pizza dough recipe easy
Craving pizzeria quality without delivery fees? This streamlined dough recipe delivers a light, airy crust in just one hour, making homemade pizza entirely weeknight-friendly.
Simple pantry staples—flour, instant yeast, warm water, aromatic olive oil—blend into a supple, forgiving dough even beginners master on the first try.
Top with bubbling mozzarella, vibrant sauce, and your favorite add-ons; slice into wedges for a crowd-pleasing dinner that turns any kitchen into a family pizzeria.
Why You’ll Love This Easy Homemade Pizza Dough
Weeknight dinners often demand speed, yet flavor should never be a casualty. This dough accomplishes both, delivering a pillowy, bakery-style crust in barely an hour.
The brief rise coaxes enough fermentation to create airy pockets, while olive-oiled hands and kid-sized tasks—stirring, punching down, sprinkling flour—turn prep time into a playful kitchen workshop.
The result rivals a slow-rise pizzeria base but slides effortlessly into a busy schedule.
Ingredient Spotlight
Flour choice determines personality: all-purpose flour yields a softer crumb, whereas bread flour’s elevated protein knits extra gluten, producing a chewier bite that snaps when folded. Instant yeast enters fully awake, shaving precious minutes from fermentation without muting the yeasty bouquet that defines artisan pies.
A modest pour of olive oil and a whisper of garlic powder coat every starch granule, ensuring supple elasticity and a subtly aromatic crust even before the first topping lands.
Step-by-Step Dough Mastery
Begin with a shaggy amalgam of flour, yeast, sugar, salt, and garlic powder. As warm water and oil mingle in, gluten strands align, swiftly transforming the mixture into a cohesive, elastic orb.
A generously oiled bowl becomes a proofing chamber where the dough, nurtured by ambient warmth, doubles in size within 30–60 minutes.
After a gentle punch-down, a minute of kneading polishes the surface, readying it for a decisive roll-out.
Docking with a fork prevents random bubbles, while a final brush of olive oil primes the crust for crisp, golden edges once it hits the 425 °F heat.
Recipe Tips
Gauge Dough Stickiness Without Over-Flouring – Press a fingertip into the dough; it should cling lightly yet release cleanly. If it glues on, dust in one-teaspoon increments.
Achieve an Evenly Browned Bottom—Stone, Steel, or Pan – Preheat a pizza stone or steel for at least 30 minutes. Using a pan? Sprinkle a thin veil of cornmeal to mimic the stone’s dry heat.
Scale the Recipe Without Ruining Hydration – Maintain the 75 % hydration ratio (¾ cup water per 2 ⅓ cups flour). Doubling or tripling? Multiply every ingredient, yeast included, by the same factor.
Customize Your Pie
A classic red sauce sings of San Marzano tomatoes, but a white garlic cream or emerald pesto instantly shifts the flavor spectrum.
Mozzarella remains the melt king, yet provolone, fontina, or smoked gouda add depth and stretch.
Topping trios set the tone: margherita’s basil and tomatoes for purists, pepperoni-sausage-bacon for carnivores, or artichoke-spinach-feta for Mediterranean flair. Sprinkle dried oregano post-bake for a fragrant flourish.
What to Serve with This Recipe
Counterbalance cheesy indulgence with a crisp Caesar showered in lemony dressing or a peppery arugula salad dotted with shaved Parmesan.
For dunking, bake miniature herbed garlic knots from leftover dough and pair with warm marinara. Beverage pairings range from fizzy homemade lemonade to a hoppy IPA or a velvety Sangiovese that echoes the dough’s subtle garlic undertone.
Storage, Freezing & Reheating
Divide fresh dough into palm-sized balls, coat with oil, and freeze in zip-top bags; thaw overnight in the fridge for instant pizza night.
Baked slices hold best in a paper-towel-lined container, lid slightly ajar to prevent sogginess. Reheat directly on a hot skillet or in a 400 °F oven for five minutes—the crust re-crispens and the cheese re-melts without turning rubbery.
Frequently Asked Questions
Can I use active dry yeast instead of instant? – Yes. Bloom 2 ¼ teaspoons active dry yeast in the warm water with sugar for 5 minutes before mixing; expect the rise time to lengthen by about 15 minutes.
Why did my crust turn out dense? – Too much flour or a cool proofing environment inhibits gluten expansion. Measure flour by spoon-and-level and allow the dough to rise somewhere around 80 °F.
How do I achieve a charred pizzeria edge in a home oven? – Preheat a pizza steel on the top rack and finish the last two minutes under the broiler; high, direct heat blisters the rim without over-cooking toppings.
Pizza Dough Recipe Easy
Ingredients
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil plus more for brushing
- ½ teaspoon salt
- 2 teaspoons sugar
- 2 ⅓ cups all-purpose flour or bread flour divided
- ¾ cup warm water
- 1 packet instant yeast 2 ¼ teaspoons
Instructions
- In a sizable bowl, combine 1 cup of the flour with the instant yeast, sugar, salt, and garlic powder, stirring until uniformly mixed.
- Incorporate the olive oil and warm water, blending thoroughly until the mixture becomes smooth.
- Slowly add another cup of flour, stirring continuously until the dough becomes cohesive and elastic; reserve the final ⅓ cup of flour to use only if the dough is excessively sticky.
- Generously coat a clean mixing bowl with olive oil. Transfer the dough into this bowl, turning it once to ensure all sides are lightly oiled. Cover with a clean towel or plastic wrap, and let rise in a warm location until doubled in volume, approximately 30 to 60 minutes.
- Once risen, deflate the dough by gently punching it down. Move it to a lightly floured work surface and knead for 1 minute until smooth and pliable.
- Roll the dough into a circular shape, then position it on a pizza pan. Use a fork to prick the dough all over and brush the surface lightly with olive oil.
- Preheat your oven to 425°F. Spread with pizza sauce, add mozzarella cheese, and layer with your preferred toppings. Bake for 12 to 15 minutes, or until the cheese is bubbling and golden to your liking. Slice and serve immediately.