Quick & Easy Pizza Dough Recipe (VIDEO)
This Easy Pizza Dough is perfect for busy weeknights or whenever a craving for pizza strikes. Sometimes, all we want is a hot and fresh homemade pizza on the table fast and this recipe delivers!
We’re definitely pizza lovers, and there’s nothing better than a pizza (or Calzone) made with homemade pizza dough. Watch the video tutorial below to learn how to make fast and easy pizza dough – the perfect base for all your favorite pizza toppings.
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EASY Homemade Pizza Dough
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.
Quick Pizza Dough Video
Watch Natasha make this quick and easy homemade pizza dough. Learn how to make a perfectly bubbly, golden crust that’s ready to smother with pizza sauce, plus your favorite toppings.
This recipe makes enough dough for one large 14-inch diameter pizza crust. Below is a quick overview of what you’ll need, with the full recipe amounts available in the recipe card.
- Warm Water – We recommend using filtered water, warmed to 110-115ºF. Be careful that your water isn’t too hot as it may kill the yeast.
- Honey – Sugar is key when making dough. You can substitute honey with the same amount of granulated sugar.
- Olive Oil – Extra virgin olive oil adds richness to the dough and helps it bake up nice and crispy. Coating the bowl in oil also coats the crust which keeps it from getting soggy under the sauce.
- Yeast – We use active dry yeast. You can also use the same quantity of rapid-rise or instant yeast and follow the recipe as directed, keeping in mind that rapid-rise yeast will rise and proof slightly faster. If your yeast is refrigerated, bring it to room temperature before you start.
- Flour – Bread flour has a higher protein content and creates a better pizza crust texture.
- Salt – Don’t skip the salt – it’s key to a tasty pizza crust.
Sugar: The Secret Ingredient in Pizza Dough
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.
As the pizza crust bakes, it also undergoes what’s called a Maillard reaction: the sugars react with the proteins in the dough to create a flavorful, beautifully browned crust.
How to Make Easy Pizza Dough
- Activate the yeast – In a large mixing bowl, stir together warm water and honey. Sprinkle with yeast and stir to combine. Let the mixture rest for 10 minutes or until it begins to foam at the top.
- Add oil, flour, and salt to the bowl with the yeast mixture, using a wooden spoon to bring the dough together.
- Knead – Turn the dough out and knead for 5 minutes. Sprinkle with flour if it’s too sticky but keep in mind, It will start out a bit tacky but will become less so as you knead. Continue until the dough is smooth and bounces back when you gently press it with your finger.
- Rest – Drizzle a new bowl with olive oil, then place the dough ball into the bottom of the bowl and turn to coat. Cover the bowl and leave the dough to rise on the counter for 1 ½ hours, until it’s doubled in size. It’s time to turn your homemade dough into the pizza of your dreams!
Pro Tip: If your yeast isn’t foaming after 10 minutes, this could mean that your water was too hot or that the yeast you’re using is expired. You’ll need to discard the mixture and try again with fresh yeast.
Placing the dough in a warm spot, like a 100ºF oven, can help it rise faster. However, the crust texture turns out slightly better with a slower rise. Make sure it’s not too hot or you will kill the yeast.
Bread flour is our first choice for this quick pizza dough recipe since the higher protein content in bread flour produces a chewier crust with a better hole structure. You can substitute with all-purpose flour if that is what you have on hand.
Yes. To make two smaller pizza crusts, divide the dough into two portions and proof them in separate bowls.
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.
How to Make Pizza at Home
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 stone, but you can also place an inverted baking sheet into the center of the oven instead.
- Shape the Dough – Gently roll the dough over your knuckles to start shaping it. Then, pop the dough onto a parchment-lined pizza peel and finish stretching and shaping the dough into a 14” circle. Leave a thicker crust around the edges.
- Add Toppings – Finish your pizza with your choice of sauce and toppings (see below for some of our favorite variations).
- Bake – Finally, use the pizza peel to transfer the pizza to your hot pizza stone. Bake at 500ºF for 10-13 minutes or until the crust is puffed and golden brown.
Pizza Toppings and Variations
- Margherita – use crushed whole tomatoes for sauce and top with fresh mozzarella, and fresh basil.
- 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: Be careful not to overload your pizza with toppings or it will take longer to bake through.
This pizza dough keeps well. Here’s how to store your homemade pizza dough:
- To refrigerate: Transfer the dough to an oiled bowl, cover it refrigerate for up to 3 days. Take the dough out and let it come to room temperature for 30 minutes before you 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 pizza: You can reheat a slice of pizza in the oven, or toaster oven at 375˚F for 5-8 minutes or until the cheese is melted. An air fryer is even faster at 350˚F for 3-4 minutes. You can also microwave for 30 seconds but the crust is more likely to get 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!
Pizza Pairings: Delicious Sides and Appetizers
Now that you’ll be enjoying homemade pizza on the regular, here are some easy sides to serve on pizza night.
- 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.
Easy Pizza Dough Recipe
How to Make Pizza Dough:
- In a large mixing bowl, combine warm water (110˚-115˚F), honey, and yeast. Stir together and set aside for 10 minutes to activate the yeast. You should see it form a layer of foam at the top. This indicates your yeast is active.
- Add 1 Tbsp olive oil, flour, and salt and stir together with a wooden spoon until the dough comes together. Transfer to a clean work surface and knead for 5 minutes or until the surface of the dough is smooth and springy. The dough should be slightly tacky and will get less sticky as you knead. If it is too sticky to knead, sprinkle on a little bit of flour at a time until you have a workable dough, but don't add too much flour.
- Add the remaining 1 Tbsp olive oil to a large clean bowl and swirl to coat the bottom. Add the dough ball and turn to coat it in oil. Cover the bowl with plastic wrap and let rise at room temperature (72°F) for 1 1/2 hours, or until doubled in volume.
How to Make Pizza With the Dough:
- About 30 minutes before baking, preheat your oven to 500°F with a pizza stone in the center of your oven, or use an inverted baking sheet.
- To easily transfer the pizza dough, Line your work surface with a large sheet of parchment paper (about 15”x 15”). Roll the dough over your knuckles to start shaping it into a pizza crust then place it on a parchment-lined pizza peel and gently stretch it to a 14-inch diameter circle, keeping a thicker crust around the edges.*
- Add your favorite sauce and toppings. Use a pizza peel or baking sheet to transfer your pizza with parchment paper to your hot pizza stone and bake for 10-13 minutes or until the crust is golden brown (timing can depend on oven temperature and thickness of your crust so keep an eye on it).