This dough is so easy you can whip it up in just 30 minutes. It’s a no-fuss easy dough recipe to make from scratch using only 5 ingredients and it’s great for beginners. I truly believe its the best pizza dough recipe ever!
Whipping up my homemade pizza dough is a routine around here, and I’ve got the lowdown to nail it every time. Let’s run through the steps together.
Just so you know, you can do the old-school hand mix or take the easy road with a standing mixer and a dough hook.
Now, if you’re rolling with a pizza stone, that’s the way to go for your DIY pizzas. Pop that thing in the oven and let it heat up with everything else. The stone’s our go-to because it gives that crispy touch to the pizza’s bottom. Crank the oven to 500 degrees F and give the stone a solid 10 minutes to get cozy before you toss in the pizza. Let’s keep it real in the pizza zone.
- Active Dry Yeast: Use instant yeast to start to create the dough for a light and spongy texture. We activate it in warm water and add a little salt and sugar. You can use a temperature controlled kettle to get you the right temp, or warm in the microwave for just a few seconds.
- Flour: Use all-purpose flour for the best results. If you have a gluten intolerance, you can use a 1:1 GF flour.
- Olive Oil: Oil helps to add moisture to the dough. Olive oil is first choice, but a vegetable oil will work well.
- Salt: I like using Sea Salt. Salt will enhance the flavor of the easy pizza dough by adding a subtle salty taste.
- Sugar: Granulated Sugar adds food for the yeast, promoting fermentation and contributing to a light and airy crust. It also enhances the browning of the crust during baking and can balance the overall taste.
Make the Dough
Start by activating the yeast with warm water and sugar. Give it about 5 minutes and you’ll notice the yeast slowly dissolving into the warm water to become integrated.
Next you’ll add olive oil and mix to combine. You’ll notice some beads of olive oil, but that’s completely normal. Now you’re ready to add the flour. Mix it in the bowl until it becomes shaggy and you can’t mix with a wooden spoon anymore. The dough will start to form a sticky ball, add more flour as needed until the dough is only very slightly tacky and smooth.
Transfer the dough to a floured surface and knead for about 3 to 5 minutes or until a smooth ball forms. I like to use my hands to knead but you can always use a mixer fitted with a dough hook.
Let the dough rise for about 10 or up to 30 minutes while you preheat the oven with the pizza stone at 500 F degrees.
Once the dough has risen, split it into 4 equal parts for convenient single-serve portions—perfect for a whole meal. If you’re leaning towards a larger 14-inch pizza, just divide the dough in half. Making individual-sized pizzas adds a fun twist, letting everyone in the family join in on creating their own personalized pies. Enjoy the hands-on pizza-making experience!
Roll it out on a well-floured surface until it’s about 1/2 inch thick. Transfer rolled-out dough pieces to a parchment paper before you begin adding the toppings.
Once the pizza is assembled, transfer it (with the parchment paper underneath) to the preheated pizza stone in the oven. Bake the pizza on the preheated pizza stone for 6-12 minutes until the cheese is bubbly and the crust is golden brown. Be Careful and start checking the pizza at 6 minutes!
Then remove the pizza from the oven and place it on a wire cooling rack to cool for at least 5-10 minutes before cutting.
What if I don’t have a pizza stone?
If you don’t have a pizza stone you can preheat a baking pan in the same way you preheat the stone.
Easy Pizza Dough
- 1 ¼ Cups Warm water (105 ℉)
- 1 TB Active Dry Yeast
- 1 TB Granulated Sugar
- 2 TB Olive Oil
- 2 ¾ Cups All Purpose Flour
- 1 Tsp Salt
- Preheat the oven with the pizza stone to 500℉ or at least 10 min before baking
- While the oven is preheating. In a small bowl, activate the yeast by mixing together in warm water and sugar; allow 5 minutes for it to proof.
- In a separate large bowl add the flour and salt and mix to combine.
- Once the yeast has proofed for 5 minutes, add the olive oil to the yeast and mix until combined.
- Add the yeast mixture into the dry ingredients and mix with a wooden spoon until the dough becomes shaggy and you’re no longer able to mix.
- Transfer to a floured surface and knead the dough by hand to form a tight ball. About 3-5 minutes of kneading.
- Place the dough back into the same bowl. Cover with a plastic wrap or towel and set aside at room temperature to rise for 15 minutes.
- Divide the dough into 4 equal portions and roll onto floured surface. Or divide it in 2 equal portions for a larger pizza. Roll the dough in a circular shape and about ¼ to ½ inch thick depending on what you like.
- Place the rolled pizza dough onto parchment paper. Give it one final roll to firm it up, then proceed to add your sauce and toppings.
- Place the dough with the parchment paper onto the preheated pizza stone in the oven and bake for 6-12 minutes. Keep a close eye, starting to check at the 6-minute mark, until the dough achieves a light golden color and puffs slightly.