This easy homemade pizza dough turns any evening into pizza night. With just a few common ingredients and about 35 minutes from start to finish, you’ll have a reliable, chewy dough that works for classic pizzas or any topping you love.
Table of Contents
- Ingredients needed
- Step by step directions
- Storage
- Related recipes
- Tools used
- Quick & Easy Pizza Dough Recipe
- Notes
- Nutrition
Working with yeast can feel intimidating at first, but this simple method makes a dependable dough every time. Follow the steps below and you’ll get a smooth, elastic dough with a pleasant chew—perfect for thin-crust or slightly thicker bases.
Easy Pizza Dough
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Ingredients needed
- Strong (bread) flour — gives the dough the protein needed for chewiness
- Active dry yeast or fast-acting yeast
- Honey — a little sugar helps activate the yeast and adds mild flavor
- Sea salt — essential for taste and dough structure
- Olive oil — softens the dough and improves handling
- Warm water — to hydrate and activate the yeast
Step by step directions
Step 1 & 2
- Weigh the flour into a large mixing bowl. Sprinkle in the yeast and salt, then mix the dry ingredients together.
- Whisk warm water, honey and olive oil in a separate bowl. Pour the wet ingredients into a well in the flour. Use a wooden spoon or your hand to combine until a soft, shaggy dough forms. If it seems dry, add water one tablespoon at a time.
Step 3 & 4
- Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Proper kneading develops gluten, which creates the dough’s structure and chew.
- Test the dough by gently poking it — it should spring back slightly when ready.
Step 5 & 6
- Lightly oil a medium bowl and place the dough inside. Cover with a clean tea towel and keep somewhere warm for about 30 minutes.
- The dough should approximately double in size and may show a few air bubbles on the surface.
Step 7 & 8
- Gently deflate the dough to remove large air pockets. You should see faint gluten strands under the surface.
- Divide the dough in half for two medium pizza bases. Use immediately or freeze one half for another night.
Storage
To freeze: wrap dough tightly in plastic wrap, place in a freezer bag and store for up to 3 months. To use, thaw overnight in the refrigerator. The yeast will reactivate during thawing, so allow the dough to come to room temperature and gently knock back before shaping.
Related recipes
- Margherita Pizza (recipe available separately)
- Rich and Hearty Pizza Sauce (recipe available separately)
Tools used
- Large mixing bowl
- Wooden spoon or dough scraper
- Measuring scales or cups, and a rolling pin or hands for shaping
Quick & Easy Pizza Dough Recipe
Make your own pizza dough with this simple, reliable recipe. Ideal for beginners and ready in under an hour including the first rise.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 1 hour
Servings: 2 pizza bases | Author: Deborah Rainford
Ingredients
- 400 g strong (bread) flour (about 1 3/4 cups)
- 7 g active dry yeast (1 sachet / about 2 tsp)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 225 ml warm water (about 1 cup)
- 1 tablespoon honey
Instructions
Mix Dry Ingredients:
- Place 400 g strong flour in a large bowl. Add yeast and salt, then mix to combine.
Prepare Wet Ingredients:
- Whisk together 225 ml warm water, 1 tablespoon honey and 2 tablespoons olive oil until blended.
Combine Wet and Dry Ingredients:
- Create a well in the flour and pour the wet mixture in. Stir until a soft, shaggy dough forms, adding a tablespoon of water if needed.
Knead the Dough:
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should spring back when gently poked.
First Rise:
- Lightly oil a bowl, place the dough inside, cover with a tea towel and let rise in a warm place for about 30 minutes or until doubled.
Prepare for Baking:
- Knock back the dough, divide in two, shape into bases and top as desired. Bake on a hot tray or stone until crust is golden and toppings are cooked.
Notes
- Flour: Use strong or bread flour for best texture; plain/all-purpose will work but gives a softer crust.
- Kneading: Proper kneading develops the gluten network—don’t rush this step.
- Warmth: Keep the dough warm while rising. A switched-off, slightly warm oven or a warm corner works well.
- Freezing: Wrap tightly before freezing. Thaw in the fridge overnight and allow to come to room temperature before shaping.
Nutrition
Estimated per recipe:
Calories: 888 kcal | Carbohydrates: 162 g | Protein: 21 g | Fat: 16 g | Fiber: 6 g | Sugar: 9 g
Thank you for reading and trying this recipe. If you make it, please leave a comment or rating where you found it. Share your results and variations to help others enjoy homemade pizza night.