Fast and Straightforward Foolproof Pizza Dough

This straightforward recipe for fast and straightforward selfmade pizza dough is wonderful! It comes collectively in minutes, rises rapidly, and makes unbelievable selfmade pizza!

Selfmade pizza has by no means been simpler because of this foolproof recipe for pizza dough.

It may be used for pizza, calzones, breadsticks and extra!

Golden crust on pepperoni pizza on parchment paper.

Straightforward Selfmade Pizza Dough

This selfmade pizza dough may be very simple. It may be made in a stand mixer with a dough hook or by hand in a bowl with a spoon or spatula (and good old school hand kneading).

Pizza dough components:

  • 1 cup heat water
  • 1 tablespoon honey
  • 1 tablespoon oil
  • 1 tablespoon instantaneous yeast
  • 1 teaspoon salt
  • 2-3 cups all-purpose flour (additionally works properly with bread flour, ’00’ flour, or half entire wheat flour)
Water, flour and yeast in Bosch mixer with dough hook.

The pizza dough needs to be very comfortable and pliable. The largest key’s to not over flour the dough when mixing.

Add flour simply till the dough pulls away from the perimeters and/or middle of the bowl. Because it kneads will probably be transition from tough and shaggy to clean and supple.

Mixing pizza dough in white bowl with dough hook.

The dough needs to be comfortable and stretchy with out leaving loads of dough residue in your fingers.

Quick Rising Time

This fast and straightforward selfmade pizza dough solely wants a brief rising time. Simply 10-20 minutes till the gluten relaxes and the dough puffs up a bit.

Nevertheless, you’ll be able to depart it rising for an hour or so if that matches your timeline higher (and it does very properly gradual rising within the fridge).

Pulling soft pizza dough out of mixer.

How one can Assemble and Bake Selfmade Pizza

  1. Preheat oven to 475-500 levels F. Don’t be afraid of the excessive temperature! It’s key to nice selfmade pizza.
  2. Warmth a pizza stone within the oven for 45-60 minutes earlier than baking pizza. Investing in a pizza stone aff. hyperlink is value it for nice selfmade pizza! (I even have a baking metal, however discover I choose baking pizza on a pizza stone.)
  3. Use a pizza peel to slip the pizzas out and in of the oven. I’ve a wooden pizza peel aff. hyperlink however metal pizza peels aff. hyperlink are well-liked and work nice, too.
  4. Form selfmade pizzas on a chunk of flippantly greased parchment paper or form the pizza instantly on the pizza peel utilizing cornmeal as a barrier to sticking. I like utilizing parchment paper so I can assemble a number of pizzas directly and have them prepared for baking (or so individuals can customise their very own pizzas), and it’s additionally quite a bit much less messy than utilizing cornmeal. Totally different manufacturers of parchment paper differ in thickness/sturdiness; thicker manufacturers work greatest for pizza baking. It’s ok to use parchment in a hot oven – it’s going to darken in shade and should develop into brittle baking at excessive temperatures, however siding the pizza out and in with a pizza peel helps (it’s the one approach I make selfmade pizza).
Baked pepperoni pizza pulled out of oven on pizza peel.

The Finest Pizza Dough

This fast and straightforward pizza dough is really the perfect. It’s straightforward and quick to make, and it actually does produce the perfect selfmade pizza.

The crust is comfortable and chewy and fluffy.

For further fluffiness to the crust, let the assembled pizzas relaxation for 10-Quarter-hour earlier than going within the oven.

Two pieces of fluffy pizza crust on top of each other.

5-Star Critiques

When you’ve been on the lookout for the perfect selfmade pizza dough, that is it! You don’t should take simply my phrase for it.

Nikki: I’ve tried innumerable pizza crust recipes over time and that is by far my favourite! It’s really easy with little prep time(my internal procrastinator thanks you), and its crispy and comfortable all on the similar time. Thanks for ending my seek for a selfmade pizza dough recipe, Mel!

Sarah: I’ve to say that that is the BEST dough I’ve ever made! It’s my go to for pizza, in addition to scones. THANK YOU for your entire posts. I’m pleased with myself for making one thing scrumptious my household loves. You’re the perfect!!

Juliee: This crust is EVERYTHING! I make loads of pizza, I’m speaking as soon as per week for twenty years and normally 5 pizzas at a time so there’s sufficient for the entire household. Throughout that point I’ve tried many (MANY!) completely different crust recipes together with many from very well-known web sites, well-known cooks, well-liked flour firms, and many others. I’ve lastly discovered the one recipe anybody might ever presumably want ever once more! This dough was an absolute delight to work with (comfortable, silky, and tremendous cooperative) and the completed product is DANGEROUSLY good! The truth that it’s just about immediately able to bake and I don’t have to arrange hours prematurely is only a valuable reward as a result of even when it did take loads of further time and steps I’d nonetheless be throughout this. I actually can’t give it sufficient stars. Love, love, love this! Thanks!!

Triangle piece of pepperoni pizza.

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Baked pepperoni pizza with golden crust on parchment paper.

Fast and Straightforward Foolproof Pizza Dough

  • 1 cup heat water
  • 1 tablespoon honey
  • 1 tablespoon oil
  • 1 tablespoon instantaneous yeast
  • 1 teaspoon salt
  • 2-3 cups (284-426 g) all-purpose, bread or ’00’ flour (see notice)
  • In a big bowl or within the bowl of an electrical stand mixer fitted with the dough hook, combine the water, honey, oil, yeast and salt.

  • Add the flour steadily till a comfortable dough varieties and pulls away from the perimeters of the bowl. The precise flour quantity will differ so go by the contact and really feel of the dough versus the precise cup measurements within the recipe. The dough needs to be comfortable and clean (not leaving a residue in your fingers however not tremendous stiff, both).

  • Knead the dough for 2-3 minutes (knead for 5-6 minutes if kneading by hand or if utilizing entire wheat flour).

  • Let the dough relaxation, coated, for 10 minutes.

  • Form the dough into pizza(s), unfold with sauce and toppings, and bake at 475 or 500 levels on a preheated pizza stone (warmth the stone for an hour within the oven earlier than baking) or on a flippantly greased baking sheet for 8-10 minutes.

Flour: this dough additionally works nice with half entire wheat flour (I normally use 50% white entire wheat flour instead of all-purpose flour). Many reviewers have used half all-purpose and half bread flour with good outcomes. 
Rising Recipe: this recipe doubles, triples and quadruples very well. If doubling, use double the quantity for all of the components. For triple and quadruple batches, enhance all of the components accordingly besides the yeast – solely use 2 tablespoons yeast for a tripled batch and a pair of 1/2 tablespoons yeast for a quadrupled batch. Control the flour if rising the recipe. You desire a comfortable, clean dough – not too sticky and undoubtedly not overfloured.
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Recipe Supply: barely tailored and up to date from a recipe I posted a number of years in the past

Recipe initially posted January 2008; up to date March 2023 with new pictures, recipe particulars, and many others.

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