Monday, March 12, 2012

How to Make Easy Pizza Dough (best recipe ever)

This sounds like a big claim, I know, but it's true. Not only is the dough ridiculously easy to make, handle, and shape, it's also very, very tasty. So much so that we've been eating pizza about four nights a week (sometimes even for breakfast) since we've discovered the joys of easy homemade pizza dough. There is also a lot less guilt involved post-pizza--it's a lot healthier than take out pizza and you can control the amount of toppings and their quality.

 A pizza stone is nice to have but not absolutely necessary—we've tried this crust on a pizza stone, a regular nonstick pan, and a cast iron pizza pan, and all three make a great pie. The regular nonstick pan will brown the bottom faster than the other two, so keep an eye on it if that's what you're using.

Easy Pizza Dough
adapted from a book called Pizza 

makes about two 14 inch pizzas 

3 cups all purpose flour
1 cup warm water
¾ packet yeast
3 Tbsp olive oil
about 1 tsp sugar
pinch of salt


1. Put the yeast in a large bowl, add the water which should be lukewarm, and let sit while you measure out the flour.

2. Measure flour into a separate bowl.

3. Add olive oil, sugar, and salt to the yeasty water, which should look cloudy at this point. Take a wooden spoon and stir the mixture together. While stirring, gradually add the flour until the mixture begins pull away from the bowl and is no longer too sticky to handle.

4. Turn the dough out onto a lightly floured surface, then knead in the remaining flour that you were not able to stir in.

the dough will nearly triple in size after it's done rising
5. Transfer dough to a lightly oiled bowl, cover with a dish towel, and let rise for about 1-1.5 hours (preferably in the warmest part of your kitchen).

That's it! Easy, right?

pizza dough is spread out and ready for toppings!

*When you're ready to use the dough, divide it up depending on the size pan you're using. If you want to save the other half or portion of the dough, place it in a lightly oiled bowl, cover with plastic wrap, and store in the fridge up to two days. 

*Get the oven hot!! Preheat the oven to 475-500ยบ and then stretch the dough out on your pizza pan or stone. When the oven is hot enough, bake off the crust for about 5-6 minutes, pull it out and add your toppings, return the pizza and bake for 8-10 more minutes. I often switch the oven to broil for the last minute or two of cooking to brown the cheese.

Stuff face with pizza. Repeat.


  1. YUMM! Gonna do this with a pitcher of Tea Tree Cocktails!

  2. For the mixture, instead of olive oil, can I use coconut oil? :)

  3. We've been making pizza at home lately, too. A similar recipe to yours, but only 1 T olive oil and a full packet of yeast. And this thing you call "kneading?" I'm using a Kitchen Aid cuz I'm lazy. It's my new best friend. And this thing you call "cheese" is sadly not a part of my vocabulary anymore. It's my new best enemy.

    I like your idea of cooking the dough a bit before adding toppings. I'll try that next time.

  4. Vita K, I would stick with canola or sunflower oil if you want to go lighter.

  5. Amelia, this thing called kneading is something I delegate to the baker while I supervise. In fact, most of the actual prep work involved with dough is filed under "not terribly fun" and therefore becomes the wifey's responsibility. As for a life without cheese, I can't even imagine.