This easy recipe for quick and easy homemade pizza dough is amazing! It comes together in minutes, rises quickly, and makes an incredible homemade pizza!
Thanks to this foolproof pizza dough recipe, making your own pizza has never been easier.
It can be used for pizza, calzones, breadsticks and more!
Easy Homemade Pizza Dough
This homemade pizza dough is super easy to make. It can be made in a food processor with a dough hook, or by hand in a bowl with a spoon or spatula (and good old fashioned hand kneading).
Ingredients pizza dough:
- 1 cup of warm water
- 1 tablespoon of honey
- 1 tablespoon of oil
- 1 tablespoon instant yeast
- 1 teaspoon of salt
- 2-3 cups all-purpose flour (also works well with bread flour, 00s flour or semi-whole flour)
The pizza dough should be very soft and pliable. The main key is not to flour the dough while mixing.
Add flour until dough pulls away from the sides and/or center of bowl. Kneading the transition from rough and shaggy to smooth and supple.
The dough should be soft and stretchy without leaving a lot of dough residue on your fingers.
Short rise time
This quick and easy homemade pizza dough only requires a short rising time. Just 10-20 minutes until the gluten relaxes and the dough puffs up a bit.
However, you can let it rise for about an hour if that suits your timeline better (and it rises very slowly in the fridge).
How to assemble and bake homemade pizza
- Preheat oven to 475-500 degrees F. Don’t be afraid of high temperatures! It’s the key to great homemade pizza.
- Heat a pizza stone in the oven for 45-60 minutes before making pizza. Invest in a pizza stone {aff. Shortcut} Worth going for great homemade pizza! (I also have a baking steel, but prefer to bake pizza on a pizza stone.)
- Use a pizza peel to slide the pizzas in and out of the oven. I have a wooden pizza peel {aff. Shortcut} but metal pizza peels {aff. Shortcut} are popular and work great.
- Form homemade pizzas on a piece of lightly greased parchment paper, or form the pizza directly on the pizza peel and use cornmeal to protect it from sticking. I like using parchment paper so I can assemble and bake multiple pizzas at once (or so people can assemble their own pizzas), and it’s also a lot less messy than using cornmeal. Different brands of parchment paper vary in thickness/durability; thicker brands are best for making pizza. It’s okay to use parchment in a hot oven – it will darken and can become brittle when baking at high temperatures, but it helps to put the pizza in and out with a pizza peel (it’s the only way to make homemade pizza make).
The best pizza dough
This quick and easy pizza dough really is the best. It’s quick and easy to make and really produces the best homemade pizza.
The crust is soft and chewy and fluffy.
For an extra fluffy crust, let the assembled pizzas rest for 10-15 minutes before placing in the oven.
5-star ratings
If you’ve been looking for the best homemade pizza dough, you’ve come to the right place! You don’t just have to take my word for it.
Niki: I’ve tried countless pizza crust recipes over the years and this is by far my favorite! It’s so easy with little prep time (my inner procrastinator thanks you) and it’s crunchy and soft at the same time. Thanks for ending my search for a recipe for homemade pizza dough, Mel!
Sara: I have to say this is the BEST dough I’ve ever made! It’s my go-to place for pizza and scones. THANK YOU for all your contributions. I take pride in making something delicious that my family loves. You are the best!!
Julia: This crust is EVERYTHING! I make a lot of pizza, I’ve been talking once a week for twenty years and usually 5 pizzas at a time so there’s enough for the whole family. During that time, I’ve tried many (MANY!) different crust recipes, including many from very popular websites, famous chefs, popular flour companies, etc. I’ve finally found the only recipe anyone could ever need again! This dough was an absolute delight to work with (soft, silky and super cooperative) and the finished product is DANGEROUSLY good! The fact that it’s ready to bake pretty much instantly and I don’t have to prep hours in advance is just a valuable gift because even if it required a lot of extra time and steps, I’d still be busy making it. I really can’t give enough stars. Love love love this! Thank you very much!!
A year ago: Instant Pot Creamy Tomato Basil Soup
Two years ago: Easy Chicken Enchilada Casserole
Three years ago: Snickerdoodle Brookie Bars
Four years ago: Small toasted coconut lime bars
Five years ago: Carrot Cake Cookies with Cream Cheese Frosting
six years ago: Yummy Whole Wheat Hulk Cupcakes {Green, of course!}
Seven years ago: Chicken Shepherd’s Pie with garlic and kale puree
Eight years ago: No-Bake Skinny Mint Cheesecakes
nine years ago: Whipped Chocolate Buttercream Frosting
Ten years ago: Slow Cooker Tomato Basil Soup
Quick and easy foolproof pizza dough
- 1 Cup warm water
- 1 tablespoon Honey
- 1 tablespoon oil
- 1 tablespoon instant yeast
- 1 teaspoon Salt
- 2-3 cups (284-426 G) All-purpose, bread, or ’00’ flour (see note)
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In a large bowl or in the bowl of an electric food processor fitted with a dough hook, combine the water, honey, oil, yeast and salt.
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Gradually add the flour until a soft dough forms and pulls away from the sides of the bowl. The exact amount of flour will vary, so go by the touch and feel of the batter compared to the exact cup measurements in the recipe. The dough should be soft and smooth (leaving no residue on your fingers, but not super stiff either).
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Knead the dough for 2-3 minutes (knead 5-6 minutes if kneading by hand or using whole wheat flour).
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Cover the dough and let it rest for 10 minutes.
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Form the dough into pizza(s), spread with sauce and toppings and bake at 475 or 500 degrees on a preheated pizza stone (heat the stone in the oven for an hour before baking) or on a lightly greased baking sheet for 8-10 minutes.
Increasing Recipe: This recipe doubles, triples and quadruples really well. When doubling, use double the amount for all ingredients. For triple and quadruple batches, increase all ingredients appropriately except for the yeast – use only 2 tablespoons yeast for a triple batch and 2 1/2 tablespoons yeast for a quadruple batch. Keep an eye on the flour as you increase the recipe. You want a soft, smooth dough – not too sticky and certainly not too much flour.
Recipe Source: slightly adapted and updated by a Recipe I posted a few years ago
Recipe originally posted January 2008; updated March 2023 with new photos, recipe details etc.
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