Quick & Simple Pizza Dough
This easy pizza dough comes together in no time and is a “no rise” dough! This basic pizza dough will become a fast family favorite for homemade pizza night! Pin it for later >>
I absolutely love making homemade pizza. Once I really got the hang of this easy pizza dough, it really does feel like a quick and low fuss dinner. The beauty of homemade pizza is that I can add toppings that most pizza places in Chicago don’t offer. Have you ever had cream cheese on your pizza? It’s all the rage in my college town (Lawrence, KS) and it is absolutely the best idea anyone ever had for pizza!
I used to make pizza dough the traditional way where you let the dough rise for a long time, but recently I began experimenting with a dough that could be ready to go into the oven in under 30 minutes. This no rise pizza dough is fantastic. I’m truly surprised every time I make it and it turns out so well with such great texture and flavor. It is my new obsession. If you have the time and want to let it rise to develop more of those yeasty flavors, then you definitely can. But it isn’t absolutely necessary for this dough!
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Ingredients in Pizza Dough
Pizza dough is essentially a basic yeast bread dough. The makeup and ratios of the dough is very similar to many other flatbread doughs, as pizza essentially is a flatbread. All yeast breads start with 4 basic ingredients: water, flour, yeast, and salt. This easy pizza dough has just one more ingredient: oil. The oil adds a bit of flavor as well as tenderness to the dough.
How to Make Easy Pizza Dough
If you are intimidated by working with yeast, this is a great place to start because this process is so simple and essentially fool proof. This simple pizza dough is very forgiving and you will be so surprised at how it becomes a fast favorite!
Straight Dough Method
This mixing method for this pizza dough is called “the straight dough method.” This means that all of the ingredients are mixed in one step. There is no need to dissolve your yeast or for multiple mixing steps.
To use the straight dough method, combine all of the ingredients for the dough in the mixing bowl with a spoon or rubber spatula. Once all of the ingredients are mixed together, knead the dough.
Kneading the Dough
There are two methods that you can use to knead the dough for this pizza crust. If you have a stand mixer that has a dough hook attachment, then this can be used to knead the dough. If you are using this method, then you will knead the pizza dough in the mixer for just about 3 minutes until the dough is smooth and elastic.
Alternatively, if you do not have a stand mixer with a dough hook then you can knead the dough by hand. This process is actually very simple. After all of the ingredients for the dough are all stirred together, turn the dough out onto a clean work surface. Using the heel of your hand, push the dough forward and then fold the dough over itself and push it forward again. You shouldn’t really need extra flour on your counter-top to do this. The dough will become less sticky as you knead it. You can watch the animation above to see what this basic kneading process looks like. If kneading by hand, this process will take about 5-6 minutes until the dough is smooth and elastic.
Resting the Dough
One of the beautiful things about this dough is that you do not need to wait for it to rise. I specifically designed it to work well with just a short resting period after it is kneaded. The 10 minute resting period will allow the gluten strands to relax and will make it easier for you to shape out into a pizza crust. You can let it rest for longer if desired, and a longer resting period will develop a more complex yeast flavor. But this easy pizza dough tastes fantastic with just the short resting period and this is my new go-to way of using this dough.
Note: This recipe calls for rapid rise or quick rise yeast which allows the dough to work well with only a short resting time. Active dry yeast can be substituted if that is what you have on hand, but the resting time will be slightly longer. See the recipe notes for instructions on using active dry yeast in this recipe.
Shaping the Dough
After the dough is rested you can shape it out into pizza crusts. This dough makes two 10″ or 12″ pizza crusts depending on how thin you shape your dough.
To shape the dough, start by pressing down on the dough with your fingertips and press down on the dough to begin to flatten it. I like to then shape my dough by hand instead of with a rolling pin because not only is it easy and I don’t get my rolling pin dirty, but it is also fun! You can watch this video to see how easy it is to stretch the pizza dough by hand. Alternatively, you can use a rolling pin if you prefer.
Note: If your dough is snapping back and is not holding its shape when being stretched, cover it with plastic wrap and allow it to rest for a few more minutes to relax the gluten strands.
Techniques for Baking the Pizza
Baking Stone or Baking Steel
The absolute best way to mimic a wood fired oven pizza at home is to bake it on a preheated baking stone or baking steel. The technique is simple, you want to preheat your oven to the hottest possible setting. For my oven and most ovens that is 500F. If your oven can get hotter than that, then bonus for you! Wood fired ovens get upwards of 800 or 900F, so we want to get as close as possible.
Your baking stone or baking steel should be in your oven while it is preheating for at least 30 minutes. This will ensure that all parts of your oven and the cooking surface are as screaming hot as possible to really char the crust.
You want to put your pizza onto a surface that you can easily slide into the oven. If you have a pizza peel, that is perfect! But if you are like me and do not, you can put it on a piece of parchment paper that is either dusted with a bit of cornmeal or sprayed with some non-stick spray. I like the texture that the cornmeal gives to the bottom of the crust. I set the parchment on top of an upside down sheet pan or an un-rimmed baking sheet. This acts as my makeshift pizza peel.
When you go to transfer the pizza into the oven, pull the oven rack out and gently slide the pizza onto the preheated surface. I like to keep it on the parchment paper so I can gently tug at the parchment to carefully slide it on. Don’t worry, even though most parchment papers are recommended for lower temperatures than 500F, there is no risk using it at this high of heat especially for a quick baking time.
If you do not have a pizza stone or pizza peel then you can make a makeshift one by turning a sheet pan upside down and preheating this in the oven instead.
Cast Iron Skillet Pan Pizza
Making a pan pizza in my cast iron skillet is my second favorite way to make pizza at home, behind the real baking stone pizzas. This method results in a pizza crust that is slightly thicker and fluffier than the baking stone crusts, but it also results in an impossibly crispy and almost fried bottom. It is pretty fantastic!
To make a quick pan pizza, stretch the dough out to about the size of your cast iron skillet. Add about 1/4 cup oil to the pan. I know this sounds like a ton, but it is what really gives the crust that really crispy bottom. Place the dough into the pan and then put it on the stove top over high heat for about 3 minutes. All burners are different, so you can use a spatula to gently lift up on the crust to check the bottom to make sure it isn’t burning. This jump-starts the crispy bottom of the crust and also preheats the pan so the pizza doesn’t just steam in it once it goes into the oven.
If you really love pan pizza and want a more over the top version, you should check out my Homemade Pan Pizza post. But this method also works really well for this quick and easy dough!
Tips & Tricks for Perfect Pizza Dough
- Check the dates on your yeast: Yeast does expire and if it is too old it might not be active for your dough. Check the dates on your yeast to make sure it will work well for your dough.
- Use warm water, but not hot water: Yeast loves warm temperatures and grows most rapidly when it is warm. You want to use water at about 120F (43C) for the rapid rise yeast in this recipe. This should feel hotter than body temperature but not so hot that you can’t touch it.
- Measure your flour properly, using the spoon & level method: If measuring by volume instead of weight, make sure you use the proper method of lightly spooning the flour into your measuring cups, without packing it down, and level it off. The dough shouldn’t be dry, it will be slightly sticky at first and will get more smooth as it is kneaded. Try to avoid adding extra flour during kneading unless absolutely necessary.
- Preheat your oven before doing anything else: The very first thing you should do in your pizza prep is to preheat your oven. Even if it only takes 10 minutes for the oven to indicate that it has reached its highest temperature, you want to make sure that every part of the oven is screaming hot so the pizza will cook very quickly and get that beautiful crust.
Baking Science & Techniques Related to this Recipe
I know that is a lot of information for such an easy recipe. But you know me, I like to make sure every question you might have is answered! I do hope that you give this pizza dough a try and make homemade pizza night a tradition in your home! It is such a fun process!
Quick & Easy Pizza Dough
This easy pizza dough comes together in no time and is a "no rise" dough! This basic pizza dough will become a fast family favorite for homemade pizza night!
- 2 3/4 cup (11.7 oz, 330 gr) all-purpose flour (*see recipe notes for gluten free option)
- 1 package (0.25 oz, 7 gr, or 2 1/4 tsp) instant or rapid rise yeast (*see recipe note below for substituting active dry yeast)
- 2 tsp (7 gr) fine sea salt or kosher salt
- 1 TBSP (15 gr) olive oil (can sub a different oil if desired)
- 1 cup (237 gr) warm water (not hot, should be warmer than body temperature about 115-120F)
- Prep your oven: Before starting any of your dough or pizza ingredient prep, preheat your oven to the hottest setting. This is 500F for most ovens. Position your oven rack on the lowest position in your oven. Place your baking stone, baking steel, or a sheet pan turned upside down on the lowest rack.
- Combine dough ingredients: Combine all of the ingredients for your pizza dough in a bowl with a spoon or rubber spatula. The ingredients can go in all at once, no need to hydrate your yeast separately. Stir until the ingredients are coming together.
- Knead the dough: If you have a stand mixer, knead the dough with a dough hook attachment at medium/high speed for about 6 minutes. Until the dough is smooth and elastic. If you do not have a stand mixer, knead the dough by hand on a clean work surface for about 8-10 minutes. Until the dough is smooth and elastic.
- Rest the dough: Divide the dough into two equal pieces. Place a piece of plastic wrap or a clean kitchen towel right on top of each piece of dough and let it rest for at least 20 minutes. This will relax the gluten structure and make it easier to stretch out. You can rest the dough for up to 1 hour at room temperature before shaping the dough. It will develop more yeast flavor with a longer resting time.
- Stretch the dough: Using your finger, press down on the dough to press it down into a circular shape. Continue stretching the dough until it is about 10" 0r 12" in width.
- Top the dough: If using a pizza peel, top the peel with a little bit of cornmeal and place your dough on top of it. If you do not have a pizza peel, place the dough onto a piece of parchment paper that has been lightly sprayed with some oil or topped with a bit of cornmeal. OR if you are making a pan pizza, place it into the oiled cast iron skillet. Top your dough with sauce and toppings.
- Bake the Pizza: Carefully transfer the pizza onto the preheated baking stone, baking steel, or sheet pan OR if making a pan pizza, place it over high heat on your stove top for 3 minutes and then transfer it to the oven. Bake for about 10-12 minutes, until the crust is crispy and the toppings are starting to char slightly. All ovens are different so keep a close eye on your pizza
- If you want to make gluten free pizza dough: I recommend using a gluten free blend if you want to make this crust gluten free. I have tested it with good results with Bob's Red Mill's gluten free flour baking blend. Also note that some quick rise and rapid rise yeasts do contain wheat in them. Check the labels of your yeast.
- If you want to use active dry yeast: Substitute equal amounts of active dry yeast for the rapid rise yeast. Let the dough rest for 30 minutes minimum before shaping your dough. The dough can rest for up to 2 hours with active dry yeast and more yeast flavor will develop with a longer resting time.
68 Comments on “Quick & Simple Pizza Dough”
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And now I know what I’m making for dinner the night after the other comment I made about knowing what I’m going to make for dinner.
If that makes any sense…
I’m trying to be more important more and I’m cooking pizza for tea tomorrow but I’m I’m not 100 % sure I’m got the full ingredients can someone please be quick as possible. Please
Soz I’m mean independent
Yum, looks very good!
Thanks for the inspiration tonight Baker Bettie! I had a whole lot of nothing in the pantry/refrigerator when I came across this recipe. I substituted bacon for sausage in the “Sausage, Onion, and Cream Cheese Pizza” and it was delicious! I was very pleased to take what looked like it couldn’t possibly be enough to feed two and create a very tasty dinner from my boyfriend and I.
So glad I could help you out! Did you put cream cheese on it? That is my favorite part. It is sooo good!
I did, so yummy! We were a little low on the mozzarella so it really helped to complete the pizza. Great idea 🙂
Baker Bettie, I love all of your recipes! I am a novice Baker who was always convinced that he couldn’t bake. I got brave one day and tried your simple drop biscuit recipe with astonishingly good results! Now I am methodically learning new recipes and executing them successfully every time! I very much appreciate that you take the time to explain how and why the ingredients interact…understanding the science of baking takes the mystery out of it and gives me a lot of confidence. Thank you.
pizza dough is so amazing in its simplicity and it’s amazing that this recipe doesn’t need to rise at all-that rest period is super short! Meaning we can get pizza faster! YAY
YES! All-around amazing! 😉
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This recipe didn’t work for me at all. Pizza came out gooie no matter how long it stayed in the oven. Never browned either, just burned. I was really excited for the recipe but I just wasted an entire day. Next time I won’t try to take short cuts and will make pizza the proper way.
Hi there! So sorry to hear that you had issues with this pizza crust. Truthfully, this is a standard basic pizza crust recipe. It isn’t a shortcut, you just can take much longer to make pizza dough for more developed flavor. Can I ask how thick you rolled out the dough and if you used toppings with a lot of moisture in them? I’d love to help you troubleshoot!
PLEASE, WHERE IS THE RECIPE NOTE FOR SUBSTITUTING “ACTIVE DRY YEAST” FOUND MENTIONED IN INGREDIENT LIST? 1 package (0.25 oz, 7 gr, or 2 1/4 tsp) instant or rapid rise yeast (*see recipe note below for substituting active dry yeast)
I DON’T SEE NOTE UNDER STEP 2 ; OR ANY ASTERISK INDICATING A NOTE ELSEWHERE.
#2. Combine dough ingredients: Combine all of the ingredients for your pizza dough in a bowl with a spoon or rubber spatula. The ingredients can go in all at once, no need to hydrate your yeast separately. Stir until the ingredients are coming together.
THANKS FOR ANY HELP PROVIDED.
Hi there! Thank you for bringing this to my attention. My site went through some updates recently and some of the notes did not transfer over. I have updated the recipe to include the notes. They are located at the very bottom of the recipe. “If you want to use active dry yeast: Substitute equal amounts of active dry yeast for the rapid rise yeast. Let the dough rest for 30 minutes minimum before shaping your dough. The dough can rest for up to 2 hours with active dry yeast and more yeast flavor will develop with a longer resting time.” Hope that is helpful!
Does this dough work well on a grill?
Hi Debbie, I have never tried that but I don’t see why it wouldn’t!
This dough was amazing! I normally make dough in my bread machine. You know, fix it and forget it! Today I forgot to put the dough in my machine in time for dinner! I turned to this recipe and it is amazing! The dough is so fluffy and pillowy, and very easy to pat into in the pan. I did find that I needed to add a bit of flour during the kneading process, but that is totally fine with me! I bookmarked this page for my next homemade pizza night. Thanks!
That makes me so happy Angela! That is great!
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would you please also give the topping ingredients used.. thank you.
This was my first time making homemade pizza and it was absolutely delicious! My family even said it was the best pizza they’re ever had…and we eat a lot of pizza! Thank you for an easy but delicious recipe.
This was my first time making homemade pizza and it was absolutely delicious! My husband even said it was the best pizza he’s ever had…and we eat a lot of pizza! Thank you for an easy but delicious recipe.
Excuse me, but unless you wanted me to burn my pizza stone and set every single smoke alarm off in my house, I’d prefer that you change the instructions and not tell us to put our pizza stone in until the pizza is ready.
Absolutely the easiest and most delicious pizza dough I’ve ever used. My family loved it. I used it as the base for BBQ chicken and bacon pizza and it was wonderful
Delicious & Easy! I read previous reviews and also added Italian spices and onion powder. Also, let dough rise 1/2 hour. Great recipe. Will make again.
Oh that sounds like a delicious addition. So glad you enjoyed it!
Much better on a pizza stone than in a metal pizza pan. I used all-purpose flour and it tasted great.
Do you have a recipe for pizza dough that doesn’t include yeast? It has been sold out in my area and seems hard to come by right now.
Can I use my sour dough discard to make my pizza base?
Made this for lunch today and it’s delicious! Thanks for a great recipe!
can you make this dough ahead of time (Im thinking 4-6 hours)?
You can! If you use instant yeast, you can let the dough rise at room temperature for up to 1 hour. If you use active dry yeast, you can let it sit for up to 2 hours. If you’d like to leave it longer then I suggest putting it in the fridge and then taking out for about an hour to take the chill off and to warm back up.
Under your ingredients section it mentions sugar yet I’m not seeing it listed in the actual recipe…..I’m hoping to use this soon! It looks amazing! …. and easy ….and quick!
Hi Bettie! I wanted to ask if you could do a little article on diastatic and non-diastatic malt powder? I noticed that there are a couple pizza dough recipes that use diastatic malt powder, so I recently purchased some with the hope of improving my pizza crust results. However, there are not very many articles that discuss this ingredient and their role in doughs. Thank you so much!
This basic pizza dough will become a fast family favorite for homemade pizza night!
So easy and yummy recipe that a noob like me who never made pizza before also cooked this without any blunder.
It was also delicious me and my friends really enjoyed that.
Thanks for sharing this easy and delicious pizza recipe.
It’s really easy and convenient. I will start cook it next time. I hope be success. Thank you for your blog!
Thank you so much for the showing us how to make a Pizza however, i do not see the ingredients and the instructions for the rest of the things its all about making the dough. How do i go about the other things? Assuming its a chicken Pizza, beef Pizza etc
This is a recipe for the dough. You can add whatever toppings like you like. Use a sauce you like, and any toppings you like. Just spread them on top.
Hi Bettie, Was telling my brother I’m gonna make pizza tonight and use the recipe I got from “Baker Bettie” because I’ve never baked anything from one of your recipes that I didn’t love so I’m gonna try your no rise pizza dough. Well, not only did it come out delicious in taste (I used a Goya tomato sauce) but I made calzone with other half. Simply said, I’ve never been disappointed with your recipes and never been more satisfied with your techniques. You’re the best..
Holy crap. I did it. I made pizza. I made DOUGH AND DIDNT RUIN IT!!!! This is my first ever successful experience with dough. Any kind of dough. This pizza tastes so similar to the local pizza restaurant we always order from. It was so easy and simple I kept telling my fiancé I must be doing something wrong. I scrolled through Pinterest over many recipes and I’m so happy I decided on this one.
I’m so glad you liked it!!
How much sugar? I see you said sugar in the top but I don’t see sugar in the recipe. Thanks so much
What modifications would be needed if you substitute whole wheat flour?
Hope you can help me out. I teach high school Family and Consumer Science. I want my students to make homemade frozen pizzas. The recipe and instructions I have, use a dough that needs to rise 2-1/2 hours or overnight. The dough is then parbaked, topped and frozen. I want to use your recipe instead. Will it work as the base for these frozen pizzas? Thanks.
Absolutely! You can use the same method of par-baking with this recipe.
A few comments asked for the amount of sugar. It was never answered. It is stated in the beginning of the recipe that you add two extra ingredients to your pizza dough, oil and sugar but the written ingredients do not list the amount of sugar. Is the sugar necessary and if so, how much? Thank you!
Hi Cathy, my apologies! I have updated this post. It does not contain sugar and I have removed the description where it says that it does. Thank you for letting me know!
I made this yesterday. I made two batches for a total of four pizzas. We had guests over and I was able to make four pizzas with little to no fuss. I was given a tip that made things much easier and that was to use a Silpat to cook on. I use the pizza peel but I put the Silpat on the pizza peel then top my pizza. Then I bring this to the oven that is preheated as you said with the baking stones. I just transfer the Silpat to the lowest stone and let it cook. This avoids me from having to get the raw pizza shuffled on the stone as I struggle with that.
This is my go to dough recipe- figured should take the time to comment since always pulling up this bookmark.
Easy, simple, tasty dough. Sometimes add a little garlic powder for extra flavor. I always shape crust and cook in oven (with pizza stone) for about 5 minutes then take out, add the toppings and place back in until cheese is gooey . Find this method perfectly cooks dough.
Thank you for this recipe! Easy to freeze or use same day!!!
Hello! May I double the recipe?
I always ASSume making pizza from scratch takes forever. Wow, was I wrong! This was so fast and SO delicious! The hot pizza stone made the bottom nice and crispy.
Thank you for all your great recipes, tips, and tricks ♥️.
Wonderful! When you want pizza, sometimes you need it fast 🙂
Can you leave half of the dough in the fridge for the next day? I accidentally made the full batch when I only wanted 1 pizza, so I was wondering if I could just let it rise at normal and then once it’s time to “bake”, cover and place in the fridge until tomorrow. I would take it out about an hour early to get the temperature back up to room temperature, but just wondering how this works.
You can! I would go ahead and put the dough in the fridge after it’s mixed and then the next day take it out of the fridge and let come to room temp. Then let it proof before baking.
Homework #11: Favorite Easy Homemade Pizza
This was an easy one. No need to wait for the yeast. I made 1.5 recipe for my family. 3 in 1 pizza: Cheese Pizza, Sausage and Pepperoni Pizza, and Vegetable Pizza. I used a Vegan mozarella cheese on my vegetable pizza. Nah, not a fan of it. Wish I made all with regular mozarella cheese. They loved this pizza. Thanks Bettie!
Could I add a small amount of beer to this recipe to increase the malty/yeasty flavor? If so, how much?
I haven’t tried but you could try it. You will probably need to add more flour to balance out the liquid.
I love, love, love, how quick and easy this pizza dough is to make. My friends & fam are SO impressed, as if I’m some genius baker, LOL!
Historically I have bad luck when I double or triple anything I make with flour.
Does this recipe double/triple easily? Thank you for sharing your knowledge through your videos & website ♥️.
You can double or triple! I find it easier to divide the dough in a large batch by weighing out the full amount of dough and then dividing it by how many crusts you need. That way every crust is the same size.
Bettie, I love this and so many of your recipes. Thanks so much. Any chance of a recipe for a sourdough pizza base?! Noticed someone else asked if you can use sourdough discard..Is this possible? Thanks
Just made this and it was probably one of the best, if not the best, recipes for homemade pizza that I’ve made. And I’ve definitely tried a few in my quest for my favorite. 🙂
Quick question…If I want to use sourdough discard, I know how to calculate the flour/water of the discard into the recipe, but just curious if anything needs to be adjusted with the amount of yeast used in the recipe.
P.S. Extra huge thank you in general becauseI have made so many of your recipes, and I LOVE them.
I want to make the dough one day, let it rise in the fridge overnight, then shape and bake it the next day. Which yeast should I use? Any other tips for doing this? Thanks.