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 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.
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
Do I have to have a mixer to make this pizza dough?
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.
Can I use olive oil instead of vegetable oil?
Yes! I like vegetable oil because the flavor is very neutral, but feel free to sub in olive oil for the vegetable oil.
Can I freeze any extra dough?
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.
Do you have the weight measurements for this recipe?
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
Do you have to knead the dough?
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.
Is that temperature too high for parchment paper?
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.
You’ve got the dough – here are some of my favorite pizza recipes
White Pizza Recipe
Chicken Bacon Ranch Pizza
Teriyaki Chicken Pizza
Buffalo Chicken Pizza
BBQ Chicken Pizza
Antipasto 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
Shawn @ I Wash You Dry says
We love making pizza at home! I can’t wait to give this tried and true recipe a try!
Bridget says
Best pizza dough recipe I’ve tried. Thanks for sharing
Mike Foodee says
This recipe is the one you’ve been looking for. It is by far the best out there.
★★★★★
Kathy Milam says
I’m about a month shy of 61 and my mom started teaching me to bake when I was about 8 years old while she was making bread. I’ve tried many pizza doughs throughout the years and my family would remark that they really didn’t care for the pizza dough until last week. My 5 year old granddaughter wanted homemade pizza for her birthday dinner and I used this recipe exactly by the directions. We had 12 people eating pizza including 4 children under 5 and everyone, even the children raved about how great the dough was! My husband of 37 years said, “Honey you have totally outdone yourself with this recipe! This is the BEST pizza you’ve ever made, you’ll have to make more and more often!” From now on this is my go to pizza dough recipe! ” I’ve told people on my Facebook food groups about this recipe! #BestPizzaDoughEver
★★★★★
Sadiya Nagi says
Can we refrigerate it soon as it rises even without rolling it on flour and forming balls for later use and roll later when needed on the same day?
Julie S says
I want to try using this in my high school FACS class. We are limited to 43 minute class periods. Can I have the students make the dough and then put it in the greased bowl and then straight into the refrigerator overnight? How long would you let it warm up the next day to rise and then prepare/bake?
Thanks for the help.
Deborah says
I would let the dough go through the rising before you refrigerate it, then cover and refrigerate. It will continue to rise in the refrigerator, so make sure you are aware of that. I would take it out of the refrigerator maybe 30 minutes before they are ready to bake it the next day.
Heather ramirez says
Could you make this in a cast iron as well? I added Italian seasoning, garlic, and onion powder to the dough as it was mixing. Smells delicious.
★★★★★
Deborah says
I’m sure it would work well in a cast iron pan!
Jenny Flake says
Pizza has always been a favorite in my home! Thanks for sharing 😀
Gen says
I see where one commenter tried converting this recipe to weight measurements and ran into problems. With more and more people weighing ingredients, would you consider adding weights to your recipe or at least posting a reply?
Deborah says
I think the problem with adding weights to this particular recipe is that external circumstances can change the amount of flour you add. Some days, I need more flour than others, so it helps if you can learn the texture of the dough.
Noni says
Brilliant recipe. And I see what you mean by getting to know the texture of the dough rather than being too strict with measurements
★★★★★
Ziad says
Amazing dough and pizza.
Thank you for sharing.
Regarding the amount of flour, as I was adding the flour gradually to the mix, I actually stoped before I put all the flour in when the dough had reached the right texture. So this was a great advice.
Also the parchemin paper on the pizza stone was a great solution to keep the stone in the oven and pop one pizza after the other. Thanks again.
Jo says
So glad you asked this question. I find it so much more helpful to have metric measurements which are exact as opposed to ad hoc volume measurements. I see Deborah’s response, however, whether external circumstances necessitate changing the amount of flour according to the environment, you still have to start somewhere.. whether it is a cup of flour or a metric measurement of that cup of flour… and take it from there… learning texture for your particular circumstances and making notes for the next time.
Sam says
I use https://www.annaolson.ca/baking-conversions to help with this. For all purpose flour, I use 900 grams of flour. Hope this helps
Tricia says
We’ve been looking for a good pizza dough recipe. Will try this week. Have you frozen this dough? I wonder if it would freeze well and at what point I would freeze it?
Deborah says
I haven’t personally tried freezing it, but I’m pretty certain it would freeze just fine. I would freeze it after the first rise, once it has been divided into portions. And then I would thaw it in the refrigerator completely before baking it. Let me know if you try!
Larry Sells says
I’m use splenda instead of sugar. Does that make a difference in making pizza crust and bread type recipes.
Deborah says
I’m afraid I don’t use any sugar substitutes, so I’m not sure how they convert over. Sorry!
Hazel says
Just leave the sugar out. It still works fine
Gina says
I don’t believe that Splenda would work here. My understanding is that the sugar acts as a kind of food for the yeast. It’s what activates it, along with the warm water. I don’t think Splenda would do the same thing.
Derrek McCormick says
the sugar reacts with the yeast helping it to rise. splenda won’t do that. if you don’t want the sugar then leave it out but the rise time might be a bit longer. i’ve never tried a yeast dough without sugar so i don’t know for sure.
iamtek7@gmail.com says
Larry, leave the sugar but cut it down from 1/4 to 1/8 and allow warm water (105° ~ 110°) and give extra time for the yeast to eat the sugar and process.
★★★★
Angela says
I did as you said, froze it after the first rise. Then let it thaw in fridge then rise again. It was delicious!!! Just as good as the “fresh” version. Thanks for this recipe!! It’s the best I’ve ever had!!
josh says
Thanks for the update! I was just about to ask if anyone froze it, and how it held up!
veronica murray says
Great recipe and freezes well.
★★★★★
Steven Velardi says
Confirmed on the freezing.
Wonderful easy and fast pizza dough recipe. Make frequently and always try to have a few dough balls ready in the freezer. Just defrost in the fridge overnight.
I bake it stretched out thin across a greased baking sheet at 550 until bottom is as brown as we want.
★★★★★
Kirsten says
I often make extra dough and freeze it once it’s been portioned out. I use gallon size zip top bags with a splash of olive oil inside. The night before I want to make pizza I transfer a bag from the freezer to the fridge, and a couple of hours before we’re ready to eat I’ll move the thawed dough to the counter to wake up and come to room temperature before stretching. Works like a charm.
Erin @ The Spiffy Cookie says
I love making homemade pizza but I definitely always add enough flour to make it not sticky anymore. I will have to try this next time! It makes sense that less flour would result is a softer dough.
Erin @ Miss Scrambled Egg says
Homemade pizza dough is the best. I love the process and having extra on hand for calzones or mini pizzas is always a plus. This tutorial is wonderful, Deborah. 🙂
Janet says
Thank you for the BEST pizza dough! This was my third and final try at pizza. Thanks so much for the tutorial and most welcome comments – I followed them to the letter. Many thanks!!
Deborah says
Yay!!! I’m so glad you loved it – we sure do!
Marty says
What temperature do you bake on and for how long?
Deborah says
I will usually turn up my oven as high as possible. I have very sensitive smoke alarms, so if there is a speck of anything in my oven and I turn it all the way up to 500ºF, my smoke alarms will usually go off. So I keep it at about 450º. But I would turn it as high as possible. My pizzas take about 10 minutes to bake at 450ºF on a pizza stone.
ramel says
i love making pizza at home. the smell it’s so good. i always invite my neighbor to try my pizza.
sharon says
Can you give directions on how to make this pizza dough when you don’t have a mixer to use. Every recipe I see uses a mixer and I don’t have one. Thanks
Deborah says
You would still make it the same way, but stir it all together by hand. It will take some effort, but you should be able to make it work.
Erika says
I do it by hand all the time, and it is not a big deal at all 🙂 Good luck!
Becky says
What temperature and how long should the pizza cook? And have you ever made breadsticks with the extra dough?
Deborah says
I usually cook mine at 450ºF for about 10 minutes, depending on what toppings I have on the pizza. And yes – the dough works well as breadsticks, too!!
Mercy says
Thanks for the recipe, I’m going to use it for stromboli. Very understandable and easy to follow!!!
Sarah Barker says
Can I ask the timeframe to rise when using Active Dry Yeast instead of instant yeast?
Deborah says
The timing would be about the same. Technically, the difference between active dry and instant is that active dry needs to be dissolved in water first while instant can be mixed directly into the dough. But I like to dissolve instant as well, just to make sure that it will foam so that I know that the yeast is alive. But they both take about the same time when it comes to rising.
Rene says
How long do you bake your pizza for?
Deborah says
I always use a pizza stone, and I’ll turn the oven up to about 475º (any higher in my oven and it makes the smoke detectors go off!). I let the stone preheat for 30 minutes, then I’ll usually bake them for 8-10 minutes, depending on how much I’ve topped them with.
Kirsten says
Deborah,
This is an excellent recipe! I appreciate the photos alongside, it really helps to tell the tale of stickiness. Pinned to my Friday Night Pizza Night board because I’m fixing pizza for my family darn near every Friday night.
Thanks!
Sandy Jones says
This is similar to the recipe that I use but I mix the dough in a bread machine and use garlic infused olive oil instead of vegetable oil. Sometimes I use other flavored oils. You might want to try that. 🙂 I used to use a pizza stone but now I find I l like my pizza pans better when have small holes throughout the bottom. I bake it on the second to bottom rack in the oven. It gets the dough a little crispy on the bottom but it’s still soft on top. I also use bread flour and all purpose flour together. It makes it a little chewier. Homemade pizza is the best!
Guy Gardener says
So it seems my biggest problem is I add way too much flour. I say this because I always tried to make sure it wasn’t sticky anymore before rolling it out. I hope not doing that will help, thanks for letting me know to keep it sticky! Now to make that restaurant style pizza.
rick dickson says
i always have problems with the dough pulling back when i try to roll or stretch it, any suggestions?
Thanks,
rick dickson
Deborah says
Usually if you let it rest a few minutes it will relax a bit. So if mine is pulling back a lot, I’ll roll it out as best as I can, then let it sit for a few minutes, then roll it again.
Rebecca says
I made this last night. It was waaaaaay too sticky, but some added flour got it under control. When I punched it down, it was up to my wrist in sticky goo! But the best part was the taste! It was awesome, esp for my first attempt at homemade dough. I did bake my crust for about 7 min before adding toppings. I do not like a soggy bottom. Thank you so much and I hope to get better and better at it. I wonder if others bake the crusts first? and with that in mind, couldn’t you bake the crusts way before dinner time?
Deborah says
I don’t bake mine first, but I also usually roll mine pretty thin so I don’t ever have a soggy bottom. I’m guessing that if you did bake the crust first, you could make the crust ahead of time. It would be a good time saver!
Viridiana Garcia says
I also bake my crust first. I used to get very soggy pizzas so now I always make sure to bake it by itself first. Then I add the tomato sauce and the rest of the toppings.
Elizabeth says
I’m making this tonight!! Thank you for the walk through posts….they always help :). I’ll also be trying to freeze the dough, so I will let you know if I have any problems with it!
Deborah says
I hope you love it as much as I do!
Jane says
This pizza crust turned out great!!! I shared the recipe with all of my friends. It’s a keeper and I will be making again and again! Thanks!
Deborah says
Yay – so glad to hear this!
Mary says
tell me about using parchment paper…do you put flour on the paper before you roll it out? And, do you bake it on the paper? Does it peel off easily after baking? Sorry, lots of questions, but I’d like to understand this technique. Thanks!
Deborah says
I do use a little bit of flour to roll out the dough. And yep – I transfer the pizza on the paper to the pizza stone. After it bakes, it doesn’t stick in the least – it just slides right off. I think it’s way easier than trying to slide the pizza using cornmeal. 🙂
Angelique says
My dough was sticking to the parchment paper. How do you get it off and onto the stone???
Deborah says
I bake it on the parchment paper.
bob steh says
Best dough ever, kids and adults love it. will make again and again.
Deborah says
I’m so happy that you loved it!
Julie says
Wow! This pizza dough is amazing! At firs , when I was making it, I thougt you were crazy because of how sticky it is! Then I said to myself, just make it the way she says too ! So, I followed through till my pizza came out of theoven ! And WOW, TOTALLY AMAZING! I could never make pizza but now, now I can! Thank you so much for sharing that recipe!
Julie
Deborah says
Yay! I’m so glad you loved it. I have been making it for so long, and haven’t found one we like better! 🙂
Kaitlin says
Is there a reason you use the paddle instead of a dough hook? I can’t wait to try this, I’m always trying new pizza dough recipe!
Deborah says
Ha – no, just because I’ve always been too lazy to switch them out!! You could definitely switch to the dough hook if you are more comfortable with that, though!
Cindy says
I kept telling myself what you said less is more. First try pizza was great!
Thank you for posting this!!!
Deborah says
Yay – so glad it worked out for you!
Rebekah says
Can I make it with bread flour?
Holly says
Made this tonight – it was absolutely the best pizza dough EVER. Will be filing this one away for the future 🙂
I also put a 1/3 in the freezer. Hopefully that works out too!
Deborah says
I’m so happy you loved it!! 🙂
Sanaa. says
Thank you for posting your pizza dough recipe it was amazing !
Deborah says
I’m so glad you loved it!
Patricia Bazan says
This recipe looks great!! I wonder if I could also use fresh yeast instead of instant? Thanks for your answer.
Deborah says
I have never used fresh yeast before, so I’m not sure. If you know how to convert it over, I’m guessing that it would work.
Patricia Bazan says
Wow!!!! is all I can say. It turned out GREAT!!! By the way, I used fresh yeast, and the dough was really good. Thanks again for this recipe!
Deborah says
Awesome – I’m so glad it turned out well for you!
Hayley says
I’d like to use fresh yeast as well, how much did you use?
himanshu says
You can use fresh yeast instead of instant/active dry yeast. You just need to double the amount. For instance if you put 5gms of instant yeast to substitute it you need 10gms of fresh yeast. Fresh yeast doesn’t need any activation and works best.
Rachael says
I do not own a stand mixer but I do have a handheld one. Will it still work as well?
Deborah says
I wouldn’t use a hand mixer – they are not usually made for dough, nor are they strong enough. You could make it by hand, although it may get a little messy because the dough is so sticky. I would just try to mix it all together with a wooden spoon.
Caitlyn davis says
I used a hand mixer
Karmen says
I used my hand mixer as well with dough hook attachments. I am awaiting for it to rise as we speak! So excited to see how my first attempt at homemade dough goes.
John T. Allen says
I’ve made this recipe three times so far. It is SO good.
Deborah says
Thank you so much – I’m so glad you are enjoying it!! (We just had it last night, too!)
John T. Allen says
:))
Joseph says
Thank you for sharing your pizza dough recipe. I love pizza, Will definitely be saving this in my to do list.
Mehgen says
Easy recipe and delicious results! I made a chicken buffalo pizza for my roommate and my boyfriend and they big time loved the crust. I added a little garlic powder to the dough, about a half teaspoon. The only issue I ran in to was how long and what temperature to cook the pizza at. I ended up going to another site, it suggested 500 degrees. I precooked the crust a little on both sides then I put my toppings on and cooked until I saw the cheese start to brown. Maybe 10 minutes but I wasn’t keeping a close eye on the time. I also put a layer of corn meal under the pizza on the pan, it added flavor and made it easier to remove the pizza from the pan. I will most definitely be using this recipe again and again!
Deborah says
I’m so glad it was a hit!
Tiffany says
This crust is absolutely delicious! After many many many failed attempts at homemade dough, I’ve finally found the keeper! Thank you for this recipe!
Ruthann says
I made this pizza dough for the first time today. You weren’t kidding when you said it was sticky. Holy smokes! But….I’ve been making homemade pizza for 40 years and I don’t think I’ve ever made a better dough. I made enough for 2 pizzas. Froze one ball. I have a feeling hubby will want another pizza in a few days. Thanks so much for sharing.
Deborah says
I am so glad you loved it – your comment made my day!!
Kelley says
Do you use instant yeast or active dry yeast?
Deborah says
I usually use active dry yeast, but I’m guessing either should work.
Tiffany says
After many failed attempts with pizza dough…… This recipe was perfect!!!! I’m very picky when it comes to pizza, and this is now my go to recipe! Thank you so much!!!
Gail says
One of my first jobs was in a pizza restaurant owned by family members. As soon as I turned this dough out onto the counter my hands said “I know this dough” A little while later my taste buds said the same thing! Great recipe.
Deborah says
Wow – I’m so glad I you liked it! This made me so happy!
tola says
Made pizza today for the first time, it was magical. One would think I had made thousands of pizza. They were great. Thanks
Deborah says
I’m so happy you liked it!
Trinac says
Just finished rising the dough. Trying it for dinner tonight. The only thing I couldn’t find here is the temperature that you use to cook it and how long. I will let you know how it comes out
Debbie says
I just made this tonight for dinner and all 5 of us enjoyed it 🙂 I LOVE this recipe as the one I used to make in the bread maker would make one crust every 1 1/2 hr.! Thank you so much for making homemade pizza so much quicker for us!!!
Deborah says
More pizza faster is definitely a good thing. 🙂 So glad you all liked it!
Buffy Walker says
i found this today and made it tonight! Amazing. I love making anything from scratch, but breads and pizza dough have been hit or miss. Thank you for sharing. 🙂
Kassy says
If the recipe was halved do you think it would work to make it in a bread machine?
Deborah says
I don’t ever use a bread machine, so I’m afraid I don’t know. Sorry!
Walt says
This was the worst pizza dough I have ever experienced. Wet is not the answer, nope. I’m going back to more flour. Because More Is Definately Better. Thanks for ruining my pizza day.
Deborah says
I’m sorry you didn’t like the recipe. I have only had good feedback on it, but I know that not every recipe is a fit for everyone. I hope you find a pizza dough recipe that works for you!
Barbara says
Hi how do you 1/2?the ingredients
Deborah says
Just do half the amount of each ingredient. When I make a full recipe, I make 4 pizzas out of it because we like the dough a little bit thinner, so I think you’d be happy with 2 pizzas from using half the ingredients.
Denise says
We are big foodies-and this is one of the BEST pizza doughs we have tried. The texture is thin-but holds toppings, and are able to actually pick up a slice without it falling apart. It also doesn’t shrink after rolling it out. And great when reheated….. We are making again tonight!! Thanks!
Edy says
I do tons of baking, but this was my first attempt at making my own pizza crust. I followed your instructions exactly, and it turned out amazing! Perfect texture, and hubby and sons could not stop raving about the flavor. Thanks for making this new experience a very tasty and probably weekly event.
Jessica says
I just bought a pizza stone, and now I’m excited to try making pizza for the first time ever. I am wondering if you bake all three pizzas at the same time? Does that mean you have three pizza stones in your oven?
Deborah says
Nope, I just have one pizza stone and I’ll bake them one at a time. It usually only takes me about 10 minutes to bake a pizza, and we’ll start on the first pizza while the others bake.
Kathie says
Holy. Moly. I have had ZERO success making pizza dough previously. I can make complicated French pastry, but this has eluded me. This was amazing! The entire family loved it and decided we will make it weekly. Thank you SO for very for posting this.
Deborah says
I’m so glad it was successful for you!
Jennifer says
I love this recipe. I made it last week and am making it again this week. I took a slice to work for lunch. My co-worker asked which restaurant I’d gone to.
Deborah says
What a great compliment!!
Sebastian says
I’ve made pizza lot’s of times but this really is a great recipe. I was almost surprised of how good it was. I loved how I didn’t have to use a rolling-pin. Just used my hands to stretch it out.
I divided the recipe in half and it worked great. Thanks!
Kat says
I admit I was really skeptical of the wet dough, but letting it rise in a greased bowl helped immensely, and I ended up needing way less flour than I thought to roll it out. One question since I don’t have much experience with homemade pizza dough: If I’m not going to use it right away, should I let it rise, punch it down, then put it in the fridge, or let it rise slowly in the fridge before rolling it out? Or put it in the fridge immediately and then let it rise at room temp for an hour before rolling it out? It would only be a few hours between making the dough and using it.
Deborah says
I almost always make this a few hours ahead of time. I’ll let it rise, then put it in the refrigerator. It will continue to rise, so if it’s more than a few hours, just keep that in mind.
Joanne says
Never attempted pizza dough before but this recipe was so easy and OHMYGOODNESS it’s super yummy. We are addicted!
For breadsticks, we lightly coated with real olive oil, then typed with shredded parmesean cheese and mozzarella cheese. Baked for 15 minutes (we like thick dough).
We now cannot eat regular pizza. I love that my family prefers this healthier alternative as we can use organic ingredients.
Thank you!!!
hasan says
Made pizza today for the first time, it was magical. One would think I had made thousands of pizza. They were great. Thanks
Anwar says
I want to thank you for this delicious pizza recipe that turn on so perfect from the first time. However, I use 5 cups of flower only to reach the same consistency that you’ve shows in the pic. I love it so much
Gina says
I liked this. I made pizza twice using the same batch of dough. The first time I used a 9-inch cake pan. The crust was thick and bready, but good. Very deep dish. The next time, I used a pizza pan and it came out like a traditional pizza crust. Great consistency, crispy on the bottom and chewy otherwise. The only challenge is that the dough is very difficult to spread. I even tried chilling it first and it didn’t help. The only things that helped a bit were wet finger tips and, if you’re confident enough, trying to kind of spread it in the air like you see professional pizza makers doing. Any other suggestions? I feel that this dough needs to be spread out fairly thin because it still rises a bit in the oven. Thank you.
Kimberly says
Thank you for this recipe. What temperature do you bake it at?
Deborah says
I will usually turn up my oven as high as possible. I have very sensitive smoke alarms, so if there is a speck of anything in my oven and I turn it all the way up to 500ºF, my smoke alarms will usually go off. So I keep it at about 450º. But I would turn it as high as possible. My pizzas take about 10 minutes to bake at 450ºF on a pizza stone.
Debi McCready says
We tried this a couple weeks ago and it is the best dough I have ever tasted. I froze half the dough and it just as good.Thank you for you recipe.
Deborah says
I’m so happy you loved it!
Christina says
Would you please share a photo of the baked pizza? I’d like to see what the crust looks like after it is baked. Thanks for all of the step by step photos- what a great tutorial!
Deborah says
Many of the pizza recipes here on my site were made with this dough. Here are a few so you can see finished photos. 🙂 https://www.tasteandtellblog.com/roasted-vegetable-pizza-ranch/ https://www.tasteandtellblog.com/ranch-chicken-pizza/ https://www.tasteandtellblog.com/white-pizza-recipe-roasted-tomatoes/
DeAnna says
I just wanted to tell you that she prefers a thin and crispy crust. You will not be dissapointed!
Jim says
Deborah
Mine didn’t turn out as expected. I found the crust to be very tough even difficult to cut with a fork. Other members of the dinner party felt the same way about the crust. I almost threw the recipe away but after reading so many wonderful comments. I kind of need to figure what went wrong.
First I substituted the 1/4 oil for extra virgin olive oil. I used the same setup for mixing that your pictures show. The mixer was on the lowest speed. I’m wondering if I over mixed it and that made if tough. (I don’t think I did but maybe?) It’s been a while since I’ve made pizza dough but I was surprised that your recipe doesn’t call for kneading the dough. I’m thinking that perhaps your mixer is doing the kneading and maybe it was kneaded (mixed) too much?
I also have to precook it for 10 minutes on stoneware (I did this at 375 degrees) and then added my toppings because I have about 1/2 inch of meat sauce plus other goodies. the crust turned out soggy I think mostly because of the toppings maybe I need to precook the crust longer. Maybe I need to let the crust cool down before I add the warm toppings. Any suggestions that you have maybe we can figure this out.
Renee says
Would like to make on the grill. What would I have to do to make that work?
Janell says
I’m no rockstar in the kitchen but I reached rockstar status tonight after making this! Seriously, it was perfect. I’ll get more creative with toppings next Friday night 🙂
Deborah says
Yay, yay, yay!!! 🙂
kailee says
I have an odd question I suppose.. I make allot of bread at home but I don’t have a mixer so ever time I knead it I do it manually for 10 minutes. With this being so sticky do I need to do much kneading? Or is this a recipe that can only be done with a mixer?
Deborah says
I don’t think you’d be able to knead this by hand because it’s sticky (and you’d have to add more flour, which wouldn’t give you the same result) but I’m guessing a bowl, wooden spoon and some muscle power would work!
Marla says
I used half bread flour and half all purpose and it came out SO good! The crust was definitely bready and thick which I liked.
DeAnna says
I have been making pizza for many years and as you said, searching for “that” perfect crust. I checked out the artisan one you referred to before as well and it sounded like it would be amazing, but like you I don’t always plan ahead for dinner and this recipe Far surpassed my expectations!!! It is amazing!!! Thin and crispy if you like, or use the whole 1/3 of the dough and you have pure pizza heaven! Thanks so much for sharing this. I have made it 2 times so far, and LOVE LOVE LOVE it!!!!
Deborah says
I’m so glad you love it!!
Gerri says
We have made this a couple times for our youth group of 40. They LOVE this dough. I was nervous because I had extra one time and left the dough in the frig and it was huge. I thought I was doing something wrong, until I read your comments that stated to remember it will continue to rise. Great recipe. We use commercial size cookie sheets and works fantastic. Thank you!!
Deborah says
So glad it has been so well loved!! <3
Anyssa Benitez says
This is the best! Thanks for this awesome recipe!!💘
Jenifer says
I used your recipe tonight for pizza and it was so easy to make and turned out perfect! I made one pizza and put the other two in ziploc bags for the freezer. This will probably be my forever pizza dough recipe 🙂
Deborah says
Thank you, Jenifer – I’m so glad you liked it!
John T says
I have made a similar recipe to this for years. Thank you for the picture clarity and stressing of not adding MORE flour than is required – I’ve always felt the adding of more flour was needed but I finally just added less and wow what a difference. The other thing I noted was really allowing the time (5-10 minutes) for the water, sugar and yeast to activate and develop a frothy head before adding them to the flour.
Question: The recipe I’ve used in the past, a TBS of oil was added to the flour. Why do you think this was added?
Cindy says
How big a pizza does each third make?
Deborah says
Each is about a pound of dough, and the size will just depend on how big you roll it out or how thick you want the crust. I think my pizza stone is about 16 inches, so that is the size that I make.
Ena says
I made this today! OMG, I have been misled all this time about adding flour until the dough is not sticky…this was the perfect pizza dough. Not bland and super soft! I wanted to upload a photo of it but i do not know how.
Deborah says
I’m so glad you liked it!!
Carine says
I’ve used this recipe many many times now. For pizzas and other, it works perfectly every time! I LOVE it! Thanks for the recipe!
Ellie Lomar says
I always failed at creating the perfect pizza dough. I guess I’ll try it again. This time with your way of doing it. Thank you for your article 🙂
Vineeta says
This recipe is full proof. 🙂
Ann B says
Fabulous! Used this recipe to make eppie rolls and froze the rest. This is my new go- to pizza crust recipe!! Thanks for sharing.
plasterer bristol says
http://www.google.com/search?tbm=blg
Hira Rai says
I love making homemade pizza but I definitely always add enough flour to make it not sticky anymore. thank you admin for sharing this beautiful article with us
Michelle Mutschler says
Oh man!! This IS the best homemade pizza crust EVER!! I never have luck making homemade dough and I decided to take a chance and try one more time! I did it!!! Im so happy and so is my husband! I decided to make artisan type pizzas to have with our piña coladas and wow! They were perfect! I did the entire recipe of dough and made several small rustic looking pizzas and we will have them all over the weekend. I did some with eggplant and marinara, some with artichoke hearts and asiago cheese, some with pesto and roasted red peppers and some with fire roasted tomatoes (canned), roasted yellow peppers and sauted mushrooms! Some with mozzarella cheese, some with feta cheese….I’ve never had so much fun making piazza before! The dough came out like a soft bread but lightly crispy on the edges….yum! Thank you so much for this amazing recipe! It’s a keeper:)
Michelle
Vineeta says
What a beautiful pizza!
Katrina Judkins says
First time ever making my own pizza dough and this worked an absolute treat! I like a good thick chewy crust, so I made 3 ~12″ pizzas, pre-baked at 500 for 7 minutes, threw on the toppings and then another 7 minutes. Perfection!
★★★★★
Vineeta says
Thank you very much! I’m 17yo and I got my first oven and I followed this recipe to make my very own pizza (from scratch) and this turned out amazing. I do not have a dough maker so i kneaded the dough my self. I also halved the ingredients because I didnt have enough flour on me and I still managed to make 4 mini pizzas. This is my go to pizza dough recipe! Thank you so much 🙂
Lots of love
Vineeta
Deborah says
This makes me so happy to hear!! I’m so glad you loved it!
Joan says
Sounds like a brilliant recipe with loads of positive comments. Not being used to cup measurements, would you be able give the equivalent metric amounts? Thankyou in advance, can’t wait to try your recipe.
Frank Blankenship says
Can this pizza dough be made using stone ground flour?
Deborah says
I haven’t tried, but I’m guessing that you could.
Patricia Pines says
Hello – Have you tried baking your pizzas in a cast iron skillet?
Thanks!
Deborah says
I haven’t tried this specific pizza dough in a cast iron skillet, but I’m guessing it would work just fine!
Nora says
What should I do if I don’t have a pizza stone?
gloria says
I found this a great article – made me laugh – you should have asked me years ago! Coming from a sourdough AND italian background, I always make pizza dough very wet, and do a long slow rise… The flavours are wuch better and it’s easier to manipulate into thick or thin crust.
I don’t knead (I let it autolyse while rising), and when I punch it down, I stick it straight in the pizza pan (cast iron for crunchy fried bases) to spread out on it’s own, while I prep toppings. Then I just press it all the way out just before I top it. EASY!
I also put in a little more yeast than necessary – then when I punch down it should smell like strong beer – quite bitter – gets an awsome flavour!
No sugar, yeast straight into the dough, add water, mix and let sit 18-24 hours. Plenty of sugars in the flour.
Kallie Harris says
I was wondering if I could use bread flour, if so; how much?
dian says
Many years ago i owned a pizza restaurant and made many pizzas but i like the tast and texture of this pizza dough better, and it’s easier to make. Great recipe thanks
Jessica says
Just wanted to say thanks for this recipe! I’ve tried to love “homemade pizza” night, but my family and I have always felt it a little lack luster because of the pizza crust. This recipe has changed everything! My kids look forward to it, and even my pizza-snob husband approves.
Deborah says
Yay for approval from the pizza-snob! I’m so glad it’s been a hit.
Rolando says
Hi, Deborah. How big are the pizzas you make? How many 16″ pizzas will the full recipe render?
Thank you.
Deborah says
It depends on how thick you like your pizza. The recipe makes enough for 3 1-lb balls of dough. Most recipes call for 1 lb of dough per pizza. I like my pizza thinner, so I can usually make 4 pizzas out of one full recipe.
Lisa B. says
Your pizza dough is awesome. Made it last night and it came out perfect. This recipe has a little more sugar than most I have tried and I think that is what made it so tasty.
gloria g Walls says
Our pizza is in the oven as I write this……went together GREAT……so smooth……but it is a lot of pizza dough…..after cutting it up, I even used the smallest piece of dough and it is still rising in the oven with all our goodies on it. Did I do something wrong……..can’t wait to give it a try….it looks so beautiful and I have some for the freezer as well……Thanks for sharing and having such nice instructions………..I did have to look up in the comments on what to cook it on and for how long……….but at least I’m giving this one a try………gloria g. in Wellborn, FL
Tammy says
Im do not bake! I do not usually even try BUT I had to try this recipe and Ill never buy pizza out again! The dough was perfect and once I added my toppings, it was the best Ive ever had! Thank you for the easy to follow recipe. It’s foolproof–even so someone that has no interest in baking!
Magpie23 says
Well, it was a bold claim….
Totally lived up to it.
I made it yesterday. Halved it.
Made one pizza yesterday and O. M. G.
Making the other two today with minimalist toppings so the crust is the star.
Bravo!!!
Linde says
Well, this was fun to make! I made 1/2 the recipe, then cut the dough in half and froze one portion. The other i spread out in a 12″ cast iron pan and let rise a bit again. Topped with the goodies then placed on a hot burner for 3 minutes to make the crust a bit solid, then popped in a 500 degree oven for 10-15 minutes. Came out perfect! It was interesting because my crust was actually flakey, a bit like a puff pastry crust, which I love! I’ll make this again. Thank you!
Brooklyn24 says
I made this recipe tonight and I am amazed!! So delicious!! You’re right, it is better then take out! I’m Fairly new to baking with yeast but you Instructions are very clear and helpful. Thank you for all your work that you put into this blog! Will definitely be saving this one 🍕😍👌🏼
Deborah says
Yay! I’m so glad it worked well for you!
Amy Howell says
Can I use olive oil instead of vegetable oil (all I have on hand)? Will it change the texture? I am still on the hunt for “that” pizza dough recipe and am trying yours for pizza night! I hope it’s “the one”!!! Also, if it were to be refrigerated a little over 24 hours, what would that effect? Hoping to make it today, put in fridge, and use it tomorrow night. Thanks!!
Deborah says
I haven’t tried olive oil, but I’m sure you could sub it in. It will probably add some extra richness and flavor!
Jasmin says
Best recipe for pizza.Thank you.
Deborah says
Yay – I’m so glad you loved it!
Emilia says
I changed a few small things (i.e.. active dry yeast instead of instant, and an herbs de province infused olive oil instead of vegetable oil), But this recipe is the best one I’ve used. This was my first time trying the recipe, and I cut it into 1/3because I wasn’t sure it would be as good, but I sorely wish I had done the whole recipe. It took slightly longer to rise (due to the change in yeast) but it was so soft and fluffy. perfect for me and my fiancée.
Deborah says
I’m so glad it worked out for you and that you loved it!
Emma says
Best pizza dough recipe i have found yet!!
Deborah says
I’m so happy it was a hit for you!
Kristy Secord says
This is so close to my recipe, which I’m ashamed I haven’t made for a while… this will get me back to doing that. I use just a pinch of sugar and olive oil in place of regular oil. I love the taste. At times I also add some Penzy’s Sandwich Seasoning – just a tsp or so. My dough freezes great and I just thaw on the counter the day I’m making it, I have never even thought of brad sticks – wow. Such a great and yet simple idea. So glad I found this – it is waking me up to get back to doing this. My husband will be thrilled! Thank You
Amanda says
So far this is my favorite pizza dough! I’ve made this for a few years now. First by hand and now with my mixer. I added some herbs and made a double batch in my kitchen aid 6 qt. I’ve never made so much but I wanted some for tonight or tomorrow for dinner and the rest I’m gonna freeze for those last minute pizza cravings! Thanks so much!
★★★★★
Deborah says
I’m glad you have been enjoying it!
lisa says
Best pizza dough recipe I’ve ever used at home. Tastes like what you get at a pizzeria. Throwing away my old pizza dough recipe..this is my new one. My only mod..used 2/3 of the recommended sugar and drizzled in some honey to feed the yeast. Made my own marinara. Added some roasted eggplant caponata, Italian sausage, mozzarella and parmesan. Chiffonade of basil at the end when it came out of the oven. The crust was the perfect compliment to the toppings. I let my dough rise for about 5 hours
★★★★★
Deborah says
Yum- your pizza sounds amazing!
Maria says
Absolutely love this pizza recipe. It’s the only one I use. I make it every Friday night, my husband and kids love it. 👨👩👧👦 I’ve also done it for other members of the family and they can’t believe how amazing and authentic the pizzas turn out 🍕
I’ve been using a shop bought pizza sauce but would love to make my own.
Jamie says
This is truly a fantastic recipe for pizza crust. In my 46 years I’ve tried an untold number of pizza dough recipes only to encounter varying levels of disappointment with each recipe I would try. I hadn’t made homemade pizza for a couple of years, but thought I’d give it yet another try with a different recipe… yours. With the oven cranked up to 550° and smoke detectors screaming, we made our pizzas and watched them bake. We were impressed with how the crust looked as it was baking and were even more impressed with the texture and flavor (I did add some seasoning to the dough during the mixing process).
Thank you so much for sharing this recipe!!! Know that it will be enjoyed in our home on Friday nights for years to come. And this recipe will go into the collection of recipes I am making for my son and three daughters. Yup, it’s that good.
★★★★★
Deborah says
I’m so glad it was such a hit!
john shephard says
I was a little disappointed with this though it was slightly better than another Best Crust from the net I tried at the same time. Maybe my expectations are too high. I will go through a number of them on the net and see if any are that fantastic. Perhaps you ca only find such crusts in Italy or the various unique upper=crust pizza places that have been opening lately like Serious Pizza in Seattle. I don’t know. Still, thanks for the clear directions. I may have missed it but could not find what temp you suggested so cooked it according to the other recipe 425.
Maya says
After many failed attempts with pizza dough…… This recipe was perfect!!!! I’m very picky when it comes to pizza, and this is now my go to recipe! Thank you so much!!!
★★★★★
Kate says
Oh my heavens. I cannot believe I found this site and this recipe. You have made my day. I too lived in Italy with so many fond memories. I was a child when my father took a job with Pirelli. Then there were the Detroit days and a lot of waiting in line at Buddy’s for the best pizza ever. You have sparked a lot of interest for me. Thank you.
Jenny says
I love colorful recipes indeed, and this pizza is absolutely flavorful!
Love this so good, our family really enjoyed it… saved it to one of my pins for pizza night! thanks! 🍕
dat says
thank you
Kristie says
This is my absolute favorite pizza dough recipe! I wouldn’t change a thing! I’ve done it with whole wheat flour which was fine, a little dry so I would probably need to reduce the amount of flour if I do that again. But, like I said, it’s perfect as is!
★★★★★
Nancy says
I substituted while what flour and it was great! Thank you for sharing!
★★★★★
Nalini says
An absolutely fab recipe. Another here that has tried so many different versions only to be disappointed. I love your step by step, easy to follow guide. My pizzas were perfect on a stone on my BBQ. It worked a treat. Thank you so much!
Cheryl L. says
I have tried MANY pizza dough recipes and was never impressed. Happy to say that I have finally found my go to pizza dough recipe! Thank you so much for sharing. Hands down the best pizza dough!
Kiesha Thomas says
Absolutely the best! This pizza dough is easy and makes a lot so it can be used same day or frozen for future use. We plan on having friends over the next time we make it and having everyone make their own personal pans! We actually grilled these in our green egg on a pizza stone and they came out delicious!!! Thanks so much for sharing.
★★★★★
Ann says
This recipe sounds delicious…I can’t wait to try it. Thanks for sharing.
Stephania Messina says
I’m second gen Calabrese Italian and this is the BEST pizza I’ve ever made!!! Love love love the crust it makes. Seriously can’t stop eating it. The bottom was crisp, the crust pillowy soft with the perfect chewy bite. My boys and I are in pizza heaven! I used the sams club members mark bread and pizza flour, olive oil instead of veg oil and baked on cookie sheets in a 450 oven. The dough stretches out so easy, no need to roll out. Perfection!!!! Thank you!!
★★★★★
Kris says
First time making this, everyone loved the flavor. Next time I would make it thinner then what I did…maybe roll it. I am not an experienced dough worker so probably left it thick and uneven.
★★★★★
Scott Cantonwine says
This formula was right on! I have tinkered with all the fancy Italian “oo” and hot water,cold water, etc. This was a great mixture. I changed it up a little by dissolving the salt in a 1/2 cup of water and extra folds on the half hour but otherwise it was perfection. I have a roccbox and cook at 800 plus but this dough was superb.
★★★★★
Susan Cheney says
Can you use Caputo ’00’ flour instead of all purpose flour?
Onika Newsam-Proverbs says
Question I was wondering whether you use bread flour or all purpose flour which one is better? Have you ever done a mixture? If I do use the bread flour would it change the recipe?
Deborah says
I have not tried it with bread flour, although I’m sure it would work just great! It would give you a chewier crust, but that is usually desirable when it comes to pizza dough!
J Ferguson says
I’ve used a lot of pizza dough recipes over the years, but this is by far “the best” and lived up to its name! Thank you for sharing.
Carol Migliori says
I was wondering if I can freeze this dough? I made it and am not able to use it today.
Deborah says
Yes! I just freeze it in individual portions and take out what I need when I need it.
Chelsea L. says
Just made this crust for our pizzas tonight and it is hands down the best of the half a dozen or so I’ve tried! For sure out new go to. I substituted Italian herb infused olive oil for the vegetable oil and it added a perfect subtle Italian flavor. Thank you so much for sharing!
★★★★★
Janie Edwards says
Perfect. Just perfect.
Annuh says
Love this recipe! One of the best I’ve ever tried! Very reliable!
Kim Battle says
I’m giving this pizza dough a try for the first time tonight ! actually its my first pizza dough try ever, I’m very excited about this so far its rising beautifully.
Stay tuned for the end results.
Ayo says
I and my family love pizza so much, your blog is highly informative, thanks so much.
Tatyana says
I love this recipe, the best pizza ever
★★★★★
Rob says
Great Recipe
Rennie Testerman says
I loved this recipe. An you can you make yeast rolls ot of it. Please email me back.
★★★★★
Dorothy MacRae says
can you freeze the dough and if so how and how do I thaw and bake please reply to my email as I am old and not great with computers thank you
★★★★★
Eric says
Great recipe, but even better slightly modified.
1 tablespoon coconut sugar (for yeast activation)
3/4 teaspoon SweetLeafs Organics organic stevia
1/3 cup olive oil
1 whole bag 1 KG 00 flour or farina
3 teaspoons quick rise instant yeast
rest of the ingredients the same.
How to make sure your dough rises (for readers because mine would not): Once the dough is made, what you need to understand is that yeast loves moisture and warmth, so you want the batter even after its combined to be on the wet side i.e., add 1/4 cup of water…don’t worry it wont stay wet, make sure you distribute the moisture just around the whole dough. Hopefully you have done this in a large baking blue ceramic bowl. Now what you do is fill the sink with hot water up to half the height of your baking bowl, keep it there, – if after 10 min the surrounding water is very warm, but not hot keep in there another 5 min, otherwise put it on the counter right away. At the 20min mark, cover the bowl. From when you distributed the moisture, you need to give the dough about 30 min to rise. You won’t believe how much your dough has risen. Epically wonderful, finally my pizza dough double or triples in size.
For your dough to rise you
Absolutely Fail Proof.
★★★★★
Jihan says
I am so glad I found this recipe , made it few days ago and I loved it ! Will be making it every week 🙂
Darlene Elston says
Best pizza dough recipe yet!
★★★★★
mb says
Excited to try this. We canned our pizza sauce and it needs a worthy dough! Questions: Can I get this dough together tonight, put it in the refrigerator, and then make the pizzas tomorrow? Will it rise too much? I know that you said “within 24 hours,” but I am looking for reassurance.
Deborah says
You should be able to. I have refrigerated leftover dough for a day and have been totally fine. It will continue to rise, but just punch it back down and you should be good! I hope you love it!
mb says
I did refrigerate it and my three portions were busting at the seams into one huge clump this morning! I did not see your advice about punching it down. I guess I should have left it in the proofing bowl and then formed the rounds in the morning? Maybe this is why mine is a bit “breadier” than I would prefer. I will try again. Next time I will use a pizza stone, and I will follow your advice. Thanks for your response. I really appreciate it. I have jars and jars of homemade pizza sauce and I need to get this crust down! 🙂
★★★★★
Teena says
I tried this thinking it would work like conventional pizza dough. It doesn’t. Do not attempt to use with a peel or preheated pan. Way too sticky for that. The flavor is good and would work ok for a pizza that is put together on the pan.
Laura says
Thank you for this recipe. I really appreciated the detailed instructions, explanation about the need for the dough to be sticky and photos showing the ideal texture of the dough. The pizza turned out great. I let the yeast bloom longer than a few minutes though because it didn’t bloom in a few minutes. The amount of time it takes for yeast to bloom in water and sugar depends on the age of the yeast and the weather conditions. It happens to be very dry here so it took longer….more like ten minutes. This recipe made a huge amount, but, I was warned. I was happy to read that the pizza balls can probably can be frozen. This will be my go to pizza dough recipe from now on. Thanks again.
★★★★★
Sarah Griswold says
This looks great rising! Have you frozen any of the dough for later?
★★★★★
Deborah says
Yes – it freezes well!
Allison Johansen says
Loved it!! I used half whole wheat flour as well and it worked beautifully. Very flavorful and great texture!
★★★★★
Amina bibi munnee says
Please write how many inches pizza with one ball ???
For thin n crispy pizza ?
Thank you
Awaiting
★★★★★
Deborah says
It all depends on how thick you make it and how much you roll it out. If you only make 3 pizzas, the dough is not thin. I usually make 4 pizzas and get thinner pizzas, but not quite as thin as a neapolitan style pizza. I usually make my pizzas about my pizzas about 12″-14″ because that is how big my pizza stone is.
Derek says
You mention that you like your pizza bases a bit on the thin side but this still looks quite a deep base to me. To make it thinner would you simply suggest rolling it out thinner or would you reduce the rising time?
Deborah says
I would probably just roll it out thinner. You might need to roll it then let it rest for a few minutes before rolling again so that it will stay stretched out.
Connie Williams says
Can you use active yeast in this recipe and will it freeze for later use
Deborah says
You can, and it freezes well!
James Schmadl says
Can i freeze the dough ball for a period until ready to use?
Deborah says
Yes – this freezes well!
Jay Capo says
I just ate a pizza using your recipe. I made the full recipe and I made it into two 18” pies. They were on the thicker side Vs. thin crust. The dough wasn’t chewy, it held up to the sauce perfectly, it was the best homemade pizza dough I’ve ever made. I’ve been making my dough recipe from someone on the Internet that did the cold rise which takes three days. Before that I just let it rise once and bake it. I was hoping to find a better way that allowed me to have pizza the same day. Other than not using a rolling pin because I feel it gets the dough to flat and kill some the air bubbles, I did every how you stated. This is worth 10 ⭐️
★★★★★
Deborah says
Thanks so much – I’m so glad you liked it!
S Bischoff says
EMERGENCY! Please help! I am making this recipe and am deciding between having it for dinner tonight or tomorrow. I was originally planning on doing it tomorrow because I wanted to let it have its first rise in the fridge since I’ve heard that is what makes it taste best. However, the dough seems to have doubled already after being in the fridge for 6 hours. I also read that I should punch it down so I did and am now stressing… Now that I have punched it down, should I leave it unrefrigerated and let it reach room temperature and do it for dinner tonight? Or should I put it back in the fridge and let it rise overnight still? Please help! Thanks!!!
Deborah says
I would definitely refrigerate it. This dough will rise quite a bit and continue rising. If you are using it tonight, just take it out of the fridge about 30 minutes before you are ready to roll it. I almost always make the dough the same day I am going to use it (unless I am freezing it) because it will continue to rise. If you want a longer rise, you can always cut back on the yeast next time, as well.
S Bischoff says
Thanks so much for the quick reply! I didn’t think I would get a reply in time so I put it back in the fridge and will be making it tomorrow. I do realize that this recipe calls for more yeast than recipes in which you are supposed to let it rise in the fridge. Next time, I am going to make it the same day I make the dough and will see the difference. I just REALLY don’t want a sour taste in the dough and hope it has a good flavor after rising for so long. Thanks again for all your help!
John doh says
Used half whole wheat and half white all purpose flour and turned out great! Stretched it pretty thin and still held a Hawaiian style pizza without pre baking crust at all… 450 for about 14 min to get toppings a lil crispy.
★★★★★
Matthew says
Wow…just, wow. The crust that came out of my oven from making this pizza dough was absolutely amazing. And you sure weren’t kidding when you said it is sticky. I made the mistake of trying to get the dough out of the mixing bowl with my fingers instead of a spatula. I ended up having to add a bit more flour to get it manageable again. Speaking of flour, I used 3 cups of all-purpose flour and 3 cups of bread flour, so I could get both a chewy and crispy crust. Baking the dough on a heating pizza stone is a great tip! I have used a pizza stone before but not one that had been heated before. I think that made a big difference. My family and I are excited for me to make more dough next Friday! Thank you for sharing your recipe!
★★★★★
Deborah says
I’m so glad that you loved it!! 🙂
Rebecca says
I don’t have pizza stones can I just use regular pizza trays? I want to try this tomorrow for my boys.
Deborah says
Yes – regular pizza trays will work!
Stacy says
This recipe was perfect. We had to tweak it a smidge since mom is on low sodium diet (just used a salt substitute). We made 4 small-medium pizzas and 1 calzone using this recipe. Best pizza we’ve ever made (especially since going low sodium). Will use recipe from now on when we want pizza.
★★★★★
Deborah says
I’m so glad it was loved and that you were able to find a way to adapt!
Kobuu says
Testament to how good this recipe must be is that it was posted in 2015 and still getting comments in 2019. Deborah, thank you for this. I’ll be trying tonight as my first foray into truly homemade pizza (I recently mastered homemade marinara sauce). My husband is excited at the possibilities and it might be time to invest in a pizza stone!
Denise Nourse says
Just made the dough. The family LOVED it! So simple, not chewy, preheating the stone worked great, using parchment is brilliant and the taste was fabulous! Thank you. This will be my go to from here on out!
Casey says
Do you have to have a mixer? I unfortunately don’t :/ can you just hand mix and it turn out ok?
Deborah says
You can definitely do it by hand – it will just take a little bit more time and muscle. 😉
Krysta says
Thank you so much for this recipe and the instructions! I love being in the kitchen and making new things, but pizza dough has always been a struggle! Leaving the dough sticky was wonderful advice and it made a very delicious pizza. Saving this as my go to recipe! Thanks again!
★★★★★
Veronica Walters says
After countless attempts at homemade pizza dough, I had all but given up.
Based on the raving reviews, I decided to give homemade pizza dough one more try with this recipe.
OH. MY. GOD.!!
The reviews were right!! This dough is superior!!! I used my bread maker to whip up the dough. My bread maker makes 3lb loaves so I figured it could handle the load and it could! I had read previous comments asking if the dough could be made in a bread maker and I’m here to report that it works perfectly! *as long as your bread maker can make up to 3lb loaves. I added the wet ingredients first. Followed by sugar, salt, flour and then yeast ontop. Ran the dough cycle. Removed it, punched it down a bit, popped it in an oiled bowl and stuck it in my oven with the light on for an hour. I then punched it down, divided into 3 dough balls and spread on pizza pans lined with a bit of corn meal. No extra flour needed at all!
If I can help it, I always handle any dough with oiled hands vs floured hands.. So this recipe was more my style!
The entire time I was eating, I just kept saying “I can’t even believe I made this!!!”. It’s THAT good.
Please please please give this recipe a try! You will NOT regret it!! It’s perfectly crisp but the crust is still soft and light!! This is now my go to pizza dough recipe! 😍
★★★★★
Cindi says
Absolutely delicious pizza crust! Slightly difficult to handle with the stickiness, but so worth it. I did freeze the extra. It worked beautifully, even continuing to rise when defrosting!
★★★★★
Puneet says
This is the best pizza dough ever! It was a big hit with the family. Pizza was delicious and I can’t wait to try more pizza recipes. Thank you for sharing this.
Bethany says
Finally, the homemade pizza crust I have been looking for my entire adult life! I was worried because it was REALLY sticky, but I followed the instructions exactly, including the preheated stone and parchment paper. Perfect!
★★★★★
Earl says
Works great. The parchment transfer to hot pizza stone was a game changer. Loved it!
★★★★★
Elena says
Thank you so much for such a simple and amazing pizza dough. I had leftover roasted chicken, plus added some bell peppers, mushrooms, tomatoes and red onion, Colby jack cheese, and used mixture of mayo and ketchup for base, My pizzas turned out so so good!
★★★★★
Marla Eglowstein says
My fiance and I are submitting a rave review!
★★★★★
Chrissy says
Going to try this recipe tonight for Monday night football. Let’s see if my family believes that I made the dough myself.
Christine says
This is absolutely the “BEST” pizza dough recipe. Husband stated it was “SUPER GOOD” and a keeper because of the dough. Thank you so much for the recipe and such great baking tips.
★★★★★
Paige dz says
This recipe so easy and wonderful! I usually make 3 pizzas, but tonight just made one and used the remaining dough to make a loaf of bread, and my goodness is it delicious.
★★★★★
Cate says
Best pizza dough recipe!!
★★★★★
gregory anderson says
Thank you! I prefer recipes from scratch, and now I have that alternative to utilizing frozen bread dough.
Erin Burk says
I have made this recipe 3x now. Used it for pizza the first time. We made 3 pizzas, and the first was underdone, but we learned from that and the second 2 were great. Next time was for panzerottis. Fantastic! About to roll out the third batch to make panzerottis again at my sons request! Made half the recipe and have 5 balls of dough perfect for panzerottis!! Easy recipe, highly recommended for bakers of any level!
★★★★★
Misti says
It was so easy to make and the best homemade pizza crust we have ever tasted!
★★★★★
Erin Bodo says
Thank you for sharing this! I have been searching for the perfect home made pizza dough recipe for years – this one is it! This is now my go to. The advice to make sure to leave the dough sticky not just tacky has been key!
★★★★★
Steve K says
Leaving the dough wet and sticky is the trick, all right. When I worked as a pizza chef in college, I learned to judge the stickiness of the dough by amount that would “climb” the mixing arm of the dough paddle. If the paddle produced a hole in the dough, instead of making it stick to the arm, another bowl of water was thrown in. Now, when I mix dough by hand, I do the same by just watching for the dough to climb up the handle of my spoon or spatula.
Athena says
Does it matter if I use olive oil instead of vegetable oil? What do you prefer?
Deborah says
You can definitely use either! The olive oil will add more flavor – it’s all a matter of preference.
Naomi G says
This is the best pizza dough ever!! We made one large thin crust for me and hubby, and 4 individual pizzas for the teenagers! Still have enough dough for a breakfast pizza. Was alot of fun for our NewYears eve shenanigans! Definitely saving this as my go to!!
★★★★★
Caroline says
I just made this today, super easy recipe! This is the easiest dough I have ever worked with at home! It was room temperature and rolled out perfectly and didn’t shrink up when I was shaping the pies. They baked perfectly and were super pillowy with a bit of a crunchy crust on the bottom when using a hot pizza stone. Loved it and will definitely use again. Whole family loved them !
★★★★★
Betsi says
So easy even I could make it! I am so proud of myself! I read and reread the directions. Watched the video and I got to work. I did the yeast test and sure enough it didnt foam. Threw it away and started over. Success! I followed every word and it was just delicious! I also baked it in a 500 degree oven on a preheated stone. I don’t have the wooden paddle so I just made my parchment paper extra long and transferred it, carefully, to the hot stone. I sent pictures to everyone I know! 😊
berta says
What is the consistency of the dough after baking…I like a ‘chew’ to the texture..not bread like
Deborah says
Yes – this one has more of a chew than a bread texture!
Szewczyk says
So, if I want to only make half of this I would only use 1 1/2 Teaspoons of yeast? Dosen’t seem like enough.
Deborah says
Yes – just cut all of the ingredients in half!
Lisa A. Boban says
I’ve been making pizza at home for years with some success. But this will be my go to recipe for pizza dough! I live the airy texture and great crisp bottom. I use a pizza steel instead of a stone, but that was my only change. Your detailed instructions gave me confidence to work with the MUCH wetter dough than I’m used to. But I trusted the process and was rewarded with truly great pizza!
★★★★★
Kelly Null says
Deborah, this is the BEST pizza dough! Outstanding! Followed the recipe to a T and it was delicious. I made homeade pizza sauce and used fresh mozzarella, Boars Head Salami and fresh basil. My son said this was better than anything you could buy! Thank you for a great recipe
★★★★★
Robert Johnson says
I’m shocked that I’m the only one here having trouble with this recipe. I always measure my flour by weight so I converted 6 cups of AP to 750 grams (courtesy Traditional Oven). I carefully measured exactly 2.5 cups of water. The result was not a sticky dough – but absolutely wet! Like soup.
Using Traditional Oven again, 2.5 cups of water is 591 grams. So by baker’s percent, 591/750 = 78% water to flour. I had to add many handfuls of flour and it was still very sticky. What am I missing because nobody else seems to have had this problem?
Robert Johnson says
I’m pleased to announce that despite the difference in flour measurement, it turned out amazing! Thank you so much! Crispy crust but so soft on the inside. First time using a baking stone and it’s amazing. They were done in 7 minutes – perfectly browned top and bottom!
Katie says
Hi Debra! Have you ever tried freezing some of the dough to use at a later date? Or if not, do you think it would thaw out well?
Deborah says
Yes – it freezes very well!
Sharon says
Very good recipe. Easy to make
★★★★★
Karen Shelton says
This is the only pizza recipe I will use from now on. Absolutely perfect crust and looks like it came from a pizzaria…Thank you so much.
Beth says
This recipe was fab!! Used in the UK today ☺️ First time I’ve ever made a pizza myself and I’m inlove!
SanetCooks says
Great recipe!
★★★★★
Ann says
I made this recipe last night for my 93-year old Sicilian mother who has baked her own bread and pizza for 75 years. We both absolutely loved it! The best pizza dough I had ever made. The crust was crispy and the dough soft and airy. This recipe will be the only one I use going forward. Thank you so much for sharing this recipe and for the great instructions and video!
★★★★★
Daniel Hanninen says
I really liked this recipe. I used half of it to make pizza last night and today I used the rest to make a loaf of bread that turned out great. Thanks so much for posting the recipe. Dan.
★★★★★
Edna Ocheltree says
This recipe sounds great and I plan to make it soon
I have learned through the years that when making sweet rolls using only enough flour to leave the dough somewhat sticky will make the finished product tender and moist.
luvpizza says
How would I break this recipe down for 2 people.. can you help me? I love Pizza but 3 dough balls is to much for us..
Deborah says
You can just cut all of the ingredients in half. I’ve done that plenty of times and just made 2 thinner pizzas.
ANTIONETTE HUTCHINSON says
This pizza dough recipe is the best I’ve tried so far
★★★★★
Renee says
After being disappointed after trying Giordano’s (famous pizza place in Chicago) posted recipe, I tried this one. It was perfection! So much lighter and chewier and tastier. Can’t wait to show it off at my next party!
★★★★★
Franklin says
This was my first homemade crust. I also used my counter top mixer for the first time to make the dough. I used bread flour and the crust came out with a crunch and we loved it. I’m hooked on homemade pizza.
★★★★★
John Manson says
I have been making pizza dough for years, i means years, always seemed to come out somewhat tough, mind you some not to bad, but this is the first time I didnt use a rolling pin. this dough turned out great, thanks.saved in my recipes.
Debbie says
This was fantastic.
★★★★★
Teresa Boron Irwin says
I’m curious about using parchment paper on such high heat. My parchment paper instructions say no more that 420 or 435 degrees.
Deborah says
Definitely only do what you are comfortable with. I’ve never had a problem since the pizza only bakes for a short amount of time. But if your parchment paper is cautioning you, make sure you keep an eye on it.
PATRICIA L WARREN says
Just made your pizza dough. This is the first time that I made pizza that was edible. Even my granddaughter ate two pieces. Thank you. I just need to get the shaping of the pie correctly. Practice makes perfect.
★★★★★
Annette says
I followed the recipe step by step. My dough is so watery and sticky that I had to call it quits and order pizza.
Laura says
This was the best pizza dough ever. I made a very large one for my hubby and I and 2 good sized pizzas for my grandkids. OH YUM!!!
★★★★★
Kaity Hill says
My husband and I set out to make homemade pizza dough tonight and followed this recipe to a t! It turned out FABULOUS!!! We could not believe first-time pizza makers like us could pull it off. Our pizza was better than any I could have ordered. Thank you!!
★★★★★
Shelly says
I have been using the pizza crust recipe from artisan bread in 5 min a day book, as you mentioned, for years! I decided to try your recipe for an 11-yr-old boy birthday party and have them make their own mini pizzas. I did the crust the night before and divided it into 13 mini balls. It was fabulous and an absolute hit!! I will say that my experience with artisan bread did help and was awesome on my first try. It was easy and I’ll be using this a lot more in the future! Thank you!!
Crystel says
Wow wow wow! This is the best pizza dough I’ve ever tried! I’ll never order out again! I halfed the recipe and got 2 large pizzas. I made chicken/prosciutto/bbq sauce and ham/sausage/pizza sauce. Absolutely delicious!
★★★★★
Dee Sagrelius says
OK, I’ve been trying many recipes and this one is best so far!! Made enough for 4 pizzas (2 for now and 2 in freezer). I was impressed that the dough didn’t tear and was so easy to work with. I did used 00 flour and next time I will try with olive oil. Thank You!!
★★★★★
sim says
Amazing recipe. the recipe makes a Finger licking pizza. I ve made most of all Artisan kind of pizza , they are good but time consuming, your recipe fits the bill so well. With in hour or two what delicious gourmet result it gives. This will be my go to pizza dough recipe. I’m so glad that I stumble upon
Thanks
★★★★★
Lisa G says
Can I use whole wheat flour instead of AP?
Deborah says
I’m sure you could! The end result will be a little different, but it’s definitely an option. I would suggest replacing half of the all-purpose with whole wheat to start, otherwise the dough may end up too dense.
Dan says
Love the recipe I used work in a pizza place
Tina says
This recipe made the perfect dough for wood fired pizzas that we make in our kamado! I can’t stress her point enough about leaving the dough a little sticky. Thank you so much for this recipe and all the photos you provided along with it
★★★★★
Madison says
When you are going to use this dough a couple hours later in the day, do you refrigerate it after you portion it out or leave it in one big ball? Also, do you leave them all in one container or split them up?
★★★★
caitlin mooney says
ive been trying for five years to get my dough right and it was here all along! thanks so much, ive bookmarked this page for future reference!
it is a bit messy but very much worth it for the end result, i used half plain flour and half 00 flour. amazing.
★★★★★
kooob says
Have you used olive oil in place of the veggie oil? I love the recipe and will make it! Just curious about your experience and if there’s a good reason to stick with veggie oil?
Deborah says
You can definitely use olive oil! I use vegetable oil because it’s a more neutral flavor (helps when making food for kids) but the olive oil would give you some great flavor!
Jackie Frank says
This is the BEST pizza dough recipe. I’m Italian and have never found a recipe that everyone raves about. This is it! Thank you.
Ali says
Excellent pizza crust!! I made one pizza in cast iron skillet and one on a sheet pan. Both were perfect! After taking the cast iron out of the oven I drizzled garlic herb butter on the edges of the crust. 👌👌
Samantha Paradinha says
I am about to try this recipe. Sounds great! Fyi You are NOT terrible and transferring pizza… You may be terrible AT transferring pizza. You, Deborah, are not terrible. 😉
Deborah says
Haha – thanks for catching that! 🙂
Jean Roberto says
I’ve made this recipe twice now and my family has really enjoyed it. Using parchment paper is the best baking tip I have had in a long time! That’s a game changer for me. Have you ever used this recipe to make bread? I’m thinking of trying it but curious if you have tried it. The video and your detailed instructions were so very helpful. Thanks for sharing.
★★★★★
Marie Moore says
We bought a pizza oven and had friends over to try out my new recipe using this dough. We all agreed it was the most delicious dough and pizza we have ever eaten! I added this to My Favorite Personal Pins board on Pinterest.
★★★★★
Heidi Flewelling says
I’ve been baking for over 50 of my 64 years and tried making my own pizza crust now and then but never very happy with any – until I tried yours – it was fantastic – thank you SO much!
It will now be my “go to” recipe once a week 😀
Janet says
This recipe was so easy and the taste was incredible. I make bread all the time but I’ve never made pizza dough before. This recipe will be the one I use from now on.
★★★★★
Lizette7 says
I’ve tried another pizza dough recipe but this one is the best even my family noticed and agree. . Thank you for sharing. Happy Bless baking. 😊
★★★★★
Rasneet Kaur says
Hands down the best homemade pizza dough recipe. There really isn’t enough time to plan ahead and proof the dough. It came together quickly and tasted great! Thank you
★★★★★
Ashley says
Can you use this recipe in a stone pizza oven ?
Deborah says
You should be able to!
Alex says
Hi, I am from another country, can you tell me how much is 1 cup in milliliters? Thank you.
Deborah says
Which ingredient are you wondering about? There are lots of online converters – it might be easiest to do a quick google search and you’ll probably be able to find the answer. 🙂
Talya says
This pizza dough is the best!!!! Made it twice already in one week. My kids eat every last crumb. Thank you so much for the recipe!!! I’ve never made anything with yeast before and it turned out just perfect!
★★★★★
Judy M says
Excellent! Made this for dinner tonight with BBQ ranch chicken with onions and bacon. Half dough in the freezer for another day.
★★★★★
paula kuczynski says
I’ve made this recipe a few times already and have been sharing it! It is perfect! I love to bake and cook and it hasn’t failed me yet. Thank you so much for sharing it! I will continue for you!😊
★★★★★
Keegan says
My favorite dough that I’ve tried so far.
Can I freeze the leftover balls?
★★★★★
Deborah says
Yes – it freezes really well!
Nikki Perry says
Thank you! FINALLY a great pizza dough recipe!
It was easy to make too. I cut mine into 4. I made one immediately, put one in the fridge for the next day (it definitely does still rise in the fridge haha), and two in the freezer. I pulled one from the freezer and threw it in the fridge to let it thaw overnight. Made the pizza tonight and it was great! I had the dough in the freezer for almost two weeks. I will be making more and freezing it so I always have it. Thank you again!
★★★★★
L says
I’d never made homemade pizza. Now, I’ll never buy frozen pizza or any other pizza again (sorry Dominoes, Pizza Hut, etc.).
So simple to make. Dough freezes well. About to make a Tilapia, pepper, onion, Brussel sprout, squash, and zucchini pizza. I know it will be YUM!
Try this. You will adore it! Thanks Deborah!
Andrea Bartee says
I made this recipe last night for the first time. I usually make my dough in the bread machine, but my husband always commented that he didn’t care for the taste of it. So I looked for something new. Your recipe was by far delicious! I have two questions for you though: I see in the video you used the mixing tool for the mixer. Would a dough hook work better?Secondly, my husband wants me to make a bread out of this. Would that work the same?
★★★★★
Deborah says
I mostly don’t switch to the bread hook because you don’t have to knead the dough, so I don’t like having something else to wash. 🙂 I haven’t tried making it into bread, but there are a few comments here of people who have an have liked the results.
Salam says
This was the best pizza I have ever made. I was scared using the dough because it was sticky bu floured my hands and the paper. This is my to go dough
Rebecca says
How would you bake this pizza without a pizza stone?
Deborah says
You could use a baking sheet or a pizza pan.
Jessie Violet says
This recipe was a HUGE hit in my household! I’m looking for anything to bring joy to this covid19 quarantine, and pizza did the trick.
I made some moderate tweaks. I halved the recipe, and used the full three cups of flour, making two balls of dough. I rolled out the dough and baked it for two minutes before adding toppings to be sure it was cooked, then cooked it for eight mins with the toppings. Don’t forget to poke with a fork!
Lastly I coated the outer crust with olive oil and garlic powder – a little something my mom always did for our pizza as kids.
Thank you for this recipe! It was super easy and delish.
★★★★★
Jennifer says
I only have the yeast packets, which are 2 1/4 teaspoons. Any suggestions?
Deborah says
You will just need to use one packet and measure out 3/4 teaspoon from a second. You could just add one packet, but it will take longer for the dough to rise.
Jacques Pienaar says
Hi Deborah
Excellent recipe, clear and well thought out instructions and very yummy to eat. It was also the best recipe to make during the CONVID 19 lockdown in good old South Africa.
I am looking forward to enjoy many more of your exceptional recipes.
Best wishes Jacques Pienaar
★★★★★
Shannon Duffy says
We’re gonna try this tonight. I like the “over-flour-ing” guidance. Explains some whole wheat bread issues we’re having.
Yenny says
This recipe was amazing.., I’ll be using it every time.
★★★★★
Frank johanson says
Love it
★★★★★
Rebecca Hackney says
I just made this pizza dough with my 2 daughters in my stand mixer. They asked to try “it”. It is SO soft and smells AMAZING! (It tastes SO good! 😋) We cannot wait to bake it! I will update later.
Melissa says
So amazing, better than our take out!
★★★★★
David schoen says
This was a great recipe,easy to make and delicious😋
★★★★★
Cynthia says
Do you freeze the dough ball or the rolled dough? Made this for dinner last night and want to freeze our remaining dough. The pizzas were delicious (even though I think my dough was a little too sticky, live and learn)!
Deborah says
I freeze it in balls of dough, then let them come to room temperature again before rolling it out.
Ria says
I loved this recipe! It was so easy and delicious! My family loved it!
★★★★★
Danielle says
I never come back and comment on the recipes I make (I know I need to be better at that…) but my goodness this was perfect! Easy to make and the pizzas turned out so fluffy & delicious. I think we’re going to use the leftover dough ball for cinnamon rolls tomorrow!
★★★★★
Sarah Fong says
First time ever using yeast in a recipe. I usually make pizza dough using self raising flour and Yoghurt, but since I didn’t have any Yoghurt, decided to look online for an easy pizza dough recipe and after sifting through dozens of recipes decided that this one looked the easiest and quickest. I dont have a dough mixer, mixed by hand, left it to rise and didn’t have to knead or roll it out. I made 3 huge Awesome pizzas and shared between 3 adults and a child we had pizza for lunch and dinner and it was all finished. I usually take my ques from my 8year old GrandDaughter to see if my cooking a new dish is successful, tasty , and from the first bite, all she kept saying was Bubu, this is so yummy and she polished off the first piece and was happily on to the next. THANK YOU FOR AN AWESOME RECIPE. GOD BLESS!
★★★★★
Mickie Wallace says
I made this dough last night and was the best by far and so easy. I ran out of instant yeast and was wondering if I could use active dry yeast instead?
Mickie says
Best dough ever! Easy peasy. Thanks
Deborah says
Yes – active dry yeast works as well.
Hannah @ FamilyFoodFreezer says
By far the best homemade pizza dough recipe I have tried to date! I will definitely be sharing this with many other people through my blog! Seriously so good!
★★★★★
Jamie says
Can this be frozen for later use!?
Deborah says
Yes! It freezes well.
Verna Roberts says
I just made my first homemade pizza using this super easy to follow recipe and it was Delish!!!!
Thank you for posting. My family was delighted.
I was a little afraid but followed the recipe to a T and it turned out BEAUTIFULLY 🙌🏾🙌🏾
Jona says
Very good recipe! I divide it into 3. Used 2 for the pizza crust and freeze the other, wrap it with plastic wrap and ziploc bag. I used it after couple of days. Jst let it thaw in the fridge before using it
★★★★★
Jess Lord says
This recipe was fantastic! Steps were clear and easy to follow – had a blast making this with my two sons. And the results were phenomenal. The full recipe did a great job of feeding my family of 5.
Maya Becker says
I loved this recipe, it turned out great! However, the pizza tasted really sweet which isn’t really what I like in a pizza but other than that it was great. I’ll probably cut down the sugar by a lot if I make it again. I was wondering if it makes a difference?
Charles Thornley says
I have been cooking pizza since I built my own pizza oven in 2010. This is ,hands down the best dough. Thankyou, staysafe. from us all in the UK.
Elsor says
I love the way you baked the crust .
★★★★★
El says
It’s amazing recipe of pizza dough!!! 3rd time making it.⭐️⭐️⭐️⭐️⭐️
★★★★★
Sara Lane says
Hello…. I am curious… Do I need to click the x3 to get the recipe for the 3 pizza doughs? I am so excited to try this recipe after reviewing all the comments… Thanks in advance 😊
Deborah says
Nope – the recipe as is will make 3 (1 lb each) balls of dough.
Elaine says
Fantastic pizza dough. Real easy to roll out or stretch with your hands
★★★★★
Lyly Tran says
I tried this and yes the crust taste just like Pizza Hut pizza. My kids loved it
★★★★★
Wellington Passos says
I had to come back and leave a comment because the dough came out, with the taste, texture, and look I imagined. The dough came out perfect! With no doubt the best recipe ever. Thanks very much Deborah!
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 able to handle the dough leads me to believe I’m doing something wrong! How long do you knead it for in your mixer?
★★★★
Deborah says
I don’t mix it for too long in the mixer – just really long enough to get it all mixed together. If it’s really too sticky to handle, you can add in a little more flour. I will usually just flour my work surface (or my parchment paper) and once the outside of the dough has a thin layer of flour, it’s easier to handle. You might have to play around with the amount of flour you add, though, if it’s way too sticky.
Gladys Werleman says
Best pizza dough ever! Thank you so much for your 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!
★★★★★
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.
★★★★★
Kathy says
Beautiful dough. Makes a great pizza Thanks for the recipe
★★★★★
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.
Tim Hegarty says
Have you ever put the dough in the freezer
Deborah says
Yes – it freezes well!
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.
★★★★★
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.
★★★★★
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.
★★★★★
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 !!
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!
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.
★★★★★
GARDNER COOK says
Similar to my recipe but don’t forget to use Caputo 00 flour. It’s the best.
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.
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.
★★★★★
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?
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
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.
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!
★★★★★
Mike E. says
By far the best. Thanks for the keeper
★★★★★
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!
★★★★★
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!
★★★★★
Lori says
I used half of the recipe to make two 12″ pizzas.
★★★★★
Jim Valiante says
Best recipe ever!
★★★★★
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.
★★★★★
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.
Diana Amat says
Sucess!!!’brilliant recipe!
★★★★★
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!
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!
★★★★★
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
★★★★★
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.
★★★★★
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.
★★★★★
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!
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!
★★★★★
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!!
Maria Ramos says
I loved this recipe so much!!!
★★★★★
Debra says
This is now my go to pizza dough recipe. So easy. So delicious!! Thank you.
★★★★★
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?
Harssh mehraa says
Your recipe is really good and i tried making pizza dough which came out very nice.
Thanks
★★★★★
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
Randy Jackson says
Excellent! So much better than any purchased pizza crust!
Laura says
Fabulous
★★★★
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.
★★★★★
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
★★★★★
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!
★★★★★
Rose Sanders says
My first time making dough frm scratch. Turned out great!
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
★★★★★
Bryan says
Simple, easy to make and it’s delicious! It’s the 3rd time we’re using this recipe.
Christopher Sanders says
Was able to make eight personal size pizzas using this recipe. Came out great using our pizza stone.
★★★★★
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.
★★★★★
CHERYL P CABRAL says
Can you use bread flour instead of AP flour?
Kc says
Hi! Do i still need to knead the dough if i mixed it by spoon?
Donna L. Marquis says
fabulous dough recipe, crunchy on the outside, very tender on the inside. will keep this one!
★★★★★
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.
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!
★★★★★
Parveen Kumar says
That was really great. Never tasted such good pizza base
★★★★★
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!
★★★★★
Marianne Markle says
Can you use bread flour?
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
★★★★★
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.
★★★★★
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 !!!!
★★★★★
Miriam Grima says
I really loved this recipie from A to Z.
★★★★★
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!
★★★★★
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!!
😀 🙂
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! 🤗
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
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!
★★★★★
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❤️
★★★★★
Michelle b says
This dough was way too wet and did not work out
★
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!
★★★★★
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!
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.
★★★★★
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 😁
★★★★★
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.
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!
Laura Bosco says
Can I use olive oil or avacado oil instead of vegetable oil?
Sherri says
Best pizza crust I have ever made! I cut it in half and it was perfect for one pizza.
★★★★★
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.
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!@@
★★★★★
John k says
Thank you. Been searching for the trick for a while! So good.
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)
★★★★★
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.
★★★★★
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.
★★★★★
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!
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!
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!
★★★★★
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.
Benedict.Ann says
Enthusiasm and desire can break through all difficulties
★★★★★
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! 😍
★★★★★
Michelle says
Made this and we love it! 😀 Making this again tomorrow 😉
★★★★★
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!
★★★★★
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
Michelle says
So easy to make! So yummy too! 🙂
★★★★★
Mary Thompson says
This recipe is definitely a keeper. It is so easy to make and the flavor is so so good.
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 🤭
★★★★★
Haimanti Ray says
It turned out just the way I wanted. Loved the recipe. Thank you.
★★★★★
Mindy says
Loved this recipe. Thank you
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
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?
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
★★★★★
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.
★★★★★
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!
★★★★★
Melissa says
Best pizza crust I’ve had in a long, long time! Easy to make and 150% better than the local pizza place!
★★★★★
Melanie says
Best pizza I’ve ever made! Thank you for sharing!
★★★★★
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.
★★★★★
Derlin says
This dough is definitely a keeper. Best homemade dough that I’ve ever made.
Will be hand written into my recipe book.
★★★★★
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
★★★★★
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
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.
★★★★★
Jaime Wrobel says
Does this dough freeze well?
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
★★★★★
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!
★★★★★
Dominique says
This recipe is absolutely fabulous!!! I finally found my perfect recipe for pizza dough!!!
★★★★★
davey houston says
I have no pizza stone can an overturned baking pan be a substitute? I hope to make this tonight
Misha says
Thank you some much, for this recipe🍕it’s the best.I’ever had.🍕🍕🍕😋
★★★★★
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.
★★★★★
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!!
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! 🙂
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!
★★★★★
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
Mrs. H says
What rack do you bake it on?
Esmeralda says
Can I use olive oil instead of vegetable?
Deborah says
Yes!
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. ❤️
★★★★★
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!!
★★★★★
Julie Bright says
Really is the best!!
★★★★★
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!
★★★★★
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
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.
★
Terrie Mayer says
I thought you didn’t have to proof instant yeast.
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.
Angela says
Nope! Sticky, doughy mess. Worst pizza dough recipe EVER!!!!
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!
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!
★★★★★
Jenny says
Truly one of the best recipes for pizza dough! Thanks so much. Made it twice so far and more to come 🙂
★★★★★
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.
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!
★★★★★
dorian says
love the pizza recipe, looks so simple cant wait to try it😁
★★★★★
Niccola says
I loved this recipe so much
★★★★★
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
★★★★★
Laraine says
It’s the perfect pizza dough. Thank you !!
★★★★★
Brenda Pizzino says
I love this recipe!!!!
★★★★★
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!
azialeigh says
I absolutely loved this recipe. I also used this same recipe to make a simple white bread and it was so great.
★★★★★
Ash says
A wonderful recipe. The pizzas turn out perfect with any topping of choice.
★★★★★
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.
★★★★★
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. 🙂
Lakshika kanangara says
This recipe never fails me . Simple & straight forward recipe . Thank you !
★★★★★
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!!!
★★★★★
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!
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.
★★★★★
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!!
★★★★★
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!
★★★★★
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!
★★★★★
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.
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!
★★★★★
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!
★★★★★
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!
★★★★★
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.
★★★★★
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!
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.
★★★★★
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!
★★★★★
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!!!!
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!
★★★★★
Tammy Fisher says
Love this pizza dough! I would love to we more recipes
Carmen Hernandez says
Terrific recipe! My family requests homemade pizza all the time now. Thank you!
★★★★★
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.
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!
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!
★★★★★
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!
★★★★★
Bronte zadow says
This is a good recipe
Ambrin Hanes says
Delicious! I’m 15, and I make this almost every Friday, because everyone loves it so much.
★★★★★
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!
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.
★★★★★
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!!
★★★★★
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.
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.
★★★★★
radmilavidenovic says
ilove pizza
★★★★★
Angela says
Our go to recipe. My husband loves it!
★★★★★
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
★★★★★
Charlotte says
I love the pizza dough
★★★★★
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!😍
Hipt says
I love this recipe my friends and I made it
Surfside says
Turned out amazing, best dough ever.
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.
★★★★★
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!