This simple recipe for quick and easy homemade pizza dough is amazing! It comes together in minutes, rises quickly, and makes incredible homemade pizza!

Homemade pizza has never been easier thanks to this foolproof recipe for pizza dough.

It can be used for pizza, calzones, breadsticks and more!

Golden crust on pepperoni pizza on parchment paper.

Easy Homemade Pizza Dough

This homemade pizza dough is very straightforward. It can be made in a stand mixer with a dough hook or by hand in a bowl with a spoon or spatula (and good old-fashioned hand kneading).

Pizza dough ingredients:

  • 1 cup warm water
  • 1 tablespoon honey
  • 1 tablespoon oil
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • 2-3 cups all-purpose flour (also works well with bread flour, ’00’ flour, or half whole wheat flour)
Water, flour and yeast in Bosch mixer with dough hook.

The pizza dough should be very soft and pliable. The biggest key is to not over flour the dough when mixing.

Add flour just until the dough pulls away from the sides and/or center of the bowl. As it kneads it will be transition from rough and shaggy to smooth and supple.

Mixing pizza dough in white bowl with dough hook.

The dough should be soft and stretchy without leaving a lot of dough residue on your fingers.

Short Rising Time

This quick and easy homemade pizza dough only needs a short rising time. Just 10-20 minutes until the gluten relaxes and the dough puffs up a bit.

However, you can leave it rising for an hour or so if that fits your timeline better (and it does very well slow rising in the refrigerator).

Pulling soft pizza dough out of mixer.

How to Assemble and Bake Homemade Pizza

  1. Preheat oven to 475-500 degrees F. Don’t be afraid of the high temperature! It’s key to great homemade pizza.
  2. Heat a pizza stone in the oven for 45-60 minutes before baking pizza. Investing in a pizza stone {aff. link} is worth it for great homemade pizza! (I also have a baking steel, but find I prefer baking pizza on a pizza stone.)
  3. Use a pizza peel to slide the pizzas in and out of the oven. I have a wooden pizza peel {aff. link} but metal pizza peels {aff. link} are popular and work great, too.
  4. Shape homemade pizzas on a piece of lightly greased parchment paper or shape the pizza directly on the pizza peel using cornmeal as a barrier to sticking. I like using parchment paper so I can assemble several pizzas at once and have them ready for baking (or so people can customize their own pizzas), and it’s also a lot less messy than using cornmeal. Different brands of parchment paper vary in thickness/durability; thicker brands work best for pizza baking. It’s ok to use parchment in a hot oven – it will darken in color and may become brittle baking at high temperatures, but siding the pizza in and out with a pizza peel helps (it’s the only way I make homemade pizza).
Baked pepperoni pizza pulled out of oven on pizza peel.

The Best Pizza Dough

This quick and easy pizza dough is truly the best. It is easy and fast to make, and it really does produce the best homemade pizza.

The crust is soft and chewy and fluffy.

For extra fluffiness to the crust, let the assembled pizzas rest for 10-15 minutes before going in the oven.

Two pieces of fluffy pizza crust on top of each other.

5-Star Reviews

If you’ve been looking for the best homemade pizza dough, this is it! You don’t have to take just my word for it.

Nikki: I’ve tried innumerable pizza crust recipes over the years and this is by far my favorite! It’s so easy with little prep time(my inner procrastinator thanks you), and its crispy and soft all at the same time. Thank you for ending my search for a homemade pizza dough recipe, Mel!

Sarah: I have to say that this is the BEST dough I’ve ever made! It’s my go to for pizza, as well as scones. THANK YOU for all of your posts. I’m proud of myself for making something delicious my family loves. You’re the best!!

Juliee: This crust is EVERYTHING! I make a lot of pizza, I’m talking once a week for twenty years and usually 5 pizzas at a time so there’s enough for the whole family. During that time I have tried many (MANY!) different crust recipes including many from very well known websites, famous chefs, popular flour companies, etc. I have finally found the only recipe anyone could ever possibly need ever again! This dough was an absolute delight to work with (soft, silky, and super cooperative) and the finished product is DANGEROUSLY good! The fact that it is pretty much instantly ready to bake and I don’t have to prepare hours in advance is just a precious gift because even if it did take a lot of extra time and steps I would still be all over this. I really can’t give it enough stars. Love, love, love this! Thank you!!

Triangle piece of pepperoni pizza.

One Year Ago: Instant Pot Creamy Tomato Basil Soup
Two Years Ago: Easy Chicken Enchilada Casserole 
Three Years Ago: Snickerdoodle Brookie Bars
Four Years Ago: Little Toasted Coconut Lime Bars
Five Years Ago: Carrot Cake Cookies with Cream Cheese Frosting 
Six Years Ago:  Delicious Whole Grain Hulk Muffins {Naturally Green!}
Seven Years Ago: Chicken Shepherd’s Pie with Garlic-Kale Mash 
Eight Years Ago: No-Bake Thin Mint Cheesecakes 
Nine Years Ago: Whipped Chocolate Buttercream Frosting 
Ten Years Ago: Slow Cooker Tomato Basil Soup

Baked pepperoni pizza with golden crust on parchment paper.

Quick and Easy Foolproof Pizza Dough

4.67 stars (869 ratings)


  • 1 cup warm water
  • 1 tablespoon honey
  • 1 tablespoon oil
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • 2-3 cups (284-426 g) all-purpose, bread or '00' flour (see note)


  • In a large bowl or 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 exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).
  • Knead the dough for 2-3 minutes (knead for 5-6 minutes if kneading by hand or if using whole wheat flour).
  • Let the dough rest, covered, for 10 minutes.
  • Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone (heat the stone for an hour in the oven before baking) or on a lightly greased baking sheet for 8-10 minutes.


Flour: this dough also works great with part whole wheat flour (I usually use 50% white whole wheat flour in place of all-purpose flour). Many reviewers have used half all-purpose and half bread flour with good results. 
Increasing Recipe: this recipe doubles, triples and quadruples really well. If doubling, use double the amount for all the ingredients. For triple and quadruple batches, increase all the ingredients accordingly except the yeast – only use 2 tablespoons yeast for a tripled batch and 2 1/2 tablespoons yeast for a quadrupled batch. Keep an eye on the flour if increasing the recipe. You want a soft, smooth dough – not too sticky and definitely not overfloured.

Recipe Source: slightly adapted and updated from a recipe I posted several years ago

Recipe originally posted January 2008; updated March 2023 with new photos, recipe details, etc.

Uncooked pizza dough on a piece of parchment paper, being flattened to a crust.
Homemade, baked pepperoni pizza on a pice of parchment paper.