Pizza Dough Recipe

There’s nothing quite like the chewy, golden crust made from The Best Pizza Dough Recipe—crispy on the outside, soft in the center, and rich with subtle flavor in every bite.

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Crafted to perfection, this dough comes together quickly and is forgiving for beginners, yet still delivers the texture and taste pizza lovers crave.

Key Ingredients That Make The Best Pizza Dough Shine

• All-purpose or bread flour – The foundation of the crust, with bread flour adding more chew and crisp, while all-purpose gives a softer bite.
• Instant yeast – The leavening hero that helps the dough rise fast and light without proofing.
• Sugar – Just a touch to feed the yeast and enhance browning in the oven.
• Salt – Brings balance and sharpens the flavor of the dough.
• Olive oil – Adds depth, moisture, and a delicate crispiness to the edges.
• Warm water – Activates the yeast and hydrates the dough for proper elasticity.
• Garlic powder and dried basil (optional) – A flavor boost baked right into the base, giving subtle aromatic notes.

How to Make This Irresistible Pizza Dough

Start by mixing part of the flour with yeast, sugar, and salt. Stir in olive oil and warm water until smooth.

Gradually add more flour until the dough becomes soft, elastic, and slightly sticky. Shape into a ball and coat with olive oil.

Let it rise for 30 minutes until doubled. Then, deflate, knead lightly, and roll into a 12-inch round.

Place the dough on a lined pan, form a crust, brush with more olive oil, and dock the center with a fork.

Add toppings, bake at 425°F for 13–15 minutes, and enjoy a crisp, golden finish.

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Pro Tips for Pizza Dough Perfection

For a slightly chewier texture, opt for bread flour. If a tender bite is more your style, stick with all-purpose. The yeast type is flexible too—instant makes things fast, but active dry works great if proofed in warm water first.

Brushing the dough with olive oil before baking keeps it from drying and helps create a beautifully bronzed crust. Don’t skip the fork docking either—this trick keeps your dough from puffing up like a balloon in the oven.

You can even add seasonings right into the dough for extra dimension. Garlic powder and basil are a great place to start, but feel free to experiment with oregano, chili flakes, or Parmesan.

Storing Your Dough Like a Pro

If you’re prepping ahead, this dough stores beautifully. After rising, deflate and wrap it tightly to prevent drying. In the fridge, it’ll last several days and continue to develop flavor.

Freezing? No problem—just portion the dough into a ball, wrap well, and freeze for up to a month. Thaw overnight in the fridge, then bring to room temp before shaping and baking. It’s your secret weapon for spontaneous pizza nights.

Pizza Dough Recipe

A versatile, foolproof dough that delivers an ideal balance of softness and crispness, perfect for creating a classic 10-12″ pizza at home.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Rising Time: 30 minutes minutes

Total Time: 1 hour hour

Ingredients

• ¾ cup warm water 175 ml, ideally between 105–115°F (40–46°C)
• 2 tablespoons olive oil plus extra for brushing
• 1 packet instant yeast 2 ¼ teaspoons
• 1 ½ teaspoons sugar
• ⅛ to ¼ teaspoon garlic powder and/or dried basil leaves optional
• ¾ teaspoon salt
• 2 to 2 ⅓ cups all-purpose or bread flour divided (250–295 g)

Instructions

• In a large mixing bowl, combine 1 cup (125 g) of the flour with the instant yeast, sugar, and salt. If desired, incorporate the garlic powder and dried basil at this stage.
• Pour in the warm water and olive oil, then stir vigorously with a wooden spoon until well blended.
• Continue adding the remaining flour gradually—starting with another cup (125 g)—until the dough begins forming a smooth, elastic ball that pulls away from the bowl’s sides. If needed, incorporate up to an additional ⅓ cup of flour to achieve the proper consistency. The dough should remain slightly tacky but workable by hand.
• In a separate clean bowl, generously coat the interior with olive oil using a pastry brush.
• Lightly flour your hands and shape the dough into a ball, then place it in the oiled bowl. Roll the dough around to ensure it’s evenly coated with the oil. Cover tightly with plastic wrap and set in a warm location to rise for 30 minutes or until it doubles in size.
• As the dough rises, preheat your oven to 425°F (215°C).
• Once risen, gently press the air out of the dough using your hands, then transfer it to a lightly floured surface. Knead briefly—about 3 to 5 turns—until the surface is smooth.
• Shape the dough into a 12-inch circle using your hands or a rolling pin.
• Lay the dough on a parchment-lined pizza pan, forming the crust by either pinching or folding over the edges.
• Brush the entire surface, including the crust, with about a tablespoon of olive oil. Use a fork to dock holes across the center to prevent bubbling.
• Top with your preferred ingredients and bake for 13 to 15 minutes or until the crust and toppings are golden. Slice and enjoy.

Notes

All-purpose flour yields a more tender crust, while bread flour gives a crisper edge.

Active dry yeast may be substituted in equal measure. For best results, proof it in the warm water before adding.

To prepare in advance, allow the dough to rise as instructed, then deflate, wrap tightly, and refrigerate for several days or freeze up to a month.