easy pizza dough

This Easy Homemade Pizza Dough recipe yields the best ever homemade pizza in 30 minutes FLAT! It’s made with only 5 ingredients and does not require any rising! Plus it is vegan with a gluten-free option!&nbsp;

Easy Homemade Pizza Dough

water (105-110 degrees F)

TBS sugar

TBS active dry yeast

olive oil

all-purpose flour*

salt

Preheat oven to 450 degrees F. Grease a pizza pan or large jelly roll pan and set aside.

Put warm water into a large mixing bowl.

Add sugar and yeast and stir to combine.

Let mixture sit for 5 minutes, or until it becomes frothy and bubbles form.

Add olive oil and gently stir to combine.

Add 2 cups of flour and salt and mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a dough ball.

Transfer to a floured surface and knead into a smooth dough, adding up to ½ cup extra flour if needed.

Roll dough into your desired shape and gently transfer to your prepared pan.&nbsp;

To ensure the dough doesn't form air pockets, use a fork to prick to the dough all around (gently so you do not poke holes all the way through the crust).

Bake on the lower rack of your preheated oven for 5 minutes and remove from your oven. (this is just to very slightly prebake the dough). If you notice air bubbles forming, poke them with a fork to let the air out.&nbsp;

Add pizza sauce and toppings of choice!

Bake on the lower rack of your oven for around 15-20 minutes until the crust looks crispy and lightly browned.

Let cool, cut and serve.

https://embed.mediavine.com/videos/iayin3r41bw5bamy8j8c

This Easy Homemade Pizza Dough recipe yields the best ever homemade pizza in 30 minutes FLAT! It’s made with only 5 ingredients and does not require any rising! Plus it is vegan with a gluten-free option!

Easy Homemade Pizza Dough Recipe

This quick and easy no-yeast pizza dough only takes 15 minutes to make and is a great substitute for the classic when ingredients are in short supply.

No-Yeast Pizza Dough

all-purpose flour (0.61)

Tbsp baking powder (0.12)

salt (0.03)

olive oil (0.16)

water (0.00)

Preheat the oven to 425ºF. In a large bowl, stir together the flour, baking powder, and salt.

Add the olive oil to the water, then pour them both into the bowl with the dry ingredients. Stir until a shaggy ball of dough forms and no more dry flour remains on the bottom of the bowl. If the dough does not come together in one piece or there is still dry flour in the bowl, add a small amount of water (1 Tbsp at a time) until the dough comes together.

Turn the dough out onto a clean, lightly floured surface and knead just a few times, or until the dough feels evenly mixed (no hard or dry pieces). Let the dough rest for about 5 minutes to relax the gluten.

Stretch or roll the dough out into your desired shape, making sure not to stretch it to less than ¼-inch thick.

Place the dough on your preferred pan (prepared with either parchment or a good dusting of cornmeal or flour), then top the pizza with your favorite sauce and toppings. Bake the pizza for about 15 minutes, or until the cheese is melted and slightly browned on top. Slice and serve immediately.

This awesomely thin and crispy pizza crust requires only a few ingredients and about 30 minutes to make. Better and FASTER than take out!

Thin and Crispy Pizza Crust

water

tsp sugar (0.01)

all-purpose flour (plus more for dusting) (0.34)

salt (0.05)

Adjust the oven rack to its highest position. Preheat the oven to 500 degrees, or its highest setting.

Dissolve the sugar and yeast into the warm water and let it sit until foamy (about 5 minutes).

While the yeast is soaking, combine 1 cup of the flour and the salt in a separate large bowl. Stir until the salt is evenly mixed into the flour.

Pour the yeast water into the bowl of flour, then stir with a wooden spoon until fairly smooth. Stir in an additional 1/2 cup flour. Turn the dough out onto a floured surface and knead for 5 minutes, slowly adding up to 1/2 cup more flour as you go. Be sure to add the flour slowly as you knead to prevent it from becoming too dry and stiff.

Let the dough rest for 5 minutes. Divide it into two equal portions and form each piece into a ball. If you do not wish to make two pizzas immediately, the second ball of dough can be wrapped in plastic and stored in the refrigerator for up to two days, or frozen for up to 3 months.

Press the dough down into a flattened circular disk, then use a rolling pin to roll it out into a thin circle, about 12 inches in diameter and 1/8 inch thick.

Prepare a pizza pan with either non-stick spray or a combination of spray and cornmeal, then carefully place the dough onto the pan. Spread a thin layer of your favorite sauce over the surface, then bake in the preheated oven for 5 minutes, or just until the edges develop a hint of color.

Remove the crust from the oven, add the rest of your toppings, then bake for an additional 7-10 minutes, or until the cheese is bubbly and the crust is a medium golden brown.

Homemade pizza dough is easy and costs pennies on the dollar compared to store bought. Make a batch now and freeze it for later!

Homemade Pizza Dough

tsp yeast* (0.08)

Tbsp sugar (0.05)

all-purpose flour (0.30)

Proof Yeast

Dissolve the yeast and sugar in the warm water. Allow the yeast water to sit for about 5 minutes, or until a thick layer of foam develops on top.

Combine Flour and Salt

While you’re waiting for the yeast, add 1 cup of the flour and the salt to a large bowl, then stir well to combine.

Combine Yeast Water and Flour

Add the olive oil to the yeast water, then pour the mixture into the bowl with the flour and salt. Begin adding more flour to the bowl, ¼ to ½ cup at a time, until it forms a ball of dough that can no longer be stirred with a spoon.

Knead the Dough

Turn the dough out onto a lightly floured work surface, then knead for about 5 minutes, adding a little flour as you go to keep it from sticking.

Rise, Refrigerate, or Freeze

At this point you have three options: use the dough tonight (one hour after kneading), use it tomorrow (allowing it to rise in the refrigerator over night) or within a month (freezing the dough).

Let Dough Rise

Place the kneaded dough back into the mixing bowl, drizzle with a little oil, then turn the dough to coat it with oil. Cover the bowl loosely and let the dough rise in a warm place for one hour, or until it is double in volume.

Top and Bake Pizza

Once risen, stretch or roll the dough out to a 14 to 16-inch circle, place on a pizza pan, and top with your favorite sauce and toppings. Bake the pizza in a preheated 450ºF oven for 10-12 minutes or until the edges are brown and crispy.

To Use the Pizza Dough Same Day

Refrigerate Dough

Allowing the dough to proof (rise) slowly in the refrigerator for 18-24 hours gives the dough even more flavor. Form the dough into a ball and coat with oil. Place the dough in a covered container and refrigerate for 18-24 hours. Allow the dough to come to room temperature before stretching, topping, and baking.

To Use the Pizza Dough the Next Day

Freeze Dough

Form the kneaded dough into a ball, coat it with oil, wrap tightly in plastic wrap, then place in a freezer bag and transfer to the freezer. When you are ready to use the dough, simply place it on the counter for one hour prior to use. The dough should be at room temperature before stretching, topping, and baking.

To Freeze the Dough for Future Use

This simple homemade pizza dough recipe is perfect for any toppings you can add. It makes enough for two delicious pizzas, enough to feed a family for Pizza Night. This simple and forgiving recipe is a great introduction to working with yeast.

t salt

t yeast

c flour

Add warm water to bowl with yeast. Let...

Add warm water to bowl with yeast. Let proof for five minutes. Continue if yeast turns foamy, or toss and start over with new yeast if it doesn't.

Add olive oil, salt, and flour. Combine in...

Add olive oil, salt, and flour. Combine in stand mixer with dough hook on low. If too sticky, add additional flour one tablespoon at a time. Let knead seven minutes.

Turn off when dough springs back a little...

Turn off when dough springs back a little when you poke it. Cover with a damp towel in a warm place for 30-60 minutes.

After rising, remove from the bowl and divide...

After rising, remove from the bowl and divide into two equal size pieces. Use immediately for your favorite pizza recipe or store in a loosely covered container in the fridge for up to three days.

https://mediavine-res.cloudinary.com/video/upload/dcu9diqglvfi3yu8foqz.mp4

Learn how to make pizza dough from scratch. This pizza dough recipe videos shows you exactly how to make it and what to look for. It will have you baking up a homemade pizza from scratch in no time. This is the easiest thin crust pizza dough you will ever make. It's so forgiving and foolproof. Use it for your next pizza night, and freeze any extra dough - it works great!

How to make the EASIEST Pizza Dough

This easy homemade recipe is the best pizza dough you'll ever try!

(250 ml) warm water

(5 ml) instant yeast

(5 ml) sugar

(300 g) all-purpose flour

(5 ml) salt

In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.

In a food processor, it is important to work with the plastic blade or the dough hook. Combine the flour and salt. Increase the speed to medium and add the yeast mixture until a soft ball forms.

Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking.

Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half.

Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze.

This recipe will make two 23-cm (9-inch) thin-crust pizzas or two 20-cm (8-inch) thicker crust pizzas.

Follow this recipe and you will have some pretty darned amazing dough. Thank you. My kids actually prefer pizza at home because of this recipe.

Wasn't impressed, I have made this twice, I followed the recipe to the "t", both times is was very tough. I wont make this again.

Made this dough just as the recipe calls for....it was absolutely delicious, dough turned out wonderful, thank-you 

Thank you.  This is as a light and tasty recipe.

I’ve made this nearly every Friday for a year now after trying countless other recipes.  It’s a simple reliable and delicious recipe. Obviously flour behaves differently with things like temperature and humidity fluctuations but I’ve never had to make much of an adjustment at all.

I followed this recipe to the letter and it turned out great!   I am a novice at making my own pizzas and I had no problem at all with this dough, it worked out perfectly!  I don't have a pizza stone, so I baked it in a pizza pan on the bottom grill of my oven.  I used the "convection bake" option at 450F for 20 minutes;  I had to remove it before the 20 minutes was up, so  will slightly reduce the time of baking next time.  The result gave us the type of crust we love, tasty and crispy!  Thank you Ricardo!

I have 5 children, and we all enjoy making and eating this pizza crust. We double the recipe and make it by hand, as it’s super easy to mix. For a little extra flavour we add a bit of garlic powder and rosemary to the mix. Super good!

I Have been using this recipe for about a year ( we have pizza pretty much every Friday night) and it amazing. So easy to make and turns out perfect every time !

Just started making Pizza this year (from scratch) and this was the first recipe I tried! This works great 

The summer before I went to university, I worked as a pizza maker at Pepe’s pizza In Mississauga, Ontario.   I had no idea what I was doing when I started, but Pepe, taught me how to stretch pizza dough.  Problem is, how to make that fabulous dough.

Segue to this recipe.   Ignore any comments about dough too wet.  Make sure you do the 30 minute proofing, and then divide the dough into 2 olive oiled balls and refrigerate.  When ready, stretch by hand and lay into pans.  Perfect!

Thanks Pepe!

https://cdn.jwplayer.com/v2/media/Z7M0Gj4V

Different Measuring Cups

Best Pizza Dough, an easy, homemade pizza dough recipe that will become your favorite go to for pizza night. &nbsp;Thick or thin crust you decide.

Best Pizza Dough

water ((470 grams))

sugar

active dry yeast

all purpose flour or bread flour ((680 grams))

In the bowl of your stand up mixer (or a large bowl if you knead by hand) add warm water then add yeast and sugar, let sit for 5 minutes, then stir to combine. Continue with Machine or Hand.

Add the olive oil, flour and salt, with the hook attachment start to combine on low speed, scrape the hook and then raise to medium speed and knead for approximately 5 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).  

MIXING BY MACHINE

Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour). 

Place in a lightly oiled bowl and cover with plastic wrap and a large clean kitchen towel, leave in a warm draft- free place until doubled in bulk, approximately 2 hours.**

Pre heat oven to 450° (250° celsius). Punch dough down a few times and divide into 3 balls,&nbsp; let dough rest for 20 minutes.

Place dough in desired pizza or cookie sheets (lightly oiled) and fit dough into desired shapes (using your clean hands).&nbsp;&nbsp;

Top with your favourite toppings (without the cheese), bake for approximately 15-20 minutes (until crust is golden) and then top with grated mozzarella cheese and bake for three more minutes or until cheese is melted. Enjoy!

**At this point, dough can also be refrigerated, place in plastic bag, remove air and tie securely up to 24 hours.

MIXING BY HAND

In a medium bowl add a can of diced or pureed tomatoes, add 1 teaspoon oregano, 1 teaspoon basil, a sprinkle of salt, tablespoon or two of olive oil and stir to combine.  Top pizza dough.

EASY PIZZA SAUCE

Chop fresh tomatoes (15-20 grape or cherry or 3-4 roma tomatoes)if you use roma tomatoes then remove the seeds, toss with 1 teaspoon oregano, 1 teaspoon basil (or even 5-6 fresh basil leaves chopped) 1-2 pinches salt and a tablespoon or 2 of olive oil.

FRESH TOMATO SAUCE

In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, 1/2 teaspoon oregano, basil, salt and pepper to taste, cook on medium for approximately 10 minutes. Use as topping for pizza (on the sauce and then bake).

STIRRED FRIED VEGGIES &amp; ITALIAN SAUSAGE

This homemade pizza dough made by hand produces a crust that when you sink your teeth into is both crispy and chewy.  It lays a foolproof foundation for a variety of sauces, meats, veggies, and cheeses.

Crispy and Chewy Homemade Pizza Dough Recipe

Dry Active Yeast

Sugar

Lukewarm Water

Bread Flour

Kosher Salt

Olive Oil and extra for the bowl

Cornmeal,

In a small bowl, combine the yeast and sugar. Add the lukewarm water and stir until the yeast and sugar are both dissolved.

Set the bowl in a warm place, like a microwave or an oven. Let it sit for 10 minutes until the yeast has doubled in size by the foam on top.

Add the flour and salt to a large mixing bowl and whisk together. Make a well in the middle of the flour and add the yeast mixture and olive oil to the well.

Stir the ingredients together with a wooden spoon until well combined. It will still be somewhat sticky at this point.

Turn the dough onto a lightly floured flat surface and knead for 3-5 minutes until the dough has a silky, smooth feel.

Smear a large bowl with olive oil and place the ball of dough into the bowl. Roll the ball around until it is fully coated with oil.

Place a dish towel over the top of the bowl and set it in a warm place. Let it rise for 1 &#8211; 1 1/2 hours or until the dough has doubled in size.

Preheat the oven to its hottest setting &#8211; 550°F is preferred and place your pizza stones in the oven to preheat as well.

Remove the dough and separate it into however many pizzas you are planning to make. 1 large, 2 medium-large or 3 medium pizzas.

On a floured surface, flatten out the ball of dough. With a rolling pin, begin from the center and roll out in all directions until you have the desired thickness.

Remove the pizza stones from the oven and sprinkle with cornmeal. Add the rolled out dough and your favorite sauces and toppings.

Baked in the oven for 15-20 minutes or until the crust is a golden brown and the cheese is nice and bubbly.

Made this for my family~ So good! Thank you

Really great pizza dough tastes great. Made it in my bread machine on dough cycle didn’t have time to make by hand. We will definitely be making it again

I am new to making pizza at home and have tried a number of different pizza dough recipes. I must say this is by far the best recipe I have found! Thank you for posting this recipe, this is a keeper for sure!

I've tried many different pizza crust recipes and could not get the chewy "bite" my favorite pizza shops are able top develop. This is the best by far. Thank you!

Kristy,  Thanks for sharing this recipe!  As many have noted, it is truly delicious.  The bar is set high for this Chicago pizza lover.  Crispy and chewy is spot on!!  We likewise have been finding more time to do stuff like this as we wait out Covid-19.  It's unfortunate that so many are suffering from the disease and the circumstance, but in a roundabout way, I think many of us needed something like this to get us back to basics.  Your blog is actively inspiring and cultivating relationships.

We love, love, love this recipe!!!  I have tried so many different recipes for dough and we just weren't happy with any.  Well, I  won't be looking anymore!!!  I do have a question.  I am making dough right now and it has doubled.  I can't make the pizza for another 2 hours.  Should I punch it down and rise a second time or can I just let it sit there on counter?

I made this just now.  One of my kid said it's the best pizza crust.  Thank you for the recipe.

I had never made pizza dough before but my daughter sent me this recipe so I gave it a try.  I've made it several times now and it has been great each time.  Thanks so much!

I like your dough a lot. If you preheat the pizza stone for a longer period of time I think the crust cooks better. Another way of cooking the pizza is to set it on the stone in a 550 degree oven and cook for 4 minutes, then turn the broiler on high and cook for another 4-5 minutes. Doing it this way, the cheese gets nice and brown.

I tried for many years and I have tried multiple recipes trying to get the perfect consistency for my crust and I've never gotten it right until now! Thank you for the recipe! It was perfect! It was crispy outside and chewy inside and the flavor is awesome. I'm glad I finally found "The One"!

I've made the recipe SEVERAL times over the last few weeks. Perfect every time. I've found that it makes enough for 2 small pizzas. Keep in kind its only me and my husband now. So after the dough rises, I split it into 2 portions. I use one portion to make a small pizza. And then I put the remaining dough in a large zip lock bag and put it in the fridge for about 2 days, sometimes 3 days. It might not sound great but the dough does this amazing sort of fermentation thing, I then carefully take it out of the bag and put it on a cookie sheet (without kneading or disrupting the air bubbles that have formed), shape it into a small loaf and bake it at 425 for about 20 minutes. That leftover pizza dough makes the best little loaf of bread ever!

Hey Kristy - I made the dough as you described, and refrigerated it.  After one day, I took half the dough and made a thin pizza crust.  The edges were great (crispy and chewy, just like I wanted), but the center wasn't as crispy.  I didn't use a pre-heated pizza stone, which I will try next time, and I think it will then be perfect.  The flavor was fantastic.  I actually added finely diced garlic to the dough, which really worked well.  
After a couple more days, I took the other half out of the refrigerator, and instead of making pizza, I baked as a small loaf of bread (like Melissa described above).  Wow! This was one of the best breads I have ever had!  Thank you!

Isn't it funny how the seemingly simplest recipes can be our most popular!!??  It's the same for me.  But, I will say that pizza dough (heck, any dough!) can be intimidating and I love you really break it down and explain how to make this perfect pizza dough!  Thanks Kristy!

Best pizza dough recipe I’ve used by far. Perfectly crispy and chewy all at the same time. Wouldn’t change a thing.

Just made this dough recipe and it turned out really good! Surely for keeps!  Thank you for sharing the recipe ❤️

Home run, actually, a grand slam! My wife and I loved the flavor and texture of the crust. I love how easy it is to work with. This recipe is sensational and I thank you very, very much for sharing.

Creamy and easy to make restaurant quality pizza with a 5 minute alfredo sauce!

Shrimp Alfredo Pizza

shrimp

butter

garlic,

parmesan cheese

half and half (half milk/half cream) (or heavy cream)

all purpose white flour

salt and pepper

green onion

Prepare Basic Pizza Dough Recipe      or use a good store bought brand

Pre Heat oven to 425 degrees.  Make sure oven is completley preheated before baking pizza.

Pour about 1 tablespoons of oil into your pizza pan.  Press dough into your pan.  For a crispy crust keep the crust thin.

In small dish combine grated parmesan and flour, set aside.

Melt butter in a medium size skillet over medium high heat.  Add garlic.  Saute until soft and fragrent.  About 2 minutes.

Add cream, bring to a simmer.  Add parmasean and flour mixture.  Using a wire whisk,  whisk until sauce is thick and cheese is melted.  About 2-3 minutes.  Add pinch of salt and pepper.  Taste.  Add additional salt and pepper if needed.

Top pizza dough with about a half cup of sauce for a 12&quot; pizza.   You maybe have some sauce left.  It can be stored for up 5 days in the refridgerator.

Top with shrimp and green onions.  Sprinkle with additional handful of parmasan cheese.

Bake for about 20 minutes or until crust is lightly brown and sauce is bubbling around edges.

Let cool for 5 minutes before cutting.

Store any remaining pizza dough in refridgerator for up to 5 days in refridgerator and 3 months in freezer.  Store any remaining alfredo sauce for up to 5 days in refridgerator.

To make Easy Alfredo Sauce

No yeast, quick and easy pizza dough. You can have homemade pizza in 30 minutes! This dough recipe makes one 12-inch pizza.

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Top Tags

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The most viewed easy pizza dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine