It's easier than you think to make homemade pizza dough at home. This is My Favorite Fail-Proof Pizza Dough that makes the chewiest, most tender and crispy crust.
Whenever I'm in a pinch, which is at least more than once a week, instead of reaching for the take-out menu, I throw together this super easy pizza dough recipe and make homemade pizzas, stromboli's, calzones etc. It's such a better option than ordering out because not only are you saving money, but you can tailor it exactly how you want it and there's nothing more satisfying than making a pizza from scratch! This dough is ready to go in just under an hour with little prep time. I've made this dough over and over and over again so it is absolutely fail-proof!
Ingredients needed to make the best pizza dough
I kept this pizza dough as simple as possible while creating the best texture and delicious taste!
- Water
- Active dry yeast
- Sugar: A small amount of granulated sugar is used in this recipe to sweeten the dough slightly. It also helps to brown the crust.
- Olive oil: I like the taste of olive oil in my dough recipe but have substituted with vegetable oil in a pinch. Any oil will work.
- Salt
- Garlic powder: This gives it such a yummy subtle flavor! It gives it that "something" it would otherwise be missing.
- All-purpose flour: No special flour is needed here!
- Prepared pizza sauce: I have an amazing pizza sauce recipe that you guys absolutely love!
How to make no-fail pizza dough
- In the bowl of your stand mixer fitted with the dough hook, add warm water and sprinkle yeast and sugar on top. Turn mixer on low and mix to combine and let it sit to proof for 5-10 minutes until the top looks frothy.
- Once the yeast is proofed, add olive oil, salt and garlic powder. Mix to combine. Add 2 cups of flour and turn mixer on low speed to combine. While mixer is running, add more flour 1 tablespoon at a time until the dough comes together and is no longer sticky. You want it to be tacky but not sticking to your hands. The dough will stick to the bottom of the bowl and this is OK - too much flour will result in dry, dense dough. Once your dough is the right texture, leave mixer running on low speed for 7 minutes to knead the dough.
- Grab a large bowl and grease it with olive oil very well. Once dough is kneaded, pull the dough out and knead in your hands slightly to create a round ball. Place dough into greased bowl and roll it around to lightly coat. Cover the bowl with plastic wrap or a wet towel and allow it to sit in a warm place for 30-45 minutes or until it is doubled in size. I like to turn my oven to 170 degrees, turn it off and then place my dough in there because it creates the perfect warm environment.
- Once dough is doubled in size, punch it down to get the air out. If you are making pizza, this dough is enough to make two pizza crusts so you will cut the dough in half at this point. Roll it out on a lightly floured surface. At this point you can add sauce, toppings to make pizzas, stromboli, calzones or whatever you desire!
- Bake at 500 degrees until golden and crispy. For pizza, dough does not need to be pre-baked before adding toppings.
Before & after rising:
Absolutely not! While using a stand mixer makes the whole process much easier with very little effort, it isn't needed. Many people have told me how they have made this dough by hand, it just takes a little more elbow grease!
Yep! To freeze: Prepare the dough and allow it to rise. Punch it down and divide it into two balls because this recipe makes two pizzas. Wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months. To thaw: Place in refrigerator overnight. Allow dough to warm up on the counter for about 20-30 minutes before trying to stretch it out and add toppings, it will be much easier to stretch!
This is likely from adding too much flour. When mixing the dough, you WANT your dough to be tacky/slightly sticky. This will ensure that there is enough moisture in the dough to create a chewy and crispy crust while baking.
In the first step, if your yeast doesn't get "frothy," this unfortunately means it is dead and the dough will not rise. You will need to toss it and start over.
If you make this recipe, be sure to let me know! I would so appreciate you leaving a star rating and/or comment below. You can also snap a photo of your delicious finished recipe and share it with me onย Instagramย orย Facebook. Be sure to give me a tag so I can see! I LOVE seeing your SSS creations!
My Favorite Fail-Proof Pizza Dough
Ingredients
- 1 cup warm water
- 2 ยผ teaspoon active dry yeast 1 standard packet
- 1 tbs granulated sugar
- 2 tbs olive oil
- 2 teaspoon salt
- ยฝ teaspoon garlic powder
- 2 ยฝ-3 cups all-purpose flour
- ยฝ-1 cup prepared pizza sauce* link to my homemade pizza sauce included in notes section
Instructions
- In the bowl of your stand mixer fitted with the dough hook, add warm water and sprinkle yeast and sugar on top. Turn mixer on low and mix to combine and let it sit to proof for 5-10 minutes until the top looks frothy.
- Once the yeast is proofed, add olive oil, salt and garlic powder. Mix to combine. Add 2 cups of flour and turn mixer on low speed to combine. While mixer is running, add more flour 1 tablespoon at a time until the dough comes together and is no longer sticky. You want it to be tacky but not sticking to your hands. The dough will stick to the bottom of the bowl and this is OK - too much flour will result in dry, dense dough. Once your dough is the right texture, leave mixer running on low speed for 7 minutes to knead the dough.
- Grab a large bowl and grease it with olive oil very well. Once dough is kneaded, pull the dough out and knead in your hands slightly to create a round ball. Place dough into greased bowl and roll it around to lightly coat. Cover the bowl with plastic wrap or a wet towel and allow it to sit in a warm place for 30-45 minutes or until it is doubled in size. I like to turn my oven to 170 degrees, turn it off and then place my dough in there because it creates the perfect warm environment.
- Once dough is doubled in size, punch it down to get the air out. If you are making pizza, this dough is enough to make two pizza crusts so you will cut the dough in half at this point. Roll it out on a lightly floured surface. At this point you can add sauce, toppings to make pizzas, stromboli, calzones or whatever you desire!
- Bake at 500 degrees until golden and crispy. For pizza, dough does not need to be pre-baked before adding toppings.
Sameehah says
I tried this recipe last night and it came out perfect, thank you so much for sharing!
Jessica says
That's wonderful! You're very welcome! ๐
Lisa says
Can you freeze this recipe? Or how long will it keep if I refrigerate it? I only cook for myself and my husband so two pizzas would be too much for us. Can't wait to try this recipe out, anytime I can make something in my stand mixer it makes me happy!
Jessica says
You can absolutely freeze it! After the dough rises, punch it down and place the half you are not using in a freezer bag and freeze. When you are ready to use, thaw in the refrigerator overnight. When it comes time to use it, allow it to come to room temperature before rolling it out to use. If you decide to refrigerate it, I would only keep it in there for a day or two. Hope this helps. ๐
Maegan Morin says
Once you put your toppings on the pizza, how long do you bake it for?
Jessica says
I like to bake mine for 9-12 minutes for a nice crispy pizza!
Robin says
500ยฐ? Is that an error?
Jessica says
Nope! The temperature is correct.
Hessa.A says
just made this and it was yummy loved how easy it is and everyone asked for the recipe. thank you ๐
Dave says
In the narrative you said you use the dough hook, but in the instructions you said to use the paddle attachment... which is it?
Marie says
I was also wondering the same thing.
Jessica says
Dough hook! Sorry about that. I have updated the instructions to reflect the change.
Rhiannon says
Have you ever made the pizzas ahead of time (crust with sauce, cheese, toppings) and then placed in fridge or freezer to make the next day? Is that possible?
Crystal says
You can freeze it what I do is make the pizza up and lay it on a sheet tray that is lined with parchment paper it want stick and put it in the freeze until it is firm aka frozen and then I take it out and cut one of my large food saver bags and vaccum seal it now I have homemade frozen pizza and its good
Jessica says
This is such an amazing idea! I am so doing this - Thanks, Crystal!
Amy says
My son requested homemade pizza night to be on Vday next week (it's his 6th birthday & get to pick dinner if choice!). I've used your homemade pizza sauce for a year now and it's my favorite ever. Gonna make a batch tonight! I've never tried your pizza dough though. The garlic powder caught my eye. Do you taste it a lot? I'm sure I would love it but my boys are so picky, I'm afraid they'd notice LOL but I'd love to try it.
Sue thompson says
This turned out great! I made half for pizza and put the rest in the freezer I will use the rest tonite for supper ,can't wait so good.
Sue thompson says
Cancel last name
Jessica says
Yum!! That's usually what I do too.
- Jessica
Ruzz says
I just made the dough, waiting to rise so I can make the pizza & get creative with the toppings ๐
Super easy to make! Thank you so much!!!
Jessica says
Woo! I hope it turned out great! ๐
Dave says
Just finished fermenting the dough for 3 days in the fridge. It smelled like pizza already as I punched it down and divided it! The long ferment allows the yeast to make alcohols and deconstruct the gluten mesh a bit for a great texture and depth of flavor. I prefer thin crust. I understand that in Italy, it's all about the dough/crust and sauce and not so much the toppings.
I measure everything in grams, not cups but it's not difficult because almost all flours weigh between 130-140 grams per cup (it's a carry-over habit from 10 years of gluten free baking). Weighing "tare" on the scale adding ingredients into the mixer bowl saves on cleanup.
Going on the hunt for your sauce recipe now and grab some pointers from you. Take care.
Jessica says
So interesting! The dough definitely does play such a HUGE part in the flavor! I hope you love my recipes for both the dough and sauce! ๐
Amber says
Can this be used with whole wheat flour instead of all purpose?
Jessica says
I have not tried it myself but I don't see why not! It just may be a bit more on the dry side and I would probably add a little less than the recipe requires. Maybe try half all purpose and half whole wheat?
Nada says
This is a fantastic recipe, thank you for sharing. I make it on a Sunday and after the first proof, I divide the dough into pieces and refrigerate for baking fresh for school lunch every morning. Can't thank you enough ๐
Jessica says
I love this idea!