No Fail Pizza Dough

Think it takes hours to make pizza dough from scratch?  Think again.  Just a couple of ingredients and a few minutes of hands on time will reward you with perfect pizza dough every single time.  Pizza night will never be the same again.

No Fail Pizza Dough | The Suburban Soapbox

Homemade pizza dough was on my culinary bucket list for years.  I tried several variations with a billion types of flour and was always left with a chewy, puffy crust.  Not a fan of puffy crust…not a fan at all.  I like a thin crisp crust, one with some crunch.  Not like a cracker but it needs to have some substance and it definitely needs to be able to hold a boatload of toppings if I’m feeling especially gluttonous.  I don’t do gluten-free….so don’t ask.  I don’t have a gluten-free version, if I ever have to switch to a gluten-free diet….I will say good-bye to pizza….forever.

No Fail Pizza Dough | The Suburban Soapbox

But in the meantime, let’s make some dough.  Let’s talk flour for a moment, shall we?  Flour is finicky.  There are so many types of flour that you could get lost in the dust if you don’t know what to use.  Literally.  Have you ever poured flour into a mixer set on high?  Dust everywhere.  Well, I’d love to make a whole wheat dough but the dough became so sticky and gummy…made for a pretty tough crust.  I’ll work on this again later but I see a blend happening here.  We’re not ever going to have an amazingly scrumptious whole wheat dough until we cheat a little with some refined flour.  All-purpose flour gave me the puffy crust I highly dislike.  Two thumbs down.  The winner was 00 flour….what is 00 flour, you ask? Caputo 00 flour is a finely ground flour with a lower gluten content than most flours.  Less gluten means less elasticity.  Caputo 00 flour is commonly found in a lot of Italian pasta recipes, it’s relatively easy to find these days in most well-stocked grocery stores.  I found mine at an Italian specialty store but you can also buy it online.  If you can’t find it, you can use bread flour in this recipe with almost identical results.

No Fail Pizza Dough | The Suburban Soapbox

Let’s get started….this simple dough is made in a mixer. Basically, dump all the dry ingredients in and start the kneading process on low.  Add the water and olive oil.

No Fail Pizza Dough | The Suburban Soapbox

When the dough becomes a “ball” and pulls away from the sides.  Transfer to a lightly oiled bowl and cover with plastic wrap.

No Fail Pizza Dough | The Suburban Soapbox

Allow the dough to rise in a warm, no drafty place until doubled in size.

No Fail Pizza Dough | The Suburban Soapbox

Turn the dough out onto a lightly floured surface and divide in half, for 2 14 inch crusts, or in quarters for 4 7-inch crusts.  Form the dough into balls and lightly oil the surface if storing for later.  Place in a zip top bag and store in the refrigerator for up to 5 days.

No Fail Pizza Dough | The Suburban Soapbox


You can make the dough in advance during your weekly kitchen prep session…if you have one. I know lots of people that have a kitchen prep day and I would love to have the discipline to do this…but I don’t. However, I will always have this dough readily available, as well as, my No Cook Pizza Sauce because even on the craziest, head-spinning nights you can whip something amazing up in 10 minutes flat. Pizza always saves the day.  Especially THIS grilled pizza or THESE Reuben inspired pizzas.

No Fail Pizza Dough

Course: Dinner, lunch, pizza
Cuisine: Italian
Keyword: dough, pizza
Prep Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 16
Calories: 120 kcal
Author: Kellie

The easiest and BEST recipe for Homemade Pizza Dough! Makes 2 14 inch pizza crusts.



  • 3 1/2 cups 00 flour or bread flour
  • 2 teaspoons dry active yeast
  • 1 teaspoon granulated sugar
  • 2 teaspoons kosher salt
  • 1 1/2 cup hot water 110 degrees
  • 2 tablespoons extra virgin olive oil


  1. In the bowl of a stand mixer fitted with a dough hook, mix together the flour, yeast, sugar and salt. Slowly add the water and olive oil and continue mixing until the dough forms a ball and has pulled away from the sides. If the dough is too sticky, add flour 1 teaspoon at a time.
  2. Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap. Allow the dough to rest and double in size, approximately 1 hour.
  3. Transfer to a lightly floured surface and divide the dough into 2 equal pieces. Form each piece into a ball and allow to rest 10 minutes before rolling out. If storing for later, lightly coat each dough ball with olive oil and store in a zip top bag for up to 5 days.
Nutrition Facts
No Fail Pizza Dough
Amount Per Serving (0 g)
Calories 120 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 293mg13%
Potassium 43mg1%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 0g0%
Protein 3g6%
Calcium 5mg1%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

19 comments on “No Fail Pizza Dough”

  1. Homemade pizza dough is STILL on my bucket list, but you’ve inspired me!

  2. Homemade pizza is one of the few meals that I actually like making (I’m more of a dessert person!) This dough looks great. I’ll have to keep a lookout for that flour!

  3. How interesting! It really does look perfect!

  4. I agree thick puffy pizza crust is not for me either. The best way is always homemade dough and it comes together so quick and easy. I have not added sugar to my dough before but will definitively give it a try.

  5. Pizza dough and I are still trying to get on the same page, maybe if I try this recipe it will come out perfect like yours 🙂

  6. I prefer this kind of crust too, although every now and then I go for the puff. But usually not. I’m always up for a new pizza recipe, thanks for this and the info on the flour

  7. Good to know this is a fail proof recipe. I’ve been afraid of making my own dough but will try yours for sure!

  8. Your description of a crispy crust that can hold up to lots of toppings makes me really want to try this!

  9. I’ve been looking for a new go-go pizza dough recipes. I’ll have to give this one a try!

  10. Love this recipe. It looks like perfection to me. My dad taught me how to make homemade dough and I’ve never looked back. It’s just so much better.

  11. My husband could LIVE off of pizza! I totally needed this!

  12. At what temperature do you bake this and for how long? Just in the process of making this dough. 🙂

  13. Pingback: Grilled Margherita Pizza - The Suburban Soapbox

  14. Pingback: No Cook Pizza Sauce - The Suburban Soapbox

  15. This is my go to pizza dough recipe. It’s pretty much fool proof. The crust has a nice chew to it and great flavor. Works with any type of pizza.

  16. Hi Kellie! I make this pizza dough almost every Friday night and we love it! I always find I need to add about one more cup of flour to get the dough to form a ball. Is that common? I’ve thought about altering the amount of water but I’m afraid to do that. What do you think?

  17. Question. At what temp and how long do you bake this? Also do you prebake it before adding the sauce, etc.?

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