The EASIEST pizza dough recipe ready to rise in less than a minute…no kneading, no sticky hands, just perfect pizza dough every time!
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.
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.
step by step pizza dough instructions
- Put the dry ingredients into the processor and pulse to combine.
- Add the warm water and the oil to the bowl and process until the mixture forms a sticky dough, this will happen instantly.
- Run the machine for another 30-45 seconds which will effectively knead the dough.
- Remove the dough (it will be warm!) to an oiled bowl and let rise for an hour.
- Punch the dough down and roll out into one large or several individual pizzas.
- Top and bake!
pizza dough FAQs
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.
Yes, you can use all whole wheat or a mixture of whole wheat and white flour.
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.
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.
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.
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.
Yes, you can dust the pan with cornmeal or use a silpat to prevent sticking.
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!
Yes, prepare up to step 7 in the recipe and then you can wrap and refrigerate, or freeze.
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.
more pizza recipes, please!
- How to Make Flatbread Pizza with a Tortilla
- Jamie Oliver’s No Yeast Pizza
- Supreme Pizza Chicken Skillet Dinner
- Quick Mushroom and Ham Pizza
The BEST Homemade Pizza Dough
- food processor, full sized
- 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.
- Add the warm water and the oil to the bowl.
- 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.
- 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.
- Punch the dough down.
- Turn the dough out onto a lightly floured surface and form into a smooth ball.
- 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.
- Roll each portion of dough out on a lightly floured surface.
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.
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.
- Add fresh basil, if desired, slice, and eat!
- 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