Quick & Easy Pizza Dough Recipe

Make your own pizza dough with this simple and reliable recipe. Perfect for beginners, this dough comes together quickly and yields a chewy, delicious crust every time.

5 from 4 votes

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Prep Time: 15

Cook Time: 15

Total Time: 1

Servings: pizza bases

Author: Deborah Rainford

Ingredients

400 g (1 ¾ cups) strong flour
7 g (2 tablespoon) active dry yeast
2 tablespoons olive oil
1 teaspoon sea salt
225 ml (1 cup) warm water
1 tablespoon honey

Instructions

Mix Dry Ingredients:

Weigh out 400 g of strong flour and place it in a large mixing bowl.
Add the sachet of yeast and 1 teaspoon of sea salt to the flour. Mix well to combine.

Prepare Wet Ingredients:

In a separate bowl, whisk together 225 ml of warm water, 1 tablespoon of honey, and 2 tablespoons of olive oil until well blended.

Combine Wet and Dry Ingredients:

Create a well in the center of the flour mixture and pour in the wet ingredients.
Using your hand or a wooden spoon, mix until a soft and shaggy dough forms. If the dough feels too dry, add a splash more water, one tablespoon at a time.

Knead the Dough:

Transfer the dough to a lightly floured surface.
Knead for about 10 minutes, until the dough becomes smooth and elastic. The dough is ready when it springs back when gently poked with a finger.

First Rise:

Lightly oil a medium mixing bowl and place the dough inside.
Cover with a tea towel and let it rise in a warm place for 30 minutes, or until it doubles in size and forms a few air bubbles on the surface.

Prepare for Baking:

Gently knock the air out of the dough. This helps to develop the gluten structure further.
Cut the dough in half. Use immediately to make 2 pizzas, or freeze one half for another pizza night.

Notes

Flour: For the best results, use strong flour (also known as bread flour). It has a higher protein content, which helps develop a chewier texture.
Kneading: Proper kneading is essential for developing gluten, which gives the dough its characteristic chewiness.
Rising: To rise effectively, the dough must be kept warm. A slightly warmed oven (turned off) can work well as a makeshift proofing box.
Freezing Dough: If you plan to freeze the dough, wrap it tightly in plastic wrap and place it in a freezer bag. Thaw in the refrigerator overnight before using.

Nutrition

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