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The Best Pizza Dough

This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! —Josh Rink, Taste of Home Food Stylist
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    2 crusts (8 servings each)

Ingredients

  • 1-1/4 cups warm water (110° to 115°)
  • 2 teaspoons sugar, divided
  • 1 package (1/4 ounce) active dry yeast
  • 3-1/2 to 4 cups all-purpose or 00 flour
  • 1 teaspoon sea salt
  • 1 teaspoon each dried basil, oregano and marjoram, optional
  • 1/3 cup vegetable or olive oil

Directions

  • In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

Test Kitchen tip
  • All-purpose flour is an easy choice for this recipe; but if you're willing to go the extra mile and use 00 flour (usually imported from Italy), the dough will have a noticeably silkier texture. Customize the crust and increase the flavor by adding dried herbs such as basil or oregano, and substituting garlic or onion salt for the sea salt.
  • Nutrition Facts
    1 piece: 144 calories, 5g fat (1g saturated fat), 0 cholesterol, 121mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 3g protein.

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    Reviews

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    Average Rating:
    • Diane
      Jan 25, 2021

      I have been making homemade pizza since the 1980s when my classmate and I started doing this together in high school. My personal goal is to make the pizza like the deep dish at Pizza Hut with a toasty, crunchy crust. I am FINALLY getting close to this. Tried this TOH dough recipe in December 2020 and used Gold Medal flour. I let it rise for about 8 hours in our chilly garage. I must admit that the texture was silky and the aroma of the dough reminded me of the crusts from Papa Murphy. However, it did not have the crunchiness. My family thought I had reached perfection, though. I have been making pizza almost every Sunday night since then and have tinkered with the flours. Yesterday, I came back to the Gold Medal Unbleached and I got the crunchiness almost right. Ten years ago I read in a book about homemade pizza to bake pizza at 490-500 degrees and put a pizza stone on the lowest rack of an electric oven or on the center bottom of a gas oven. I have a convection gas oven and put 2 pizzas in at a time and rotate them after 10 minutes and then bake another 3-5 minutes. The higher temperature has also been key to the improvement. However I want to try the King Arthur Unbleached next week. The KA flour lists its protein content on the package but no one else does. How can a buyer compare flours for protein quantity? How is this flour different than bread flour which I thought also has a higher protein content?

    • Mo
      Jan 16, 2021

      I don’t know why someone’s giving a bad review for this From myself being an amateur cook this was amazing I think if you just follow exactly like a give it time to let the dough rise and everything this came out like very Delicious

    • saar
      Dec 17, 2020

      am i the only person who can't find baking instructions?

    • Maria
      Oct 31, 2020

      Good pillow-y pizza dough, delicious recipe, and I have tried many, and am Italian. Works well with calzones too. The person who said it was tough might have over-kneaded it, or should try King Arthur All purpose flour. 00 Flour is best though, and easy to buy online, and is good for pastries too. Tip: Before adding tomato sauce, put on a sheen of olive oil on top and it wont get soggy, then half bake before adding the other toppings. I also thicken the sauce with a little tomato paste, and I never over do the sauce. Buon Appetito!

    • squeakymouse
      Aug 19, 2020

      Not good, too chewy and leftovers were definitely tough. I'll not make again.

    • Faith
      Jun 29, 2020

      I have used this recipe many times with and without herbs. It rolls out beautifully. I do grill the base for a few minutes and then add pesto as sauce with lots of sauteed veggies topped with lots of cheese. My family loves this meal. So easy to do, great for the summer.

    • lauren
      Jun 18, 2020

      I'm 8 and I am wanting to make this for my fam.

    • Maria
      Jun 10, 2020

      Are you supposed to cook the dough before putting the toppings on? Just checking...

    • Stephanie
      Jun 4, 2020

      Has anyone tried baking the crust on a grill?

    • Moxie
      May 30, 2020

      This recipe creates a very light consistency non chewy texture crust. I baked at 425F for twenty five minutes after adding toppings.