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The Best Pizza Dough Recipe Ever

4.99 from 681 votes

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Homemade pizza has never been easier with this simple Pizza Dough Recipe! Easy to follow, minimal ingredients required and always delicious. Turn your pizza dough into Stromboli, calzones or just whip up a plain old pie. You will love this recipe!

risen pizza dough in bowl

Actually Amazing Homemade Pizza Dough

The hardest part of pizza making at home is the crust. I’ve been making my own pizza dough for years but I could never get it just right. It was never chewy and/or crispy enough. But after lots of testing and switching over to bread flour, I recently perfected my crust, getting it up to par with the pizza restaurants. I did lots of research and lots of testing and I’m so happy to share this Pizza Dough Recipe with you today!

If you’re looking for a whole wheat option try my Whole Wheat Pizza Dough Recipe!

Main Ingredients Needed

Ok, friends, here’s the list of ingredients you’ll need to make the best homemade pizza dough ever. Nothing crazy or out of the ordinary:

  • Warm Water – warm water helps the yeast bloom faster. But if the water is too hot it can kill the yeast. So be careful!
  • Yeast – fast acting or regular old active dry yeast is fine! This makes the pizza dough rise. This is my favorite brand.
  • Honey – to help activate the yeast. You can use granulated sugar in a pinch.
  • Salt – to season the dough.
  • Olive Oil – or canola oil. The difference is the taste.
  • Bread Flour – this flour specifically has more gluten in it, yielding a chewier crust.

What Kind of Flour Do You Need For Pizza Dough?

For homemade breads, I always suggest using Bread Flour. Bread Flour has higher gluten content (12-14%) which gives you that chewy texture you want for a Ciabatta, French Bread or Pizza Dough. Kneading the dough develops gluten as you go, but starting with a flour that has a higher gluten to begin with is the trick for pizza dough that is just like the kinds you’d buy from the store or get at a restaurant. King Arthur Flour is my favorite bread flour.

In a pinch, you can absolutely use all-purpose flour which has a lower gluten content (8-11%), so the results won’t be quite as chewy but (pro tip!) if you knead the dough a little longer, you can develop more gluten and make it work. If you don’t have bread flour, don’t let that stop you from making this recipe. It will absolutely work with all purpose.

How to Make Pizza Dough

Step 1: Proof the Yeast

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking.

Step 2: Stir in Flour, Salt & Olive Oil

With the mixer on low, add in salt, oil and half the flour.

Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands. The dough should also be cleaning the sides of the bowl but still sticking to the bottom. This is normal!

mixing pizza dough in stand mixer

Step 3: Knead

Once you reach this stage, turn the mixer on a low to medium speed to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean!

Step 4: Rise

Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours or until it’s doubled in size. That’s it!

Now you can turn this dough into anything your little heart desires (maybe try grilling your pizza). To spread the dough you can use a rolling pin but I always just use my hands!

pizza dough ball in large greased bowl

My Pizza Dough Won’t Stretch. What Do I Do?

Forming, rolling and stretching your pizza dough into round pizzas shouldn’t be hard! I have found two main reasons why it can sometimes be difficult:

  • You’ve kneaded too much flour into the dough, thus creating a dry dough making it difficult to rise and form into pizza crusts
  • If you haven’t let your pizza dough rest long enough after kneading, the gluten won’t have relaxed, thus making it hard to roll out or stretch into a thin pizza crust.

Solutions? There isn’t much you can do about dry dough. It’s so difficult to knead liquid into already dry dough, so be sure to be careful when kneading flour into it initially. Better to err on the side of sticky dough than too dry if you’re worried. You can always knead more flour into your pizza dough. If it keeps shrinking as you’re trying to roll it out, try letting your dough sit and rest a little longer to let that gluten relax.

So, How Do You Form Pizza Dough into Pizzas?

Your pizza dough should be easy to work with and be easily pressed out and formed into round pizzas. You can either use a rolling pin, use your fingers to stretch and press out the dough into a round shape or you can try tossing the pizza dough up in the air (like they do at those old school pizzerias) and use the back of your hands (think loose fists) to stretch the dough into shape.

pizza dough in bowl covered with plastic wrap

Tips and Tricks For Amazing Homemade Pizza

Here are the details of my pizza dough recipe that you are going to want to know:

  • Use Warm Water – not hot, not cold. Pleasantly warm. Yeast likes warmth. Don’t overthink this step. If it feels nice and warm like baby bathwater, then you’re good. I don’t ever use a thermometer because thermometers are annoying for this kind of stuff. (If you’re into thermometers, 105 degrees Fahrenheit).
  • Use Honey – I seem to get better results with honey. I don’t know why. You can use sugar if you prefer.
  • Bread Flour – you must must must use bread flour. Bread flour means more gluten. More gluten means chewy crust. Chewy crust = good. The end.
  • Knead, Knead, Knead – Kneading means gluten! And we all know what gluten means. Knead your dough for 6 minutes pretty please.
  • Use a Pizza Stone – This is a great pizza stone. Put it in your cold oven, and then crank that baby up to the hottest temperature it will go to. For me, it was 500 degrees. Let the stone preheat in that extremely hot oven for at least 30 minutes before using. That will really give you a crispy bottom like you get at the restaurants. If you don’t have a pizza stone use an upside-down cookie sheet.

That’s pretty much it!

risen pizza dough in bowl

Can I Freeze Pizza Dough?

Yes(!!!) you can freeze this pizza dough recipe to save it for later. And it’s the perfect recipe to do this because it makes two 12″ medium pizzas! Use half now and the rest later.

To Freeze: Simply follow the directions all the way stopping after you knead the dough for 6 minutes. This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal, removing all air, and freeze for up to three months.

To Use: Remove from the freezer and place the frozen dough in a greased bowl. Cover with plastic wrap and let it defrost, then rise until it has doubled in size; 6 hours or so, depending how warm or cold your kitchen is. Then use it as you’d like.


If you aren’t interested in freezing your dough but still want to prepare it ahead of time, you can! Follow the directions all the way through and then cover and refrigerate for up to three days. Letting your pizza dough sit in the refrigerator for 18-24 hours really develops that delicious yeasty flavor. Not a necessary step but a delicious one. Next time you make pizza dough, give this a try! It’s tasty 🙂

Cheesy Breadsticks

How to Make Cheesy Garlic Bread Sticks From Pizza Dough

I turned my pizza dough recipe into delicious Cheesy Garlic Breadsticks. Buttery, salty, cheesy, garlic-y goodness. 9 minutes in a hot oven and these bubbly bites come out ready to be eaten. And made our kitchen smell divine. Give them a whirl this weekend! (Recipe is found in the pizza dough recipe card down below in the notes section.)

  1. Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside-down cookie sheet…a tip I got from Natalie!}
  2. Mix butter and garlic in a small bowl and set aside.
  3. Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
  4. Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}
  5. Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.
Cheesy Breadsticks

Need More Pizza Recipe Ideas?

I’ve got you covered, check out all of my pizza recipes here! Or just click on some of my favorites below 🙂

Be sure to save/print/bookmark this recipe, it’s a good one!

The printable recipe card is below, enjoy 🙂

4.99 from 681 votes

The Best Pizza Dough Recipe Ever

Homemade pizza has never been easier with this simple Pizza Dough Recipe! Easy to follow, minimal ingredients required and always delicious.
servings 2 medium 12″ pizzas
Prep Time 2 hrs
Cook Time 9 mins
Total Time 2 hrs 9 mins


  • 1 cup warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon honey or sugar
  • 1 teaspoons salt
  • 2 tablespoons olive oil or canola oil
  • 3 cups bread flour give or take 1/2 cup…depending on the heat & humidity


Pizza dough instructions-

  • In a large mixing bowl, preferably that of a stand mixer fitted with a dough hook, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking.
    proofing yeast in mixing bowl
  • Pour in salt, olive oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn't stick to your hands.
    mixing pizza dough in stand mixer
  • Once you reach this stage, knead on low for 6 minutes. The dough should be smooth and easy to work with. And the bowl should be mostly clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air, and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} 
    pizza dough on dough hook
  • Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours or until doubled in size.
    pizza dough in bowl covered with plastic wrap
  • Once pizza dough has risen, you can use as desired.
    risen pizza dough in bowl



For Cheesy Garlic Breadsticks
  1. Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside-down cookie sheet…a tip I got from Natalie!}
  2. Mix 2 tbsp salted butter and 2 cloves of minced garlic in a small bowl and set aside.
  3. Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
  4. Spread the butter and garlic mixture over dough and top with 1/4 cup parmesan and 1/4 cup mozzarella cheese. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}
  5. Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.


Calories: 876kcal | Carbohydrates: 150g | Protein: 27g | Fat: 18g | Saturated Fat: 2g | Sodium: 1180mg | Potassium: 316mg | Fiber: 8g | Sugar: 9g | Calcium: 28mg | Iron: 2mg
Course: Dinner
Cuisine: Italian
Keyword: homemade pizza dough, how to make pizza dough, pizza dough, pizza dough recipe

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Recipe Rating

1,093 Responses
  1. Carla

    5 stars
    I just made these and they are awesome!!!! Thank you for the recipe! First time I’ve ever even made dough!!! Found you via Pinterest.

  2. Lesa @Edesia's Notebook

    5 stars
    Like you, I have tried several different dough recipes with so-so results. I tried yours last night and was blown away. I am new to using yeast, and since I don’t have a stand mixer, was nervous about kneading by hand. But I did it for a full 6 minutes like you said and it turned out PERFECTLY. I ate my pizza in complete awe that *I* had made that crust! This pizza dough recipe is definitely “the one”! I used the whole recipe for my 15″ pizza stone and it was great. I can’t wait to make the garlic bread sticks with it.

    Thank you so much for perfecting your recipe and sharing it!

  3. Paula

    Can this dough recipe be used with a bread machine? I would love to try it but I like to just throw it in the macine (dough setting) and let it go.


  4. Erin @ Texanerin Baking

    5 stars
    We really enjoyed these. 🙂

    I made it half whole grain and nobody even noticed. They were awesome! Forgot the marinara, though. They were still yummy! Happy new year to you.

  5. Jen

    5 stars
    I just made this last night and I can tell they will be amazing the next time I make them. This first time was a bad experience though! Somehow my parchment paper started on fire in my oven! The paper also seemed to completely melt to the bottom of the breadsticks. My husband and I still ate them because they looked and smelled so delicious. We just had to spend a little extra time picking paper off the bottom before we took a bite. I think next time I will skip the paper. Also, I made these with whole wheat bread flour and they turned out so good, much better than the dough I get from my bread machine! Thanks for the recipe!

  6. jeremy

    5 stars
    I love the cheesy bread. I also used the left over to make really good personal meatball subs. This I’m making batch number two today. Thank you for the pizza dough recipe, it’s great!

  7. Holly

    5 stars
    I made the bread sticks last night and they were delicious! Definitely something I’ll add to my appetizer rotation. Thanks for a great recipe!

  8. Kim - Liv Life

    Forgot to mention… I totally do the walk away when I’m using my mixer! My breads turn out so much better if I leave them mix for a while!!

  9. Kim - Liv Life

    Lauren, I just found this beauty on Pinterest and it’s going on our table tonight! We are celebrating my mom’s bday, and the kids are not very keen on the soup I’m serving. This cheesy bread will make them happy!!

  10. Trina

    5 stars
    Found this on Pinterest! I made the dough tonight and tried half with your cheesy bread recipe, and used the other half for hawaiian pizza (gotta use that leftover Christmas ham!).

    I didn’t have bread flour so I used all purpose, and the dough turned out great! This was my first time making pizza dough and it couldn’t have been easier or more delicious! It was chewy and crispy and we loved it!

    500 was too high for my oven, the cheesy bread turned out too brown. It was perfect in our opinion, but looked nothing like the pictures here. I baked my pizza at 475 for 11 minutes and that was perfect. I just put the pizza on a round pizza pan (not stone) and it worked just fine! (my cookie sheets are too small)

    I always read the comments to get user tips before trying something new, so I thought I’d share my own! Thanks for the recipe! I will be making it again and again!

  11. Meg

    Can I melt the butter & mix in the garlic? Or do I just have to wait until the butter is super soft & mix it together then spread it on?

  12. Samantha

    Thank you for this tutorial, I had it pinned for a while before deciding we’d use it to make our Christmas day lunch with 🙂

    And we did….we had pizza for Christmas day lunch and it was just perfect! Thank you ever so much x

    Here’s the link to my post http://www.handmadebymrsh.blogspot.com/2011/12/christmas-day.html

  13. Betty

    tried this recipe and our family thought it was the best one they had ever tasted for homemade crust..can’t wait to make it for cheese sticks

  14. Tina

    5 stars
    Hi Lauren! Just made these breadsticks tonite, & they were awesome!! Now I don’t have to go out for pizza anymore! Thank you so much for posting this!!

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  17. Suzanne Perry

    5 stars
    Hi Laura,

    I just tried your pizza dough recipe and wanted to say thanks- It worked perfectly!!
    I made the cheesy bread and topped it with pepperoni – so good!

    Thanks again!

  18. Christine Steendahl - "The Menu Mom"

    Trying this tonight – can’t wait! Do you think you could make pre-made pizza’s and freeze (with the sauce cheese and toppings)? I would love to just be able to pull these out on busy nights and cook like a normal frozen pizza from the store – wonder if that would work… Anyone tried? Did you defrost first, or just pop it in?

  19. Rusty

    5 stars
    I used the “no fail dough” recipe tonight. I made a 3 meat pizza and the garlic cheesy bread. It was a hit with both of my daughters and my wife and I loved it, too. Needless to say, we won’t be ordering in much anymore.

  20. Phi

    5 stars
    I tried this recipe, and it worked! It is just like it says, fail-proof-pizza-dough! It was so delish! It worked even though i only had all purpose flour. Thanks for an awesome recipe.

  21. Kate

    I cheated and used the Dough Boy’s pizza dough instead of making my own dough because we were being lazy. It wasn’t as good as I had hoped because the flavor of the dough was overwhelming but it was still very good. I can’t wait to try it with the right pizza dough. Thanks so much for sharing this! 😀

  22. A little victory « docrunsforhealth

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  23. nicole {sweet peony}

    just saw this on pinterest & got so excited! it looks like one of my favorite cheese breads from college!!! making this soon 🙂 thanks lauren!

  24. Stacey

    5 stars
    Hello! I tried this recipe out this week. Split the dough. Baked a pizza from one half and froze the other. Baked another pizza from the frozen half last night. Turned out great both times! However, I used a round pizza pan instead of a stone to bake the pizza. Temperature needed to be a lot lower in my case…425 degrees actually. Thanks for posting the recipe!

  25. Shunae

    I have the same question as Heather. Can you freeze/refrigerate the un-used dough?
    Thanks for the tutorial…the crust is awesome!!

    1. Lauren

      Yes! I’ve frozen it several times! Once you pull it out, you may have to knead a little flour into it so its not so tacky, but it works just fine!

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  27. Lindsay @ Lindsay Blogs

    I made my own version of this the other night. Nowhere NEAR as talented as you are, but it was still amazing! Thanks for the recipe!


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  29. Catherine L.

    Found you via Pinterest and couldn’t resist the pic.These look delicious. I love cheesy bread and now I can make my own.
    Thank you!

  30. Caroline

    5 stars
    I have a pretty simple and easy perfection to my world class homemade pizza (or so says my family) but I may have to try this one. I’m making cheesy bread tonight for my solo dinner (yay for alone time with cheese and carbs). Mmmmm, makes me happy!

  31. Megan

    I just found this recipe via Pinterest. I’m from PEI aka Prince Edward Island, Canada. Land of Anne of Green Gables. Cheesy Garlic Bread is known as Garlic Fingers here. You can purchase them at any pizza place. They are best served with donair sauce. Here is a link: http://allrecipes.com/Recipe/dashs-donair/detail.aspx This link also has the recipe for donairs, a stuffed pita with seasoned meat. They are VERY popular here also!

  32. melissa

    5 stars
    I have made this crust twice in the past week. My family loved it. The second time I made it I subbed one cup of cornmeal for a cup of flour (cornmeal crust is trendy where we live). It made the crust so light and a little bit crispier. I made an appetizer pizza with it, and it was a HUGE hit. Thanks for a great recipe.

  33. Jess

    5 stars
    This pizza crust really was the best. It was exactly what I was looking for, and I’m going to hang on to it forever. Thanks for making my pizza dreams come true!

  34. Alli

    5 stars
    My husband despises pizza- can’t believe he married me seeing as my family has pizza EVERY Saturday night! 🙂 I decided to torture him and try this one during the week, I must have been trying to start a fight!

    He LOVED this, and truly has asked me for it every single week! We add pepperoni to his side, and dip it in crushed tomates with basil (super cheap for the huge can, like.. $0.68 often!)

    My only difference is how I bake it- I use my jelly roll pan (spray some Pam) and push and pinch it all out, the whole recipe fits well into my jelly roll pan. A package of mozzarella pre-sliced or pizza cheese mix is the perfect amount, too!

    I do notice when I use honey, it is to me- 100% better tasting, my husband could care less 🙂

  35. Crystal

    5 stars
    Just made this for a church potluck! I made it last minute and didn’t have the recipe in front of me, so I used as much butter and garlic as seemed a good idea at the time. For a 16 inch crust I used one stick of butter and about 4 small garlic cloves. Mozz, good parm, then some ‘sprinkle’ parm I had left over. It was AWESOME! It was gone within 10 minutes of putting it down on the picnic table. And I got many compliments to boot! Thanks for a new recipe I can whip up in 20 minutes! (I keep premade crusts in the freezer.)