No electric mixer or fancy pizza dough hook needed for this Quick and Easy Pizza Dough Recipe. 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!
I went from being terrified of yeast, to getting my feet wet with these Cheese Zombies and making homemade sandwich bread, to being completely obsessed with this pizza dough recipe.
A couple of years ago, my husband bought me a pizza steel and fun pizza toppings dice for my birthday >> 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.
This is truly the best easy pizza dough recipe. Sometimes I go through a batch a week!
What Makes This The Best Pizza Dough Recipe
- No special equipment needed! You don’t need a special mixer or dough hook to make this dough – just a couple bowls and a wooden spoon.
- It’s so incredibly easy to make – it only rises once and there’s barely any kneading.
- 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 Pizza Dough
This truly is such an easy pizza dough recipe. Here are the steps involved. (Scroll to the bottom for the detailed printable.)
- Pour water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in sugar, oil, and salt. Add flour and stir until a sticky dough forms.
- 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.
- 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.
- Use or store as is for 1 large pizza, or divide into 4 equal portions for individual pizzas.
How To Make Pizza Crust Crispy
How you bake the pizza dough will depend on what you’re using it for. But for a simple pizza, this is my suggestion on baking the dough for a crispy crust:
- 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.
Pizza Dough Recipe Tips
- 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. (For reference, one packet of yeast contains 1/4 ounce or approximately 2 1/4 teaspoons, so you would need 4 1/2 teaspoons for this recipe.)
- 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.
Speed up the rise time!
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.
What To Do With Pizza Dough
This dough is incredibly versatile. My favorite way to use it is with my homemade marinara sauce for Margherita Pizza! But it’s great for calzones and cheesy breadsticks, too.
How To Store Pizza Dough
You can prep this homemade pizza dough ahead of time to have it already on hand when that pizza craving hits!
How long does pizza dough last in the fridge? Dough will keep in the refrigerator for up to 3 days. Allow the dough to completely finish rising, cover in plastic wrap and then place in the fridge.
Can you freeze pizza dough? Dough will keep in the freezer for up to 2 months. 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.)
How to defrost pizza dough: Ideally, thaw frozen pizza dough in the refrigerator overnight. If you forget, setting the dough out on a counter and allowing it to defrost at room temperature for a few hours is also fine.
Watch it Being Made
Other Easy Bread Recipes
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!
Quick and Easy Pizza Dough
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
Instructions
- 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.
- 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.
- 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.
- Use or store as is for 1 large pizza, or divide into 4 equal portions for individual pizzas.
Video
Notes
Nutrition
Other Notes
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We love this recipe and have made it several times. We are thinking of changing it up this week and doing deep dish pizza. Will this crust recipe work for deep dish? Will I need to cook the bottom crust a little bit before adding toppings?
I made this recipe I was so worried that the yeast didn’t foam correctly so I made a 1/2 batch… al 3 turned out beautiful so I made 3 different types of pizza! Can I use all purpose whole wheat flour next time?
My husband loves a thin and crispy crust, would this recipe fit the bill for him?
Hi Carrie – it’s up to you how thin you want to roll it out, the process of making the actual dough is still the same.
Super easy to make! Homemade pizza is definitely the only way we eat pizza now!!
Made a great breadsticks with cheese. Like how easy and quick it was
This was the fluffiest pizza dough I’ve ever had. I doubled the recipe, and it was great. My old recipe was sweeter, so I may add a bit more sugar next time, but I highly recommend it.
Yeast recipes intimidates me, but this recipe turns out great every time. Could I pat the dough out and refrigerate for about an hour, so I’m a step ahead when our friends arrive for dinner? Thank you!
Should be able to! Cover it with plastic wrap so it doesn’t dry out.
We love pizza. This is the easiest and best dough the three of us has ever had. We said that again and again. It was so easy to make and really easy to pat into a pizza. Simple and so delicious. Excellent. Loved it! Thank you for sharing.
Easy and delicious!
Absolutely best pizza crust recipe I have made.
This is was the Best ever pizza dough. Made this for the first time and absolutely loved it. The crust was perfect.
Made this dough for the first time tonight! Delish!! We made a large pizza in our wood fired smoker. Saving this and making it again soon. Thanks for sharing!!
How long did you bake it and what temp
Excellent recipe. The dough was so easy to work with, I sprayed some foil with cooking spray and rolled it directly on there, placed on an upside down cookie sheet. It made 4 large individual pizzas.
I don’t have a special oven or pizza stone so I cooked for about 10 minutes on a pan on 500 and then put it directly on the rack for a few more to crisp the crust int he bottom,
Love this recipe…my favorite go to for pizza dough
A wonderfully easy and satisfying experiment with our toddler. The garlic was a nice touch. Managed to create a few delicious herb / cheese bread sticks for dipping on the side as the recipe makes a good amount of dough!
This is so easy to make, I love it. We like a thinner crust, so I use half the dough for a large pizza. I do have a question. I froze half of the dough and was wondering how long I should let it sit out or should I put in fridge to defrost?
Thanks for a great recipe. I want to try making pizza on the grill. I hope this recipe works for it
Can i use instant yeast for this recipe?
I did and it worked great!
I halved this recipe and made it a pizza making date with my boyfriend! He is a not usually in the kitchen with me and accidentally added the flour instead of the oil at the same time as the sugar and salt, I just added the oil on top and went with it – I am pleased to report it still turned out great! I used my stand mixer with a dough hook to combine the ingredients, although it did need a little kneading to combine some leftover flour at the bottom of the bowl. We did personal pizzas and flipped a baking sheet upside down to bake, worked like a charm! We will definitely be using this recipe again, thank you!!
I’ve made this dough a countless number of times and it is foolproof! Don’t skimp on the proofing time, it really needs it. I like to bake it straight on a baking sheet or a baking pan with olive oil and it makes it taste like a pan pizza.
Same! I do this recipe about every two weeks for two small pizzas! Feeds our family of 5
Great!
Great recipe, better than my usual one so will be using this from now on.
I have been making homemade pizza for years, tried no less than 50 online recipes, and several from cookbooks etc. THIS is the recipe I’ve been looking for. It’s incredibly easy and amazing. I made it exactly as written the first time, and it was great, but subsequent times I did use bread flour and added king Arthur flour pizza dough flavoring the the flour, and it was great. I’m making this for the 4th time today, love it so much. Thanks!
Love this recipe we do it every 2 weeks as well. But I triple it to feed my family of 5 with a little bit left over for breakfast for whoever wakes up before me lol
Thank you for this recipe me and my 11 yr old made 3 pies already. We will do mini pies and put our own toppings next time.
I just tried this for the first time, and it’s the best pizza crust I have ever made—thank you!!!
Thank you for sharing this recipe! So easy and the dough works up very nice. Definitely will be my got to recipe for dough! One recipe was enough for 4 smaller pizzas. About 9-10 inch circles.
Easy, quick and delicious!
I doubled it and didn’t need to – does this dough freze well?
Hi Amy – Yes. All of that information is in the notes section of the recipe card. Thanks!
After taking the dough out of the freezer how would you go about thawing and preparing to bake? Would just bring back to room temp and then press out as normal?
Thanks
Yep!
Wait, do I bake the parchment sheet toi? I usually don’t use parchment, is it necessary for the pizza stone?
Hi Tracey. Yes, the crust sits on the parchment paper (make sure you’re using parchment and not wax paper!) Watch the video if you need help.
Thanks so much! Loved it so much that I came back to make it again (with a halved recipe because it was a LOT last time!!) :)
So easy and yummy. It really rises fast and doubles in size. Turned out more like a focaccia or deep dish crust. My kids loved it. I could have easily made two pizza’s with this amount of dough. I baked it on a cookie sheet lined with oil-sprayed aluminum foil. Baked it at 500 for about 15 mins. Fluffy in center and crispy on the sides. Topped with marinara, fresh tomatoes and fresh mozzarella and a bit of olive oil and basil. YUM!
Best pizza dough I’ve found to date! I’ve tried a few and this recipe has won me right over! I even made some butter cinnamon sugar knots with left over dough. Oh my gosh.. so good.. so I get fresh pizza and dessert from this recipe. Absolutely amazing! I did cut 3/4 cup flour as suggested but I might try the full amount next time. This has made me confident to make home made pizzas more often! Thank you!
I saw your recipe on Pinterest and decided to risk my last 2 packages of yeast…am I ever happy that I did. This is truly the best pizza crust I have ever had and I have tried many recipes. I made one pizza and froze the other half of the dough for another time. Hoping someday soon our stores will again have flour and yeast in stock…Thank you so much for sharing. My picky husband loved it…said best ever.
Thank you, Jeannine! I’m so happy this worked out for you! I know, especially right now, nobody wants to be wasting ingredients!
Can u use instant yeast instead of active?
Should be fine!
Same here with the yeast! Mine is :fingers crossed: rising as we speak. The kids are excited so I hope it works out!!
I have never made home made pizza crust before…this was simple to make and follow. And was so delicious!!!
Hi! I want to make this in the morning and bake it that night. When would I stick the dough in the fridge? Thank you!
Hi Jane! You’ll want to put it in the fridge right after it’s done resting in step #3.
Super easy recipe and it tasted delish! Kids loved it! Sharing with my whole family. Thanks for the post!!
Wow this pizza was amazing so light and fluffy and baked all the way through!
I think if you bake it longer it would get crunchy
But I loved it this way
I made 1/2 with tomato sauce and half just brushed with olive oil added a few sliced cooked
of potatoes and rosemary and a bit of salt. Delicious!
I’ve tried many recipes before and none ever worked for me
That’s why I rate it 5 stars
Do you by chance know how to cook it if we do not have a pizza stone?? I have tried making pizza so many times and it’s always terrible LOL! Thanks!!!
Hi Caitlin! Nothing will get that crust as crispy as it would with a stone, but don’t despair – there’s two options! If you have a large cast iron skillet, flip it over and use that as a base surface. Cast iron releases a ton of heat. If you don’t have a cast iron skillet, take a baking sheet (like one you’d use for cookies) and heat it up in your oven (as high as your oven will go, ideally 550 degrees) for about 10-15 minutes, drizzle with a little olive oil and bake your pizza crust on that.
Made this several times now. This dough is the bomb does not disappoint. We make pizza in a cast iron pan butter on bottom with Garlic Better than any take out. Thank you.
That is a great idea!! I’ll use my cast iron next time!
How much is 2 packets of yeast? I bought 1lb online since the stores are all out right now, also it’s bellarise instant yeast I hope this is ok
Thank you – Mary Beth
Hi Mary Beth – one packet of yeast contains 1/4 ounce or approximately 2 1/4 teaspoons, so you would need 4 1/2 teaspoons. I’ve never heard of that brand, but as long as it’s fresh active yeast, you should be fine.
After trying many,many different recipes this one is by far the easiest and tastiest of all. I added a couple of tablespoons of dried basil and a couple teaspoons of garlic powder to the flour before adding to the yeast mixture and WOW!!! Amazing flavor!! Thank you for such a wonderful pizza dough recipe. Never will I order pizza again.
This Pie was amazing! It will be my “go to” pizza crust recipe for all time! I broke in my new perforated non stick carbon steel pan and it worked perfectly! Crusty and flavorful!
10 minutes at 500 and then added a bit more mozza and put back under broil for 2 mins.
Perfecto bella!
Loved this recipe! It’ll be our new go to for pizza dough!
I’m not using a pizza stone just a metal pan what do I cook it at and how long?
Where do you find the yeast?
All grocery stores carry active dry yeast. Look in the baking aisle.
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
This crust recipe is absolutely delicious!
We added Italian seasoning to the dough and made 1 cheese pizza on the pizza stone and 1 pepperoni n a iron skillet…. both were so good. Thank you for sharing the recipe.
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 ?
How did it go? I’m thinking about trying it … tonight?!
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!
They came out just l like from pizzeria-better! Thanks all look much for this recipe!
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.
Hi Lynn – did you read my recipe notes in the printable card? I think that will answer your question, thanks!
I don’t see so good so I must have missed it. I will try to find them. Thank you!
I found it! Thanks! I am excited to try the recipe. Every comment I read talked of how goo it was!
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.
I can used bread flour
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.
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!
Very good recipe and extremely easy. I have made this several times. Thanks!
How much is 1 cup of flour in grams?
250g metric
Isn’t a cup of flour more like 120 g? A cup a water is 250 g, but not flour I don’t think…
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
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!
This is a good recipe. I suggest reading the full recipe and giving it another try. Good luck!
This recipe by far is the best, just like she said quick and easy, I don’t like a lot of the franchise pizza shops, however with this, my family and I are finding our selves making pizza a lot….
Thanks for the recipe
Hello i have fleishmanss instant yeast. Do i follow the same steps here as i would active dry yeast?
Yes. Active dry yeast and instant yeast can generally be used interchangeably. Instant yeast doesn’t need to proof and has a quicker rise time.
Reading is a virtue. It’s best to read ALL directions FIRST in any recipe before starting any project!
Has anyone ever tried to do this recipe gluten free?
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!! :-)
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!!
Just made the dough and it was easy i loved the smell of the dough alot of dough can’t wait to try it.
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 pizza in my house.
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…
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!
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.
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!
Thank u very much for this recipe. i tried.It was very gud..Your instructions helped much.I m from India
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!
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!
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.
Have you noticed a change in quality of the crust based on fermentation time in the refrigerator?
I used about 3 1/4 cups of flour instead of four! Turned out great!
I love a good pizza dough! Your photos are beautiful.
I use this recipe not only for pizza night but also for making Italian Doughnuts. So good and so easy!! Love, love this recipe!!!
Lovely recipe! Ran out of flour (noob mistake!) and ended up using only 3 cups but turned out just as good! Thank you!!
This is amazing! Thank you so much for sharing!
Hi going to try this today..does it work to double the recipe? Or should I just do 2 separate batches.
Thanks
Elizabeth
Would mixing this up in an electric mixer work the same?
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.
How do you get away with kneading it only 1 or 2 times? Most recipes say to knead at least 5 minutes.
Because it’s a no-knead dough – not all recipes are the same. Read all the reviews…everyone loves this recipe. Try it.
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!
That is fabulously delicious
Thank you
Can coconut oil be used in place of olive oil??
Hi Cora – I’ve never tried that. For optimal results, stick to the recipe as written. Thanks!
Turned out awesome! I’ve always struggled with pizza dough but not this one. I added baby spinach pepperonis and tomato with mozzarella!
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 :)
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!
That’s awesome – so happy to hear it!
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?
Hi! What would happen if you used instant yeast instead of active dry?
I don’t know. Probably wouldn’t matter. Try it!
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!
So happy to hear it, Jan!
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.
Tried the dough and it turned out amazing. Can this be stored and pre made, if yes pls suggest the no. Of days
Wow………Just amazing & Very easy. I tried it, Very easy to cook. Thank you for the sharing.
If frozen need defrost first?
Yes.
Seriously?
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?
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
Can you use coconut oil?
I’ve only made the recipe as listed. Feel free to experiment, but the results may differ from what I’ve shared.
This crust it so good!! It gets puffy and crispy and is super easy!
Can I sub with whole wheat flour??
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.
*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.
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!
This makes me so happy, Melissa! Thank you for letting me and my other readers know!
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!
Did you bake the crust prior to adding toppings? Or did you just bake it longer?
I found the dough to light and airy I prefer a heavier dense dough I think I should add more flour
Has anyone tried this with organic all purpose flour ?
I am making it right now with organic flour!
Pizza!
Wondering if yo can cook pizza dough on a cookie sheet if you don’t have a pizza stone?
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.
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
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.
Hi Sheila – there is approximately 2 1/4 teaspoons in each 1/4 ounce packet, so you would need 4 1/2 teaspoons total.
Have you ever used this recipe for stromboli? Just curious. I see someone used it for calzones, nice. Thanks.
No, I haven’t ever tried that.
I’m making the dough for a Stromboli recipe as we speak. I don’t see why it wouldn’t work for a Stromboli……
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!
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.
So happy to hear it and I love your choice of toppings!
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.
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.
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?
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.
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!
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/
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!
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…
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
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 ?
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!
Yay! Always love it when I make it into someone’s binder!
Hi! I have a jar of yeast not packets, what would be the correct amount we should use please?
Hi Robin – each packet contains 2 1/4 teaspoons, so you’d need 4 1/2 teaspoons total.
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 !
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. :)
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.
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 :)
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.
Hi Angela – see #4 in my notes. Make sure it’s completely done rising first.
Hi
Can you leave parchment on or take it off before baking it on the pizza stone?
Hi Lana – you can leave it on! Actually makes transferring the pizza off of the stone easier.
Thanks ! Gonna try this Friday nite for our Pizza nite and instead of going out we will be eating in !-Yea Me
I love it! Quarter into 4 equal portions and everyone can choose their own toppings and make their own!
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.
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.
Nope. 1-2 TIMES is correct. This is basically a no-knead dough. Could not be easier.
Could you please advise what brand extra virgin olive oil you prefer? Many thanks for your response and this recipe!
Hi Judith! I always have STAR on hand, which can be found at your local grocery store. Enjoy!
Wonderful! Thank you! Many Blessings to you and yours!
Can you sub the sugar with agave? Just use a little less?
Hi Lisa – I wouldn’t recommend it, sorry!
This dough was just perfect!!!! Thank you so much for such a easy recipe as well as delicious. My household loved it.
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
I’m so happy it worked out for you!
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.
Yay!
So l let rise if lm keeping in fridge over night?
Yes, let rise completely. Then wrap whole dough or 4 equal portions for individual pizzas in plastic wrap before placing in the refrigerator.
How do you use after refrigeration? Allow to warm up to room temp then use or does it require another rise?
No, just use straight from the refrigerator and proceed per directions.
Thank you!
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!
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!
spread a little cornmeal on the stone and it won’t stick
Make sure your pizza stone has been pre heated for 45 minutes and the dough will not stick.
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!
So happy to hear it, Diane! Thanks for writing!
Amy, I am so trying this recipe! and how can I get MY Paul to get me a baking steel???!!!
I need to try this!
We make pizza all the time and I always need to pull out the mixer.
I’ll definitely be trying this. I’d like to try homemade dough so I can make my crust extra thin!
I love making my own pizza dough and this one looks just beautiful!
I love making homemade pizza dough. This recipe looks perfect!
This makes me really happy for you. :D :D :D
xooxoxoxoxoxoxo
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 :)
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!
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!
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!
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?
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!