Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
Add olive oil and warm water and use a wooden spoon to stir well very well.
Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
Use either your hands or a rolling pin to work the dough into 12" circle.
Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.
Nutitrion
Serving Size: 1 serving
Calories: 113 kcal
Carbohydrates: 19 g
Protein: 3 g
Fat: 3 g
Saturated Fat: 1 g
Sodium: 146 mg
Sugar: 1 g
Reviews
Pamela Richards on 2026-09-23 (5 stars): I have made this recipe many times. It's so much better than most and easy too. I usually set the covered dough n the microwave to rise since it is always warmer their than a drafty kitchen. Love it.
Bev on 2026-09-22 (5 stars): Best pizza dough i have ever made at home. I have made lots of different recipes, but this one is the absolute best! Thank you!
Sadie on 2026-09-21 (4 stars): Great last-minute pizza crust. The dough was easy to hand stretch. The baked crust was a bit bland, even with the addition of onion powder and herbs. It was light and crisp, but didn't have the nice big air pockets that an artisan crust has. Stood up well to the toppings without having to be parbaked.
Maria Goebeler on 2026-09-21 (5 stars): Love this recipe. When I put in fridge, the dough still rises a ton and explodes out of plastic wrap. Any way I can store in the fridge without it continuing to rise then overproof?
Kimberly on 2026-09-20 (5 stars): This is the best pizza dough recipe I have ever tried. This will be the only recipe I ever make when making a pizza. Thanks for such a great recipe.
Anh Luong on 2026-09-19 (5 stars): I adore this recipe (I’ve made it quite a few times now). Super simple and quick! Result is a soft and fluffy texture with a nice crispy crust! Thank you so much for this wonderful recipe! 💐
Morgan Rich on 2026-09-19 (5 stars): The title doesn't lie. My three year old and I made it easy enough. Tasted great and worked a treat.
Ashlee on 2026-09-18 (5 stars): thank you so much for address this so quickly! still have time to make pizza rolls for dinner ❤️
