There’s nothing quite like a homemade pizza, and the key to a perfect pizza starts with the dough. This easy Pizza Dough recipe will help you create a soft, chewy crust that’s just right for any kind of pizza. Whether you’re a fan of thin and crispy or prefer a thicker, more substantial base, this versatile dough can be adapted to your taste. Made with simple ingredients like flour, yeast, and olive oil, it’s quick to prepare and easy to work with—even for beginners. Ready to make your pizza night a hit? Let’s get started!

What You’ll Need

Ingredients

• 1 cup Warm Water
• 2 tsp Sugar
• 2 1/4 tsp (1 package) Active Dry Yeast or Instant Yeast
• 2 1/3 cups Flour
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/2 tsp Garlic Powder

Equipment I Used

• Stand Mixer
• Pastry Mat
• Dough Cutter
• Bowl
• Measuring Cups and Spoons
• Measuring Cup Glass
• Whisk
• Spatula

How to Make It

Activate the Yeast

In a large mixing bowl, combine 1 cup of warm water (about 110°F or 45°C), 2 tsp of sugar, and 2¼ tsp (1 package) of active dry yeast or instant yeast. If using active dry yeast, let the mixture sit for about 10 minutes until it becomes foamy. This step, called proofing, ensures the yeast is active and ready to help the dough rise. If using instant yeast, you can skip the proofing and proceed directly to the next step.

Mix the Dry Ingredients

Once the yeast is ready (or if using instant yeast), add 2⅓ cups of flour, 2 tbsp of olive oil, ½ tsp of salt, and ½ tsp of garlic powder to the bowl. Stir the ingredients together with a wooden spoon or mix them in a stand mixer with a dough hook attachment. Mix until the ingredients are well combined, and a shaggy dough begins to form.

Knead the Dough

Knead the dough to develop its gluten structure, which gives it the desired elasticity and chewiness. If using a stand mixer with a dough hook, knead on medium speed for about 5 minutes. If kneading by hand, turn the dough onto a lightly floured surface and knead for 6-7 minutes. The dough should be smooth and elastic but slightly tacky to the touch. If the dough feels too sticky, add a little more flour, one tablespoon at a time, until it reaches the right consistency.

Prepare the Dough for Rising

Lightly drizzle a clean mixing bowl with olive oil to prevent the dough from sticking. Place the ball of dough into the bowl and turn it to coat all sides with the oil. Cover the bowl with plastic wrap or a clean cloth, creating a warm, draft-free environment for the dough to rise. Let the dough rise for at least 30 minutes or up to 1½ hours until it has doubled in size. The rising time may vary depending on the temperature and humidity of your kitchen.

Divide the Dough

Once the dough has doubled in size, gently punch it down to release any excess air. Turn the dough out onto a lightly floured surface and divide it into two equal portions using a bench scraper or a sharp knife. If you prefer smaller, personal-sized pizzas, divide the dough into more portions as desired.

Shape and Use the Dough

Shape each portion of dough into a ball and let them rest for a few minutes to relax the gluten, making them easier to roll out. Your pizza dough is now ready to be rolled out and topped with your favorite pizza toppings. For best results, bake in a preheated oven at 475°F (245°C) on a hot pizza stone or baking sheet for a crispy crust.