This really is the best easy pizza dough, the only one you need to make pizza at home. It’s super forgiving and foolproof. I use sunflower oil, to give it a nice crumb.
I talk so much about pizza around here I thought it was about time I shared a proper pizza dough recipe.
There are many pizza dough recipes out there, which is wonderful and that’s what I find fascinating about cooking. How so many people can make the same thing but it’s still unique to them, everyone has their own version or way of doing it, and here’s mine.
Honestly, I could never get tired of making pizza dough. There’s something so comforting about it, I find the process very relaxing and there’s a deep satisfaction I feel when I look into the bowl and the little ball is all grown and ready to be baked. This recipe is the same my mom always used and it’s the recipe I’ve been using for years and years. It never fails me and it’s very easy to follow.
It makes the perfect crust, crunchy on the outside, but not so crunchy you’ll scratch your mouth or have trouble cutting it; soft in the middle, not too thin but not thick at all. A crust that never gets soggy and that tastes great the next day too; because who doesn’t love leftover pizza for breakfast? Well maybe you don’t, but personally I can’t complain.
How to make pizza dough
You don’t need a mixer of any kind, a bowl and a spatula or dough scraper will do just fine. In fact I’m convinced you end up with a better dough, if it’s made completely by hand.
Kneading the dough will give you clues. You’ll feel if it needs more flour or not, you’ll know when it’s relaxed and ready for a rise. A mixer is helpful, but knowing what a well made dough feels like to the touch is priceless.
About yeast
I always use dry instant yeast. Years ago, I normally used fresh yeast (and you can too) but for the past 4-5 years I’ve mostly been using dry. I think it makes the process faster and easier.
Instant yeast can be mixed into flour and doesn’t need to be activated. However liquid is still very important so that the yeast properly dissolves.
That’s why I like to add water to flour and mix yeast into that before combining all of the ingredients. The water has to be warm but not hot, because that could kill the yeast.
Once the dough is made, you have to keep it in a warm space without any open windows nearby. If your kitchen is cold, stick the dough in the microwave or on a shelf in the cupboard. My kitchen is usually warm enough, especially once I turn on the oven, so I normally just leave it out on the counter.
You don’t need a pizza stone
I don’t have a pizza stone. I don’t even have a designated pizza pan. Honestly, I just use a regular baking tray that came with the oven and my pizza is usually rectangular, slab style. If I’m making a smaller one, I might roll it out in a round though. It tastes the same as the round pizza, not that you didn’t know that.
This is how my mom always did it and I still prefer a rectangular pizza today. And a pizza of such shape is very easy to cut into equal pieces that fit on any plate. How handy is that?
More bread recipes to explore
- Red onion breakfast pizza (Goes great with some orange juice and a salad.)
- Spinach leek flatbread (A lot like a pizza, but more vegetable-focused.)
Recipe
Best easy pizza dough
Ingredients
- 3/4 cup very warm water
- 1 1/2 teaspoons instant dry yeast
- 2 cups all-purpose flour plus extra for kneading
- 1 teaspoon fine sea salt
- 2 tablespoons sunflower oil plus more for greasing
Instructions
- Place flour in a large mixing bowl and make a well in the center. Pour in water and add the yeast. Allow it to partly dissolve, then stir it in the flour.
- Add the salt and oil and start mixing dough with a spatula (or an electric mixer), scraping the sides of the bowl as needed, until a rough and sticky mass forms. Add flour tablespoon by tablespoon until the dough comes together.
- Scrape the dough onto a floured surface and knead with your hands. Whenever it gets really sticky, sprinkle it with more flour, knead, but don't dry it up. You want an elastic dough, soft to the touch.
- You know the dough has been kneaded enough when you poke it with your finger and it springs halfway back up. Place it back into the bowl, cover with a clean kitchen towel and keep it in a warm part of your kitchen for 50-60 minutes or until it doubles in size. You can also cover it with plastic wrap and keep it in the refrigerator overnight.
- To make a pizza, transfer dough onto a floured surface and push it down with your hands first. Stretch it out in all directions with your fingers to get a desired shape. Then transfer it to a well oiled baking sheet and stretch it out further.
- Proceed with the desired toppings. Bake in a preheated oven (at 425°F or 220°C) for 15 minutes, until the crust is crispy and golden around the edges, the cheese completely melted and bubbly.
Thanks for sharing this! I’ve made pizzas before but honestly, put minimal effort into the dough and well, while it was still a pizza, the dough/”crust” was nothing to write home about. In fact, it was best to just toss the crust away. When I make bread I *love* kneading it by hand and can’t wait to try it with your pizza dough recipe (though I did actually receive a pizza stone for Christmas last year and might have to give that one a try!)
-Kelsey
Thanks, I’m sure you’ll make one kick ass pizza, especially because you love kneading. 🙂 And definitely try the pizza stone! I would if I received one, even if I swear by my rectangular tray, because who doesn’t love to try out new things?
Hi Alice,
We tried this recipe the other day and it worked wonders. Good job on it! At first I thought it wouldn’t work out, but the dough turned out to be very fluffy and light. Delicious!
Hi Miguel,
thank you so much! I’m really happy you’re pleased with the recipe and you enjoyed your pizza. 🙂
Can i substitute baking powder for yeast? Or can we use this dough revenue without yeast at all?
Hi Hanna! I’ve never used baking powder in this recipe myself, but I’ve done some research and it turns out you can use it!
Here’s how to do it:
First preheat your oven.
Second, make the dough: Start by sifting flour, salt and 2 teaspoons baking powder into a bowl. Then slowly mix in the oil and water. (Add more water if the dough is dry and you have flour left in the bowl.)
Next, knead the dough on a flat surface for a few minutes and add more flour if it’s sticky. Once you have a nice ball of dough, roll it out, transfer to a baking sheet/pan, add toppings and bake right away.
If the pizza turns out to be too flat for your taste, add another 1/2 tsp of baking powder the next time you make it. If you want more flavor, you can also add another TBSP of oil.
Hope this helps!
I’ll report back once I try it out myself too.
(Also, if you make the dough without any leavening agents – like yeast or baking powder – it would bake completely flat, just like flatbread, which would give you a different result and taste from a regular pizza.)
I enjoy trying new dishes to serve my family. This looks absolutely delicious.