The Ultimate Pizza Dough

Pizza dough doesn’t need to be complicated. This ultimate recipe is easy, fast, and so much better than anything you’ll get from a delivery chain or a frozen box. In just a little over 45 minutes, you’ll have soft, homemade dough with that perfect chew and crisp—ready for any toppings you can dream up. Whether you’re baking in the oven, on a pizza stone, or in a wood-fired smoker, this dough is your go-to for killer homemade pizza every time.

Pizza Dough

Forget speed dial. Once you try this dough recipe, your local pizza joint is going to start missing your regular order. Made with basic pantry staples, this dough is soft, easy to knead, and rises in just 30 minutes. Customize it for thick or thin crust, pre-bake it for extra crispiness, or go straight to topping and baking.

This is the only pizza dough recipe you’ll need—perfect for weeknight pies or big backyard pizza parties.

How to Make the Ultimate Pizza Dough

Mixing the Dough

Start by grabbing a large mixing bowl. Add 1 cup of flour, 1 packet of yeast, a pinch of salt, 1 tsp of sugar, 3 tablespoons of oil, and ¾ cup of warm water. Mix vigorously for 3 minutes, scraping down the sides of the bowl as you go. Begin adding more flour, a little at a time, until the dough pulls away from the sides and becomes soft but not sticky.

Kneading and Rising

Turn the dough out onto a floured surface and knead it for about 6–7 minutes. You’re looking for a smooth, slightly elastic dough. Divide it in half, place each ball into a lightly oiled bowl, and cover with a tea towel. Let it rest and rise in a warm place for 30 minutes. It should double in size.

Rolling Out the Dough

After the rise, it’s time to shape your pizza. For thin crust, roll out the dough and top right away. For a thicker, fluffier crust, roll out the dough, then cover and let it rest again for another 20 minutes before baking.

Optional Pre-Bake for Crispier Crust

If you prefer an extra crispy crust, pre-bake your rolled dough for 7–8 minutes at 375°F before adding toppings. Otherwise, go straight to assembly, especially if using a hot pizza stone.

Topping and Baking

Top with sauce, cheese, and your favorite ingredients—but don’t overload it. Bake in a 450°F oven or smoker for about 15 minutes. The cheese should be bubbling, and the edges of the crust should turn golden brown.

Let it Rest

Once it’s out of the oven, let your pizza rest for about 10 minutes. This lets the cheese set and saves the roof of your mouth from molten cheese burns.

Best Beer To Pair With Pizza Dough

Hazy IPA

Pairs beautifully with a cheesy, doughy crust. The hoppy bite cuts through richness.

Saison

Light and bubbly with spice and citrus, a saison matches the dough’s subtle sweetness.

Lager

Crisp, clean, and classic. You can’t go wrong with a cold lager and fresh pizza.