easy pizza dough recipe
The Best easy pizza dough recipe
This dough is also way healthier than store-bought or takeout pizza. I use whole wheat flour or a mix of white and whole wheat, which adds fiber and keeps the crust from being too heavy. The olive oil gives it a nice richness without being greasy, and since I control the ingredients, I know there’s no weird preservatives or extra sodium. It’s a great way to sneak in some whole grains, especially for picky eaters who won’t touch a side of veggies but will happily eat a slice of pizza. Plus, it’s versatile—you can make thin crust, thick crust, or even roll it out for stromboli or garlic knots. It’s become a staple in our house because it’s quick, healthy, and always a hit.
Easy Homemade Pizza Dough
A simple and quick pizza dough recipe that yields a crispy yet chewy crust. Perfect for customizing with your favorite toppings and sauces.
🥘Ingredients
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1 1/4 cups warm water (about 110°F)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp olive oil
- 1 cup tomato sauce or crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
👨🍳Directions
-
1
In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy. -
2
In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. -
3
Stir with a wooden spoon until a shaggy dough forms, then knead by hand for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-5 minutes. -
4
Lightly oil the bowl, place the dough inside, and cover with a clean towel or plastic wrap. Let rise in a warm place for 1 hour or until doubled in size. -
5
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. -
6
Punch down the dough and divide into 4 equal portions. On a floured surface, roll each portion into a 10-12 inch circle or your desired shape. -
7
Transfer the dough to a lightly greased baking sheet or parchment-lined pizza peel. Add sauce and toppings of your choice. -
8
Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly. Let cool for 2 minutes before slicing.
🔧Equipment
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough whisk
- Clean kitchen towel or plastic wrap
- Baking sheet or pizza stone
- Rolling pin (optional)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Homemade Pizza Dough Works
❓ Frequently Asked Questions About Pizza Dough
1. Can I make the pizza dough ahead of time?
Yes! You can prepare the pizza dough ahead of time and store it in the refrigerator for up to 48 hours. After kneading, place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp towel, and refrigerate. When ready to use, let it sit at room temperature for about 30 minutes to warm up before shaping.
2. Do I need a stand mixer to make this dough?
No, a stand mixer is not required. While it can make kneading easier, you can easily mix and knead the dough by hand. Just combine the ingredients in a large bowl and knead on a lightly floured surface for about 8-10 minutes until the dough is smooth and elastic.
3. Can I freeze the pizza dough?
Absolutely! After kneading, divide the dough into portions, wrap each tightly in plastic wrap, and place them in a freezer-safe bag. The dough can be frozen for up to 3 months. To use, thaw it in the refrigerator overnight and let it come to room temperature before shaping.
4. What if my dough doesn’t rise properly?
If your dough doesn’t rise, it could be due to a few reasons. Make sure your yeast is fresh and activated (it should foam when mixed with warm water and sugar). Also, ensure the dough is in a warm, draft-free environment. If the room is too cold, place the dough in a slightly warm oven (turned off) with the light on to encourage rising.
5. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture will be denser and chewier. For best results, use a mix of half whole wheat and half all-purpose flour. You may also need to add a little extra water, as whole wheat flour absorbs more liquid.
