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Easy Pizza Dough

This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust, and a truly extraordinary homemade pizza. Nix the pizza delivery because this dough recipe needs only 6 basic ingredients to begin...
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Prep Time: 15 minutes
Cook Time: 15 minutes
Rising Time: 30 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Keyword: 1 hour, barbecue chicken pizza, chicago deep dish pizza, chicago style pizza, crust, deep dish pizza, detroit style pizza, dough, east coast pizza, easy, kid friendly, new haven pizza, ny style pizza, pizza, thin crust pizza
Servings: 6 servings
Calories: 269kcal

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Ingredients

Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 6 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for Easy Pizza Dough

      ** Ideally your water should be between 105° - 115°. Make sure that your water isn't too hot or it will kill the yeast.

      • 2 to 2 1/3 cups all-purpose flour, divided
      • 1 envelope active dry yeast
      • 2 tablespoons granulated sugar
      • 3/4 teaspoon Kosher salt
      • 2 tablespoons quality olive oil, plain or flavored if using
      • 3/4 cup ** warm water ** 105° - 115°
      • 2 - 3 tablespoons cornmeal for dusting

      Instructions

      • Combine 1 cup of the flour, the envelope of yeast, both tablespoons sugar, and the salt in a large bowl. Add the olive oil and warm water and use a wooden spoon to stir very well.
      • Gradually add another cup of flour. Stir until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
      • In a large clean bowl, generously oil the inside of the bowl. Form the pizza dough into a round ball and transfer to the oiled bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl with a dampened dish towel and place it in a your oven. If your oven is equipped to proof bread, set the oven. If your oven is not equipped to proof bread, just leave the covered bowl in the OFF oven where it will not be subject to drafts.
      • Allow dough to rise for 30 minutes or until doubled in size. Sometimes, if I am looking for a higher rise, I let my proofing go for 40 minutes.
      • Once the dough has risen, remove the covered bowl from the oven. Preheat the oven to 425° and place your pizza stone, if using, into the oven to heat at the same rate as the oven. Once the oven has reached temperature, allow the pizza stone to continue to heat for an additional 15 to 20 minutes.
      • Use your hands to gently deflate the risen dough. Use the remaining 1/3 cup flour to flour your hands, your counter top, and your rolling pin. Transfer the dough to the lightly floured counter top and knead for 1 minute.
      • Use either your hands or a rolling pin to work the dough into 12" circle.
      • Transfer dough to a cornmeal dusted pizza peel and either pinch the edges or fold them over to form a crust.
      • Drizzle an additional tablespoon of olive oil over the top of the crust and use your your fingers or a pastry brush to brush the entire surface of the pizza. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven. Add desired toppings. Go lightly. A pie can become heavy fast. It will cook unevenly if it's too dense, too heavily laden with toppings Less is best..
      • Once the oven/pizza stone is hot, gently shimmy the crust onto the hot stone quickly. The more cornmeal you have used to dust, the easier this step will be. Use a large spatula if your crust is not transferring quickly and easily. Expect to lose the shape and a topping or two in this step. Remember, this is deliciously yet imperfect street food in Italy.
      • Bake in a 425° preheated oven for 13-15 minutes or until toppings are golden brown. Carefully remove the HOT pizza from the stone or if it makes more sense, the stone from the oven. Allow the pizza to rest for 5 full minutes before slicing.

      Nutrition

      Serving: 1servings | Calories: 269kcal | Carbohydrates: 48g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 90mg | Fiber: 2g | Sugar: 4g | Calcium: 7mg | Iron: 3mg

      Please note that the nutrition information provided above is approximate and meant as a guideline only.