense.
- I usually make my dough a couple of hours before I need it and just refrigerate the dough until needed. It’s a little easier to roll out when it’s not super cold, but straight from the fridge still works. I recommend making it within 24 hours, though, as the dough will continue to rise, even in the refrigerator.
- When it comes to baking your pizza, I always recommend using a pizza stone. They are pretty inexpensive and make a huge difference. I bought mine at Bed Bath and Beyond for $20 years ago and have probably used it over 100 times and it is still going strong. I always preheat the oven for at least 30 minutes. I also use parchment paper when baking my pizza because 1) my husband doesn’t care for the cornmeal on the bottom of the pizza, 2) I’m terrible at transferring the pizza from the pizza peel to the stone. Parchment paper works well for me.
- To bake the pizza, if you aren’t following a specific recipe, I’ll crank my oven up as high as it goes and bake each pizza for about 10 minutes.
How to make Homemade Pizza Dough
Whew!! That was a lot. 🙂 Here is the step by step – I hope you love this recipe as much as we do!
- Start by combining warm water with your yeast and some sugar. It should start to froth up after a few minutes. If it doesn’t, toss it and start again. You water may be too warm or your yeast may be bad. Once it’s frothy, add in the vegetable oil.
- Combine the salt and the flour, and start adding the flour to the mixer, 1/2 cup at a time.
- Once you have added the flour, the dough will still look pretty wet and sticky. It will not pull away from the sides of the mixer by itself, but you should be able to scrape it down with a spatula. You may need to add a little bit more flour, depending on your environment, but don’t go crazy.
- Most pizza dough recipes will say it should be tacky but not sticky – not this one. It should stick to your fingers still.
- Grease a large bowl. I usually just pour some vegetable oil or olive oil in the bottom of the bowl, then scrape the dough out into the bowl. You will need a spatula to scrape the dough from the mixer bowl. Then using greased hands, turn the dough over to coat the outside of the dough in the oil.
- Cover the dough with a towel or greased plastic wrap and allow it to rise until it is double in size. This usually takes about an hour, depending on how warm the house is. I will often put the bowl in the oven with just the oven light on, which tends to give it a good temperature for rising.
- Sprinkle some flour on a work surface. Lightly punch the dough down, then turn it out onto the floured surface.
- Use floured hands to start pulling the dough up and around, gathering the ends together and forming a smooth ball on one side.
- Turn the ball over, so the top now is smooth.
- Divide the ball into 3 equal portions. You can weigh them to keep them even, or I almost always just eyeball it.
Voila! Your pizza dough is ready for baking. If the dough is still a bit sticky when you go to roll it out, just sprinkle on a little more flour. I like to actually use my hands to stretch the dough instead of rolling it, which helps with any sticking as well. But you’ll be surprise at how not sticky the dough is at this point.
Use the dough to bake up your pizza with your favorite toppings!
How to Bake Your Pizza
This dough can be used as a pretty generic pizza dough – so you can use it with any pizza recipe you want. (I’ve included some of my favorites below!!) If using another recipe, you can just follow the instructions from that recipe.
But if you want to just bake a basic pizza, topped with your toppings, this is how you would do it.
- Preheat the oven as hot as your oven will go. This will normally be between 450ºF and 500ºF. If your oven is not clean, it may smoke if you get it all the way up to 500ºF, so you may need to turn it down to 450ºF. If you are using a pizza stone, I like to heat the oven for at least 30 minutes. If you aren’t, then just heating it up to your desired temperature will work.
- While the oven is preheating, take one of your pizza dough balls and stretch it or roll it out. I go as big as my pizza stone, so about 14-16″ in diameter. Like I mentioned above, I like to use parchment paper, because it makes transferring the dough to the oven so much easier.
- Spread the dough with your desired toppings.
- Transfer the pizza to the preheated oven and bake until the crust is brown and the cheese is melted. This is usually about 10 minutes for me, but keep an eye on it, because the thickness of your dough, the temperature of your oven, and the amount of toppings on your pizza can all change this.
- Remove from the oven and slice into pieces.
**Note: some people like to bake the crust without toppings for a few minutes first, then remove and top before returning the pizza to the oven. If you like an extra crispy crust, this is what you’ll want to do.
Frequently Asked Questions
No! Many people have made this with just a bowl and spoon. It will take a little bit of muscle, but is totally doable. I wouldn’t suggest using a hand mixer – if you don’t have a stand mixer, just mix it by hand.
Yes! I like vegetable oil because the flavor is very neutral, but feel free to sub in olive oil for the vegetable oil.
Yes! This dough freezes very well. I like to freeze it in individual balls and then take them out one at a time to use. I just let it defrost in the refrigerator.
The one reason I don’t like to use weight measurements for this recipe is that external circumstances can always change how much flour you’ll need. I’ve made this recipe many, many times, and the amount of flour I use is never the same. Sometimes I’ll use the full 6 cups of flour, and sometimes it’s as much as a half a cup less. I think going by texture gives you the best results.
That being said, I had a wonderful reader named Steve who emailed me after he figured out the weight equivalents. So I will list his weights here:
590 g water @ 85 degrees
50 g sugar
9 g yeast (3 teaspoons) (not really necessary to convert this is it is a small number)
54 g of vegetable oil
12 g of salt
720 g of flour
I don’t! I just mix it until it is well mixed. I haven’t noticed a difference if I knead it for longer or just mix it up.
On this one, I say ALWAYS use common sense, and keep an eye on your pizza. The parchment paper that I use doesn’t have a temperature warning on it, but it does get brown while baking. If I was baking this longer than 10-15 minutes, I would opt to not use the parchment paper at such a high temperature.
Pizza Dough Video:
You’ve got the dough – here are some of my favorite pizza recipes
Breakfast Pizza
Chicken Bacon Ranch Pizza
Teriyaki Chicken Pizza
Buffalo Chicken Pizza
BBQ Chicken Pizza
Antipasto Pizza
White Pizza
Tools Used to Make this Homemade Pizza Dough
I use a bench scraper to cut the dough and to clean the flour off the counter. I love it!
I highly recommend a pizza stone for baking your pizza. It really makes a big difference in the final pizza!
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Homemade Pizza Dough Recipe
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 1 hour 30 mins
- Yield: 3 1-lb balls of dough, 24 slices 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Italian
Description
My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza. My family now likes homemade pizza better than take-out!
Ingredients
- 2 1/2 cups warm water
- 1/4 cup sugar
- 3 teaspoons instant yeast
- 1/4 cup vegetable oil
- 6 cups all-purpose flour
- 2 teaspoons salt
Instructions
- In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil.
- In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.
- Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour.
- Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough.
- Roll out the dough to use in your favorite pizza recipe, or refrigerate until needed. (I have refrigerated it for several hours, up to overnight, but the dough will continue to rise, even in the refrigerator, so I try to use it before 24 hours.
- To bake, preheat a pizza stone in the oven as hot as you can go for at least 30 minutes. (I usually go between 475ºF and 500ºF.)
- Prepare your pizza with your desired toppings and bake until the crust is golden, 8-10 minutes.
Recipe Notes:
*This makes 3 1-lb balls of dough. It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza a little more on the thin side. So I have halved this recipe and made 3 pizzas, or I will make 4 pizzas from this recipe. It is easy to halve, so feel free to do so. Also, not everyone’s mixer has the capacity to make this much dough. Use common sense. 🙂
*I usually make my dough a couple of hours before I need it and just refrigerate the dough until needed. It’s a little easier to roll out when it’s not super cold, but straight from the fridge still works. I recommend making it within 24 hours, though, as the dough will continue to rise, even in the refrigerator.
*When it comes to baking your pizza, I always recommend using a pizza stone. They are pretty inexpensive and make a huge difference. I bought mine at Bed Bath and Beyond for $20 years ago and have probably used it over 100 times and it is still going strong. I always preheat the oven for at least 30 minutes with the stone inside on a high temp. I also use parchment paper when baking my pizza because 1) my husband doesn’t care for the cornmeal on the bottom of the pizza, 2) I’m terrible and transferring the pizza from the pizza peel to the stone. Parchment paper works well for me.
dough recipe adapted from Budget Gourmet Mom
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional counts do not include toppings.
Nutrition
- Serving Size: 1 slice
- Calories: 138
- Sugar: 3 g
- Sodium: 194 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: pizza dough recipe, pizza crust recipe
Sandy1333 says
Hey would you recommend freezing the dough? I didn’t read the part where it made a lot of pizza dough. Lol
Deborah says
Yes! The dough freezes very well.
Samantha W Paradinha says
This truly is the best pizza dough recipe! How many slices per pizza for that per serving nutrition information? 6? 8?
★★★★★
Deborah says
It is for 8 slices. I’m so glad you love it!
Beth says
Only pizza dough recipe we use, but we use olive oil instead of veg oil. Also use 3 cups bread flour and 3 cups AP flour. Perfect every time.
★★★★★
Rebecca says
What did I do wrong!?!? After rising and I put a ton of flour out all I had was a wet gloppy mess 😭. Help!
Deborah says
You might want to try adding more flour next time. I’ll usually add a bit when shaping the dough, but after rising it shouldn’t be overly sticky.
Lolly Jean says
Going to try this recipe tomorrow! Looks wonderful. Quick possibly stupid question: if I’m using instant fry yeast do I still need to let it sit and become frothy?
Deborah says
You don’t – I usually like to just to make sure my yeast is good, but you can definitely skip it.
Linda Lilly says
If I made the dough in the very early morning and refrigerated the dough till early evening, would it still be okay to make pizza?
Deborah says
Yes! That is what I usually do.
Linda Lilly says
★★★★★
Linda Lilly says
Do you let the dough rise for that hour at room temp and then put it in the fridge for later…OR…do you let it do the whole rise in the fridge if you are making it in the morning to bake up for supper?
Deborah says
I will let it rise at room temperature and then refrigerate it. It will keep rising in the fridge, but I do give it a nice head start at room temperature.
Beth says
My kiddo made this all by herself (almost 11) and she was so proud! Best part was she loved how it tasted. Now we froze the extra dough in the freezer 🙂 She’s the only one that can eat gluten so it worked great!
★★★★★
Brian says
Just made pizza using this recipe, great tasting!…I made three 14 inch pizzas…I’ll be using this recipe again to make thin crust…I’ve followed many “big names” on YouTube and their recipes and procedures, though this recipe is not likened unto theirs in some ways, this recipe is better tasting, and yes, I made it as wet as can be…Using “all purpose” flour again for the thin crust then after that, “bread flour…Thank You for sharing!
★★★★★
Maya says
If I didn’t want to bake it for another 3-4 hrs when should I place it in the fridge? After I’ve divided the dough?? After I’ve rolled it out?
Deborah says
I will usually refrigerate it after it has risen, but before dividing the dough.
Liz Malmrose says
I want to make this. It sounds so good. Just one question: Do you put the pizza stone in the oven when you turn it on and let it get hot while the oven is heating up or put it in when you put the assembled pizza on it?
Deborah says
You’ll want to put the stone in the oven and then turn the oven on. The stone will need to heat in the oven and be nice and hot when you add your pizza.
Isabella Ames says
Really – the best pizza dough recipe that I have tried! I’ll be making this often.
★★★★★
Michael says
Your pizza dough is definitely a must as the comments sold me.
Could you please tell me if your dough receipe is good for Grandma or Sicilian pizza.
Thank you
Michael
Canadian Pizza Lover
Deborah says
Hi Michael – I actually had to look up grandma pizza because I had never heard of it (I don’t know how I’ve never heard of it!!) I haven’t tried this dough in that way, but I am assuming it would work. If you do try, please let me know how it turns out. I may have to test it out next pizza night!
Michael says
I will definitely let you know
thank you
michael
Nicole Williams says
this is the 3rd time I’ve I used this recipe and every time my family loves it! School is out so I’m making and freezing personal pizzas for the kids.
★★★★★
Ree says
delicious<3
Nancy says
Followed the directions and the dough was beautiful but had trouble with getting the center done and cutting it. Frustrated but will try to get the rest of the dough done better.
Elissa says
Can I use this recipe in my bread machine on the dough setting?
★★★★★
Deborah says
I’m afraid I don’t have a bread machine so I’m not sure.
pam says
forgot to ask how to freeze ?? before rise but how do you wrap or what type of container? freeze on cookie sheet ?? never froze dough before
Deborah says
I like to put it in a freezer safe ziploc bag. But any freezer safe container should work!
pam says
Loved it. made foccacia bread with dough. spread it out on a parchment lined cookie sheet and made finger divots , topped with olive oil , fresh rosemary , chopped garlic and kalamata olives. Was the hit of the buffet. this recipe is a keeper
andy says
I wanted a quick bread recipe so I used your pizza dough recipe . made 1 pizza and used the remainder for a rustic loaf for garlic bread . turned out great. just formed it into a loaf and baked 20-25 min at 350* kids got pizza and big kids got garlic bread
Sherli Prosperi says
Looks delicious! May I ask if you can use active dry yeast and just let it stay in refrigerator longer? Thanks for your help. Sherli
Deborah says
Yes – active dry yeast will work just fine!
Janelle says
Can I use bread flour instead of all purpose flour?
Deborah says
You can! It will give you a chewier dough, so it’s all about preference!
Larry says
Hi Deb,
2 quick questions.
1 – what size pie does the 1 lb ball make in inches
2 – do you have the qty’s in weight (grams, ounces) instead of volume?
Deborah says
Hi Larry,
The size in inches will just depend on how thin you make it. I actually like to divide the dough into 4 pizzas and make each about 12 inches in diameter. And the weights of the ingredients are listed in the post under the frequently asked questions section. I hope you love it!
Todd K says
I’ve used this recipe a number of times now and share with anyone interested in making their own pizza dough. Always fantastic. Thank you!
★★★★★
Deepak.R says
I loved the recipe for pizza. where it was clearly mentioned step by step how to cook pizza. I’m so excited to prepare a home-cooked pizza with my new Ooni Koda 16 Gas Powered Pizza Oven on Christmas eve for family and friends where we are having a get to gather.
Sonya Pruden says
This is the BEST pizza dough ever and SO easy to make. My family of 4 always has leftover that they seem to love even the next day. We been making pizzas with this recipe for years now.
★★★★★
Brian says
Can I make this without a stand mixer ?
Deborah says
You can! Lots of readers have made it successfully by hand. It will just take a little bit more work to stir by hand.
Uwe Lehmann says
This is the recipe that I have been using for the last two years.
It is the best pizza dough recipe that I have ever tasted, I also make thin and crispy pizza.
Thanks for your recipe 😘
Neil Thegratefuldad says
When you say to HALF the recipe for less.
Do I half everything? water, yeast sugar salt? or just the flour
Deborah says
Yes – just cut everything in half 🙂
Bianca says
Guuuuys! This recipe is IT! I have never been able to get the consistency right but this was amazing!
★★★★★
Yaris says
This truly is the best pizza dough recipe on the internet, period. 🤌🤌🤌
★★★★★
Sue says
My grandson whobis fussy loves it . so do i and the rest of the family. I feeze it on portions and its wonderful afyer its thawed. One of the bet doughs i have tried. 👌
★★★★★
Debbie says
I love this recipe! I posted a pic on my social media and got so many people wanting the recipe. I give them this page. They post their pics and always thanks me. So Thank you!
AustinTxGal says
Have you tried this with 00 flour?
Deborah says
I have not personally, but have had some people try it with success!
MICHAEL l RESENDEZ says
how long should i keep a stuffed pizza in for
Deborah says
I’m afraid I haven’t made a stuffed pizza so I couldn’t say for sure. I would suggest baking it a slightly lower temperature (maybe 425ºF) for a longer amount of time. It might take 30-45 minutes to bake through.
Regina Garren says
First time making pizza, and this recipe made me feel like a professional . My kids destroyed it and said it was better then the pizza we order. (;
★★★★★
Carmen says
I have tried many pizza dough recipes but your recipe is absolutely the BEST. Thank for your sharing this recipe.
★★★★★
Patti Williams says
When can I freeze the extra dough? Before rising or after. Thank you!
Deborah says
I like to let it freeze before it rises.
Kay says
Can this be frozen and how long.
Deborah says
Yes, it freezes very well! It should be good in the freezer for at least 3 months, but I’ve used it after being in the freezer up to 6 months.
RJ says
This recipe is absolutely fantastic! Best pizza dough recipe I’ve tried. And best I’ll ever try, because I’m done searching with this one! I love to mix up a whole batch and use some that day, and freeze the rest. It thaws well and bakes up just as beautifully as fresh, in my experience.
★★★★★
charlie page says
Here’s how to make a pizza in a slightlyu differenty way. And since seeing here I;ve been able to make pizza better.
Shreya says
thank you – this really is the best recipe!
★★★★★
Gail David says
This was the recipe I needed! Ive made it 3 times and it never fails.
★★★★★
Candace K. says
Help! I love this recipe! Tried it for the first time at a friends house. My kids went crazy for it. But I was wondering if you could make it using sourdough starter?
Deborah says
I’m afraid I don’t have a lot of experience with sourdough so I can’t help you on that.
RJ says
If you’re just going for taste, you can probably add in some discard without too much trouble! If you’re wanting to replace the yeast and use the starter as your rising agent, you might have to make more adjustments, especially with timing. (I’m an enthusiastic, though amateur, sourdough baker/enthusiast who has experimented with adding discard to many different doughs).
Terrence R says
Basically, weigh your starter (you probably need about 120-180 grams, but you could go as high as 200 grams for 720 grams of flour (6 cups of AP). You would divide the amount of starter (say 90 grams if you used 180 grams of starter) and reduce your water by 90 grams and your flour by 90 grams because the start is about half water and half flour. Then mix as directed and use the same test for stickiness (hydration) she used and let it proof until at about doubled.
Matthew Brown says
Really tasty recipe with a great texture and chew. Best tip ever: Use parchment paper. Thanks for that. I’ve had a pizza stone for ages, but after scorched areas and difficulty transferring the pizza in and out I gave up years ago and ineffectively used a baking sheet instead. The parchment transfers and bakes the pizza beautifully with the stone. Even with the hottest setting on my oven it works since it’s not in there very long. (The paper does crisp up and will scorch if left too long so you have to watch it.) Now everyone looks forward to my pizza.
★★★★★
klayde marie says
I try so many recipe but i think this is the good recipe i want to try this Thank you so much for sharing your recipe!
Al says
Good Pizza……Don’t have a stand up mixer yet but put it all in a bowl, used hands…..worked ok….Thanks….
★★★★★
Leslie Obholz says
Turned out amazing
★★★★★
Terry says
We made this pizza crust last night and it was awesome. I divided into roughly 8 oz balls and it made 7 personal pan pizzas. We ech had one last night and the 7th one we made into a breakfast pizza, it was delicious. I am going to make some more and try freezing it. With 4 teenagers in the house I am hoping to have pizza dough handy for quick pizzas.
Tina Fizzano says
I made this recipe (x2) for 23 ladies. I had a pizza bar with six different flavors. They absolutely loved it! They couldn’t believe I made homemade crust for them. Some said it was the best they have had. Thanks for sharing your recipe! I was wondering if you ever made Stromboli with this dough?
★★★★★
Deborah says
I haven’t tried making stromboli with it, but I think it should work just fine!
Bessie says
I’ve been looking and trying many different recipes for pizza dough and came across yours. I was skeptical at first, but since that first time, I have made this dough many many times for my family. They love it! Thank you!
Andrea Bartee says
I was reading through all the comments,
looking to see if I could make rolls out of this
dough, since it tasted so great for pizza. I didn’t
see anything about rolls, so I guess I’m on my own
for this. I’ll comment on how it turns out.
Shauna Fidler says
Amazing Pizza dough recipe!! Thankyou so much for sharing! My new fav recipe❤️
Frantine Adams says
My favorite recipe. Found you on YouTube. Very well explained!!
★★★★★
Truelove says
Great, easy recipe. Fast enough even for lunch. I used whole wheat and still no issues.
Lori says
This is the best pizza dough I have tried. Absolutely perfect!
★★★★★
Lisa Obrian says
My dad always used crushed saltine crackers on the pan, no greasing it. Pizza doesn’t stick and 100 better than cornmeal
Deborah says
I have never heard of this – I am totally going to try it!
Laura says
This dough was perfect and easy! I have a pizza oven and have been experimenting with doughs- this is now my go to for pizza! Do you happen to have a bread recipe that’s just as easy and yummy? Thank you for sharing!
★★★★★
EK says
This is my FAVORITE pizza dough recipe! I’m very picky about my pizza. I’ve made this a countless number of times and it’s always been perfect!! Thank you for sharing!!!
★★★★★
Nadeen says
Trying this tonight!!! Can’t wait!! Thank you for your post. Do you think it is better to use warm milk over warm water and also I heard using an egg will make it better is this true thanks in advance!
Deborah says
I have never tried either, so I couldn’t say for sure, but please let me know how it turns out!
Kerrie de Manincor says
Made your Homemade Pizza Dough and it was the best pizza I have ever had! Your tip for using baking paper on the pizza stone worked like magic. I have always struggled to get a crispy base on my pizzas, not with your recipe.
Thank you!!
★★★★★
Venus Wilding says
I’ve tried so many dough recipes throughout the years. First Time I’d heard to leave the dough sticky. I’ve also read concerning yeast…to not use a whole lot. So these two concepts were new to me so decided to try “something new”. I can see why you’ve made this recipe over a hundred times (the author of this page). My favorite thing about the dough is it was so smooth and easy to roll out. The dough didn’t fight ya!!! I like a thin pizza over a thick so the dough rolling out easily thin made me smile!!! Perfect for children making their own!!
★★★★★
Linda says
This is the best dough ever! I make it every time and it turns out perfect. Thank you so much!
Steve Fisher says
Recipe is super easy to follow and make. However, I made 2 batches, one by weight and one my measurements. The weights are off somehow….the batch I made by weight was super wet and I ended up having to add almost another full cup of flour to get it close to right. The recipe by measurement was spot on with no adjustments
★★★★★
Mark M. says
Hi, I was wondering if you or anyone else has tried this recipe with reduced yeast, balled the dough and left in the fridge overnight.
I’m concerned it will over-rise in the fridge. Thanks!
Sheri Amaral says
I have tried MANY pizza dough recipes over the years and this is by far the best I have ever tried. My whole family loves it and says it’s the best pizza dough I have ever made. Simple to make and absolutely incredible!
★★★★★
Brittany says
Have you done this recipe with a cast iron skillet instead of a pizza stone?
Deborah says
I haven’t personally tried it, but I’m guessing it would be fabulous!
Aubrey says
Would it work to double this recipe?
★★★★★
Jgo says
Thank you for this delicious dough recipe. I even used leftover dough to make naan bread. I took out some of the dough out the fridge. Heated up a skillet and rub some oil all around. Add the butter garlic afte cooking. A1
★★★★★
Franklin Walker says
Very versatile dough we have used this recipe several times we have made pizza’s,cinnamon sticks, calzones and Stromboli’s with this recipe all were perfect
★★★★★
Charity Rice says
Haven’t baked yet but had a question. If you prepare the pizza on top of the stone since I don’t have a peel, would I still preheat the stone?
★★★★★
Deborah says
The stone won’t work as well if you don’t preheat the stone, but you don’t want to preheat the stone with your pizza on it. If you don’t have a peel, I would suggest using the backside of a baking sheet as the peel to transfer the dough to the hot stone.
John Velasquez says
My family and I loves this recipe. Thank you for sharing.
★★★★★
Doug says
I tried your recipe. It is super easy to make and cooked up perfectly in the bbq on a pizza stone. Definitely will be my ‘go to’ when I am making pizza.
★★★★★
Laura Cooke says
This is by far the best recipe I’ve tried! A true family favourite, even to extended family! I don’t use all of the flour, so adapted it slightly and ad herbs and garlic powder too, which really ads a lovely flavour. Thanks for the recipe!
★★★★★
Harry Brown says
This is the best recipe I have found for pizza dough. It was “wet” but it was nearly perfect.
Next time I will use parchment paper to transfer the rolled out dough to a hot baking stone.
I bake sour dough bread, using natural gas, in a dutch oven, starting at 500F down to 450F, on parchment paper, for 30-40 minutes. As you said, it might turn brown, but it is safe. I would not use parchment paper in a open fire oven.
thank you!
Rob MacIsaac says
Im not rating this so dont ask. Im also not going to rip apart your recipe. Tbh i scrolled past everything to the ingredients. Seeing as you love pizza so much or so you say. Ill give you some advice. Take that ap flour you use and put it back in the cupboard. AP Flour is NOT for pizza. Ap is also not for pasta but thats a different story. Next time you are at the store look for a high gluten 00 flour those are zeros. Any time you make pizza use the proper flour and your dough will be so much nicer
Lesa says
Can you use bread flour?
Deborah says
You can. The texture will be a little different, but it will still work!
Lesa says
Do you know the grams in flour you used for this recipe.
Thanks Lesa
Deborah says
Hi Lesa, the gram measurements are listed for the ingredients up in the post under frequently asked questions. It is 720 g of flour.
Emory Stansal says
I have tried many excellent dough recipes, but this is absolutely hands down the best one!!!
★★★★★
Vasile Gherasim says
Hello,
Any way to transform the recipe to metrics amounts? Thank you.
Deborah says
If you read through the post there are some weight measurements you can use.
Liliana says
This recipe is the best, I can’t thank you enough❤️❤️❤️The dough is PERFECT, I’m doing pizza every week😆😆my son loves as all the family. Thank you so much my dear.
★★★★★
Eric Wood says
HANDS DOWN the absolute BEST pizza dough on the planet. I’ve tried COUNTLESS dough recipes and they’re all just eh… Just dough. This one is AMAZING. So light… Airy… Crisp… Heavenly. My boys and I rave with every slice. THANK YOU, THANK YOU, THANK YOU!!!!!! 💕😋💕
★★★★★
Lucy says
This is question before I make this. I have tried two recipes but none of them made my crust brown as we see it in images of pizza restaurants. Will this recipe really make my pizza crust brown?
Also should I use bread flour? I’ve heard that it gives a crispy texture as opposed to all-purpose flour which gives a chewy texture. Oh and can I bake it on a stovetop? (On stove like you’d steam something, y’know?)
Deborah says
My crust turns brown, using a high heat and a pizza stone. I always use all-purpose flour, but you could definitely make this with bread flour, as well. And I wouldn’t suggest cooking it on the stovetop. I think it would end up soggy and not cooked through and the texture would definitely be different.
Ashley Trujillo says
My whole family loves this recipe ❤️
★★★★★
Joe says
That is a lot of sugar – doesn’t really seem necessary? What differences occur with differing levels of sugar?
Deborah says
You can definitely cut back on the amount if sugar if you want. I like to add it because it helps the dough to rise faster and helps to brown the crust. It is a lot of dough, (enough for 3 or more pizzas), but feel free to cut back on the sugar if you’d like.
Connie says
Easy to make, turned out great!
★★★★★
Lisa Romano says
Best dough recipe so far that I found! I make it every week and always great! Thank you
★★★★★
Nuan Cortez says
How feel Good if eat Pizza? Yes
★★★★★
Cindy H. says
This was so easy and gave such tasty results! The crust is nice and airy. A keeper – Thank you!!
★★★★★
Laura says
I’ve made this a fair few times now, having tried other recipes before. This is my favourite and I won’t use another! It’s so soft and tasty. I ad oregano and garlic powder if I so fancy, which is a nice addition. Thanks for the recipe!
★★★★★
Janojuno says
Easy to follow directions. As a newbie to yeast I left the dough too sticky and was not able to put into balls without kneading in much more flour. My oven only reaches 475 so I par baked the crust and got a crisp result. I will still frequent my pizza place in order to have the crisp and Chewy crust.
★★★
Anita says
I was skeptical while making….but when eating, AMAZING! My new Friday night pizza recipe, thanks!
Beth says
Can’t wait to try this recipe.
Jennifer S. says
This was a delicious pizza crust. Crisp outside and soft and airy inside. This will be my go to pizza crust from now on! Thank you for such a great recipe!!
★★★★★
LCooke says
I’ve tried so many dough recipes and this is by far the best! It’s SO soft and bakes really well. I don’t usually need all the flour, but go on look. Thanks for this wonderful recipe!
★★★★★
Kathy Milam says
I make and sell pizza’s using this dough recipe! Every single time people tell me it’s worth what I charge because the pizza crust is “ABSOLUTELY THE BEST THEY HAVE EVER EATEN!!!” I smile with joy and pride knowing that my customers truly enjoy the pizza. Thank you for “The Best Pizza Dough Ever” recipe!!!
★★★★★
Julie says
Wow the best pizza dough recipe I’ve ever made, defiantly will be saving to use again!!
★★★★★
Troy says
I’ve been using this at all my bbq parties. I use it with my bbq pizza oven. I mk the dough balls a bit smaller, as no one here likes Chicago style thick crust. I also add garlic, Italian Spices & dried Basil in the dough. I CANT MK IT FAST ENOUGH! Lol. Ty for this amazing recipe.
★★★★★
Stephanie says
Can I freeze unused dough for a later time? If yes what is the process to use later?
★★★★
Deborah says
Yes – check out the frequently asked questions in the post above for any other questions as well.
Yes! This dough freezes very well. I like to freeze it in individual balls and then take them out one at a time to use. I just let it defrost in the refrigerator.
Ellen says
This recipe is pretty foolproof…I managed to accidentally miscount the cups of flour and was able to fix it. The pizza turned out perfect. I don’t have a pizza stone or a dough mixer. I hand mixed and used metal pizza pans. 450 for 12 mins. I did crank it up to 500 the last 4 minutes. I’m laughing at myself for the mess I made with this recipe and it still turned out.
★★★★★
Charlie says
Great recipe, thank you for sharing it! Mine didn’t get so dark and crispy but that’s probably because I don’t have a pizza stone and I did it at 450 for 12 minutes (it’s May in Texas, so no 500 degree ovens happening right now lmao). Topped with vegan cheese, bell pepper, spinach, and walnut “meat”. Super tasty and very little effort. ☺ Coming from someone who loathes making dough.
★★★★★
Dulcinea Choque says
I try so many recipes but I try this recipe today and I have to say that this is the easiest fastest and the most yummy pizza ever! Thank you!!!!
Colwol says
I am blown away by this dough. It’s everything you want in a pizza dough. Pillowy interior with a chewy crisp crust. If you are a home cook this is the recipe you’ve been searching for. I’ve tried so many recipes looking for the perfect dough and finally… this is THE keeper ! So good 🤩
Krish says
The best pizza dough recipe ever. tried today and came out better than local pizzeria. thanks a lot for sharing!
★★★★★
Krish says
I used 3 parts wheat and 1 part refined flour and it came out awesome.
Joanne says
I make this recipe all the time now and we get 3 pizza’s just like you. Left overs are the best!
★★★★★
Yamini says
Want to know can i substitute wheat flour for all purpose flour for pizza dough
Deborah says
I haven’t tried using whole wheat, but you should be just fine doing half and half. It may just take a little bit of experimenting.
Jasmine says
Can you use gluten free flour and get a similar result?
Deborah says
I haven’t tried gluten free flour, so I couldn’t say for sure.
Angie Hartman says
My family love this crust immensely!! It is the only crust they have EVER complimented. As a matter of fact, I have received such low reviews in the past for my pizza that I have rarely attempted to make any from scratch. I’m no quitter though! 5 stars!!!
★★★★★
Nickala says
How big is a “big circle? 8 inches, 10 inches?
Have you tried to use this dough for pizza on the grill?
Deborah says
It really just depends on how thick you want your crust. I make mine about 12″. I haven’t personally tried this recipe on the grill, but other commenters have and have had success.
Michael W says
This is the best pizza dough recipe. I used Olive Oil. I baked the pizzas at 550F on my baking stone for about 8 minutes. Wonderful pillowy crust with just the right chew. Everyone loved it. Thx for the keeper recipe 👍🏻👍🏻👍🏻
★★★★★
Trisha says
Fantastic! Completely agree it’s the best! I have been making pizza dough over 30 Years. My go to recipe until now was very similar except for the stickiness of this one. This recipe is my new favorite!!! I modified it by swapping the sugar for honey (a trick I’ve used for years). Otherwise I followed this recipe and made the best pizza I’ve ever done! That is saying a lot because I have made some pretty bad ass pizzas in the past. Love this new recipe ❤️
★★★★★
Tisha Dass says
This recipe is just amazing for a nice home-made pizza dough!!
★★★★★
Gisele says
This is by far the BEST pizza dough I’ve ever made. Thank you for sharing it with us.
★★★★★
Pizza Lover says
Love the taste of this dough. But it does not rise and get airy as I like. Would it help to let it ferment longer? Also do you have a good pizza sauce recipe? Thank you for sharing.
Nichola says
Brilliant pizza. First time for me! I used Steve’s metric conversion His liquid conversion was not right. 90mls too much! Had to add more flour. Still lovely! Also swapped some sugar for maple syrup. Yum
Joanne Rosen says
I have made this recipe numerous times and my family loves it. Just wondering if you have ever made a whole wheat pizza dough? COuld I just substitute the white flour for whole wheat?
Laurel says
I made the dough and was all set to write a comment while it was rising because man… so much dough and my poor stand mixer sounded like it wanted to crumble to pieces. But I thought I would at least wait until the final baked product to say it all… this dough is very good, sooo delicious. My family loved it. I might half it next time for the sake of my poor mixer, lol.
I appreciated the video, too, and the tip about using parchment paper. I have a stone and I almost never use it but I decided to see if parchment paper would make things easier and it totally did.
★★★★★
JO MARIE CUCCHIARA says
Being Italian and LOVE to work with yeast dough, I have tried countless dough recipes looking for the ultimate and I just found it.
Perfect and so much easier than the many others I have tried.
Thank you.
Slk Hamilton says
Im so excited about this recipe! In the past I used a Tasty pizza dough but it was a little bland. This is soooo good. It looks amazing and is really easy. I had to substitute the oil for butter and even though GJ it was sticky turned out great. It made 5 individuals for my big family. Also, props to you for coming up with that parchment idea!! Unfortunately, I didn’t have any so I had to struggle with my fake peel but I will definitely be putting some on my shopping list. 10/10 would recommend
★★★★★
teacup says
Looks great I will give it a try..what about using the dough hook and using bread flour?? Just a thought!
★★★★★
Gary Dancock says
I love this recipe you make it look so easy
Thank You
Nye says
I have tried this recipe about 10 times. I actually made pizza for New year’s Eve!, I was afraid at the beginning because I always had the conception of pizzas being difficult. Although it takes time, the pizza comes delicious all the time. I have tried onions, jam, mushroom, jalapeno peppers, basil.
Catharine says
Best pizza dough, ever! Thank you!
★★★★★
Elmer diez says
I loved this recipe.
★★★★★
Leah says
Yes! I was searching for a homemade crust that would be crispy, yet chewy. THIS!! I will never order out again. My whole family loved it. I made as directed, but I halved it and used each half in large jelly roll pans. Excellent! Thank you!
Sneha says
I dont have a stand mixer. Can this be done by hand?
Deborah says
Yes! Many people have made this by hand.
Michael W says
I did it completely by hand. Was fun to knead it to the consistency I wanted. Came out perfect.
★★★★★
Joni says
I want to make but I only need 1 ball of dough. Do you have a way to convert this?
Deborah says
I don’t have a conversion tool, but the ingredients should be easy to just divide by 3. But the recipe also freezes well, so if you wanted to make the whole recipe and freeze the remaining dough, that is an option!
cindy johnson says
If I don’t freeze the dough I do not use how long could hold in the refrigerator? Love the recipe!!! Do you just thaw and let it rise again or just roll it out and continue to bake your pizza?
Deborah says
You can keep it in the refrigerator several days, but it will continue to rise, so sometimes it gets a little out of control. 🙂 If I freeze it, I let it thaw then roll it out. If I’m taking it from the refrigerator, I’ll roll it out straight from the fridge.
Katie says
A good friend made this pizza for us a couple of weeks ago. My entire family LOVED it. Tonight is the 2nd time we are making it in a week! I love how easy it is and it just bakes up so perfectly. Love it!
Julie says
My son and I loved this recipe! It was so wonderfully soft on the inside and lightly crispy on the outside. My oven is a bit crazy so I lowered the temperature to 450F and baked it for 12 minutes. It came out perfect! Thank you so much!
★★★★★
Melissa Urbina says
By far the absolute easiest and BEST tasting pizza dough recipe ever. This is a weekend favorite! We’ve baked ahead and used for chicken, spinach, mushroom, and Alfredo pizza, as well as margherita pizza, and even simple pepperoni! Can’t go wrong with whatever toppings you choose. You can stretch more fir thin and crispy, or less for a thicker base.
★★★★★
A Ibarra says
I have used this recipe several times now, and it is always great. I tried several others before this, so glad I found it. it is my go to recipe now, its convenient, and bakes wonderfully with great taste
★★★★★
Alrette says
I just made this yesterday(21st February 21) for my family. It was fantastic! I used all purpose flour and I baked the pizzas at 180C.Turned out perfect!
I like soft pizza dough. My oven is run on gas and I use a 59 litre one. Baked for 12 minutes and broiled for 5 minutes!
★★★★★
Nad says
I was so lucky… The first time i made a pizza I used this recipe… And it has a been a constant success..my mother and mother in law switched to this recipe after they tasted mine… I use whole grain wheat ..and either brown sugar or grape molasses… Works every time… Thank you so much.
★★★★★
John says
Just made this – for the first time. Everyone loved it! Thank you. A question – how long do you generally mix the dough in the mixer. Thanks again!
Deborah says
I don’t mix it long, maybe a couple of minutes.
Heidi Donoghue says
I have tried a number of pizza dough recipes during quarantine. This one is the best by far. I love that it yields 3 pizzas. The dough is crunchy on the bottom and soft on top. It doesn’t get mushy with extra veggies and topings!!
I out the extra pizza dough in the freezer and it came out great!!
★★★★★
Christi says
I’m not sure if I have commented on this recipe yet, but if so, sorry, not sorry. This makes the most AMAZING pizza crust I have ever had. I just had to come and give it 5 stars. (potentially a second time) I’ve made it a few times and it is so easy to make and comes out consistently delicious. Thank you for this recipe. My mom has even asked for it! 🙂
★★★★★
John says
Hi! Question about the yeast. So, you use instant yeast and dissolve in water? I read that instant use can be applied directly to the dry ingredients.
John says
I meant instant yeast, not use. Also, did you add honey in the past?
Albert says
all i can say is…. thank you.
Amanda says
Thank you for sharing this recipe! I made it for the first time for my family of 5. I divided the dough into 6 dough balls, so each member could make a personal 5” pizza, and then the extra dough ball was for garlic breadsticks. It turn out awesome! My kids had fun stretchng the dough and all made their own individual pizzas. And they tasted wonderful!
★★★★★
Karen Tackett says
My family loved the pizza, my step son said it was the best pizza he ever had.
Liz Makofsky says
Been using this recipe every Friday night for months and months. I occasionally would try another one including one that you mention in your notes and my entire family pleaded with me to go back to this one. It is outstanding! I use it in our Ooni pizza oven and it cooks just perfect in less than 2 minutes. Thank you!!
★★★★★
Autumn S. says
This is a best pizza crust! Our go to recipe and I share it with everyone.
★★★★★
Diane says
I loved this recipe. The dough feels so silky and beautiful. At first I thought it may be a bit too wet, but it made for a crisp, light and delicious crust. We will definitely make this recipe again. Thank you!
★★★★★
Uwe Lehmann says
Better than NY times recipe!!!!!
This is by far the best recipe that I’ve come across for years!!!!!
★★★★★
Uwe Lehmann says
Better than NY times recipe!!!!!
★★★★★
Debbie W. says
First, I want to thank you so much for this amazing pizza dough recipe, because it literally changed my life when it comes to pizza. I bought myself a standing mixer for Christmas last year and went on an online hunt for the best pizza dough recipe. I found a few recipes, but they were only so so. Then I found your pizza dough recipe on youtube and my search was over! I have used your recipe for a year and it’s been the only pizza we have eaten since. I cut the recipe in have and it makes 2 nice size pizzas. It’s the best pizza dough I have ever had. Perfect every time! Thank you again for changing my pizza forever.
Debbie
Marybeth says
I just made this dough two weekends in a row because we basically live for pizza !!!! I have never made pizza at home but now I can’t imagine ever buying another pizza . Although the first time I made it it was too thick in the middle which made the pizza a little doughy the leftovers were put in fridge and the pizza tasted great the next day !! Then I made it the following weekend and it was fabulous !! I have one quick question …. can the third ball of dough be made into a small loaf of french bread or a baquette ? Three pizzas are to much for 3 to 4 people so ?
Deborah says
I have not tried myself, but I have had other commenters say that they baked it in a loaf pan and it worked well. Leftover dough can be frozen, as well!
Anetta Los says
This pizza recipe is literally amazing, it turns out great every time and always is a great base for garlic knots, pizza muffins etc. My got-to recipe every time!
★★★★★
Missy says
I’ve made this the standard way and LOVED it so one day I had some sourdough starter discard that I was wondering what to do with, found this recipe again and decided to give it a try! I wanted to make a LOT of dough at once (we like to make a full pizza each!). I converted the water/flour to match the hydration of my starter, left out the yeast, and let it rise for 12 hours on my counter.
SO freaking good!
Thank you for this incredible pizza dough recipe!!
★★★★★
Erri says
This is my FAVORITE pizza dough recipe!! It’s easy and takes little time to prep, and it’s DELICIOUS. I have tried many many pizza dough recipes in the past but this definitely is the best. We usually make two pizzas and cheesy breadsticks with this amount of dough. I usually add sliced tomatoes, sliced mozzarella balls, and basil on mine. For my son, I use Trader Joe’s pizza sauce with shredded cheese and pepperoni. The only thing I recommend is to bake one pizza, and only that one pizza in the oven at a time. The only time this pizza recipe failed on me was when we were roasting chicken on the lower rack in the same oven- it took forever to bake the pizza and it just didn’t taste right. Thank you for this amazing recipe!
★★★★★
Will says
The best pizza crust recipe I’ve ever seen. Works perfectly every time, and adaptable for different types of crust (I’ve added a bit of molasses and extra salt before for a knockoff Mellow Mushroom crust. You can also pour in a bit of beer in place of your water.) Still perfect just the way the recipe calls for it
★★★★★
Connie says
I’ve made this pizza dough 3x so far and it’s always a hit with the family. I love this recipe very much-very easy to make !
★★★★★
Lina Widad says
I decided to try out this recipe as a couple’s activity with my husband and I have to say, we were so surprised by how easy it was to make and good the pizzas turned out! Anyone who has been looking for the best pizza base to start from scratch, I assure you that *this* is the ONE. Thanks so much Deb for the step by step easy to follow recipe. The video helped alot too! I made sure every step looked exactly like the video 😀
★★★★★
lisa says
made this tonight, it was amazing, I used the metric recipe the reader Steve put up. perfect. thank you, wont ever use another dough now .
Sylvia says
This is the best pizza dough I’ve ever tried, freezes well as unbaked dough, or with a partial bake.
★★★★★
Darla Poloyac says
This is literally the best and easiest pizza dough recipe I have made. Thank you for sharing!
Michelle says
I’ve made this a dozen times ! It’s so easy and perfect
★★★★★
Alejandra Juarez says
Like many families, we have tried so many new recipes since being in quarantine. We thought we had found a good pizza recipe before, but after trying this one today, this moves to the top of the list. I didn’t tell the husband that I was trying something new. He noticed the difference right away. Everyone loved it! Thank you for sharing! ❤️
★★★★★
Sarah says
I love this receipe so much
Thank you ❤️🌹
⭐️⭐️⭐️⭐️⭐️
Claudia Pistin says
I love this recipe! I did exactly what you said, and we had the most delicious pizza because of the dough!
I’ve researched a lot of recipes and yours seemed so easy to make. Family favorite, thanks to you!
★★★★★
Elle Shell says
Are there alternatives to using a stand up mixer? They are really expensive and I think you can appreciate that money is tight for almost everyone. I watched the video and your pizza looks so amazing, like the one I pay for. I’m a huge fan of a great pizza crust. Like I said your pizza looked like it had the best crust. Thank you.
Deborah says
You can definitely make this by hand! I would suggest a big bowl and a wooden spoon. But many have used this recipe without a mixer with great success.
Missy says
I don’t own a stand mixer, either and I make this and other doughs all the time.
A sturdy big bowl and a hefty wooden spoon are all the tools I need!
This dough works up beautifully by hand!!
Colleen K says
Best dough ever and I have used it countless times to grill pizza on my Weber charcoal grill. Using a piel and a pizza stone, the crust comes out perfect every time! I have used 100 different toppings and our favorite is fig, prosciutto and carmelized onion. I divide this recipe into 3 balls, using one and freezing the other 2. (It’s just my husband and me!) Thank you. I have spent decades searching for the ideal person zza dough.
★★★★★
Pete says
I have to agree with other reviewers, this pizza dough is simple and great tasting. It’s very hard for me to find that perfect mix between a dough that tastes great and has that chewy goodness while still being able to get a satisfying crunch when using it for a thin crust, and this one hits the spot. Well done.
Kalu Lor says
This is an amazing pizza dough recipe. I have been using this recipe for over a year and it never fails me. Thanks for your amazing recipe.
★★★★★
Lisa says
I have been making pizza dough for years and I like trying different pizza dough recipes but I absolutely Love this recipe!! I won’t be trying any other recipes now! This is Great! I made calzones out of it as well and they were so light and So Delicious Thank you!
Elizabeth says
Best (and easiest) pizza dough recipe I have tried. After dividing into 3 balls, I make a pizza and the other two fit perfectly in an oiled Pyrex 7 Cup round glass storage dish, with enough room to rise without overflowing. I’m still perfecting my pizza sauce, but it’s essential to have a great crust. I forgot to save this recipe and panicked when I couldn’t find it again…so glad I finally found it!
★★★★★
Nancy says
this recipe is easy and great results. I will always use this! Thanks so much for sharing. My family loves this crust!
Rob Edwards says
I was skeptical about the west dough! But this is the best pizza ffg ough I made in my 65 years
Thank for sharing it was delicious!!!
Faiqa Irfan says
Just made pizza using this recipe and turned out amazing! Thank youuuu 😘😘😘
★★★★★
Andrea says
From someone who never leaves reviews, I want to leave this to say that this dough was by far the next we’ve made.
★★★★★
Katherine says
I Loved this recipe! Added bran, garlic powder and oregano seasoning to the dough. The dough was very easy to work with, divided the dough into 3 parts. Greesed 3 pizza pans and pressed the dough into the pans with my hands.
Let it rise maybe 30’ish minutes before putting the sauce and toppings on.
Beautiful beautiful! Delicious!
★★★★★
Kp says
I tried this recipe and it came out well. Thank u so much. And one more thing shall we prep this recipe with wheat flour too????
Deborah says
You could definitely add in some whole wheat flour! I’m not sure how it would turn out all whole wheat, but I think it would be just fine doing half white and half wheat.
Serge Fournier says
Prima. love the step by step and the advices you gave. Had fun doing it .
★★★★★
Laurene says
Thank you for this recipe and instructions. Made it tonight and it is the best homemade crust ever! My husband and I have tried many recipes over the years and this is now our go to. From a 2nd gen Sicilian American from NYC! Stay safe.
★★★★★
Wendy says
Curious, can you freeze this?
★★★★★
Deborah says
Yes – it freezes very well!
Victoria F says
This is really the best pizza dough I’ve ever made. I so appreciate you sharing the recipe and tips. My family was amazed. I am actually making it for the 2nd time, writing you this review while it rises in my oven (I’m in Minnesota). I am going to have it in the fridge overnight so I can make breakfast pizza for the kids in the morning. There’s no surprise better than a yummy one!
★★★★★
Mokshi Doshi says
Absolutely the best Recipe for pizza dough ever! I just used active dry yeast as I didn’t have instant one but I let it proof for about 15-20 min more. This is going in my fav recipes book!!
★★★★★
Deb says
The best pizza dough recipe I have EVER!! Had Delicious!! 😍🤩
Deb says
Forgot it give 5 stars… should be 10 stars!🧡💋
★★★★★
Amy A says
Do you have to use a mixer or can it be done by hand?
Deborah says
You definitely can make it by hand! I would suggest using a wooden spoon.
Amy Napier says
Best pizza dough recipe! It’s easy to make and use and the taste is amazing. Thanks for sharing!
★★★★★
Mary Lou says
Solid recipe! I have been through several looking for a standard that was somewhat effortless. I have been through many! This one struck me as the way it started with the yeast resting, most of my recipes had the flour and yeast combined up front. I did split this recipe as only needed enough for one large pizza. Used bread flour, olive oil as they are what I had. They worked fine. I did find that I had about 1 cup additional flour/salt mix so have saved it for next pizza and will adjust. Thank you for sharing!!!
GiGi says
This pizza dough recipe is fabulous! Like, perfect. Used our leftover dough to make cinnamon buns the next morning. Amazing. 5 stars for sure!
Tonya Laforett says
We usually get our dough from a local pizza shop but due to Covid they stopped. We love homemade personal pizzas and I came across this recipe and gave it a shot. Let’s just say even the pickiest son loves it! This will be our new go to. It’s so easy to make and absolutely delicious!
★★★★★
Arvah Rana says
For Thanksgiving this year we decided to do a make your own pizza Thanksgiving since it was just us and the kids. I did substitute half the AP flour with 00 flour and whatever we made is gone. I am in a food coma. The crust is just incredible. I wanted to make a dessert pizza too but just didn’t have any room left.
★★★★★
Surfside says
Turned out amazing, best dough ever.
Hipt says
I love this recipe my friends and I made it
Nova says
I made this tonight, and it turns out perfect and delicious! My kids love it so much! Thank you for sharing your recipe! This is mg first time to comment!😍
Charlotte says
I love the pizza dough
★★★★★
Stella says
When I was rolling out the dough on the parchment paper (using hands was much better, thank you!), it was so sticky that I almost cried… but I somehow made it work, and the end product was amazing! I wish I rolled it out thinner though. My first time was a struggle, but will definitely keep on doing this so I can perfect it more. Thank you so much <3
★★★★★
Angela says
Our go to recipe. My husband loves it!
★★★★★
radmilavidenovic says
ilove pizza
★★★★★
DeAnn says
I have made this recipe several times now and it’s turned out great every time! I usually half the recipe because it’s just my husband and me, abd it still works. Thank you for sharing.
★★★★★
France Northcott says
This is hands down the best pizza dough recipe I have ever made. Thank you so much for sharing this. Easy and delicious …oh and filling too.
Victor Martinez says
I have always wanted to make pizza, I also always been afraid to make it because I thought it would not turn. I decided to give it a try for the first time, look different recipes, like 20 to be exact. Until I found this one. My Lord!! Kids and girlfriend were very happy and satisfied!! Thank you! I’ll give you 10 stars!! This recipe is a keeper!!
★★★★★
Victoria M. Alvarez says
I have to admit, I am always skeptical when I see the word “best” in front of any recipe. I went in with an open mind, though. I was not disappointed! This was the most tender and delicious crust I’ve ever made. I would do a couple things differently next time regarding my execution. I used too much dough resulting in the fluffiest pizza I’ve ever made. Lol
It was heavenly.
★★★★★
Jay Ali says
This is a great tasting recipe for pizza dough and it freezes so well! I don’t have the stone to cook the pizza on but pre-cooking the pizza crust for about 6 mins works well! Otherwise my dough isn’t crispy or golden.I cook it for 8-10 with the ingredients and it’s perfect! Love this recipe cause I can make it will all organic ingredients and it’s so much cheaper and healthier for my family!
Ambrin Hanes says
Delicious! I’m 15, and I make this almost every Friday, because everyone loves it so much.
★★★★★
Bronte zadow says
This is a good recipe
Lisa Robinson says
I enjoyed this dough so much more than others I”ve made and it makes a TON of dough. I have enough for two more pizzas at least. Now if you would just give us a good sauce recipe!
★★★★★
Kathleen Calhoun says
My 11 year old granddaughter and I have made this twice now and it will be our go-to pizza dough recipe forever. It is easy to make, and is delicious! The 2nd time, my granddaughter made the pizza all by herself – I was just there as the “helper,” doing measuring and clean up – funny how only grandchildren can get away with that!
★★★★★
LJ says
Best recipe EVER! Such an elegant video and great presentation! YES! I am also having GREAT success freezing 1 or 2 dough balls after 2nd rise while in fridge!
Caroline says
I have made this recipe many times and love it more and more! But the dough never looks like how it does in the video. It is not stretchy at all and is pretty sticky. Am I doing something wrong?
Deborah says
You may need to add a little bit more flour. The amount of flour I add differs each time depending on the humidity. I will also flour the outside of the ball sometimes before I shape it so that it’s easier to handle.
Carmen Hernandez says
Terrific recipe! My family requests homemade pizza all the time now. Thank you!
★★★★★
Tammy Fisher says
Love this pizza dough! I would love to we more recipes
Lauren says
Fabulous! I halved the recipe and made 5 garlic knots and one big pizza. I realized I forgot to add the oil to the liquid ingredients when the dough came out really dry. I added the oil last and kneaded the dough in the bowl until it was fully incorporated and looked like the photos in the recipe. It was no worse for the wear and it baked up and tastes great!
★★★★★
Manj Chandi says
I LOVED this recipe! Thank you for sharing. I added a little Italian and oregano seasoning to my pizza dough mixture also added one teaspoon of regular salt and one of garlic salt. It came out so delicious!!!!
Val Njeru says
FAMILY FAVE!!
I’m from Kenya. I used this recipe and it yielded SIX 50cm” pizzas for my family of 6. Wow! Made me look like a true chef. We had dinner and the next day’s lunch. Thank you so much for this recipe!
★★★★★
A1Mom says
Our go to recipe every other week when our family and friends get together for homemade pizza party night. Everyone who has ever had this dough has asked for the recipe and we are happy to share. It will forever be our families favorite.
We add spices at the end. Oregano, thyme, rosemary. Whatever Italian herbs we are feeling. It turn out as good if you try to double the batch, but doing 2 batches doesn’t take much longer. Make sure the warm water is at the right temp for yeast to work. I have found that a reliable thermometer at 110 degrees f works the best. If it doesn’t rise right It’s most likely the yeast or an error made because this dough can’t be beat.
Thin and thick crust are easy to make. We use corn meal on the bottom (like restaurants do), put it on copper grill sheets, and bake on the grill at 375 until the dough is stiff enough to sit on the grill rack. Continue cooking until desired browning of the crust and toppings.
★★★★★
Sandra says
Hands-down the best pizza crust I have ever made. Thank you for amazing instructions and a fantastic recipe!!! I don’t have a pizza stone so I baked at 425 for 12 minutes. Then I turned off the oven and put on Broil (high) for 3 minutes max. This way the bottom of the pizza would not brown any more and the crust became golden and cooked to perfection. Also, I used fast/quick rise yeast which doesn’t need to sit in warm water and bubble. Just add the yeast on top of the flour in the bowl. I started with 4 cups flour and worked my way up to 5 1/2 cups out of 6. Thank you!
Rhiannon Greenwood says
I use this recipe all the time! It’s the most perfect pizza dough I ever made. And I make a lot of mistakes but it still turns out great.
★★★★★
Annie says
This is the BEST pizza dough recipe! Hands down! It is so easy to make and the finished product is AMAZING. I will definitely be using this again and again… and passing your website along to friends for recipes! Thank you for sharing!
★★★★★
Emily says
This has become our weekly pizza recipe! Made so many fun types! It’s so easy! Thanks so much for sharing your recipe!
★★★★★
Bindu Usher says
Thank you so so much for this amazing recipe, it really and truly is the best pizza dough EVER! I can never go back to any other type. My whole family love it and can’t believe it’s not from a takeaway! Bless you. I will be following you on Instagram for sure!
★★★★★
Shanon says
I found that baking the pizza on a BBQ with lid closed for 3-4 minutes makes an even better crisper throughout pie.
RC Fouse says
I’ve tried a lot of pizza dough recipes that end up like a tasteless loaf of bread. This one by far is the best. Used it for stromboli this time – so good!
★★★★★
Shovaun says
I’ve never made homemade pizza dough before trying this recipe. I’ve made it 3 weeks in a row and although I’m still working toward just the right amount of flour it is already a family favorite! The perfect blend of chewy and fluffy. I also got a pizza stone this week and wow! Thank you for a great recipe that’s beginner friendly!
★★★★★
Emily C says
This recipe is by far my favorite pizza dough recipe EVER!!! I was so nervous about how sticky the dough was compared to other pizza doughs I’ve made BUT I just kept looking back at your images! My girls and I will be using this recipe from now on!!
★★★★★
Julee says
This is the BEST pizza dough and so easy to make! I add fresh rosemary from my garden. I also end up freezing part to use later.
★★★★★
Danielle S says
Thank you so much! I used this for calzones and the stickiness of the dough helped keep them from popping (my enemy). Delicious!
Steve Karnath says
I like the parchment paper suggestion!!! I can’t tell you how many pizza’s i’ve ruined because i did not put enough corn meal on the peel. Thank you!!!
★★★★★
Lakshika kanangara says
This recipe never fails me . Simple & straight forward recipe . Thank you !
★★★★★
Maria in NJ says
Hi do you always use the flat paddle and not the dough hook?
Deborah says
Since I’m not kneading the dough – just mixing it, I don’t usually switch over just because I don’t want more dishes to wash. 🙂
Ash says
A wonderful recipe. The pizzas turn out perfect with any topping of choice. Have made it numerous times. Since I started making pizzas this way kids have stopped asking for Store bought stuff which doesn’t even come close to compare.
Thanks again for the lovely recipe.
★★★★★
Ash says
A wonderful recipe. The pizzas turn out perfect with any topping of choice.
★★★★★
azialeigh says
I absolutely loved this recipe. I also used this same recipe to make a simple white bread and it was so great.
★★★★★
Amanda says
Just curious about the amount of sugar. I have never seen a recipe for dough with this much.
Deborah says
It makes a lot of dough, not just enough for one pizza. 🙂 Feel free to play around with the recipe, though, to find the amount that works for you!
Brenda Pizzino says
I love this recipe!!!!
★★★★★
Laraine says
It’s the perfect pizza dough. Thank you !!
★★★★★
Francine says
Ok, there are so many people that claim to have the best of this or that. After making this dough I have to agree, this is the best pizza dough! I was totally nervous about how sticky it was even after the rise, but it turned out so beautifully, and so delicious! Thank you for the wonderful recipe!
Francine says
Forgot to leave the stars
★★★★★
Niccola says
I loved this recipe so much
★★★★★
dorian says
love the pizza recipe, looks so simple cant wait to try it😁
★★★★★
Maggie W. says
I’ve been cooking for 40 years and have tried countless pizza recipes. Some recipes have failed, some have been mediocre, and quite a few have been very good. But, I had never found one that blew my culinary mind…until now. This is the BEST pizza dough recipe EVER! It is everything I’ve ever wanted and more…crisp on the outside, chewy and soft on the inside, the PERFECT taste and, to my utter surprise, EASY to work with. My family of four said it was even better than our favorite gourmet pizza restaurant and agreed my search for the perfect recipe is over. To note…I followed the recipe exactly and used my hands to form the dough on parchment paper, which I transferred in its entirety to a heated pizza stone. Sheer perfection!
★★★★★
Anita venegas says
Could you cut this recipe in half? I only need two pizza doughs. How would I adjust?
Deborah says
I will usually make 4 pizzas from the full recipe because I like the crust a little thinner. So you could definitely cut it in half and just make 2 pizzas with that.
Jenny says
Truly one of the best recipes for pizza dough! Thanks so much. Made it twice so far and more to come 🙂
★★★★★
Lucy says
As another comment said – BEST PIZZA I HAVE EVER MADE! And I have been making pizzas for a couple of years! I made a third of the recipe and baked on a stone for 10 minutes at 525. It was a complete perfection. Thank you!
★★★★★
Shannon P says
This is amazing! I’m using your recipe from now on. The stretch! My recipe of 20 years was always a huge effort to get the dough this stretchy. Thank you for improving my pizza life!
Angela says
Nope! Sticky, doughy mess. Worst pizza dough recipe EVER!!!!
GISELLE D says
I tried making Pizza dough for the first time and this recipe was excellent. I add a little water to the yeast and sugar mix to activate and then added the rest of the water a little at a time to get the right consistancy……..however I did use all the water that the recipe called for. I had beginners luck for sure. Thank you for sharing.
Terrie Mayer says
I thought you didn’t have to proof instant yeast.
Ameh says
I really hoped this recipe would turn great after seeing all reviews. I followed it to T but still my dough is so so sticky…I must have added 1-2 cups of flour (than in recipe) just to be able to work with it. Still such a mess. I wouldn’t recommend this recipe, atleast for beginners.
Have kept my dough in fridge to try to bake tomorrow since I couldnt even divide the mess in 3 pieces.
★
EJ says
I just started making pizza dough. I tried three other recipes with mixed results. This one is by far the best and easiest. The dough is really nice to work up. I used bread flour and pressed rather than rolled the dough. I pre-baked it a bit before adding toppings.
Next time, I want to get it a little thinner. I halved the recipe which made 2 nice sized pizzas. It baked beautifully and golden. I will definitely make it again
Kathy says
I love this recipe. I’ve made it several times. The perfect dough. I usually make one large pizza and a calzone. Thank you for the recipe!
★★★★★
Julie Bright says
Really is the best!!
★★★★★
Debbie says
Why didn’t I think of this!! I do have my own pizza dough recipe, but I will try your recipe in future. I just wanted to say how you used parchment paper rather than cornmeal was a fantastic idea! I avoided making homemade pizza because it was such a mess using the cornmeal on the stone and did not care for it as well. Again, FANTASTIC idea, thank you!!
★★★★★
Rashmi says
So good finally the best dough recipe perfectly chewy perfectly crispy so good though I let the dough rise for 3-4 hours at room temp. Thankyou soo soo much. ❤️
★★★★★
Esmeralda says
Can I use olive oil instead of vegetable?
Deborah says
Yes!
Mrs. H says
What rack do you bake it on?
Raksha says
Thanks a lot for the recipe was searching for a perfect recipe since long time.came out absolutely perfect n yummy.lotzz of love
Shari says
This recipe is the best I’ve found! We’ve sworn off restaurant pizza, mostly because of inconsistency (wimpy crust, lacking ingredients, etc.), so I’m going to try your recipe. One question, we love cheese in the crust (the one thing we loved about a popular pizza joint in our area) – do we need to do anything special by pulling the crust edge over the extra cheese for some awesome flavor? Do we need to add extra time? Thanks!
★★★★★
Anne Andrews says
I can’t tell you how many times I’ve made dough. It’s always bland, tasteless, and disappointing. One late night, I came upon your blog and decided to give your dough a try. Wow! Super easy, great instructions, and fantastic results. Family LOVED the pizza. I cooked mine 475 oven on two pizza pans. Perfect! Thank you so very much! Looking forward to making more of your recipes.
ps. I’m on the look out of good homemade pizza sauce…..
pss This is my first time commenting on a recipe, that’s how incredible it is! 🙂
Patty Monty says
First attempt in making pizza dough. This recipe is so easy. I divided my dough into two, as I have an extra large pizza pan. It was just the way that I like it. Not thin but not heavy!!
Kiara Mitchell says
Perfect, it tasted so good coming out of the oven, the repairman walked in and said it smelled like homemade bread, definitely will use again.
★★★★★
Misha says
Thank you some much, for this recipe🍕it’s the best.I’ever had.🍕🍕🍕😋
★★★★★
davey houston says
I have no pizza stone can an overturned baking pan be a substitute? I hope to make this tonight
Dominique says
This recipe is absolutely fabulous!!! I finally found my perfect recipe for pizza dough!!!
★★★★★
Heather Graham-Macciocchi says
This is the best recipe i have used so far! I added it to my home screen so i can always find it!
★★★★★
Diana B says
I have had a go to recipe that I have used for many years. I decided to search for a new pizza crust recipe, based on the reviews. Boy, am I glad I did! This made the most amazing pizza crust I have ever had!!! 😋 I did divide the dough into fourths and made 4 pizzas 🍕
Everyone who ate it, just raved about it. Thank you SO much for sharing
★★★★★
Jaime Wrobel says
Does this dough freeze well?
Mary says
I tried the pizza dough recipe tonight because I misplaced my usual one. Followed the directions but cut the recipe in half. I really never worked with such a sticky dough but I figured with the information provided it should turn out ok. What a surprise when the children told me to dump the old one and use this recipe from now on for pizza. I have to admit it was very good for homemade. Thank you and will check out your other recipes.
★★★★★
sharon jolly says
I am 71 years of age and have made allot of pizza doughs in my life. This is by far the best ever. I do not have a stand mixer and use a wisk (hard work) but excellent turn out. I thank you
Paul Davies says
I’ve never made pizza before, this was a first. So easy. I’ll never buy pizza again, so tasty.
Thanks for sharing
Paul
★★★★★
Derlin says
This dough is definitely a keeper. Best homemade dough that I’ve ever made.
Will be hand written into my recipe book.
★★★★★
Rene says
I always hate when I see “best_____ever” because you make it and it just…sucks. But I made this pizza dough exactly how the recipe said (I usually make recipes my own but since I’m still a noob on diy pizza dough I followed recipe exactly as said) and guys….let me tell you…this made the best homemade pizza I’ve EVER had. Hands down. So easy to do. I don’t know why I haven’t made my own pizzas before this.
★★★★★
Melanie says
Best pizza I’ve ever made! Thank you for sharing!
★★★★★
Melissa says
Best pizza crust I’ve had in a long, long time! Easy to make and 150% better than the local pizza place!
★★★★★
Melissa says
Made this tonight and grilled our pizzas. Best pizza crust I’ve had in a long, long time! Easy to make and 150% better than the local pizza place!
★★★★★
Katy Black says
This recipe was awesome. I do not have a stand mixer at this time so I need see the dough by hand. Very sticky but it was worth it.
★★★★★
Anne says
I love this recipe made it at least ten times already, easy to make once you understand the sticky dough , it freezes well , but I would like to know if you have tried this with bread flour
★★★★★
Camilla M Coy says
Hello there. You stated that you weigh your ingredients, which I do as well, but you didn’t include weights in your recipe. I try as many pizza dough recipes as I can find so I would love to try this one. Also, I started using 00 flour and know the amount of water for this flour is going to differ as well. Any ideas?
Lucas van der Merwe says
I tried this recipe yesterday and it worked out great, thanks.
This morning, I took one of the remaining two balls of dough and put it in a smaller bread pan and left it to rise again for about 90 minutes and then baked it at 350 degrees for 30 minutes. This was the best bread I ever made, really soft and fluffy. Just had 3 slices with butter and apricot jam.
Thanks again,
Lucas
Haimanti Ray says
It turned out just the way I wanted. Loved the recipe. Thank you.
★★★★★
Mindy says
Loved this recipe. Thank you
Sid says
BEST pizza dough recipe everrr 😭 it was so easy to make, the dough was slightly extra sticky but as mentioned in the recipe, we added more flour while rolling it out and the pizza turned out so good! One of the best pizzas I’ve ever had!!! The dough is slightly sweet, soft on the centre and crispy on the outside and so airy that you can eat a whole pizza and feel nothing 🤭
★★★★★
Mary Thompson says
This recipe is definitely a keeper. It is so easy to make and the flavor is so so good.
Michelle says
So easy to make! So yummy too! 🙂
★★★★★
Reds says
Very good very easy best pizza I had in a while seems as though pizza shops are only interested in how many not how good
JD says
i have been trying numerous recipes for years, i have a few favorites, after trying this one it is definitely in my top 5! Thanks for sharing!
★★★★★
Michelle says
Made this and we love it! 😀 Making this again tomorrow 😉
★★★★★
Ania says
I’ve tried many different pizza dough recipes but there was always something wrong …too thick, too thin, not nice flavor …but this is serious game changer! I look no more! My family loves it, it’s almost effortless to prepare and it’s just perfect! To the point that next week I’m inviting friends over for pizza! 😍
★★★★★
Benedict.Ann says
Enthusiasm and desire can break through all difficulties
★★★★★
Robin says
My pizza dough collapsed. I put it outside due to weather as the a/c is on in the house. But now the dough seems liquidy.
Tiffany says
This was so easy and delicious! We normally buy pizza dough from the grocery store and I could not find any recently. I found this recipe and WILL NOT buy it ever again!! This dough was so good! We made split it into 3 and made 1 pizza and 1 gaint Calzone. It was absolutely perfect! I even shared the recipe with family members!
★★★★★
Woody Ferrell says
Made one thin crust and one regular crust and they both came out incredible! Great crust with soft and chewy insides. Best pizza dough I’ve ever had, Thank you Deborah!
Manasa Vasisht says
This is the first time I’ve made pizza from scratch and my kids liked it better than Pizza Hut! Thank you thank you thank you!
Casa De Chavez/Howard says
We make homemade pizzas all the time and when family and friends come over it is a go to. Catching up while everyone makes their own pizzas. 1 batch can make up to 8 big size personal pizzas, feeds 8 hungry adults with leftovers. We bake on the grill using a copper baking mat and it comes out perfect! Add some Italian seasonings to the dough to give it just a little bit more deliciousness. I have shared your recipe with so many people I’ve lost count. Every time someone eats pizza at our house I get a “can I get that recipe from you?” text the next day.
★★★★★
Austin says
We made this dough and used it for small personal pizzas. 500° for 8 minutes in the pizza stone and they turned our awesome. The kids all said it was better than delivery. That’s a win.
★★★★★
Carmen says
I made this maybe three hours before use. Popped bowl directly in fridge and took it out when I got home. Made 4 pizzas and they were so yummy. I think I added a bit too much sugar because I was guesstimating that one but the dough was so great, light and just perfect. I bookmarked the recipe.
Btw cooked on parchment paper directly on rack at 425 (preheated for 30 minS at least)
★★★★★
John k says
Thank you. Been searching for the trick for a while! So good.
william Manclark says
I was intimidated with making dough my first time. About a wood fired oven so it was go time found found recipe. As a backup I bought store-bought dough but holy cow it came out first try and the dough is so amazing that I literally threw away $40 worth of store bought. GIRL YOU HAVE NAILED THIS AND NOW I AM!@@
★★★★★
Michael Mauro says
Haven’t tried it but I probably will. I am just curious as to why you used all purpose flour as oppossed to bread flour which many pizza experts say to use because of the higher protein precentange.
Sherri says
Best pizza crust I have ever made! I cut it in half and it was perfect for one pizza.
★★★★★
Laura Bosco says
Can I use olive oil or avacado oil instead of vegetable oil?
Karen Hitchcock says
AGREE! The BEST dough recipe!
I’ve been trying a multitude of pizza dough recipes that I have earmarked over the years during this quarantine time and this is absolutely the best!
Randy says
Excellent! Followed the directions to a tee and love this dough!
★★★★★
Toni says
I made your pizza recipe on Saturday and I loved it. I used 1/2 the dough for a large size cookie sheet. I greased it with some Crisco and the double stretched out very good. I just used my hands. I brushed some olive oil on the dough and baked it in the oven for 10 minutes before putting my toppings on. I put tomato sauce which I had crumbled pieces of sausage in it on, then some pepperoni and then I sprinkled some Pecorino Roman cheese on and put it back in the oven. Then I I let it bake for a while and then took it out and put my Mozzarella on top and baked it until it melted and got golden. It was so good. My left over dough I made Pizza Fritte (it’s an Italian name for fried dough) with it. It kept very well in the refrigerator until I used it the following day. You take pieces of the dough and stretch them out and put some oil in a deep pot, or fry pan and let the oil get hot and put a couple in at a time. They expand. It’s best to stretch the pieces out and place them on your counter before you fry them. Use about a medium heat and turn them to get golden. Drain on paper towels and enjoy with pancake syrup, cinnamon sugar, or powdered sugar. They are so good. I made another batch of dough last night and I will be making the pizza and Pizza Fritte soon. Thank you so much for your recipe.
Nirva says
I tried this recipe last night for dinner and it was such a hit!!!! It was my first time making pizza base at home and was expecting disaster but this was so so amazing! I have a two year old so I made the dough while he was napping in the afternoon, rolled them out and cooked them on a non stick pan for a min on each side… Then used them to make pizza for dinner about 4 hours later – the taste and texture were perfect!! Also, was surprised at how easy this recipe is to make! Thank you 😁
★★★★★
Joel Rabin says
We have been making pizzas at home for a while. We’ve tried three different store brand doughs, dough from a local pizzeria, and six different home-made dough recipes. This is the best. The dough is soft and tasty. Everyone in my family loves it. You will too.
★★★★★
Amy says
The dough had a fabulous flavor and the pizza looked great. However the bottom was not brown or crisp. I cooked it on a pizza. Stone at 500 degrees. Any suggestions? Thank you!
Nicole says
This pizza dough recipe is AMAZING! My girls are so picky when it comes to food, and especially pizza. I have never made pizza dough before so I was a little intimidated. This recipe is easy and DELICIOUS! My girls said that they will never buy pizza again! Thank you so much for sharing!
★★★★★
Michelle b says
This dough was way too wet and did not work out
★
Annalisa says
This has become my go to pizza dough recipe! Ive made it quite a few times and love how it’s not to thin. Family and friends love it❤️
★★★★★
Patti says
I made this for the first time and my husband, son, and mother in law were so impressed with the pizza. Shocked that it was homemade!
★★★★★
Melinda says
let me tell you!! I am a pizza making fool and have tried many, many crust recipes. This is by far the best texture crust yet. I made it too early and had to do a double rise but oh my goodness, this is the best crust I have ever made
Prerna says
This is by far one of the most gorgeous pizza recipes I have come across. Thank you for sharing the recipe. God bless you!!! ❤️ So wish I could upload pics to show you how awesome they turned out. Simply fab! 🤗
Nishi Singh says
Thanks Deborah! It was my first time, made a few mistakes too on my way. And still, it turned out The Best We Have Ever Had!!
😀 🙂
Rose Sanders says
The easiest and BEST pizza dough recipe I have used. I used Bob’s Red Mill cup for cup gluten free flour. Still turned out perfect!
★★★★★
Miriam Grima says
I really loved this recipie from A to Z.
★★★★★
Pilar Perello says
It’s the best pizza dough I ever made, and so easy, thank you very much
Renata says
BEST PIZZA DOUGH EVER !!!!
★★★★★
Sue says
I made it just exactly the same way as you instructed. Very sticky dough but workable. Came out perfectly. Will make it again and again.
★★★★★
Taymar Walkes says
I tried many other pizza dough recipe before, it resulted in a more bread like form and I was much disappointed. After reading what you said, I decided to try yours and it came out perfect and soft. I love it!!! Thanks a lot
★★★★★
Marianne Markle says
Can you use bread flour?
MJ says
So I have never made pizza dough at home before but someone gave me some yeast, the kids love pizza so it seemed like a great option for the newly acquired yeast. This was AMAZING! Better than most pizzerias and so easy. It is one of those rare recipes I am actually printing to make sure I have it for years to come. thanks so much for sharing and the video was super helpful!
MJ says
I forgot to rate it a 5!
★★★★★
Parveen Kumar says
That was really great. Never tasted such good pizza base
★★★★★
Strandfam4 says
This was delicious! Always thankful for the video instructions to make sure I’m doing things right. We all loved it. Since I don’t have a pizza stone we followed advice from other reviewers and cooked it at 450° for 8-9minutes on a cookie sheet. Definitely a keeper recipe!
★★★★★
Joe Arnold says
Great recipe, but I was wondering why you did not use a dough hook? I didn’t look at your pictures until after making it and then realized it was the beater pictured instead of the hook.
This is an easy and pretty fail safe recipe – did a variation with dried basil and then baked it with a caprese salad on top that everyone loved.
Donna L. Marquis says
fabulous dough recipe, crunchy on the outside, very tender on the inside. will keep this one!
★★★★★
Kc says
Hi! Do i still need to knead the dough if i mixed it by spoon?
CHERYL P CABRAL says
Can you use bread flour instead of AP flour?
Lily says
I love this recipe so much, it is easy to make and really fluffy too. I use the dough for breadsticks and other things and my family loves it.
★★★★★
Christopher Sanders says
Was able to make eight personal size pizzas using this recipe. Came out great using our pizza stone.
★★★★★
Bryan says
Simple, easy to make and it’s delicious! It’s the 3rd time we’re using this recipe.
Alicia says
I have tried and tested just about every pizza dough recipe online. I am done searching. I followed the recipe exactly, it is absolutely perfect. Yay!! Now I don’t have to worry about not having access to a pizza joint. My daughter’s ate 2 whole pizzas
★★★★★
Rose Sanders says
My first time making dough frm scratch. Turned out great!
Nicole B says
I made this recipe this weekend, it was great! It’s the only pizza dough recipe I will use going forward. I split the dough into 3 portions. Made a 12 inch pizza in a cast iron. It definitely was a thick almost pan pizza, but so fluffy and soft. Made another onto cheesy bread sticks and frozen the 3rd. I’m so happy I found this recipe! Thanks!
★★★★★
Steve says
Have been trying to find a good homemade dough and this is it I do add some seasonings but the best part is I don’t have a mixer so do it by hand, works great. I usually only make 2 so I did try freezing the third, pulled out to thaw maybe slightly harder to stretch but was just as good. Great recipe, thanks for finally providing one to use over and over
★★★★★
Justin Wood says
This was the best pizza dough we have ever made! It had a perfect consistency and taste, in the past the dough we’ve used has been dry or too thick, but I 100% recommend this recipe.
★★★★★
Laura says
Fabulous
★★★★
Randy Jackson says
Excellent! So much better than any purchased pizza crust!
Scott Kaplan says
Deborah I have made this dough about 10 times now, and it’s PERFECT every single time! I have made pizza every way imaginable. I have made rolls, prosciutto rolls, monkey bread and tonight calzones! Great recipe, quick easy and delicious! Thanks
Harssh mehraa says
Your recipe is really good and i tried making pizza dough which came out very nice.
Thanks
★★★★★
Shelly says
Will this dough be flexible enough that I can slap it out/hand toss or will I mostly be rolling it out on my counter?
Debra says
This is now my go to pizza dough recipe. So easy. So delicious!! Thank you.
★★★★★
Maria Ramos says
I loved this recipe so much!!!
★★★★★
Carrie says
Brilliant recipe! Had my doubts whilst making it but it blew me away eating it! So bouncy and light. Kids said it was better than dominoes!!
Denise says
Delicious, as good as any takeout pizza! I mixed the dough by hand and turned out fabulous. The dough seems very forgiving and easy to work with, even gave it a few tosses in the air like at the pizza shop. Thanks for sharing this recipe, I will definitely be making this again!
★★★★★
Erika says
Absolutely the best recipe !!! I followed all the instructions and came out perfect! I was able to make 2 large and 4 mediums with one recipe. This crust is delicious, my whole family loved it! Thank you!
Lena says
Best recipe for pizza dough I’ve ever made, and I’ve tried a lot. Husband loves it, too. No need to order takeout anymore.
★★★★★
Lena says
Really is the best pizza dough recipe I’ve tried. We probably won’t be ordering takeout pizza anymore. I added garlic powder to the dough and used bread flour.
★★★★★
Cindy says
Oh my word!!!! Best pizza dough ever!!! Made pizza last night with this dough recipe and OMG….words cant explain. It melted the hearts of my husband and son. I am definitely going to use this recipe as long as I live! Thank you soooooo much for this breathtaking recipe.
Once you follow instructions everything will be perfect. I love making the excess so I can freeze the leftover dough for more pleasurable moments with my family. I would always buy my dough at the grocery store but…never me again 😄 . This was my very first time making my own dough and thank God I chose the right recipe. First attempt was a success. Thank you again.🤗👌
★★★★★
Hilen says
Amazing and so easy to follow, the pictures where the best! Thank you for sharing
★★★★★
Natalie says
OMG! I’ve been looking for “that” crust recipe for years…and I have to say your recipe is THAT recipe…the dough is soft and tasty, easy to work with and baked up beautifully!!! Thank you so much for sharing this recipe. I’m so glad I stumbled across it in my search!
★★★★★
Mindy Lucido says
Pizza is in the oven! This recipe is the best one yet and will now be my go to pizza dough recipe!
Diana Amat says
Sucess!!!’brilliant recipe!
★★★★★
Jose L Mendez says
I am from Belize, Central America you made my Covid 19 Quarantine easier. I have tried many recipes, when I say many is quite a lot, and non has given me the result that your personalized recipe ( if can call it like that) has achieved. Thank you very much.
Linda says
I was a little hesitant to make this dough because I thought it might take a few try’s to get it right. Wow! It worked the first time. It really is sticky dough but boy it’s good. It makes a large amount. I made six large calzones and had enough dough left to make two pizzas. Thanks for the recipe. It’s a keeper.
★★★★★
Jim Valiante says
Best recipe ever!
★★★★★
Lori says
I used half of the recipe to make two 12″ pizzas.
★★★★★
AV says
Great recipe
★★★★★
Megan says
This is an amazing recipe! I’ve made this recipe 4 times during this pandemic and each time, it has brought peace and optimism back into my household. It sounds silly but we’ve been under stay at home orders for 64 days. I’m very glad that I found this recipe when I did. Thanks!
★★★★★
Toni says
Made this tonight and it honestly was the best pizza dough. So light and airy but with a crispy bottom and that crust soo good! Thank you!
★★★★★
Mike E. says
By far the best. Thanks for the keeper
★★★★★
JuLee Martin says
My husband said this is the best dough I’ve ever made!! A winner for sure.
The crust was crispy on the bottom with a great chewy texture. I didn’t want to stop eating it!
★★★★★
Beth says
This was my first pizza crust recipe and it was beautifully done. I loved it, kids lived , we shared it, and ita going in my recipe book I’m passing to my kids. Thank you so much for not only a great recipe but for all the crazy fun filled nights my family has and will share around your thoughtfulness. Be blessed.
Bri Tinch says
I have tried recipes over and over again. My husband is a professional chef so it’s always hard to find one he likes. He LOVED it! The kids also has fun with this. Thinking about starting a tradition for Friday night pizza night
Grace says
If you are making this without a mixer, how long do you knead it, and how do you do that while keeping it sticky?
Tracey says
Excellent recipe. I substituted the AP flour with King Arthur Gluten Free measure for measure flour to see how it would work out. It worked! I will add that I rolled out the dough on parchment and let it rest while my oven and pizza stone heated to 550 degrees F. I cooked the dough first for 5 minutes, took it out of the oven and added my toppings. Cooked again for 5 more minutes. The results were a crispy crust hot out of the oven. You really have to eat it right away because after standing a bit the crust got a little tougher.
★★★★★
James T. says
Hi Deborah, for your homemade pizza dough recipe what is the temperature of the warm water that your are using? how to check on this beside using a ‘baking”thermometer?
How do I apportion the amount of ingredients if I just need to makeonly 2 pizza? Thank you
Deborah says
Hi James,
I usually just feel it with my finger – it just needs to be warmer than room temperature, but not hot. If it’s not warm enough, it will still work, it will just take a little bit longer to raise.
If you want to make just 2 pizzas, I would suggest just cutting the recipe in half and then making 2 thinner pizzas. Or you could make the whole recipe and freeze the third ball of dough for later.
GARDNER COOK says
Similar to my recipe but don’t forget to use Caputo 00 flour. It’s the best.
Lenny says
Best pizza dough I’ve ever made. My kids are very picky and they really liked this. I was worried that my kitchen aid Ultra mixer wouldn’t cut it as it has problems with thicker dough, but it worked great with the dough hook.
★★★★★
nicole cobe says
can you freeze the dough if you dont plan to use all of it at one time?
Deborah says
Yes! I wrap each portion separately and freeze it that way. Let it come to room temperature (and sometimes I let it rise again slightly) and it should be good to go!
Maureen Gutman says
This is my first attempt at pizza dough, and I don’t feel the need to look any further. Excellent bite and crispness! Made two pepperoni pizzas and a dessert pizza with cream cheese frosting and fresh berries. Lovely dinner! Even my daughter that does not cook, enjoyed making these. I will make again! Thank you !!
Crystal H says
I don’t usually make dough myself if I can avoid it because of the time it takes to rise. I took a pizza baking class a couple of years ago and I loved the outcome, I didn’t love the process. I made this recipe because I’m craving pizza and since the pandemic hit we have decided not to order out. What’s a pregnant lady supposed to do? I found this recipe and made it based solely on the lower calorie amount. I have to say this was rather easy. It made more dough than I anticipated but I didn’t read the whole blog. We had a delicious pizza and the next day I turned it into apple cinnamon rolls and cheesy bread. All three dishes were delicious!
I also want to say that I didn’t find the though that difficult to work with. I didn’t need mich flour to keep it from sticking and it was a nice soft dough.
★★★★★
Chris Wherley says
So, I have cooked for many years, in restaurants, in the military for 16 years for everyone up to 4 star generals. I obviously cook and bake for family and friends. Weird thing was I had never made pizza dough!:Being that all of us are on orders to stay at home (this is day #34 for me), my kitchen is on overdrive. Long story short. I made my pizza on a corn meal dusted flat cookie sheet and slid it on to my pizza stone on the grill. The grill and stone were preheated at 475°F 30 min prior. My grandson and fiance (also great in the kitchen) hugged me and thanked me for dinner. I have made countless other things but they truly loved this as I did. I only tweaked your recipe a bit by adding 1 tsp of garlic powder to the flour. I made my own pizza sauce, topped the pizza with sauteed sliced baby portobello, sliced vine tomato, caramelized onions with a balsamic glaze drizzle, fresh cooked loose sausage, pepperoni and mozzarella. So GOOD! Thank you for sharing this recipe. I am thinking of maybe a fig, goat cheese, carmelized onion, arugula and balsamic glaze drizzle for my next try.
★★★★★
Jackie says
This was my first time making pizza dough and I had an awful time. It stuck to everything, I had to add flour consistently after I took it out of the bowl to even be able to shape it. When I tried to stretch it, it was so soft it just flopped around and broke holes wherever I touched it. I ended up having to just toss it and order out. I was super bummed. I don’t know what went wrong (I followed recipe to a T) but I would not recommend this for a beginner. Back to store dough for me!
★★
Sherri says
Don’t give up. I have tried several pizza dough recipes and this one wins hands down! I couldn’t get enough. When you take the dough out after rising make sure you have plenty of flour. Just plop the dough out on the flour then fold it over so it doesn’t get sticky. At this point I just rolled it out and didn’t have any issues at all. Try again! I did cut back i the sugar.
★★★★★
Tim Hegarty says
Have you ever put the dough in the freezer
Deborah says
Yes – it freezes well!
Fafa123 says
Made as written and it was impossibly sticky. As was running low on flour, I kneaded it a bit with a generous amount of potato starch. That allowed me to stretch it a bit but still to sticky to really shape the dough. Because of that, 1 lb of dough made less pizza than 1 lb of purchased dough. Nonetheless, was tasty and the kids approved.
Kathy says
Beautiful dough. Makes a great pizza Thanks for the recipe
★★★★★
Jennifer Carranza says
Best crust ever!! It was super easy to do and tasted amazing. Better than frozen and even better than the chain pizza places. Will definitely keep this recipe.
★★★★★
Alyssa T says
This is by far the best pizza dough recipe our family has ever used. It is simple enough for my 5 & 8 year olds to help make, and tastes absolutely delicious every time!
★★★★★
Gladys Werleman says
Best pizza dough ever! Thank you so much for your recipe.
★★★★★
Christina says
I have a lot / hate relationship with this dough, the taste is great but it’s sooooooo sticky! Any suggestions? Based on your video and how easy your