Pizza Dough - BigOven 158486
Pizza Dough

Pizza Dough

Ready in 20 minutes
185 review(s) averaging 4.5. 88% would make again

In Father's Day collection

Top-ranked recipe named "Pizza Dough"

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We started using this pizza dough recipe over 30 years ago. It worked so well we have stuck with it and still use it whenever we make a pizza.

"I really loved this recipe, as did my husband. I will use it again. The things I loved about it were that it was easy, inexpensive, and very tasty. I used my stand mixer to knead the dough, making it even easier. I pushed it out to the dimensions of my cookie sheet. Even my Pomeranians loved the dough!! :) My one suggestion is to put the oven temp & cooking length. Others mentioned that too. I had to check other recipes. Since my oven cooks hot & I had a dark sheet, I went with 375 degrees & 20 minutes. I then let it sit for 8 minutes. Perfect RKG1 - thanks!"

- TMOM7159


Are you making this? 
1 package Dry yeast; approx. 2 tsp.
3 tablespoon Butter; softened
1 1/2 teaspoon Salt
1 cup Water; warm
1 tablespoon Sugar
2 1/2 cups Flour

Original recipe makes 2 Servings

Pizza Doughs  


To the cup of warm water add the sugar and dry yeast. Let stand 10 to 14 minutes.

Add the butter, salt and flour. Stir well, turn out and knead until dough is smooth.

Cover and allow to rise in a warm place. Punch down and allow to rise again.

Roll dough to 1/4 inch thickness to fit pizza pan (or thinner if you want a thin crust) . Leave to rise again while you prepare the filling.

Makes enough for 2 pizzas.

We have found you can get a better pizza crust if you partially bake the dough before adding the toppings. We use a pampered chef pizza stone so after rolling the dough out on it will put it in the oven at 400° until it just starts to brown. Then take it out and add the toppings. Times will vary from oven to oven so it is best to just keep an eye on it for your own oven.

After adding your toppings cook at 400 - 450 deg. F for 15 - 20 minutes. Times will vary depending on your toppings so keep an eye on it the first few times. I put cheese on last and when it starts to bubble and brown nicely it's ready to eat.


notes: A few people wanted to know how much it made, we have 2 pizza stones, a 15" and a 12" it will do both with a little cut off around the edges. If only making 1 pizza we follow the recipe then take the leftover and place it in a small loaf pan and bake it as a small loaf of bread.

** When we first started making this yeast was available in small packets of approx 2 tsp. that's how the recipe was originally written using the packet. **


Added on Award Medal
Verified by stevemur

photo by k8ie k8ie

After its baked! photo by Kdevil Kdevil

photo by HungryTeenager HungryTeenager

Quick and easy. Great recipe!! photo by Dorsili Dorsili

photo by lkolec lkolec

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Calories Per Serving: 932 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Pizza Dough All 185 reviews

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Cook a lot and have tried this recipe twice....I can eventual end up with a dough but end up having to add at least 1.5 cups flour to this just to get the dough to proper consistency
Jrx2011 3 weeks ago
Added garlic to the dough for a little extra zing, but wow, what a tasty, easy crust !!
mommyof3boys 3 months ago
Use this dough for everything pizza calzones twisty bread cheesy bread it's great and easy
Magana_Danielle 3 months ago
THE BEST PIZZA DOUGH EVER!..words can't describe how good this dough is.
haniam97 3 months ago
It's an awesome go-to crust! I bake on a pizza stone and the recipe makes 1 delicious crust. It's a great recipe to modify to your flavor profile preferences, too! I'm trying it now with Garlic Salt substituting the salt in the recipe. Yum!
GwenSebastianFan 4 months ago
Stumbled across this recipe one year ago and we have been using it ever since. This is a great simple pizza dough recipe! We use olive oil instead of butter and it always comes out great. One thing I have learned is that refrigerating the dough for 8 hours or longer makes it easier to handle and stretch. If we want a thinner crust we change up the flour and use 50% whole wheat and 50% white flour. We make the dough using a mixer with a dough hook - super easy and no mess! Thanks for sharing.......
danielhiltonpitman 4 months ago
kadek 5 months ago
Very good and easy to prepare.
KitchenRoyalty 5 months ago
mizzvader 6 months ago
neckyo 6 months ago
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