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Let’s all make a promise not to buy pizza dough anymore, okay? Well, at least some of the time. Pizza dough just too easy to make at home, and you can even make it in advance and freeze it for later. Just save the $4 or whatever they charge for the pre-made stuff and treat yourself to a latte or good chocolate bar or something.
This is a yeast pizza dough that rolls out really thin and puffs beautifully. We’ve baked it in the oven on a pizza stonefor an extra crispy crust, bakedit on the grill, and even used it as a wrapping for my stuffed breakfast bundt. It’s so versatile and requires next to no kneading and very minimal resting time.
If you have a large food processor like this one, the dough is even easier to make. I have one like this and use it to make the pizza dough instead of one of the stand mixers. It’s just easier. Since it kneads the dough as it’s mixing there’s just less mess.
I also think that the blades cutting the dough are what contributes to the final texture. You could probably achieve something similar with a pastry blender and working by hand. But that probably takes this recipe out of the “super easy” category?
This recipe makes for two medium standard-crust pizzas (about 14″) or one large pizza. If you prefer a thicker crust, I wouldn’t split the dough in two, and might even double it if you’re looking for an extra large thick crust. If you do this, make sure to adjust baking time.
Godmother note: Our family has grown since publishing time, and when I make this recipe, we just roll it into one large pizza. This feeds my family of 4 with a slice or two leftover since the kids are still young.
I like that I can adjust the seasoning in the crust to match topping flavors. And, the dough rises and crisps like a delivery-style crust. Getting that texture has always been so difficult for me, until I came across this recipe.
Enjoy!
Yield: 2 medium pizza crusts (about 4 servings each)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Make your own super easy pizza dough from scratch in just minutes. Freezer friendly, this dough crisps nicely and is so versatile!
Ingredients
- 3 cups unbleached all-purpose or bread flour
- 2 1/2 tsp yeast
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1/3 c olive oil
- 1 c warm water
Instructions
- Pulse together the dry ingredients in your food processor until combined. Combine the olive oil and warm water.
- With the food processor running, slowly pour in the wet ingredients until a shaggy dough forms. You'll want to run the food processor about 2-3 minutes until the dough forms a smooth ball. If you have some dry ingredients not being incorporated, stop the processor and scrape the sides with a spatula. The dough should be a smooth, not too sticky ball.
- Transfer to a floured surface and shape into a large rectangle, using your fingers to make little indentations throughout. Fold it in thirds by folding in one side and then the other. Cover in plastic wrap and allow to rest 20 minutes.
- Cut the dough in half and form into two balls. To freeze, wrap well in plastic wrap and place in your freezer. Put into the refrigerator the morning you decide to bake it. Be sure to let it sit on the counter 15-20 minutes after thawing to come to room temperature.
- If you're baking immediately, preheat the oven to 500 F (see notes) and use your hands to gently press the dough into a circle. Top as desired and then gently slide onto your hot baking stone or baking sheet. Bake 12-15 minutes until the crust is baked through and cheese is melted and bubbling.
Notes
Adapted from NY Times Quick Pizza Dough
- Be sure to check the safe oven temperatures for your pizza stone or baking sheet. You can absolutely bake this at a lower temperature, we do so on our grill, just add 10-15 minutes to the baking time. It still turns out beautifully.
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FAQs
There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...
What ingredients is pizza dough made from? ›
All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here's the breakdown of what I use in my homemade pizza crust recipe. The full printable recipe is below.
What does adding vinegar to pizza dough do? ›
The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.
What ingredient makes pizza dough stretchy? ›
The more gluten, the more elastic, stretchy and strong the dough will be. Mixing gluten and water results in a dough that almost feels like rubber. Wheat flour contains 6 to 12 percent gluten, enough to provide a gluten network that holds the carbohydrates together.
Is pizza dough better the longer you let it rise? ›
The general rule is to let pizza dough rise until it has doubled in size, which could take anywhere between 1-1.5 hours. This will give the yeast time to activate and create a light, airy texture in the crust. However, I personally prefer cold-fermenting the dough for 48 hours for extra flavor.
What is the most important ingredient in pizza dough? ›
Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.
Which of the following ingredient is not used in pizza dough? ›
Well, I certainly wouldn't add sugar. It's completely unnecessary, and adds nothing to the flavor of the dough. The ingredients you want are flour, water, salt, and yeast, plus time. The secret to really good pizza dough is a rest in the fridge of at least 24 hours, preferably 48, and sometimes as much as 72.
What is the best flour for pizza dough? ›
For Crispy and Chewy Pizza Crust, Use 00 Flour
00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.
What makes pizza dough more chewy? ›
High hydration dough: I prefer to use a dough that is around 75% hydration (the percent of water relative to the amount of flour). This will encourage a lot of gas bubbles, a chewy crust and a complex flavor.
What is the secret to elastic pizza dough? ›
If your pizza dough is quickly snapping back or difficult to stretch, your dough is too tight. Cover your dough with plastic wrap and let it sit for 10-15 minutes. After a bit of rest, the gluten in the dough will relax, making the process of stretching much easier.
Hydrate the dough
While it may seem counterintuitive, adding more water can actually make your pizza dough crispier. Pizza Media says that a dough that contains more water has the ability to expand in the oven readily.
How to improve your pizza dough? ›
If you're keen to intensify its flavor even more, enhance the dough further – either with infused oil brushed over top, cheese woven into its edges or a combination of herbs and spices kneaded into it or sprinkled on it.
What is the secret to good pizza? ›
11 Essential Tips for Better Pizza | The Food Lab
- Measure by Weight.
- Grams and Baker's Percentages Are Your Friends.
- Choose the Right Flour.
- Pick the Right Style.
- Remember Your Dough-Making Options.
- For a Better Crust, Try Cold Fermenting.
- Buy Dough If You're in a Hurry.
- Use a Rolling Pin If You Need To.
The secret to a more crispy pizza crust is probably not what you think. You might assume that less water will result in a crispier crust. But you'd be wrong. To achieve a more crispy crust, you'll need to add more water to the dough formula.
Is it better to make pizza dough with milk or water? ›
Did you know the protein and sugars in milk actually help strengthen pizza dough while baking and create a beautiful, golden-brown crust? Try it for yourself!
