The Best Pizza Dough


 This Pizza Dough recipe is seriously the best! It is easy to make and creates the most delicious pizza dough ever! I won’t make pizza dough any other way!

My friends, I am about to share with you THE BEST pizza dough recipe ever. I promise you that is no exaggeration. We are pizza-loving fools here at my house. I have experimented with literally dozens of pizza dough recipes and none have came close to the ease and deliciousness of this one.
I can’t say enough how amazing this dough is. It produces the most delicious pizza crust. The texture is just perfection! With only 6 ingredients and about 15 minutes, this pizza dough comes together so easily. Perfect for those last minute, “Hey, let’s make homemade pizza!” nights my husband likes to spring on me every other weekend. 😉 It’s always worth it though. This is a definite tried and true recipe!




Margherita Pizza

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5.0 from 2 reviews
The Best Pizza Dough
Prep time
Cook time
Total time
This is the most delicious Pizza Dough ever! I won't make pizza dough any other way!
  • 1 cup warm water
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • 2½ cups all-purpose flour
  1. In the bowl of an electric stand mixer, fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl.The dough should be soft and smooth. You can add up to another ½ cup of flour, but no more than that.
  2. Knead the dough for 3 minutes in stand mixer.
  3. Cover dough with plastic wrap and let rest for 10 minutes. Shape and flatten dough out onto a greased pizza pan. Add sauce and toppings of your choice.
  4. Bake at 475° F. for 13 to 15 minutes or until edges of dough are golden-brown.
Makes enough dough for: 1 large OR 2 small pizzas





Get the recipe for the Margherita Pizza here–> Margherita Pizza

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79 thoughts on “The Best Pizza Dough

  1. How does this recipe compare to the one you shared from the Pioneer Woman previously? I’m curious how it rates in comparison when it comes to easiness, taste.

    I have tried several recipes and I never get a good result, especially if it’s a by-hand or mixer method. I don’t know why.

    I was going to give the recipe you shared from Pioneer Woman a try soon, but now I am very curious with this new one your posted today.

    What are your thoughts?

    1. That is a great question!!! Honestly, Pioneer Woman’s pizza dough was one I used for awhile.. Until I found this one. The texture, flavor everything about this one is way better! I promise! Give it a try and please let me know what you think 🙂

  2. I’m so trying this! I never plan far enough ahead to let dough rise overnight, or even a couple of hours. And even if I did, I would still be eating dinner at 10pm.

    Thanks for sharing.

      1. If you let it rise overnight there is no need to knead it. In Italy, time kneads the dough more than hands. Let time do the kneading. I make mine before bed and let it rise overnight. You can even let it rise in the fridge. Out of the fridge the dough may have a mild sourdough flavor to it which is delicious.

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    1. Marie, that is a great question! I use a large 16-inch round pizza pan. I don’t know the name of the brand (it doesn’t say it on the pan either) but I bought it at Target. Hope this helps!

  4. Thanks so much for this recipe! It was super easy and super tasty! I wonder if you could make the pizza up and freeze it before baking?

    1. I make several crusts and parbake at450 for 6 minutes each, then freeze double wrapped. Just take a crust, top it and bake at 450 8-10 minutes or till cheese is bubbling and getting some color Wow, this is an old thread!

  5. I have also used Pioneer Woman’s pizza crust too… but I am liking yours better. I just had a couple questions about it though. I use my stand mixer to do all of this, and when it’s done mixing, it’s SUPER sticky, like almost too hard to handle sticky. Is it suppose to be that way? Also, it’s a little tough… What am I doing wrong?

    1. Bailie, Yes it should be a little sticky, but still easy to handle. When you say it’s tough, you might have over-floured it. It being too sticky might mean you under-floured it. Flour can be hard to measure sometimes.

  6. HI Holly,
    Can I ask a question about the pizza pan you are using. Does it have holes in the bottom of it or is it just a solid pan? Most of the ones I have found have had holes and I was curious what you use. Thanks!

  7. She’s not kidding. This really is the best. I’ve been searching far and wide for the best homemade pizza crust. For 5 years I’ve tried many “best” recipes. I am happy to report that this really is The Best. I am so excited! And so are my husband and 6 kiddos. I just don’t have enough thank you’s :)!

  8. I was procrastinating on what to make for dinner tonight. Been busy with hubby who hurt his knee and can’t hardly walk, a cockapoo, Mitzie, whom we just found out has congestive heart failure and my 80 yo MIL who lives with us, recovering from pneumonia. Thus, it’s chicken noodle soup and “Dear, will you make me some tea , and hunny, can you bring me the ice pack?, and will you make me (fill in blank) Sigh. Sooooo I wanted pizza, delivered, and once I looked at the toppings and how I wanted it, the price was ridiculous, knowing I had all ingredients here, but just hadn’t thrown it in the bread machine to make the dough. So I went on my app of saved recipes and first up is yours. KNOWING how much we LOVE your corn dogs, I am headed to the kitchen now to make it! Lol. Will post an update. And thank you for saving my sanity!

  9. You aren’t joking! I’ve also tried a zillion recipes, and while I’ve had a few favorites, this tops them all. I think making it with your margherita recipe is really beyond words though 🙂

  10. Gave it a go tonight — three minutes of kneading and a fifteen minute rest (prepping my other ingredients!) made for a pretty great crust. I added red enchilada sauce, seasoned steak, sautéed bell peppers and onions, and a blend of mozzarella, queso blanco, and Colby for a delicious enchilada pizza! I baked the pizza in a round cast iron skillet…perfect. My dear one said the crust was very good and had a nice chew. He prefers pan/hand-tossed style crusts, so this dough made him a happy camper. Thank you for sharing!

  11. Thank you for this recipe! This pizza dough is truly the best, and SO easy! I have tried many different dough recipes and have finally found a keeper! Now, I’m in search of the best pizza sauce!:)

  12. I just made this pizza, wowww this is the best pizza dough ever!!I tried 4 different recipes beforeand this one is the keeper,thank you! ! 🙂

  13. Made this tonight and it is perfection! The crust has just the right amount of chewiness and the flavor is authentic pizzeria quality! I used 1 pouch of yeast which is just shy of a tablespoon and it still came perfect. I also cooked it on a pizza stone in case others are wondering if it works – it does! I’m Italian and this will be my new go-to crust, replacing a family recipe . Thanks for sharing!

  14. I want to make the pizza dough for dinner, but only have active dry yeast. Can I still do it or do I need to let it rise longer?

    1. Yes, you can use regular active dry yeast. I would just add that yeast and water to the bowl first and let it proof. (Foam up) then continue to follow the directions as normal. 🙂

  15. This is an amazing pizza dough! I’ve tried and failed many times but this one was so easy and the taste is fantastic! Thanks Holly

  16. Hi there! I’ve made this once before and seriously the best ever! But I am having a pizza dinner in 2 days and wanted to know if I can freeze it after the 10 minute rise? I really want to use this recipe!!

  17. Could this pizza dough recipe be used foe Stromboli and calzones? Do you have a suggested baking time and/or other instructions or tips?

  18. I made pizza for my family for New Years Eve using this recipe. This is hands-down THE BEST dough I have ever tasted!!!!! My husband said it’s better than the pizzeria!

  19. Omg!!! This recipe is absolutely amazing!!! I’ve tried so many pizza crust recipes and they always turn out too doughy or too hard, this one is perfect. I made it hoping for the best, let it sit in the oven for about 25 mins and the crust came out a perfect golden brown, crisp on the outside soft on the inside. I used granulated sugar instead of honey and don’t have vegetable oil just olive and used that instead and it turned out perfect. I’m so happy about how it turned out I made another batch of dough as soon as my boyfriend and I finished the pizza, just in case I want to use it later in the week lol. Thank you so much for this recipe, its sooooo simple and easy! Also I don’t have a bread mixing machine so I was just kneading the dough for about 5 mins and it turned out amazing. Thank you once again!

  20. So not really a compliant because it did work out, but I think I must’ve messed something up. My dough turned out fine, but stayed really sticky and was hard to work with. (Note I did kneed by hand.) Can you think of what might have gone wrong?

  21. This pizza dough was very easy to make and work with. I love that it takes so little time and turns out so well! Thanks for a great recipe!

  22. I find that the dough does not seem to get cooked in the middle. Does anybody else have this problem? Otherwise I love making the dough and it is a beautiful dough and lovely to the taste. Just can’t seem to get it cooked through.

    1. Hmmm. not sure why it wouldnt cook in the middle. You could try turning the oven temp down a bit and cooking it for a longer period. We love this crust and I make it all the time!

  23. I made this yesterday and it is divine! I had a go-to crust that was a little unpredictable and definitely better if you let it rise for like an hour. This was spot on and only took 15 minutes. Thank you!

  24. Beautiful crust!! Very easy and so perfect. We like allot of toppings so I always pre-bake the crust for 10 minutes and then top it and bake it for another 10 min. to done…this pizza was wonderful!! Thank you for the amazing recipe!!

  25. Im thinking of trying to convert this to a sweet dough by adding sugar and reducing flour, most of the sweet dough recipes Ive seen have milk added.. Loved this recipe for pizza though, so simple.

  26. I made this last night and it was excellent! I used my food processor to make the dough using the blades….it worked fine using Pulse. Love that it’s so fast to make. Only tweak I would make is a little more salt, but that’s just me, not a criticism of the recipe 😉

    I baked mine in my Cast Iron Pan which I find works really well as they get super hot and are probably very similar to Pizza Stones. I made a tomato sauce base, used what I had at hand which was Italian salami, Muenster Cheese, a drizzle of olive oil on top, then lots of fresh basil once out of the oven. It was delicious….thanks for sharing this Holly 🙂 I also put the other half of the dough in the freezer.

  27. I am going to try this recipe s for me the crust is the tastiest part. I was taken by the bowl in your dough picture. I have that since 1963 and it is a casserole dish with a lid and it has sure served me well over all these years.

  28. Pingback: Taco Pizza
  29. OMG,this is the best pizza dough. It was so easy by stand mixer. I did use a bread machine to make the dough… Love this receipe. I will not use any other recipe. Thank you.

  30. i have made this dough twice and for the life of me, cannot get it to cook all the way through. i end up having to bake it longer than the instructions. also i have discovered that it’s best to pre-bake first before making a pizza with it. i discovered that the hard way.

    1. Kelly, I have honestly never had that issue. I am so sorry it’s been happening to you. All ovens are calibrated differently so it’s hard to say exactly what the problem is. I never pre-bake mine. But if that’s what has worked for you I am so happy. Again, I am so sorry about the problem you have had with this dough.

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