How to make pizza crust

how to make pizza doughMaking pizza dough is easy and fun. Once you start making your own, you will never buy a Bobli again. Not that there is anything wrong with a Bobli of course.

You could easily make this pizza dough by hand, but I like to do in the Kitchen-Aid. I can let it go and knead the dough while I do other things.

You can also play with the flour and take out some of the white flour and replace it with whole wheat. You can also add some herbs for variation.

how to make pizza dough3 cups of flour
2 Tablespoons olive oil
2 teaspoons salt
1 1/2 teaspoons active dry yeast
1 cup lukewarm water

how to make pizza doughAdd the warm water and the yeast to the bowl. Stir gently and let the yeast mixture stand for about 5 minutes.

how to make pizza doughAfter 5 minutes, the yeast mixture will look like this.

how to make pizza doughAdd the olive oil.

how to make pizza doughAdd the salt and the flour.

how to make pizza doughLet the mixer knead slowly until the dough comes together.

how to make pizza doughWhen the dough comes together it will look like this. I usually let the machine go for about 5 minutes.

how to make pizza doughTake it out of the machine.

how to make pizza doughCover the bowl with a towel in a warm place and let it rise until doubled. About an hour or so.

how to make pizza doughHow beautiful is this dough? This is what it looks like when doubled in size. Turn it out and knead it into the shape of a ball.

how to make pizza doughCover the dough with the same towel or plastic wrap and let it sit for 20-30 minutes. After that, you can roll it out and get it ready to top and bake. See, super easy.

*I also make a few batches of this dough and freeze it. I take it out in the morning when I want to make it for dinner and let it thaw on the counter or put it in the fridge the night before. Make sure that it comes to room temperature before you roll it out.*

pizza skewers recipe

How to make pizza crust

Yield: 2 crusts
Prep Time: 10 minutes
Additional Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

How to make pizza crust. You can make this crust by hand or with the dough hook on your stand mixer.


  • 3 cups of flour
  • 2 Tablespoons olive oil
  • 2 teaspoons salt
  • 1 1/2 teaspoons active dry yeast
  • 1 cup lukewarm water


  1. Add the warm water and the yeast to the bowl. Stir gently and let the yeast mixture stand for about 5 minutes.
  2. After 5 minutes, the yeast mixture will look like this.
  3. Add the olive oil.
  4. Add the salt and the flour.
  5. Let the mixer knead slowly until the dough comes together.
  6. I usually let the machine go for about 5 minutes.
  7. Take it out of the machine.
  8. Cover the bowl with a towel in a warm place and let it rise until doubled. About an hour or so.
  9. Turn it out and knead it into the shape of a ball.
  10. Cover the dough with the same towel or plastic wrap and let it sit for 20-30 minutes. After that, you can roll it out and get it ready to top and bake.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 266mgCarbohydrates: 18gFiber: 1gSugar: 0gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

raspberry orange pistachio ricotta cake slices on a wire rack

Don’t Miss a Thing!

The newsletter you can’t wait to read. Best enjoyed with a beverage and a snack.Β 

Enter your email address below to join my list and receive my weekly Friday newsletter and new blog posts.

New York Crumb Cake

This Post Has 83 Comments

  1. Memoria

    I love making homemade dough; I just don’t like having to buy the toppings all the time hahaha. Weird, I know. Your dough looks lovely! I don’t think I’ve ever tried Bobli, but I’m sure I’m not missing anything.

    1. bakedbree

      you aren’t missing anything at all.

      1. Aryeh


        I made pizza (not your recipe) a week ago. I noticed that after I made the dough, that it had a very strong yeast smell that wasn’t very pleasant. is that normal?


        1. bakedbree

          You may have overproofed the dough.

  2. Phil Tretheway

    I’ve been on a search for a great pizza dough recipe. I want a plain pizza dough recipe with rich, deep flavor. I’ll try your recipe out and see how it goes. Thanks for sharing and all the great pics. Beautifully done, you must have a great window in your kitchen for such beautiful, soft lighting.

    1. bakedbree

      My pleasure. I do have beautiful light in my kitchen. It was the thing that made me buy this house!

    2. bakedbree

      Also, if you let it rise overnight in the fridge I am told that it builds flavor. I have not tried it myself, but my lovely blog readers have told me that it is great.

      1. Colin

        It is very true. At the pizzeria I used to work at we used to make a thicker crust pizza by allowing the dough a few hours’ time to rise in a pan. It’s amazing how wheaty the dough becomes after allowing it a longer, slower rise. It’s an entirely different flavor and texture component.

        1. bakedbree

          I need to try this next time I make crust. Thanks for the tip.

  3. Wendy

    Beautiful dough! I’m interested in trying to freeze dough, that’s a new experience for me. Do you put it in to freeze BEFORE it rises that first time or after?

    Thank you!

    1. bakedbree

      I let it rise during the thaw. It defrosts either in the fridge overnight, or I let it sit out on the counter and it rises when it is thawed.

  4. Steph

    I love homemade pizza but hate waiting on the dough. I’ll try freezing this and see how that works for a weeknight meal.

  5. Cristina

    I love making pizza dough and bread making in general, I find it really relaxing. I’m jealous of your Kitchen Aid – my kitchen’s tiny and if I add that I simply don’t have any counter space left!! Have you tried making the dough a day before? I use very little yeast (1/4 tsp, even less), make the dough, let it rise for an hour and then let it rest in the fridge overnight. I take it out of the fridge about 3 hours before rolling it out, to let it warm slowly.
    And I add the oil and salt after the flour – the yeast is supposed to work better this way. Your dough looks great – now I want pizza too!

  6. Adriana from Bittersweet Baker

    Hi Bree!

    I wish I had seen your post a couple days ago when we made pizza! I’m still looking for a good recipe.
    By the way, I have something for you on my blog, towards the end of my latest post.

    1. bakedbree

      thank Adriana!

  7. Jill Silverman Hough

    I make pizza dough often, usually enough for several pizzas, and keep the raw dough in the freezer. The only major difference between what I do, Bree, and what you do is that I let the dough rise overnight in the refrigerator rather than for an hour or two on the counter top. A longer, slower rise makes a huge difference in how the dough tastes – because the yeast has more time to break the long chains of carbohydrates into short chains of sugars, the finished, cooked dough has a more complex taste that’s sweeter and chewier.

    1. bakedbree

      I have heard about this method recently and have not tried it. Next time I make it I will try the overnight method. Thanks for reminding me about it.

  8. Jessica

    I’ve been wanting to make my own dough for a while and yours is the easiest and most user-friendly recipe I’ve found on the web so far. I really like your pictures and the description of the process is very accessible. Thanks for sharing! I am going to try this for dinner tonight.

    1. bakedbree

      Thank you, I hope that it worked out for you.

  9. Chef Dennis

    I have been looking for a good pizza dough recipe, I am so tired of paying $11.00 for pizza, that isn’t particularly that good!! Hope to try this soon!

    1. bakedbree

      let me know what you thing when you do.

      1. john

        what kind of flour should i use all-purpose or bread flour? would wheat flour also be as good?

        1. bakedbree

          I use all-purpose. You can use whole wheat, you you need to still use some all-purpose otherwise it will turn out like a brick.

  10. Shawna

    Hi Bree! I’ve been trying my hand at home made pizza dough for a couple weeks now, and just wondering what your best tips for shaping it are? Do you roll it out with a rolling pin, or try to throw it, or knead it out?
    Thanks πŸ™‚

    1. bakedbree

      I let it come to room temp if it was in the fridge and I roll it out with a rolling pin.

  11. Tiffany

    Soo this looks delish– as everything of yours I’ve tried is. (my kids and I are making the pretzels today). Here’s my random question for someone that has worked a lot with pizza dough. I am hoping to make rocket shapes and have small personal rocket pizza for all the kids at my sons party. Seems like it should be doable, but I’m not sure if I should roll out the dough and refrigerate before trying to cut it..? Any thoughts or suggestions or just the plain honest truth of give it up and make them planets πŸ™‚ THANK YOU

    1. bakedbree

      thanks Tiffany, I am sending you an email.

  12. Mitch

    Hi Bree! This is my first time here and wanted to say you are doing a great job. I agree with you about never buying a crust again once you make your own. Have you ever tried substituting white wine for about a quarter of the water. I use a very similar recipe other than the addition of wine and have been told by numerous people that its the best crust they have ever had.

    1. bakedbree

      I have heard of using vodka, but never white wine. I will have to try that.

      1. Mitch

        It can take some trial and error to find a wine that makes a good pizza crust. We recently moved and can no longer get the chardonnay from the local winery we used to use. Thus far my attempts to find a suitable replacement has been difficult.

  13. Jacqueline Snell

    do you dock your dough? I always have trouble getting my dough light and fluffy it is always pancake flat and slimmy….help!

    1. bakedbree

      What does that mean exactly, I am not sure if I dock my dough or not.

      1. Jacqueline Snell

        when you poke holes in it before you bake it? Just wondering I am going to try your pizza tonight! Yeah!

        1. bakedbree

          I don’t poke holes before I bake it. I have never heard of that before.

  14. Shaylee

    Hi so I have two questions. does this just make one pizza, or two? and is the dough supposed to be sticky? I love your blog and was so happy to see this recipe! Thank you. (:

    1. bakedbree

      It should not be really sticky. If it is, add some more flour. I am pretty sure that it makes 2 small or 1 large pizza.

  15. Lisa

    Let me just say that we have had this pizza dough recipe twice in the last week. It is delicious and everyone LOVES it!!! Making the dough was easy as…well…pie and I have let the dough rise in the refrigerator both times. It has the best taste and bakes beautifully!!

    One question…what temperature do you set your oven? I baked it at 450 and it seemed great. Just wondering! Thanks for giving me the confidence to make homemade pizza crust! YUM!

    1. bakedbree

      I am so glad to hear this! I set my oven to 450 and let it preheat it for a good half hour before I put the pizzas in the oven.

  16. Sparky

    If you want a thinner crust pizza, use less yeast. The recipe I use has 1/2 tsp with four cups flour. It makes a really good thin crust. Also, regarding oven temperature, everything I’ve ever read says the hotter the better. I place my rack and baking stone at the lowest setting in the oven and then turn it on to 550. Only problem is that the cheaper baking stones seem to have a problem with that heat. But, the pizza comes out incredible.

    1. bakedbree

      thank you for the yeast tip Sparky!

  17. Suzanne Donnagon

    Did I do something wrong? I used this recipe, and when I let the dough sit, it didn’t rise!! Can anyone help?

    1. bakedbree

      there are so many things that can go wrong if it does not rise. The water could have been too hot or too cold. The yeast could have been old or expired. Try it again and sometimes the dough will take longer than you think to rise.

  18. Howecafe

    Thanks for all the tips. I too use white wine instead of water. It makes for a tasty thin crust. I got the wine idea from a Mario Battali recipe online, tried it and never turned back! Pizza parties at our house have become the weekend envy with our friends. We bake ours straight on the BBQ grill tho. When we have large crowds and the kids want to create their own personal size masterpieces I roll out personal size pizzas, par bake the dough on the BBQ ahead of time, let them cool, create a pizza bar and everyone adds their sauce and toppings when their ready to eat and pop their pizza back on the hot grill for 5-8 minutes. Multiple mini pizzas can warm at the same time and everyone’s happy and I can enjoy our company and not spend all my time in the kitchen πŸ™‚

    1. bakedbree

      I am going to try the wine method. It seems like it would add great flavor too.

  19. Mimi

    Thanks for sharing, I have tried out your recipe, and my kids love it.. Thanks for sharing

    1. bakedbree

      you are welcome Mimi!

  20. nancy

    Scared of trying but will try it to for dinner. I hope I get it right. Your recipe is easy so will give it a shot

    1. bakedbree

      You will be fine! Don’t be scared.

  21. Jade

    Love it!! Thanks for your help!! πŸ™‚

    1. bakedbree

      you are most welcome Jade.

  22. Dacales

    At what temperature should the Luke warm water be to prepare the yeast? And can I proceed with my pizza making regardless if the dough rises or not?
    Thank you

    1. bakedbree

      Warm, but not hot. If you wouldn’t put a baby in it, it is too hot, if it would be too cold for a baby, then it is too cold. It needs to rise, otherwise it is a cracker.

  23. Colleen


    Do you ever make more than one batch at a time in your Kitchen Aid? Or is it best to do it one batch at a time? I am a big freeze ahead of time person, especially since our pizza night is Friday…making ahead makes sense for me during the school year!


    1. bakedbree

      It depends on how big your Kitchen Aid is. I think that I burnt out my motor by putting too much dough into my machine.I actually just bought the 6 quart so that I could do this.

  24. Kate

    Fleischmanns has a pizza yeast that skips the rise step, if you want a faster method and don’t have time to let it sit for an hour. I’ve used it and think the pizza is still great. We prefer a really thin and crispy crust so I bake just the crust for 8-10 minutes, then put the toppings on and bake for an additional 8-10 minutes.

    1. bakedbree

      I have tried it, and it works well in a pinch. I really like to have a slow rise when I can, it adds flavor and allows the crust to be very thin.

  25. Mary Jane

    Has anyone ever rolled the dough out and then frozen the individual pizza shells to be used later. We have a wood burning oven and have parties with different toppings. Trying to find way to have shells prepared ahead of time to ease the party time prep. of rolling out the dough.

  26. bahram

    I followed your directions and a and a hour an half into letting it rest it is not rising. I did put it in a plastic bowl as oppose to your metal ones.

    Doesn’t yeas need sugar to work?

    1. bakedbree

      No it does not. The water could have either been too hot or too cold.

  27. Tiffany O.

    Hey Brie, i am using this recipe with my family and i was wondering: If i used self raising flour would i need to reduce the amount of yeast in the recipe??? I would really appreciate the help. THANKS πŸ™‚

    1. bakedbree

      I would not use self-rising for a yeast dough. Self-rising has baking powder and baking soda in it, and that is not called for in a yeast dough recipe.

  28. Royce

    I am having a little trouble with this recipe. I follow the directions and my dough is not as wet looking or sticky as yours. It’s dry and a little crumbled at the bottom of the bowl it’s not sticking to the bread kneeding attachment on my kitchen aid like it does in your pictures. Do I need to add a little more water or oil?

    1. bakedbree

      There are so many variable when making a dough recipe, I would add slowly add some more water and see how it goes from there.

  29. Storm

    I have been using frozen pizza dough for 40 yrs now and finally decided to try and make my own. Failed miserably with a recipe last week out of a cook book. Just finished eating the most amazing pizza of my life and it is all due to your wonderful recipe, photos and further comments. Thanks Bree for your awesome blog site! I followed your pizza dough recipe to the letter and it was heavenly. I did refrigerate it over night and WOW what chewy spectacular crust! Can’t wait to try your garlic rolls. They’re next on my list. Thx for sharing

    1. bakedbree

      I am so glad that it worked out for you. I love this crust, and letting it slowly rise in the fridge is worth the time.

  30. keila

    Hello Bree thank you for the recipe .!! πŸ™‚ want to know how long in the oven and temperature please

    1. bakedbree

      Very hot. 450-500. And until the cheese is melted and the crust is cooked. Depends on how thin the crust is and how you like it.

  31. maraya

    What is the temp for the oven and how long do I leave it in the oven for?

    1. bakedbree

      A very hot oven 450-500, and until the cheese is melted and the crust looks cooked. It depends on what size pizza you make and how you like it.

  32. Joey

    I was just wondering, how many servings does this recipe make?

    1. bakedbree

      2 pizzas.

  33. Chadha

    Hello mam baked bree
    when i make pizza dough at home, then i don’t use yeast. Really i don’t use it.

    i can use “eno fruit salt”
    so my request to you please tell me this way is right or wrong.

    1. bakedbree

      How does it rise then?

  34. dan

    Easy i mixed by hand in bowl !

  35. alka kansal

    may I use ENO fruit salt in place of yeast…

    1. bakedbree

      I have no idea what that even is. I don’t think so. I only use yeast.

  36. alka kansal

    how can i shape the base just like DOMINO’pizza

    1. bakedbree

      Work it until it is round. I’d try Youtube.

  37. Sage

    Hey, I have tried this recipie several times and it is perfect!

    One thing which I have been experimenting alot with was the type of flour. I have been using whole wheat flower and white flower (1.5 cups each) and it tastes amazing and is very filling. And feels healthy too.

    Thanks for the amazing recipie πŸ˜‰ it’s the only one I ever use πŸ™‚

    1. bakedbree

      Yeah Sage! I am so glad that you like this recipe so much.

  38. Christine

    Hi Bree! I made your pizza dough recipe and my family LOVED it! The girls at my daughters sleepover said it was the “best!” Not sure why I was so intimated with pizza dough but I’m not now! I shared your blog with our YouTube subscribers on our Debt Kickin’ Dinners vlog! Come say hi and let us know what you think!

    1. bakedbree

      Thanks for the share, and nope, not hard at all!

Leave a Reply