This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. Skip the pizza delivery because you only need 6 basic ingredients to begin!
Every great pizza begins with a great pizza crust. Some like it thin and crispy, while others prefer a thick and soft crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor. It’s my go-to pizza dough recipe and just a glance at the
This is a no-fuss dough recipe for beginners. You need just 6 basic ingredients, plus a little cornmeal for preparing the pan. (You can skip that if needed.) Most of the time is hands off as the dough rises. You might wonder… why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has unbeatable flavor and texture that only comes from fresh dough. And you can use the dough for cheese breadsticks, too!
Homemade Pizza Dough For Beginners
Reader, Andy, commented: “Super easy, super fast, super good! I don’t like doughy thick pizzas and I find with this recipe that I can make them thin and crunchy, I love how easy it is. I make pizza once or twice a month! Haven’t bought one for quite some time now! ★★★★★“
If you’ve ever made homemade bagels or sandwich bread, you can easily make pizza dough because it’s quicker, easier, and requires fewer steps.
All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here’s the breakdown of what I use in my homemade pizza crust recipe. The full printable recipe is below.
Basic Gluten Free Pizza Dough
Reader, Shane, commented: “Excellent pizza dough. I add about 1 tbs of garlic powder and Italian herbs to give the dough more flavor as well as 40 grams of cornmeal for a little crunch. It freezes well and makes a nice thin crust. ★★★★★“
Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like dinner rolls, homemade breadsticks, and overnight cinnamon rolls require fat to yield a “rich dough, ” which creates a softer and more dessert-like bread.
Young bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza? 🙂
No Yeast Thin Crust Veggie Pizza Recipe By Archana's Kitchen
Let me share my top choices for pizza pans just in case you’re shopping for a new one.I use and love (affiliate links)this oneandthis one. If you like baking your homemade pizzas on pizza stones, I’ve usedthis onebefore and it’s wonderful.
If you don’t have a pizza pan, use a regular sheet pan. Grease it with olive oil and sprinkle with cornmeal as directed below, and then press the dough into whatever shape that will fit. Make sure the dough is about 1/2-inch thick. For a thinner pizza, stretch the dough out more.
Prepare the dough through step 3 below, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) As a bonus, the slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5 in the recipe below (the shaping step). If the dough didn’t quite double in size when rising, let it sit at room temperature for 30-45 minutes before shaping.
Easy No Yeast Pizza Dough Recipe
This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place thedough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air.Freeze for up to 3 months.
Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe below.
Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total.
Easy Homemade Pizza Dough Recipe
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onWho needs yeast when you have a bottle of beer in the fridge?! This beer pizza dough comes together in less than 30 minutes and will wow you with its soft, chewy texture and delicious flavor.
My mother forced me to stay in Girl Scouts all the way through junior high school. And though it may have put a strain on my social status at the time (she made me wear my uniform to school on meeting days—sash, beret, and all), it definitely prepared me for nights like a fateful one back in 2015, when I opened the fridge to discover I was out of yeast. Normal people might have dropped everything and shlepped over to the store . . . or given up on pizza night all together.
But for better or for worse, my mother's voice was loud in my head: Figure it out, Peg! Girl Scouts are always prepared! I rummaged through the pantry and returned to the fridge, and that's when I saw it. All the way in the back corner, hidden by a giant bunch of kale, was a single bottle of home-brewed beer that John's friend had given us over a month before.
The Best Gluten Free Pizza Dough Crust
Beer is made with yeast, I reasoned. And the amount of water I use in my regular dough recipe is about the same volume as a bottle of beer, so why not sub it in and see what happens? I did a quick Internet search, and before long I stumbled on a few different recipes, which verified my hunch. Mix together bread flour, baking powder, and salt, stream in some beer until it forms a ball, and you're all set. Just let it sit for 15 minutes (or up to 2 hours), stretch it out, and top it to your heart's content.
I tweaked the Food.com recipe, adding more salt and flour. Then, I baked one pizza on a baking sheet and broiled the other on my baking steel. The crust wasn't as light as those made with yeast, but it had a nice chewiness to it with just the faintest hint of beer flavor, and it crisped up perfectly in the oven, both on the baking sheet and on the steel. If I had to choose, though, I'd say that the baking steel/stone is the way to go with this crust, since it is more dense and seems to benefit from a quick, super-hot blast in the oven.
So what's the moral of this story? As long as you've got a stocked pantry and at least one bottle of beer in the fridge, you'll always be prepared . . . for pizza night, at least. Thanks, Mom. It seems you taught me well.
Homemade Veg Pizza
Lighter beers like lager, IPA, pilsner, saison, and hefeweizen work best, but feel free to experiment with any other beers you have on hand. I plan to experiment with a stout or porter soon — maybe for a dessert pizza — so stay tuned for that. And please comment below if have success with darker brews!
Not really. You might taste a subtle hint of beer flavor if you use a stronger brew like IPA or something with a high ABV. But if you use a light beer with a moderate ABV, it'll just taste like delicious pizza crust.
Use this dough in any pizza recipe! My favorite way to bake it is on my steel: Preheat the oven to 550°F for 30 to 45 minutes with your steel or stone in the bottom third, then switch the oven setting to broil on high. Shimmy the pizza from your peel to the hot steel (or stone) and bake until the crust is evenly browned on the bottom, about 6 minutes. Or, top and bake the pizza on an oiled baking sheet at 500°F for about 10 minutes.
No Yeast Pizza Dough + Gluten Free Pizza Recipe + Video
After 15 minutes of resting time, the dough balls can be rolled or stretched out pretty easily. However, the dough does get more elastic the longer it sits. When I can, I like to let this dough rest for about an hour before I stretch it out and top it.
This beer pizza dough comes together in less
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