Easy Pizza Dough

Prep 10 minutes
Servings 2 pound pizza dough

No electric mixer or fancy pizza dough hook needed for this Quick and Easy Pizza Dough Recipe. Mix everything in one bowl, let rise for an hour, knead 1-2 times, and thatโ€™s it! Makes 1 large pizza, cut in half for 2 medium pizzas, or quarter it for individual pizzas. Foolproof homemade pizza crust every time!

round of pizza dough on cutting board

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5 STAR REVIEWS

I went from being terrified of yeast, to getting my feet wet with these Cheese Zombies and making homemade sandwich bread, to being completely obsessed with this pizza dough recipe.

A couple of years ago, my husband bought me a pizza steel and fun pizza toppings dice for my birthday >> which, btw, was clearly just as much a present for him, as it was for me! I donโ€™t think, however, he knew how much pizza he was about to eat from now until eternity. This is truly the best easy pizza dough recipe. Sometimes I go through a batch a week!

Best Pizza Dough Recipe – Why We Love It

  • No special equipment needed! You don’t need a special mixer or dough hook to make this dough – just a couple bowls and a wooden spoon.
  • Itโ€™s so incredibly easy to make – it only rises once and there’s barely any kneading.
  • Make it ahead of time. You can make this pizza dough ahead of time and keep it in the fridge for a couple days or pop it in the freezer for a couple months. (Full storage instructions below.)
  • Straightforward and simple. You only need water, yeast, flour, olive oil, sugar, and salt to make it and customize however you like.

Helpful Tips and Variations

  • Use fresh yeast for the dough. You know the yeast is still good if it foams. If not, toss it and get a new batch. (For reference, one packet of yeast contains 1/4 ounce or approximately 2 & 1/4 teaspoons, so you would need 4 & 1/2 teaspoons for this recipe.)
  • Donโ€™t go crazy on the toppings. I know, I knowโ€ฆitโ€™s hard to resist the urge. But the best pizza pies actually have fewer toppings.
  • Bake your pizzas as hot as your oven will go (generally 500-550 degrees F.)
  • Use a good, heavy, baking stone or steel. They hold tons of heat energy, releasing it quickly into a pizza as it bakes, giving it a crispier crust.
  • Swap with avocado oil. Feel free to replace the olive oil with avocado oil, if desired.
  • Give a little garlicky flavor to this crust by adding in a teaspoon of garlic powder with the flour.
  • Speed up the rise time! In the winter time, place the bowl of dough on a heating pad (over low) to aid in the rising time.
5 from 272

Easy Pizza Dough

Prep: 10 minutes
Rise Time: 1 hour
Total: 1 hour 10 minutes
Servings: 2 pound pizza dough
No electric mixer or fancy pizza dough hook needed for this Quick and Easy Pizza Dough. Mix everything in one bowl, let rise for an hour, knead 1-2 times, and thatโ€™s it! Foolproof homemade pizza crust every time!

Ingredients 

  • 1 & 1/2 cups lukewarm water, (about 110F)
  • 2 packets, (1/4 ounce each) instant dry yeast
  • 2 teaspoons granulated sugar
  • 1/4 cup olive oil, , plus more for bowl and drizzling
  • 1 teaspoon coarse salt
  • 4 cups all-purpose flour, (spooned and leveled), plus more for work surface

Instructions 

  • Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in the sugar, oil, and salt. Add flour and stir until a sticky dough forms.
  • Lightly brush another large bowl with a little olive oil. Place dough inside and drizzle a little oil over the top. Cover with plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour.
  • Turn out onto a lightly floured work surface and gently knead 2 to 3 times, forming into a round. Let rest for about 10 more minutes.
  • Use right away or store as is for 1 large pizza, cut in half for 2 medium pizzas, or divide into 4 equal portions for individual pizzas.
    For recipe tips, ways to use it, baking instruction for crispy crust, and proper storage information, please refer to the full article.

Nutrition

Serving: 1slice | Calories: 297kcal | Carbohydrates: 49g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Calcium: 9mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How To Make Pizza Crust Crispy

How you bake the pizza dough will depend on what you’re using it for. But for a simple pizza, this is my suggestion on baking the dough for a crispy crust:

  1. Use a pizza stone and a very hot oven. With a pizza stone in the oven, preheat to 500-550 degrees F for at least 30 minutes (preferably an hour.)
  2. Shape the dough. Place dough on some lightly floured parchment paper; starting at the center and working outwards, use your fingertips to press the dough to 1/4 to 1/2-inch thick round. You can pinch the very edges if you want to form a lip.
  3. Go easy on the toppings. Transfer parchment with the flattened dough to a peel or baking sheet. Brush with a little olive oil, then your sauce and toppings (do not load up each pizza with a ton of toppings as the crust wonโ€™t end up crispy that way.)
  4. Bake. Slide the pizza, along with the parchment, off of the peel and onto the baking stone in the oven. Bake for 10 minutes, until the crust is browned and the cheese is golden, then sprinkle a little more cheese and bake for another 2 minutes until melted.

Ways To Use Pizza Dough

This dough is incredibly versatile. My favorite way to use it is with my homemade marinara sauce for Margherita Pizza, Hawaiian pizza, BBQ Chicken Pizza, or Breakfast Pizza! But it’s great for stromboli, calzones, pizza rolls, and breadsticks, too.

How To Store Pizza Dough

  • Let dough finish rising. After your dough is made, whether you use it for 1 large, 2 medium, or quarter it, the dough round/s will continue to rise and expand for another hour. Don’t store it until it’s finished rising.
  • Fridge. After it’s finished rising, cover in plastic wrap and then place in the fridge. Dough will keep in the refrigerator for up to 3 days.
  • Freezer. To freeze, allow the dough to completely finish rising, cover in plastic wrap and then place in a resealable freezer-safe bag. (Divide in half or in quarters before freezing.) Dough will keep in the freezer for up to 2 months.
  • Thaw. Ideally, thaw frozen pizza dough in the refrigerator overnight. If you forget, setting the dough out on a counter and allowing it to defrost at room temperature for a few hours is also fine.

More Easy Bread Recipes We Love

I hope you love this delicious and easy recipe โ€“ be sure to give it a review below! Also donโ€™t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

margherita pizza with tomatoes, mozzarella, and basil

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About Amy Flanigan

Well, hey there! Amy here, founder and COO at BellyFull. If youโ€™re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, youโ€™ve come to the right place.

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465 Comments

  1. Olga Figueroa says:

    5 stars
    Just made this Pizza dough, thank you so much for sharing, we love it, getting ready to make the second one, such a easy recipe, we sprinkled some cornmeal on the bottom

  2. Kim says:

    5 stars
    Very easy to make and turns out every time. Easy to stretch to fit your pizza pan.

  3. Michelle says:

    5 stars
    Always been afraid to try my own pizza dough. We ran out of the pre-made/heat and serve ones we usually buy. I will probably never buy them again. Best pizza dough EVER!!!!

  4. S.S. says:

    5 stars
    This recipe never ever fails me – I’ve used it over a dozen times. Thank you for sharing this gem!

  5. Lindsay says:

    5 stars
    This recipe was amazing and so easy to follow. I doubled the batch as we were making a lot of personal size pizzas. I did add garlic powder, onion powder and Italian seasoning to the dough and let it sit over night. This will definitely be our easy and delicious go to dough

  6. BklynAnna says:

    5 stars
    This is a phenomenal recipe! The dough is so easy to work with.. it was tender with a nice crunch to it! Love it! Instructions were perfect! Glad my sister-in-law told me about! Most of all, it is DELICIOUS! Win, win! ??

  7. Tiffany says:

    5 stars
    We have pizza every Friday night and this is the only recipe I use. My husband and all 3 of my kids love this crust.

  8. J Rose says:

    5 stars
    Perfect and easy to make!!

  9. Rachelle Jordan says:

    5 stars
    My granddaughter and I made this dough today for Taco pizza. She put all the ingredients in the bowl . I stirred it . She helped me transfer it to the oiled bowl and put it in the oven which was off to rise. After the hour she checked on it and grabbed the bowl running from the kitchen yelling Oma Oma it’s ready! We kneaded the dough and put it back so I could start the ingredients. She helped me chop tomatoes while i got ingredients ready. She is 5 yrs old .

  10. LINUS says:

    5 stars
    I have been using this recipe for years, never fails! No need for another.

  11. Marlene says:

    5 stars
    We love this quick and easy recipe so much. Itโ€™s our go to every time now. Sometimes I add garlic powder or dried Italian seasoning to the flour to add a twist to the flavour of the crust. No more store bought pizza dough for us .

  12. Caitlan says:

    5 stars
    Best pizza crust by far that Iโ€™ve tried

  13. Pete says:

    5 stars
    This is a great recipe. I have used it for traditional pizza, breadsticks, and calzone. Works perfect every time. Thanks!

  14. Samantha says:

    5 stars
    This is my go to pizza dough recipe, but tonight we used the dough to make calzones and they turned out amazing! Can’t wait to do this again!

  15. Ashley says:

    5 stars
    This is my go to pizza dough recipe and we eat pizza almost once a week. Iโ€™ve lost count how many times Iโ€™ve made it. Itโ€™s excellent!

  16. Brittany says:

    5 stars
    So good and easy to follow! I saved this for the future

  17. Edward says:

    5 stars
    Love how easy it is to handle this pizza dough. If I wanted to do a slow cold rise version of this, how much yeast should I use instead? I know I should use less – but how much would you roughly estimate I should use?

    1. Amy@Bellyfull says:

      Hi Edward – I’m not sure, sorry. I never make this dough any other way than written.

  18. Kate says:

    5 stars
    I have tried numerous pizza dough recipes and this is our favorite!! Thank you! :)

  19. Lindsey says:

    5 stars
    This our familyโ€™s go to pizza crust recipe! Super easy!

  20. Trish says:

    5 stars
    I love this recipe! We use weekly for our pizza and movie night with our kids, itโ€™s a hit with the whole family

  21. Deb says:

    5 stars
    absolutely best and easy pizza dough. Make it often itโ€™s so easy :)

  22. VickiM says:

    5 stars
    I made this recipe when the power went out in my caravan on holidays and I couldnโ€™t make the Thermomix pizza dough.
    Wow! What a success!
    One friend said he hadnโ€™t had a better pizza in a restaurant!
    My adult kids, who I make pizza for every week, said it was the best pizza base Iโ€™ve ever made! Thick and soft like bread ??

  23. ReBecka says:

    5 stars
    My family absolutely loved this recipe.

  24. Donna says:

    Could I use Active Dry Yeast in this recipe?

    1. Amy@BellyFull says:

      Sure

  25. Darlene Benton says:

    5 stars
    Such an easy yeast dough recipe. I used it to make my Chris bread (mounds of dough with a bit of cheese in each). Served with a pizza sauce for dipping. Very popular with my grandkids.

  26. James says:

    5 stars
    I have made this recipe half a dozen times now, it does not disappoint family loves it.

  27. Colleen says:

    Can this dough be frozen to use later?

    1. Amy@BellyFull says:

      Yep! All storage information is included in the article.

  28. Linda says:

    5 stars
    This pizza dough is simply flawless! I use this recipe almost every week – for pizza, pizza rolls, calzone, and just made your stromboli recipe. Thank you for sharing this gem with us!

  29. Janet Imes says:

    5 stars
    Very easy recipe to use and very good. rolled out nicely. I also liked the information about the yeast packets. I have a bag of yeast but didn’t know how much yeast was in a packet of yeast.

  30. Josee malette says:

    Could you double or triple this dough recipe

  31. Riley says:

    5 stars
    This is my go-to pizza dough recipe! Makes a super tasty and fluffy crust. I cut it in half to make two medium pizzas on the pizza stone. Always a hit with guests!

  32. Kimberly Mattera says:

    5 stars
    This is the best recipe for pizza dough. It’s quick and convenient plus with a house full of hungry boys all the time it’s perfect for afternoon and lunch adding to soup or salad. Thank you.

  33. Tammy D. says:

    5 stars
    I loved this !!! It was perfect. No trouble to make and was delish!!!

  34. Sean says:

    5 stars
    This is the quickest pizza dough recipe from pantry to table with excellent results.

  35. .Robin says:

    5 stars
    Have made this pizza dough twice, it is great. Good flavor and texture.

  36. Trisha says:

    5 stars
    It worked!!! My first time making pizza dough and it was easy and delightful! Thank you so much!!

  37. Dada says:

    5 stars
    I love this recipe, itโ€™s the best.

  38. Chelsey Foster says:

    5 stars
    I have made this every month for over a year now, it’s easy and quick just like it promises. Also, tastes great up to 3 days in the fridge! My oven doesn’t get super hot but I adjust since I’m familiar with the dough. 10/10 I sometimes add some semolina flour and a tip- create your pizza on parchment paper then slide it onto your cookie sheet.

  39. Susie says:

    5 stars
    Love this easy recipe! It makes a lot so I use the leftover dough for cinnamon rolls!

  40. Maggie says:

    5 stars
    This is a great recipe. It does make an extra large pizza! I cooked mine on a large pizza pan and had to cut off some excess which we chose to make breadsticks with! It was delicious and so easy. Mine rose in less than hour. Great recipe!

  41. Laurie Crown says:

    5 stars
    Outstanding recipe. Made great pizza dough and SO easy. Saved for future use. Deleted all other recipes.

  42. Patti F says:

    5 stars
    This dough was so easy and the rise made it so light and fluffy! It did not stick to my parchment paper when I pressed it out. It is currently in the oven as I used it to make 2 loaves of sausage bread. Itโ€™s a keeper!

  43. Carlena says:

    5 stars
    Wow!Wow!Wow! Iโ€™ve made this several times. The grandkids love making their own. I have an extra large pizza stone, and it gets engulfed in the rising puffy soft dough. Extra easy and very very tasty! Thanks much

    1. Mandy says:

      5 stars
      We love this pizza dough recipe!
      If I wanted to make it ahead of time would I need to bake it and then freeze it or could I freeze the dough?

  44. Carol in Washington says:

    5 stars
    I use half whole wheat and half white flour. I add garlic powder, Italian seasoning and then after I form the balls I bake it in the oven for 8 minutes to crisp it up at 4:25. Take it out, then add my toppings, put it back in the oven for 10 to 12 minutes. Delicious! Thank you so much!

  45. Donalesa says:

    5 stars
    This is a great recipe; love it!

  46. Tam says:

    5 stars
    This dough recipe comes out so great!!!!!!

  47. Donna Joy says:

    5 stars
    Today is the fourth time I’ve made this recipe. It’s perfect every time. So good!

  48. Tamara says:

    5 stars
    This recipe is fantastic! Easy to make, easy to stretch and comes out of the oven Crispy. It slide off of my pan easily to allow for cutting without marring/scratching the pan. The recipe is large enough for 2 – 14″ to 16″ thin crusts. For just 2 people it is a lot of pizza. I plan to half the recipe and see if it produces the same quality taste as the given recipe. According to “Bellyfull” you can refrigerate dough for 3 days or freeze it for future use. I plan to attempt the freezing/ thawing to use remaining dough for a future pizza.

  49. Jen says:

    5 stars
    My go-to pizza dough recipe. So easy and comes out perfectly every time.

  50. Katy says:

    5 stars
    Cannot even believe how simple and foolproof this pizza dough recipe is. It turns out perfect every single time. I’ve used it for calzones too. LOVE IT!!

  51. Emily C says:

    5 stars
    As I’m about to make this for.. the 6th time (?) now, I have to come and say just how easy and perfect this recipe is!! My kids ask for ‘homemade pizza’ every Friday night (which is our movie night), so I always whip this dough up. I can cut it into two so I have dough for the following Friday, and everyone loves it. This is a keeper!

  52. Katie says:

    Would this freeze well when making homemade frozen pizzas?

    1. Emily C. says:

      I always cut the dough in half and freeze all the time. It tastes great after thawing every time.

  53. Julie says:

    5 stars
    I made this as a quick makeshift dinner for me because I didn’t really have anything in the house. I used canned crushed tomatoes for the sauce after adding seasonings and used 3 different cheeses I had in the fridge and some cooked tomatoes. It came out great. One note is that is does make a very large pizza depending on how thick you like the crust. Mine was a little thick and still covered a very large baking sheet. My fiancรฉ asked me to make it again so I’m going to pick up more ingredients today!

  54. Dianna says:

    I love this recipe. Iโ€™ve tried several over the years. This recipe beats all others.

  55. Simone Lewis says:

    5 stars
    Great recipe especially for a first time pizza maker!

  56. Stephanie J. says:

    5 stars
    Loved the taste of this pizza dough! I wanted to try and make some ahead of time so I put it in the fridge after it doubled-but it kept rising! For storing in the fridge-what is meant by a โ€˜completeโ€™ rise?

  57. Tammie Noland says:

    5 stars
    One of the best pizza doughs I have had in a long time! We did a garlic and Italian seasoning butter on the crust! I would definitely split this recipe up. We have a pampered chef pizza pan and I fit it all but it puffed up so much. We will be splitting it and doing 2 smaller pizzas next time. But overall incredible! 455 for 13 minutes

  58. Brenda says:

    5 stars
    I love this pizza dough. The recipe is easy to follow and comes together quickly. Itโ€™s been come a weekend dinner favorite instead of take out. Tastes so much better than what you can buy. Thanks for sharing.

    1. Kisha J in PA says:

      5 stars
      I love this recipe.. I made it thick like Sicilian and thin like reg pizzeria pizza. Itโ€™s fast and so delicious (no crust ever leftover!) and the kids are happy!

  59. julia ingram says:

    5 stars
    super fast and easy compared to other recipes and this crust cooks so nicely

  60. Stacey says:

    5 stars
    It was easy and turned out great!

  61. E Paul says:

    5 stars
    My grandson and I love making pizza with this dough

  62. Pattie says:

    5 stars
    Love this. Added garlic powder and now see pizza stone tip for bread too. My partner is very picky about his pizza dough and loves this

  63. Auntie Social says:

    5 stars
    This worked extremely well!! Will definitely be my go to from now on!!

  64. Daisy Cruz says:

    5 stars
    My family and I love this recipe so simple and fast.

  65. Alli says:

    5 stars
    This quick and easy pizza dough recipe is a game-changer for busy weeknights โ€“ simple ingredients, minimal effort, and the perfect canvas for creating homemade pizza magic!

  66. Teri says:

    5 stars
    Made this for dinner. I made a taco pizza. It was really good. I have another pizza dough ball in the fridge to use later. So what I made is 2 pizzas about 10 X 17.

  67. jane doe says:

    5 stars
    i didn’t have a pizza stone so I made this on a baking sheet w silicone baking mats at 425 for 15 minutes and it turned out perfect

  68. Melissa A says:

    Pizza is in the oven and Iโ€™m hoping it turns out. I do not have a pizza stone but am using a pizza sheet. I baked at 425 and checking it at 10 minutes but assuming it will take at least 20 without the pizza stone.

  69. Christy Farr says:

    5 stars
    Great recipe. Easy. Thank you for your wonderful website. It awesome to be able to find what I need.

    1. Carrie N says:

      5 stars
      LOVE the ease of this recipe and it was delicious! Our household is full of homemade pizza lovers and this is one of our top 5 recipes now.

  70. Danny Hurlburt says:

    5 stars
    Excellent recipe. Love the silkiness of the dough. It’s rising now, just know it’s gonna be perfect just how it feels. Thank you!

  71. Amey says:

    5 stars
    I loved the recipe. Best I have tried .

    1. Gwen A says:

      5 stars
      This was my first homemade pizza and it tasted fantastic. I halved the recipe since it was a pizza for two and it was great.

  72. mnicho3 says:

    5 stars
    I substituted the all purpose flour for Bobs Red Mill Whole Wheat flour and it turned out amazing!

  73. Katherine says:

    5 stars
    This was a great and easy recipe. Made pizza crust AND cinnamon rolls!

  74. Halie says:

    5 stars
    I used this recipe with 1/2 the dough being pizza crust and the other half was used for cinnamon rolls!! It was amazing!

    I just rested for the hour and let it double, then rolled it out and made a mixture of cinnamon, butter and brown sugar. Rolled them with the mixture inside, then I proofed on the counter for an hour with heavy cream (1/4-1/2 cup)

    Stuck in fridge over night and baked for about 35 minutes at 350!! So amazing!

    1. Bobbi says:

      Did you pour the cream over the rolled dough to proof?

    2. Lashell says:

      Can I use quick rise yeast for this recipe?

  75. Beth M says:

    5 stars
    The best pizza crust I ever made. Canโ€™t believe how much it rose. Made 4 individual pizzas. Definitely using this recipe again.

  76. Kris says:

    5 stars
    It was a great pizza crust! Thank you.

  77. Kelly says:

    5 stars
    This is my weekly go to recipe for my family. Having a birthday party and thinking of making the pizzas instead of buying them but I need gluten free for one guest. Any suggestions?

    1. Jacqui says:

      Hi Kelly, there are gluten free flours like king author gluten free bread flour that you could sub in place of wheat flour. Just be sure to follow the tips on the back of the bag to get good results. Things like adding a little more liquid, and less rise time etc. Best of luck.

    2. Ashley T. says:

      5 stars
      Great for beginners! This was so, so fun to try! I am not a baker and just barely dabbled in making sourdough sandwich bread. This was so easy! I used GValue AP flour and let it rise in my microwave. Leave the door open so the light is on. The dough easily more than doubled in about 25 minutes. I quartered the dough, but we definitely need to do a super thin roll out since the dough rises so much. We baked on the PC pizza stone at 450 for 10 minutes for two pizzas. Our next attempt will include flavoring the dough with seasonings and maybe garlic. Thank you for the recipe!

  78. Mag says:

    So if I do the 4 personal pizza would that count as one serving or two serving of the dough?

    1. C.C. says:

      5 stars
      Great recipe. I bake bread frequently, but havenโ€™t been able to make a decent pizza dough. This was so helpful and my husband and I both loved it. Thanks !!

  79. Kelley K says:

    5 stars
    I loved this recipe! I doubled it and added a 3/4 tbs garlic powder. Only problem was when I wrapped it to store in fridge it didnโ€™t stop growing haha had to put it in freezer for 30 min then to fridge. Other than that it was perfect thanks!

  80. Gwen says:

    5 stars
    Love the recipe how is the best way to store the unused.

  81. Taylor Milne says:

    5 stars
    This was so easy and delicious!!! I donโ€™t have a pizza
    stoneโ€ฆbrush with melted butter, garlic salt, and Italian seasoning.. bake at 425 for 8 minutes, added toppings and baked an additional 8-10 minutes! Golden brown and fluffy!

  82. Michelle Dawkins says:

    5 stars
    Easy and delicious recipe!

  83. Oattys says:

    5 stars
    This is my second time making your pizza recipe because it is perfectly done right .both times I followed flour and other ingredients it was just perfect thank you so much for this recipe I will not ever make any other

  84. Pete says:

    5 stars
    This is a GREAT pizza crust recipe, thanks.

  85. PGoode says:

    5 stars
    Just a note about getting the pizza off the peel and on to the stone. We find if we create the pizza on a piece of parchment paper and start baking on the stone on the parchment – we can then slide the slightly firmer half cooked pizza on to the stone and discard the parchment. And spread olive oil on the parchment – it makes the bottom of the crust crisper.

  86. Lennie says:

    5 stars
    I made this for the first time today. Absolutely lovely to work with ! And delicious

  87. Pat says:

    5 stars
    This is our go-to pizza dough recipe. We just had an outdoor pizza oven made and have used this dough over a dozen times. Perfect every time

  88. Karen says:

    5 stars
    This pizza crust was the bomb

  89. Mary Lawson says:

    5 stars
    We had a pizza oven built in our backyard this past summer (best thing ever) and this pizza dough recipe is our go to. It’s just fantastic. I’ve used it so many times now, turns out great every time. Sometimes I add herbs to the mixture, but that’s just for something different. No changes needed, it’s perfect as is.

  90. Lisa M says:

    5 stars
    Great recipe! This has become my go to pizza dough. Tonight itโ€™s grilled chicken and pesto with sliced tomatoes and a sprinkling of mozzarella. Thank you for such a quick and easy recipe

  91. Ally says:

    How can I make the crust more fluffy? I baked it at 500 for 10 mins and the crust is very crunchy and flat.

    1. Josh says:

      Cook at 425 instead for about 14-18 min.

  92. Mich says:

    5 stars
    This was so easy to make. It also tastes great.

    1. Jenny Kwek says:

      5 stars
      Such an easy and DELICIOUS recipe! I just made a double batch to freeze for quick dinners. Likely never going back to takeout pizza again!

  93. Linda says:

    5 stars
    Makes a great pizza crust!

  94. Linda Durbin says:

    If I use just 1/2 the recipe, can the other 1/2 be frozen?

    1. Amy@BellyFull says:

      Yes. Proper storage information is included in the article.

  95. Lindsay says:

    5 stars
    This dough turned out perfectly! Will be making again!

  96. Jen says:

    5 stars
    I only used 1 packet of yeast and it easily yielded 2 large pizzas with delicious crisp yet chewy and floppy crust. I was also able to toss the dough with my fists to shape by simply flouring my hands first. Great recipe and I may use this instead of the long way for now on. Thank you.

  97. Emma says:

    5 stars
    I made a double batch of this dough & got 3 pizzas out of it. We loved it so much that I canโ€™t go back to making box-mix pizza crust now.

  98. Ellie says:

    Is it safe to use a pizza ‘stone’ at such a high temp? Can’t wait to try recipe+ others included in your post! Thank you!!!

    1. Amy@BellyFull says:

      Hi Ellie – Safe? You mean in terms of your oven? I can’t speak to the quality of your own oven, so if you’re concerned the temp is too high, maybe just cook at 450 and see how it turns out. Pizza ovens are blazing hot, though and that’s how I cook mine, on a pizza stone so the crust gets nice and crispy.

  99. Lia says:

    5 stars
    So easy and delicious!

  100. Marybeth Stilley says:

    5 stars
    Absolutely delicious. Crazy easy to make very quickly.

  101. Christy says:

    5 stars
    BEST easiest pizza dough ever! My search is over. Thank you so much for sharing!!

  102. Anna chirch says:

    Can I use bread flour instead of all purpose?

    1. Amy@BellyFull says:

      HI Anna – I’ve never tested this recipe with bread flour, so I can’t vouch for the results. Try it?

    2. CiCi says:

      I’ve just tried this recipe using bread flour. It wasn’t really sticky at all, so I’m kind of worried about that, but I’ll let you know how it turns out!

  103. Jen K says:

    5 stars
    Excellent crust! Iโ€™m working on perfecting my homemade pizza and either my peel isnโ€™t great or Iโ€™m not great- not sure which and itโ€™s driving me crazy!

    Is there a specific peel you recommend??

  104. Sabrina C. says:

    5 stars
    I have now done this recipe three times and itโ€™s come out perfect each time!! Definitely recommend this to use. My kids and husband love when I make this. Thanks for this recipe it makes me want to bake and make more things from scratch than I already do :)

  105. Mo says:

    5 stars
    Best dough ever!

  106. Chris says:

    I tried this recipe but after my dough rested for a little over an hour and risen, I put it on a board and it was still extremely sticky. I couldnโ€™t knead it without having dough all over my hands. What did I do wrong?

    1. Amy@BellyFull says:

      I don’t think you did anything wrong. If it was still very sticky, simply dust your working surface and also the top of the dough with a bit more flour so you can form it.

    2. Steph says:

      Same here…I had to add like 3 extra cups of flour

  107. Nancy Webber says:

    5 stars
    It was so simple and so good. The dough was nice and crispy just like we love it

  108. Nancy says:

    5 stars
    This is my second time making your recipe and the second time of ever making pizza dough. It is so easy and delicious

  109. Sarah says:

    I made this dough last night, at first I was very worried it wouldnโ€™t turn out good. The dough was super sticky and Iโ€™m really familiar with making yeast doughs so I did what I normally do and added small amounts of flour (1/2 to 3/4c total). It was still pretty sticky so I thought to double check your post because I remembered reading something about being sticky. Iโ€™m happy I did re read it, I didnโ€™t add any more flour besides for the rolling out of the dough. After I let it rise, kneaded it, resting in between so I didnโ€™t over work the dough, it was delicious! After my initial worry about the stickiness then sticking to my gut of re reading your post/instructions and the knowledge of making yeast doughs I was so thrilled with how great it is and easy to make! Thanks for the great recipe!

  110. Lou says:

    5 stars
    Easy, quick and delicious. Love this pizza dough.

  111. Carrie B. says:

    5 stars
    I have made a lot of pizza dough over the years and this is my favorite by far! ?

  112. Stephanie L says:

    5 stars
    For the past year our friend group has been making pizzas using the Ooni ovens. We are always trying new dough recipes. Last night we tried this one and EVERYONE agreed it was the best!! So simple- itโ€™s the recipe we will be using from now on! I also make flatbread for Gyros and the recipe is very similar- could definitely be used for that too.

  113. Bea says:

    5 stars
    I just made this tonight for my sister who is here from Texas, OMG…it’s so quick, easy & delicious!! The flavor is superior to anything you can get at the pizza place or any other store bought dough. So no more bought pizza for either one of us thanks to your tasty recipe. THANK YOU!!!!

  114. Elena says:

    5 stars
    I love this recipe itโ€™s simple to follow I made it today and my family loved every bite thank you for sharing Iโ€™m never buying pizza again!

  115. Riza says:

    How does this recipe do with resting overnight? About 24-48 hours?

  116. Laura says:

    For a regular large pizza, how long and at what time for the oven?

  117. Suzanne says:

    5 stars
    So happy to find this recipe! Itโ€™s so easy, especially with instant yeast, so I always have some in the freezer. My toaster oven has a proofing setting which helps make it even easier-90ยฐ for 1 hr. & it rises just right. It also makes great soft pretzels! Yum!

  118. Crystal says:

    5 stars
    This was so easy to make and relatively quick! It turned out crispy on the outside soft on the inside. I prebaked it at 500f for 4-5 minutes then topped and baked for 7 minutes at 500F. Perfection!

  119. Suzan Larson says:

    5 stars
    This is a great recipe. It is the only one I use for pizza now. It always comes out perfect. Thank you!

  120. Jen says:

    This Pizza dough sounds very good! I will be making it this weekend. Just a question on the instructions, it says to gently knead 1 or 2 times, what exactly does that mean? just push into the dough with hands only once or twice? Thank you! Can’t wait to make it!!!

    1. Amy@BellyFull says:

      Hi Jen – yes, just press and turn, press and turn…do that just a couple times until it comes together into a round smooth ball.

      1. Jen says:

        Thank you for your quick reply Amy! I’ll review after making it.

  121. Don Turner says:

    5 stars
    Ditch all your Other recipeโ€™s, this is THE BEST pizza crust .
    I have tried Other and this beats them all. Have uses already 5 Times, wont use any other

  122. Jodypanody says:

    5 stars
    This is THE best pizza crust recipe with flour & EVOO ever! My sister gave this to me 7-8 years ago, I lost it and did a search & this is the one!! I cut in 1/2 for when itโ€™s just hubby and I. Muah ?!

  123. Laura says:

    5 stars
    The dough was a hit!! Everyone loved it! I am curious if Iโ€™m kneading it correctly. When the recipe says to knead one or two times what exactly does that mean?

  124. Peggy says:

    5 stars
    Sooooo easy and I used a heating pad to help it rise!

  125. Dina Hess says:

    5 stars
    I made this dough at my nieces house. She is salt sensitive so it makes easy for her to adjust her salt intake. This pizza dough was super easy to work with. I used instant yeast so I didnโ€™t have to worry about proofing. Took about 30 to double in size. Tasted great, easy to work with. 5 stars all the way.

  126. Rhonda says:

    5 stars
    Best pizza dough recipe I’ve tried!

  127. Nadia L. says:

    5 stars
    Crisp Crust!

  128. See Murphy says:

    5 stars
    So easy to make and delicious. Thank you for this great recipe.

  129. Samantha says:

    5 stars
    Best pizza dough! And thanks for the heating pad trick – so smart! Found you on TikTok.

  130. Cynthia T says:

    5 stars
    I use this recipe all the time! It is fast and easy! Thank you for sharing!

  131. Melanie says:

    5 stars
    My days of searching for a solid homemade pizza dough are over! This was so easy and perfect. Next time I might try adding some herbs to the dough itself. Great recipe!

    1. Kristy R says:

      5 stars
      Ok, Iโ€™m another one of those people who writes maybe one review every year. This one is the one. What a dynamite, simple, consistently awesome recipe. My kids can even make it and they ALL love it. I make a couple batches ahead of time and freeze them so we always have pizza dough ready when we need it. Thank you so much, this is a lifesaver! Crisps nicely on the outside, soft on the insideโ€ฆdelish! Makes great breadsticks, too!

  132. Kwaussi says:

    5 stars
    This pizza dough is FAST and very, very good if you forgot to put on your other pizza dough recipe.

  133. Sherrie says:

    5 stars
    Very easy recipe! I used my kitchen aid machine and made 10 batches! I put them in the freezer. The dough was soft and really nice. I can’t wait to use it!

  134. Rehoboth says:

    5 stars
    Excellent recipe

  135. Diana U says:

    5 stars
    Loved this so much! Came out perfect

  136. Shirleykw says:

    5 stars
    This is my go to pizza dough, we love it!

  137. Lindsay B says:

    4 stars
    Pretty good! This recipe makes a LOT of dough so if you have a small family like I do, itโ€™s probably best to split the dough in half and save the other half for later. Overall it made a pretty decent pizza!

  138. Tracy says:

    5 stars
    Good recipe dough taste was yummy;I will make more pizza in my future

  139. L hill says:

    5 stars
    Easy to follow and turned out great

  140. Rose Kostelecky says:

    5 stars
    This recipe is the best! So easy and delicious!

    1. .Robin says:

      5 stars
      I used this recipe for the first time ever. Making homemade pizza very easy. Love the flavor texture in easiness of using.

  141. Jeannine SharpLee says:

    5 stars
    This worked out so well for me. Thanks

  142. Vanessa says:

    5 stars
    Made 4 huge loaves of pizza dough. I cut them in half and still have large loaves. This is a great recipe. I also added a teaspoon of Italian seasoning to the salt and sugar mixture to add more flavor to my dough. Canโ€™t wait to make pizzas in our friendโ€™s wood fire oven tomorrow!

  143. Anne Potter says:

    5 stars
    I subbed 1 cup of whole wheat flour and it turned out great. Dough was easy to work with and had good texture. Will definitely use this recipe again.

  144. Mary Hall says:

    5 stars
    Great recipe!

  145. Irene says:

    5 stars
    Best pizza dough ever. Weโ€™d rather eat it than restaurant bought!

    1. Cheryl says:

      Can you freeze the divided dough if you donโ€™t use it all

      1. Amy@BellyFull says:

        Yes, those instructions are included in the article.

  146. Amber says:

    5 stars
    Perfect for our Friday night pizza night! So good and so easy. Ms a fraction of the cost of store-bought our take out!

  147. Liz says:

    5 stars
    Seriously the best/easiest pizza dough recipe I’ve ever tried – and I’ve tried a lot!

  148. Kat Schubach says:

    5 stars
    I have been using this pizza recipe for the last year or so and it is always consistent and everybody raves about it.
    I discovered this recipe when I made a last minute menu change and didn’t have time for my usual pizza dough recipe. I just googled 1 hour pizza dough recipe and I recognized your blog because I have been following you on facebook for awhile. Just an all around excellent dough. Pairs well with all ingredients and quick to throw together for any last minute pizza-offs my husband and I decide to have.

  149. Liz says:

    5 stars
    Best pizza dough! My new go-to. Thank you so much for sharing!

  150. Samia says:

    5 stars
    Finally found the best recipe!

  151. Robyn says:

    5 stars
    This is my go-to pizza dough!

  152. Carol piccione says:

    5 stars
    Love your video,made pizza dough for first time. Quick ans easy. Now onto the taste test!

  153. Sierra says:

    5 stars
    Iโ€™ve got to be completely honest. I have tried about 25-30 different pizza dough recipes on Pinterest and hated every single one of them, found this one tonight changed it a little bit (instead of 4 cups of flour I did 3 1/2, added corn meal, garlic powder and I used a round pizza pan in the oven at 475) topped it with peppers, cucumber (I know it sounds weird) tomato and cheese. And omg was it ever the best pizza I have ever had in my entire life and Iโ€™ve had a lot of pizza. Thank you so much for this recipe it was a complete game changer, hubby and kids all loved it so much.

  154. Anita says:

    5 stars
    This is the best recipe!! I even made garlic knots out of it. Then I made cinnamon pecan rolls. Love it! It is my go to recipe! Thank you for sharing!

  155. Sharon W says:

    5 stars
    Thank you for sharing this recipe. I actually made garlic bread sticks, not pizza. Combined fresh minced garkic, EVO, butter and low simmered for 30 minutes then brushed on baked bread sticks.

  156. Meagan says:

    5 stars
    This is a GREAT pizza dough recipe! Fluffy crust and crisp bottom – delicious!! The raving reviews for this recipe are spot on.

  157. J. Smith says:

    5 stars
    This recipe is da bomb! So easy and I 1/2 it for my hubby and I. I donโ€™t think Iโ€™ll find a more easy or delicious recipe!

  158. Christy Bendersky says:

    5 stars
    This is a very good pizza dough. If you do not like very thick pizza you can cut in half and make two pizzas. The crust rises great when cooking and makes a puffy edge that stays soft.

  159. Elisabeth says:

    5 stars
    This is my go to pizza dough recipe! So easy, yummy and fast! Itโ€™s a crowd pleaser too – all my friends are amazed at how good it turns out – especially when brushed with olive oil before baking.

  160. ~ anne says:

    5 stars
    Easiest pizza dough I’ve ever made. It’s ready in half the time traditional recipes are.
    I did add some garlic powder (1 t) to the flour and this dough doesn’t need it. It’s perfect just the way you listed it, Amy.
    Thank you for sharing your recipes. I can’t begin to imagine the time it takes! You must be married to a saint, St Paul (just not the one in the Bible)

  161. Elaine says:

    5 stars
    I have been collecting cast iron for 40 years. I have a couple flat skillets that I put in oven to preheat with the oven. My husband came home and ate my sliced tomato, sweet Italian sausage, mushroom, spinach, 3 cheese pizza seasoned with savory blend Italian spices, before his boring store bought jar sauce version was finished cooking. Now we only eat my version. This fits in our new Mediterranean (leaning) diet plan.
    I froze leftover slices in zip0lock with 1/4 inch space between slices. Heated in Ninja air fryer on bake at 325ยฐF for 5 minutes for perfect quick lunch. I’m trying your sandwich bread recipe next.

  162. Paula D says:

    5 stars
    This is the very same recipe we used when i was a teenager…(Many years ago)…lol
    Makes a perfect pizza!!!

    1. A Vaughn says:

      5 stars
      I grew up eating homemade pizza, and was craving it recently but didnโ€™t have time to make my moms pizza dough. I found this on Pinterest, and oh my! It was delicious!! The crust turned out nice and crispy on the edges, but still had the chewiness that a like. This will definitely be my go to receipe!

  163. Mitch says:

    5 stars
    GREAT recipe! I’ve used this pizza dough a few times. Works great for calzone too.

  164. Sharon Adams says:

    5 stars
    Love it it is so easy

  165. keri says:

    5 stars
    so easy to make and tastes delicious!

  166. Sunshine says:

    Can I bake only the dough without toppings? And what are the best toppings for pizza?

  167. Joanne says:

    5 stars
    Best pizza dough ever! *****

  168. Kimmee Auxier says:

    5 stars
    Best pizza dough ever!!! I made this at 5pm and had supper ready by 6:30!

  169. Jackie Le Van says:

    5 stars
    I used this recipe to make Stromboli. Enjoyed the process and this will be my go to for Stromboli and pizza crust. I added basil and granulated garlic to the recipe.

  170. cucuxungu says:

    5 stars
    Hello Amy, This pizza dough recipe is GREAT! Super easy to make 2 pizzas and to store extra dough! The house smelled great after making this pizza, but the pizza dough and crust texture were the winners! EXCELLENT! Easy, fast and delicious! Thank you for another great tasting and easy to make recipe. Other great recipes I have made from this website: popovers and banana bread.

    1. Rebbeca says:

      5 stars
      I loved it. Used it while the first time and it was so good. However I like thin pizzas and tried it halved l, very good. Then I took it a step further and was able to quarter it. It still made about a medium pizzas and thin and crispy just like I wanted! Anyway u like ur pizza, this recipe is it. Thanks for sharing!

  171. Cindy M says:

    5 stars
    I love this recipe..and my family loves it as well..except…what are the baking instructions…what temp should the oven be and for how long..I could really use that info…thank you very much for your time

    1. Amy @Belly Full says:

      Hi Cindy! All of that information is included in the article. Thanks!

  172. Bill says:

    5 stars
    Making this for a Second time. Tried it for our weekly pizza. Used 2 cups OO flour and 2 cups APF, also used 1/4 cup King Arthur cheese powder. The sticky flour scared me, seemed too wet. WOWโ€ฆ.turned out great in our oven cooked on a large sheet pan. Kept it simple..cheese, tomatoes, ground chicken, basil. Today trying it in my pizza oven.

    1. Felicia says:

      5 stars
      I loved this recipe so much!

  173. Terry Ybarra says:

    5 stars
    Love Your recipes

  174. Cucuxungu says:

    5 stars
    5 stars!!! Again, I forgot the stars!

  175. Cucuxungu says:

    5 stars
    Well, another great recipe! The pizza dough was perfect! Made my 1st pizza!!! This is my 2nd fail free recipe from your website.. The first one I tried and LOVED is the popovers. Going to look for more of your recipes to make!! Thank you for this really great & EASY pizza dough recipe!!!

  176. Marylouise says:

    5 stars
    Love this recipe! Thank you

  177. Dee says:

    5 stars
    This is truly the best pizza dough! I’ve used it so many times now for pizza, calzones, even pretzels!

  178. Jane says:

    5 stars
    First time I have ever made homemade pizza dough. It was so easy and so so good!?

  179. Diane says:

    5 stars
    First time making this dough or any pizza dough and so far itโ€™s been fun n easy!

  180. Leah D says:

    5 stars
    My family loved this pizza, This recipe is so easy that I just whipped another batch so I could have bread sticks tonight

  181. Kim says:

    5 stars
    I love this. Best pizza dough.

  182. Andrea says:

    5 stars
    Oh my gosh this really is full proof and so delicious. Highly recommend! My family loved it. So easy.

  183. Emily says:

    5 stars
    Great recipe!
    Do you add all of the flour at once? I have found that adding it cup by cup I donโ€™t need all 4 cups. Is this something that is normal?

  184. Editha Wylie says:

    5 stars
    Love your recipe! Itโ€™s very easy..Iโ€™d tried different pizza dough recipe but this one is a winner. My husband eat all the crust! Itโ€™s crispy, itโ€™s chewy! Thank you for sharing this.

  185. Alyse M says:

    Has anyone been able to make this without a pizza stone? Or have any tips to do so? Iโ€™m a college student so I only own a couple baking sheets.

    1. Amy @Belly Full says:

      Hi Alyse! A pizza stone is ideal to achieve a nice crispy crust, but it isn’t a must. Place a baking sheet in the oven while it preheats so that gets super hot, transfer the dough onto that, then bake.

    2. Susan says:

      5 stars
      I make this all the time without a pizza stone put a little olive oil on pizza pan and also sprinkle some corn meal on keeps it from sticking and burning..Cook at 475 for 10-12 minutes.

    3. Molly Copeland says:

      5 stars
      Quick and easy, this is our go-to for pizza nights and turns out beautifully every time!

    4. Selene says:

      5 stars
      I used my cast iron pan and it worked out great!

  186. Carol says:

    5 stars
    Love this simple recipe

  187. Jaime says:

    5 stars
    I really enjoyed this recipe, but holy lord was that a thick crust. Came out more bread-y than crust like, which could be a result of the size of my pans, but whatever. That was probably my mistake and it was still delicious, so 5 stars. Would definitely make again with a few tweaks, but currently I’m going to try using this recipe to make the cinnamon rolls my kid keeps begging for. $20 says she won’t eat a single one.

  188. Nikki says:

    Are the calories listed per serving for one slice of pizza dough or the entire pizza dough?

    1. Amy @Belly Full says:

      It’s always per serving, so it’s for one slice.

  189. Frances says:

    I have a question about the parchment. My parchment paper says it should only be put in temps up to 350ยฐ. Is it safe to use in this recipe?

    1. Amy @Belly Full says:

      Interesting. I’ve never seen a parchment paper brand say that. But if it says it’s unsafe over 350, then no, I would not use it for this recipe.

  190. Yan says:

    Hi! Can I use instant dry yeast instead? Thatโ€™s what I have on hand. Thank you

    1. Amy @Belly Full says:

      Yes, absolutely! They’re fairly interchangeable, but instant yeast doesn’t require proofing and is quicker to rise.

  191. Pam says:

    5 stars
    Great pizza dough! We made a bunch of individual crust pizzas to suite all the family members tastes. Super easy and will definitely use the recipe again.

  192. Joan says:

    5 stars
    The best ever.

    1. Ela v says:

      5 stars
      This is an awesome recipe!

      1. K says:

        Can i freeze if i CU into individual portions? I don’t need 4 individual pizzas or 1 giant one lol

        1. Cheryl says:

          Can you freeze the divided dough if you donโ€™t use it all

          1. Amy@BellyFull says:

            Hi Cheryl – Yes, those instructions are included in the article.

  193. Al says:

    5 stars
    Yumm, especially with the garlic powder inside the crust.
    I also use this recipe to make Garlic knots.

  194. Charlotte Bays says:

    I have a cold drafty house. did I see them use a heating pad under the bowl?
    If so what temperature was it on?

    1. Amy @Belly Full says:

      Yep! I show it in the video, too. Just on the “low” setting.

    2. Stephanie says:

      5 stars
      My house is cold but I covered my bowl in plastic wrap and put the bowl in the oven with just the oven light on and got lots of rise when proofing

    3. Jim says:

      I always preheat my oven to 200 degrees, turn it off, then place my dough in to rise covered with a tea towel for an hour. I’ve been rising my dough like this for years, and it works great.

  195. Amanda M says:

    We love this recipe and have made it several times. We are thinking of changing it up this week and doing deep dish pizza. Will this crust recipe work for deep dish? Will I need to cook the bottom crust a little bit before adding toppings?

  196. Elise says:

    5 stars
    I made this recipe I was so worried that the yeast didnโ€™t foam correctly so I made a 1/2 batch… al 3 turned out beautiful so I made 3 different types of pizza! Can I use all purpose whole wheat flour next time?

  197. Carrie Bourlon says:

    My husband loves a thin and crispy crust, would this recipe fit the bill for him?

    1. Amy @Belly Full says:

      Hi Carrie – it’s up to you how thin you want to roll it out, the process of making the actual dough is still the same.

  198. Mel G. says:

    5 stars
    Super easy to make! Homemade pizza is definitely the only way we eat pizza now!!

  199. Vam Marshall says:

    5 stars
    Made a great breadsticks with cheese. Like how easy and quick it was

  200. Ranae Steele says:

    5 stars
    This was the fluffiest pizza dough Iโ€™ve ever had. I doubled the recipe, and it was great. My old recipe was sweeter, so I may add a bit more sugar next time, but I highly recommend it.

  201. Suzy says:

    Yeast recipes intimidates me, but this recipe turns out great every time. Could I pat the dough out and refrigerate for about an hour, so I’m a step ahead when our friends arrive for dinner? Thank you!

    1. Amy @Belly Full says:

      Should be able to! Cover it with plastic wrap so it doesn’t dry out.

  202. M. Krauss says:

    5 stars
    We love pizza. This is the easiest and best dough the three of us has ever had. We said that again and again. It was so easy to make and really easy to pat into a pizza. Simple and so delicious. Excellent. Loved it! Thank you for sharing.

  203. Karen says:

    5 stars
    Easy and delicious!

  204. Debbie Weber says:

    5 stars
    Absolutely best pizza crust recipe I have made.

  205. Dawn says:

    5 stars
    This is was the Best ever pizza dough. Made this for the first time and absolutely loved it. The crust was perfect.

  206. TWills says:

    5 stars
    Made this dough for the first time tonight! Delish!! We made a large pizza in our wood fired smoker. Saving this and making it again soon. Thanks for sharing!!

    1. diane says:

      How long did you bake it and what temp

      1. Nicola Rivera says:

        5 stars
        Excellent recipe. The dough was so easy to work with, I sprayed some foil with cooking spray and rolled it directly on there, placed on an upside down cookie sheet. It made 4 large individual pizzas.
        I don’t have a special oven or pizza stone so I cooked for about 10 minutes on a pan on 500 and then put it directly on the rack for a few more to crisp the crust int he bottom,

  207. Natasha says:

    5 stars
    Love this recipe…my favorite go to for pizza dough

  208. Abbe says:

    5 stars
    A wonderfully easy and satisfying experiment with our toddler. The garlic was a nice touch. Managed to create a few delicious herb / cheese bread sticks for dipping on the side as the recipe makes a good amount of dough!

    1. Trish Bolt says:

      5 stars
      This is so easy to make, I love it. We like a thinner crust, so I use half the dough for a large pizza. I do have a question. I froze half of the dough and was wondering how long I should let it sit out or should I put in fridge to defrost?

  209. Faith says:

    Thanks for a great recipe. I want to try making pizza on the grill. I hope this recipe works for it

    1. Nicole says:

      Can i use instant yeast for this recipe?

      1. Lisa says:

        I did and it worked great!

  210. alyssa says:

    I halved this recipe and made it a pizza making date with my boyfriend! He is a not usually in the kitchen with me and accidentally added the flour instead of the oil at the same time as the sugar and salt, I just added the oil on top and went with it – I am pleased to report it still turned out great! I used my stand mixer with a dough hook to combine the ingredients, although it did need a little kneading to combine some leftover flour at the bottom of the bowl. We did personal pizzas and flipped a baking sheet upside down to bake, worked like a charm! We will definitely be using this recipe again, thank you!!

  211. Tai says:

    5 stars
    Iโ€™ve made this dough a countless number of times and it is foolproof! Donโ€™t skimp on the proofing time, it really needs it. I like to bake it straight on a baking sheet or a baking pan with olive oil and it makes it taste like a pan pizza.

    1. Cheryl Desutter says:

      5 stars
      Same! I do this recipe about every two weeks for two small pizzas! Feeds our family of 5

    2. Amy says:

      5 stars
      I tried this recipe for the first time today. My family and I love it! Thank you so much for sharing!

  212. Makenna says:

    5 stars
    Great!

  213. Tamsin says:

    5 stars
    Great recipe, better than my usual one so will be using this from now on.

    1. Courtney P says:

      5 stars
      I have been making homemade pizza for years, tried no less than 50 online recipes, and several from cookbooks etc. THIS is the recipe I’ve been looking for. It’s incredibly easy and amazing. I made it exactly as written the first time, and it was great, but subsequent times I did use bread flour and added king Arthur flour pizza dough flavoring the the flour, and it was great. I’m making this for the 4th time today, love it so much. Thanks!

      1. Jenny says:

        5 stars
        Love this recipe we do it every 2 weeks as well. But I triple it to feed my family of 5 with a little bit left over for breakfast for whoever wakes up before me lol

    2. Michele says:

      5 stars
      Thank you for this recipe me and my 11 yr old made 3 pies already. We will do mini pies and put our own toppings next time.

  214. Cheryl A Norwood says:

    5 stars
    I just tried this for the first time, and it’s the best pizza crust I have ever made—thank you!!!

  215. Jen says:

    5 stars
    Thank you for sharing this recipe! So easy and the dough works up very nice. Definitely will be my got to recipe for dough! One recipe was enough for 4 smaller pizzas. About 9-10 inch circles.

  216. Rosy says:

    5 stars
    Easy, quick and delicious!

    1. Amy says:

      I doubled it and didn’t need to – does this dough freze well?

      1. Amy @Belly Full says:

        Hi Amy – Yes. All of that information is in the notes section of the recipe card. Thanks!

        1. Amy says:

          After taking the dough out of the freezer how would you go about thawing and preparing to bake? Would just bring back to room temp and then press out as normal?
          Thanks

          1. Amy @Belly Full says:

            Yep!

    2. Tracey Becker says:

      Wait, do I bake the parchment sheet toi? I usually don’t use parchment, is it necessary for the pizza stone?

      1. Amy @Belly Full says:

        Hi Tracey. Yes, the crust sits on the parchment paper (make sure you’re using parchment and not wax paper!) Watch the video if you need help.

        1. Tracey says:

          5 stars
          Thanks so much! Loved it so much that I came back to make it again (with a halved recipe because it was a LOT last time!!) :)

  217. valentina says:

    5 stars
    So easy and yummy. It really rises fast and doubles in size. Turned out more like a focaccia or deep dish crust. My kids loved it. I could have easily made two pizza’s with this amount of dough. I baked it on a cookie sheet lined with oil-sprayed aluminum foil. Baked it at 500 for about 15 mins. Fluffy in center and crispy on the sides. Topped with marinara, fresh tomatoes and fresh mozzarella and a bit of olive oil and basil. YUM!

    1. Diana says:

      5 stars
      Best pizza dough Iโ€™ve found to date! Iโ€™ve tried a few and this recipe has won me right over! I even made some butter cinnamon sugar knots with left over dough. Oh my gosh.. so good.. so I get fresh pizza and dessert from this recipe. Absolutely amazing! I did cut 3/4 cup flour as suggested but I might try the full amount next time. This has made me confident to make home made pizzas more often! Thank you!

  218. Jeannine Meador says:

    5 stars
    I saw your recipe on Pinterest and decided to risk my last 2 packages of yeast…am I ever happy that I did. This is truly the best pizza crust I have ever had and I have tried many recipes. I made one pizza and froze the other half of the dough for another time. Hoping someday soon our stores will again have flour and yeast in stock…Thank you so much for sharing. My picky husband loved it…said best ever.

    1. Amy @Belly Full says:

      Thank you, Jeannine! I’m so happy this worked out for you! I know, especially right now, nobody wants to be wasting ingredients!

      1. Karin says:

        Can u use instant yeast instead of active?

        1. Amy @Belly Full says:

          Should be fine!

    2. Bonnye says:

      Same here with the yeast! Mine is :fingers crossed: rising as we speak. The kids are excited so I hope it works out!!

  219. Nicole says:

    5 stars
    I have never made home made pizza crust before…this was simple to make and follow. And was so delicious!!!

  220. Jane says:

    Hi! I want to make this in the morning and bake it that night. When would I stick the dough in the fridge? Thank you!

    1. Amy @Belly Full says:

      Hi Jane! You’ll want to put it in the fridge right after it’s done resting in step #3.

  221. Julie says:

    5 stars
    Super easy recipe and it tasted delish! Kids loved it! Sharing with my whole family. Thanks for the post!!

  222. Terry says:

    5 stars
    Wow this pizza was amazing so light and fluffy and baked all the way through!
    I think if you bake it longer it would get crunchy
    But I loved it this way
    I made 1/2 with tomato sauce and half just brushed with olive oil added a few sliced cooked
    of potatoes and rosemary and a bit of salt. Delicious!
    Iโ€™ve tried many recipes before and none ever worked for me
    Thatโ€™s why I rate it 5 stars

    1. Caitlin says:

      Do you by chance know how to cook it if we do not have a pizza stone?? I have tried making pizza so many times and itโ€™s always terrible LOL! Thanks!!!

      1. Amy @Belly Full says:

        Hi Caitlin! Nothing will get that crust as crispy as it would with a stone, but don’t despair – there’s two options! If you have a large cast iron skillet, flip it over and use that as a base surface. Cast iron releases a ton of heat. If you don’t have a cast iron skillet, take a baking sheet (like one you’d use for cookies) and heat it up in your oven (as high as your oven will go, ideally 550 degrees) for about 10-15 minutes, drizzle with a little olive oil and bake your pizza crust on that.

  223. Mike says:

    5 stars
    Made this several times now. This dough is the bomb does not disappoint. We make pizza in a cast iron pan butter on bottom with Garlic Better than any take out. Thank you.

    1. Michelle K says:

      That is a great idea!! Iโ€™ll use my cast iron next time!

    2. Mary Beth says:

      How much is 2 packets of yeast? I bought 1lb online since the stores are all out right now, also itโ€™s bellarise instant yeast I hope this is ok
      Thank you – Mary Beth

      1. Amy @Belly Full says:

        Hi Mary Beth – one packet of yeast contains 1/4 ounce or approximately 2 1/4 teaspoons, so you would need 4 1/2 teaspoons. I’ve never heard of that brand, but as long as it’s fresh active yeast, you should be fine.

  224. Mickie says:

    5 stars
    After trying many,many different recipes this one is by far the easiest and tastiest of all. I added a couple of tablespoons of dried basil and a couple teaspoons of garlic powder to the flour before adding to the yeast mixture and WOW!!! Amazing flavor!! Thank you for such a wonderful pizza dough recipe. Never will I order pizza again.

  225. Marianne says:

    5 stars
    This Pie was amazing! It will be my “go to” pizza crust recipe for all time! I broke in my new perforated non stick carbon steel pan and it worked perfectly! Crusty and flavorful!
    10 minutes at 500 and then added a bit more mozza and put back under broil for 2 mins.
    Perfecto bella!

  226. Trish Condron says:

    5 stars
    Loved this recipe! Itโ€™ll be our new go to for pizza dough!

  227. Kari says:

    Iโ€™m not using a pizza stone just a metal pan what do I cook it at and how long?

  228. Monica says:

    Where do you find the yeast?

    1. Amy @Belly Full says:

      All grocery stores carry active dry yeast. Look in the baking aisle.

    2. Jeannie says:

      Hello usually where flour and sugar are. I love
      making different bread so my favorite is
      Fleischmannโ€™S instant yeast. I buy jar and store it
      in refrigerator. If you go by this recipe you will have no problem. It is the easiest and best tasting dough
      Blessings Jeannie

      1. Terri says:

        5 stars
        This crust recipe is absolutely delicious!
        We added Italian seasoning to the dough and made 1 cheese pizza on the pizza stone and 1 pepperoni n a iron skillet…. both were so good. Thank you for sharing the recipe.

  229. Rea says:

    Iโ€™m trying the recipe for the first time, never did pizza at home until i saw this recipe in pinterest today. ?and i will let tou know results later on , wish me luck ?

    1. Linda says:

      How did it go? Iโ€™m thinking about trying it … tonight?!

  230. Doris says:

    Can’t believe I forgot to add the olive oil! But I tried working it in before the rise and it is looking like it might work. Rose really well! Baking two individual ones now and froze two. Hope they are good with my boo boo!

    1. Doris says:

      They came out just l like from pizzeria-better! Thanks all look much for this recipe!

  231. Lynn says:

    Was wondering how the dough dies when frozen or if can be refrigerated overnight. I need to make a dough to take to my preschool class tomorrow fir pizza day. I havenโ€™t seen any comments on how to use after freezing or if it holds the rising properties in the fridge.

    1. Amy @Belly Full says:

      Hi Lynn – did you read my recipe notes in the printable card? I think that will answer your question, thanks!

      1. Lynn says:

        I donโ€™t see so good so I must have missed it. I will try to find them. Thank you!

        1. Lynn says:

          I found it! Thanks! I am excited to try the recipe. Every comment I read talked of how goo it was!

      2. Elise says:

        Hi Amy. I donโ€™t have an oven. Can I make the pizza in a large skillet on the stovetop? If so, can you tell me whether to preheat pan, how high the flame, cover on or off? Iโ€™m hoping I can make this pizza!

  232. Sue says:

    5 stars
    This was my first time making pizza. So incredibly easy and delicious!
    Thank you, I will be doing this recipe every time we have pizza.

  233. Nery Lopez says:

    I can used bread flour

  234. Josephine Mullane says:

    I would love to try this pizza dough recipe but need one piece of information, please. My heating pad has four settings and wonder which one to use. Thank you.

    1. Amy @Belly Full says:

      The lowest setting. It’s just supposed to provide some warmth (especially in the wintertime), when your house is cold. Just keep an eye on it – the dough should double in size, which usually takes about an hour for me. Thanks!

  235. Bert says:

    5 stars
    Very good recipe and extremely easy. I have made this several times. Thanks!

  236. Cynthia says:

    How much is 1 cup of flour in grams?

    1. Alisa Therese Kraus says:

      250g metric

      1. B. Bob says:

        Isn’t a cup of flour more like 120 g? A cup a water is 250 g, but not flour I don’t think…

  237. Savannah says:

    Maybe itโ€™s because Iโ€™m a rookie in the kitchen, but at the top of your recipe just before ingredients you said mix everything together knead and let rise, thatโ€™s it. So thatโ€™s exactly what we did. Wasting all of our yeast because that is NOT it, and there is in fact way more steps below the ingredients list that we didnโ€™t read :( no pizza for us tonight

    1. Amy @Belly Full says:

      Actually, what the description says is “Mix everything in one bowl, let rise for an hour, knead 1-2 times, and thatโ€™s it!”…and that is just that – a description, not instructions. Thousands of people have made this recipe with great success, so my suggestion would be to try again with the directions. Thanks!

    2. Savio says:

      This is a good recipe. I suggest reading the full recipe and giving it another try. Good luck!

      1. LaTonya T says:

        5 stars
        This recipe by far is the best, just like she said quick and easy, I don’t like a lot of the franchise pizza shops, however with this, my family and I are finding our selves making pizza a lot….
        Thanks for the recipe

      2. Chandel says:

        Hello i have fleishmanss instant yeast. Do i follow the same steps here as i would active dry yeast?

        1. Amy @Belly Full says:

          Yes. Active dry yeast and instant yeast can generally be used interchangeably. Instant yeast doesn’t need to proof and has a quicker rise time.

    3. Cal says:

      Reading is a virtue. Itโ€™s best to read ALL directions FIRST in any recipe before starting any project!

    4. Deb says:

      Has anyone ever tried to do this recipe gluten free?

  238. Nina K says:

    5 stars
    This was a great recipe!!! My pizza turned out extremely delicious. I will be using this recipe in the future. Thank you for sharing and God bless you!! :-)

  239. Toni says:

    5 stars
    Feel like Iโ€™m late to the party but I just found your recipe on Pinterest. Best pizza dough Iโ€™ve made in a long time. So easy and it came together exactly as you said it would. I used about 3/4 of the dough for a nice large pizza and the rest I turned into garlic knots. Delicious!!

  240. Tracy brooks says:

    5 stars
    Just made the dough and it was easy i loved the smell of the dough alot of dough can’t wait to try it.

  241. Deb Williams says:

    5 stars
    I made the dough tonight so we could have a late night pizza snack I loved the recipe fast easy and delicious thank you there will be lots of grilled pizza in my house.

  242. Rachael says:

    Has anyone ever made this with gluten free flour? I have made this in the past and LOVE the recipe. I’m hoping for good results but am curious…

    1. Rachael says:

      Gluten free flour did not turn out well. No fluffy dough to be had. No likey at all. The dough was like a gut bomb. Back to regular flour for me!

      1. Mary says:

        Anything in the pasta or bread families have not done well for me with gluten free. They always turn out gummy or flat. So we use regular flours & pastas.

      2. Chantale says:

        You have to add agar agar or xanthan gum to the gluten free flour to add some “spring” to it. Gluten is what makes the bread soft!

  243. Anita says:

    5 stars
    Thank u very much for this recipe. i tried.It was very gud..Your instructions helped much.I m from India

  244. Rachel says:

    I am eager to try this recipe! I think Iโ€™ll use avocado oil though as I recently learned that olive oil cooked above 375 degrees (smoking point) causes free radicals (which can lead to cancer) Just wanted to share so others were aware ! Thank you for the recipe though!

    1. BJ says:

      Olive oil is the healthiest oil you can eat and this myth about heating it and free radicals is just another way big companies get you to buy their genetically produced oils like canola. Avocado oil is wonderful though but I wouldnt worry about olive oil heating and cancer…mediterranean people have been heating it up for thousands of years and they are some of the healthiest people on the planet!

    2. Monica says:

      This Greek and thousands of others have been cooking with olive oil for centuries. Since you’re concerned, the best thing to do is to cook with regular olive oil which has a higher smoke point than extra virgin. Save the extra virgin for everything else, like salads, dips, etc. Regular olive oil is cheaper as well.

  245. The Right Crust says:

    Have you noticed a change in quality of the crust based on fermentation time in the refrigerator?

  246. Nicole says:

    5 stars
    I used about 3 1/4 cups of flour instead of four! Turned out great!

  247. Ashley @ Wishes & Dishes says:

    I love a good pizza dough! Your photos are beautiful.

  248. Angela says:

    5 stars
    I use this recipe not only for pizza night but also for making Italian Doughnuts. So good and so easy!! Love, love this recipe!!!

  249. Karissa says:

    Lovely recipe! Ran out of flour (noob mistake!) and ended up using only 3 cups but turned out just as good! Thank you!!

  250. Joni Kruntorad says:

    This is amazing! Thank you so much for sharing!

  251. Elizabeth Bell says:

    Hi going to try this today..does it work to double the recipe? Or should I just do 2 separate batches.

    Thanks
    Elizabeth

  252. Jasmin says:

    Would mixing this up in an electric mixer work the same?

    1. Amy @Belly Full says:

      Hi Jasmin – using an electric mixer is unnecessary. It literally takes about 1 minute for the dough to come together in the bowl with a wooden spoon.

  253. amy meyer says:

    How do you get away with kneading it only 1 or 2 times? Most recipes say to knead at least 5 minutes.

    1. Amy @Belly Full says:

      Because it’s a no-knead dough – not all recipes are the same. Read all the reviews…everyone loves this recipe. Try it.

  254. Alyssa says:

    If you’re like me and forgot to pick up olive oil(or any oil at that) you can do 1/3 cup melted butter instead and rub your bowl down with it as well. Was so good and so fun to make with the boyfriend!

  255. Marina says:

    That is fabulously delicious
    Thank you

  256. Cora says:

    Can coconut oil be used in place of olive oil??

    1. Amy @Belly Full says:

      Hi Cora – I’ve never tried that. For optimal results, stick to the recipe as written. Thanks!

      1. Jill says:

        5 stars
        Turned out awesome! Iโ€™ve always struggled with pizza dough but not this one. I added baby spinach pepperonis and tomato with mozzarella!

    2. Elisha says:

      This comment is extremely late but coconut oil is a nice healthy substitute! I prefer to use olive oil or butter but coconut oil works. It gives a slightly different flavor which some people like while others don’t particularly enjoy. You just have to be aware that it’s solid at room temperature so if it cools the dough may look a littlest strange but it will melt abs soon as you stick it in the oven.

      In case anyone else was wondering :)

  257. Kinan says:

    5 stars
    This is my first attempt at making a pizza, and I am very happy with the result!!
    Thank you very much for sharing this recipe! My Husband is italian and he was never always failed to make the dough rise, therefore he couldnโ€™t believe that I did exceptionally well at the first attempt! Thanks to you!

    1. Amy @Belly Full says:

      That’s awesome – so happy to hear it!

  258. Stephanie says:

    If I want to use this to make calzones would this still work if we made it one day and then baked the calzones the next day? Also what temp and how long do you bake the dough for?

  259. Keeley says:

    Hi! What would happen if you used instant yeast instead of active dry?

    1. Amy @Belly Full says:

      I don’t know. Probably wouldn’t matter. Try it!

  260. Jan says:

    5 stars
    Made this pizza dough for the first time today. In fact, it was my very first attempt at making pizza dough! It could not have been easier! I made a stromboli, and I’m happy to say, it looked and smelled wonderful baking in the oven. After patiently waiting for it to cool, we’ve just now enjoyed a few slices, and I couldn’t be happier with the results! One change, because I made one large stromboli from the dough, the results were a bit doughy. Next time, I’ll make two. Now I can’t wait to try pizza on the grill! Again, I,’m so pleased to find this was not only easy, but yummy!

    1. Amy @Belly Full says:

      So happy to hear it, Jan!

  261. Ann says:

    5 stars
    This was the best pizza dough I’ve ever made. I made one thick crust pizza and after it was done I was worried the crust would be too dry. Well, it wasn’t. It was light and airy inside. I topped it with a little marinara sauce, fresh mozzarella, pepperoni and scoops of ricotta. It was perfect. Thanks for a great recipe.

  262. Minal says:

    Tried the dough and it turned out amazing. Can this be stored and pre made, if yes pls suggest the no. Of days

  263. priyanka Kothari says:

    5 stars
    Wow………Just amazing & Very easy. I tried it, Very easy to cook. Thank you for the sharing.

  264. Rachel lau says:

    If frozen need defrost first?

    1. Amy @Belly Full says:

      Yes.

    2. Me says:

      Seriously?

  265. Lynn says:

    I have never made a homemade pizza before and I wanting to learn how. Never heard of a baking steel, so I looked it up and found out what it is. So which is better the stone or steel to bake a pizza on. Do they come in different sizes? If yes what is a good size for making medium to large pizza on?

    1. Amy @Belly Full says:

      Hi Lynn – yes, they both work and yes they come in different sizes. I’m not a pizza expert, though and can’t really give proper advice on this. All I can say is I have this baking steel and love it http://amzn.to/2jKeFAF

    2. JENNY says:

      Can you use coconut oil?

      1. Amy @Belly Full says:

        Iโ€™ve only made the recipe as listed. Feel free to experiment, but the results may differ from what I’ve shared.

  266. Lydia says:

    5 stars
    This crust it so good!! It gets puffy and crispy and is super easy!

  267. Anne says:

    Can I sub with whole wheat flour??

    1. Amy @Belly Full says:

      Hi Anne – I haven’t tried this recipe with wheat or whole grain flour yet, so I can’t vouch for the results. But I would like to experiment with that. Maybe only swapping out 1-2 cups instead of al 4 at first, and maybe increasing the liquid a little bit. Whole wheat flour in pizza dough is much more forgiving than with other baked goods, so I think it could work, but would definitely take some tweaking.

      1. Connie stamper says:

        *i do use alternate flours. A mixed flour does best. I have used Spelt and whole wheat with white flour. 2 cups white and two cups whole wheat did best. It past the kid taste test with no complaints. Definitely needed extra liquid. Added a little at a time until texture was right.

  268. Melissa Fox says:

    5 stars
    I would like to tell you that THIS is easily the best pizza dough I’ve ever made. When I told my husband and son I was making homemade pizza they groaned- I’ve made more than enough crappy pizza dough to last them a lifetime. This is light without being flimsy but dense enough to give you a great texture that you can really sink your teeth in. My guys liked it so much we have decided that every Saturday is homemade pizza day and this is now our go to. 4th week in a row- no matter the weather- this dough has turned out perfectly every time. Thank you for sharing your recipe with us!

    1. Amy @Belly Full says:

      This makes me so happy, Melissa! Thank you for letting me and my other readers know!

  269. Dina Thompson says:

    We did a pizza bar for New Years Eve where everyone gets to make their own pizza and customize with different toppings.. I made two batches so we could have 8 pizzas. It was a big hit! The dough was definitely quick and easy. pressed them out pretty thin and baked them for about 13 minutes to get a little more crispy. They were perfect!

    1. Janet says:

      Did you bake the crust prior to adding toppings? Or did you just bake it longer?

  270. Lorry says:

    I found the dough to light and airy I prefer a heavier dense dough I think I should add more flour

  271. Denise says:

    Has anyone tried this with organic all purpose flour ?

    1. Jen says:

      I am making it right now with organic flour!

  272. Helen says:

    Pizza!

  273. Jill says:

    Wondering if yo can cook pizza dough on a cookie sheet if you don’t have a pizza stone?

    1. Amy @Belly Full says:

      Yes! It just probably won’t be as crispy. You can try playing with the cooking time (slightly longer), but you don’t want your toppings to burn, so keep an eye on it.

  274. Kimberly Meffert says:

    I have EVO Oil that has garlic, or basil, or tomato/basil/garlic and it works great in the dough and as a rub on it before saucing and topping. I use regular olive oil during rising

  275. Sheila M. says:

    Hi, this pizza dough recipe sounds awesome, can’t wait to try it! I buy the jar of yeast instead of packets, as I bake bread rolls often.
    Can you please tell me the actual measurement, ie. teaspoon(s) or tablespoon(s) that equal to the 2 packets of yeast?
    Thank you.

    1. Amy @Belly Full says:

      Hi Sheila – there is approximately 2 1/4 teaspoons in each 1/4 ounce packet, so you would need 4 1/2 teaspoons total.

  276. Colleen says:

    Have you ever used this recipe for stromboli? Just curious. I see someone used it for calzones, nice. Thanks.

    1. Amy @Belly Full says:

      No, I haven’t ever tried that.

    2. Caroline says:

      I’m making the dough for a Stromboli recipe as we speak. I don’t see why it wouldn’t work for a Stromboli……

    3. Jan says:

      5 stars
      This is the first time I’ve made pizza dough, and I have to say, it could not have been easier! I’ve made Stromboli with the dough and have it in the oven now. It looks and smells fantastic! Next, pizza on the grill. Thanks for a terrific and easy recipe!

  277. Trish says:

    Hi it’s Trish again with an update. The pizza came out awesome, made 2 round ones and still had a bit of dough left over. I found the dough to be similar to a bread dough (versus a pizza dough) but it was so light and airy that we almost ate both pizzas. One I put fresh tomatoes/basil and grated parmesan & fresh grated provolone. The second one pizza sauce, salami, musrooms and pizza sauce. Can’t wait to make it again. Thanks for the awesome recipe.

    1. Amy @BellyFull says:

      So happy to hear it and I love your choice of toppings!

  278. Trish says:

    5 stars
    Made the dough a few hours ago and it came out fabalous, nice and light and very pliable. Two pizzas in the oven now, I’ll keep you all posted on how it came out. Looks delicious.

  279. Andrea W says:

    This is definitely going to be used enough to commit to memory! Changed how long I let the dough raise and how I baked it (erm, ok fine I got lazy – still recovering from the whole Thanksgiving meal thing). This dough has the perfect flavor, and baked to a perfect crisp! I halved the recipe and it was exactly what I needed for my 9×13 baking stone.

  280. Brooke says:

    I just made this dough. I think i did something wrong as it is EXTREMELY sticky. I let it rise for an hour and a half, turned it out and attempted to knead it 3 or 4 times…all the while it was sticking to the counter, my hands…everything! I then let it sit 10 more minutes. Attempted to cut it with a knife so i could throw it in the fridge for later this evening…it stuck to the knife! So i tore it apart with my hands put it in saran wrap and put it in fridge….not so sure its going to work out for dinner….what did i do wrong? Should i have added MORE flour when mixing?

    1. Sylvia says:

      When it is that sticky add more flour until it is no longer sticky. Also place some flour on your board or counter when you knead it too.

    2. Shailene says:

      How should i bake this on a pizza pan if I donโ€™t have a pizza stone? Temperature and baking time. Thanks!

  281. Penny Wallis says:

    Did I overlook the recipe for the sauce? I used to make pizza myself but gave that up as it was always a hit or miss for me. But, what is your Sauce secret? Please don’t stop at just the crust because the wrong sauce could spell disaster for a great crust recipe I’ll be trying out very soon!

    1. Amy @Belly Full says:

      Hi Penny – this is a recipe post for pizza crust. I will allow the reader to determine what sauce fits their tastes best, whether it be pesto, white, or traditional red. Store bought or homemade. But this is my preferred marinara, if you’d like to try it – https://bellyfull.net/2016/01/27/easy-homemade-marinara-sauce/

  282. Natalie says:

    Hi,
    This is really a spectacular pizza dough. I made it tonight and the pizza came out good. However, the dough rose too much, I guess, and was very thick and not crunchy. Still delicious, though. Do you have any idea why it came out more like cake dough?
    Thank you!

    1. Amy @Belly Full says:

      Hi Natalie – unfortunately, I don’t have an answer for you…this is a first. Are you at a high elevation? Was your oven hot enough? Did you place it on a steel/stone? Many factors…

  283. Tracy S. says:

    I made this recipe today and it was absolutely the easiest dough I have ever made!!! I will be using this recipe for the rest of my homemade pizza life!lol

    Thank you so much for sharing

    1. Lana says:

      Me too! I’ve tried so many pizza dough recipes that wasn’t good. This dough is perfect.

      Regarding dough rising too much, I would add; mine came out like “hand tossed”. If you want a dough that’s crunchy thin crust perhaps roll out thinner. Probably not the dough but the prep. Hopefully that helps. I have baked a lot of bread and prep is everything ?

  284. Haley says:

    Tried this last night and it came out great! I used it to make Calzones instead of a pizza. Best pizza dough recipe I have used. I am printing this recipe to add to my recipe binder!

    1. Amy @Belly Full says:

      Yay! Always love it when I make it into someone’s binder!

      1. Robin says:

        Hi! I have a jar of yeast not packets, what would be the correct amount we should use please?

        1. Amy @Belly Full says:

          Hi Robin – each packet contains 2 1/4 teaspoons, so you’d need 4 1/2 teaspoons total.

  285. Lana says:

    Hi
    Late posting but tried your Amazing pizza dough and it came out Perfect. My husband Love it. NO MORE FROZEN PIZZA FOR US !!!! Thanks for this Great recipe !

  286. Daisy says:

    5 stars
    Thank you for this recipe. This is the second time I’m making homemade pizza and the first time my family said they liked mine better than delivery. Thank you for making my family feel like I’m a pizza expert. :)

  287. Ms Ruth says:

    why 2 packs of yeast when one would do? just curious since other dough recipes usually call for one pack and artisan dough calls for less than one. thanks.

    1. Amy @Belly Full says:

      Hi Ruth – that’s just the way I make it. Never tried it with only 1 packet, so I can’t vouch for the results. All dough recipes are not the same :)

  288. Angela says:

    I made this tonight and it was great. Have you ever tried freezing it? I actually made the dough yesterday and it still rose overnight and a bit this afternoon so I was wondering how it worked if you ever tried freezing it for a quick dinner.

    1. Amy @BellyFull says:

      Hi Angela – see #4 in my notes. Make sure it’s completely done rising first.

  289. Lana says:

    Hi
    Can you leave parchment on or take it off before baking it on the pizza stone?

    1. Amy @BellyFull says:

      Hi Lana – you can leave it on! Actually makes transferring the pizza off of the stone easier.

      1. Lana says:

        Thanks ! Gonna try this Friday nite for our Pizza nite and instead of going out we will be eating in !-Yea Me

        1. Amy @BellyFull says:

          I love it! Quarter into 4 equal portions and everyone can choose their own toppings and make their own!

      2. Larry Grant says:

        I agree, parchment paper is by far the cleaner and easier way to go. No cornmeal mess on your stone or in your oven. Plus if you have a 1″ margin of parchment paper around your pizza and some cheese melts over the edge of your crust, it won’t mess up your pizza stone, smoke up your kitchen and stink up your oven.

        Sometimes I remove the parchment paper when there is 3-4 minutes left to bake. I think it browns the bottom a bit better. I do the same when I bake a free form bread like ciabatta.

        L.

        1. amy says:

          Did you mean you knead it 1 or 2 minutes? (not 1 or 2 times) It just seems like other recipes require you to knead it longer.

          1. Amy @Belly Full says:

            Nope. 1-2 TIMES is correct. This is basically a no-knead dough. Could not be easier.

    2. Suzanne says:

      5 stars
      So happy to find this recipe! Itโ€™s so easy, especially with instant yeast, so I always have some in the freezer. It also makes great soft pretzels.

  290. Judith says:

    Could you please advise what brand extra virgin olive oil you prefer? Many thanks for your response and this recipe!

    1. Amy @BellyFull says:

      Hi Judith! I always have STAR on hand, which can be found at your local grocery store. Enjoy!

      1. Judith says:

        Wonderful! Thank you! Many Blessings to you and yours!

  291. Lisa says:

    Can you sub the sugar with agave? Just use a little less?

    1. Amy @BellyFull says:

      Hi Lisa – I wouldn’t recommend it, sorry!

  292. G Williams says:

    This dough was just perfect!!!! Thank you so much for such a easy recipe as well as delicious. My household loved it.

  293. Silvia says:

    5 stars
    This is the first time ever I made a pizza base and it turned out just wayy too perfect.My husband and kids and friends loved it!!!
    Usually when we buy pizza from the store my kids and husband leave the crust behind coz its so hard..but with this pizza the plate was empty..melts in your mouth.
    Thank you soo much for your recipe <3

    1. Amy @BellyFull says:

      I’m so happy it worked out for you!

      1. Janice says:

        5 stars
        My kids and husband highly approve this pizza dough! They actually said it’s better than some of the other pizza shops. Thank you for a great recipe!

  294. Natalie R says:

    This was my first time making my own pizza dough and it turned out great! My husband swore I snuck in carry-out when he wasn’t looking. I added some Italian seasoning and garlic to the dough before I added the topping and it was so yummy! Definitely saving this.

    1. Amy @BellyFull says:

      Yay!

  295. Nancy says:

    So l let rise if lm keeping in fridge over night?

    1. Amy @BellyFull says:

      Yes, let rise completely. Then wrap whole dough or 4 equal portions for individual pizzas in plastic wrap before placing in the refrigerator.

      1. Lindsay says:

        How do you use after refrigeration? Allow to warm up to room temp then use or does it require another rise?

        1. Amy @Belly Full says:

          No, just use straight from the refrigerator and proceed per directions.

          1. Lindsay says:

            Thank you!

  296. Virginia says:

    Made this the first time a few weeks ago..doing it again today! Was so ez and was my 1st time attempting dough. Even let my 6yr and 2 1/2yr little girls help make their own pizza. They loved getting messy with flour but we had fun and pizza was so good. Thanks fo sharing this!

  297. Abby says:

    I made this dough last night, used half of the recipe and replaced the sugar with honey! This was my first time making my own dough and I think it came out great!! I used a pizza stone to bake in the oven and added a little flour to stone before putting the dough on top and it only stuck in a few places. I may try putting olive oil next time. Thanks for sharing your recipe!

    1. Flowers says:

      spread a little cornmeal on the stone and it won’t stick

    2. Bob says:

      Make sure your pizza stone has been pre heated for 45 minutes and the dough will not stick.

  298. Diane S. says:

    I used your dough recipe for the first time this afternoon, and we all thought that this was the best pizza I’ve ever made! I used all the same ingredients as I normally do, except for the crust.

    I had been researching other dough recipes before I tried this, and most sources agree that using bread flour instead of AP makes the crusts crunchier. Since we prefer crunchy, that’s what I used. I ended up only using a little over 3 cups of the bread flour; it would have been too dry with 4.

    I kept my oven temperature at 500, and preheated my pizza stone while I was forming the crust onto a piece of parchment paper. I slid the parchment onto the pizza stone, and pre-baked it for 5 minutes. Then I took it out, loaded on the sauce and toppings, then slid it back on the sizzling stone. I baked it about 8 minutes, then topped it with a little more cheese, and put it back in the oven for another two minutes. Then took it out, and let it rest on the stone for 3 minutes to set the toppings before attempting to slice it with the pizza cutter.

    The crust was crispy on the bottom, but tender on the inside, almost like a French bread, and delicious! This will be my go-to recipe from now on! Thank you so much for sharing it!

    1. Amy @BellyFull says:

      So happy to hear it, Diane! Thanks for writing!

  299. Alice @ Hip Foodie Mom says:

    Amy, I am so trying this recipe! and how can I get MY Paul to get me a baking steel???!!!

  300. nicole @ I am a Honey Bee says:

    I need to try this!
    We make pizza all the time and I always need to pull out the mixer.

  301. Christie says:

    I’ll definitely be trying this. I’d like to try homemade dough so I can make my crust extra thin!

  302. Sues says:

    I love making my own pizza dough and this one looks just beautiful!

  303. Dorothy @ Crazy for Crust says:

    I love making homemade pizza dough. This recipe looks perfect!

  304. Melissa says:

    This makes me really happy for you. :D :D :D

    1. Amy @BellyFull says:

      xooxoxoxoxoxoxo

  305. Mary @ LOVE the secret ingredient says:

    I know it’s in the title, but I was still impressed with how quick and easy this is! At home we often make homemade pizzas by just adding ingredients to a baguette from the store, but I’m sure this is far superior! Can’t wait to try :)

    1. Amy @BellyFull says:

      Well, nothing is quicker than buying bread already made! HA. But this is truly as easy as homemade gets, IMHO. I hope you like it!

      1. Katie R says:

        5 stars
        I always have a hard time with pizza dough and came across this one the other day the reviews were great so decided to try it. I followed the directions exactly and my dough turned out perfectly!!! I’m so excited to have such an easy recipe now will be using it every time.

  306. cookbook queen says:

    Placing the dough on a heating pad is SO smart! I usually put it in a cold oven with a pan of boiling water set in the bottom, but the heating pad idea is so much easier.
    We’ve been experimenting with different homemade pizzas once a week — the kids have a blast with it. I’m excited to try this dough recipe!

    1. Amy @BellyFull says:

      I saw that tip on Pinterest a few years ago and I was like “Whaaaaat? DUH.” It’s life changing, especially if you make bread a lot!

      1. Morgan says:

        I like to make my pizzas ahead of time and freeze them. Normally I prebake crust, add toppings, freeze, then when I need any easy dinner throw it in the oven. It works fine with the dough mix I buy at the store, but I’m ready to transition to homemade dough. Have you used this dough to freeze pizzas before?

        1. Amy @Belly Full says:

          I always freeze the balls, then thaw, toppings, and cook. I haven’t ever formed the dough with the toppings prior to freezing. But I’m sure it would be fine!