Easy Homemade Pizza Dough Recipe - Allrecipes.com
Easy Homemade Pizza Dough Recipe
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How to Make Easy Homemade Pizza Dough
Watch Chef John make super-easy no-knead pizza dough. See more
  • READY IN 18+ hrs

Easy Homemade Pizza Dough

Recipe by  

"This pizza dough produces a very nice pizza crust--flavorful, tender, with just the right amount of chewiness."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    18 hrs 35 mins


  1. Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.
  2. Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.
  3. Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.
  4. Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.
  5. To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.
  6. Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.
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  • Cook's Note:
  • Additional all-purpose flour may be needed if the dough is too sticky and wet.

Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2012

okay, I just watched the video of chef john making this but I swear he just used 16oz of flour to make 4 pizzas. This calls for 4 cups or 32 oz of flour and says it makes 4 pizzas so I'm confused. I will make it tomorrow then come back and update my review after I figure out what the hey is going on.

Most Helpful Critical Review
Oct 16, 2014

18 hours is over the limit for fermentation. I followed the directions to a T, including the unheard of 18 hour rising time and wound up with a foul smelling, gooey mess the consistency of gum stuck to the bottom of your shoe on a 95 degree day. It couldn't rise up any higher and turned out like a raw foccacia.

Apr 12, 2012

This dough is pretty good but it really needs more like 3 1/2 cups flour. If you watch the video Chef John weighs the flour - 16 oz - which equates to closer to 3 1/2 cups rather than 3 cups. I made the dough the night before - let it sit until the next afternoon - I made pizza for the kids when they came home from school. They love pizza and this was no exception.

Mar 16, 2012

This recipe reminds me of the artisan bread in five minutes a day recipe I found on the NY Times website. The bread recipe is made in an ice cream bucket and does not have olive oil, otherwise it is a similar recipe and my favorite bread EVER!

Nov 02, 2012

I use all the same ingredients, but I make it much less complicated.I just mix the wet and dry ingredients separately, then mix.I roll it out and add a little flour as needed to roll it then bake at 400 for 20 mins.Simple!

Jul 24, 2012

I think you pretty much "nailed-it " on this thin crust pizza recipe.I've subsequently tried six other thin crust recipes from this website,and this beats them all. I have two suggestions though.One is that I think the yield should be 3 pizzas,with a little left over.You have to stretch the dough so far in a 9" pan that there is only a 1/2 crust.Secondly I found by increasing the cooking time on the bottom shelf to 6 or 7 minutes really crisps the bottom up.(Without a pizza stone my oven doesnt get hot enough).Otherwise this crust is perfect. Now if I could only find a thick crust pizza recipe that was this good,but that is a whole different animal.

May 12, 2012

I was a little leery about leaving this out all nite. Whipped up a batch of this dough last nite & made a pizza this morning. Turned out Jawsome. the only thing I did differently was to poke holes in the dough up to an inch around the edge. Keeps the center from rising

Dec 12, 2013

This is a 6 star


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  • Calories
  • 485 kcal
  • 24%
  • Carbohydrates
  • 89.3 g
  • 29%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 732 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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