The EASIEST Pizza Dough Recipe

pizza dough dusted with flour

The EASIEST pizza dough recipe ready to rise in less than a minute…no kneading, no sticky hands, just perfect pizza dough every time!

Best Pizza Dough, on a white board

this homemade pizza dough recipe makes pizza night so much more do-able.

I’ve perfected homemade pizza dough ~ I’ve made it easy, fast, and mess free! ~ I’m definitely that cook that’s always looking for the shortcuts. I figure if something is easy, why not try to make it even easier? That’s what I did with this fabulous pizza dough recipe and I’m so excited to share it with you guys.

When it comes to pizza dough it’s not enough to be the easiest, or the quickest pizza dough recipe. It might be no-knead and ready in an hour, but if it’s not good, it no good. This pizza dough recipe is all of the above, a-mazing. 

Adding mozzarella to pizza dough

the easiest method for homemade pizza dough!

The secret is using instant yeast, and a food processor. This method eliminates all the messy, fussy parts of making dough, and results in delicious pizza every time.

Making pizza dough in the food processor.

step by step pizza dough instructions

  1. Put the dry ingredients into the processor and pulse to combine.
  2. Add the warm water and the oil to the bowl and process until the mixture forms a sticky dough, this will happen instantly. 
  3. Run the machine for another 30-45 seconds which will effectively knead the dough.
  4. Remove the dough (it will be warm!) to an oiled bowl and let rise for an hour.
  5. Punch the dough down and roll out into one large or several individual pizzas.
  6. Top and bake!
Rolling pizza dough

pizza dough FAQs

Can I use bread flour?

Yes, absolutely, you can use bread flour or all purpose. The main difference between the two is that bread flour contains more protein. The all purpose that I use (and prefer) makes a softer dough, whereas bread flour will make your crust a little crisper and chewier, if you like that. If you use bread flour be sure not to over work the dough in the processor, as that can create too much gluten and could make your finished dough a little tough. Aim for 30 seconds.

Can I use whole wheat flour?

Yes, you can use all whole wheat or a mixture of whole wheat and white flour.

Can I make this without a processor?

Yes, you can do it the old fashioned way, with a spoon and a bowl. Be sure to knead it until smooth and elastic. You can also do this in a stand mixer with the dough hook.

Why didn’t my dough rise?

Two things can affect the rising of dough: either your yeast wasn’t active, or it was not warm enough. Always be sure to check the expiration date on your yeast before using. If your kitchen is on the chilly side, make sure you find a cozy spot to set your dough for rising. My kitchen is always cold so I rely on my Brod and Taylor proofing box, and I never have to worry about my dough rising.

Can I proof my dough in the oven?

You can set it in the oven with a pan of boiling water on the bottom, or even wrap loosely with a heating pad set to low! A temperature of about 80-90F is ideal. You’re looking for the dough to roughly double in size.

Can I proof my dough in my Instant Pot?

Yes. Use the SOUS VIDE function if your pot has one, set to 90F. Set the lightly oiled ball of dough into your pot and top with the clear glass lid, or foil. Let it rise until doubled in bulk. Do not use the pressure cooker lid, use the clear glass lid, or foil. Do not use the KEEP WARM function, that will be too hot and will kill your yeast.

Can I bake pizza dough on a sheet pan?

Yes, you can dust the pan with cornmeal or use a silpat to prevent sticking.

Why is my pizza soggy on the bottom?

Several things can be at play here:
Make sure your oven or pizza oven has reached the required temperature. If using a regular oven, it helps to have an oven thermometer to check. Pizza is meant to cook quickly at a high heat.
Roll out your dough as thinly as you can; a thin dough cooks quicker and more completely than a thicker layer.
Do not over load your pizza with sauces and toppings.
A light layer of sauce is all that’s needed, and keep toppings to a minimum to allow the dough to cook thoroughly. Less is more with homemade pizza!

Can I make this dough ahead of time?

Yes, prepare up to step 7 in the recipe and then you can wrap and refrigerate, or freeze.

What pizza oven is best?

I own and love the Breville pizza oven. It’s not cheap but we absolutely love it, it makes great pizza in minutes, and gives us lots of fun family time with homemake pizza nights.

punching down pizza dough

more pizza recipes, please!

pizza dough dusted with flour
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4.20 from 5 votes

The BEST Homemade Pizza Dough

I've discovered the best Pizza Dough and it also happens to be the easiest I've ever come across. I'm going to shock you with how simple it is ~ this dough makes a crispy plush dough that is ready in seconds…no kneading, no sticky hands, just perfect pizza every time.
Course bread
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
rising 1 hour
Total Time 1 hour 15 minutes
Yield 6 servings
Calories 228kcal
Author Sue Moran

Equipment

  • food processor, full sized

Ingredients

  • 2 cups all purpose flour (possibly a little more as needed)
  • 1 tsp sugar
  • 1 tsp salt
  • 1/4 ounce packet Instant (fast acting) dry yeast
  • 3/4 cup warm water (105F-115F)
  • 3 Tbsp extra virgin olive oil

Instructions

  • Measure the flour, sugar, salt, and yeast right into a food processor fitted with the metal blade. Run the machine just to blend it all together.
    Mixing dry ingredients in a food processor for pizza
  • Add the warm water and the oil to the bowl.
    Mixing pizza dough in the food processor
  • Process until the mixture forms a sticky dough, this will happen quickly. Then run the machine for another 30-45 seconds which will effectively knead the dough. The dough should come together into a ball.
    Making pizza dough in the food processor.
  • Remove the ball of dough to the oiled bowl, turning the dough in the oil to lightly coat. Cover tightly with plastic wrap and let rise in a warm spot until doubled in bulk, about an hour.
    pizza dough rising in a bowl covered with plastic wrap.
  • Punch the dough down.
    punching down pizza dough
  • Turn the dough out onto a lightly floured surface and form into a smooth ball.
    pizza dough dusted with flour
  • You can make one large pizza but I find it better to divide the dough into 3 sections for smaller pies. Cover the dough completely in plastic so it doesn't dry out while you work.
    pizza dough divided into balls
  • Roll each portion of dough out on a lightly floured surface.
    Rolling pizza dough

pizza oven instructions

  • Preheat your pizza oven according to directions for your machine. Lightly dust a peel with polenta or cornmeal and place your dough on the peel. Top with toppings of your choice. Slice the pizza into your pizza oven and bake according to your oven's instructions. Mine takes anywhere from 2-5 minutes, depending on what setting it's on.
    Adding tomato sauce to pizza dough

regular oven instructions

  • Preheat your oven to 500F. Lightly dust a baking sheet with polenta or cornmeal and place your rolled out pizza dough on the pan. Top with toppings of your choice. Bake the pizza for 15 minutes, or until hot and bubbling.
    Adding mozzarella to pizza dough
  • Add fresh basil, if desired, slice, and eat!
    homemade pizza, sliced

Cook’s notes

  • Note: nutritional info is for pizza dough only.
  • If you’d like to double the recipe I suggest making it in two batches. You don’t have to clean out the machine between batches so it’s easy.
  • You can add a bit of garlic powder and/or dried Italian herbs to the dough for extra flavor if you like.
  • recipe has been adapted from Giada de Laurentis

Nutrition

Calories: 228kcal | Carbohydrates: 34g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 390mg | Potassium: 79mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
e book

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20 Comments

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    Please rate this recipe!




  • Reply
    Susan Covington
    August 20, 2022 at 9:39 am

    I have only read the recipe, but it looks fantastic. I use a pizza stone in my oven for pizza – would I set the oven to the same temperature? Thanks!

    • Reply
      Sue Moran
      August 20, 2022 at 11:47 am

      Yes. the pizza stone will make the crust bake even better, though.

  • Reply
    Carolyn Kotler
    August 20, 2022 at 8:37 am

    Can you please give measurements in grams???

  • Reply
    John
    April 29, 2022 at 12:54 pm

    1 star
    This made a really oily dough that tasted really odd. Any idea why it failed for me?

    • Reply
      Sue Moran
      August 20, 2022 at 11:52 am

      The 3 Tbsp shouldn’t make it oily, so not sure what went wrong for you, sorry!

  • Reply
    Jeanna
    April 7, 2022 at 9:08 am

    Can I sub all-purpose gluten free flour?

    • Reply
      Sue Moran
      April 7, 2022 at 9:57 am

      I haven’t tried that Jeanna so I can’t say.

  • Reply
    Rock D
    April 6, 2022 at 10:55 pm

    I’m going to try this recipe. That being said, the main thing I learned in Italy about pizza making is: never roll out the dough! Astonished to see it here in this recipe.

    • Reply
      Sue Moran
      April 7, 2022 at 5:28 am

      You can stretch your dough if that’s what you prefer Rock. I sometimes roll it to get it started and then stretch. Enjoy!

  • Reply
    Nancy
    April 6, 2022 at 2:25 pm

    Hi Sue,
    I’d love to S pizza dough recipe but not sure how to measure the yeast. I don’t have yeast packets, mine comes in a jar. How many teaspoons would I use?

  • Reply
    Susan
    April 6, 2022 at 12:17 pm

    I do use the entire amount of dough for one pizza, what size is it?

    • Reply
      Sue Moran
      April 6, 2022 at 3:22 pm

      That’s going to depend on how thinly you roll it, and frankly, I don’t recommend it unless you have a large pizza oven or a very large oven and pan. If you want to make larger pizzas maybe divide the dough in half instead of thirds.

    • Reply
      Peter Gordon
      August 20, 2022 at 9:03 am

      From the ingredients, this should make a 14 to 16″ pie depending on how thin you roll the crust.

  • Reply
    jk
    April 6, 2022 at 10:42 am

    Sue, should I use the dough attachment blade for Cuisinart food processor?

  • Reply
    Carolyn
    April 6, 2022 at 8:44 am

    5 stars
    Sue, love your recipes, but can you give metric measurements for flour, etc? This would be helpful.

  • Reply
    Carolan Ivey
    April 6, 2022 at 7:54 am

    Can you do this without a food processor?

    • Reply
      Sue Moran
      April 6, 2022 at 8:08 am

      Yes, sure. Check in the FAQ section. You can do it by hand, or with a stand mixer. The only difference is that you’ll be hand kneading the dough until it is smooth and elastic.

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