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 or Stromboli) 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 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.
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.
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.
Common Questions
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
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.
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.
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.
Quick and Easy Pizza Dough Recipe
Ingredients
- 3/4 cup warm filtered water, 110-115°F
- 1 tsp honey
- 1 tsp active dry yeast, at room temperature
- 2 Tbsp extra virgin olive oil, divided
- 2 cups bread flour, plus 2-3 Tbsp more to dust or as needed
- 1 tsp fine sea salt
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
Nutrition Per Serving
Filed Under
Best pizza dough recipe! Thanks for sharing! My go to recipe from now on! I love watching you and learning from you! Excellent YouTube channel!
You’re so nice! Thank you, Mireille! Comments like this make my day.
Can I use zero zero Italian flour? And how much?
I have not tested that but I think so. It may have a different texture and you may need to adjust the liquid amount. Based on what I’m
reading online, it requires less liquid. Let us know how it is if you try it.
Hi Natasha
I’ve been enjoying your book as well your sourdough journey, it’s so addictive that I would like you to create a sourdough pita bread recipe! I’m pretty sure you will master it like you did with all your sourdough recipes!
Thank you so much ❤️
That’s a great one to add to the list! I’m so glad you’ve enjoyed my book and sourdough journey! Thank you for your lovely feedback.
Is this for one pizza.
Dough was very dry. Had to add more liquid
Hi Sandy, I have this note in the recipe, “This recipe makes 1 lb of pizza dough that makes a single 14-inch”. I hope that helps. if the dough is hard, Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Delicious and so easy to make. My hubby raves over the dough and pizzas we make on it.
Came out very good Natasha..
Will all purpose flour make it more crispy?
Thx a lot..
Hi Sherry. Yes it is possible that all purpose flour could make it more crispy. I’m glad you love the recipe. Thanks for sharing.
Hi Natasha..
If I double this recipe can I stack 2 pans top and bottom when baking ?
Also if the dough rises and if I want to bake an hr later should I still keep it outside deflated or in fridge after deflating?
Thx..
HI Sherry, I would bake one at a time for the air to circulate and for the dough to puff and bubble up properly, unless you have a large enough pizza stone or pizza steel to bake them side-by side. That said, I haven’t tested putting them in together on two separate levels. They bake pretty quickly so it works well to do one after the other.
Natasha..
Did you use regular parchment paper or are there any parchment paper that can withstand 500 degree Fahrenheit?
I’m kind of scared 🥰to bake this at 500 degrees..haha.. never went that high so far but I know it’s pizza..
Thx ☺️
Hi Sherry! Most standard parchment paper is for up to 450°F. It can still be used since it’s not staying in the oven for a long period of time (if it stays for over 30mins it can become brittle and breakdown). There are also parchment papers specifically designed to withstand higher temperatures too, up to 500°F.
Can u plz recommend a brand that’s 500 degree and above plzzz
Thx a lot
Hi Sherry, I’m not able to find a link to one on Amazon, but my best recommendation is still to use a pizza peel to slide the pizza off onto the hot pizza stone and there really is no need for parchment paper in that case.
Finally a great pizza dough recipe I can make!! My family and I loved it, thank you for a great recipe!
You’re very welcome!
Can you make the dough in a bread machine on the dough setting?
Love your websit.
Hello Faye! I have not personally tested that but feel free to give that a try and share with us how it goes.
Hi, I was wondering if this dough would still be OK after one week and or more in the fridge, I planned on using it before I went on vacation but now it’s one week later. Thank you.
Hi Kelly! Based on my research, it’s best to use it within 3 to 5 days. I have only kept it three days in the refrigerator.
Can I use my kitchenAid stand mixer? If so, is there anything I need to know in particular to make it work for me? I’ve never made pizza dough before I’m a little intimidated here and I was thinking that a stand mixer would be easier for me because of my arthritis in my hands so please any help!! Thank you!!!
Hi Theresa, 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.
Another fantastic recipe thank you Natasha
I love your other ‘overnight’ pizza dough recipe and mske it all the time. This recipe caught my eye because it was so quick. I made it this afternoon and cut the dough in half putting one half into the freezer and decided to make a calzone with the balance. It’s blend of soft and chewiness was perfect for the calzone. It reminded me of the very first time I had a calzone from a local in-store bakery at a local italian grocery store. Another keeper recipe, thanks!
You’re so very welcome, Wilma! Thank you for the wonderful review.
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.
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.
Hi Gillian, you can find our favorite kitchen tools include the pizza stone I use in our Amazon Affiliate Shop HERE.
I see the nutrition label but the serving size is missing. How many slices equal one serving? We love this crust!
The whole recipe is for 4 servings. I would divide the whole recipe into 4 to et the accurate per serving.
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 !
Thank you for the wonderful feedback, Randy!
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.
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
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.