Pizza Recipe Bread Flour

This is the easiest, best pizza dough recipe. With just 6 ingredients and no fancy flours required (I’ve included instructions for using all-purpose or bread flour), this pizza crust requires just one bowl (no stand mixer, though you can use one if you’d like), about 3 seconds of kneading, and just 30 minutes to rise.

If you’re uncomfortable working with yeast or making your own pizza dough at home, I’ll walk you through every step of the process in my video just below the recipe. You’ve got this!

Easy

It’s a little silly how excited I am to share this recipe with you today. It’s pizza dough, not exactly glamorous or sexy and it was honestly pretty boring to photograph (how do you make a ball of dough look fun and appealing in pictures, please tell me!).

Easy Homemade Pizza Dough

But as someone who has struggled with baking even the most simple recipes with yeast, perfecting this pizza dough was definitely a triumph for me and I’m really happy to announce that

Yeast baking isn’t all that scary or hard, and you too can make your own super simple pizza crust at home in a matter of minutes, no fancy ingredients required.

I kept this pizza dough recipe as simple and approachable as possible. It’s made with all-purpose flour (and notes on how to substitute that flour, in case you want to get fancy 😉), no stand mixer needed, and only the most minimal amount of kneading required.

Easy Come (easy Dough) Pizza Dough Recipe For Perfect Crust Every Time

Below I’ve tried to ask some of the most frequently asked questions about making your own pizza dough. Let’s get to it.

I rarely keep any flours in my pantry that are more exotic than all-purpose flour, so when I was working on this recipe I first and foremost made sure that it worked perfectly with regular old all-purpose flour.

Of pizza last week) with bread flour and it works very well when made that way, too. I find that the biggest difference is that using bread flour gives my pizza dough a crispier crust, while the all purpose flour yields a softer one.

Multigrain Pizza Dough With Hearts Of Cereals Flour — Ooni United Kingdom

Pizza dough on its own is obviously important as a base for your favorite pizza, but it’s also kind of… bland. Shockingly, something made primarily of flour and water isn’t super exciting to the taste buds, and most of the flavor will come from whatever toppings you add.

I do usually try to spice up my crust just a bit, though, by adding a dash of garlic powder (usually around a ¼ teaspoon) and sometimes dried basil leaves (dried oregano could also work for you but I absolutely

You can use a rolling pin or you can use your hands. If you’re especially skilled, you can toss it up in the air and spin your dough like an Italian pizza artist, but I definitely lack the ability to tell you how to do that one.

Pizza Dough Recipe (with Helpful Tips)

I prefer to use a rolling pin and roll the dough out into a circle (or more like an amoeba-shape, since I can’t roll a perfect circle to save my life). Alternatively you can use your hands to flatten and stretch the dough until it reaches the desired width.

Then use your hands to pinch the edges to make a crust or fold over the edges (I always fold mine over because it gives me a thicker crust, which I love), brush the entire surface of the pizza generously with olive oil, and then use a fork to poke holes over the center of the dough to prevent any bubbles from forming while it bakes.

You can use this pizza dough recipe to make your own homemade pizza using any toppings you’d like (I love making Margherita pizza and have even made a BBQ chicken version using my BBQ pulled chicken).

Bread Machine Whole Wheat Pizza Dough

I included instructions in the recipe, but once you’ve prepared your pizza dough, just add your favorite toppings and bake in a 425F oven for about 15 minutes (you may need longer if you add a lot of toppings). Do make sure you let your oven preheat properly and use an oven thermometer as possible, my oven takes a while to reach that temperature and usually “tells” me it’s ready when it’s not even close.

Tipo

OK, are you guys sick of hearing about my beloved pizza dough recipe yet? In case you just can’t get enough, I also made a video just below that you can watch so you can see exactly how your dough should look in every step.

¹I've found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.

Pizza Dough Recipe

²Many commenters have reported using active dry yeast (use the same amount, 2 ¼ teaspoon) with success. Some people have proofed the yeast first with the ¾ cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success!

³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!

Making in Advance: To make in advance, let the dough rise covered at room temperature as indicated in the recipe, then deflate it, wrap it tightly so it doesn't dry out, and store in the refrigerator for up to several days or it will freeze for up to a month.

Homemade Pizza Dough For Beginners

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.Why you should be using this Tipo 00 flour pizza dough recipe? Tipo 00 flour makes your pizza crust tender, crispy, & delicious every time. Recipe instruction video included. Find out the secrets to why I think this is the best homemade pizza dough.

The

It helps with the boredom and keeps my mind off the impending doom and gloom in the back of my mind… that I have no rational reason for.

Basic New York Style Pizza Dough Recipe

So to combat that, I’ve been doing a lot of cooking, baking, recipe blogs, and YouTube recipe videos to keep my mind sane.

And I find I’ve been making an unholy amount of pizza dough to feed my baking and eating addiction during these strange Armageddon like times.

It’s possible to make a delicious pizzeria style crust and pizza right in your own kitchen that can rival most any pizza parlor out there. I’m willing to bet. Don’t believe me?

Quite Possibly The Best Gluten Free Pizza Base

Make a homemade pizza for your family & have a blind taste test with a take out pizza. Especially a chain take out pizza.

I doubt it would even be a fair contest because after that, your family may think you’re cheating them by ordering take out pizza ever again.

Okay. Sure maybe that may be a bit of an over exaggeration to say you may never order take out pizza again. Because let’s face it, we all get lazy and too busy to cook at times.

Bread

No Knead Pizza Dough

One of my secrets to a delicious pizza dough is using a blend of 3 different flours. The combination of equal amounts of all purpose flour, bread flour, and tipo 00 flour brings about the most perfect and flavorful pizza crust. Tender, crispy & delicious pizza crust every time.

My final recommendation for a delicious tender & crispy pizza crust is to use a baking stone and bake your pizza on the highest temperature your oven goes to.

For Best results use a baking stone and preheat oven and baking stone on center oven rack to 500° one hour before baking.

Frozen Pizza Dough Ball Recipe

It's best to stretch the pizza dough out by hand. Sometimes the dough can be a bit stubborn and want to rubber band back on you. It's best to let it rest for 10 minutes covered up and try again. Alternatively, I sometimes roll mine out gently with a french rolling pin.

Tipo flour is a very fine ground flour and often used in pasta and pizza dough recipes. It lends a dependable tender and crispy crust to your pizza dough recipe. Typically it has a protein content of 10-12%. You could just use all tipo flour to make your pizza dough as well. I like to use a combination of all three flours as it has always given me the best results.

I know 5-6 hours hanging out on the counter seems like a lot of time when you just want to make a delicious pizza, but I promise the fermentation process makes it worth the wait. I find a nice warm spot in my kitchen and let the dough rise for at least 5-6 hours. Sometimes, I do an overnight cold fermentation if I anticipate enough in advance. You can even let it ferment for 3 to

Differences Between Pizza Flour And Bread Flour

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