Pizza Dough With All Purpose Flour
Pizza dough with all purpose flour is one of the easiest ways to make a delicious, homemade pizza crust right in your own kitchen. This easy pizza dough recipe uses simple, basic ingredients and an easy method, making it perfect for beginners or anyone who wants a great pizza night without fuss. You can create a chewy texture, crispier crust, and that golden brown finish that makes every bite irresistible.
While many pizza recipes use bread flour or even Italian flour for a higher protein content, this dough is made with all purpose flour — making it a great recipe for the first time pizza cook or for a quick pizza party at home. You’ll still get that delicious chewy texture with a slightly crispier crust if baked on a pizza stone.
This recipe is more of a high hydration dough (wet dough). It’s a bit sticky but gives you a light, airy, and chewy crust. Using olive oil on your hands helps keep the dough from sticking while you shape it.
Pizza Dough with All Purpose Flour Ingredients
My easy pizza dough recipe calls for six simple ingredients and makes enough dough for one pizza.
- 250g warm water (about 110°F)
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon sugar (helps activate the yeast)
- 340g all purpose flour (measured with a kitchen scale for best results)
- 10g salt
- Olive oil (for handling the dough instead of flour)
That’s it! These basic ingredients come together into a ball of dough that’s perfect for a 12-inch pizza, whether you’re baking on a pizza stone, pizza pan, or baking sheet.
How to Make Pizza Dough with All Purpose Flour
Here’s my tried-and-true method using a large mixing bowl or the bowl of your stand mixer with a dough hook attachment.
- Mix the Yeast Mixture: Add warm water, yeast, and sugar to a large mixing bowl or bowl of a stand mixer. Let it sit for 1–2 minutes to allow the yeast to begin dissolving. The mixture should become foamy or bubbly on the surface.
- Add the Flour Mixture: Add all-purpose flour and salt. Stir with a dough whisk, wooden spoon, your hand, or a dough hook if using a stand mixer until the dough looks lumpy and not thoroughly combined, scraping the sides of the bowl as needed. The dough will be sticky.
- First Rest Period: Cover the bowl and let the dough rest at room temperature (75°F) for 30 minutes.
- Stretch and Fold: Wet your hand, stretch one side of the dough upward, and fold it over the center. Rotate the bowl and repeat this on all four sides. Form the dough into a ball.
- Rise: Transfer the dough ball to a lightly oiled container. Cover and let rest for 1 hour and 30 minutes at room temperature.
How to Stretch Pizza Dough
When it’s time to shape the dough, lightly flour the baking stone or sprinkle it with semolina flour to prevent sticking. Lightly rub olive oil on your hands to avoid sticking and to make the dough easier to handle as you shape it.
- Preheat Your Oven: Heat to 500°F (degrees Fahrenheit)
- Flatten the Dough: Gently press the dough into a flat round with your fingertips.
- Stretch the Dough: Use the backs of your hands or knuckles to stretch it to a 12-inch circle, letting gravity help. Don’t press out all the air bubbles—you want that airy crust.
- Prepare to Bake: Lightly dust a pizza pan with semolina flour. Place the dough ball directly on the pan, then gently press it out with your fingertips into an even 10–12 inch circle. For a thinner crust, use a rolling pin. Top with pizza sauce, mozzarella cheese, and your favorite toppings.
- Bake the Pizza: Bake in a preheated 500°F oven for 10-15 minutes, until the crust is golden brown and the cheese is bubbly.
- Cool and Enjoy: Remove from the oven, let cool slightly, slice, and serve.
Baking Pizza on a Preheated Stone
If you have a pizza stone and want a crispy crust, here is how to use a preheated stone for your homemade pizza crust recipe:
- Follow the same mixing, resting, and rising steps to prepare your dough.
- Heat to 500°F (degrees Fahrenheit) with your pizza stone or steel inside for at least 45 minutes.
- Place the dough on a well-floured pizza peel or a piece of parchment paper and shape the dough.
- Once your dough is shaped, add your favorite toppings—pizza sauce, mozzarella cheese, and anything else you love.
- Slide the pizza into the oven on the hot stone and bake for 10–12 minutes, or until the crust is golden brown and the cheese is bubbly.
Frequently Asked Questions
- Can I Flavor My Pizza Dough?
Yes! You can add dried herbs like oregano, basil, or rosemary directly into the flour mixture before kneading. Garlic powder, onion powder, or a pinch of red pepper flakes also work great. Just use fresh herbs sparingly to avoid adding too much moisture. - What Pan Should I Use for Baking Pizza?
- Pizza pan with holes: Promotes airflow for a crisper crust, great if you don’t have a pizza stone.
- Cast iron skillet: Retains heat well and gives a chewy texture with a golden bottom.
- Baking sheet: The easiest option for beginners; line with parchment paper for easy cleanup.
- Pizza stone: The best choice for Neapolitan-style pizza with a crispier crust. Preheat for at least 45 minutes before baking.
- Can I Freeze Pizza Dough?
Absolutely! After the first rise, divide the dough into balls, lightly coat with olive oil, and store in an airtight container or wrapped in plastic wrap. Freeze for up to 3 months. To use, thaw the frozen pizza dough in the fridge, then bring to room temperature before shaping and baking. - What is the Best Flour for Pizza Dough?
The best flour depends on the crust you want:- All-purpose flour: Soft, slightly chewy crust — a great all-around choice.
- Bread flour: Higher protein for a chewier texture.
- Italian “00” flour: Perfect for ultra-tender Neapolitan-style crusts.
- Whole wheat flour: Adds flavor and nutrition but creates a denser dough.
Once you’ve made your own pizza dough at least once, you’ll see how much better it tastes than store-bought. This easy homemade pizza dough recipe is the best pizza dough recipe I’ve found for making the best pizza crust with a chewier crust that’s perfect as a base for all your favorite things—from classic cheese pizza to a delicious BBQ chicken and bacon pizza.
More Pizza Recipes
Pizza Dough With All Purpose Flour
Equipment
- 1 baking stone
Ingredients
- 250 g warm water about 110°F
- 2 ¼ teaspoons instant yeast
- ½ teaspoon sugar helps activate yeast
- 340 g all-purpose flour measured with kitchen scale for accuracy
- 10 g salt
- Olive oil for handling dough instead of flour
- Semolina flour optional, for dusting pizza stone or pan
Instructions
- In a large mixing bowl or stand mixer bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 1–2 minutes until foamy or bubbly, indicating the yeast is active.
- Add all-purpose flour and salt. Mix with a dough whisk, spoon, hand, or dough hook until the dough is lumpy and sticky. Scrape down sides as needed.
- Cover the bowl and let the dough rest at room temperature (about 75°F) for 30 minutes.
- Wet your hand, stretch one side of dough upward, fold over the center, rotate bowl, and repeat 4 times. Shape into a ball.
- Transfer dough to a lightly oiled container, cover, and let rise for 1 hour 30 minutes at room temperature.
- Preheat oven to 500°F.
- Lightly dust pan with semolina flour. Rub olive oil on hands to prevent sticking.
- Press dough into a flat round, then stretch to 10–12 inches using backs of hands or knuckles, keeping air bubbles intact for an airy crust.
- Add pizza sauce, shredded mozzarella cheese, and toppings.
- Bake for 10–15 minutes, or until crust is golden brown and cheese is bubbly.
- Cool slightly before slicing and serving.
Notes
To Bake on a Preheated Pizza Stone
- Preheat oven to 500°F with pizza stone inside for at least 45 minutes.
- Place shaped dough on a well-floured pizza peel or parchment paper.
- Add sauce, cheese, and toppings.
- Slide pizza onto hot stone and bake for 10–12 minutes, until crust is golden and cheese is bubbling.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
