Quick & Easy Homemade Pizza Dough
Making homemade pizza dough doesn’t have to be complicated! With just five simple ingredients and about 30 minutes of rising time, this easy dough is perfect for homemade pizza night. Made in a food processor or stand mixer, it comes together quickly and creates a soft, delicious crust that’s ready for all your favourite toppings.
Prep time
10 min
Cook time
10–15 min
Serves
2 pizzas (approx. 8–9 inches each)
Ingredients
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- 1 cupwarm water (approximately 105–110°F / 40–43°C)
- 1 tspinstant yeast
- 1 tspgranulated sugar
- 2 cupsall-purpose flour, plus a little extra for kneading
- 1 tspfine sea salt
Ingredients
- 1 cupwarm water (approximately 105–110°F / 40–43°C)
- 1 tspinstant yeast
- 1 tspgranulated sugar
- 2 cupsall-purpose flour, plus a little extra for kneading
- 1 tspfine sea salt
Instructions
Prepare the Dough
- 1
In a small bowl or measuring cup, stir together the warm water, yeast and sugar. Allow to sit for approximately 5 minutes, until the mixture becomes slightly foamy.
- 2
In a food processor fitted with a plastic dough blade or a stand mixer fitted with a dough hook, combine the flour and salt.
- 3
With the mixer running on low speed, gradually pour in the yeast mixture. Continue mixing until a soft dough forms. If using a food processor, process just until the dough comes together.
- 4
Transfer the dough to a lightly floured surface and knead for a few minutes until smooth. Add just enough additional flour to prevent sticking, keeping the dough soft and slightly tacky.
Let the Dough Rise
- 1
Lightly oil a large bowl and place the dough inside, turning once to coat.
- 2
Cover with a clean kitchen towel and leave in a warm, draft-free spot for approximately 30 minutes, until noticeably puffed.
- 3
Gently press down the dough and divide into two equal portions.
Shape & Bake the Pizzas
- 1
Preheat the oven to 475°F (245°C). If using a pizza stone, allow it to heat with the oven.
- 2
On a lightly floured surface, roll or gently stretch each portion of dough into an approximately 8–9-inch circle.
- 3
Transfer to a lightly greased pizza pan or parchment paper rated for the oven temperature.
- 4
Add your favourite pizza sauce, cheese and toppings.
- 5
Bake for approximately 10–15 minutes, or until the crust is golden and the cheese is melted and bubbling.
Melissa's Notes
This recipe makes enough dough for two 8–9-inch pizzas. If you only need one, simply freeze the second portion for another day.
Food Processor or Stand Mixer: Both methods work well. A food processor brings the dough together quickly, while a stand mixer fitted with a dough hook makes mixing and kneading easy.
Working With the Dough: The dough should feel soft and slightly tacky. Avoid adding too much flour, as this can make your pizza crust dense rather than light and tender.
Thin or Thick Crust: For a thinner, crispier pizza, stretch the dough a little further. For a softer, thicker crust, keep the dough slightly smaller when shaping.
Make Ahead: Prepare the dough and refrigerate it in a lightly oiled, covered container for up to 48 hours. Allow it to come to room temperature before shaping.
Freezing the Dough: Once the dough has risen, divide it into two portions. Lightly coat each portion with olive oil and place in airtight freezer bags or containers. Freeze for up to 3 months. Thaw overnight in the refrigerator, then allow the dough to come to room temperature before shaping.
A Little Extra Tip: If the dough keeps shrinking back while you are stretching it, let it rest for 5–10 minutes before trying again. This allows the gluten to relax and makes shaping much easier.
Recipe adapted from Ricardo Cuisine.
Nutrition Information
Per serving (one quarter of one pizza dough ball). Estimate only; does not include toppings.
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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