The Ultimate Easy Pizza Dough Recipe – Ready in Under 2 Hours

Forget ordering takeout – making your own pizza dough is easier than you think! This foolproof recipe delivers perfect, restaurant-quality pizza crust with minimal effort. Whether you’re a kitchen novice or a seasoned cook, this easy pizza dough will become your new go-to for delicious homemade pizza nights.

With just a handful of pantry staples and a couple of hours (most of which is hands-off rising time), you can create a versatile dough that’s perfect for thin crust, thick crust, or even calzones. Let’s dive into creating pizza perfection!

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 2¼ teaspoons instant yeast (1 packet)
• 1 teaspoon salt
• 1 cup warm water (110°F/43°C)
• 2 tablespoons olive oil

Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes foamy. This ensures your yeast is active and ready to work its magic.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour and salt. Create a well in the center of the flour mixture.

Step 3: Combine Wet and Dry Ingredients

Pour the activated yeast mixture and olive oil into the well. Stir with a wooden spoon until a shaggy dough forms.

Step 4: Knead the Dough

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should spring back when lightly pressed.

Step 5: First Rise

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours or until doubled in size.

Step 6: Shape and Second Rise

Punch down the dough, then shape into your desired pizza crust. Let rest for 15-20 minutes before adding toppings.

Step 7: Bake to Perfection

Preheat oven to 475°F (245°C). Add your favorite toppings and bake for 12-15 minutes until crust is golden brown.

Expert Tips for Perfect Pizza Dough

Temperature Matters

Use warm (not hot) water to activate yeast. Water that’s too hot will kill the yeast, while cold water will slow down fermentation.

Don’t Over-flour

Add flour gradually – too much flour makes dough tough. The dough should be slightly sticky but manageable.

Kneading is Key

Proper kneading develops gluten for that perfect chewy texture. Stop when the dough becomes smooth and elastic.

Patience Pays Off

Allow adequate rising time. Rushing this step results in dense crust. Look for that comforting doubled-in-size growth.

Frequently Asked Questions

Can I make this dough ahead of time?

Absolutely! Prepare the dough, let it rise once, then refrigerate for up to 3 days. Bring to room temperature before shaping.

Can I freeze pizza dough?

Yes, after the first rise, wrap tightly in plastic and freeze for up to 3 months. Thaw in refrigerator overnight.

Why is my dough not rising?

Check your yeast expiration date and water temperature. The environment might be too cold – try placing the bowl in a warm spot.

Can I use whole wheat flour?

You can substitute up to half the flour with whole wheat. Note that it will create a denser, heartier crust.

How thin should I roll the dough?

For thin crust, roll to ¼-inch thickness. For thicker crust, aim for ½-inch. Personal preference rules!

The Ultimate Easy Pizza Dough Recipe

This foolproof pizza dough recipe delivers perfect, restaurant-quality pizza crust with minimal effort using just a handful of pantry staples. With most of the time being hands-off rising, you can create versatile dough perfect for thin crust, thick crust, or calzones.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 1 servings

Calories: 1420

Ingredients Method Notes

Ingredients

  

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 2¼ teaspoons instant yeast (1 packet)
• 1 teaspoon salt
• 1 cup warm water (110°F/43°C)
• 2 tablespoons olive oil

Method

 

Instructions

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes foamy.
2. In a large mixing bowl, whisk together the flour and salt. Create a well in the center of the flour mixture.
3. Pour the activated yeast mixture and olive oil into the well. Stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should spring back when lightly pressed.
5. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours or until doubled in size.
6. Punch down the dough, then shape into your desired pizza crust. Let rest for 15-20 minutes before adding toppings.
7. Preheat oven to 475°F (245°C). Add your favorite toppings and bake for 12-15 minutes until crust is golden brown.

Notes

Use warm (not hot) water to activate yeast. Add flour gradually – too much flour makes dough tough. Proper kneading develops gluten for perfect chewy texture. Allow adequate rising time for best results.