Pizza Dough Recipe

This is the best pizza dough with only 6 ingredients. It's easy to make, has a crispy, chewy crust and is our favorite for homemade pizza night!

Prep Time: 20

Cook Time: 20

Rise Time: 20

Total Time: 1 20

Servings: (Makes 2 12-inch pizzas)

Ingredients

1 cup warm water (110°F)
1 Tablespoon active dry yeast
1 Tablespoon granulated sugar
3 Tablespoons extra-virgin olive oil , divided
1 ½ teaspoons table or fine sea salt
2 ½ - 3 cups all-purpose flour , plus more for the work surface

Optional toppings: Pizza sauce, Shredded or sliced mozzarella, Sliced tomatoes, Fresh basil, Pepperoni, Sliced bell peppers, Olives, Sliced onion, Mushrooms, Canadian bacon, Pineapple, Jalapenos

Instructions

In a small bowl, mix 1 cup water, 1 Tablespoon yeast, and 1 Tablespoon sugar. Cover with plastic wrap and let sit 5 minutes, or until it starts to foam.
In the bowl of a stand mixer fitted with the dough hook, add the yeast mixture, 2 Tablespoons oil, and 1 1/2 teaspoons salt. Add 2 cups flour and stir on medium low (or can be done by hand) until combined. Add 1/4 cup more flour at a time and knead until the dough is smooth, soft, and just a little bit sticky, but not to where the dough still sticks to the bowl. Knead about 3 to 5 more minutes.
Roll into a ball and rub the remaining 1 Tablespoon oil around the dough. Place into a bowl and cover with plastic wrap. Let rest 20 to 60 minutes, or until the dough puffs up a bit. It doesn’t need to rise much.
Preheat the oven to 475°F. On a floured work surface, cut the dough in half and roll it out with a rolling pin or toss until 1/4-inch thick and 12-inches wide. Repeat with the other half of dough. You can also make 4 6-inch pizzas.
Lightly brush oil onto a pizza stone or large baking sheet. Transfer dough to the stone or baking sheet. Press dents into the dough using your fingers to prevent bubbling. Spread pizza sauce over the dough and add your favorite toppings.
Bake 15 minutes, or until golden brown and bubbly. If baking smaller pizzas, check for doneness around 12 minutes.

Notes

Quantity: This recipe makes 2 12-inch pizza crusts or 4 6-inch crusts.

No yeast dough: If you're looking for a pizza dough recipe with no rising time, check out my easy no yeast pizza dough.

Alternative: Use my whole wheat pizza dough recipe for a healthier alternative.

Favorite topping combinations: If you need a little inspiration, here are a few pizza topping ideas.

Canadian bacon, pineapple, jalapeno (optional)
Mushroom, green bell peppers, onion, pepperoni
Fresh mozzarella, sliced tomatoes, and fresh basil

Classic pepperoni: Start with 1/2 cup pizza sauce, add 10 to 12 ounces shredded mozzarella and about 20 pepperonis.

Storage: Store the dough after it has fully risen, covered, in the refrigerator 1 to 2 days. Allow room for the dough to expand as it will continue to rise.

Freeze: Let the dough fully rise (at least an hour) before dividing into 2 or 4 balls. Wrap in plastic wrap and seal in a zip-top bag. Freeze up to 3 months. Thaw overnight in the fridge before baking.