This quick and easy pizza dough lives up to its name and then some! It requires no rise time and has an amazing taste and chewy texture once baked. It's also completely freezer friendly so you can always keep some on hand!
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Is there any greater food in the world then pizza? It is the ultimate comfort food and better yet when you learn how to make your own dough, it's actually super affordable too!
What you'll need for this Pizza Dough:
Warm water activates the yeast and also provides the liquid for the dough. Be sure to use only warm water and NOT hot. It's better for it to be too cold, then too hot which will kill the yeast.
Active Dry Yeast - this is what makes the dough rise and get nice and fluffy. You can use quick-acting yeast or regular, either will work just fine.
Sugar not only gives the dough a nice flavor, but it also feeds the yeast which helps it do its job. You must use real sugar, so no sugar substitutes here.
Salt - Regular salt is fine, but sometimes I like to use garlic and/or onion salt which gives the dough a nice flavor.
Olive oil is the classic choice, but any liquid oil will work fine but may alter the taste.
All-Purpose Flour can be swapped for bread flour to make the dough easier to stretch and gives the pizza a nice crisp crust that is chewy on the inside.
Tips for making this easy pizza dough:
If you have an electric stand mixer with a dough hook, use it! You can mix and knead all at the same time which makes this even faster. If you don't have a mixer like this, you only need to knead the dough until it forms a nice smooth ball and is no longer sticky.
The dough does not need to rise. Yep, you heard that right! The dough will get nice and fluffy in the oven so you don't have to worry about letting it rise beforehand.
The amount of flour needed will vary some each time that you make this recipe depending upon the humidity. I rarely use more than 3 cups, but it's still a good idea to have some extra flour on standby.
How to freeze the dough for later
I almost always make extra pizza dough so I can freeze some for later. Simply coat the dough ball in a little bit of oil, then wrap it in plastic wrap and place it in a freezer bag.
To use the frozen dough, simply allow it to thaw in the fridge or countertop, then follow the instructions in the recipe card for forming and baking the pizza.
If you have space in your freezer you can also freeze the dough after you have shaped it into a circle, before adding toppings. Once formed, just place it on a parchment-lined baking sheet and freeze.
Once the dough is frozen solid, remove it from the baking sheet and wrap it with several layers of plastic wrap.
Be sure to check out these other great recipes:
Many of these recipes use keto "fathead" dough. You can substitute the low carb dough with this pizza dough!
- Easy Homemade Marinara Sauce
- Upside Down Pizza Casserole | Low Carb
- Garlic Bread Pizza Dip | Keto
- Keto Stuffed Breadsticks
- Pizza Cheese Crisps
📖 Recipe
Quick and Easy Pizza Dough
Ingredients
- 1 cup Warm Water just luke warm, not hot.
- 1 tablespoon Active Dry Yeast
- 2 teaspoon Sugar
- 2 teaspoon Salt
- 2 tablespoon Olive Oil
- 3 cups All Pourpose Flour
Instructions
- Preheat the oven to 450 degrees F. If you are using a pizza stone, then be sure to place the stone in the oven when the oven is cold and allow it to preheat along with the oven.
- Pour the warm water into the bottom of a large bowl. If you have a stand mixer with a dough hook, then use the mixer bowol.Sprinkle the yeast over the water and allow it to dissolve slightly (for about 1 minute). Add the rest of the ingredients in and mix.
- Add the sugar, salt, and oil. gently stir. Add the flour in ½ cup at a time using a mixer with a dough hook to mix after each addition. Continue adding flour until the dough is no longer sticky and forms a nice ball in the bottom of the bowl. You may not use all of the flour. (if you don't have a mixer with a dough hook, simply mix the dough with a heavy spoon or spatula until the dough holds it's shape. Then, turn the it out onto a floured surface and kned the dough for 3-5 minutes, adding more flour as needed until the dough is no longer sticky.)
- For a thicker crust, spread the dough out onto a 12-14 inch circle and place it on a baking sheet or preheated pizza stone. For a thin crust pizza, divide the dough and spread it into 2, 8-10 inch circles.
- Add desired toppings to the uncooked pizza.
- Bake for around 12-15 minutes until the crust looks crispy and lightly browned.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
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