Why You’ll Love Easy Pizza Dough Recipe Recipe
This pizza dough is incredibly versatile, forgiving, and beginner-friendly. Whether you’re making a classic margherita or loading it up with your favorite toppings, the result is always a golden, crisp crust with a tender interior. The dough comes together quickly, rises beautifully, and bakes up in just minutes—making it ideal for busy weeknights or weekend pizza parties. Plus, it stores well for later use.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/4 tsp active dry yeast
1 1/2 cups warm water (110°F/45°C)
3 1/2 to 4 cups all-purpose flour
2 tbsp olive oil
2 tsp salt
1 tsp sugar
Directions
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In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for about 5 minutes, or until the mixture becomes frothy.
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In a large mixing bowl, add 3 1/2 cups of all-purpose flour and the salt. Mix briefly.
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Create a well in the center of the flour and pour in the yeast mixture along with the olive oil.
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Stir the mixture with a spoon or your hands until a rough dough forms. If the dough feels too sticky, gradually add more flour, up to 4 cups total.
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Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
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Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
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Punch down the dough, divide it into two equal portions, and roll each out on a floured surface to your preferred thickness.
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Add your desired toppings and bake in a preheated 475°F (245°C) oven for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Servings and timing
This recipe makes enough dough for two 12-inch pizzas.
Prep time: 1 hour 20 minutes (including rise time)
Cook time: 10-12 minutes
Total time: About 1 hour 30 minutes
Variations
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Whole Wheat Dough: Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.
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Herbed Crust: Add 1-2 teaspoons of dried Italian herbs (like oregano or basil) to the flour for extra flavor.
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Stuffed Crust: Add a strip of mozzarella cheese around the edge before folding over the crust for a cheesy border.
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Garlic-Infused Dough: Mix 1 teaspoon of garlic powder or finely minced garlic into the dough for a garlicky kick.
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Thin Crust: Roll the dough out thinner and bake for slightly less time for a crispier finish.
Storage/Reheating
To store leftover dough, wrap it tightly in plastic wrap or place in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the dough in a freezer-safe bag for up to 3 months.
To use frozen dough, thaw overnight in the refrigerator and let it come to room temperature before rolling.
Leftover baked pizza can be stored in the fridge for up to 4 days. Reheat in a hot oven or skillet for best texture.
FAQs
How do I know if my yeast is active?
If your yeast mixture becomes frothy after sitting in warm water with sugar for about 5 minutes, it’s active and ready to use.
Can I make the dough ahead of time?
Yes, you can make the dough up to 3 days in advance and keep it refrigerated. Let it come to room temperature before rolling out.
Can I freeze this pizza dough?
Absolutely. Freeze the dough after it has risen and been divided into portions. Thaw in the fridge overnight before using.
What flour is best for pizza dough?
All-purpose flour works well, but for a chewier crust, bread flour is a great alternative.
Can I use instant yeast instead of active dry yeast?
Yes. You can substitute instant yeast at a 1:1 ratio and skip the proofing step—just mix it directly into the flour.
What if I don’t have olive oil?
You can substitute another neutral oil like canola or vegetable oil, though olive oil adds better flavor.
How can I make the dough rise faster?
Place the covered bowl in a warm (but not hot) oven or near a warm stove to speed up the rising process.
Is kneading the dough necessary?
Yes. Kneading develops the gluten, giving the dough its structure and chewy texture. Don’t skip it.
Can I use this dough for calzones or breadsticks?
Definitely. This dough is very versatile and works well for calzones, breadsticks, and even flatbreads.
Why is my dough too sticky or too dry?
Dough consistency can vary based on humidity and flour brand. Adjust by adding more flour (if sticky) or a splash of water (if too dry), a little at a time.
Conclusion
This easy pizza dough recipe is your ticket to restaurant-quality pizza made right in your kitchen. Whether you’re a seasoned cook or a beginner, the simple ingredients and steps make it foolproof. Perfect for family pizza night, spontaneous dinners, or meal prepping—this dough is sure to become a regular part of your homemade favorites.
Easy Pizza Dough Recipe
An easy and versatile homemade pizza dough recipe that yields a soft and chewy crust—perfect for your favorite toppings and quick pizza nights.
- Prep Time: 1 hour 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 2 pizza crusts (12-inch each)
- Category: Pizza
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 1/4 tsp active dry yeast
- 1 1/2 cups warm water (110°F/45°C)
- 3 1/2 to 4 cups all-purpose flour
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp sugar
Instructions
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy.
- In a large mixing bowl, combine 3 1/2 cups of flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- Stir until a dough forms. If the dough is too sticky, gradually add more flour until it comes together.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and divide it into two equal parts. Roll out each portion on a floured surface to your desired thickness.
- Add your favorite toppings and bake in a preheated oven at 475°F (245°C) for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
Notes
- You can freeze the dough after the first rise for later use.
- Let the dough rest at room temperature for 20 minutes before shaping if it’s been refrigerated.
- Use a pizza stone for an extra crispy crust.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 290mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
