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.

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

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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.

Ingredients

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.

Make-Ahead

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.

Natasha's Kitchen Cookbook

Easy Pizza Dough Recipe

5 from 41 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

Ingredients 

Servings: 4 Servings

Instructions

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).

Notes

*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
Easy Pizza Dough Recipe
Amount per Serving
Calories
295
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
585
mg
25
%
Potassium
 
71
mg
2
%
Carbohydrates
 
47
g
16
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
8
g
16
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
11
mg
1
%
Iron
 
1
mg
6
%
* 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 Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Michael W Bailey
    June 9, 2023

    I made this pizza dough per recipe. It was awesome! I gave your recipe all the creditand had 3 happy mouths.Thank you for all your recipes 🙂

    Reply

    • Natashas Kitchen
      June 9, 2023

      You’re welcome! I’m so happy you enjoyed it, Michael!

      Reply

  • Ron
    June 2, 2023

    I love your recipes. They are all I need to make breakfast lunch and dinner. My wife can’t cook anymore so I have learned to cook and bake with the help of your recipes. I am not very good but thanks to you everything has tasted great. I get a kick out of your taste tests and all the expressions. You are so sweet.

    Reply

    • NatashasKitchen.com
      June 2, 2023

      Hi Ron! Thank you so much for the kind words. I’m so glad you love the recipes and find them helpful.

      Reply

  • Plamen
    May 28, 2023

    I want to ask you to write the ingredients in grams. In Europe we use everything in grams. Thanks!

    Reply

    • NatashasKitchen.com
      May 28, 2023

      Hi Plamen! You can click on “metric” in the recipe card and it will convert the recipe for you. I hope you love this dough.

      Reply

    • Helene
      June 9, 2023

      Do you think this recipe would work in a bread machine? Kneading intimidates me!

      Reply

      • Natashas Kitchen
        June 9, 2023

        Hi Helene, I haven’t tested that in a bread machine to advise. If you experiment, let me know how you liked the recipe.

        Reply

  • Karen
    May 21, 2023

    Love sausage and black olives. Another one to try is smoked oyster

    Reply

    • Natasha's Kitchen
      May 21, 2023

      They’re all delicious!

      Reply

  • Patty Gable
    May 21, 2023

    Natasha .. how does this quick pizza dough recipe compare to your overnight rise?
    .. other than the time ..
    also – can you use bread flour in the overnight recipe?

    What are your thoughts on 00 flour?
    Thanks so much for doing such a great job!
    Appreciate you!

    Reply

    • Natasha
      May 22, 2023

      Hi Patty, the biggest difference is speed – if you need a quick pizza dough, this is the one you would use. If you want the restaurant style bubbly crust and are willing to wait a day, then the Overnight Pizza Dough is best (and the overnight is still my favorite in texture). I don’t use the 00 because I wanted to develop a recipe that was accessible to most people and I use all-purpose in the overnight one because it has less protein which I like for that pizza crust, but it also works with Bread Flour if that is what you have on hand. I hope that helps.

      Reply

  • Pauline Logue
    May 20, 2023

    Sharky ate a plastic wrap phone that you have pizza dough covered and ran across some of the screen

    Reply

  • Roger Schmidt
    May 20, 2023

    Arthritis in my hands has become pretty bad. Can I use a stand mixer with a dough hook and get the same results? If so, approx how long and at what speed should I do it at? I have a Kitchenaid mixer.
    Thanx for any insight.

    Reply

    • NatashasKitchen.com
      May 20, 2023

      Hi Roger! Yes, a stand mixer with a dough hook will work well for kneading the dough. Start at a lower speed and increase as needed, mix long enough for everything to come together then watch the dough the surface should be smooth and springy. The dough should be slightly tacky and will get less sticky as you knead. I hope you love the recipe.

      Reply

  • Pauline Gallo Logue
    May 19, 2023

    Shark, he ate the plastic and ran across the front of your video

    Reply

    • NatashasKitchen.com
      May 19, 2023

      Good catch!

      Reply

  • Tim
    May 17, 2023

    I realize I made a mistake and used 1 TB instead of 1-ts of honey. Will this ruin my pizza dough?

    Reply

    • Natasha's Kitchen
      May 17, 2023

      I hope it doesn’t!

      Reply

  • s
    May 16, 2023

    This recipe is the exact same recipe of someone else’s that I follow except you switched the flour to bread flour. So I know it’s a good recipe. Also the same with your snickerdoodles recipe. Exact same as someone else’s I follow.

    Reply

    • Natasha
      May 16, 2023

      Many pizza dough recipes are similar (flour, salt, yeast, water) but ours is original in specific measurements and process. I test and develop my own recipes myself, making them repeatedly and tweaking constantly as I test. However, there are plenty of copycats and our recipes are copied frequently (most of the time without credit, sadly). I hope you give this one a try!

      Reply

  • Victoria
    May 15, 2023

    Should I set my oven temperature to a lower temperature if I’m not using a pizza steel?

    Reply

    • NatashasKitchen.com
      May 15, 2023

      Hi Victoria! This can also be baked on an inverted baking sheet without making any adjustments to the temperature. I hope you love the recipe.

      Reply

  • Isabel
    May 13, 2023

    Hi Natasha, if I were to refrigerate the pizza dough- do I refrigerate before or after the 1 1/2 hours rise time?

    Reply

    • NatashasKitchen.com
      May 13, 2023

      Hi Isabel! You can refrigerate the dough after the rise. See my “make-ahead” notes for instructions on refrigerating/freezing.

      Reply

  • Sharina
    May 12, 2023

    Used this pizza dough for our dinner last night, and it was so tasty! So easy and convenient!

    Reply

    • NatashasKitchen.com
      May 12, 2023

      Hi Sharina! I’m glad you loved the recipe. Thank you for sharing.

      Reply

  • Bonnie
    May 12, 2023

    This pizza looks delicious, can’t wait to try it and I saw the little sharky take the plactic wrap off the counter and run across the screen right before you started talking about your cookbook, which I preordered a while back, can’t wait!

    Reply

    • NatashasKitchen.com
      May 12, 2023

      Hi Bonnie! Thank you for preordering the cookbook. That means so much. I hope you love this recipe.

      Reply

  • Matt
    May 12, 2023

    This pizza dough recipe is awesome and indeed super easy to make. The crust turns out so good, makes amazing homemade pizzas.

    Reply

    • Natashas Kitchen
      May 12, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Matt!

      Reply

  • Samantha
    May 12, 2023

    I’ve tried lots of recipes for homemade pizza dough over the years, and this one is truly the easiest and best! My search for a perfect pizza crust is over…thank you!

    Reply

    • Natasha
      May 12, 2023

      I am so happy to hear that you loved the homemade pizza dough recipe! Thanks for the lovely review.

      Reply

  • Melinda
    May 12, 2023

    Hi Natasha, 2nd comment:)
    I just wanted to Wish You a Happy Mother’s Day also!!!!
    Hope you enjoy your day:)
    Melinda

    Reply

    • Natasha
      May 12, 2023

      Thank you so much Melinda, that is so sweet and thoughtful and I hope you have a great Mothers Day weekend also!

      Reply

  • Melinda Cody
    May 12, 2023

    Hi Natasha,
    I really love this pizza dough and the white pizza sauce!!!!
    I always have to make 2 pizzas and pepperoni and olives and some of us like pineapple!!!

    I saw Sharky grab the plastic wrap, he is helping out too. How Cute
    I am a big fan of all of your recipes, I have a recipe book with just your recipes. I am also asking for your CookBook for my Birthday!!!!
    Love & Recipes
    Melinda

    Reply

    • Natasha
      May 12, 2023

      We have fun with Sharky and try to be creative (we don’t want to be too obvious where he’s hidden and also not hide him too well). One time no one saw him because we hid him too well! I love your topping options. I think I would have once slice from each half of the pizza. Both combinations are delicious!

      Reply

  • PHYLISS PROCTOR
    May 12, 2023

    Hi Natashia,
    Can I just use my Kitchen Aid to knead the dough. My hands are not strong enough to do the kneading anymore. Thanks, Phyliss

    Reply

    • Natasha
      May 12, 2023

      Hi Phyliss, yes absolutely! A stand mixer with a dough hook will work well for kneading the dough.

      Reply

  • Paige
    May 12, 2023

    Natasha, I love your recipes but am having a tough time with this one. I have made the dough twice and both times it was so dry I had to add water. I weigh my flour. Any idea what might be causing this? I am sure it is operator error.

    Reply

    • Natasha
      May 12, 2023

      Hi Paige, I always see the opposite where I need to add more flour because it is too moist. Did you remember to add the olive oil? I double checked the flour and water measurements and they correct. Did you use 3/4 cup of warm water, making sure to measure in a liquids measuring cup?

      Reply

      • Paige
        May 12, 2023

        I knew it was operator error! I forgot the olive oil! THANK YOU!

        Reply

        • Natasha
          May 12, 2023

          You are very welcome! The oil makes a big difference in the softness and overall texture of the dough also. I’m glad you figured it out. Thank you for reporting back.

          Reply

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