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, plus it’s perfect for beginners.

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.

Two hands holding a ball of homemade pizza dough on a floured wooden countertop.

This post may contain affiliate links. Read my disclosure policy.

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 Overnight 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 1 lb of pizza dough or 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.
The ingredients for quick and easy pizza dough.

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

  1. 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.
  2. Add oil, flour, and salt to the bowl with the yeast mixture, using a wooden spoon to bring the dough together.
  3. 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.
  4. 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!
Photo collage showing how to make quick pizza dough.

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.

Common Questions

Can I speed up the rising time? 

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.

What is the best flour for pizza?

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.

Can I make individual pizzas?

Yes. To make two smaller pizza crusts, divide the dough into two portions and proof them in separate bowls.

Why is my pizza dough not 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.

A hand holding a thermometer that reads 110 degrees, stuck into water in a measuring cup.

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.

  1. 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.
  2. Add Toppings – Finish your pizza with your choice of sauce and toppings (see below for some of our favorite variations).
  3. 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.
Photo collage showing how to assemble a pepperoni pizza on homemade pizza crust.

Pizza Toppings and Variations

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.

  • 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.

Baked pepperoni pizza made from homemade crust on a wooden cutting board.


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: Once the dough rises, you can freeze it and 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.
Close up of a hand pulling a slice of cheesy pizza from a full pizza on a wooden board.

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.

Quick and Easy Pizza Dough Recipe

5 from 44 votes
Author: Natasha Kravchuk
Easy Pizza dough ball
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 will be your go-to pizza dough and it's perfect for any topping combination. This recipe makes 1 lb of pizza dough that makes a single 14-inch pizza or you can make 2-3 smaller pizzas.
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: 1 hour 30 minutes
Total Time: 2 hours


Servings: 4 Servings


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).


*Before baking your pizza, trim the parchment around your pizza crust to a 1-inch border so it doesn’t burn in the oven. 

Nutrition Per Serving

295kcal Calories47g Carbs8g Protein8g Fat1g Saturated Fat1g Polyunsaturated Fat5g Monounsaturated Fat585mg Sodium71mg Potassium2g Fiber2g Sugar1IU Vitamin A0.01mg Vitamin C11mg Calcium1mg Iron
Nutrition Facts
Quick and Easy Pizza Dough Recipe
Amount per Serving
% Daily Value*
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: American
Keyword: easy pizza dough, quick pizza dough
Skill Level: Easy
Cost to Make: $
Calories: 295
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

Leave a Comment

Recipe Rating


  • Alaina
    June 5, 2024

    Made this for dinner tonight and it turned out so well! My toddler devoured it, as did we. Flavor and weight of the crust was magnificent.


  • Gillian
    June 5, 2024

    What pizza stone do you recommend? Are they hard to care for? I think i bought one years ago and couldn’t get it clean and it had pieces of baked crust on it.


  • Sarah
    May 5, 2024

    I see the nutrition label but the serving size is missing. How many slices equal one serving? We love this crust!


    • Natasha's Kitchen
      May 6, 2024

      The whole recipe is for 4 servings. I would divide the whole recipe into 4 to et the accurate per serving.


  • Randy
    May 3, 2024

    Have made this over 10 times & just made 2 more for this weekend. Love how you can get it into the oven in less than 3 hours if you want pizza NOW !!! I make mine into 14 inch pies & you can load on the toppings without having a floppy pizza. This dough is very sturdy while still being incredibly tasty,so pile on those toppings. I have used both pizza stones & baking steels when making, both with excellent results.
    Highly recommend !
    Sorry I missed you in Houston for your book signing…Your website & videos are the best !


      May 3, 2024

      Thank you for the wonderful feedback, Randy!


  • Rachel
    April 24, 2024

    Love this pizza dough! It’s so easy to make and such an easy, workable dough. With just 2 of us in the house, I needed a recipe that just makes one pizza crust and this is definitely my new go-to. I used it for the stromboli recipe and it was so delicious! I can’t wait for our next pizza night to make it again.


  • Mary Mendez
    March 28, 2024

    I read the notes on freezing the pizza dough but it seems the instructions were for the “other” dough recipe you have. For this easy recipe…which is delicious by the way…should I let it rise first before freezing? Thank you


    • Natasha
      March 28, 2024

      Hi Mary, the other dough is an overnight pizza dough. I’m so happy you love this one. I just used this easy pizza dough to make Stromboli – recipe coming soon! I would let this dough rise first and then freeze.


As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.