Does handmade pizza dough just seem like too much work? Here’s our favorite pizza crust recipe – and how to make it FAST. This has been our go-to homemade pizza dough recipe for years.
You can also use this recipe to make up a delicious hummus pizza flatbread!
Homemade pizza dough recipe
I have two teenage boys. Scratch that. Now I have two full-grown adults. Still, in their perfect world, they would eat pizza every single day. Happily, I have perfected a method of making homemade pizza crust – with homemade dough – that eliminates the takeout boxes (and the takeout expense) that’s easy enough for busy weeknights. Sorry, Domino’s!
Making this pizza dough
People who have never made a yeast dough tend to think it’s difficult. Please do not be afraid of yeast dough. This is easy stuff. You mix it, you roll it, you bake it. Totally doable.
Combine all of the ingredients except the flour in a large bowl (or the bowl for your stand mixer). Let this mixture sit for five minutes or so to let the yeast proof. You’ll see the liquid begin to bubble as the yeast starts to work.
Stir in the flour. You can do this with a sturdy wooden spoon or let your stand mixer do the work with its dough hook.
5 Easy Steps to Transform Your Pantry!
Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.
If you’re making this dough by hand, when the dough starts to get too stiff to stir with the spoon, put the dough on a floured flat surface and use your hands to knead the dough until it’s well combined and smooth on its surface.
In the mixer, let the dough mix until it begins to form a mass and pulls away from the sides of the bowl. The dough should feel tacky to the touch, but not stick to your fingers. If it’s too sticky, add a little flour at a time.
Letting the pizza dough rise
There are (again) two ways you can do this. One, let the entire batch of dough rise at once, or two, divide the dough into balls and allow those to rise individually.
To rise the dough in a bowl, grease a large bowl and transfer the dough into it, flipping it over once to coat the dough. This prevents sticking.
To rise individually, divide the dough and set balls of dough on a lightly floured baking sheet.
Making the pizza crust
Decide if you’d like two make two large pizzas or 10-12 smaller individual sized pizzas; divide the dough accordingly.
Place the dough on a Silpat baking mat or parchment paper. Press the dough into a flat disc with your hands. Drizzle the dough with a bit of olive oil and continue using your hands to press the dough into a round.
Alternatively, for a thin pizza crust, use a rolling pin. Instead of drizzling with oil, sprinkle the dough with flour to prevent sticking. Use the rolling pin to form the dough into a round 1/8″ thick.
Ready-made pizza crust, no plastic packaging.
By par baking this homemade pizza dough recipe and then freezing the ready-to-assemble rounds, pizza is perfect for the last minute dinner emergencies that seem to happen with regularity around here.
Yep, THIS is my secret to making homemade pizza a possibility on busy weeknights!
Simply pull a par-baked pizza dough out of the freezer, top it with pizza sauce (or pesto!), crumbled sausage, and cheese, and it’s ready to go in the oven. This homemade pizza dough recipe makes about a dozen individual sized pizza rounds (8-10″ diameter) when rolled out thinly. I like to stir in a bit of Italian seasoning or dried basil to give the crust a bit more flavor.
How to par bake the dough
There are two ways to par bake the dough. The first, which is actually baked, is to do it in the oven.
If you use a baking stone, put it in the oven and heat it to 400ºF. Slide each dough round onto the hot stone and cook for 5 minutes or so. You can also just put the dough on a pizza pan or cookie sheet and do the same.
Another way to do it is on the stovetop, on a hot griddle or cast iron frying pan. Again, heat the griddle and transfer the dough to the hot surface. Cook for about three minutes, then flip the dough over.
Top the dough immediately with your favorite pizza sauce and toppings, or transfer par baked dough onto a wire rack to cool.
Store the ready-to-use dough rounds in the freezer.
Homemade weeknight pizza
It takes about 15 minutes to mix the dough in my KitchenAid mixer and just under half an hour to prepare 10-12 rounds.
My family will eat about half of those in one sitting, so I generally do a double batch of dough (see notes below). We usually have pizza the same day I make the rounds, plus put enough dough in the freezer for three more pizza nights.
For roughly an hour’s worth of work, I’m set for four different meals – all I have to do to pull it together is corral my boys in the kitchen to chop toppings.
★ Did you make this homemade pizza dough recipe? Don’t forget to give it a star rating below!
**To make a double batch, measure the ingredients for a single batch except for the flour into your mixing bowl. At the same time, measure the same ingredients into another bowl. (A mixer won't accommodate a double batch all at once. Probably, your arm and a wooden spoon won't either.) Add the flour to the mixing bowl and mix as directed above. Once the dough is complete, transfer it to an oiled bowl. Pour the extra bowl of measured ingredients into the mixing bowl (and goodness, don't worry about washing the mixing bowl!) and add flour. Mix as directed above. Nutrition information is for one entire pizza crust.
Make the pizza dough:
Roll the dough:
Par bake the dough (this is the secret to making it FAST):
Make the pizza:
Nutrition Information: Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 375Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 395mgCarbohydrates: 70gFiber: 4gSugar: 4gProtein: 10g
**To make a double batch, measure the ingredients for a single batch except for the flour into your mixing bowl. At the same time, measure the same ingredients into another bowl. (A mixer won't accommodate a double batch all at once. Probably, your arm and a wooden spoon won't either.) Add the flour to the mixing bowl and mix as directed above. Once the dough is complete, transfer it to an oiled bowl. Pour the extra bowl of measured ingredients into the mixing bowl (and goodness, don't worry about washing the mixing bowl!) and add flour. Mix as directed above.
Nutrition information is for one entire pizza crust.