Ultimate Pizza Dough Recipe

This post may contain affiliate links. For more information, read my disclosure policy.

This is the ULTIMATE Pizza Dough Recipe! This easy pizza crust recipe can be made thick, thin, or personal sized with whole wheat or gluten free flour. You can make a baked pizza crust or a grilled pizza recipe. Top it with whatever you like for the best dinner, or make a dessert pizza!

PIN IT NOW to save for later!

The ULTIMATE Pizza Dough Recipe - this easy pizza dough makes the BEST soft pizza crust. Make white, whole wheat, or even gluten free pizza with this recipe.

If I have one downfall in life, it’s carbs. If I was stranded on a deserted island and all I had was a loaf of bread and a bottle of wine, I’d be happy.

You know what would be even better? CHEESE. Bread and cheese, and wine. And maybe a square or two of brownies. No joke, I could live on those few things at every meal every day for the rest of my life and then I’d die fat but happy.

You know what you get when you add bread + cheese? PIZZA. I don’t even require sauce, but that makes it even better.

When I was growing up we lived up the street from the BEST pizza joint in the whole world. (Seriously, at random times my mouth waters thinking of it. Like now.) At least once a week my dad and I would con my mom into getting a pie and we’d devour it. As an adult, I try not to eat pizza every week but I crave it that often (and more, like every day almost).

Until I started blogging, I was terrified of yeast and making my own bread and pizza dough. It was so much easier to buy a tube of dough or a packaged already baked one, but those never tasted as good as take-out so I was always left wanting MORE. One day I tried making my own pizza dough and OMG >> life changing.

Making this pizza dough recipe is so much easier than you think it will be.

Get over your fear of yeast, okay? Once you have this recipe down, the world opens up. Pizza, flatbread, cheese breadsticks, homemade soft pretzels…you name it, you can make it with this pizza dough recipe.

Plus, if you make your own pizza at home YOU control the ingredients. There will be less calories than the pizza joint down the road, so you won’t feel as greasy and guilty afterward.

Because you know you’re gonna go for that 4th slice. Don’t lie to me and tell me you can stop at just one…or two.

The ULTIMATE Pizza Dough Recipe - this easy pizza dough makes the BEST soft pizza crust. Make white, whole wheat, or even gluten free pizza with this recipe.

Why is this crust the ULTIMATE pizza dough recipe? Because it’s SO versatile.

Want a whole wheat pizza crust? Sounds good! Use white whole wheat flour instead of all purpose, or go half and half, using all purpose and regular whole wheat flour.

What it gluten free? Great! Use a one-to-one gluten free flour that you can substitute for all-purpose.

Want to make a thick crust pizza? Gotcha covered – this pizza dough recipe makes one 12″ puffy chewy crust.

Wait, you like thin crust? Okay, perfect. Cut the dough into two pieces and make two 12″ thin crusts.

Oh, hey, kids coming over for dinner? Cut the dough into 4-6 pieces for PERSONAL pizzas!

Want breadsticks? NO PROBLEM. Flatten the dough then slice into sticks.

THE SKY IS THE LIMIT with this pizza dough.

What will YOU make with this pizza dough recipe??

The ULTIMATE Pizza Dough recipe.

Okay, so let’s talk some recipe particulars:

  • YEAST. I use active-dry yeast. It’s important to get the water temperature right so your yeast will bloom, but not too hot it kills it. I like using an instant read thermometer to ensure it’s just right.
  • You don’t have to use a stand mixer. I included directions for by-hand as well. When you’re kneading the dough (with or without a mixer) it’s done when it’s a bit sticky but not enough to totally coat your hands. 3 cups of all purpose flour is perfect and what I always use.
  • If your house is super cold it might take longer to rise, just for planning sake.
  • If you’re making this gluten-free, know that the dough is not going to rise. I let mine sit, but the gluten doesn’t form, because, obviously. So instead you just press the dough into the pan instead of rolling it out. The end result is more like a crunchy crust/chewy cracker.
  • On baking: if you want that crunchy bottom crust it is SUPER IMPORTANT that your oven be HOT HOT HOT (450-500°F) and that you preheat your pan. Put the pan in the oven to preheat while the oven heats. Make your pizza on a parchment paper then carefully transfer it to the hot pan (on the parchment). It’ll sear the bottom to give it a browned and crunchier feel than if you just put the dough on the pan and bake it.

Check out my video to see how easy this pizza dough recipe is to make! If I can make it, so can you.

4
4 / 5 ()
Did you make this recipe?

The ULTIMATE Pizza Dough Recipe

This is the ULTIMATE Pizza Dough Recipe! This easy pizza crust can be made thick or thin or personal sized with whole wheat or gluten free flour. It can be baked or grilled and topped with whatever you like for the best dinner (or even dessert).

Ingredients:

1 cup warm water (between 100°-110°F)

2 1/4 teaspoons (1 normal sized packet) active dry yeast

1/2 teaspoon granulated sugar

1 teaspoon salt

3 tablespoons olive oil

3 cups all purpose flour (approximate), see notes for alternative flours

 

Directions:

  1. Measure water in a measuring cup, then add the yeast and sugar. Stir gently, then let sit until it’s active and foamy. This will happen within 5 minutes. If it doesn’t, your water may have been too hot or cold or your yeast may be old. It is important to use a thermometer to measure your water temp. An instant read thermometer is best but in a pinch a meat thermometer will do.
  2. Stand mixer preparation: add salt, oil, and 2 cups of flour to the mixing bowl. Attach the dough hook to the stand mixer. Stir the flour mixture gently while adding the proofed yeast mixture. Run the mixer on low speed until the mixture is combined and wet and then add the third cup of flour. The mixture should come together into a ball that is just a bit sticky.
  3. By hand preparation: stir salt, oil, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon. Add the third cup of flour and then stir until you can’t anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky.
  4. Spray a second large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover tightly with plastic wrap. Place in a warm area of the kitchen and let rise until doubled in size, about 1-2 hours.
  5. Note: this pizza dough can make 1 thicker crust or 2 thin crust 10-12” pizzas, or 4-6 small personal sized pizzas.
  6. When ready to make pizza: turn out dough onto a lightly floured cutting board or a sheet of parchment paper. Sprinkle with more flour if needed so you can stretch and flatten the dough into your desired size.
  7. Cut parchment paper to fit the pan you’re using, hanging over just about an inch on all sides our circumference. Preheat oven to 500°F. Place pizza pan in the oven while the oven is preheating. Place your pizza dough on the sized parchment paper and top as desired. Once the oven is up to temperature, carefully transfer the pizza to the hot pan (be careful – pan is HOT). Cook until the cheese is melted and crust is slightly browned.

Notes:

Alternative flours:

  • White Whole Wheat Crust: use 2 1/2 cups of white whole wheat flour. The dough will be more dense.
  • Whole Wheat Crust: use 1 1/2 cups of whole wheat flour and about 1 to 1 1/2 cups of all-purpose flour. The dough will be more dense.
  • Gluten Free Crust: use 2 cups of one to one gluten free flour (the kind that you can substitute one to one for all purpose, such as Bob’s Red Mill – light blue package). The dough is not going to rise. I let mine sit, but the gluten doesn’t form, because, obviously. So instead you just press the dough into the pan instead of rolling it out. The end result is more like a crunchy crust/chewy cracker.

Size options:

  • One 10-12 inch thicker crust pizza
  • Two 10-12 inch thin crust pizzas
  • 4-6 mini personal size pizzas

Baking options:

  • Baked pizza: Heat pan(s) in a 500°F oven while you roll out the dough. Place each crust on parchment paper to easily transfer to the hot oven.
  • Grilled pizza: Heat grill to 500°F. Place pizza stone on the grill. Before pressing out dough into desired size and shape, coat the cutting board with cornmeal and press out the crust on top, to help it keep from sticking. Transfer the pizza to the hot stone using a flat pizza peel or slide it off the parchment paper.

To freeze pizza dough: wrap it well in plastic and ziploc bags and freeze up to one month. Pizza dough can be made and baked or grilled (without toppings) and frozen between parchment paper in ziploc bags for easy dinners.

Nutrition Information

Yield: 8 servings, Serving Size: 1/8th

  • Amount Per Serving:
  • Calories: 211
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Sodium: 285mg
  • Carbohydrates: 35g
  • Fiber: 2g
  • Sugar: 2g
  • Protein: 5g
All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

The ULTIMATE pizza dough recipe - this easy pizza dough makes the BEST soft pizza crust. Make white, whole wheat, or even gluten free pizza with this recipe.

Peanut Butter Cookie Dough Grilled Pizza

Corn and Avocado Pizza

Leave a Reply

Your email address will not be published. Required fields are marked *

45 comments

  1. This makes me want to have pizza for dinner tonight… yum!

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  2. Love homemade pizza. You should check out our blog at 101pizzaplaces.com. We’ve been eating a lot of pizza this year 🙂

    I’m pretty sure I’d be happy getting stranded with pizza. And wine, or course.

    • If you get a chance , we found the best pizza ever at Pizza by Chico in Seaview, Washington
      # 25 sore thumb and #30 chico’s super deli were awesome. Never had pizza like that before!
      Then bring your pizza next door to the brewery and enjoy great beer!

  3. Totally versatile, this dough! Breadsticks, thick crust, thin crust, and more. You nailed it!

  4. Homemade pizza dough is the best! We make it a lot in our house. Yours looks amazing and I love its versatility!

  5. Of all foods, pizza is one of my all time favorites. Love this easy recipe and it looks so much better than take out!!

  6. Now if we could just find the secret of the sauce at VH we could make it even better! lol

  7. OMGosh… looks perfect! Pizza is my favorite!!

  8. This looks easy to make and wonderfully tasty. A for sure test today

  9. I loved Village Host! Did they close down?

  10. Miss Dorothy, how did you know I am always on the hunt for a better at-home pizza crust?! I am very much looking forward to trying this.

  11. Wow homemade pizza crust <3. 🙁 god bless my weight loss diet

  12. cant wait to try it!

  13. So one day I tried to make a Pizza Hut Pan Pizza in my little cast iron skillet by adding oil to the bottom. The bottom did not get crunchy. So I tried again, but started out by heating it on the stove first. The bottom got burned. Now I am anxious to try your hot-in-the-first-place pan method! Just to be clear, are you saying to roll out the dough on parchment paper, add all your toppings, then transfer the whole thing, parchment paper and all, to the hot pan? I have always wondered how to get the dough rolled out on the hot pan, but this could be just the ticket!

  14. This is almost identical to the recipe my mom gave me that we have been using for years. It is totally worth it to make home made. When we make home made pizza we go all out and double or triple the recipe. We are eating left over pizza for about a week. It is so worth it. Thanks for sharing this recipe.

  15. I found the Krusteaz Shortbread mix at Big Lots before Christmas. I made your recipe with..pretzels..mini chips..and toffee bits.
    They were a hit! I thought the mix was better than the scratch recipe. I just went and bought 6 more boxes to have during the year. Thank you for a new favorite Christmas cookie.

  16. I just have a question about freezing the dough. Are you supposed to bake the crust then freeze it?

  17. Himm its the same dough recipe for turkish Pide ( turkish pizza) ☺. You can keep it in refrigator up to 3 days so you easy in the morning can bake closed pide on the pan. Here ı can give a simple turkish traditionel recipe for you. Make personal sized balls and roll it out put cheese and crack 1 egg then quickly close it. make D shape cook it on the pan until done make sure the other side is cooked to. The most important is after you baked all your pides smear butter on each pide. Thanks

  18. I made it with my Cuisinart, adapting the recipe. It turned out beaytiful, moist dough that is very easy to work with. Love it!!

  19. So this is the best pizza dough ever!!!
    One ? Rather than heat the pan prior to baking could I prebake the crust without topping ingredients? I like my bottom crust to have colour. Thanks.

  20. Here’s a big secret for the best pizza dough: Use Italian flour. I like Antimo Caputo Chef’s flour.
    Also, use a quality chlorine-free water.

  21. I have a question! Rather than kneading the dough by hand, could you knead it in a large ziplock bag and leave it in the bag to rest??

  22. Have you actually tried to make this using gf flour? I only ask because gf flour doesn’t act like regular flour. Ihave tried to make a lot of gf pizza crusts and haven’t come close to success. I’ll be mad at myself if all I had to do was substitute the flour.

  23. I made this tonight! My first try. Added a little more water to get to sticky consistency but that is probably as all flours differ. After only an hour the dough raised to double volume. I rolled it out as hubby likes thin base. Added all his favorite toppings & became an instant Master Chef. Dough tastes great! So worth making. Thanks for great recipe.

  24. If you make this the day before, can you just put the dough ball in the fridge until you’re ready to use it?

  25. Trying this now to make calzones. I just hope it’s as good as the reviews say it is! Waiting on the dough to rise… sigh. The hardest part of making breads! We are all eager to eat now!

    • Turned out good. I had odd tough spots, maybe where I had too much flour, not enough yeast… I duno. But I added some garlic salt as I made one, and YUMMY! To feed 6 adults, I doubled the recipe and made individual calzones. I was the only one to have left overs, that made 6 large calzones with the dough rolled fairly thin. I think I’ll try for a thicker crust next time. Folks, if you are looking for an easy recipe for pizza crust, this one works. Easy measurements, tasty results.

  26. So happy that I could use my KitchenAide mixer for the crust–went by your directions and dough turned out perfect:) I split the dough in half and plan to use the rest tomorrow. I assume I can store dough in a ball in the fridge overnight (covered).
    Thanks for a great recipe I can use with a standing mixer!

  27. I made this recipe as a sheet pan pizza, subbed the liquid for potato water (salted water that I used to boil potatoes) and it made the most delicious, soft and chewy pizza crust I’ve ever eaten. Thank you!!

  28. Super easy only recipe I’ve ever used. It’s my families favorite pizza dough.

  29. I know how to make sauce from scratch. If I start making my own dough my friends will never hear the end of it. I am absolutely going to try this recipe.

  30. Absolutely perfect pizza crust! I made two think 12′ inch pizzas using this recipe and they came out crispy and delicious!! The differences I made were to use 1 1/2 teaspoons of instant yeast instead of active dry yeast and I let it sit at room temperature for about an hour, popped it into the fridge with the bowl covered with cling wrap of course for another of couple of hours because I was only going to use them at dinner and then topped them without favorite ingredients and baked them straight and they still came out crispy and thin and flavorful!! This is a keeper and I would be using this for good! Thank you for sharing!

  31. What type of yeast is used in this recipe?

  32. If you bake the crusts alone with no toppings how long should you bake them once you add toppings?

  33. I find that it needs more water….1 cup did not suffice for 3 cups of flour. I only used 2 1/4 cups of flour. Next time I will use 1 1/2 cups of water and see how it comes out. That being said, this is our favorite pizza dough recipe so far!

    Rating: 3
  34. Great recipe; it matches the recipe I use, except I use granulated honey in place of the sugar. I use this honey in many recipes; easier clean-up and measuring.

  35. I allowed the dough to over proof, but my daughter had accidentally banged the bowl, so it fell and then rose again. It really only needs about an hour, if you set your thermostat at 75 in the summer, like we do.

    Rating: 5
  36. How long are you baking a thicker crust one? And how long for the two thin crust pizzas?Can you put the pizza with parchment on a stone?

Leave a Comment »