Quick and Easy Homemade Pizza Dough

This quick and easy homemade pizza dough makes two pizza bases with a soft, chewy crust. Made with simple ingredients and a 30-minute rise, it’s perfect for family pizza night.

5 from 4 votes

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Prep Time: 15

Cook Time: 15

Rise Time: 30

Total Time: 1

Servings: pizza bases

Author: Deborah Rainford

Ingredients

400 g (3 cups) bread flour
7 g (½ tbsp) instant, easy bake yeast (1 sachet; approximately 2¼ teaspoons)
2 tablespoons olive oil
1 teaspoon sea salt
225 ml (1 cup) warm water
1 tablespoon honey

Instructions

Mix the dry ingredients. Add the bread flour, yeast and salt to a large mixing bowl and stir to combine.
Mix the wet ingredients. In a separate jug or bowl, stir together the warm water, honey and olive oil.
Make the dough. Make a well in the centre of the flour mixture and pour in the wet ingredients. Mix with a wooden spoon or your hand until a soft, shaggy dough forms. If the mixture feels too dry to come together, add a little more water, 1 tablespoon at a time.
Knead. Turn the dough out onto a lightly floured work surface. Knead by hand for 8–10 minutes, until smooth and elastic. Alternatively, knead in a stand mixer fitted with a dough hook on low speed for 5–7 minutes. The dough should spring back slowly when gently pressed.
Prepare to rise. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean tea towel.
Let the dough rise. Leave in a warm place for approximately 30 minutes, until noticeably puffy. It may need a little longer in a cool kitchen.
Knock back the dough. Gently press the air out of the risen dough and turn it out onto a lightly floured surface.
Divide and shape. Cut the dough into two equal pieces. Stretch each piece into a pizza base, add your sauce and toppings, and bake according to your pizza recipe. Alternatively, freeze one portion for another day.

Notes

Flour: Use bread flour for the gluten structure and chewy crust this recipe is designed to produce. Plain flour (all-purpose flour in North America) is not recommended.
Water: Use comfortably warm water, not hot water, which can damage the yeast.
Kneading: Avoid adding too much extra flour. The dough should become smoother and less sticky as you knead it.
Shaping: If the dough springs back when stretched, cover it and leave it to rest for 5–10 minutes before trying again.
Freezing: After the rise, knock back the dough and divide it in two. Lightly oil the portion you want to freeze, wrap it well and place it in a freezer bag or airtight container.
Freeze for up to 3 months. Thaw overnight in the fridge, then let it come to room temperature before shaping.

Nutrition

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