Pizza night has never been easier or better than with this super easy homemade pizza dough! You pretty much just mix the few simple ingredients, knead it for a few minutes, let it rise, spread it out and you are good to top it with your favourite pizza toppings before baking it to pizza perfection! Since it does require some rise time you need to plan ahead a bit but you can also let it rise in the fridge for 24 hours so it’s ready to go when you are! Once you have the dough all loaded up with toppings it only takes 10-15 minutes in the oven to bake, making for one really quick and easy pizza dinner!
Throw some pizza sauce, mozzarella and pepperoni on and you’re good to go!
Pizza Dough
Prep Time:15 minutes Rise Time:2 hours Cook Time:15 minutes Total Time:2 hours 15 minutes Servings: 4(1 14 inch, 4 serving, pizza)
A super easy and tasty homemade pizza dough that is perfect for pizza night!
ingredients
- 3/4 cup warm water
- 1 teaspoon honey or sugar
- 2 teaspoons active dry yeast
- 1 tablespoon olive oil
- 2 cups flour
- 1/2 teaspoon salt
directions
- Mix the water, honey and yeast and let sit until foamy, about 10 minutes, before mixing in the oil, flour and salt until it forms a ball.
- Knead the dough on a floured surface until it is smooth and elastic, adding enough flour to prevent it from sticking, about 5 minutes.
- Oil a large bowl, place the dough in it, cover it and let it rise to doubles in size, about 1 1/2 to 2 hours.
- Form or roll the dough into the desired shape, place on an oiled baking sheet, top with your favourite toppings and bake in a preheated 500F/260C oven until the edges of the dough are golden grown, about 10-15 minutes.
Tip: Sprinkle some cornmeal onto the oiled baking sheet to help prevent sticking.
Option: After kneading the dough, place it in the covered oiled container and let it rise in the fridge for 24 hours before pulling it out 10 minutes before using it to let it warm up.
Option: Place the dough in the freezer to use later. Thaw it out in the fridge, let it rise at rom temperature, spread it out, top it and bake it
Option: Brush the edges of the dough with garlic butter for a tasty crust!
Option: After kneading the dough, place it in the covered oiled container and let it rise in the fridge for 24 hours before pulling it out 10 minutes before using it to let it warm up.
Option: Place the dough in the freezer to use later. Thaw it out in the fridge, let it rise at rom temperature, spread it out, top it and bake it
Option: Brush the edges of the dough with garlic butter for a tasty crust!
Nutrition Facts: Calories 269, Fat 4g (Saturated 0.5g, Trans 0), Cholesterol 0, Sodium 294mg, Carbs 49g (Fiber 2g, Sugars 1g), Protein 7g
Nutrition by: 
Use in:
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I’m so happy to hear that you liked this pizza dough, despite it being difficult to work with!
Cheers,
Rosa
i always appreciate when people post their kitchen frustrations – so i know i’m not the only one who has them! pizza dough is an enigma with me – sometimes i get it right, sometimes not. i think it is one of those things i will quest the rest of my life to perfect. not that i’m sad about that 😉 i’ll try this one, though, since you seem to have eventually succeeded 🙂 and, personally, i like the odd shaped pizzas. they remind me so much more of the pizza i gorged on every day in italy. mmmm.
This sounds like a wonderful combination. I can't wait to try it!! I was reading the comments that were posted about the pizza crust being difficult to work with. Please check my recipe out at: http://cinderskitchen.blogspot.com/
Can you please specify what is 'Bread Flour'?
Anshu: Bread flour has a slightly higher protein content than all purpose flour (12-14% vs 10-12%) which makes it better for bread products such as this pizza dough.
how many ounces of flour is it for 4 1/2 cups bread flour?
Thanks,
Ellen
Ellen: 4 1/2 cups bread flour is about 20 ounces.
Kevin? I see this recipe makes three pizza doughs… can the remaining 2 be frozen then thawed out for later use?
lostsoulhelpmejebus: Yes you can freeze the other two for later. Just let them thaw in the fridge overnight and continue as normal.
I've tried dozens of recipes for pizza crust, nearly all only once. This one I'll be trying again …..I agree with you Kevin, It's difficult to work with and STICKY I had cornmeal and flower all over the kitchen before it was done. I did manage a roundISH pie on the third one… BUT by far the best by far for a nice thin crust. Great texture and taste…. Thanks for posting!
I'm more interested in what 2 cups of bread flour weighs as opposed to what 4 /12 cups weighs. Is there an error here?
I love an easy pizza dough recipe!
Wondering how well it will work in a bread machine.