Easy (And Delicious!) Pizza Dough Recipe

Unleash your inner pizzaiolo with our foolproof, irresistibly delicious homemade pizza dough recipe that’s as easy as pie!

Get ready to up your pizza game with this mom-approved, tastebud-thrilling pizza dough recipe. I’m going to show you how to whip up a mouthwatering pizza base that’s fluffy (but won’t cave under the weight of your favorite toppings like pumpkins, or Greek yogurt pesto and veggies), and guess what? It’s going to taste like it just got delivered straight from Italy.

I totally botched my first pizza-dough attempt. Thick crust, doughy middle… you get the picture. Honestly, I wasn’t even mad, it was just an excuse to order takeout. But I knew I could do better. So, I mixed, matched, messed up, and did it all over again until this easy-breezy dough was created.

Here’s the best part: this dough is uncomplicated. You’ll just need stuff you’ve already got in your pantry like flour, yeast, honey, and decent olive oil. So, let’s get those aprons on and start that Italian love affair with pizza dough!

Is Pizza Dough Healthy?

I think you know that pizza dough isn’t usually thought of as a health food super-star. But, guess what? This recipe actually does have some nutritious stuff in it. When you use staple kitchen items like all-purpose or bread flour, you’re actually gifting your body with some much-needed energy-boasting carbs. And the cherry on top? (But unfortunately we’re not literally putting cherries on top of this crust.) When you whip up your own pizza dough, you can say bye-bye to those pesky additives or preservatives that usually lurk around in the store-bought stuff.

INGREDIENTS

What did I tell you? A short list of common kitchen items. Let’s get cookin’!

• 3/4 cups water (warm)
• 2 cups all-purpose flour or bread flour
• 1 packet of dried yeast
• 1/2 tbsp honey
• 3/4 tsp salt
• 1 tbsp extra virgin olive oil

INSTRUCTIONS

Combine

Mix the warm water, honey, and yeast in a small bowl with a spoon. Let it stand for 5 minutes until you see bubbles on the bottom.

Mix

In another bowl, mix the flour and salt. Attach a dough hook to a stand mixer and slowly mix the flour mixture. Add the yeast mixture and olive oil to the flour and increase the speed of the stand mixer until the dough comes together in a ball.

Knead

Flour your work surface, then knead the dough until it is smooth and elastic.

Rise

Place the dough ball in a greased bowl and cover with plastic wrap. Place the bowl in a warm place and leave to rise for about an hour until the dough has doubled in size.

Deflate

Once the dough has doubled, use your hands to deflate it (gently press down on the dough with your fingers or hands to release the trapped gas). Transfer it to a lightly floured surface.

Roll

Use your hands or a rolling pin to work the dough into a 12-inch circle. Transfer the dough to a parchment paper–lined pizza pan or tray and pinch the edges.

Add

Add your toppings, cheese, and sauce, and cook in a pre-heated oven at 450°F (check my margherita pizza recipe). Time will vary depending on the size of the pizza and the amount of toppings you use. Generally it should be done in 12–15 minutes. To be safe, start watching your pizza around the 10-minute mark so that it doesn’t burn.

Tips & Tricks to Making a Perfect Pizza Dough Recipe

• Use fresh, active dry yeast. If your yeast is old or inactive, the dough may not rise properly.
• The water for your yeast should be warm, but not too hot. Ideally, it should be around 110-115°F, so if you have a thermometer handy, use it.
• Don’t over-mix your dough. It should be kneaded just until it comes together in a smooth ball.
• Letting your dough rise in a warm place for the prescribed time is essential if you want that perfect texture.
• A hot oven is key to getting a well-cooked pizza crust. Don’t put your pizza crust before the right temperature has been reached.

FAQs

Serving Suggestions

Dream up your ideal pizza and then make it so, using this crust as its base. Feeling classic? Mozzarella and fresh basil will do. Or perhaps spicy sausage with roasted peppers? If you’ve never had it before, I recommend figs with goat cheese and a drizzle of balsamic reduction. Serve hot from the oven (just don’t burn the roof of your mouth on the cheese!) alongside a fresh caprese salad for a complete, satisfying meal.

how to prep and store the pizza dough

You can make this dough and store it in the fridge for up to 3 days. If you decide to meal prep even further, just wrap it in some plastic and foil and pop it in the freezer. It will last for up to three months. Just remember, let it thaw in the fridge overnight before layering on those toppings.

As for leftovers, place them in an airtight container and keep in the fridge for up to 5 days. Warm them up in an oven set to 375°F, on a skillet over MEDIUM heat, or in the microwave, if you can’t wait to eat it!

Print

Easy Pizza Dough

Unleash your inner pizzaiolo with our foolproof, irresistibly delicious homemade pizza dough recipe that’s as easy as pie!

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Rising Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 177kcal

Author FoodFaithFitness

Ingredients

• 3/4 cups water warm
• 2 cups all-purpose flour or bread flour
• 1 packet of dried yeast
• 1/2 tbsp honey
• 3/4 tsp salt
• 1 tbsp extra virgin olive oil

Instructions

• Mix the warm water, honey and yeast in a small bowl with a spoon. Let it stand for 5 minutes until you see bubbles on the bottom.
  
• In another bowl, mix the flour and salt. Attach a dough hook to a stand mixer and slowly mix the flour mixture. Add the yeast mixture and olive oil to the flour and increase the speed of the stand mixer until the dough comes together in a ball.
  
• Flour your work surface and knead the dough until it is smooth and elastic.
  
• Place the dough ball in a greased bowl and cover with plastic wrap. Place the bowl in a warm place and leave to rise for about an hour until the dough has doubled in size.
  
• Once the dough has doubled, use your hands to deflate it (gently press down on the dough with your fingers or hands to release the trapped gas). Transfer it to a lightly floured surface.
• Use your hands or a rolling pin to work the dough into a 12-inch circle. Transfer the dough to a parchment paper–lined pizza pan or tray and pinch the edges.
  
• Add your toppings, cheese, and sauce, and cook in a pre-heated oven at 450°F. Time will vary depending on the size of the pizza and the amount of toppings you use. Generally it should be done in 12–15 minutes. To be safe, start watching your pizza around the 10-minute mark so that it doesn’t burn.

Notes

• Use fresh, active dry yeast. If your yeast is old or inactive, the dough may not rise properly.
• The water for your yeast should be warm, but not too hot. Ideally, it should be around 110-115°F, so if you have a thermometer handy, use it.
• Don’t over-mix your dough. It should be kneaded just until it comes together in a smooth ball.

Nutrition

Calories: 177kcal | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 293mg | Potassium: 44mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.4mg

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