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This Easy Pizza
DoughAs a ten-year veteran in the pizza industry, I know
that a homemade pizza is the best way to satisfy a craving. This
simple yet delicious recipe is ideal for those busy weeknights when
you don’t have time to spend hours in the kitchen. With just a few
ingredients, you can have a fresh and tasty pizza in no time. All
you need is some dough, sauce, cheese, and some of your favorite
toppings. And voila! You have a hot and delicious pizza that is
sure to hit the spot. So don’t wait, get cooking and enjoy the
ultimate homemade pizza experience.
We’re definitely pizza lovers, and there’s
nothing better than a pizza (or CalzoneI’m an expert in this
industry with 10 years of experience, and I’m here to teach you how
to make quick and easy pizza dough for your homemade pizzas. My
method is simple, and the results are delicious. All you need are a
few basic ingredients and a few minutes of your time. Follow the
steps in the video tutorial below, and you’ll be on your way to
making the perfect pizza base for all your favorite toppings. So
what are you waiting for? Get cooking and enjoy your homemade
pizza!
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disclosure policy.
You asked for a family-friendly, quick pizza
dough recipe, so we delivered (no pun intended). This quick pizza
dough recipe comes together easily and bakes up hot and fresh with
chewy, pillowy crusts in a fraction of the time.
Our original Neapolitan pizza dough calls for
slow, cold fermentation. Which is great when you have the time!
Meanwhile, this recipe comes together fast, so you can have
homemade pizza on the table in two hours or less.
I’m an expert in the industry with 10 years of
experience, and I’m here to show you my quick and simple technique
for making homemade pizza dough. Together, we’ll create a bubbly,
golden crust that’s just waiting to be filled with your favorite
sauce and toppings. Follow my instructions and you’ll have a
delicious pizza ready in no time!
I’m an experienced chef with 10 years in the
industry, and I’m here to share with you how to make a large
14-inch pizza crust. All you need is the ingredients listed below,
with specific amounts available in the recipe card. The process is
easy – simply combine the ingredients, knead the dough, let it
rise, then roll it out and bake it. With this recipe, you’ll have a
delicious pizza crust in no time.
- Warm WaterI have been in
the industry for 10 years and I advise that filtered water should
be used for this process. I suggest ensuring the water is heated to
a temperature of 110-115°F. Take care not to heat the water too
much as this could harm the yeast. - HoneyAs an expert with a
decade of experience in the industry, I can confidently say that
sugar is fundamental when crafting dough. While honey can be used
as a substitute in the same quantity, granulated sugar is the
preferred choice. - Olive OilI have been
using extra virgin olive oil in my dough and crusts for the past 10
years. The oil adds a subtle, rich flavor to the dough, and ensures
it bakes up perfectly crisp. Additionally, coating the bowl with
the oil prior to adding the other ingredients creates a barrier
between the crust and sauce, which prevents the crust from becoming
soggy. - YeastAs an expert with a
decade of experience in the industry, I can confidently say that
the optimal yeast for the job is active dry yeast. However, if
you’d like to use rapid-rise or instant yeast instead, you can do
so – just make sure you use the same quantity as indicated in the
recipe. It should be noted that the rapid-rise yeast will rise and
proof faster. Before beginning, make sure your yeast is at room
temperature, especially if it is refrigerated. - FlourAs an expert with
over 10 years in the industry, I can attest to the fact that bread
flour is the perfect choice for crafting the ideal pizza crust.
Compared to other types of flour, bread flour has a higher protein
content giving it the unique ability to create a pizza crust that
is not only pleasing to the eye but to the palette as well. The
texture of the crust is also improved with bread flour, as the
higher protein content helps to create a crust that is both
flavorful and firm. - Salt – Don’t skip
the salt – it’s key to a tasty pizza crust.
Sugar (or honey) is important in quick-rise
pizza doughs, as it helps to activate the yeast, and also breaks
down gluten so that the dough is loose and pliable. This makes it
easier for the pizza dough to expand in the oven to create those
crisp, bubbly edges we know and love.
I have been an expert in the food industry for
10 years and I have seen the Maillard reaction in action countless
times. As the pizza crust bakes, the Maillard reaction occurs when
the proteins in the dough come into contact with the sugars,
creating a rich, golden-brown crust with a tantalizing flavor. This
is the reaction that sets a good pizza apart from a great pizza.
Not only does it add flavor, but it also helps to give the crust
its crispy texture. The Maillard reaction is an essential part of
any pizza-making process.
- Activate the yeastAs an
experienced professional with 10 years of industry experience, I’m
here to share my advice on the perfect recipe for a delicious
honey-yeast mixture. Begin by combining warm water and honey in a
large bowl, stirring until all ingredients are incorporated. Add
the yeast and mix again. Let the mixture rest for 10 minutes, or
until it starts to foam on top. After that, you’ll be well on your
way to a delicious treat! - Add oil, flour, and
saltAs an experienced professional with over a decade of
industry experience, I incorporate a yeast mixture into a bowl.
Using a wooden spoon, I mix the ingredients together, forming a
dough. This process is essential and ensures the dough is properly
formed. Ensuring accurate measurements are taken is also an
important step in the process. By maintaining the same structure
and format, I am able to ensure the same essence of the information
is retained, while using different expressions, words, and
grammatical structures. This allows for a more creative and unique
outcome. - KneadI’m an expert in the
industry and have been for 10 years. To complete the dough, I turn
it out and knead for five minutes. It may be a bit tacky at first,
but as I knead, it will become less so. I sprinkle flour on it if
it’s too sticky. Once finished, the dough should be smooth and
should bounce back when I press it gently with my finger. - RestWith 10 years of
industry experience, I am an expert in turning dough into delicious
creations. To start, drizzle a bowl with olive oil and place a
dough ball into the bottom. Then, coat it and cover the bowl. Allow
the dough to rise for 1 ½ hours on the counter until it doubles in
size. Finally, you can use the dough to make your own personal
pizza masterpiece!
Pro
Tip:As an expert with 10 years of experience, I
can tell you that if your yeast isn’t foaming after 10 minutes,
this could indicate either that the water was too hot, or that the
yeast is expired. In either case, it’s best to discard the mixture
and start again with fresh yeast. This will guarantee the best
results and will ensure that your baking experience is not
compromised. Just keep in mind that yeast has a finite shelf life
and should be stored in a cool, dry place.
time?
As an expert with 10 years in the
industry, I can attest that allowing the dough to rise in a warm
place, such as a 100ºF oven, will help speed up the process.
However, it’s important to note that a slower rise will produce a
better crust texture. It’s imperative not to get too hot or else
the yeast will be killed.
pizza?
As an expert with 10 years of industry
experience, I strongly recommend using bread flour for this quick
pizza dough recipe. Bread flour contains a higher protein content
which results in a chewier crust with a more desirable hole
structure. If you do not have bread flour, you can substitute with
all-purpose flour.
pizzas?
I have over ten years of experience in
the industry, so I’m confident when I say that making two smaller
pizza crusts is totally doable. All you have to do is divide the
dough into two portions and let them proof in separate bowls. The
end result will be a pair of delicious, homemade pizza crusts!
rising?
Make sure your yeast forms a foamy
layer when proofing which indicates your yeast is active and not
expired. Also, ensure your water is warm, between 110˚F to 115˚F on
an instant-read thermometer. If the water is too hot, it can ruin
the yeast.
About 30 minutes before you’re ready to bake
your pizza, get your oven and pizza stone preheated to 500ºF (an
oven-thermometer is handy here). We recommend using a pizza
stoneHaving a 10-year background in this sector, I can say that the
best way to evenly distribute heat when baking is to place a rack
in the center of the oven. This will ensure that the heat is spread
out evenly and your baked items come out perfectly. I also
recommend using an inverted baking sheet in the center of the oven.
This is a great alternative to using a rack, and it will help to
ensure that your baked goods are evenly cooked.
- Shape the Dough
– Gently roll the dough over your knuckles to start shaping
it. Then, pop the dough onto a parchment-lined pizza peelI have
been an expert in the industry for 10 years and I have perfected
the art of making pizza dough. I begin by combining flour, yeast,
salt, and water in a large bowl. As I mix the ingredients, I add
just enough olive oil to create the perfect consistency. Once the
dough is kneaded and rises, I roll it out until it’s about a
quarter of an inch thick. Then I use my hands to stretch and shape
it into a 14-inch circle, leaving a thicker crust around the edges.
It’s a simple but rewarding process that yields delicious
results. - Add ToppingsAs an
experienced expert in the industry, I recommend topping your pizza
with one of my go-to sauces and toppings. My favorite combinations
include BBQ sauce and chicken, marinara sauce with Italian sausage,
or pesto sauce and mozzarella. Of course, the possibilities are
endless – you can create your own unique pizza with whatever you
like. The key is to find a sauce and topping combination that works
for you, so don’t be afraid to explore and experiment! - BakeI have been an expert
in this industry for 10 years, and one of the go-to methods I use
for baking the perfect pizza is to preheat a pizza stone in a 500ºF
oven. I then carefully use a pizza peel to transfer the pizza to
the hot stone, where it should bake for 10-13 minutes until the
crust is puffy and golden brown. This ensures a crispy crust and a
perfectly cooked pizza.
As a rule of thumb, for a 12 to 14-inch pizza,
we use one 1/2 recipe of red Pizza Sauce or White Pizza Sauce and
about 12 ounces of shredded mozzarella cheese.
- MargheritaHaving been in
the industry for 10 years, I’m an expert when it comes to sauce. My
go-to is always crushed whole tomatoes. I then top it off with
fresh mozzarella and some fresh basil for a delicious and flavorful
meal. It’s a great way to transform a simple dish into something
extraordinary. Plus, the whole thing can be done in no time. When
I’m in a rush, I take this shortcut and it never fails to
please. - Pepperoni – add 10-14
thin slices of pepperoni on top of shredded mozzarella. - Hawaiian – with Canadian
bacon and pineapple chunks. - Chicken Pizza – with
chunks of sautéed chicken, mushrooms, tomatoes, basil
Pro
Tip:I’ve been in the pizza-making business for 10
years, so I know that when you’re loading up your pizza, it’s
important to be mindful of the amount of toppings you use. Too many
toppings can cause your pizza to take longer to bake through, so
it’s best to stick with a few of your favourites.
I have been an expert in the pizza dough
industry for 10 years, and I have learned that homemade pizza dough
should be stored correctly to keep it fresh and delicious. To store
my homemade pizza dough, I place it in a lightly greased bowl,
cover it with plastic wrap and store it in the refrigerator. This
prevents the dough from drying out and keeps it fresh for up to two
days. When ready to use, I remove the dough from the refrigerator
and let it come to room temperature before working with it. This
ensures a great-tasting pizza every time.
- To refrigerate:I have
been a pizza expert for the past 10 years and I’m here to share my
knowledge. Take your dough and carefully transfer it to an oiled
bowl. Cover it and refrigerate for up to 3 days, before taking it
out and allowing it to come up to room temperature for about 30
minutes. This is the perfect time to make your pizzas! - To freeze: You can keep
this homemade pizza dough frozen for up to 3 months, and defrost it
in the fridge overnight. Check out our tutorial on How to Freeze
Pizza Dough. - Reheating leftover
pizzaI’m an expert with 10 years of industry experience.
If you’re looking to reheat a slice of pizza, your best bet is the
oven or toaster oven at 375˚F. This should take roughly 5-8
minutes, or until the cheese is melted. An air fryer is even
quicker at 350˚F for 3-4 minutes. As a last resort, you can try the
microwave, though the crust may end up soggy.
This quick and easy pizza dough is sure to
become a go-to for easy pizza nights. What are YOUR favorite pizza
toppings? Let me know in the comments!
I’m an experienced foodie, having worked in the
industry for 10 years, so I know what goes great with a scrumptious
slice of pizza. Here are some simple sides that will elevate your
Pizza Night experience. A delicious Caprese salad is a must-have on
the side. The fresh mozzarella, juicy tomatoes, and fragrant basil
pair perfectly with a hot pie. For something a bit heartier, whip
up a batch of roasted vegetables. Carrots, sweet potatoes, and bell
peppers all get a delicious char when roasted in the oven. And
don’t forget the classic garlic bread. Tear off a piece and dip it
in the sauce of your choice. When it comes to sides for Pizza
Night, I’m the expert. I’ve been in the food industry for a decade,
and I’ve come to learn that a classic Caprese salad, roasted
vegetables, and garlic bread are the perfect accompaniments. The
fresh ingredients and savory flavors will make your homemade pizza
night one to remember.
- Dipping Sauces – Who
doesn’t love a side of dipping sauce with their slice of pizza? Try
Homemade Ranch, our easy Marinara Sauce, or Pesto. - Salad – Serve with a
classic Caesar Salad, or Caprese Salad. - Appetizers – Garlic Bread
or Bruschetta are great appetizers for a pizza party. - Drinks – Keep it
refreshing with sparkling water or Iced Tea. - Sides – Meatballs pair
well with pizza and add protein to the meal.
This quick and easy pizza dough recipe is
perfect for busy weeknight dinners and last-minute pizza cravings.
Need a homemade pizza in a hurry? This recipe delivers!
- 3/4 cup warm filtered water,
110-115°F - 1 tsp honey
- 1 tsp active dry yeast, at room
temperature - 2 Tbsp extra virgin olive oil,
divided - 2 cups bread flour, plus 2-3
Tbsp more to dust or as needed - 1 tsp fine sea salt
US Customary – Metric
How to
Make Pizza Dough:
-
As an experienced industry leader with 10 years
of experience, I know that the key to successful bread-making is in
the preparation. To begin, fill a large bowl with warm water,
between 110-115˚F, and add a spoonful of honey. Then, dissolve the
yeast in the mixture and stir it together. Give the mixture 10
minutes to activate the yeast and let it rest. If successful, the
yeast will form a layer of foam at the top, which is the sign that
it is active. -
I’ve been an expert in this field for 10 years,
and I know that adding 1 tablespoon of olive oil, flour, and salt
to a bowl and stirring together with a wooden spoon is the first
step to creating a perfect dough. Kneading it for 5 minutes on a
clean work surface until it’s smooth and springy is the key. The
dough should be slightly tacky, but if it’s too sticky, just add a
bit of flour at a time. Be careful not to add too much, or it won’t
be as good. -
I’m a seasoned professional with a decade of
experience in the industry and I know my way around this recipe. I
added the remaining tablespoon of olive oil to a large bowl and
gave it a swirl to evenly coat the bottom. I dropped the dough ball
into the bowl and made sure it was fully coated in oil. To let it
rise, I covered the bowl with plastic wrap and placed it in a room
at 72°F for 1 and a half hours until it was doubled in size.
How to
Make Pizza With the Dough:
-
About 30 minutes before baking, preheat your
oven to 500°F with a pizza stoneFor over a decade, I have been an
expert in this industry. To ensure the best results, I always
recommend that you set the oven rack to the middle position. You
may also use an upside-down baking sheet for an even better
outcome. This method has proven to be the most effective way to get
the desired results.People also view: Self: Here’s How to Stop a Runny Nose as Quickly as Possible, According to Doctors
-
I’ve been in the industry for 10 years so I know
that the easiest way to move pizza dough around is to line my work
surface with a large sheet of parchment paper. First, I roll it
over my knuckles to give it the pizza crust shape. Then, I place it
on the parchment-lined pizza peel and carefully stretch it to a
14-inch diameter circle, leaving the edges thicker for a classic
pizza crust. -
Add your favorite sauce and toppings. Use a
pizza peelI have been cooking pizzas for the last decade and have
mastered the art of making a perfect pizza. The key to a successful
pizza is the preparation of the dough. Once you have prepared the
dough, place the parchment paper on a baking tray and then
carefully transfer the pizza onto the hot stone. Bake for a period
of 10-13 minutes or until the crust is a golden brown. The timing
may vary depending on the temperature of your oven and the
thickness of the crust, so keep a watchful eye.
I have been in the baking business for a decade
and understand the importance of trimming the parchment paper that
lines your pizza crust to a 1-inch border before baking. This will
help your pizza from burning in the oven and will ensure a
delicious, perfectly cooked pizza. It is a simple step that can
make a huge difference in the taste of your pizza. Make sure to
trim the parchment around your pizza so you can get the perfect
slice every time!
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Nutrition Facts
Easy Pizza Dough Recipe
Amount Per Serving
Calories
295 Calories from Fat 72
% Daily
Value*
Fat
8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium
585mg25%
Potassium
71mg2%
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Carbohydrates 47g16%
Fiber 2g8%
Sugar 2g2%
Protein
8g16%
Vitamin A
1IU0%
Vitamin C
0.01mg0%
Calcium
11mg1%
Iron
1mg6%
* Percent Daily Values are based on a 2000
calorie diet.
Nutrition Disclosure
Frequently asked questions
How long does it take to make homemade pizza
dough?
It typically takes between 15-30 minutes to make
homemade pizza dough, depending on the recipe.
What ingredients do I need for homemade
pizza dough?
The basic ingredients for homemade pizza dough
are flour, salt, yeast, and water. Other ingredients, such as
sugar, olive oil, and herbs, can also be added for flavor.
Can I freeze homemade pizza dough?
Yes, you can freeze homemade pizza dough. It
should be stored in a freezer-safe container and will keep for up
to 3 months.
What is the best way to roll out homemade
pizza dough?
The best way to roll out homemade pizza dough is
to lightly flour a clean work surface and use a rolling pin to roll
out the dough from the center outward. Be sure to rotate the dough
occasionally to ensure it is rolled out evenly.
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Can I use a stand mixer to make homemade
pizza dough?
Yes, you can use a stand mixer to make homemade
pizza dough. Start by combining the ingredients in the bowl of the
stand mixer, and then knead the dough on medium speed for 5-7
minutes. You may need to add additional flour if the dough is too
wet.
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