Super Easy Pizza Dough
A Super Easy Pizza Dough recipe that you can make in 20 minutes and is ready to bake in an hour and a half (or sooner!). You can use this crust for pizza, calzones, and more. Now you can make pizza any day of the week.
This is my go-to Super Easy Pizza Dough recipe because it only takes about 15-20 minutes to pull together and you can start baking after it rests for an hour! I’ve actually made pizza sooner than that and it turned out fine. The longer it rests and rises, the more bubbles and flavor your crust will have.
Other reasons I love this recipe:
- You can use your stand mixer to knead the dough.
- It comes out the same every single time I make it.
- You can freeze the dough for future pizza nights!
- There are only 6 ingredients
- If you don’t have a stand mixer, you can still knead by hand
- You can use this recipe for things other than pizza like calzones, breadsticks and more!
Super Easy Pizza Dough
- 1 cup warm water (I use hot tap water)
- 1 tsp sugar
- 1 packet active dry yeast
- 1 tbsp salt
- 2 tbsp olive oil
- 3 cups all-purpose flour
- Add the yeast, sugar and water to your stand mixer bowl and stir everything together gently. Allow the mixture to sit for 7-10 minutes until it starts to bubble and create foam. This is that amazing little yeast packet going to work!
- Place the dough hook on your stand mixer and add the salt and olive oil. Turn the mixer on low speed and begin to mix. Add the flour, a cup at a time, and mix on low until everything is fully incorporated. Once everything is combined, increase the speed to low-medium speed for about 2 minutes. Then increase the speed one more time to medium and allow the dough hook to knead the dough for another 3 minutes. Everything should come together and the hook and make a perfect dough ball. (If this doesn't happen, scrape the side of the bowl. You can decide if the dough needs a little more flour or water but add a teaspoon at a time so you don't over compensate).
- Once your dough has been fully kneaded, place the dough ball on a floured surface and form into a ball with a few kneads. Place your dough ball into a large bowl that has been coated with olive oil (or non-stick spray) and allow your dough to rest and rise for an hour (see notes for more on this).
- After your dough has rested and doubled in size (just eyeball it), put the dough on a floured surface and create your pizza(s)! I usually make one small pizza for my little guy and another larger pizza for the two adults. I do my best to stretch the dough and form my pizza with my fingers but I still give it a few rolls with my rolling pin.
- For the pizza, cook it however you like! I use a pizza stone and preheat it in my over at 500°. This will make your crust nice and crunchy on the outside and bottom. a small 8" pizza will take about 8-10 minutes and a larger 12-14" pizza will take about 14-16 minutes to cook. Enjoy!
- Ok, so you’ve probably heard by now you need to let dough rest, rise, proof, etc. Depending on the type of bread you are making, there are different intervals, times, etc. This recipe should rest for an hour. As I mentioned, you can let it rise even longer and the bubbles and taste will continue to get better. BUT. I’ve also started rolling out this dough and baking it within 20 minutes. The pizza turned out fine. I would say the major difference is the crust ended up more bread like than the crust does when you allow it to rest longer. The last time I made this crust I was able to allow it to rest for a little over 2 hours and I could tell a difference in how it rolled out anyhow it tasted. Could anyone else? I don’t think so.
- If you freeze the dough (it freezes very well in a sealed bag or container), remove from the freezer the day before and allow it to unfreeze in your refrigerator. Place on the counter for at least an hour to come to room temp before forming your pizza.
- One last tip, if you are using wet ingredients like fresh mozzarella, tomatoes, etc., try baking the crust for a few minutes with no toppings or sauce before building your pizza. This will help there crust fully bake and not be soggy in the middle.
- This recipe is adapted from Tyler Florence’s recipe.
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