Easy Pizza Dough Recipe
This easy pizza dough recipe whips up a soft, chewy crust in under an hour—no need to be a pro baker to enjoy homemade pizza bases tonight!
I’ve been making pizza with this simple yeast dough for years—ever since my granddaughter begged me for a slice that tasted just like the pizzeria down the block. It’s fast, forgiving, and uses basic ingredients you probably have on hand right now. Whether you’re craving a classic Margherita on a Friday night or experimenting with seasonal toppings in summer’s backyard barbecue, this DIY pizza crust fits the bill. According to Google Trends, searches for “homemade pizza dough” spike on weekend evenings, so you know families everywhere are hungry for quick, homemade pizza magic. Here’s my take on a healthy(ish), flexible, and utterly delicious easy pizza dough recipe.
Why You’ll Love This Easy Pizza Dough Recipe
• Ready in under 1 hour—perfect for a last-minute dinner.
• Uses just six basic ingredients you’ve likely got in your pantry.
• No fancy tools required—mix by hand or use your stand mixer.
• Soft, chewy crumb with crisp edges when baked on a hot stone or sheet.
• Customizable hydration level: tailor it for thin-crust or deep-dish.
• Great for meal prep—make several dough balls and freeze for later.
• Kid-friendly project—little hands love stretching and shaping the dough.
• Budget-friendly—no specialty flours or pricey add-ins needed.
Ingredients for Easy Pizza Dough Recipe
• 3½ cups (420 g) all-purpose flour, plus extra for dusting
(substitute half bread flour for a chewier bite; King Arthur is my go-to)
• 2¼ teaspoons (one 7 g packet) active dry yeast
(rapid-rise or instant yeast works—just stir it in with the flour)
• 1 teaspoon granulated sugar or honey
(honey adds a hint of caramel flavor and helps brown the crust)
• 1 teaspoon fine sea salt
(avoid table salt here—it can throw off your yeast activity)
• 1¼ cups (300 ml) warm water (about 110 °F/43 °C)
(test with an instant-read thermometer or your wrist—should feel like warm bathwater)
• 2 tablespoons extra-virgin olive oil
(use a fruity, peppery oil for extra aroma—don’t skip this step; it enriches the dough)
How to Make Easy Pizza Dough Recipe
1. Activate the yeast. In a medium bowl, stir the warm water, sugar, and yeast. Let sit 5–10 minutes until foamy on top—if nothing happens, your yeast may be past its prime.
2. Mix dry ingredients. In a large bowl or stand-mixer bowl, whisk together flour and salt so everything’s evenly distributed.
3. Combine and start stirring. Pour the yeast mixture and olive oil into the flour. If you’re using a stand mixer, attach the dough hook and mix on low until a shaggy mass forms; by hand, use a wooden spoon.
4. Knead to smoothness. Turn out onto a lightly floured surface and knead 8–10 minutes until elastic and barely tacky; or run the mixer on medium for 5–6 minutes. Tip: a bench scraper is your best friend for folding sticky bits back in.
5. First rise. Shape into a ball, lightly oil the mixing bowl, and roll the dough around so it’s coated. Cover with plastic wrap or a damp kitchen towel. Let rest in a warm spot 30–45 minutes, until doubled in size.
6. Punch and portion. Gently deflate the dough, dust your surface, and divide into two equal balls for two 12-inch pizzas (or four smaller personal pies). Let these balls rest 5 minutes—they’ll be easier to stretch.
7. Shape, top, and bake. Preheat your oven to 475 °F (245 °C) with a pizza stone or inverted baking sheet inside. On a floured peel or parchment, stretch each ball into a thin circle. Add sauce, cheese, and toppings. Slide onto the hot surface and bake 10–12 minutes until crust is golden and bubbly.
Servings & Timing
Makes: two 12-inch pizza bases
Prep Time: 15 minutes active (kneading and mixing)
Rise Time: 45 minutes (first proof)
Total Time: about 1 hour
Variations
• Whole Wheat Blend: Replace 1 cup of all-purpose flour with whole wheat for nuttiness.
• Gluten-Free: Swap in a 1:1 gluten-free flour mix plus 1 teaspoon xanthan gum.
• Herby Infusion: Knead in 1 teaspoon dried oregano and ½ teaspoon garlic powder.
• Cheesy Crust: Fold ¼ cup grated Parmesan into the dough before resting.
• Ligurian Style: Add 1 teaspoon finely minced rosemary for an aromatic twist.
• Fast Riser: Use instant yeast and skip the proof step—bake as soon as dough comes together.
Storage & Reheating
• Fridge: Store dough balls in airtight containers for up to 2 days—let come to room temperature before shaping.
• Freezer: Wrap each ball in plastic and foil; freeze up to 3 months. Thaw overnight in the fridge or 2 hours at room temp.
• Make-Ahead: Prep dough in the morning, refrigerate, then bake that evening for stress-free dinner.
• Reheat Baked Pizza: Warm slices in a 450 °F oven or toaster oven for 3–5 minutes to revive the crust’s crispness.
Notes
• Dough hydration can vary—if it feels too sticky, add flour a tablespoon at a time; if it’s dry, mist with water.
• Letting the dough rise in a slightly cooler spot (like your turned-off oven with the light on) yields more complex flavor.
• I’ve learned that hand-kneaded dough tastes more “artisan,” but the stand mixer is a real time-saver when kitchen counter space is low.
• For an ultra-crisp bottom, preheat a cast-iron skillet or pizza steel instead of a sheet pan.
FAQs
Q: Can I use instant yeast instead of active dry?
A: Absolutely—just stir it in with the flour, skip the initial proof, and expect a slightly quicker rise.
Q: Why didn’t my dough rise?
A: Check yeast freshness and water temperature; too-hot water kills yeast, too-cold slows it.
Q: How do I get those leopard-spot charred edges?
A: Bake on a super-hot surface (550 °F if possible) or broil for the last minute to puff and char.
Q: Is bread flour better than all-purpose?
A: Bread flour gives a chewier, more elastic crust; all-purpose yields a slightly tender bite.
Q: Can I refrigerate the dough longer than 2 days?
A: Up to 48 hours is ideal—beyond that, it can over-ferment and taste sour.
Q: My dough is too sticky—help!
A: Sprinkle just a bit more flour on your work surface and use a bench scraper; resist adding too much or the crust will stiffen.
Q: What if I don’t have a pizza stone?
A: An inverted baking sheet works almost as well—just make sure it’s preheated thoroughly.
Q: How thin can I roll it out?
A: As thin as 1/8 inch for a cracker-style crust—just handle it gently to avoid tears.
Conclusion
This easy pizza dough recipe gives you a versatile, homemade pizza base in about an hour, with only six basic ingredients and zero stress. Whether you’re making pizza with the kids or perfecting a gourmet topping combo, this yeast dough is your new go-to. Give it a spin, leave your feedback below, and don’t miss my homemade pizza sauce recipe for the perfect pairing. Happy baking!
Easy Pizza Dough Recipe
Ingredients
- 3½ cups (420 g) all-purpose flour plus extra for dusting
- 2¼ teaspoons (one 7 g packet) active dry yeast rapid-rise or instant yeast works—just stir it in with the flour
- 1 teaspoon granulated sugar or honey honey adds a hint of caramel flavor and helps brown the crust
- 1 teaspoon fine sea salt avoid table salt here—it can throw off your yeast activity
- 1¼ cups (300 ml) warm water about 110°F/43°C
- 2 tablespoons extra-virgin olive oil use a fruity, peppery oil for extra aroma—don’t skip this step; it enriches the dough
Instructions
- In a medium bowl, stir the warm water, sugar, and yeast. Let sit 5–10 minutes until foamy on top—if nothing happens, your yeast may be past its prime.
- In a large bowl or stand-mixer bowl, whisk together flour and salt so everything’s evenly distributed.
- Pour the yeast mixture and olive oil into the flour. If you’re using a stand mixer, attach the dough hook and mix on low until a shaggy mass forms; by hand, use a wooden spoon.
- Turn out onto a lightly floured surface and knead 8–10 minutes until elastic and barely tacky; or run the mixer on medium for 5–6 minutes. Tip: a bench scraper is your best friend for folding sticky bits back in.
- Shape into a ball, lightly oil the mixing bowl, and roll the dough around so it’s coated. Cover with plastic wrap or a damp kitchen towel. Let rest in a warm spot 30–45 minutes, until doubled in size.
- Gently deflate the dough, dust your surface, and divide into two equal balls for two 12-inch pizzas (or four smaller personal pies). Let these balls rest 5 minutes—they’ll be easier to stretch.
- Preheat your oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside. On a floured peel or parchment, stretch each ball into a thin circle. Add sauce, cheese, and toppings. Slide onto the hot surface and bake 10–12 minutes until crust is golden and bubbly.
