Quick And Easy Homemade Pizza Dough Recipe

Introduction To Homemade Pizza Dough

As authors of the cookbook Fire + Wine Backyard Pizza, we will be the first people to tell you that the best pizza dough recipe is one that ferments for at least 6 – 8 hours. Ideally 24.

It tastes better than a quick pizza dough recipe because of the time it has to ferment and develop flavors. But we also know not everyone has the time. So this one-hour pizza dough packs as much flavor as you can get. And don’t fall for 30-minute pizza doughs. They are terrible.

Ingredients Needed + Substitutions

We strongly recommend if you plan to make lots of pizza recipes that you invest in a digital scale. Weighing ingredients for pizza dough is more important than using cup measurements. This pizza dough recipe is for 2 pizza doughs.

For The Pizza Dough

• Flour – Bread flour will add slightly more structure, followed by “OO” flour. If all you have is all-purpose flour, it’s fine to use, but the dough will be a little less strong after it rises.
• Water – Warm water is important, around 100 – 105 degrees. We measure it using an instant-read thermometer.
• Salt – Salt adds flavor to the dough and is important to add. Otherwise, it will taste bland. We use kosher salt and encourage you to do the same versus table salt.
• Yeast – The only way you will get the dough to rise is by using instant yeast. Do not use active dry yeast. Be sure it’s not expired. The number one reason dough won’t rise is because you used old and expired yeast.
• Sugar – The addition of sugar adds more flavor and helps with the browning of the dough, especially if cooking at a lower temperature.
• Olive Oil – We add a touch of extra virgin olive oil to help with the texture of the dough. 

Pizza Ingredients

After you make the dough, add your favorite toppings for your favorite pizza, in this case a Margherita Pizza.

• Dough – Use the dough you just made.
• Cheese – We like fresh Mozzarella for the flavor, or use the low hydration shreddded if that’s your preference.
• Sauce – Use your favorite Pizza Sauce recipe or store-bought sauce. 
• Toppings – We add fresh basil for the classic flavor. Additional finishing flavors include good olive oil drizzle and a touch of finishing salt. 

How To Make An Easy Pizza Dough

The key to a quick pizza dough that is ready in one hour is to use instant yeast, warm water, and a warm proofing environment.

Step 1: Mixing The Dough

We prefer to use our hands in a bowl over a stand mixer because it’s faster. But if you plan to use a stand mixer (versus a food processor) be sure you have the dough hook attachment on.

• In a large bowl add warm water (between 90 and 105 degrees F) and olive oil. We recommend testing with an instant-read thermometer. Then pour in the yeast. Gently whisk to combine and allow to sit for 5 minutes. Then add the remaining dry ingredients and with your hands stir until all the ingredients are combined and in a rough dough ball.

Key Note: Instant yeast packets and directions will say you don’t need to add to water. For a one-hour pizza dough you want to “wake up” the yeast with the warm water. We’ve tested multiple times both with and without the warm water step and the rise will happen faster with warm water.

Step 2: Kneading The Dough

The next important step is to make sure you form your dough ball BEFORE you allow the dough to rise. This prevents the dough from getting flat as you work it after it rises.

• Dust a large cutting board with flour. Place the dough ball on cutting board and then flour the dough. Using the palms of your hand press the dough and form it into a circle. Dust with more flour if it’s too wet. Once you have kneaded the dough for 5 minutes, the dough should have come together and look smooth around the edges.
• Form into a round and place back into the bowl. Cover the bowl with plastic wrap and then place in the oven with the light on to proof.

This is the only step that gives the dough its gluten structure – so it’s important to knead the dough first and then let it rise. So don’t skip this step.

Step 3: Letting The Dough Rise

For the next hour let the dough rise in the oven with the light on. It will double in size. After one hour, dust a large cutting board. Remove the bowl from the oven and the bowl. We like to wet one of our hands so it can cleanly remove the dough ball without causing it to break.

Place the dough ball on the floured cutting board. Using a bench scraper or knife cut the dough in half. Gently cup your hands and form into a ball and you are now ready to use the dough to make a pizza.

Step 4: Rolling Out The Dough

You don’t want to roll out the dough. You want to press out the dough on a lightly floured surface and stretch it so you don’t lose all the air bubbles you created with the fermentation. So ditch the rolling pin and press it out with your hands.

Dust the dough with flour. Using your fingers, press the dough from the center outwards to keep the crust edges. Then lift the dough and turn it like a steering wheel to continue to stretch it. Finally, use your knuckles to finish stretching it out to 11 to 12 inches.

Place on a cutting board and add the toppings.

Step 5: Adding Toppings

Do not overload your pizza with sauce or toppings. If the pizza dough too heavy or wet from sauce, it won’t come off the peel. 

Start with sauce, add cheese, and then toppings. Dust your pizza peel with cornmeal flour and quickly slide the peel under the dough. Reform the pizza as needed or the toppings and then add to your oven.

Step 6: Baking The Pizza

You can use this quick pizza dough recipe in an outdoor pizza oven or in your home oven. 

Home Oven: Preheat your oven to 500 degrees Fahrenheit. You want a pizza stone placed on the center rack. Allow it to preheat as the oven warms. Place pizza on the stone and then back for 7 minutes. Rotate the pizza 180 degrees and then allow it to finish an additional 5 minutes.

Outdoor Pizza Oven: Preheat your pizza oven so the pizza stone is at 650 – 700 degrees Fahrenheit. Place pizza on the stone and don’t walk away. Using a pizza turning peel, rotate the pizza every 10 – 15 seconds to evenly cook the edges. After 90 seconds to 2 minutes the pizza should be evenly cooked. You may have rotated it at least two times.

Tips For A Perfect Pizza Crust

• You do not need to par-bake this crust.
• Some may mention to add parchment paper under the crust as you form it. This is a typical approach if you use a rolling pin and plan to bake in an oven. But you do not need parchment paper at all with this recipe.

Variations And Toppings Ideas

You can use any toppings you like for your favorite pizza. If you need gluten-free options then check out our popular and easy gluten free pizza dough recipe.

Frequently Asked Questions