Crazy for Crust

Ultimate Pizza Dough Recipe

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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!

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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. Be sure to use my Homemade NO COOK Pizza Sauce recipe too!

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.

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.
3.57 from 134 votes
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Servings: 8 servings

The ULTIMATE Pizza Dough Recipe

Prep Time:
10 mins
Cook Time:
10 mins
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).


  • 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


  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 (use this pizza sauce). 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.

Recipe Notes

Whole wheat pizza crust: Use white whole wheat flour instead of all purpose, or go half and half, using all purpose and regular whole wheat flour.
Gluten free? Great! Use a one-to-one gluten free flour that you can substitute for all-purpose. The dough won't rise and will have a slightly different texture.
Thick crust pizza: this pizza dough recipe makes one 12" puffy chewy crust.
Thin crust: Cut the dough into two pieces and make two 12" thin crusts.
Cut the dough into 4-6 pieces for PERSONAL pizzas!
Breadsticks? NO PROBLEM. Flatten the dough then slice into sticks.

Nutrition Information

Amount per serving (1 /8th) — Calories: 211, Fat: 5g, Saturated Fat: 1g, Sodium: 285mg, Carbohydrates: 35g, Fiber: 2g, Sugar: 2g, Protein: 5g

Easy Homemade Pizza Sauce

Close up of pizza sauce

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Corn and Avocado Pizza

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  1. Hey, OMG i did make the ultimate pizza dough recipe and it was the best i hsve made by far. I had another pizza recipe that i have been using for years and i thought that was the best until i stumbled on this one. It is super easy and once you get the hang of making this , you will never buy pizza again. Love love love this recipe 😙

  2. Hi Dorothy and thanks for this yummy and easy to make pizza dough recipe. For me it’s the best I’ve tried so far! The whole family loves it – and I’m in control of the ingredients (like that a lot!!!) 😉

  3. An amazing crust and So easy to make! I used Tuscan olive oil from the drizzle and dip shop here and it gave it an exotic Italian taste. This is a keeper for sure! Thank you!

  4. I cut this recipe in half and spread it to 16 inches diameter and the thin crust pizzas I make are awesome! Thank you dearly for your​ assistance in my culinary endeavors. You have provided money savings and lifestyle for my family. Bless you!

  5. Holy cow!! Thank you so much for this recipe. My 11 year old son and I made it and EVERYONE loved it. I am amazed how easy and tasty it is. I agree with other reviewers…I will not need to order another pizza ever again.

  6. how many dus this make for?

  7. Im so happy I found this recipe!

    My four yr old and I made it together. We doubled the recipe to freeze half and we got 3mini pizzas because we like em thick.

    They came out perfect!

    We also made some pretzels from your pretzel recipe. I set oven to 500 for the pizza not thinking anything of it when I tossed the prezels in.

    They still came out good just harder on the outside and soft on inside.

  8. This looks great, can’t wait to try it tonight! This might be a silly question – but when doubling the quantities, is the yeast simply doubled as well?

    • Yes, just double the yeast! Just made this amazing dough tonight and I am letting it rise in the fridge for mini pizzas tomorrow. I tripled the recipe 🙂

  9. Wow.  Fantastic!  I made two batches of this so we could have it for dinner tonight and make another pizza tomorrow (why not right?)  of the batch I used tonight I used about 2/3 for pizza and 1/3 I smeared with some melted butter and sprinkled with cinnamon sugar for dessert.  I will use an actual roller next time to get the crust thin thin.  It puffs up a lot when cooking.  We recreated a peppered salami and banana pepper pizza we had in San Diego a couple weeks ago and it was spot on!  Thanks for this recipie!  It will for sure be on the monthly rotation! 

  10. Thank you for this recipe. I used this pizza dough recipe over the weekend and loved it! The final product reminded me of the veggie pizzas we’d order from a nearby local restaurant when I was a kid. I doubled the quantities and the pizzas turned out great!

  11. I needed some more info on step 6 where you take the dough and get it to size. Do you knead it again? Can you use a rolling pin?

  12. Made the recipe and turned out great!

    Just one thing though, it would have been good if the recipe had told us what temperature the yeast mixture should be prior to mixing….. I guessed at body temperature. It’s all very well having links to instant-read thermometers but pretty useless if the recipe doesn’t specify what temperature it should be.

    • Hi Dave, and everybody else. The desired temperature is listed first in ingredients. It is as follows:

      1 cup warm water between 100°-110°F

  13. Scrumptious and Delicious!! This crust was amazing! My husband rarely gives compliments — he is very hard to impress — and he raved over it! I doubled it and made 2 pizzas for my family of 6. My kids all LOVED it too! It was completely gobbled up. Thank you so much for this recipe!

  14. I’ve been cooking in restaurants for 18 years. I’ve spent at least 6 of those years making pizzas in various establishments, including woodfired pizza places. Pizza is by far my favorite food to eat …. This crust recipe is absolutely spectacular!! It’s very easy to work with, has great flavor and texture. I made it in a mixer and kneaded it for 10 minutes. I made it by hand and kneaded it for 10 minutes. Both times it was very consistent. So far I’ve grilled it both times, next time I’m going to bake it in a cast iron pan, like a Chicago deep dish. Also going to try making garlic knots with it. I love this recipe ❤

  15. My family made two batches of this (we got 4 personal pans & a 12″ pan out of it) last night. I agree with Dorothy; once we’ve perfected it for our family, this’ll be a cinch to make as a family! We definitely won’t be ordering pizza again!

    If anyone has tips on how to make this with zero gluten, please let me know! Aside from Dorothy’s notes, I mean.

  16. Yuk! Definitely NOT traditional Italian. Tomato puree would be a better choice as the tomato base, but would use only oregano and basil as preferred spices, NOT Americanized “Italian seasoning”. The addition of garlic would require cooking, so for a “no-cook” sauce, just slice a clove of garlic and rub the cut side over the crust dough before saucing. I detest Americanized Italian recipes like this one. Keep it authentic!

  17. 500 degrees is much too hot. It burns the crust before the toppings are warm. 425 is much better.

  18. Do you still have notes for the alternative flours? I can’t seem to find them.

  19. I was attracted to this recipe because of the interesting addition of the oil to the flour. All pizza dough recipes are simple, and this one fits that bill, but the product is really remarkable. This is the most agreeable dough I’ve ever made. Each stage was a joy. It comes together beautifully in the stand mixer and makes a smooth ball. It rises uniformly and doubles quickly. I pushed this dough into a half-sheet pan with ease—no tearing, no pull back. The dough baked perfectly into a delicious, crispy crust. I can’t wait to explore your Web site further. Thanks!

  20. Use this recipe every time. After my mixer was stolen I hated mixing by hand so I used store bought dough. Just moved and no one in the area makes it. This recipe is so easy and quick! My family loves it! 

  21. I had to respread my toppings the first time cause transferring it to the pan by hand caused them to all shift. Every time I have made it sense, I have prepped directly on the pan. Also, I found 500 deg way to hot, causing the crust to harden too much on the outside. I bake it at 350, which yes takes longer, but in my opinion provides a better crust after baking.

  22. 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.

  23. While letting my dough rise I made fresh mozzarella cheese, cut up some onion and olives real quick and threw together a quick sauce, Quartered up some pepperoni and a little more seasoning to top it off.

    ……… I went with one crust @ 425f checking at 15 mins and out at about 18 minutes. I’d ballpark this at about 3 to 4 dollars and an hour prep/cook time.
    Sooo much better than any local take out around here and an easy $20 savings by the time its all said and done.

  24. 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!!!

  25. 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.

  26. 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! 🍕

  27. Genius! Just GENIUS! The parchment paper liner is absolutely the bomb….! Crispy, perfect, FANTASTIC crust. I flavored the crust rim with garlic butter and it is amazing. Dorothy Kern, you never disappoint me!

  28. That so so good… Thanks for your recipe

  29. After the dough has risen, are you supposed to keep it at room temp without the plastic wrap on it or put it in the fridge until you plan to use it? 

  30. The recipe time should state 1-2 hours and 20 minutes because of the time to let dough rise. All other pizza dough recipes include this but I chose this recipe because I wanted something quick. Now I have a ball of dough rising for 1-2 hours and I have to get to sleep in 1-2 hours. I didn’t know until I got to that part of the recipe. 

  31. This is a great recipe. you don’t reallyneed to do the parchment transfer to a hot pan if using a sheet pan – it comes out fine when pressing the dough straight onto a cold pan, then placing in a hot oven. (sheet metal heats quickly, unlike a stone.) I assume a calzone will come out ok? going to try that today.

  32. First yeast recipe ever—and it was a SUCCESS!

    Easy (hooray!) and tasty, especially with melted butter, garlic, parmesan, and Italian seasoning brushed on the crust before and after baking. I was especially pleased with the texture—soft, not too thick or even chewy.

    Thanks so much for sharing! FIVE STARS!

  33. This recipe to make a pizza is so simple and easy that everyone can make it easily after seeing this and from my point of view everyone should try it and giving a different touch to this recipe by adding delicious additional things which can give the pizza a different taste to eat.

  34. I tried this pizza crust & it was a loaf of bread! This made way too much for a 12” pizza. Cut this in half for a regular type of pizza crust of make a bigger pie. Family scraped off the topping bc we got way too full on the bread. Despite this, the recipe was easy to follow and produced a nice texture. Will do again and freeze half for another time.

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