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!
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.
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.
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