Making Pizza Dough is easy, inexpensive and so delicious for thin or thick crust pizza, or calzones. Use this recipe in a pizza oven, baking in a regular oven, air fryer pizza dough, or cooking pizza on the grill!

Pizza dough stretched into a round circle and pricked with a fork on a wooden pizza peel.

Why we love this Pizza Dough:

  • Easy – Takes just a few minutes to knead in my Bosch mixer (or by hand!) and then let it rise. The little bit of effort is so worth it. I also love this Wheat Pizza Dough recipe.
  • Versatile – we use this dough to make all of our pizza recipes, whether we’re cooking them in our Ooni pizza oven, using a pizza stone (or a pizza steel is what I have) for oven baked pizza, or making grilled pizza. Make sure to enjoy it with my homemade pizza sauce!
  • Perfect texture and flavor – I make homemade pizza for my family almost weekly and I have had my share of trial and error; I can confidently say THIS IS THE RECIPE!

How to Make Pizza Dough:

Mix Dough: Stir yeast with warm water and a pinch of sugar and set aside for 5 minutes, to proof. (It should get foamy on top, which means it’s active. If not, then the yeast may be old). Add to a mixing bowl with remaining water, salt, vinegar, and olive oil. Gradually add the flour as you knead the dough on a medium-low speed for about 7 minutes.

Two images showing yeast proofing in a glass pyrex measuring cup, then dough being mixed in a bosch mixer.

Rise: Transfer the dough to a greased bowl, cover with a dry kitchen towel and allow to rise for about an hour, or until about double in size. Divide the dough into 2-3 equal portions (makes about two 14” or three 9” pizzas).

Two images with a stainless steel bowl filled with pizza dough, then the dough separated into two balls for the best pizza dough recipe.

Roll into Circle:  Spray your work surface lightly with cooking spray, or dust lightly with flour. Use a rolling pin or your hands to roll and stretch the dough to your desired size.

Hands stretching pizza dough into a circle shape, then the easy pizza dough pricked with a fork.

Sprinkle a little cornmeal and flour on a pizza peel and place the rolled out dough on top. The cornmeal will help the dough slide onto a pizza stone, the grill, or into a pizza oven. (If you don’t have a pizza peel, you can place the pizza crust on a piece of parchment paper to lift and set it onto your hot pizza stone or baking tray. Make sure to top it with my homemade pizza sauce, cheese, and your favorite toppings!

Pizza dough being pre-baked on a wooden pizza peel, then a finished pepperoni pizza ready to enjoy.

Pro Tips:

  • Pre-Bake Dough, if cooking pizza in the oven. If you’re baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle. Once you add the Pizza Sauce and toppings, return it to the oven to finish baking.
  • The Flour! I call for bread flour, but all-purpose flour works perfectly well for this recipe. If you’d like to use whole wheat flour, check out my Wheat Pizza Crust Recipe!
  • Flavor the dough, if you’d like: This is a great basic pizza dough recipe, but you can spice it up to make it more flavorful by adding a few dashes of garlic powder, dried basil, and oregano.

Make Ahead And Freezing Instructions:

To Make Ahead: mix the dough, place in a large greased bowl with a tight lid and refrigerate for several hours, or even overnight. Remove from the fridge and allow to come to room temperature so it’s easy to roll out. You could also roll-out and pre-bake the dough, add toppings and store in the fridge for a take-and-bake style pizza.

To Freeze: once the dough is mixed, wrap it in plastic wrap and place it in a freezer safe container to freeze for up to 3 months. When ready to thaw, place it in a greased bowl, covered, in the fridge until completely thaw (about 24 hours). Allow to come to room temperature so it’s easy to roll out. You could also freeze the pre-baked dough, with or without toppings.

Use the dough for any of these Pizza Recipes:

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Pizza dough stretched into a round circle and pricked with a fork on a wooden pizza peel.
Prep 1 hour 30 minutes
Cook 10 minutes
Total 1 hour 40 minutes
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  • Combine Ingredients: In a large bowl of a stand mixer combine ½ cup of the warm water with the sugar and yeast. Stir to dissolve the yeast and let rest for 5 minutes. It should foam on the top. Add the remaining 1 cup of warm water, olive oil, salt and vinegar.
  • Knead Dough: Begin mixing on medium-low speed, gradually adding the flour a cup at a time, and knead the dough for about 7 minutes, or until it's smooth and elastic. You may not need all of the flour. The dough should be slightly sticky, but not so sticky that it really sticks to your fingertip when touched. 
  • Rise: Transfer dough to a greased bowl and cover with a dry towel or greased plastic wrap. Allow to rise for 1 to 1.5 hours, or until it has about doubled in volume.
  • Roll out: Gently punch the dough down and place on a lightly greased or floured counter top. Divide dough into 2 or 3 equal pieces (makes about two 14'' or three 9'' pizzas). Roll and stretch the dough to desired size and thickness. Brush dough with olive oil.

Oven Method:

  • Preheat oven to 450 degrees F (with a pizza stone inside, if you have one). Add cornmeal and flour to a pizza peel or use a pizza pan. Pick the top of the dough a few times with a fork and pre-bake the dough in the pizza pan, or slide onto a hot pizza stone to pre-bake for 3-4 minutes. Remove from oven and add pizza sauce and toppings. Return to oven and bake for 8-15 more minutes or until the crust is golden and the cheese is bubbly.

Pizza Oven Method:

  • Add cornmeal and flour to a pizza peel and place rolled out dough on top. Add toppings. Slide into preheated pizza oven and cook according to pizza oven instructions.

Air Fryer Method:

  • Roll dough into small sizes that will fit in air fryer. Cook in air fryer for 1 minute (check after 30 seconds, to make sure it didn't fold over), then flip sides and cook 1 more minute. Repeat with remaining crusts. Add toppings. Cook at 370 for 1-3 minutes or until bubbly.

Grill Method:

  • Preheat grill to medium-high. Roll out dough and place on a piece of parchment paper. Spread with oil, then gently flip the pizza onto the grill, oil side down, and peel the parchment paper off. Cover grill lid and cook for 2-3 or until grill marks on bottom. Flip the pizzas onto a plate and add sauce and toppings to cooked side. Reduce heat and slide pizzas back on frill to cook another 3-5 minutes.


Pre-Bake Dough, if cooking pizza in the oven. If you’re baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle. Once you add the Pizza Sauce and toppings, return it to the oven to finish baking.
Make Ahead Instructions: mix the dough, place in a large greased bowl with a tight lid and refrigerate for several hours, or even overnight. Remove from the fridge and allow to come to room temperature so it’s easy to roll out. You could also roll-out and pre-bake the dough, add toppings and store in the fridge for a take-and-bake style pizza.
Freezing Instructions: once the dough is mixed, wrap it in plastic wrap and place it in a freezer safe container to freeze for up to 3 months. When ready to thaw, place it in a greased bowl, covered, in the fridge until compeltely thaw (about 24 hours). Allow to come to room temperature so it’s easy to roll out. You could also freeze the pre-baked dough, with or without toppings.


Calories: 706kcalCarbohydrates: 117gProtein: 20gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 1173mgPotassium: 179mgFiber: 4gSugar: 3gVitamin A: 3IUVitamin C: 0.01mgCalcium: 29mgIron: 2mg

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Adapted from All recipes.

*I originally shared this recipe March 2013. Updated March 2020 and June 2023.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

4.96 from 344 votes (298 ratings without comment)

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  1. First,, the dough was super wet I think I added an additional 2 cups of flour.. it doubled in 1 hour… 4 min in air frier does not sound right. Should it be pre heated? My air frier pizza setting is 20 min. At 375… the taste is good but I think something Is off with the recipe since my dough was liquid State filling the recipe . I baked for 20min in AF at 400… sorry but won’t be using this recipe again

    1. Hi Joyce, I’m not sure what went wrong, but before you use the dough, it shouldn’t be wet. Add enough flour until the dough pulls away from the sides of the bowl, and knead it (or use a stand mixer with dough hook) until it’s smooth and elastic.

  2. 5 stars
    This will definitely be my go to pizza dough recipe from now on! I made a batch with a girlfriend the first time and sent her home with some frozen, froze some for myself, and put the rest into the fridge (all as instructed per the post). The next day, I rolled it out really thin, put the sauce and toppings on, and baked at 450 for about 17 minutes. It was much larger than a 9″ pizza, but we wanted a very thin crust, which worked perfectly without the prebake step. I can’t wait to see how the frozen dough turns out, and then I’ll be making a double batch and freezing it for after our little bundle of joy arrives (currently 8 months pregnant!). Thank you for doing all the hard work and perfecting this recipe. I also enjoyed reading all of the comments since I was so excited to make the dough, which is where I learned that a really thin crust cane forgo the prebake step. I plan to look into your easy/one pan recipes to have on hand for quick dinners when the baby arrives. Thanks again!

  3. 5 stars
    Hands down the best pizza dough recipe I have ever made. I have been struggling to find a dough recipe that isn’t sweet. This one checks all the boxes that in my opinion makes a great pizza dough. Easy to make, easy to stretch out, bakes to a crispy, chewy crust. It will be a staple in our home.

  4. 5 stars
    This was my first time trying any kind of dough that needs to rise. It turned out wonderfully! The instructions were clear and easy to follow. I did have to leave my yeast/sugar/water a little longer until it foamed up, but the end result was great! I think next time I’d portion it into four portions instead of two and roll it out a little thinner.

  5. Do you still use cornmeal when cooking in your ooni. I use cornmeal when I was cooking in the stove, but I’ve found that in a pizza oven the cornmeal tends to catch fire.

    1. We dust our pizza peel with a little flour and cornmeal, before sliding the pizza in our Ooni, and never have a problem.

  6. Love that you have already tried it out in your Ooni! We love that thing a having a good crust on hand ahead of time will be fantastic.

  7. 5 stars
    I’ve not made this yet but I plan to shortly. I just wanted to thank you for giving the option to metric measurements for those of us not in America. Greetings from Australia.

  8. I am pre making a lot to store in freezer. I am planning on rolling it out and doing some just the prebaked crust and some pre baked with toppings on it to put in freezer. What do I do when I am ready to pull them out of the freezer and bake? Do I thaw? Do I stick in oven straight from freezer? What temp oven do I use?

    1. Either would work! You could let them thaw, or cook them from frozen, lowering the oven temp about 20 minutes or adding some time, until they are cooked through.

  9. yummy!!! i can’t wait to try this as coconut and cherry are both my favorite. waiting for free time to so i can make it.

  10. 5 stars
    This recipe was awesome and easy! Much easier than my MIL recipe. (way better too!) The pre-baking really does make all the difference. Thanks for another great recipe.

    1. Yes it’s great in a cast iron pan! I use it all the time, just make sure your cast iron pan is seasoned well! Enjoy the recipe.

  11. I have made this recipe twice. The bread flour makes all the difference in the world. Love the olive oil. I also used the salt grinder to lightly salt the crust before the first bake. No more pizza orders for me! This is too easy and too good💕

  12. Fabulous recipe! Very easy to make, and freezes well. Not having read the comment section, I froze part of the dough ball *after* the first rise. After defrosting the frozen ball overnight in the fridge, I let it sit on my counter for a few hours before stretching it into a pizza round. I didn’t have to proof it again in a warm place or punch it down a second time.
    Maybe I was just lucky, but it turned out just as well as the dough I used fresh. Big hit with my family; thanks for posting!

  13. Hi Lauren, I bought some pizza crusts and they were mouldy and then decided to make my own crusts. Your recipe was such a success that I’ll not buy pizza crusts again. Thanks very much for sharing your recipe.

  14. The metric unit for the flour is not correct…I’m a beginning baker and it said 3-3/4 cups flour = 968.75 grams of flour. I should have known better but that’s way too much, once I had ruined the dough I looked it up and the measurement provided is way off :/

    1. I am so very sorry this happened. You are absolutely correct that is off. It appears the calculator ADDED the two numbers in the range. Again, sorry that happened!

  15. When I put my dough in the fridge over nite, it always gets a skin on it. Even when covered. What am I doing wrong ? Jim

  16. I would love some more information on rolling out pizza crust. Mine tends to be elastic and rarely stays in the shape that I need. Perhaps there are some tricks that I am not aware of to get that thin, flat circle.

    1. Hi Julie, roll it a little and then cover with towel and let it rest for a few minutes (to allow the gluten to relax), and then roll again.

  17. I use this recipe all the time and love it. I’d done it several times without the vinegar and couldn’t figure out why it wasn’t swelling like it should but problem solved after this go and I absolutely love it. 10/10. I throw seasonings in my flower before I add the wet ingredients to add more garlic taste.

  18. When freezing the dough in a ball, do you let it rise completely & then freeze it? Or is it frozen before letting it rise?

  19. 5 stars
    I have made this pizza dough several times now with different toppings and it tastes so good, and healthy because it’s fresh made at home! I’ve tried different versions of your pizzas that are always great. And I’ve made this dough & frozen it to use at a later date & it tastes just like it does when fresh!

  20. Hi there, I’m anxious to try your recipe after another soggy middle pizza!! Where do you position your oven rack? Middle, bottom?

  21. 5 stars
    I had never made pizza dough before and using this recipe was my first go at it. Now, I make it pretty much weekly for my family and we all LOVE it! I also make it with your homemade pizza sauce, it’s delicious. Because of these recipes we never order out pizza anymore!

  22. 5 stars
    I’ve been using this recipe for so long. It’s a favorite! Always comes out perfect!! I do have one question, why can’t you freeze a pre baked pizza WITH the toppings?

    1. Thanks so much Lisa! You can pre-bake the dough for 5-6 minutes, add toppings, then freeze it to bake fresh, later. Pizza sauce, cheese, pepperoni, sausage, bell pepper, onion all freeze great. A BBQ chicken pizza would also freeze well.

  23. This is the best Pizza Dough recipe I have found. I recently bought a Pizza Stone and a Pizza Peel and a stand mixer, so I am a newbie at all things cooking related, recently retired and trying out all the things I never had time to do while I was working.
    Thank you for this excellent step by step tutorial.

  24. I used to do this crust type. I now use a pretty heavy stone and set oven to 550 with fan bake setting. I make the crust on a cookie sheet sprayed with Pam and sprinkled with corn meal. It goes in for 60 seconds and then the crust will usually float right onto the stone. 5-7 minutes and it’s very nice.

  25. I love this pizza dough recipe! It made such beautiful crispy crust. We got three 12-14 inch pizzas out of it. Great for a make your own pizza night, I’ll be using this recipe from now on.

  26. I use your web site a lot. My 6 year old granddaughter has Anaphylactic allergies to dairy, eggs, soy and peanuts. So I’ve been using your pizza crust recipe for years now. I love your site. Please keep up the good work. I was just reading about buttermilk substitutes. I’ve had a buttermilk chicken recipe for years, but couldn’t use it for her because of the allergies. Now with a substitute for the milk I’m going to give it an attempt. She loves chicken on the bone, as she calls it.

  27. Hi Lauren, Thanks for the Pizza Pie dough recipe. I took a class taught by the Gen Mills Betty Crocker Italian Division Director. For home use he tried all methods and said he found a Pizza Screen gave him the best results since home ovens are not built to give temps of 900 degrees. I still use a stone and pan though. His name was Antonio Cecconi.

  28. Fantastic recipe! Easy! I put my pizza stone and pre-heated in a 450 oven, and even heated it an additional 10 minutes. Crust was amazing! Thank you!!

  29. 1 star
    I really wanted to like this…. my 15 year old said it was like a peanut butter pizza with cheese and chicken…. Thai peanut butter sauce is great on noodles but not on pizza

  30. 5 stars
    i am going to try this recipe soon i like the way you show so many ways to make the pizza like freezing ,making ahead etc. you answered all the questions without askling i am 81 and always trying new recipes.

  31. 5 stars
    I have been making pizza this way for 20 years. If you are having a party, you can pre-cook several crusts and have them ready for your guests to add toppings. This way all the pizzas can come out at about the same time. Also, I like to add toppings, that you might find on a bagel, to the crusts outer crust to add a little flare to the last bite.

  32. Will it work wirh gluten free flour? Often it doesn’t work the same and the texture is more crumbly?

  33. Just finished making pizza from this recipe. The dough was a lot wetter than I anticipated but I didn’t want to add too much flour. The end product was great though, nice and crispy. I will post on IG and tag you. Thanks for this recipe.

  34. Thanks for the recipe and tips for a great pizza! Can I ask, though, what is the vinegar for? I’ve never seen it in a pizza dough recipe and I’ll admit I’m reluctant to try adding it! Thanks for your help!

  35. Great recipe. We use it often. My granddaughter is Allergic to milk and eggs and soy, so this recipe is perfect she loves grandpa’s pizza. Thank you again for making this available to the public..

  36. 5 stars
    Amazing!! I offered to make my father’s birthday dinner last night, I wanted to make pizza from scratch because he deserves the best. This was the BEST! Thank you for sharing!

  37. 5 stars
    I love this and have made it now more than 3 times! Kids say it’s the best pizza they have ever had ! Also I don’t use anything fancy beyond my hands and a fork Incase some of you have a super basic kitchen like me

  38. 5 stars
    Greetings from Melbourne, Australia. G’day!! I had to make 4 pizzas today and the thought of kneading all that dough by hand was daunting. I don’t have a stand mixer. I have a very very old food processor (my mother in law’s) and after a bit of research saw that one could make dough using the usual “S” blade in the food processor. I tried it with your recipe ingredients and it worked! Best pizzas ever!! I did not pre-bake them as I roll very thin and they turned out lovely and crisp. I think vinegar is the secret ingredient and I will always use your recipe from now on. Thank you so much! :))

  39. Hi Lauren!

    Do you have any suggestions for making personal pizzas with toppings that can be frozen? My teen would love to be able to grab a small pie before practice, but I’m hesitant to purchase the packaged premade frozen options.


    1. Absolutely! I do this all the time. I pre-bake the dough for 5-6minutes, add toppings, then freeze it to bake fresh, later. Pizza sauce, cheese, pepperoni, sausage, bell pepper, onion all freeze great. A BBQ chicken pizza would also freeze well.

      1. How do you cook it from frozen? I am trying to make a bunch ahead of time so I can just pull out and bake. What temp do you use? Also how would you do it without toppings?

  40. 5 stars
    BEST RECIPE EVER!!!!!!!!!!!!
    I have been using this recipe for like the 6th time now and every time, it never disappoints. First time I made it, the family loved it and it received many great comments… actually didn’t make enough pizza that night (smh). Anyways, thank you for this recipe, I loved it and the people I have shared it with love it too. Definitely can’t go wrong with this one.

  41. Hello, thank you for this. I tried this today and the crust was beautiful on the parts where I had rolled it well and baked it well (I tried different heights, the bottom and the middle) and also different baking trays.

    1. How do I prevent the dough from springing back when rolling it out?
    2. What shelf or level in the oven do I bake it on? The bottom most immediately that sits as the base of the oven, one above that or the middle of the oven?


    1. Hi, I experienced the same about the dough springing back (shrinking) while rolling. So the next time I made pizza dough, and when it was ready to “punch down and cut into portions”…I don’t punch or knead the dough. I just take a knife cut into portions but I did not knead the dough. I gently just shaped into a ball and begin rolling. Worked! No shrinking:) It’s important that you don’t knead the dough before rolling. I hope this helps you.
      Regarding oven shelf, I have a fan forced oven and I place it on all the 3 shelves as I make 3 pizzas. It bakes well. Happy cooking!! 🙂

  42. Far, churr. Tried this recipe because Mum and sis had a recipe that required no yeast and they thought they were the bomb dot com, but I WANTED TO DO IT RIGHT AND BE THE BEST without too much effort and dayum!! Not only did this taste dribbling good, the reheat of my pizza TASTED AMAZING and we put the leftover pizza’s in the freezer & heating that was EVEN BETTER!!!!!!!! QUARANTINE GOT ME TESTING RECIPES – THIS ONE IS LEGIT! GOT ME FEELING LIKE SELLING MY PIZZA! THANK YOU!

  43. 5 stars
    I am 68 years old and for some reason, could never make a simple ‘pizza’ I have tried, and tried. I thought, one last time, I’d try and then just plan on going to my favorite pizza joint (which has increased its prices and changed the recipes) from now on. O.K. Last time my husband, who was the one that said,’For all the work that’s involved, don’t make pizza again–and on top of it, you know this isn’t very good’. NOW….drum roll, was it 4 maybe 5 times during dinner tonight, he said, “WOW…THIS IS GREAT.” Thanks so much. Now, on to trying different toppings ! BTW: I didn’t have white vinegar, used apple cider, and used the Bosch, which almost gave me a heart attack because it left a bunch of loose dough on the bottom. I gathered it together and kneaded it for another 3-mins or so, and it survived. Any explanation as to why this happened ? Not enough dough? Speed too low ? I’d like to know your thoughts.

  44. 5 stars
    Full proof recipe… 100% recommended… i have many other recipe, nothing came so good.. thank u so much.. i am great fan of ur recipe…

  45. 5 stars
    I didn’t know how we’d manage without Pizza during the lock down here in South Africa, especially with 2 teenage sons. I started this pizza dough quite hesitantly but I was absolutely blown away by how amazing my pizzas turned out. I also used your 5 minute pizza sauce recipe. My hubby now wants me to make pizza at home instead to takeaways! Thank you so much!

    1. Hi Liezel

      What yeast are you using? I only have anchor yeast. I think it should be fine?

      Good luck on your side!

      From a fellow locked-down family

  46. 5 stars
    THANK YOU for explaining about pre-baking the crust. I’ve made this pizza dough twice now– my two best pizzas ever! Thanks for this great recipe!

  47. I am such a food snob, so when I find a recipe that exceeds my expectations, I immediately tell all my friends.
    This pizza dough is by far the best recipe I have come across on pinterest and would rate it five stars.
    Thanks for sharing the recipe!!!

  48. 5 stars
    I’ve tried several dough recipes and this one is by far the best! I froze some of the dough thawed it and it baked up just like fresh. Thanks for the wonderful recipe!

    1. Hey can I ask how you thawed it? I didn’t see any instructions on that part of freezing the rolled out crust.

  49. I live on pizza! I like only the crisp cooked crust lined with fresh sliced tomatoes with garlic salt on top and mozzarella cheese on top. Then baked at 500’
    Oh, so yummy! Lots of fresh garlic and salt if no the garlic salt.
    I have a pizza stone and will try it for sure now but I usually use a cast iron round griddle! It sure turns out great. Have not used my stone in years. But will try it again!❤️

  50. 5 stars
    I’ve tried so many pizza dough recipes I had given up, thought I would try one more and bingo! This is so easy and so delicious! Thank you!

  51. Came across your pizza dough recipe and find it interesting….I have made pizza for quite some time now at home….but this is the first recipe I seen that has some vinegar in it…what does that do for it? I also see a picture of your dough mixer, where did you get that at? Thanks

    1. The vinegar helps with the gluten development and texture of the dough to make a better pizza crust, rather than just “bread-like” crust. The mixer is a standard Bosch mixer (great for breads!)

  52. 5 stars
    I will look no further for a pizza crust recipe. This was absolutely perfect and so delicious!! Thanks for the amazing recipe.

  53. 5 stars
    My husband and I love this recipe! We recently moved and I misplaced it. No other crust comes close and pizza was just not the same. I finally found this again (I’ll be printing and putting up for safe keeping!) and guess what we are having for dinner. I’m looking forward to trying this updated version.

  54. 5 stars
    I have only tried making my own pizza crust a handful of times and each time it turned out meh..too thick or mushy in the middle or tasteless..I’ve never found “the perfect recipe”. I bought my first ever Kitchen Aid mixer and wanted to break it in by making pizza dough. I found your recipe thought I’d try it. It was perfect! Seriously..the search is over. I have found my go to recipe. I followed the recipe exactly as written and the crust was perfect. “Just like restaurant pizza” my hubby said! It wasn’t too thick..but not too thin either..I used the only 2 stones I have which are a 13″ round and a 12″ x 15 1/2″ rectangle and it was the perfect amount of dough for the thickness of crust we like. I’m so glad I came across your recipe. Thanks so much for posting it!
    I know there are many pizzas in my future! Lol

    1. You can make it in a mixing bowl, stirring it well, and then knead the dough by hand on your counter for 10 minutes.

      1. Thank you for this! I do not have a mixer yet, but am really interested in making this.

        Also, is there a difference if I use Fleischmann’s instant yeast instead of active yeast? It’s what we have in the pantry due to COVID times.

        Thanks again!

        1. You don’t need a mixer–a bowl and wooden spoon will work (just a little more tiring on your arm :-)). Yes you can use instant yeast, just skip the first step of proofing the yeast, and add everything together at the same time (besides all the flour).

  55. 5 stars
    This is a great recipe. I often double it and after the first bake I cool on wire racks, layer with parchment paper between each and freeze in 2 gallon freezer bags. Then when we need a quick meal I pull them out and add sauce and toppings
    ( while still frozen and oven is heating) then bake. Faster than delivery and so good!

  56. 5 stars
    This is IT. I’ve searched for a great pizza crust recipe and I’ve finally found it, and it’s easy to boot! This crust is soooo DELICIOUS. Words cannot describe it accurately. I am curious about one thing, how would it taste if I put it in an oiled pan and made it pan style? Thank you so very much for the PERFECT PIZZA RECIPE.

    1. Thanks Rose, I’m so happy to hear that! And that would definitely work 🙂 You could even just put cornmeal in the bottom of the pan.

  57. 5 stars
    This s a great recipe! Thank you. I prepare them through the prebaking step then cool then on wire racks. When cool I layer them between parchment paper and into 2 gallon freezer bags. Pull out of the freezer and add your toppings while the oven is heating–no need to thaw. Faster than delivery!

    1. Self rising flour has baking powder and salt. I would omit the salt in the recipe but baking powder acts like yeast so the combination may make for extra puffy dough.

  58. 4 stars
    Thank you for sharing this recipe. I made this today for the first time and it came out divine. The dough is very pliable afterwards, just what I was aiming for. The crust is chewy but still holds up well to the 4+ toppings which I made my two pizzas with. Thanks a mil!!!

  59. 5 stars
    This pizza dough is fantastic! We too are avid pizza eaters, and my son will choose this dough over going out. Thank you for sharing your recipe. Your blog is outstanding!

  60. 5 stars
    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.

  61. I am h I got lots people over and we are making personal,pizzas. Can I make a double batch or do I need to do it one batch at a time?

  62. 5 stars
    I would like to thank you for a most WONDERFUL pizza dough! I do a lot of research before investing the monies to purchase ingredients. I forgot that I didn’t have tomato sauce. As I put away the groceries, I realized I purchased mini tomatoes, Sazon, garlic salt, garlic, and fresh garlic, and put it all in the mini food processor. AMAZING! I didn’t even cook it. A friend bragged about a pizza dough recipe. I thought he said he put vinegar in it. So after losing the written recipe, I searched on YouTube, since he said he found his recipe there. I searched and nothing really “felt” right, but I kept searching and found your blog. He said he didn’t use vinegar. He also said he wanted to save up for a pizza pan with holes in the bottom. I told him I had just bought one at Dollar Tree. Sure enough, I found his written recipe, and there was no vinegar, but I thought about it, and read on the internet that vinegar makes a difference. Dang sure does! With the sauce, cheeses, pepperoni, and homemade sausage I made, with black olives. Oh! My! Goodness! Thank you! Thank you!! Thank you!!!

  63. I’m new at pizza dough. I made this recipe a couple weeks ago. ore-Baked Then COKKED With toppings. Dough was hard/crunchy on edges. Not like restaurant pizza. I followed recipe to letter. What can I do to improve texture of crust?

  64. This pizza looks delicious…want to make it with your homemade crust but the link gives me the post w/o recipe. Maybe my computer??? Thanks for all the wonderful recipes, you inspire me!

    1. Hi Brenda, I’m so sorry, my site had a some technical problems this morning for a short window of time. It should be fixed now! Let me know if you need anything else! Hope you enjoy the pizza!

  65. We also make pizza once a week. Just ordered a stand mixer for my birthday, so I’m excited to try homemade pizza dough! Would it be okay to make the pizza crust, including pre-baking it, THEN freeze it for a week or so and thaw a day before we’re ready to top it? Thanks!

    1. Hi Janine, that’s so exciting–hope you love your new stand mixer! Yes, that should work great to freeze it after pre-baking it! I’d love to hear how you like it!

  66. This pizza dough is fantastic! We too are avid pizza eaters, and my son will choose this dough over going out. Thank you for sharing your recipe. Your blog is outstanding!

  67. Do you save some of the dough in the refrigerator for another night? How long does it last in the fridge? Thanks in advance!

    1. Hi Amanda, you can refrigerate the dough right after you make it (before the first rising) and bake it the next day. I’ve never tried it longer than one day later…

  68. Just because I’m curious, what does the vinegar do in the recipe? I’ve made several pizza dough recipes but none that use vinegar.

  69. This recipe sounds great. I would like to try it today but I’m out of white vinegar..Would apple cider vinegar work in a pinch?

  70. I made this tonight after trying a couple other dough recipes for the past few weeks and this one was just perfect! Thanks for a recipe that is sure to be a keeper!

  71. There’s only two of us. Can I freeze some of the dough or should I scale it down? Freezing would be great if it would keep.

    1. Hi Sally, I think freezing it would work great. Just stick it in the freezer right after you make it. Then let it unthaw on your counter all day, enough that it’s able to get a first rise. Then shape it into your pizza and let it rest again for 20 minutes before pre-baking it!

        1. Yes, I would stick it in the freezer right after you knead it the first time. Then when you’re read to use it, take it out several hours in advance and place it (covered) in a warm place to let it thaw and rise.

  72. Loved this recipe! The recipe was perfect as is! I used my Kitchenaid Mixer to do the first part of the kneading. I topped my pizza with homemade pizza sauce, sauteed onions, mushrooms and peppers, goat cheese, and kielbasa! Yummy!

    1. Hi Alanna, Yes I think it would work just fine to pre-bake it for 6 and then finish a few hours later!

    2. I tried this and it worked great! Made everything the day before for a DIY pizza party. I prebaked the crusts for 6 minutes, let cool and then put in the fridge overnight. Pulled everything out to warm to room temp, decorated the pizzas and boom, perfect!

    1. You can “beat” it with a fork. Just stir well with a fork until the dough pulls from the sides of the bowl and forms a ball. Then lightly flour or grease your hands and you kitchen counter, pour the dough out onto the counter, and knead it with your hands until it’s smooth and elastic!