No dough? No problem. This easy, fool-proof pizza dough recipe is made for beginners so no matter where you’re at in your pizza journey you can guarantee the perfect pizza crust! Plus simple instructions for a basic margherita pizza recipe that you can build on and get creative with. P.S. You can knead this by hand or in a stand-mixer – directions are included
I saw a meme the other day that felt oh so poignant to our current situation. It was something along the lines of “I love that when things are falling apart globally our initial instinct is to bake bread”. This is OH SO TRUE. The number of people who either a) don’t consider themselves to be bakers and/or b) have never baked anything in their lives that have basically become homesteaders is pretty incredible! So much so that flour and yeast can occasionally be hard to come by and certain places are even sold out of chicks for chicken coops! We’re basically going back to an agrarian society. I don’t hate it.
Some of you may remember my adventures in sourdough baking a couple of years ago upon which I discovered I will never judge the cost of a loaf of bread ever again. Sourdough baking ain’t easy. Your starter is basically a child and don’t even get me started on how many steps I had to take to master the loaf. Wasn’t worth it. I will happily pay my local baker for their time and effort.
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That being said, certain types of bread actually are very simple to make at home and with a little elbow grease can actually be quite satisfying to complete. Pizza dough tops that list for me because it doesn’t get any easier or more basic than that.
So for those of you who have never dabbled in bread making and/or pizza dough making, I’ve got you covered. This recipe is fool-proof and forgiving and let’s be real, once you top it with cheese the rest of it doesn’t really matter.
That’s it! Seriously, it doesn’t get more basic than that. This pizza dough recipe makes enough for 3 pizza doughs. Feel free to refrigerate or freeze leftover dough. Instructions for both below.
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Some people will tell you that you need a fancy flour or yeast but we’re not here to become professional pizza chefs. This crust tastes absolutely delicious but it’s not fussy and it works. Also let’s be real, most of us don’t have pizza stones let alone a pizza oven in our house. No reason to overcomplicate things for this pizza recipe.
Do you need a stand mixer to make pizza dough? No! You absolutely do not. However it is MUCH easier and hands-off if you happen to have one. Just be sure to use the dough hook attachment. Now I always use my stand mixer because I’m lazy and it requires less effort, however I am including instructions if you’re making the pizza dough by hand.
STEP 2: Add the olive oil to the warm water and slowly pour into the bowl while stirring until it comes together or turning the stand mixer on to the lowest setting. If using a stand mixer leave the dough to mix for 8 minutes. It will come together into a big sticky ball.
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If kneading by hand, flour a clean surface (clean hands too!) and lightly flour the surface and your hands. Press into the dough with the base of your palms and then fold it back over into a ball. Repeat this for 8 minutes.
STEP 3: Cut dough into 3 equal sized pieces and fold the dough over itself to form 3 balls. Place balls on a baking sheet leaving space between each and drizzle with a little olive oil. Cover with a towel and let rise for 1 hour. It will double in size.
STEP 4: Before stretching the dough preheat your oven to 500 degrees F if you’re making pizza right then and there (recipe below). To stretch the dough, lightly flour a surface and place the ball down on top. Lightly flour your hands and press them into the dough to help flatten it. Place the dough over top of your knuckles and lightly knead your knuckles into the dough turning it as you go to stretch the dough to size. The ideal size is 11 inches but use your judgment. If it gets too thin in the center be sure to stop then.
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STEP 5: Your pizza dough is ready for toppings! I’m including an easy margherita pizza recipe below but feel free to top with whatever toppings you desire. I highly recommend my zucchini and ricotta white pizza recipe if you want to change things up.
Yes! In fact this pizza dough recipe tastes even better if you let it sit in the fridge for 1-3 days. If you are storing it in the fridge, place each pizza dough in an individual container or bowl and cover it with a towel. Before baking remove dough from vessel and place back on a baking sheet and cover allowing it to come to room temperature (30-60 mins).
If storing in the freezer, place dough in a plastic bag and seal it shut with a twist tie. To bake, remove from freezer and allow to thaw on counter. Once thawed remove dough from bag and place on a baking sheet. Cover it with a towel and allow to come to room temperature (30-60 mins). Dough will keep in the freezer for 4-6 months.
Low Calorie Pizza Base
Preheat oven to 500 degrees F. Ideal to do this up to an hour before baking to make sure the oven is really hot. On your stretched pizza dough spread your tomato sauce all over leaving 1/2 an inch along the edges for the crust. Drizzle with a little olive oil. Scatter the cheese all over pizza and top with fresh basil torn into pieces. Salt and pepper to taste.
Bake your margherita pizza for 4-10 minutes depending on how hot your oven runs and how long the oven has been on. Watch closely so it doesn’t burn. Remove from oven and cut into 8 slices. Enjoy!
Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!
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This quick whole wheat pizza dough recipe yields a crust of medium thickness. It’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.
This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:
I searched to the ends of the internet to find a simple, foolproof, quick whole wheat pizza dough recipe. I went through a couple of bags of flour in the process and made quite a mess.
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First, Jim Lahey’s no-knead dough failed me at least three times. I think it was because I was making it with whole wheat pastry flour. Lesson learned: Whole wheat pastry flour and yeast don’t get along.
Finally, I turned to one of my favorite bloggers and sweetest friends, Melissa of The Fauxmartha. She posted an adaptation of Cook’s Country’s quick grilled pizza dough. My version is a combination of the two and is made with 100 percent whole wheat flour.
It’s important to use rapid-rise or instant yeast here because, as the names suggest, this kind of yeast gets to work very quickly. Once combined with the warm water, honey and olive oil, this yeast is ready to go in just five minutes.
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Parmesan is simply a flavor enhancer. Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese. Alternatives include cheddar or part-skim mozzarella.
I’ve received quite a few questions about this dough recipe over the years. In short, this dough is best made as directed and used right away!
Can I use regular active yeast? Can I leave out the yeast altogether? I don’t recommend it. This recipe is really designed for instant/rapid rise yeast. With regular active yeast, or without yeast altogether, the crust is more crisp and cracker-like with fewer air bubbles. Basically, it’s just not as good.
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Can I omit the honey/sugar? I don’t recommend it. The sugar feeds the yeast and without it, the crust will not taste as pleasantly yeasty. The finished result won’t be as tender, and it will have fewer small air pockets.
Can I omit the Parmesan? Yes, you can. The Parmesan is just for flavor. Or you could substitute another firm cheese in its place, such as cheddar or part-skim mozzarella.
Can I make this dough ahead of time? Technically yes, you can refrigerate and bake it within a few days (wrap the dough balls
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