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Easy Pizza Dough Recipe
My Easy Pizza Dough Recipe uses simple pantry staples for a quick, homemade pizza base that’s delightfully chewy and crisp in under an hour.
Pizza dough is the very heart of any pizza night, and this basic yeast dough has been my go-to since I first tested it on a rainy Friday evening with my family. What makes it unique? It calls for just a handful of basic ingredients—flour, yeast, salt, olive oil, and water—yet yields restaurant-style results at home. I love this simple recipe because it’s both fast and forgiving: if your kitchen is chilly, give it a bit more rise time; if it’s humid, you might need a touch less water. Plus, swapping in whole-wheat or gluten-free flour is a breeze, making it a crowd-pleaser for different diets. Over the years, I’ve noticed from my own recipe analytics that “homemade pizza bases” searches spike on Friday afternoons—so I’ve tailored this Easy Pizza Dough Recipe to deliver perfect crusts even when time is tight.
Why You’ll Love This Recipe
• Super quick rise—ready to shape in about 45 minutes
• Uses pantry staples you probably already have
• Perfect balance of chewy interior and crisp edges
• Flexible: swap flours or double for a crowd
• Hands-on time under 10 minutes—ideal for busy weeknights
• Consistent results thanks to a 60% hydration ratio (180 g water to 300 g flour)
• Friendly to beginner bakers (and fun for teens to make!)
• No special mixers needed—a wooden spoon and bowl will do
Ingredients
• 2½ cups (300 g) all-purpose flour (King Arthur or Bob’s Red Mill recommended)
• 1 teaspoon fine sea salt (adjust to taste)
• 1 teaspoon granulated sugar (feeds the yeast; optional)
• 2¼ teaspoons (1 packet, 7 g) active dry yeast
• ¾ cup (180 ml) warm water (about 105–110°F)
• 2 tablespoons extra-virgin olive oil (plus extra for coating)
Tips:
- For a nuttier flavor, swap half the all-purpose flour for whole-wheat flour.
- If you prefer instant yeast, whisk it straight into the flour—no proofing needed.
- Use filtered water if your tap is heavily chlorinated.
Directions
1. Activate the yeast: in a small bowl, stir warm water with sugar and yeast. Let it sit for 5–10 minutes until foamy—if it doesn’t bubble, your yeast is past its prime.
2. Mix dry ingredients: in a large bowl, combine flour and salt; whisk gently to distribute.
3. Combine: pour yeast mixture and olive oil into the flour. Use a wooden spoon to stir until a shaggy dough forms.
4. Knead by hand: lightly flour a countertop and knead the dough for about 5 minutes until it’s smooth and elastic—think soft, slightly tacky, not sticky. (Tip: if it sticks, add flour a teaspoon at a time.)
5. First rise: shape dough into a ball, coat lightly with olive oil, and place in a clean bowl. Cover with a damp towel or plastic wrap and let it rest in a warm spot for 30–45 minutes, until doubled in size.
6. Punch down: gently deflate the dough, turn it onto your counter, and divide into two equal portions for two 10–12″ pizzas, or keep whole for one large pie.
7. Shape the crust: dust dough with flour, then use your fingers to press from the center outward, rotating as you go. For a thin crust, stretch a bit more; for thicker, keep it a bit smaller.
8. Preheat and top: place shaped dough on a pizza peel or parchment-lined sheet, brush the edges with olive oil, then add sauce, cheese, and toppings. (You know what? A sprinkle of cornmeal on the peel prevents sticking.)
9. Bake: slide onto a preheated pizza stone or baking sheet at 475°F; bake 10–12 minutes until the crust is golden and cheese bubbles. Let pizza rest 2 minutes before slicing.
Servings & Timing
Yield: 2 medium (10–12″) pizzas
Prep Time: 10 minutes
Rise/Rest Time: 45 minutes
Bake Time: 10–12 minutes
Total Time: about 1 hour
Variations
• Herb-infused: mix 1 teaspoon dried oregano or rosemary into the flour for extra aroma.
• Garlic twist: knead in 1–2 crushed garlic cloves for garlicky warmth.
• Gluten-free: swap flour for a 1:1 gluten-free baking blend—add 1 teaspoon xanthan gum if not included.
• Whole-wheat: replace half the all-purpose flour with whole-wheat for a heartier base.
• Spicy kick: add ¼ teaspoon red pepper flakes to the dough for subtle heat.
Storage & Reheating
Refrigerate shaped dough balls (oil-coated, sealed in zip-top bags) for up to 48 hours—great for make-ahead lunches. Freeze raw dough (flash-freeze on a tray, then bag) for up to 3 months; thaw overnight in the fridge. Baked pizza keeps well in the fridge for 2–3 days—reheat on a pizza stone or skillet over medium heat to revive crispness.
Notes
• Testing tip: flour brands vary, so start with less water if your dough feels too wet—aim for gentle tackiness.
• Flavor boost: a 24-hour cold ferment in the fridge deepens taste and develops air pockets.
• Texture hack: for extra chew, replace ¼ cup water with beer or club soda.
• What I learned: pressing dough too thin leads to leaks, so keep a slight edge around the rim.
FAQs
Q: Can I use rapid-rise yeast instead?
A: Yes—mix it directly with the flour and skip the proofing step; keep an eye on your rise time.
Q: My dough feels sticky—help!
A: Add flour a teaspoon at a time during kneading until it’s soft but not sticking to your hands.
Q: Why didn’t my crust get crispy?
A: Make sure your oven and pizza stone or sheet are fully preheated—high heat is key.
Q: Can I make a larger batch?
A: Absolutely—just multiply ingredients and use a stand mixer or your sturdy arms for kneading.
Q: Is this recipe suitable for sourdough starters?
A: You can swap half the yeast for 100 g active starter, then adjust rise time to taste.
Q: What if I don’t have a pizza stone?
A: A heavy baking sheet turned upside down works almost as well—preheat it too.
Conclusion
This Easy Pizza Dough Recipe brings together speed, simplicity, and bakery-style results with just basic ingredients and minimal effort. Whether you’re crafting quick weeknight pizzas or planning a festive pizza bar, this homemade pizza base will be your new kitchen MVP. Give it a try, let me know how it goes, and don’t forget to explore my Homemade Pizza Sauce and Toppings Guide for more inspiration!
Easy Pizza Dough Recipe
Ingredients
- 2½ cups (300 g) all-purpose flour King Arthur or Bob’s Red Mill recommended
- 1 teaspoon fine sea salt adjust to taste
- 1 teaspoon granulated sugar feeds the yeast; optional
- 2¼ teaspoons (1 packet, 7 g) active dry yeast
- ¾ cup (180 ml) warm water about 105–110°F
- 2 tablespoons extra-virgin olive oil plus extra for coating
Instructions
- In a small bowl, stir warm water with sugar and yeast. Let it sit for 5–10 minutes until foamy—if it doesn’t bubble, your yeast is past its prime.
- In a large bowl, combine flour and salt; whisk gently to distribute.
- Pour yeast mixture and olive oil into the flour. Use a wooden spoon to stir until a shaggy dough forms.
- Lightly flour a countertop and knead the dough for about 5 minutes until it’s smooth and elastic—think soft, slightly tacky, not sticky.
- Shape dough into a ball, coat lightly with olive oil, and place in a clean bowl. Cover with a damp towel or plastic wrap and let it rest in a warm spot for 30–45 minutes, until doubled in size.
- Gently deflate the dough, turn it onto your counter, and divide into two equal portions for two 10–12" pizzas, or keep whole for one large pie.
- Dust dough with flour, then use your fingers to press from the center outward, rotating as you go. For a thin crust, stretch a bit more; for thicker, keep it a bit smaller.
- Slide onto a preheated pizza stone or baking sheet at 475°F; bake 10–12 minutes until the crust is golden and cheese bubbles. Let pizza rest 2 minutes before slicing.
