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The hands down the Best Homemade Pizza Dough recipe! Use it to make a thin, crispier crust, a thick-fluffy crust, or an easy dough for homemade calzones. It requires just a handful of fresh and wholesome ingredients and is practically foolproof!

macro image of unsliced white pizza on styled background

Table of Contents

There is nothing quite like homemade pizza dough. If you’ve ever made it, I am sure you will agree! The best part is that this recipe requires just 6 simple ingredients and about 2 hours of your time. The full recipe is written out at the bottom of this post in a complete, printable recipe card, but we are also going to include step-by-step photos for reference as well so you can have the most success. 

Ingredients You’ll Need 

  • Warm water: If you’re new to baking homemade bread with yeast, warm water is used to activate the yeast. The ideal temperature is about 100-110 degrees F, or the equivalent of warm bath water. Be careful to use the right temperature! If the water isn’t warm enough, the yeast won’t fully activate. If the water is too hot, it will kill the yeast. 
  • Sugar: Similar to warm water, sugar is another key component in activating the yeast. When sugar is added to the warm water along with the yeast, the sugar gives the yeast something to feast on and adds flavor and texture to the dough. We typically use granulated cane sugar, but any sugar of choice will do!  
  • Yeast: We prefer active dry yeast over instant yeast because it has a longer shelf life in the pantry and in our opinion, yields a more flavorful dough. With that being said, either option will work here!  
  • Oil: Any neutral-tasting oil will work. Use what you have!  
  • Flour: We have only tested this recipe using all-purpose flour and cannot recommend a gluten-free version of this homemade pizza dough. If you’d like to experiment, we’d recommend using a gluten-free baking blend such as Bob’s Red Mills. Keep in mind that gluten-free crusts are typically very different in both structure and texture and may need additional tweaks to be successful.   

Equipment Needed

How to Make The Best Homemade Pizza Dough

The full recipe will be written out at the bottom of this post in a recipe card as we usually do, but we are also going to include step-by-step photos for reference as well.

pouring active dry yeast into a glass with hot water
pouring flour into stainless steel standing mixer
pouring salt into stainless steel standing mixer
pouring activated yeast into stainless steel standing mixer
pouring oil into stainless steel standing mixer
  1. Activate the yeast. In a medium bowl, combine the water and sugar. Sprinkle the yeast over top, then stir lightly. Allow the yeast mixture to sit for about 10 minutes, or until the yeast has bloomed. 
  2. Form the dough. In a large bowl or the the bowl of standing mixer, add the flour and salt. Stir until well combined. Pour in the yeast mixture along with the olive oil. Mix with a stiff spatula or the dough attachment on a standing mixer until a solid ball of dough begins to form. 
  3. Knead the dough. Using the dough hook or clean hands, knead the homemade pizza dough until smooth and elastic, about 5 minutes. If the dough is sticky, add a tablespoon of flour at a time until it’s easier to work with. 
making dough in stainless steel standing mixer

How to Make Thin-Crust Pizza

  1. Divide the dough in two. Immediately after kneading the dough, cut the dough into two-even pieces. Feel free to eyeball this, or use a baking scale if you have one. 
  2. Pat into a 12-inch round. Pat or roll each dough ball into 12-inch rounds, creating thicker edges for a crust, as desired. Transfer the pizza dough to a greased baking sheet or a baking sheet lined with a silicone mat. 
  3. Add toppings of choice. We recommend using about 1/4-1/3 cup of sauce, and your toppings of choice. 
  4. Bake. Place the pizzas in the oven and bake for 10-15 minutes, or until the crust is golden brown. 
  5. Serve. Allow the pizzas to cool slightly until easy to handle, then slice and dig in! 

How to Make Standard-Crust Pizza

  1. Rise the dough for at least 1 hour. Form the kneaded dough into a smooth ball and place it into a large, oiled mixing bowl. Toss the dough in the oil until well coated, then cover with a clean kitchen towel or plastic wrap. Place the dough in a warm area to rise for 60-90 minutes, or until doubled in size.
making pizza dough
putting pizza dough in oiled bowl to rise
risen pizza dough in glass bowl
  1. Divide the dough in two. Punch the dough down, then cut the dough into two-even sized pieces. Use a baking scale, if available. 
  2. Pat into a 12-inch round. Pat or roll each dough ball into 12-inch rounds, making it thicker around the edges for a crust, as desired. Transfer the pizza dough to a greased baking sheet or a silicone-lined baking sheet.
using hands to thin out pizza dough
putting pizza dough on prepared pan
  1. Add toppings of choice. We recommend using about 1/4-1/3 cup of sauce, and toppings of choice. 
  2. Bake. Place the pizzas in the oven and bake for 10-15 minutes, or until the crust is golden brown. Bake in two batches, as needed.
  3. Serve. Allow the pizzas to cool slightly until easy to handle, then slice and dig in!

How to Make a Thick-Crust Pizza

  1. Rise the dough for at least 1 hour. Form the kneaded dough into a smooth ball and place it into a large, oiled mixing bowl. Toss the dough in the oil until well coated, then cover with a clean kitchen towel or plastic wrap. Place the dough in a warm area to rise for 60-90 minutes, or until doubled in size.
  2. Pat into a 12-inch round. Punch the dough down, then pat or roll the entire dough into a 12-inch round, making it thicker around the edges to form a crust. Transfer the pizza dough to a greased baking sheet or a silicone-lined baking sheet.
  3. Add toppings of choice. We recommend using about 1/4-1/3 cup of sauce, and toppings of choice. 
  4. Bake. Place the pizza in the oven and bake for 10-15 minutes, or until the crust is golden brown.
  5. Serve. Allow to cool slightly until easy to handle, then slice and dig in!
uncooked white pizza on pizza pan
overhead image of white pizza on pizza pan

Topping Suggestions

There are tons of ways to top a homemade pizza, but here are a few of our favorite flavor combinations. Don’t be afraid to use your favorite pizza recipes or favorite toppings: 

More Recipes To Use This Homemade Pizza Dough With

Recipe FAQs

should homemade pizza dough rise?

It depends. If you prefer a thin, crispy crust, we recommend skipping the rise. If you prefer a thicker, more classic-style pizza, take the time to allow the dough to rise. It will yield the fluffiest, chewy pizza crust and makes a huge difference in the end result (see the above photos!)

what flour do i need for pizza dough?

The most commonly used flour for making pizza dough is 00 bread flour. Bread flour is higher in gluten and protein content compared to regular all-purpose flour and is known for giving Italian pizza the elastic, chewy texture we know and love. In order to make this pizza dough recipe as accessible to every home cook as possible, we opted to develop a recipe using all-purpose flour. If you happen to have bread flour on hand, feel free to swap it in! 

​is pizza dough better with yeast or baking powder?

For a traditional-tasting pizza dough, definitely yeast! Using yeast will give you a superior texture, flavor and a significantly better rise on your pizza dough. If you’re out of instant yeast or active dry yeast, we recommend making our Easy Homemade Pita Bread instead and doing pizza night with “naan pizzas”! 

can i make homemade pizza without a pizza stone?

If you’re worried you can only make homemade pizza with a baking stone or pizza pan, don’t be! We’ve tested this easy pizza dough recipe extensively and it works just as well on a standard baking sheet. As long as you’ve got the oven preheated to 500 degrees F, you’re homemade pizza night is going to be a success! 

Make Ahead and Freezing Instructions

This easy pizza dough can be prepped and refrigerated up to 48 hours in advance. To do so, place the kneaded dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and refrigerate overnight. When ready to use, remove the pizza dough from the refrigerator and allow it to sit on the countertop for 2 hours, or until the dough reaches room temperature. 

​Homemade pizza dough can also be frozen. To freeze, follow the recipe as written in step 3. Then, wrap the kneaded dough tightly in plastic wrap then place it in an airtight, freezer bag. Freeze for up to 2 months, then thaw at room temperature until soft again. 

Storage Instructions

Baked pizzas will store best in the refrigerator for up to 4 days. For optimal freshness, store in an airtight container or wrap tightly in plastic wrap. When ready to eat again, reheat on the stovetop or in the air fryer until warm and crispy again. 

overhead image of white pizza with zucchini and tomatoes on styled background

tips for success

  • Measure the flour accurately. For best results, make sure to use the spoon and level method when measuring the flour. This means lightly spooning the flour into the measuring cup, then gently scraping off of the excess. If you measure the flour by digging the measuring cup into the bag of flour, you are guaranteed to use too much flour and this will yield a dry, crumbly crust! 
  • Stretch out the dough evenly! ​When it comes to making your own pizza dough, it’s much more important to have an evenly stretched dough as opposed to a perfectly round circle. If you could use a visual, check out this helpful tutorial: How to Stretch Pizza Dough. 
  • Use your stand mixer if you have one. Kneading the dough in the bowl of a stand mixer makes this pizza dough recipe practically fool proof and incredibly easy. If you have the option, we highly recommend this over a bowl and a wooden spoon. 

More Homemade Bread Recipes You May Like:

If you try this homemade pizza dough recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

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overhead image of white pizza with zucchini and tomatoes on styled background

The Best Homemade Pizza Dough Recipe

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5 from 3 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 2 hours 15 minutes
  • Yield: 2 12-inch pizzas (4 servings)
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Description

The hands down Best Homemade Pizza Dough recipe! Use it to make a thin, crispier crust, a thick-fluffy crust, or an easy dough for homemade calzones. It requires just a handful of fresh and wholesome ingredients and is practically fool proof!

Ingredients

  • 1 cup warm water (around 105°F/38°C)
  • 1 tablespoon organic sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 2 tablespoons extra-virgin olive oil, plus more for bowl and brushing
  • 2 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons pink Himalayan salt

Toppings of choice, we used:

Instructions

  1. Pour the water into a medium bowl and mix in the sugar. Sprinkle the yeast over, stir lightly and allow it to sit until the yeast has activated, about 10 minutes.
  2. In a large bowl or the bowl of a standing mixer, stir together the flour and salt. Pour in the yeast mixture along with the olive oil and mix with a stiff spatula or the standing mixer until a solid ball of dough begins to form.
  3. Knead the dough using the dough hook on the stand mixer or by hand for about 5 minutes or until the dough is smooth and elastic, If the dough sticks to the bowl or your hands like bubblegum, add a tablespoon of flour at a time until it’s easier to work with.
  4. You have three options for the next step! Option 1: Use the dough right away and skip the rise time for a thin-crusted pizza. Be sure to split it into two as it is enough for 2 pizzas. Option 2: Form the dough into a ball and place it into a large oiled bowl. Toss the dough so it is coated, and then cover it with a clean kitchen towel. Place it in a warm area to rise for 1 to 1 1/2 hours, or until doubled in size. Option 3: Store the dough for use the next day. Place it into a bowl, cover it with plastic wrap or a clean kitchen towel and place into the refrigerator. Remove it from the refrigerator and allow it to sit on the countertop for about 2 hours (or until it reaches room temperature) before using.
  5. Preheat the oven to 500°F and arrange a rack in the bottom third of the oven.
  6. You can either divide the dough in half here or opt to make 1 large fluffy pizza (examples below)! Pat or roll the dough into a 12-inch round, creating thicker edges for a crust as desired. Grease a baking sheet or line it with a silicone mat, and transfer the dough onto it. Top the dough with about 1/4-1/3 cup of sauce, and your toppings of choice. We like to use BBQ sauce, corn, peppers, onions, and vegan sausage or smoky tofu.
  7. Place the pizza in the oven and bake for 10-15 minutes, or until the crust is golden. Baking time will vary depending on the heat of your oven and how thick or thin you rolled your pizza. Repeat with the second pizza dough.
  8. Cool until easy to handle, slice and dig in!
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Category: pizza, entree, lunch, dinner, kids, on the go, easy
  • Cuisine: Vegan, Italian

Nutrition facts label provided by Nutri Fox.

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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6 Comments

  1. Made this for dinner today using einkorn flour & coconut sugar. Recipe was a little unclear (for me anyway) about splitting the dough in half or leaving it whole for a big pizza. 12″ IS a big pizza for us… I did NOT split in half & made a 11×8 sheet pan – too thick! The 12″ round is definitely only half the dough. As I don’t make pizza often, I rely strictly on the recipe. Your site is a keeper!!

    Reply

  2. This has become my go-to pizza dough recipe. I like the way the page is organized and laid out, not to mention being able to create awesome pizzas.

    One interesting substitution is to replace 1/2 C APF with the same amount of vital wheat gluten. It makes for a heartier pizza but might not be great for those who like thin crust or who leave a lot of the crust behind on their plates. The crust should be the best part of the pizza!

    P.s. I smile every time I read “1 large fluffy pizza” XD I imagine some sort of strange pullet/pizza hybrid wandering around…

    Reply

  3. We are doing homemade pizzas tomorrow night and my daughter needs to be dairy and gluten free. Do you know if I can just replace gluten free flour with this recipe? (Specifically the King Arthur flour)

    Reply

    1. Hi Brittany! Unfortunately, we have not tested this out with gluten-free flours, so I am not sure if it will turn out the same 🙁 from our experience with gluten-free baking, sometimes a 1:1 swap may be tricky. Sorry about this!

      Reply

  4. Would this recipe work with whole wheat flour or whole wheat pastry flour? Alternatively, I’d try this with a mix of all-purpose or whole wheat first, but I’m just curious! Either way, I love how amazingly fluffy and thick this pizza dough is! I can imagine it being hard to not finish the entire pie in the same day!

    Reply