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Home » Bread » Quick and Easy Pizza Dough

Quick and Easy Pizza Dough

January 25, 2016 by Amy 152 Comments

No electric mixer or fancy pizza dough hook needed for this Quick and Easy Pizza Dough. Mix everything in one bowl, let rise for an hour, knead 1-2 times, and that’s it! Makes 1 large pizza, cut in half for 2 medium pizzas, or quarter it for individual pizzas. Foolproof homemade pizza crust every time!

balls of pizza dough on a cutting board with a knife underneath.

I went from being terrified of yeast, to getting my feet wet with the Cheese Zombies, to completely obsessed with pizza dough.

A couple of years ago, Paul bought me a baking steel and these fun dice for my birthday last month >> which, btw, was clearly just as much a present for him, as it was for me!

I don’t think, however, he knew how much pizza he was about to eat from now until eternity. Or until I get fixated on something else.

After many articles and recipes, I fell in love with this basic and easy pizza dough. Sometimes I go through a batch a week!

What Makes This Quick Pizza Dough So Great

  • It’s so incredibly easy to make – the hardest part is waiting for it to rise!
  • You can make this pizza dough ahead of time! Keep it in the fridge for a couple days or pop it in the freezer for a couple months.
  • It’s a straightforward simple recipe that you can customize however you like.

How To Make This Quick Pizza Dough Recipe

Pour the water into a large bowl; sprinkle the yeast in and let it stand until foamy, about 5 minutes. Whisk in the sugar, oil, and salt. Add flour and stir until a sticky dough forms.

Lightly brush another large bowl with a little olive oil. Place the dough inside and drizzle a little oil over the top. Cover with a piece of plastic wrap and set the bowl aside in a warm, draft-free place until the dough has doubled in size, which should take about 1 hour.

Once the dough has risen, take it out of the bowl and place it onto a lightly floured work surface (a countertop or large cutting board work fine) and gently knead it 1 or 2 times, forming it into a round shape. Let it rest for about 10 more minutes, uncovered.

Use or store as is for 1 large pizza, or divide into 4 equal portions for individual pizzas.

quick pizza dough balls on a cutting board next to a knife

Tips for Turning This Quick Pizza Dough Into a Great Crust

  • Use fresh yeast for the dough. You know the yeast is still good if it foams. If not, toss it and get a new batch.
  • The dough needs to rise until it doubles in size. In the winter time, I like to place the bowl of dough on a heating pad to aid in the rising time.
  • Don’t go crazy on the toppings. I know, I know…it’s hard to resist the urge. But the best pizza pies actually have fewer toppings.
  • Bake your pizzas as hot as your oven will go (generally 500-550 degrees F.)
  • Use a good, heavy, baking stone or steel. They hold tons of heat energy, releasing it quickly into a pizza as it bakes, giving it a crispier crust.

Recipe Variations

  • Feel free to replace the olive oil with any mild-tasting oil such as avocado or canola
  • Give a little garlicky flavor to this crust by adding in a teaspoon of garlic powder with the flour.

pin for quick pizza dough

Put this pizza dough to good use with this Classic Margherita Pizza

margherita pizza on quick pizza dough crust

Spread some of our favorite sauces on it!

  • Marinara Sauce
  • Pesto Sauce

Other Easy Bread recipes you might like!

  • Easy Focaccia
  • Irish Soda Bread
  • Easy Beer Bread

I hope you love this quick and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook,  Instagram,  Pinterest, and YouTube!

Watch the video for this Easy Pizza Dough recipe

5 from 1 vote
No electric mixer or fancy dough hook needed here! Mix everything in one bowl, let rise for an hour, knead 1-2 times, and that’s it! Makes 1 large pizza, cut in half for 2 medium pizzas, or quarter it for individual pizzas.
Print
Quick and Easy Pizza Dough
Prep Time
10 mins
Rise Time
1 hr
Total Time
1 hr 10 mins
 
No electric mixer or fancy dough hook needed here! Mix everything in one bowl, let rise for an hour, knead 1-2 times, and that’s it!
Course: Main Course
Cuisine: American
Keyword: easy pizza dough, homemade pizza dough
Servings: 1 large pizza, cut in half for 2 medium pizzas, or quarter it for individual pizzas
Ingredients
  • 1 1/2 cups warm water
  • 2 packets (1/4 ounce each) active dry yeast
  • 2 teaspoons granulated sugar
  • 1/4 cup extra virgin olive oil , plus more for bowl and drizzling
  • 1 teaspoon salt
  • 4 cups all-purpose flour (spooned and leveled), plus more for work surface
Directions
  1. Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in the sugar, oil, and salt. Add flour and stir until a sticky dough forms.
  2. Lightly brush another large bowl with a little olive oil. Place dough inside and drizzle a little oil over the top. Cover with plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour.
  3. Turn out onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round. Let rest for about 10 more minutes.
  4. Use or store as is for 1 large pizza, or divide into 4 equal portions for individual pizzas.
Recipe Notes

1. If the yeast doesn’t foam, it isn’t good anymore.

2. In the winter time, I like to place the bowl of dough on a heating pad to aid in the rising time.

3. Dough will keep in the refrigerator for 3 days or in the freezer for 2 months.

4. To freeze, allow the dough to completely finish rising, cover in plastic wrap and then place in a resealable freezer bag. (Divide in half or in quarters before freezing.)

5. Suggestion on cooking: with a pizza stone in the oven, preheat to 500-550 degrees F for at least 30 minutes (preferably an hour.) Place dough on some lightly floured parchment paper; starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick round. You can pinch the very edges if you want to form a lip. Transfer parchment with the flattened dough to a peel or baking sheet. Brush with a little olive oil, then your sauce and toppings (do not load up each pizza with a ton of toppings as the crust won’t end up crispy that way.) Slide the pizza, along with the parchment, off of the peel and onto the baking stone in the oven. Bake for 10 minutes, until the crust is browned and the cheese is golden, then sprinkle a little more cheese and bake for another 2 minutes until melted.

6. This is the pizza steel I use (affil)

this post contains affiliate links

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Filed Under: Bread, Cooking 101, MOST POPULAR RECIPES, Pizza Tagged With: dough, pizza

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Comments

  1. Kari says

    May 9, 2019 at 12:28 pm

    I’m not using a pizza stone just a metal pan what do I cook it at and how long?

    Reply
  2. Monica says

    March 8, 2019 at 11:31 am

    Where do you find the yeast?

    Reply
    • Amy @Belly Full says

      March 8, 2019 at 11:33 am

      All grocery stores carry active dry yeast. Look in the baking aisle.

      Reply
    • Jeannie says

      March 29, 2019 at 4:56 pm

      Hello usually where flour and sugar are. I love
      making different bread so my favorite is
      Fleischmann’S instant yeast. I buy jar and store it
      in refrigerator. If you go by this recipe you will have no problem. It is the easiest and best tasting dough
      Blessings Jeannie

      Reply
  3. Rea says

    February 21, 2019 at 6:58 am

    I’m trying the recipe for the first time, never did pizza at home until i saw this recipe in pinterest today. ?and i will let tou know results later on , wish me luck ?

    Reply
    • Linda says

      April 1, 2019 at 1:52 pm

      How did it go? I’m thinking about trying it … tonight?!

      Reply
  4. Doris says

    January 31, 2019 at 9:26 am

    Can’t believe I forgot to add the olive oil! But I tried working it in before the rise and it is looking like it might work. Rose really well! Baking two individual ones now and froze two. Hope they are good with my boo boo!

    Reply
    • Doris says

      January 31, 2019 at 9:50 am

      They came out just l like from pizzeria-better! Thanks all look much for this recipe!

      Reply
  5. Lynn says

    January 16, 2019 at 12:57 pm

    Was wondering how the dough dies when frozen or if can be refrigerated overnight. I need to make a dough to take to my preschool class tomorrow fir pizza day. I haven’t seen any comments on how to use after freezing or if it holds the rising properties in the fridge.

    Reply
    • Amy @Belly Full says

      January 16, 2019 at 4:41 pm

      Hi Lynn – did you read my recipe notes in the printable card? I think that will answer your question, thanks!

      Reply
      • Lynn says

        January 16, 2019 at 9:29 pm

        I don’t see so good so I must have missed it. I will try to find them. Thank you!

        Reply
        • Lynn says

          January 16, 2019 at 9:36 pm

          I found it! Thanks! I am excited to try the recipe. Every comment I read talked of how goo it was!

          Reply
  6. Sue says

    January 13, 2019 at 5:20 pm

    This was my first time making pizza. So incredibly easy and delicious!
    Thank you, I will be doing this recipe every time we have pizza.

    Reply
  7. Nery Lopez says

    January 11, 2019 at 11:39 am

    I can used bread flour

    Reply
  8. Josephine Mullane says

    January 2, 2019 at 5:13 am

    I would love to try this pizza dough recipe but need one piece of information, please. My heating pad has four settings and wonder which one to use. Thank you.

    Reply
    • Amy @Belly Full says

      January 2, 2019 at 7:18 am

      The lowest setting. It’s just supposed to provide some warmth (especially in the wintertime), when your house is cold. Just keep an eye on it – the dough should double in size, which usually takes about an hour for me. Thanks!

      Reply
  9. Bert says

    January 1, 2019 at 3:38 pm

    Very good recipe and extremely easy. I have made this several times. Thanks!

    Reply
  10. Cynthia says

    December 15, 2018 at 11:37 pm

    How much is 1 cup of flour in grams?

    Reply
    • Alisa Therese Kraus says

      January 6, 2019 at 2:41 am

      250g metric

      Reply
      • B. Bob says

        July 7, 2019 at 9:43 am

        Isn’t a cup of flour more like 120 g? A cup a water is 250 g, but not flour I don’t think…

        Reply
  11. Savannah says

    December 8, 2018 at 1:14 pm

    Maybe it’s because I’m a rookie in the kitchen, but at the top of your recipe just before ingredients you said mix everything together knead and let rise, that’s it. So that’s exactly what we did. Wasting all of our yeast because that is NOT it, and there is in fact way more steps below the ingredients list that we didn’t read :( no pizza for us tonight

    Reply
    • Amy @Belly Full says

      December 8, 2018 at 3:49 pm

      Actually, what the description says is “Mix everything in one bowl, let rise for an hour, knead 1-2 times, and that’s it!”…and that is just that – a description, not instructions. Thousands of people have made this recipe with great success, so my suggestion would be to try again with the directions. Thanks!

      Reply
    • Savio says

      December 12, 2018 at 11:20 am

      This is a good recipe. I suggest reading the full recipe and giving it another try. Good luck!

      Reply
  12. Nina K says

    December 1, 2018 at 5:40 pm

    This was a great recipe!!! My pizza turned out extremely delicious. I will be using this recipe in the future. Thank you for sharing and God bless you!! :-)

    Reply
  13. Toni says

    November 13, 2018 at 3:33 pm

    Feel like I’m late to the party but I just found your recipe on Pinterest. Best pizza dough I’ve made in a long time. So easy and it came together exactly as you said it would. I used about 3/4 of the dough for a nice large pizza and the rest I turned into garlic knots. Delicious!!

    Reply
  14. Tracy brooks says

    November 3, 2018 at 4:30 pm

    Just made the dough and it was easy i loved the smell of the dough alot of dough can’t wait to try it.

    Reply
  15. Deb Williams says

    June 9, 2018 at 8:42 pm

    I made the dough tonight so we could have a late night pizza snack I loved the recipe fast easy and delicious thank you there will be lots of grilled ? in my house.

    Reply
  16. Rachael says

    June 8, 2018 at 1:24 pm

    Has anyone ever made this with gluten free flour? I have made this in the past and LOVE the recipe. I’m hoping for good results but am curious…

    Reply
    • Rachael says

      June 11, 2018 at 12:30 pm

      Gluten free flour did not turn out well. No fluffy dough to be had. No likey at all. The dough was like a gut bomb. Back to regular flour for me!

      Reply
      • Mary says

        October 17, 2018 at 10:38 am

        Anything in the pasta or bread families have not done well for me with gluten free. They always turn out gummy or flat. So we use regular flours & pastas.

        Reply
      • Chantale says

        October 26, 2018 at 3:36 am

        You have to add agar agar or xanthan gum to the gluten free flour to add some “spring” to it. Gluten is what makes the bread soft!

        Reply
  17. Anita says

    May 24, 2018 at 6:30 am

    Thank u very much for this recipe. i tried.It was very gud..Your instructions helped much.I m from India

    Reply
  18. Rachel says

    May 11, 2018 at 2:26 pm

    I am eager to try this recipe! I think I’ll use avocado oil though as I recently learned that olive oil cooked above 375 degrees (smoking point) causes free radicals (which can lead to cancer) Just wanted to share so others were aware ! Thank you for the recipe though!

    Reply
    • BJ says

      May 20, 2018 at 4:36 pm

      Olive oil is the healthiest oil you can eat and this myth about heating it and free radicals is just another way big companies get you to buy their genetically produced oils like canola. Avocado oil is wonderful though but I wouldnt worry about olive oil heating and cancer…mediterranean people have been heating it up for thousands of years and they are some of the healthiest people on the planet!

      Reply
    • Monica says

      May 21, 2018 at 2:00 pm

      This Greek and thousands of others have been cooking with olive oil for centuries. Since you’re concerned, the best thing to do is to cook with regular olive oil which has a higher smoke point than extra virgin. Save the extra virgin for everything else, like salads, dips, etc. Regular olive oil is cheaper as well.

      Reply
  19. The Right Crust says

    April 1, 2018 at 8:37 am

    Have you noticed a change in quality of the crust based on fermentation time in the refrigerator?

    Reply
  20. Nicole says

    March 27, 2018 at 11:18 am

    I used about 3 1/4 cups of flour instead of four! Turned out great!

    Reply
  21. Ashley @ Wishes & Dishes says

    March 13, 2018 at 12:15 pm

    I love a good pizza dough! Your photos are beautiful.

    Reply
  22. Angela says

    February 16, 2018 at 6:36 pm

    I use this recipe not only for pizza night but also for making Italian Doughnuts. So good and so easy!! Love, love this recipe!!!

    Reply
  23. Karissa says

    January 27, 2018 at 8:27 pm

    Lovely recipe! Ran out of flour (noob mistake!) and ended up using only 3 cups but turned out just as good! Thank you!!

    Reply
  24. Joni Kruntorad says

    January 22, 2018 at 1:15 pm

    This is amazing! Thank you so much for sharing!

    Reply
  25. Elizabeth Bell says

    January 20, 2018 at 6:56 am

    Hi going to try this today..does it work to double the recipe? Or should I just do 2 separate batches.

    Thanks
    Elizabeth

    Reply
  26. Jasmin says

    January 19, 2018 at 12:01 pm

    Would mixing this up in an electric mixer work the same?

    Reply
    • Amy @Belly Full says

      January 19, 2018 at 12:06 pm

      Hi Jasmin – using an electric mixer is unnecessary. It literally takes about 1 minute for the dough to come together in the bowl with a wooden spoon.

      Reply
  27. amy meyer says

    January 14, 2018 at 9:05 am

    How do you get away with kneading it only 1 or 2 times? Most recipes say to knead at least 5 minutes.

    Reply
    • Amy @Belly Full says

      January 14, 2018 at 9:11 am

      Because it’s a no-knead dough – not all recipes are the same. Read all the reviews…everyone loves this recipe. Try it.

      Reply
  28. Alyssa says

    January 12, 2018 at 10:51 am

    If you’re like me and forgot to pick up olive oil(or any oil at that) you can do 1/3 cup melted butter instead and rub your bowl down with it as well. Was so good and so fun to make with the boyfriend!

    Reply
  29. Marina says

    December 15, 2017 at 12:43 am

    That is fabulously delicious
    Thank you

    Reply
  30. Cora says

    November 26, 2017 at 12:02 am

    Can coconut oil be used in place of olive oil??

    Reply
    • Amy @Belly Full says

      November 26, 2017 at 8:00 am

      Hi Cora – I’ve never tried that. For optimal results, stick to the recipe as written. Thanks!

      Reply
    • Elisha says

      May 24, 2018 at 7:09 pm

      This comment is extremely late but coconut oil is a nice healthy substitute! I prefer to use olive oil or butter but coconut oil works. It gives a slightly different flavor which some people like while others don’t particularly enjoy. You just have to be aware that it’s solid at room temperature so if it cools the dough may look a littlest strange but it will melt abs soon as you stick it in the oven.

      In case anyone else was wondering :)

      Reply
  31. Kinan says

    November 11, 2017 at 4:28 am

    This is my first attempt at making a pizza, and I am very happy with the result!!
    Thank you very much for sharing this recipe! My Husband is italian and he was never always failed to make the dough rise, therefore he couldn’t believe that I did exceptionally well at the first attempt! Thanks to you!

    Reply
    • Amy @Belly Full says

      November 14, 2017 at 12:43 pm

      That’s awesome – so happy to hear it!

      Reply
  32. Stephanie says

    October 6, 2017 at 2:33 pm

    If I want to use this to make calzones would this still work if we made it one day and then baked the calzones the next day? Also what temp and how long do you bake the dough for?

    Reply
  33. Keeley says

    August 3, 2017 at 1:46 pm

    Hi! What would happen if you used instant yeast instead of active dry?

    Reply
    • Amy @Belly Full says

      August 3, 2017 at 4:09 pm

      I don’t know. Probably wouldn’t matter. Try it!

      Reply
  34. Jan says

    July 30, 2017 at 1:23 pm

    Made this pizza dough for the first time today. In fact, it was my very first attempt at making pizza dough! It could not have been easier! I made a stromboli, and I’m happy to say, it looked and smelled wonderful baking in the oven. After patiently waiting for it to cool, we’ve just now enjoyed a few slices, and I couldn’t be happier with the results! One change, because I made one large stromboli from the dough, the results were a bit doughy. Next time, I’ll make two. Now I can’t wait to try pizza on the grill! Again, I,’m so pleased to find this was not only easy, but yummy!

    Reply
    • Amy @Belly Full says

      July 30, 2017 at 2:10 pm

      So happy to hear it, Jan!

      Reply
  35. Ann says

    July 13, 2017 at 1:36 am

    This was the best pizza dough I’ve ever made. I made one thick crust pizza and after it was done I was worried the crust would be too dry. Well, it wasn’t. It was light and airy inside. I topped it with a little marinara sauce, fresh mozzarella, pepperoni and scoops of ricotta. It was perfect. Thanks for a great recipe.

    Reply
  36. Minal says

    June 1, 2017 at 11:29 pm

    Tried the dough and it turned out amazing. Can this be stored and pre made, if yes pls suggest the no. Of days

    Reply
  37. priyanka Kothari says

    May 31, 2017 at 11:19 pm

    Wow………Just amazing & Very easy. I tried it, Very easy to cook. Thank you for the sharing.

    Reply
  38. Rachel lau says

    April 22, 2017 at 12:10 am

    If frozen need defrost first?

    Reply
    • Amy @Belly Full says

      April 22, 2017 at 5:31 am

      Yes.

      Reply
    • Me says

      February 25, 2018 at 10:29 pm

      Seriously?

      Reply
  39. Lynn says

    January 29, 2017 at 3:35 pm

    I have never made a homemade pizza before and I wanting to learn how. Never heard of a baking steel, so I looked it up and found out what it is. So which is better the stone or steel to bake a pizza on. Do they come in different sizes? If yes what is a good size for making medium to large pizza on?

    Reply
    • Amy @Belly Full says

      January 30, 2017 at 6:54 am

      Hi Lynn – yes, they both work and yes they come in different sizes. I’m not a pizza expert, though and can’t really give proper advice on this. All I can say is I have this baking steel and love it http://amzn.to/2jKeFAF

      Reply
    • JENNY says

      April 2, 2017 at 8:53 am

      Can you use coconut oil?

      Reply
      • Amy @Belly Full says

        April 2, 2017 at 9:32 am

        I’ve only made the recipe as listed. Feel free to experiment, but the results may differ from what I’ve shared.

        Reply
  40. Lydia says

    January 22, 2017 at 3:14 pm

    This crust it so good!! It gets puffy and crispy and is super easy!

    Reply
  41. Anne says

    January 16, 2017 at 3:48 pm

    Can I sub with whole wheat flour??

    Reply
    • Amy @Belly Full says

      January 16, 2017 at 5:06 pm

      Hi Anne – I haven’t tried this recipe with wheat or whole grain flour yet, so I can’t vouch for the results. But I would like to experiment with that. Maybe only swapping out 1-2 cups instead of al 4 at first, and maybe increasing the liquid a little bit. Whole wheat flour in pizza dough is much more forgiving than with other baked goods, so I think it could work, but would definitely take some tweaking.

      Reply
      • Connie stamper says

        September 28, 2017 at 2:38 pm

        *i do use alternate flours. A mixed flour does best. I have used Spelt and whole wheat with white flour. 2 cups white and two cups whole wheat did best. It past the kid taste test with no complaints. Definitely needed extra liquid. Added a little at a time until texture was right.

        Reply
  42. Melissa Fox says

    January 16, 2017 at 3:30 pm

    I would like to tell you that THIS is easily the best pizza dough I’ve ever made. When I told my husband and son I was making homemade pizza they groaned- I’ve made more than enough crappy pizza dough to last them a lifetime. This is light without being flimsy but dense enough to give you a great texture that you can really sink your teeth in. My guys liked it so much we have decided that every Saturday is homemade pizza day and this is now our go to. 4th week in a row- no matter the weather- this dough has turned out perfectly every time. Thank you for sharing your recipe with us!

    Reply
    • Amy @Belly Full says

      January 16, 2017 at 5:07 pm

      This makes me so happy, Melissa! Thank you for letting me and my other readers know!

      Reply
  43. Dina Thompson says

    January 1, 2017 at 8:26 am

    We did a pizza bar for New Years Eve where everyone gets to make their own pizza and customize with different toppings.. I made two batches so we could have 8 pizzas. It was a big hit! The dough was definitely quick and easy. pressed them out pretty thin and baked them for about 13 minutes to get a little more crispy. They were perfect!

    Reply
    • Janet says

      June 7, 2017 at 12:31 pm

      Did you bake the crust prior to adding toppings? Or did you just bake it longer?

      Reply
  44. Lorry says

    December 31, 2016 at 8:59 pm

    I found the dough to light and airy I prefer a heavier dense dough I think I should add more flour

    Reply
  45. Denise says

    December 28, 2016 at 10:53 am

    Has anyone tried this with organic all purpose flour ?

    Reply
    • Jen says

      December 29, 2016 at 2:15 pm

      I am making it right now with organic flour!

      Reply
  46. Helen says

    December 27, 2016 at 8:52 pm

    Pizza!

    Reply
  47. Jill says

    December 26, 2016 at 12:29 pm

    Wondering if yo can cook pizza dough on a cookie sheet if you don’t have a pizza stone?

    Reply
    • Amy @Belly Full says

      December 26, 2016 at 1:07 pm

      Yes! It just probably won’t be as crispy. You can try playing with the cooking time (slightly longer), but you don’t want your toppings to burn, so keep an eye on it.

      Reply
  48. Kimberly Meffert says

    December 23, 2016 at 7:25 pm

    I have EVO Oil that has garlic, or basil, or tomato/basil/garlic and it works great in the dough and as a rub on it before saucing and topping. I use regular olive oil during rising

    Reply
  49. Sheila M. says

    December 21, 2016 at 11:33 pm

    Hi, this pizza dough recipe sounds awesome, can’t wait to try it! I buy the jar of yeast instead of packets, as I bake bread rolls often.
    Can you please tell me the actual measurement, ie. teaspoon(s) or tablespoon(s) that equal to the 2 packets of yeast?
    Thank you.

    Reply
    • Amy @Belly Full says

      December 22, 2016 at 6:21 am

      Hi Sheila – there is approximately 2 1/4 teaspoons in each 1/4 ounce packet, so you would need 4 1/2 teaspoons total.

      Reply
  50. Colleen says

    December 21, 2016 at 9:49 am

    Have you ever used this recipe for stromboli? Just curious. I see someone used it for calzones, nice. Thanks.

    Reply
    • Amy @Belly Full says

      December 21, 2016 at 3:54 pm

      No, I haven’t ever tried that.

      Reply
    • Caroline says

      January 9, 2017 at 4:09 pm

      I’m making the dough for a Stromboli recipe as we speak. I don’t see why it wouldn’t work for a Stromboli……

      Reply
    • Jan says

      July 30, 2017 at 11:50 am

      This is the first time I’ve made pizza dough, and I have to say, it could not have been easier! I’ve made Stromboli with the dough and have it in the oven now. It looks and smells fantastic! Next, pizza on the grill. Thanks for a terrific and easy recipe!

      Reply
  51. Trish says

    December 3, 2016 at 6:35 pm

    Hi it’s Trish again with an update. The pizza came out awesome, made 2 round ones and still had a bit of dough left over. I found the dough to be similar to a bread dough (versus a pizza dough) but it was so light and airy that we almost ate both pizzas. One I put fresh tomatoes/basil and grated parmesan & fresh grated provolone. The second one pizza sauce, salami, musrooms and pizza sauce. Can’t wait to make it again. Thanks for the awesome recipe.

    Reply
    • Amy @BellyFull says

      December 3, 2016 at 7:52 pm

      So happy to hear it and I love your choice of toppings!

      Reply
  52. Trish says

    December 3, 2016 at 5:40 pm

    Made the dough a few hours ago and it came out fabalous, nice and light and very pliable. Two pizzas in the oven now, I’ll keep you all posted on how it came out. Looks delicious.

    Reply
  53. Andrea W says

    November 26, 2016 at 5:24 pm

    This is definitely going to be used enough to commit to memory! Changed how long I let the dough raise and how I baked it (erm, ok fine I got lazy – still recovering from the whole Thanksgiving meal thing). This dough has the perfect flavor, and baked to a perfect crisp! I halved the recipe and it was exactly what I needed for my 9×13 baking stone.

    Reply
  54. Brooke says

    November 18, 2016 at 1:12 pm

    I just made this dough. I think i did something wrong as it is EXTREMELY sticky. I let it rise for an hour and a half, turned it out and attempted to knead it 3 or 4 times…all the while it was sticking to the counter, my hands…everything! I then let it sit 10 more minutes. Attempted to cut it with a knife so i could throw it in the fridge for later this evening…it stuck to the knife! So i tore it apart with my hands put it in saran wrap and put it in fridge….not so sure its going to work out for dinner….what did i do wrong? Should i have added MORE flour when mixing?

    Reply
    • Sylvia says

      November 20, 2016 at 1:22 pm

      When it is that sticky add more flour until it is no longer sticky. Also place some flour on your board or counter when you knead it too.

      Reply
  55. Penny Wallis says

    November 8, 2016 at 9:08 pm

    Did I overlook the recipe for the sauce? I used to make pizza myself but gave that up as it was always a hit or miss for me. But, what is your Sauce secret? Please don’t stop at just the crust because the wrong sauce could spell disaster for a great crust recipe I’ll be trying out very soon!

    Reply
    • Amy @Belly Full says

      November 9, 2016 at 7:12 am

      Hi Penny – this is a recipe post for pizza crust. I will allow the reader to determine what sauce fits their tastes best, whether it be pesto, white, or traditional red. Store bought or homemade. But this is my preferred marinara, if you’d like to try it – https://bellyfull.net/2016/01/27/easy-homemade-marinara-sauce/

      Reply
  56. Natalie says

    October 24, 2016 at 7:28 pm

    Hi,
    This is really a spectacular pizza dough. I made it tonight and the pizza came out good. However, the dough rose too much, I guess, and was very thick and not crunchy. Still delicious, though. Do you have any idea why it came out more like cake dough?
    Thank you!

    Reply
    • Amy @Belly Full says

      October 25, 2016 at 8:12 am

      Hi Natalie – unfortunately, I don’t have an answer for you…this is a first. Are you at a high elevation? Was your oven hot enough? Did you place it on a steel/stone? Many factors…

      Reply
  57. Tracy S. says

    October 20, 2016 at 11:56 am

    I made this recipe today and it was absolutely the easiest dough I have ever made!!! I will be using this recipe for the rest of my homemade pizza life!lol

    Thank you so much for sharing

    Reply
    • Lana says

      November 12, 2016 at 9:32 am

      Me too! I’ve tried so many pizza dough recipes that wasn’t good. This dough is perfect.

      Regarding dough rising too much, I would add; mine came out like “hand tossed”. If you want a dough that’s crunchy thin crust perhaps roll out thinner. Probably not the dough but the prep. Hopefully that helps. I have baked a lot of bread and prep is everything ?

      Reply
  58. Haley says

    October 14, 2016 at 9:52 am

    Tried this last night and it came out great! I used it to make Calzones instead of a pizza. Best pizza dough recipe I have used. I am printing this recipe to add to my recipe binder!

    Reply
    • Amy @Belly Full says

      October 14, 2016 at 7:12 pm

      Yay! Always love it when I make it into someone’s binder!

      Reply
      • Robin says

        October 16, 2016 at 6:54 am

        Hi! I have a jar of yeast not packets, what would be the correct amount we should use please?

        Reply
        • Amy @Belly Full says

          October 16, 2016 at 8:21 am

          Hi Robin – each packet contains 2 1/4 teaspoons, so you’d need 4 1/2 teaspoons total.

          Reply
  59. Lana says

    October 9, 2016 at 8:31 pm

    Hi
    Late posting but tried your Amazing pizza dough and it came out Perfect. My husband Love it. NO MORE FROZEN PIZZA FOR US !!!! Thanks for this Great recipe !

    Reply
  60. Daisy says

    October 2, 2016 at 2:00 pm

    Thank you for this recipe. This is the second time I’m making homemade pizza and the first time my family said they liked mine better than delivery. Thank you for making my family feel like I’m a pizza expert. :)

    Reply
  61. Ms Ruth says

    September 11, 2016 at 12:17 am

    why 2 packs of yeast when one would do? just curious since other dough recipes usually call for one pack and artisan dough calls for less than one. thanks.

    Reply
    • Amy @Belly Full says

      September 11, 2016 at 7:03 am

      Hi Ruth – that’s just the way I make it. Never tried it with only 1 packet, so I can’t vouch for the results. All dough recipes are not the same :)

      Reply
  62. Angela says

    September 6, 2016 at 5:19 pm

    I made this tonight and it was great. Have you ever tried freezing it? I actually made the dough yesterday and it still rose overnight and a bit this afternoon so I was wondering how it worked if you ever tried freezing it for a quick dinner.

    Reply
    • Amy @BellyFull says

      September 6, 2016 at 9:36 pm

      Hi Angela – see #4 in my notes. Make sure it’s completely done rising first.

      Reply
  63. Lana says

    August 30, 2016 at 12:15 pm

    Hi
    Can you leave parchment on or take it off before baking it on the pizza stone?

    Reply
    • Amy @BellyFull says

      August 30, 2016 at 12:28 pm

      Hi Lana – you can leave it on! Actually makes transferring the pizza off of the stone easier.

      Reply
      • Lana says

        August 30, 2016 at 12:31 pm

        Thanks ! Gonna try this Friday nite for our Pizza nite and instead of going out we will be eating in !-Yea Me

        Reply
        • Amy @BellyFull says

          August 30, 2016 at 12:33 pm

          I love it! Quarter into 4 equal portions and everyone can choose their own toppings and make their own!

          Reply
      • Larry Grant says

        August 31, 2016 at 3:16 pm

        I agree, parchment paper is by far the cleaner and easier way to go. No cornmeal mess on your stone or in your oven. Plus if you have a 1″ margin of parchment paper around your pizza and some cheese melts over the edge of your crust, it won’t mess up your pizza stone, smoke up your kitchen and stink up your oven.

        Sometimes I remove the parchment paper when there is 3-4 minutes left to bake. I think it browns the bottom a bit better. I do the same when I bake a free form bread like ciabatta.

        L.

        Reply
        • amy says

          January 14, 2018 at 8:46 am

          Did you mean you knead it 1 or 2 minutes? (not 1 or 2 times) It just seems like other recipes require you to knead it longer.

          Reply
          • Amy @Belly Full says

            January 14, 2018 at 8:50 am

            Nope. 1-2 TIMES is correct. This is basically a no-knead dough. Could not be easier.

  64. Judith says

    August 29, 2016 at 2:10 pm

    Could you please advise what brand extra virgin olive oil you prefer? Many thanks for your response and this recipe!

    Reply
    • Amy @BellyFull says

      August 29, 2016 at 2:16 pm

      Hi Judith! I always have STAR on hand, which can be found at your local grocery store. Enjoy!

      Reply
      • Judith says

        September 7, 2016 at 5:06 am

        Wonderful! Thank you! Many Blessings to you and yours!

        Reply
  65. Lisa says

    August 23, 2016 at 8:02 am

    Can you sub the sugar with agave? Just use a little less?

    Reply
    • Amy @BellyFull says

      August 23, 2016 at 9:12 am

      Hi Lisa – I wouldn’t recommend it, sorry!

      Reply
  66. G Williams says

    August 1, 2016 at 7:09 am

    This dough was just perfect!!!! Thank you so much for such a easy recipe as well as delicious. My household loved it.

    Reply
  67. Silvia says

    July 25, 2016 at 6:19 am

    This is the first time ever I made a pizza base and it turned out just wayy too perfect.My husband and kids and friends loved it!!!
    Usually when we buy pizza from the store my kids and husband leave the crust behind coz its so hard..but with this pizza the plate was empty..melts in your mouth.
    Thank you soo much for your recipe <3

    Reply
    • Amy @BellyFull says

      July 25, 2016 at 3:10 pm

      I’m so happy it worked out for you!

      Reply
  68. Natalie R says

    July 21, 2016 at 9:10 am

    This was my first time making my own pizza dough and it turned out great! My husband swore I snuck in carry-out when he wasn’t looking. I added some Italian seasoning and garlic to the dough before I added the topping and it was so yummy! Definitely saving this.

    Reply
    • Amy @BellyFull says

      July 21, 2016 at 10:08 am

      Yay!

      Reply
  69. Nancy says

    June 14, 2016 at 2:27 pm

    So l let rise if lm keeping in fridge over night?

    Reply
    • Amy @BellyFull says

      June 14, 2016 at 2:30 pm

      Yes, let rise completely. Then wrap whole dough or 4 equal portions for individual pizzas in plastic wrap before placing in the refrigerator.

      Reply
      • Lindsay says

        November 1, 2016 at 4:29 pm

        How do you use after refrigeration? Allow to warm up to room temp then use or does it require another rise?

        Reply
        • Amy @Belly Full says

          November 1, 2016 at 4:34 pm

          No, just use straight from the refrigerator and proceed per directions.

          Reply
          • Lindsay says

            November 3, 2016 at 9:35 am

            Thank you!

  70. Virginia says

    May 31, 2016 at 8:54 am

    Made this the first time a few weeks ago..doing it again today! Was so ez and was my 1st time attempting dough. Even let my 6yr and 2 1/2yr little girls help make their own pizza. They loved getting messy with flour but we had fun and pizza was so good. Thanks fo sharing this!

    Reply
  71. Abby says

    May 14, 2016 at 5:42 am

    I made this dough last night, used half of the recipe and replaced the sugar with honey! This was my first time making my own dough and I think it came out great!! I used a pizza stone to bake in the oven and added a little flour to stone before putting the dough on top and it only stuck in a few places. I may try putting olive oil next time. Thanks for sharing your recipe!

    Reply
    • Flowers says

      May 28, 2016 at 4:00 pm

      spread a little cornmeal on the stone and it won’t stick

      Reply
    • Bob says

      August 29, 2016 at 12:49 pm

      Make sure your pizza stone has been pre heated for 45 minutes and the dough will not stick.

      Reply
  72. Diane S. says

    February 21, 2016 at 11:18 am

    I used your dough recipe for the first time this afternoon, and we all thought that this was the best pizza I’ve ever made! I used all the same ingredients as I normally do, except for the crust.

    I had been researching other dough recipes before I tried this, and most sources agree that using bread flour instead of AP makes the crusts crunchier. Since we prefer crunchy, that’s what I used. I ended up only using a little over 3 cups of the bread flour; it would have been too dry with 4.

    I kept my oven temperature at 500, and preheated my pizza stone while I was forming the crust onto a piece of parchment paper. I slid the parchment onto the pizza stone, and pre-baked it for 5 minutes. Then I took it out, loaded on the sauce and toppings, then slid it back on the sizzling stone. I baked it about 8 minutes, then topped it with a little more cheese, and put it back in the oven for another two minutes. Then took it out, and let it rest on the stone for 3 minutes to set the toppings before attempting to slice it with the pizza cutter.

    The crust was crispy on the bottom, but tender on the inside, almost like a French bread, and delicious! This will be my go-to recipe from now on! Thank you so much for sharing it!

    Reply
    • Amy @BellyFull says

      February 21, 2016 at 9:00 pm

      So happy to hear it, Diane! Thanks for writing!

      Reply
  73. Alice @ Hip Foodie Mom says

    January 29, 2016 at 2:58 pm

    Amy, I am so trying this recipe! and how can I get MY Paul to get me a baking steel???!!!

    Reply
  74. nicole @ I am a Honey Bee says

    January 27, 2016 at 8:12 pm

    I need to try this!
    We make pizza all the time and I always need to pull out the mixer.

    Reply
  75. Christie says

    January 26, 2016 at 5:09 pm

    I’ll definitely be trying this. I’d like to try homemade dough so I can make my crust extra thin!

    Reply
  76. Sues says

    January 26, 2016 at 9:09 am

    I love making my own pizza dough and this one looks just beautiful!

    Reply
  77. Dorothy @ Crazy for Crust says

    January 25, 2016 at 6:52 pm

    I love making homemade pizza dough. This recipe looks perfect!

    Reply
  78. Melissa says

    January 25, 2016 at 10:36 am

    This makes me really happy for you. :D :D :D

    Reply
    • Amy @BellyFull says

      January 25, 2016 at 1:08 pm

      xooxoxoxoxoxoxo

      Reply
  79. Mary @ LOVE the secret ingredient says

    January 25, 2016 at 9:14 am

    I know it’s in the title, but I was still impressed with how quick and easy this is! At home we often make homemade pizzas by just adding ingredients to a baguette from the store, but I’m sure this is far superior! Can’t wait to try :)

    Reply
    • Amy @BellyFull says

      January 25, 2016 at 1:08 pm

      Well, nothing is quicker than buying bread already made! HA. But this is truly as easy as homemade gets, IMHO. I hope you like it!

      Reply
  80. cookbook queen says

    January 25, 2016 at 5:40 am

    Placing the dough on a heating pad is SO smart! I usually put it in a cold oven with a pan of boiling water set in the bottom, but the heating pad idea is so much easier.
    We’ve been experimenting with different homemade pizzas once a week — the kids have a blast with it. I’m excited to try this dough recipe!

    Reply
    • Amy @BellyFull says

      January 25, 2016 at 1:07 pm

      I saw that tip on Pinterest a few years ago and I was like “Whaaaaat? DUH.” It’s life changing, especially if you make bread a lot!

      Reply
      • Morgan says

        January 8, 2017 at 11:55 am

        I like to make my pizzas ahead of time and freeze them. Normally I prebake crust, add toppings, freeze, then when I need any easy dinner throw it in the oven. It works fine with the dough mix I buy at the store, but I’m ready to transition to homemade dough. Have you used this dough to freeze pizzas before?

        Reply
        • Amy @Belly Full says

          January 8, 2017 at 8:34 pm

          I always freeze the balls, then thaw, toppings, and cook. I haven’t ever formed the dough with the toppings prior to freezing. But I’m sure it would be fine!

          Reply

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