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Pizza Dough

[heart_this] · Oct 9, 2015 · 19 Comments

Pizza Dough

A super easy and tasty homemade pizza dough that is perfect for pizza night!

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!

Pizza Dough
Throw some pizza sauce, mozzarella and pepperoni on and you’re good to go!

Pizza Dough
Pizza Dough
Pizza Dough

Pizza Dough
Pizza Dough

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
  1. 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.
  2. Knead the dough on a floured surface until it is smooth and elastic, adding enough flour to prevent it from sticking, about 5 minutes.
  3. 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.
  4. 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!
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: Nutritional facts powered by Edamam
Use in:
Spinach and Artichoke Dip Pizza
Mediterranean Grilled Chicken and Roasted Red Pepper Pizza with Feta and Balsamic Glaze
Taco Pizza
Jalapeno Popper Pizza
Thai Peanut Chicken Pizza
Sweet Chili Chicken Pizza
Roasted Butternut Squash and Caramelized Onion Pizza with Gorgonzola and Crispy Fried Sage
Balsamic Strawberry and Chicken Pizza with Sweet Onions and Smoked Bacon
BBQ Chicken Pizza
Curried Roasted Butternut Squash Pizza with Caramelized Onions and Gorgonzola
Granny Smith Apple and Gorgonzola Pizza
Kimchi, Bacon and Shiitake Mushroom Pizza
Apple Pie Pizza
Pizza Poppers
Pizza with Grilled Chicken, Roasted Red Peppers, and Asiago Cheese
Stuffed Crust Pizza Dip
Corned Beef and Cabbage Pizza
Shrimp Scampi Pizza
Asparagus Pizza

Similar Recipes:
Pizza Sauce
Thin Crust Pizza Dough
Cauliflower Pizza Crust (with BBQ Chicken Pizza)
Zucchini Pizza Crust (with Chipotle BBQ Bacon and Grilled Corn Pizza)
Pizza Quesadillas (aka Pizzadillas)
Eggplant Pizzas
Chicago Style Thin Crust Pizza

Food, Pizza, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Rosa's Yummy Yums says

    November 22, 2008 at 11:37 pm

    I’m so happy to hear that you liked this pizza dough, despite it being difficult to work with!

    Cheers,

    Rosa

    Reply
  2. Heather says

    November 24, 2008 at 1:24 am

    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.

    Reply
  3. http://cinderskitchen.blogspot.com/ says

    December 13, 2009 at 9:49 pm

    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/

    Reply
  4. Anshu says

    February 23, 2010 at 5:33 am

    Can you please specify what is 'Bread Flour'?

    Reply
  5. Kevin says

    February 25, 2010 at 11:44 am

    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.

    Reply
  6. Anonymous says

    April 14, 2011 at 6:49 am

    how many ounces of flour is it for 4 1/2 cups bread flour?

    Thanks,
    Ellen

    Reply
  7. Kevin says

    April 15, 2011 at 9:48 am

    Ellen: 4 1/2 cups bread flour is about 20 ounces.

    Reply
  8. lostsoulhelpmejebus says

    August 2, 2011 at 11:16 pm

    Kevin? I see this recipe makes three pizza doughs… can the remaining 2 be frozen then thawed out for later use?

    Reply
  9. Kevin says

    August 2, 2011 at 11:44 pm

    lostsoulhelpmejebus: Yes you can freeze the other two for later. Just let them thaw in the fridge overnight and continue as normal.

    Reply
  10. Stol Jockey says

    February 19, 2012 at 7:01 pm

    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!

    Reply
  11. C1PNR says

    October 9, 2015 at 8:55 pm

    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?

    Reply
  12. Maria says

    October 10, 2015 at 2:24 am

    I love an easy pizza dough recipe!

    Reply
  13. isaiah43123 says

    October 10, 2015 at 1:21 pm

    Wondering how well it will work in a bread machine.

    Reply
  14. طبخاتو says

    August 25, 2017 at 12:24 pm

    pizza That sounds really easy and simple!

    Reply
  15. Boyd Kobe says

    March 1, 2019 at 3:26 am

    I love to cook and bake but so afraid of pizza dough. After reading how easy and yummy this sounds, I’m determined to try it. What have I got to lose? Your pictures are so gorgeous. Thank you.

    Reply
    • kevin says

      March 1, 2019 at 12:36 pm

      Enjoy!

      Reply
  16. sitio web says

    February 7, 2021 at 6:45 am

    I felt very difficult with pizza daugh before reading your post but it is the greatest information for us Having breakfast in time.

    Reply
  17. Dorothy Baker says

    January 26, 2022 at 9:02 pm

    Do you have a receipe for a thick crust & a stuffed crust?

    Reply
    • kevin says

      January 31, 2022 at 2:55 pm

      I have a focaccia style thick crust recipe here: Thick Crust Pizza

      I will have to dig out my recipe for a stuffed crust!

      Reply

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Basic Pizza Dough

[heart_this] · Aug 15, 2007 · 6 Comments

This is a basic pizza dough. It has a nice crispy crust and a soft inside. If you place cornmeal under the dough it helps to prevent it from sticking to the baking dish.

Basic Pizza Dough

Basic Pizza Dough

ingredients
  • 2 teaspoons yeast
  • 1 cup warm water
  • 2 cups flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons white sugar
  • 1 handful cornmeal (optional)
directions
  1. Mix the yeast and warm water in a bowl and let sit for 10 minutes.
  2. Add everything else and mix until it forms a dough.
  3. Cover and let sit until it doubles in size, about 30 minutes.
  4. On a well floured surface form the dough into a flat circle.
  5. Transfer the dough to a baking pan with cornmeal spread over it.
  6. Top with toppings and bake in a preheated 350F/180C oven until golden brown, about 20 minutes.

Bread, Food, Pizza, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Cara says

    August 17, 2007 at 1:49 am

    I still have yet to try making my own dough… someday!

    Reply
  2. vensi says

    August 1, 2008 at 4:54 am

    hi kevin! Im browsing your recipe and it all looks yummy! I will try one of it one day. Maybe i will try first the Basic Pizza Dough. what flour you used for this?

    Reply
  3. Kevin says

    August 1, 2008 at 9:19 pm

    vensi: I used all purpose flour.

    Reply
  4. justaguy says

    January 8, 2009 at 7:13 am

    for alternative textures and flavors, try using cake flour, or a combination of all purpose and semolina flour.

    I love your site, by the way. you’ve completely inspired me to cook more and the recipes on your site that i’ve tried have all been fantastic!

    Reply
  5. Anonymous says

    November 3, 2010 at 4:19 am

    I've been making pizzas with store bought dough in a package–that needs to change! Next time I make pizza I will try this recipe, thanks

    Reply
  6. Rob says

    December 9, 2012 at 12:44 am

    I make my own pizza dough all the time, but use 3/4 cups of water to 2 cups flour instead. I also use ABin5 (no knead) olive oil dough which is good for pizza and ciabatta rolls.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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