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

The Best Pizza Dough Recipe

all-purpose flour OR bread flour¹ (divided (250-295 grams))

instant yeast² ((2 1/4 teaspoon))

sugar

garlic powder basil leaves (optional)

Tablespoons olive oil (+ additional)

warm water³ ((175 milliliters))

Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.

Add olive oil and warm water and use a wooden spoon to stir well very well.

Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.

Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.

Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.

Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.

Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).&nbsp;

Use either your hands or a rolling pin to work the dough into 12" circle.

Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.

Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.&nbsp;

Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.

Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

You&#039;ll love this quick and easy pizza dough you can use to make homemade pizzas whenever you&#039;d like.

Pizza Dough Recipe

water (warm, 180 milliliters)

all-purpose flour (240 grams, or bread flour)

yeast (7 grams)

In a warm mixing bowl, add warm water (about 100F), yeast and half the sugar. Mix then wait about 7 minutes or until you see bubbles forming in the mixture.

Mix the flour, remaining sugar, and salt in a bowl. If you&#039;re adding some dried herbs like  thyme or rosemary they can get mixed in now.

Attach a dough hook to a stand mixer then add the flour and mix on low for about 1 minute. Increase to medium speed until the dough comes together in a ball.

Lightly flour your work surface and knead the dough until it&#039;s smooth and springs back when poked.

Use olive oil to coat the dough ball. Place it in a greased bowl. Cover with plastic wrap and place in a warm draft-free place to rise for about an hour or until the dough has doubled in size.

Preheat the oven to 450F degrees. When the dough has doubled, press it down and shape into a disk. You can knead It a few times If the texture needs some smoothing out or be fancy and twirl it in the air like a professional.

After your dough has been shaped you can brush with olive oil then add sauce, cheese and your choice of toppings.

Bake at 450F for about 12-15 minutes or until golden.

Making pizza dough at home is really easy and there’s none of the exact proofing time and perfect kneading technique required by some finicky bread recipes. Pizza night here we come! By the by, you can TOTALLY double the recipe for two pizzas while still using one packet of yeast. Never say no to pizza two days in a row!

Recipe: https://preppykitchen.com/spring-pizzas/

SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1
--------------------------------------------------------------------------
ADD ME ON:
Facebook: http://www.facebook.com/PreppyKitchen
Instagram: http://instagram.com/PreppyKitchen
Pinterest: https://www.pinterest.com/PreppyKitchen
Website: http://www.PreppyKitchen.com

<em>Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later.</em>

Homemade Pizza Crust

Red Star Platinum instant yeast (1 standard packet)*

cornmeal

Prepare the dough

Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don&#8217;t have a stand mixer, simply use a large mixing bowl and mix the dough by hand with a wooden spoon in the next step.*

Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger &#8211; if it slowly bounces back, your dough is ready to rise. If not, keep kneading.

Lightly grease a large bowl with oil or nonstick spray&#8211; just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it&#8217;s doubled in size, remove from the oven.)

Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Highly recommended.

Shape the dough

When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time&#8211; see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker&#8217;s peels dusted with cornmeal.

Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni &amp; green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, classic margherita pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.

Top &amp; bake the pizza

To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 12-15 minutes.

Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

I have a bunch of pizza flour to use up so here I am.  This recipe is incredibly easy and quick to make other than waiting for the dough to rise, can't rush that. I did everything by hand in one large bowl and it turned out amazing.  Rather than doing two pizzas I divided the dough and first made breadsticks brushed with garlic butter and dusted with parmesan.  Baked those off while I assembled the toppings on the pizza. Those were incredible, the pizza was better!  Thanks I will be making this again and already have some other ideas from the comments to help me use up this flour.

https://content.jwplatform.com/videos/JjVvTZpr.mp4

This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. 

Pizza Dough

Making homemade pizza dough can sound like a lot of work, but it’s so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you’ll put on top. Bake for 15 minutes, garnish with basil (or, let’s be real, more cheese), and enjoy showing off your way-better-than-takeout creation.

How To Make The Best Homemade Pizza Recipe by Tasty

water

active dry yeast

all-purpose flour,

extra virgin olive oil,

kosher salt

semolina flour

oz canned whole tomatoes

tomato sauce

mozzarella cheese, torn into small pieces

basil leaf

extra virgin olive oil

ricotta cheese

basil pesto

oregano

pepperoni

parmesan cheese

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

“Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.

In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.

Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.

Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.

Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.

Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.

Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.

Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.

Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.

Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.

Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.

Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.

Nutrition  Calories: 1691 Fat: 65 grams  Carbs: 211 grams Fiber: 12 grams  Sugars: 60 grams  Protein: 65 grams

https://vid.tasty.co/output/101990/landscape_480/1531532303

Pumpkin-Crust Halloween Pizza

(1 1/4 teaspoons) active dry yeast

bread flour,

fine sea salt

pumpkin puree

olive oil,

honey

ricotta

mozzarella

milk

salt and black pepper

butternut squash,

Olive oil,

pepperoni,

black olives

Basil,

Jeff Mauro's White Pumpkin Pizza is displayed as seen on Food Network's The Kitchen, Season 11.

For the crust: Add the yeast to the warm water and let bloom for 10 minutes.

Meanwhile, add the flour and salt to the bowl of a food processor and pulse 5 times to mix. Add the pumpkin puree, olive oil and honey to the yeast mixture and whisk to combine. With the food processor running, slowly add the liquid in a thin stream until a ball forms (you won't necessarily add it all before this happens). Once the ball forms, process for 30 seconds to knead. Turn out onto a lightly floured work surface and knead a couple times to form into a tight ball. Place in a lightly oiled bowl and cover with a clean kitchen towel. Set aside at room temperature until doubled in size, 1 1/2 to 2 hours.

For the white sauce: Combine the ricotta, mozzarella, milk and oregano in a medium bowl. Season with salt and pepper, and mix until well blended.

For the toppings: Preheat the oven to 400 degrees F.

Slice the butternut squash crosswise into 1/2-inch slices. Place in a bowl, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Transfer the squash to a baking sheet and roast until slightly browned and softened, 30 to 35 minutes. Slice into triangles.

Raise the oven temperature to 500 degrees F and set a pizza stone on the top rack.

Divide the dough into 2 portions and roll into balls. On a floured work surface, roll out 1 of the dough balls into a 12- to 14-inch circle and place on a well-floured pizza peel. Working quickly, spread with half of the white sauce in a circular pattern, sprinkle with 1 cup of the shredded mozzarella, and arrange some pepperoni if using around the perimeter of the pizza near the crust. Transfer to the pizza stone and bake until the crust is browned, 12 to 15 minutes. Repeat with the remaining dough, white sauce and mozzarella.

When the pizzas come out of the oven, arrange the roasted butternut squash on top to look like a jack-o-lantern: Use 2 triangles for eyes and 2 black olives as eyeballs, then use 1 triangle for the nose and more triangles for teeth. Garnish with basil to make the pumpkin stem.

I used all-purpose flour instead of bread flour and put the dough in the fridge for three days as mentioned on the show. I couldn't taste much pumpkin flavor in the crust but it had very pretty yellow hue. And it was very fluffy which I really liked. Will make this again.  

Outstanding, So COOL FOR Halloween!  ...and it's delicious!

https://www.foodnetwork.com/videos/pumpkin-crust-halloween-pizza-0284328

Jeff adds a Halloween twist to pizza by giving it a pumpkin crust.

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.

Check out this easy recipe for crazy good pizza tornados--recipe from Delish.com!

Pizza Tornados

cherry tomatoes

green bell peppers,

c. small button mushrooms

c. sliced pepperoni

basil leaves

tube refrigerated pizza dough

Italian seasoning

c. mozzarella

black pepper

Greetings from India !!! Thank you so much for this recipe, everyone in my family just loved it !

Simple and fool-proof recipe.  Delicious.  Proofed it overnight and nothing collapsed. Thanks Sally, your site is my go-to source.

The absolute best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make.

Rustic Italian Pizza Dough Recipe

all purpose or 00 flour (+ some for dusting)

tsp active dry yeast

tsp sea salt

COLD water

tbs extra virgin olive oil

onions

Arrabiata Sauce

Heirloom Tomatoes

Basil

Green Onions

Smoked Mozzarella Cheese

Sauteed Mushrooms

Ricotta Meatballs

Preheat your oven as high as it will go for at least 45 minutes to one hour.

In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and active dry yeast&nbsp;(&lt;--amazon)&nbsp;on low speed until all is incorporated then add the COLD water.

Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.

(If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).

After the 8 minutes have passed remove the dough from the kitchen aid and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area. ( I prefer the oven )

Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).

Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).

Gently slide the pie on the preheated pizza stone in a hot 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.

Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.

Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well.

Sprinkle some flour on a work surface/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom. Follow the steps above afterwards.

Hand Method

Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce. This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt. The ingredients offer in their proportions what appears to be a kind of austerity — not even 3 ounces of cheese! But the result is home-cooked pizza to beat the band, exactly the sort of recipe to start a career in home pizza-making, and to return to again and again.

Pizza Margherita

pizza dough, stretched (see recipe)

tomato sauce (see note)

basil

Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.

Put the sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately 1/2 inch from the edges.

Drizzle a little olive oil over the pie. Break the cheese into large pieces and place these gently on the sauce. Scatter basil leaves over the top.

Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.

Top 40 pizza dough recipes from across the web

The most viewed pizza dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Homemade Pizza Dough

The Best Pizza Dough Recipe

Pizza Dough Recipe

Homemade Pizza Crust

How To Make The Best Homemade Pizza...

Pumpkin-Crust Halloween Pizza

No-Yeast Pizza Dough

Pizza Tornados

Homemade Pizza Crust

Rustic Italian Pizza Dough Recipe

Pizza Margherita

Detroit-Style Pepperoni Pizza

Pizza Dough Recipe

Sourdough Pizza Dough

Classic Pizza Dough

Basic New York-Style Pizza Dough Re...

No-Knead Pizza Dough

The Margherita Pizza

Pizza Dough Cinnamon Rolls

Everything Pizza Dough Bagels

Caramelized Zucchini Flatbread

Bacon And Egg Pizza

Margherita Pizza With A Fried Egg

Basic Square Pan Pizza Dough Recipe...

Whole Wheat Pizza Dough

Basic Neapolitan Pizza Dough Recipe

No Knead Roman-Style Pizza Crust Re...

Try Marc Vetri's Naples Style Pizza...

Garlic Knots

KitchenAid Pizza Dough Recipe

White Clam Pizza

Cook's Illustrated's Thin-Crust Piz...

True Chicago-Style Deep-Dish Pizza

Best Pizza Dough Recipe

Bon Appétit's Perfect Pizza

Pizza Dough

Neapolitan Pizza Dough

Sausage Pan Pizza

Cold-Prove Pizza Dough

The Last Pizza Dough I'll Ever Need

The most viewed pizza dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine