Easy Homemade Pizza Dough

This Easy Homemade Pizza Dough recipe yields the best ever homemade pizza in 30 minutes FLAT! It’s made with only 5 ingredients and does not require any rising! Plus it is vegan with a gluten-free option!

Course bread, Main Course

Cuisine American, Italian

Keyword easy homemade pizza dough, easy pizza dough, pizza dough, pizza dough recipe

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings large pizza (12 Servings)

Calories 67kcal

Author Laura

Equipment

Ingredients

1 cup warm water 105-110 degrees F
1 TBS sugar
1 TBS active dry yeast
1 TBS olive oil
2 to 2 1/2 cups all-purpose flour*
1 tsp salt

US Customary - Metric

Instructions

Preheat oven to 450 degrees F. Grease a pizza pan or large jelly roll pan and set aside.
Put warm water into a large mixing bowl.
Add sugar and yeast and stir to combine.
Let mixture sit for 5 minutes, or until it becomes frothy and bubbles form.
Add olive oil and gently stir to combine.
Add 2 cups of flour and salt and mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a dough ball.
Transfer to a floured surface and knead into a smooth dough, adding up to ½ cup extra flour if needed.
Roll dough into your desired shape and gently transfer to your prepared pan.
To ensure the dough doesn't form air pockets, use a fork to prick to the dough all around (gently so you do not poke holes all the way through the crust).
Bake on the lower rack of your preheated oven for 5 minutes and remove from your oven. (this is just to very slightly prebake the dough). If you notice air bubbles forming, poke them with a fork to let the air out.
Add pizza sauce and toppings of choice!
Bake on the lower rack of your oven for around 15-20 minutes until the crust looks crispy and lightly browned.
Let cool, cut and serve.

Video

Notes

*I often use 1 cup whole wheat flour and 1 to 1 1/2 cups all-purpose flour!
**Gluten Free Option: I have used 1:1 all-purpose gluten-free baking flour to make this dough and it turned out very well.

Optional: if you have more than 30 minutes you can let this dough rise until doubled in size after you form a smooth ball. It results in a softer, more tender dough but rising is not necessary at all.

Nutrition