Recipe

Simple Best Pizza Dough Recipe

Tender, airy, and easy to handle. This dough bakes up with crisp edges, a soft chewy middle, and the kind of flavor that makes a plain slice feel complete.

By Matt Campbell

•

4.9

A real photograph of two hands stretching pizza dough into a thin round on a floured wooden countertop with a small bowl of olive oil nearby

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Pizza night should feel like a win, not a science fair. This is my go-to simple best pizza dough when I want a crust that is tender and moist inside with crisp, browned edges and zero drama on a weeknight.

The secret is not fancy flour or a 3 day schedule. It is a higher hydration dough (more water than most beginner recipes) plus a little olive oil and a patient rest. That combo keeps the crumb moist, makes the dough easy to stretch, and gives you those bubbly, leopard-ish spots when you bake it hot.

You can do this with a bowl, a spoon, and your hands. No stand mixer required. You will taste the difference.

A real photograph of a baked pizza on a cutting board showing a puffy browned crust with airy bubbles and a slice being lifted

Why It Works

Tender, moist crumb: Higher water content keeps the interior soft instead of bready and dry.
Crisp edges without frying the whole crust: A hot oven plus a preheated stone or steel sets the bottom fast, while a touch of oil helps browning.
Easy stretching: A short mix and a longer rest lets gluten organize itself so you fight the dough less.
Big flavor with minimal effort: Even a same day rise builds real taste. An overnight cold ferment makes it even better if you have time.

Pairs Well With

Storage Tips

Make Ahead and Storage

Dough in the fridge

Best option: After the first rise, portion into dough balls, lightly oil, and refrigerate in covered containers for up to 3 days.
Before baking: Let the dough sit at room temp 60 to 90 minutes so it relaxes and stretches easily.

Dough in the freezer

Freeze dough balls in lightly oiled freezer bags or containers for up to 2 months.
Thaw overnight in the fridge, then bring to room temp 60 to 90 minutes before stretching.

Baked pizza leftovers

Fridge: Wrap slices and refrigerate for up to 4 days.
Reheat for crisp: Skillet over medium heat 2 to 4 minutes, then add a few drops of water and cover 30 to 60 seconds to re-melt cheese.
Reheat fast: 450°F oven or air fryer 3 to 6 minutes until hot and crisp.

Common Questions

What do you mean by tender pizza dough?

I mean the crust has a moist, tender interior with airy pockets, not a dry, breadstick vibe. A slightly higher hydration plus proper baking heat helps you get there.

Do I need bread flour?

No. All-purpose flour works and is what this recipe is written for. Bread flour makes it a little chewier and a bit easier to handle if you like a sturdier bite.

My dough is sticky. Did I mess up?

Probably not. This dough is meant to feel tacky, not soupy. Use oiled hands instead of extra flour when shaping, and give it time. The rest makes it less sticky and more stretchy.

How hot should my oven be?

As hot as it goes. Ideally 500 to 550°F with a stone or steel preheated at least 30 minutes. Hot surface equals better spring and browning.

Can I make this without a pizza stone or steel?

Yes. Use an inverted sheet pan preheated in the oven, or bake in a cast iron skillet for a crisp bottom and a thicker, pan-style edge.

Can I make it same day?

Yes. You will get great pizza with the same day rise. If you have the time, an overnight cold ferment boosts flavor and browning.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons or kitchen scale (recommended)
Wooden spoon or dough whisk
Bench scraper (helpful for portioning)
2 baking sheets or pizza stone or pizza steel
Parchment paper (optional, great for easy launching)
Pizza peel (optional)

I was the person who thought pizza dough had to be a weekend project with a spreadsheet. Then I started chasing the kind of crust I actually wanted at home: crisp edges, soft center, and enough flavor that you could eat a plain slice and still be happy. This dough is what stuck. It is simple, forgiving, and just sticky enough to remind you it is going to bake up tender. The first time I nailed it, I stood over the cutting board eating the ugly tester slice like it was a reward. It was.

Simple Best Pizza Dough Recipe

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 2 hours 25 minutes

Servings 2 (12-inch) pizzas

Ingredients

490 g all-purpose flour (about 4 cups spooned and leveled), plus more for dusting
1 1/2 cups (360 g) warm water (about 95°F to 105°F)
2 teaspoons (6 g) active dry yeast (or instant yeast)
2 teaspoons (10 g) fine sea salt
1 teaspoon sugar or honey (helps the yeast wake up and boosts browning)
2 tablespoons olive oil, plus more for the bowl

Optional for extra flavor: 1 to 2 teaspoons garlic powder or Italian seasoning, or a pinch of red pepper flakes. Not traditional, but it is your kitchen.

Note on measuring: If you are using cups, aim for about 4 cups flour spooned into the measuring cup and leveled. Scooping straight from the bag packs in extra flour for some people and not enough for others. If you want the most consistent, easy-to-handle dough, use the gram weights.

Instructions

Wake up the yeast. In a large bowl, whisk warm water and sugar. Sprinkle yeast over top and let sit 5 to 10 minutes until foamy. (If using instant yeast, you can skip the wait and mix it right in.)
Mix the dough. Add flour, salt, and olive oil. Stir with a spoon until you have a shaggy dough and no dry flour patches remain. It will look rough and feel sticky. That is correct.
Rest. Cover the bowl and let the dough rest 15 minutes. This small pause makes everything easier and less messy.
Do quick folds. Wet or oil your hand, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 6 to 8 times. Cover and rest 15 minutes, then repeat the folds once more. (Two rounds is plenty.)
First rise. Lightly oil the bowl, turn the dough to coat, cover, and let rise until doubled, 60 to 90 minutes depending on your kitchen.
Preheat oven and stone. Place a pizza stone or steel on the middle rack and preheat oven to 500 to 550°F for at least 30 minutes. If using a sheet pan, invert it and preheat it too.
Portion. Turn dough onto a lightly floured counter. Divide into 2 equal pieces. Shape each into a tight ball by tucking edges underneath. Cover and let rest 15 to 20 minutes so it relaxes.
Stretch. On floured parchment or a lightly floured counter, press one dough ball into a disk, then stretch into a 12-inch round. Leave the edge slightly thicker for a puffy crust. If the dough springs back, rest 5 minutes and try again.
Top lightly. Add sauce and toppings with a gentle hand. Too much sauce makes pizza soggy fast. Think: a thin layer of sauce, a good blanket of cheese, then a few favorite toppings.
Bake. Slide pizza onto the hot stone or steel (parchment and all is fine). Bake 8 to 12 minutes until deeply browned at the edges and the bottom is crisp.
Finish and slice. Rest 1 to 2 minutes, then slice. Add a drizzle of olive oil, crushed red pepper, or grated Parmesan if you want the “okay, wow” moment.

Skillet method (no stone): Put a 10 to 12 inch oven-safe cast iron skillet in the oven while it preheats to 500°F. Stretch the dough into a round on parchment or a floured counter first (do not try to press dough into a hot skillet). Carefully remove the hot skillet, add 1 to 2 teaspoons oil, then lift the stretched dough in and lay it down away from you. Top, return to the oven, and bake 10 to 14 minutes until crisp and browned. Use thick oven mitts and keep hands clear of the pan edges.

Nutrition information is estimated.

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