The Best Pizza Dough
This Best Pizza Dough recipe is so easy to make. It creates the most delicious dough ever. My family asks me to make this all the time!
There is a huge debate over who has the best pizza. New York? Chicago? Italy? Well, my friends, let me be the one to answer this puzzling question and say that it’s none of them! That’s right! With my Best Pizza Dough recipe, the world’s greatest pizza will come straight from your oven, and the best part is that it only requires 6 simple ingredients.
Combine water, honey, yeast, and salt in a stand mixer. Once these are all mixed begin to gradually add the flour. When the dough pulls away from the sides of the bowl it only requires a quick knead for a few minutes. This gives it some love and helps keep the dough tender. Cover and let it rest for at least 10 minutes.
Once the dough is ready, it’s time to get creative. Flatten out the dough to fit your baking pan and then go nuts with your sauce and toppings. PRO TIP: If it’s difficult to spread and flatten the dough into a pizza shape, let it rest for another 5 minutes or so. Your dough is ready when it is easy to work with.
We love having pizza nights at our house. It’s one of my favorite dinner activities to have with my family. Everyone gets to be their own chef and have whatever they want on their personal pizza. Pizza memories made in your very own kitchen is by far the best pizza in the world.
HOW MANY PIZZAS DOES THIS DOUGH MAKE?
This dough recipe creates 1 large pizza, OR 2 small pizzas, OR 4 personal size pizzas.
CAN I FREEZE THE DOUGH?
Yes! This dough freezes beautifully. Place it in a freezer-safe bag. Make sure to squeeze out as much air as possible before sealing the bag. Freeze dough for up to two months. Let the dough thaw in the refrigerator for at least 10 to 12 hours, then let sit on the counter to bring it to room temperature before making a pizza. You want the dough to be soft, and workable.
CAN THIS BE MADE GLUTEN FREE?
Yes! Substitute gluten-free flour instead of all-purpose flour.
ENJOY THIS RECIPE? HERE ARE A FEW MORE TO GET THE FAMILY INVOLVED!
Mexican Pizza – Tortillas filled with ground beef, cheese, refried beans, and enchilada sauce.
Teriyaki Chicken Kabobs – Tender marinated pieces of chicken, pineapple, onions, and bell peppers.
Margherita Flatbread Pizza – Roma tomatoes, fresh basil, mozzarella cheese, and garlic on flatbread.
Ham and Cheese Sliders – Tender ham, melty cheese, on a toasted slider bun.
The Best Pizza Dough
Ingredients
- 1 cup warm water (100 degrees F.)
- 1 tablespoon honey (or granulated sugar)
- 1 tablespoon vegetable oil
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 2 ½ cups all-purpose flour
Instructions
- In the bowl of an electric stand mixer, fitted with the dough hook, mix the warm 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 1/2 cup of flour, but no more than that.)
- Knead the dough for 3 minutes in stand mixer.
- Cover dough with a kitchen towel and allow to rest for 10 minutes. Shape and flatten dough out onto a greased pizza pan or greased baking sheet. Top evenly with your favorite sauce and pizza toppings.
- **If using a pizza stone, place stone in the oven while it preheats. Shape the dough out onto a large circle on parchment paper. Then carefully transfer the pizza dough onto a pizza peel that is dusted with flour and cornmeal. Top dough with pizza sauce and toppings, then carefully slide pizza onto the stone and bake.
- Bake pizza at 450 degrees F. for 12 to 14 minutes or until cheese is melted and bubbly, and edges of crust are a nice golden-brown. Carefully remove from oven. Allow pizza to stand and cool for at least 5 minutes before slicing and serving. Enjoy!
Notes
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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?
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 🙂
I am giving this a try this weekend! I love that it’s so fast to make. Looks yummy!
You will LOVE it, Mand ♥
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.
Erika, that’s what I love about this dough! It comes together so quickly, and the flavor is SO good. Seriously, the best I’ve ever had.
I don’t have a stand mixer. Can this dough be made without it?
Yes it can! Just mix everything with a spatula, and then knead by hand an extra 5 minutes.
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.
This looks so amazing, Holly! I love easy, basic recipes like this that you can switch up to suit your tastes. Love it!
Do you recommend a certain pizza pan or just a regular sheet pan?
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!
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?
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!
This looks delicious. Is the instant yeast the same as Rapid Rise?
Yes, Lee. Its a quick-rise yeast you can use in bread machines as well. No proofing needed that’s why I love it!
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?
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.
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!
Hi Tammie! The pan I use is just a solid pan, no holes. I believe I bought it at Target.
What speed do you mix the dough with? I’ve noticed that seems to make a difference.
I have a kitchen aid mixer, and it says when using the dough hook not to go above a level 2. so that’s the speed I use.
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 :)!
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!
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 🙂
This dough is the best, I’ve done it a million times, my family loves it
The best recipe i found , and it’s easy to make . Thank You !
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!
Woudl this work for grilled pizza?
Yes I have done it before with great results!
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!:)
thank to you and God bless you for everything ❤️
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! ! 🙂
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!