This easy homemade pizza dough recipe requires no rising time and is ready for all your favorite toppings in under 30 minutes. Recipe includes instructions for preparing ahead of time or freezing to use at a later time.
2 and ¼teaspoon(7g) dry active yeastor one package
1Tablespoon(12g) granulated sugar
3cups(360g) all-purpose flour
2Tablespoons(30mL) olive oil
In a large mixing bowl, whisk together the warm water, yeast, and sugar until combined. Set aside and allow yeast to activate for 5-10 minutes.
When yeast is active and foamy, add the flour, olive oil, and salt. Stir with a large spatula or wooden spoon until dough starts to come together, looks shaggy, and is no longer wet.
Turn dough out onto a lightly floured surface and knead the dough until it is smooth. Dust with more flour and knead into dough if it is too sticky, about ½ Tablespoon at a time. Allow pizza dough to rest for 10 minutes.
Place an oven rack at the lowest position. Preheat oven to 450ºF (232ºC).
Lightly dust a large sheet pan (13" x 18") or pizza stone with cornmeal. Set aside.
Use your hands to pat and flatten the dough and start shaping it to the size of your sheet pan or pizza stone. Transfer the dough to the prepared sheet pan or pizza stone, then finish shaping it. If dough is too stretchy and not keeping its shape, allow to rest for 5 minutes then continue shaping.
Score the dough with a fork, then place crust in the oven to pre-bake for 10 minutes. Remove from the oven, score again, then spread sauce, cheese, and toppings as desired. Bake for an additional 15 minutes or until cheese has melted and crust is browned to your liking. You can also use this recipe with my sheet pan pizza.
To make ahead: store finished dough in a bowl covered tightly with a damp towel and plastic wrap. Keep it in the refrigerator up to 12 hours. Remove from refrigerator when you are ready to use and proceed with step 4.
To freeze this dough: wrap ball of dough in plastic then place in an airtight container and freeze up to 2 months. Thaw in the refrigerator.
To freeze a pre-baked crust: follow the recipe through the first part of step 7. Wrap tightly and freeze up to 2 months. Thaw in the refrigerator then proceed with your recipe.
To make a frozen pizza: follow the recipe through almost the entire recipe, stopping before the final bake. Freeze on sheet pan or pizza stone until hard, then wrap tightly and freeze up to 2 months. Bake frozen for 16-18 minutes.
To make individual pizzas: split this pizza dough into up to 6 pieces to make personal pizzas. Follow the recipe as written, pre-baking for 5 minutes, then final baking for 5-8 minutes or brown to your liking.