I’m sharing my Easy Pizza Dough that comes together in under an hour with one bowl and no kneading, so you can turn out pizza or stromboli on short notice.

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I used to think homemade dough meant hours and a mess, but this Pizza Dough flips that idea. I call it the Best Homemade Pizza Dough Recipe because it actually works on weeknights, and yes its surprisingly Easy Pizza Dough to pull off.

You only need basic stuff like all purpose flour and a splash of olive oil, nothing fancy, and it responds fast so you can top it any way you like. I mess up plenty of times and still end up with a crust that sings, so give it a shot tonight.

Ingredients

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All purpose flour, big source of carbs and some protein, gives structure but little fiber.
Instant or active yeast, living organisms that make dough rise, adds light airy texture.
Warm water, hydrates flour, wakes the yeast, controls dough temperature and fermentation speed.
Granulated sugar or honey, feeds yeast and adds slight sweetness, brown crust color too.
Fine salt, boosts flavor and tightens gluten, important for balance and texture in crust.
Olive oil, adds richness and tender crumb, healthy fats and better browning on edges.
Semolina or cornmeal, optional, prevents sticking and gives a little crunchy, rustic bottom.

Ingredient Quantities

All purpose flour, 3 1/2 cups (about 440 g)

Instant yeast or active dry yeast, 2 1/4 teaspoons (1 packet, 7 g)

Warm water, 1 1/2 cups (about 350 ml, roughly 105 to 115 F)

Granulated sugar, 1 tablespoon (or honey)

Fine salt, 2 teaspoons

Olive oil, 2 tablespoons (extra virgin if you’ve got it)

Extra flour for dusting and kneading, about 1/4 cup

Semolina or cornmeal for dusting the pan, 2 tablespoons optional

How to Make this

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1. Warm the water to about 105 to 115 F, stir in the sugar then the yeast; if you’re using active dry yeast let it sit 5 to 10 minutes until foamy, if you’re using instant yeast you can skip the foam step and mix it with the flour in the next step.

2. In a large bowl combine the all purpose flour and fine salt, and if you used instant yeast add it now and stir to combine.

3. Make a well in the flour, pour in the warm yeast water and the olive oil, then stir with a wooden spoon until a shaggy dough forms, add up to about 1/4 cup extra flour only if it’s sticking too much.

4. Turn the dough out onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5 to 6 minutes; the dough should be tacky but not gummy.

5. Lightly oil a clean bowl, place the dough inside, turn once so it’s coated with oil, cover with a clean towel or plastic wrap and let rise in a warm draft free spot until doubled in size, about 1 to 1 1/2 hours.

6. Punch the dough down, divide into the number of pizzas or stromboli you want, shape each piece into a tight ball and let them rest 10 to 20 minutes so the gluten relaxes which makes stretching easier.

7. If you like a crisp bottom dust your peel or baking pan with semolina or cornmeal (about 2 tablespoons total), or skip it if you prefer; preheat your oven and pizza stone or sheet to 475 to 500 F for at least 30 minutes.

8. Stretch or roll each dough ball to your desired size and thickness, add toppings, slide onto the preheated stone or pan and bake until the crust is golden and cheese bubbly, typically 8 to 15 minutes depending on oven and thickness.

9. Tip hacks: for deeper flavor refrigerate the dough after the first rise for 24 to 72 hours then bring to room temp before shaping; also if dough feels too sticky try wetting your hands instead of adding more flour so you don’t dry it out.

Equipment Needed

1. Instant read kitchen thermometer (so you can get the water at 105 to 115 F)
2. Measuring cups and spoons for flour, water, sugar, salt and oil
3. Large mixing bowl for combining and first rise
4. Wooden spoon to stir the shaggy dough
5. Stand mixer with dough hook or a floured surface and bench scraper for hand kneading
6. Clean bowl plus plastic wrap or a clean towel to cover the dough while it rises
7. Pizza stone or heavy baking sheet preheated in the oven
8. Pizza peel or rimmed baking pan and a little semolina or cornmeal for dusting

FAQ

Can I use active dry yeast instead of instant yeast?

Yes. If you use active dry yeast proof it first in a little of the warm water with the sugar for 5-10 minutes until foamy, then add to the rest of the water and flour. Instant yeast can be mixed straight into the flour. Water temp should be about 105 to 115 F, dont use hotter or you'll kill the yeast.

How do I know when the dough is kneaded enough?

Knead about 8-10 minutes by hand or 5-7 minutes with a stand mixer. The dough should be smooth, elastic and slightly tacky not sticky. You can do the windowpane test – stretch a bit, if it forms a thin translucent sheet its ready.

My dough is too sticky or too dry, what do I do?

If its sticky, sprinkle 1 tablespoon of flour at a time while kneading up to the 1/4 cup extra called for. If too dry add warm water 1 teaspoon at a time. Dont dump a bunch of flour, add little by little so you dont end up with brick dough.

Can I make the dough ahead or cold ferment it?

Absolutely. After first mix and a short rest, you can refrigerate the dough for 24-72 hours for better flavor. Keep it in an airtight container or tightly wrapped. Bring to room temp 30-60 minutes before shaping and baking.

Can I freeze the dough and how long will it keep?

Yes. Form dough into balls, lightly oil them, put in a airtight bag and freeze up to 3 months. Thaw overnight in the fridge, then let come to room temp before stretching.

What oven temp and baking method gives the best crust?

Hot is everything. Preheat your oven with a pizza stone or steel to 500-550 F for at least 45 minutes. Bake 6-12 minutes depending on thickness and toppings. If you dont have a stone, use an inverted baking sheet preheated the same way and bake longer if needed.

Pizza Dough Recipe Substitutions and Variations

All purpose flour can be swapped for bread flour for a chewier, more elastic crust. Use the same weight 440 g but you may need a bit more water if the dough feels stiff.
Instead of packaged yeast you can use about 1 cup of mature sourdough starter. Expect longer rise times and adjust water a little if your starter is loose.
Olive oil can be replaced with melted butter for a richer, slightly sweeter crust. Use the same volume 2 tablespoons, just melt and cool before adding.
Warm water can be swapped for warm milk to get a softer crumb and fuller flavor. Use the same volume and temperature and watch the dough for hydration.

Pro Tips

– Cold ferment at least 24 hours in the fridge after the first rise for deeper flavor and better crust texture; shape only after it comes back to room temp so it stretches without springing back.

– Weigh your flour if you can; 3 1/2 cups can vary a lot by how you scoop it, and using a scale gives more consistent dough hydration and less need to add extra flour while kneading.

– If the dough feels sticky, wet your hands and the bench instead of adding more flour so you dont dry the dough out; sticky but tacky is fine, gummy is not.

– Preheat your stone or heavy baking sheet for at least 30 minutes at 475 to 500 F and slide the pizza onto it with semolina or parchment for easy transfer; high, even heat gives the best blistered crust.

– For a crisper bottom, bake directly on the hot stone and finish with a quick blast of broil for 30 to 60 seconds if the top needs more color, watching closely so it doesnt burn.

Pizza Dough Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m sharing my Easy Pizza Dough that comes together in under an hour with one bowl and no kneading, so you can turn out pizza or stromboli on short notice.

Servings

servings

Calories

250

kcal

Equipment: 1. Instant read kitchen thermometer (so you can get the water at 105 to 115 F)
2. Measuring cups and spoons for flour, water, sugar, salt and oil
3. Large mixing bowl for combining and first rise
4. Wooden spoon to stir the shaggy dough
5. Stand mixer with dough hook or a floured surface and bench scraper for hand kneading
6. Clean bowl plus plastic wrap or a clean towel to cover the dough while it rises
7. Pizza stone or heavy baking sheet preheated in the oven
8. Pizza peel or rimmed baking pan and a little semolina or cornmeal for dusting

Ingredients

All purpose flour, 3 1/2 cups (about 440 g)
Instant yeast or active dry yeast, 2 1/4 teaspoons (1 packet, 7 g)
Warm water, 1 1/2 cups (about 350 ml, roughly 105 to 115 F)
Granulated sugar, 1 tablespoon (or honey)
Fine salt, 2 teaspoons
Olive oil, 2 tablespoons (extra virgin if you've got it)
Extra flour for dusting and kneading, about 1/4 cup
Semolina or cornmeal for dusting the pan, 2 tablespoons optional

Directions

Warm the water to about 105 to 115 F, stir in the sugar then the yeast; if you're using active dry yeast let it sit 5 to 10 minutes until foamy, if you're using instant yeast you can skip the foam step and mix it with the flour in the next step.
In a large bowl combine the all purpose flour and fine salt, and if you used instant yeast add it now and stir to combine.
Make a well in the flour, pour in the warm yeast water and the olive oil, then stir with a wooden spoon until a shaggy dough forms, add up to about 1/4 cup extra flour only if it's sticking too much.
Turn the dough out onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5 to 6 minutes; the dough should be tacky but not gummy.
Lightly oil a clean bowl, place the dough inside, turn once so it's coated with oil, cover with a clean towel or plastic wrap and let rise in a warm draft free spot until doubled in size, about 1 to 1 1/2 hours.
Punch the dough down, divide into the number of pizzas or stromboli you want, shape each piece into a tight ball and let them rest 10 to 20 minutes so the gluten relaxes which makes stretching easier.
If you like a crisp bottom dust your peel or baking pan with semolina or cornmeal (about 2 tablespoons total), or skip it if you prefer; preheat your oven and pizza stone or sheet to 475 to 500 F for at least 30 minutes.
Stretch or roll each dough ball to your desired size and thickness, add toppings, slide onto the preheated stone or pan and bake until the crust is golden and cheese bubbly, typically 8 to 15 minutes depending on oven and thickness.
Tip hacks: for deeper flavor refrigerate the dough after the first rise for 24 to 72 hours then bring to room temp before shaping; also if dough feels too sticky try wetting your hands instead of adding more flour so you don't dry it out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.