If you’re searching for a no rise pizza dough ready in just 10 minutes, you’ve found it! Perfect for those busy weeknights when you want homemade pizza without the wait, this recipe is as easy as it is delicious; you cannot mess it up. It makes enough for two large pizzas; use one freeze one!
Don’t just take my word for it—Lisa, one of our readers, shared her experience: “I love this recipe! It came together beautifully in my stand mixer… Three days later it had risen above the rim of the bowl! It was easy to shape into my chicken bacon ranch pizza!” Curious to know more? Keep reading to discover why this dough is a game-changer for your pizza nights!
One reader said: “I substituted garlic infused oil only because I’m not a fan of olive oil. crust was great!!” ~Stephane
Having celebrated Pizza Fridays for decades, I’ve become an expert on the best pizza dough. Over the years, I’ve tested and perfected this no-rise pizza dough recipe to make sure it’s the easiest and most reliable option for your pizza nights. With just 5 simple ingredients—two of which are salt and water (can we even call those ingredients?)—this dough is ready in just 10 minutes, giving you great flavor and perfect texture without the wait.
And the best part? It’s super versatile! You can let it rise for a lighter, fluffier crust, stash it in the fridge for a few days to deepen the flavor, or even freeze it for those nights when you need a quick, homemade pizza. This dough has been a lifesaver for team pizza nights, birthday parties, and just about every other pizza occasion you can think of. Trust me, once you try it, you’ll be hooked!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
5 Ingredients for this Pizza Dough Recipe
Only 5, and you can barely count water and salt as an ingredient, because everyone should have that on hand!
- All-Purpose Flour: I used unbleached all-purpose flour for this recipe. You can also use 00 pizza flour (adjust your liquid down if needed). If you’re gluten-free, try this King Arthur variety.
- Olive oil: This oil is full of healthy fats! It’s good for you!
- Warm water: Your water must be warm but not hot, between 105° F – 110° F; use an instant-read thermometer to check. If it’s too hot, it will kill the yeast, and your pizza dough will not turn out.
- Yeast: I used Instant Yeast and proofed it (this way, you know your yeast is good!
- Salt: Use kosher salt to bring out the flavors.
- Optional: add just a touch of sugar or honey to your dough, making your yeast happy!
Get the full recipe in the recipe card below.
Try this twist for a sauce Rocky Mountain Barbecue Sauce! It works great with chicken on your pizza. Then you have to try Calzones or Authentic Stromboli. For dessert, check out this Italian-inspired treat: Lemon Gelato or my Traditional Tiramisu! And don’t forget to make my chunky homemade pizza sauce!
How to Make the Best Pizza Dough Recipe
If you have 10 minutes, you can start this easy pizza dough!
Use a small, non-reactive bowl, add warm water, yeast, and sugar, whisk, and let it sit for a few minutes. A yeasty froth will grow on top and it will smell bread-y or yeasty!
Fresh Tips
- Typically yeast doesn’t like metal, but I have been successful every time, proofing my yeast right in the mixer bowl, avoiding another dish to wash!
Add the yeast mixture, flour, olive oil, and kosher salt to the bowl of your stand mixer. Mix everything for a few minutes until it combines. When it’s ready, the soft, stretchy dough will pull away from the sides of the bowl.
Split the dough in equal halves, this no rise pizza crust makes two pizza crusts!
You can also store the dough in a bowl with a little olive oil in the fridge or freezer; see instructions for storage below.
Roll out your dough to the desired thickness. Smother it with your favorite toppings. And pop it in the hot oven!
Variations on the Best Pizza Dough Recipe
You can top pizza with anything that you love, and it will work! If you love olives, feta cheese, or even sunflower seeds, they can all go on your perfect pizza! It’s also a sneaky way to use leftovers!
- Barbecue beef brisket pizza – This is great for a cowboy pizza. Check out my Oven Baked Barbecue Beef Brisket and try it as a pizza topping.
- Mediterranean pizza – Here’s a way to give your homemade pizza a twist—use my Chicken Shawarma recipe for a topping instead of having the bread on the side. This also works as a calzone!
- Mexican pizza – We all love our street tacos, so here you can bring them to your pizza with the Mexican Barbacoa Tacos recipe!
Fresh Tips
- Use fresh yeast – If you’re not getting a frothy top with warm water, yeast, and sugar—throw it out. Keep your yeast fresh by storing it in the fridge or freezer. Yeast should be at room temperature before use; let sit for 30 minutes.
- Baking stone – If you use a baking stone instead of a cookie tray, preheat it in your oven! A baking stone will give you a more authentic pizza crust.
Frequently Asked Questions
My oven can reach 550° F (288° C)! So get your oven as hot as possible—a pizzeria’s oven is 800° F.
No, you can do it the old-fashioned way if you don’t have a stand mixer (but you might want to invest in one since it’s so useful). The benefit of kneading by hand is that you’ll get a small workout. You can also use the dough feature on your bread machine.
Yes! This recipe relies on olive oil instead of animal fats and is mostly made from flour. If you top it with vegetables, it is 100% vegan!
Since this pizza dough recipe is a no-rise pizza dough, you do not have to allow it to rise at all. However; allowing it to rise will enhance the texture and flavor.
Place the dough in a larger glass bowl and rub in a little olive oil. Cover with plastic wrap and place in a warm location for 30-60 minutes until doubled in size. You may also keep it in the fridge to rise too!
Typically about 5 days, as long as it is stored properly. It will last up to 3-4 months in the freezer. Use a little less yeast if you plan on storing in the fridge for a few days.
Storage Tips
If not using the pizza dough recipe right away, rub or spray with a little olive oil, place in a larger glass or ceramic bowl, and cover in plastic wrap in the fridge until ready to use. It will rise slowly in the fridge but it won’t hurt it, when ready to bake, simply punch down and roll into desired thickness.
Can I Freeze Pizza Dough?
Yes, I love recipes that you can make once and use at another time! Simply rub the pizza dough ball with a little olive oil and place in a freezer baggie. Remove as much air as possible and seal. Freeze up to 3-4 months.
When ready to use, thaw overnight in the fridge, then bring to room temperature for about 20-30 minutes before rolling into pizza crust.
How to Defrost a Pizza Dough Recipe
When you are ready to defrost your pizza dough recipe, remove the baggie from the freezer and thaw overnight in the fridge. When ready to use, remove from fridge and allow to sit at room temperature for 30 minutes before using. Bake as directed.
For quicker defrosting and thawing of Italian pizza dough, remove it from the freezer and place the pizza dough ball in a glass bowl twice its size. Rub all over with a little olive oil, cover with plastic wrap or a damp tea towel, and let it thaw and rise in a warm place for 2-4 hours until thawed and doubled. A good thawing location is in your oven with the lights on.
Recommended Equipment
- Pizza Peel – These take a bit of practice to use, but once you master the art of the pizza peel, you will love it, works great on BBQ grills too! I purchased this one, because the handle folds in for easier storage.
- Baking Surface – I love my pizza stone as well as my baking steel (yields a crisper, chewier crust), but also use a pizza pan for ease and you can of course use a baking sheet as well!
- Pizza Cutter – This pizza cutter is my favorite by far, it’s smaller, sharp and stores easily!
How to make homemade pizza
Preheat the oven screaming hot, as hot as your oven will go–mine goes up to 550° F . If using a pizza stone be sure to place those in the oven before preheating.
How to roll out pizza dough
Dust your rolling surface well with flour or cornmeal so the dough doesn’t stick. Then, use your hands to stretch the dough into the shape you want, whether round or rectangle.
Then, using a flour-dusted rolling pin, work from the center to the outsides until the pizza dough is larger, occasionally flipping the dough and adding more flour if needed. Lay the dough over your fists and gently move your hands from the center out, allowing the weight of the dough to stretch it a bit further. You could even try your hand at tossing and turning the pizza dough—then you have hand-tossed pizza dough!
Once you have spread to desired size, making a thick or thin pizza crust, top with your favorite pizza sauce, add your favorite toppings.
How long to bake pizza
Place prepared pizza in oven and bake 8-10 minutes until crust is golden brown. Remove from oven and allow to cool for 8 minutes before slicing! Try my thick and chunky pizza sauce, it’s amazing on this homemade pizza dough.
Let me know how your pizza turned out!?
If you are a pizza lover, you will love my Chicago Style Deep Dish pizza, way easier than you think! And don’t forget to browse through this complete post on Best Recipes for Pizza.
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Equipment
- Heritage Pizza Stone, 15 inch Ceramic Baking Stones
Ingredients
- 1 ½ cups water warm (not hot, warm to the touch), tap water is best here
- 1 teaspoon granulated sugar
- 2 ½ teaspoon active dry yeast replace with 1 packet, instant yeast may be used, do not proof.
- 4 – 4 ¼ cups all purpose flour or replace with Gluten-Free AP Flour
- 1 teaspoon kosher salt
- ⅓ cup olive oil extra virgin
Instructions
- Use a small non-reactive bowl*, add warm water, yeast, and sugar. Whisk and let it sit, about 8-10 minutes A yeasty froth will grow on top, this is called proofing your yeast – if it doesn't double or get frothy, your yeast is dead and the recipe won't rise. *Typically yeast does not like metal, but I have been successful every time proofing the yeast right in my mixer bowl, one less dish to wash.1 ½ cups water, 1 teaspoon granulated sugar, 2 ½ teaspoon active dry yeast
- In your stand mixer** bowl, add the yeast mixture, flour, olive oil, and salt. Mix everything for 5 minutes until it combines. The soft, stretchy dough will pull away from the sides of the bowl when it’s ready. Split the dough in equal halves. Your dough is ready to go!4 – 4 ¼ cups all purpose flour, 1 teaspoon kosher salt, ⅓ cup olive oil
- You can also store the dough with a little olive oil in a bowl in the fridge or freezer, see instructions for storage below. Roll out your dough to the desired thickness. Smother it with your favorite toppings. And pop it in the hot oven!
How to Make Homemade Pizza
- Preheat the oven screaming hot, as hot as your oven will go–mine goes up to 550° F; if using a pizza stone be sure to place in the oven beforehand to preheat with the oven. Roll out your dough as thick or thin as you like. May also be pressed into a cast iron skillet.
- Top with your favorite pizza sauce and favorite toppings, place in oven and bake 8-10 minutes until crust is golden brown. Remove from oven and allow to cool for 8 minutes before slicing!
Notes
- **You can make without a stand mixer and J hook, be sure to mix until the dough is smooth and stretchy, then knead by hand on a floured surface for 8 minutes or so.
- Use fresh yeast – If you’re not getting a frothy top with your warm water, yeast, and sugar—throw it out. Keep your yeast fresh by storing it in the fridge or freezer. If it’s in the freezer, let it thaw for 30 minutes before using.
- Baking stone – If you’re using a baking stone instead of a cookie tray, preheat it in your oven! A baking stone will give you a more authentic pizza crust.
When you are ready to thaw your pizza dough recipe, remove the baggie from the freezer and place in fridge to defrost overnight. When ready to use, remove from fridge and allow to sit at room temperature for 30 minutes before using. Bake as directed. For quicker defrosting and thawing of Italian pizza dough, remove from freezer and place pizza dough ball in a glass bowl twice it’s size, rub all over with a little olive oil, cover with plastic wrap or a damp tea towel and let thaw and rise in a warm place for 2-4 hours until thawed and doubled. A good thawing location is in your oven with the lights on.
Variations
You can literally top pizza with anything that you love, and it will work! If you love olives, feta cheese, or even sunflower seeds, they can all go on your perfect pizza! It’s also a sneaky way to use leftovers!- Barbecue beef brisket pizza | This is great for a cowboy pizza. Check out my Oven Baked Barbecue Beef Brisket and try it as a pizza topping.
- Mediterranean pizza | Here’s a way to give your homemade pizza a twist—use my Chicken Shawarma Bowls recipe for a topping instead of having the bread on the side. This also works as a calzone!
- Mexican pizza | We all love our street tacos, so here you can bring them to your pizza with the Mexican Barbacoa Tacos recipe!
Nutrition
Kim
After 30 years with my previous recipe, the fam has decided they like this one better. Thanks for a great recipe!
Wow Kim, what a compliment. Thank you!
Jericho
Can you use this in a Ooni?
You should be able to Jericho, tho I’ve never tried. Just keep an eye on it.
Sherrie
I have tried many homemade pizza crusts. I tried this one because I liked the fact that it was quick with no “rise til doubled”. I did wonder about the high temp of the oven but I went and ahead and made it exactly by the directions. It was great! We like to load our pizzas up with lots and lots of toppings and the crust held up really well. Crispy and chewy just like it should be. My go to recipe from now on.
Yay!! Thank you Sherrie for making my day!!
DeeAnn Myres-Magboul
Absolutely loved making this with my kids. The second time we made two separate batches and made bread sticks out of the dough too
Love it DeeAnn!! Especially that you made out with your kids! Thanks for your sweet comment!
Chelsea
Easy and delicious!
So happy you liked it Chelsea! Thank you!
Thanks so much, Chelsea!!
Reva Cagan
Trying it for the first time and seems so simple and delicious! Can I use spelt flour instead of regular?
Hi Reva, I’ve never tried with spelt. You may have to adjust the liquid. Let me know how it turns out.
Amanda
This is the best pizza crust I’ve ever made
Thank you so much, Amanda!!
nancy jeffords
I followed the recipe, using instant yeast, and my stand mixer. When dough was no longer sticking to the side (5 minutes), I dumped it on my pastry mat with a little sprinkle of flour, rolled it around a couple of times into a ball and let it sit for about 30 minutes. It had already risen some, so I punched it down, gave it a few “light” foldovers and cut the dough in half. One-half got rubbed with a little olive oil, wrapped and put in a plastic bag in the freezer (I’m looking forward to how that one turns out.) I rolled the other into a round big enough to fit on to of my pizza stone that preheated in the oven to 500 degrees. I lifted my pizza dough round onto a sheet of parchment paper, added the pizza sauce and toppings and slid the dough (including the parchment) onto the pizza stone and baked it. It was absolutely delicious. Nicely crisp crust and tender inside
This thrills me, Nancy! So glad you loved it!! Thank you!!
Libby
Love this recipe! It has become my go to for Friday night pizzas when I’m too tired to cook, it’s full proof and comes together so fast.
Thank you so much, Libby! So happy it takes some pressure off of you!! 🙌🏼
Helen Hodgkins
What a great recipe. Quick and easy. It will become a regular at our house.
Thank you so much for your sweet comment, Helen!!
Amanda
This is our “go to” pizza dough with teens and busy schedules. Everyone loves it and I love being able to get homemade pizza made in just a few minutes!
A family win! I love it Amanda! Thank you!
Corinne
If not using the dough right away how long can you leave it in the fridge?
Well covered, up to a couple of days, Corinne.
Susan Dilgard
Do you use a dough hook on you stand mixer?
I do Susan, if you don’t have one you can do it as long as your mixer holds on without straining. Then move it to a counter and knead by hand.
Sandra
Excellent results, thank you very much for sharing your recipe.
So glad you loved it Sandra, thanks so much for your kind comment.
Mary Ann
It turned out perfect. Quick and easy. I did use the dough hook on my Kitchen Aid. Baked at 500 degrees for 10 minutes. Mine was thick! Yummmm
So glad you liked it Mary Ann! Thank you for your kind comment!!
Sharanda
This was delicious and so easy! Definitely saving this for the future. (I also love that it’s enough for two pizzas.)
Thanks so much, Sharanda! And love that too!! Make once, eat twice!
Raechel o
Hey! I’m excited to try this recipe for dinner tonight. I was wondering can I use King Arthur unbleached bread flour instead of all purpose? I’m low on my all purpose flour.
Absolutely!!! Let me know how it goes Rachel!
Ruthie M
So quick and yummy!!! My new go to recipe!
Thank you so much, Ruthie!
Bethany Sullivan
Stop looking! THIS IS IT!!
Our whole family loved this dough. Super easy, quick and so good!
It was light, it was fluffy….it still had a crunch. I’ve hunted for years for a great pizza dough. Done looking!
We used Self rising flour (it’s all we have) and my son made his a stuffed crust — absolutely perfect!!
I love this twist, Bethany!! Thank you so much and love that your son had fun making a stuffed crust!
Danica
It’s our go-to. We make this recipe 1-2 times a month. Thank you for a quick, delicious pizza dough.
Thank you so much Danica!! I love it!
Nikki
I made this last night and HAD to come here and comment that it was AWESOME!! I have tried MANY pizza crust recipes (including cooking classes in Italy living there for 4 years) and none of them have come together easier AND taste good. I will have to make a couple of adjustments to cook method, stone vs. silpat etc, but none of that has anything to do with the recipe. It was exactly as advertised, I had a little time so I let rise for 30 minutes and it was so easy to stretch and work with. Buonissimo! Brava Kathleen!
Nikki — THANK YOU for taking the time to write such a kind comment!!! And wow, makes me smile hearing it compared to doughs in Italy!! Love that you used a Silpat! I’ll have to add that option to the recipe. Grazi!! Kathleen
Kristi McDonald
Super easy. Doubled the recipe on my first try, too. Delicious!
Thank you so much Kristi for your sweet comment!! Way to go on your first try!
Carolina
I have tried many pizza dough’s, and this is the best one yet. It’s restaurant style fluffy thick everyone in the house loved it. The best part was that we didn’t have to wait. We could use it right away.
Thank you Carolina for your sweet comment, it means so very much to me!!
natasha
tried to use instant yeast without proofing it – so I just left out the water and not proofed, and placed the yeast direction in the dry ingredients but it’s not forming a dough with the the 1/3c of oil. Was I supposed to still add water?
Did you add the correct total amount of water?? It could have been your yeast too. Did it get foamy and yeasty smelling?
Carol
This was easy to make, and it came out delicious. The crust was nice and thick and soft.
Thank you so very much for your kind comment, Carol!!
Tabitha
This crust turned out perfect!
Thank you so much for your kind words, Tabitha!!
Elizabeth
Easy and delicious 😋
Thank you so much Elizabeth.
snacklover
Great recipe, I made this in two parts in my food processor and finished the kneading by hand because I don’t have a mixer. Still came out perfect 🙂
That sounds perfect!! So glad that you liked it and worked out your twists!
Candice
Can I use active dry yeast?
You sure may! You will either need to activate it first (place it in a small bowl with a little warm water and stir it, let it sit for 10 minutes until frothy), then proceed with the recipe. If you prefer not to do that, you can still use it as described in the recipe, but you will need to allow it to rise for 10-30 minutes before using it, it just takes it a bit longer.
Alyssa Mehlhaff
This recipe has been our go to for pizza and bread sticks. My kids (6, 4, and 2) all love kneading the dough and topping their own pizzas! I am by no means an experienced baker but this recipe has never been anything less than perfect!
Thank you so much for your sweet comment Alyssa!! It brings me joy reading how this dough brings together your sweet family!!
Melissa
This recipe is PERFECT! I added some garlic powder and Italian seasoning to the dough and baked for 10 minutes on 500⁰. Toddler and Family approved!
*** update, the second batch of dough was just a good two days later!
Thank you for sharing!
Thanks Melissa!! Love your twists on it!! And yes…the longer it sits the more flavor develops.
Erin
I’ve made this a few times now and it always turns out wonderfully!! Last week I added 3 cups of sourdough discard to the recipe and a little more flour to keep a nice texture. We also added garlic, parsley, oregano, and rosemary to the dough – sooooo good!!!
I love this Erin! Thank you!!
Athena
Loved it, but what is everyone’s trick for getting it from the counter to the pizza stone?? I ended up having to fold it like a calzone and undo it in the stone 🫠😂
Hi Athena, It’s tricky for sure, you can use a pizza peel (and dust it well with corn meal) but it takes practice to get it to come off just right and I’ve ended up with some messes, personally. I just made it myself last night and need to add this to the recipe card, but I heated up the pizza stone, then removed it (carefully) and gently slid it onto the stone from my well floured piece of parchment, or you can also use a piece of parchment and just transfer it with the parchment paper. However; many times I also just make it all on the stone or on a pizza pan and bake it that way, you won’t get quite the same experience, but it’s still delicious. Hope that helps! Way to get creative though with folding it! Kathleen
Kay
After totally bombing my kids dinner, I decided to make mine with the correct changes I CANT WAIT to make my boys pizza again!!!!!!! They are gonna be blown away!!!! Even my husband is gonna flip at how wonderful this crust is!!!!
Yay!!! So glad you nailed it Kay!! Thanks for your sweet comment!
Kay
Let’s see how this goes…. I am making pizza for the FIRST time, I will admit I am a “seasoned” (😂) cook, I’ve been cooking most of my life and I love to bake! I stumbled upon your recipe and figured why not? So I have already started the dough and waiting for my yeast, I have been reading the comments and now I am super excited because of ALL the positive feedback to write this review and finish up this pizza…. I’ll be back to finish the review…..wow! That was easier than I thought it would be! I managed to make a 16” pizza for my 2 teen boys, 1 pepperoni the other Hawaiian, I am about to take it out of the oven and steel some of the remaining dough to make ME one. Of course me being old lol means pizza sauce this late at night = heartburn and up all night so I will put on a pesto base, sprinkle of fresh pressed garlic, mushrooms and cheese….. I am VERY excited about this!!!!! Thank you so much, I’ll let y’all know what the kids say I think I spoke to soon, but I ALSO think I know what I did wrong, the dough wasn’t covered in oil when I put it in the oven. So the pizza is about 20 or so minutes in the convection oven at 525 (fan) so I also believe my oven wasn’t hot enough. It is a bounce back in the kitchen night over here lol…. My oldest told me to “never work at Dominos “ 🤣🤣🤣🤣🤣🤣🤣 I am so blessed to have him!!! I made it not crispy and too thin my youngest says he likes it lol.
Love your fun journey!! That should have been hot enough maybe it was loaded? And if the crust isn’t rolled thin enough it will take a little longer. But overall sounds like you figured it out.
Penney
This is our new favorite pizza dough! I love that I don’t have to wait for it to rise. It is so easy to work with and rolls out easily. This crust has a little crunch but is still soft and chewy. Tastes great!!!
Thank you so much for your sweet comment Penney! So glad you enjoyed it!
Alison
Perfect weeknight dinner recipe! We made bbq chicken pizza.
Yum A
Alison! That sounds amazing!
Sarah
We loved that recipe was quick and easy. We used half whole wheat flour with a little extra water. It’s our new go to recipe.
Love your twist on it Sarah! Thank you so much!
Peggy London
I started making the pizza dough only to realize that my pepperoni was way past date and I had no mozzarella cheese. I was about to abandon ship until I started to think outside the box. Steak, red onion and jalapeño pizza anyone?
The crust was easy and was a crunchy wonderful delight. I will be making the recipe again. Thank you so much for this delicious pizza. Couldn’t have done it without you!!! ❤️
Way to think outside the box!! That sounds absolutely delish!! Love your twist Peggy!
Kayla
If I’m making a cheese bread with this dough how long to cook and what temp?
Hi Kayla, I sent you an email as well, but let me know what you mean by “cheese bread” so I can give you more details for what you are hoping to accomplish.
Debbie
This cooking challenge is a good one for me. It is Saturday, and it is pizza night! I have discovered that if I make the dough a night or two before I want to use it and put it in the fridge, the crust comes out even crispier which is how I like it!
I love that twist Debbie!!! Yay!
Emiley
I made this for the September Cooking Club. I love homemade pizza but it can be overwhelming and time consuming. This version was quick and easy for a weeknight. I froze half the dough to use again another time. Thanks!
Yay Emiley!! I love hearing that it made it easy AND that you now have a quick and easy dinner for another day too!!!!
A Anderson
No Rise Pizza Dough. September 2024.
Thanks for this easy recipe.
It takes no time to make.
From counter, to oven to table in no time at all. Good pizzas and tasty crust.
So glad to hear that!! Thank you!
Carol
Dough is the hardest part to get right with homemade pizza but this one comes together nicely and is easy to work with (I mix it by hand)…but the best part, of course, is that it bakes up beautifully crisp and tasty! Sometimes I substitute corn oil for the olive oil for a bit of a buttery taste. I’ve also used it for pan pizzas, putting a nice coating of oil (olive or corn) in the pans.
Thanks so much Carol! So glad you like the dough! Way to go mixing by hand, I’m a wimp anymore!
Lisa connolly
I love this recipe! It came together beautifully in my stand mixer. I couldn’t use it immediately so I placed it in an oiled glass bowl and covered it in Saran wrap. Three days later it had risen above the rim on the bowl! It was easy to shape into my chicken bacon ranch pizza! I only have use of one hand so it was thicker than I wanted (I forgot to halve the dough!). This is a keeper.
Thank you so much, Lisa! And I’m drooling for your bacon ranch pizza!
Stephane
I substituted garlic infused oil only because I’m not a fan of olive oil. crust was great!!
Love it, way to go making it yours!
Debbie
Back in the 70s I got a pizza dough recipe from my friend’s Italian mom, and it is very similar to this, except she does not add oil.
A great tip for transferring the dough to the hot stone is to put it on parchment paper, then I use a rimless cookie sheet (I’m too cheap to buy a pizza peel) to move the whole thing. Also, for a really good crust have the stone on the lowest rack.
I agree with you, I always make mine in my metal Kitchenaid bowl and have never had a problem.
Thanks so much Debbie, those are great tips! I will have to try that on my pizza peel with the parchment, sometimes it’s a great success, other times, a bit of a mess! LOL!
Debbie
Kathleen, guess what???? Since I posted this, I went to the Goodwill here in Fort Collins and got a deal. I am now the proud owner of an Epicurian Pizza peel that normally goes for about $50 retail, and I got it for $4! I feel like a pro now. LOL
Wahooo! I love this, way to find such a great deal! Whoops, $4 that’s a great steal! So happy you are an official pizza pro now!
Debbie
Kathleen, I am now a convert. I made pizza today using your recipe and it is THE BEST! And the dough is a dream to work with!
Well thank you so much Debbie, you just made my day! It is so dreamy to work with and so glad that you enjoyed it!
Jennifer Stewart
I don’t make homemade pizzas at home currently because I can never get the dough right. Thanks to this now I do!
YAY! Loving hearing that Jennifer!
Erin
YUM! This makes the BEST dough for homemade pizza. We loved it!
Thank you so much Erin! So glad you loved it!
Erin
Homemade pizza dough is so so so good, and I love how this recipe didn’t require any extra time. We froze half of our dough for next time!
Nikki
Perfect crust! Making it was surprisingly easy too!
Thank you Nikki, it is so very easy!
Kellie
It’s perfect every time! So easy and so fast! Love it!
YAY! Love hearing this Kellie!
Michaela Kenkel
Making my own pizza dough was a game changer!! I used your sauce too!! Perfection!!
So glad you loved it!