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This is the quickest, easiest pizza dough recipe you'll find! You can roll it out crispy, cracker thin or toss it by hand for a thick, chewy crust. Either way, you've got a tried and true pizza crust recipe that your family is going to love!!
Why you're going to love this easy pizza dough:
- It's super easy. If you're new to making pizza dough at home (and have perhaps only used a pre-packaged bag of pizza dough mix!!) this recipe is for YOU! It's so easy that your kids can help you make it and getting them involved in making dinner always means they are more likely to eat dinner!
- The ingredient list and prep time are minimal. 5 ingredients and 10 minutes of prep time is all it takes to get this classic pizza dough ready to rise. It only takes an hour to double size while you finish the laundry or lounge on the couch and then it's time to top and bake!
- There's no fancy kitchen gadgets required. You don't need an expensive stand mixer. You just need your hands and a little bit of flour! Take out your frustrations from the long work week on this ball of dough and watch it transform before your eyes.
How to make quick pizza dough:
Add all ingredients to a large bowl. Stir with a fork.
Once the dough starts to come together, transfer to a lightly flour work surface.
Form into a ball and knead dough for 5 minutes.
Transfer back to bowl. Oil dough ball on all sides.
Cover and let rest for 1 hour. Dough should double in size.
Preheat oven to 550 degrees. Transfer to lightly floured surface and divide dough in half. Gently work it into two round crusts. Dust baking sheet with corn meal.
Place crusts on top of corn meal and brush with olive oil. Par-bake crusts for 3-5 minutes. Top as desired and bake for another 10-15 minutes.
Tips for making the best quick and easy pizza dough:
- You can just use all purpose flour for this recipe. Don't worry about finding a fancy bread flour or 00 flour. This recipe is written for all purpose flour and will work best that way.
- Don't skip the par-bake. Partially baking the crust (before topping it) for 3-5 minutes in a hot oven is going to go a long way in ensuring that you get a perfectly crispy crust. There is nothing worse than a pizza that's dough in the middle and par-baking will guarantee that doesn't happen!
- Keep it simple when it comes to toppings. I like to stick to about ½-3/4 cup of sauce and 1-1.5 cups of cheese and another ½ cup or so of per pie. A pizza that is loaded with sauce and toppings will not cook evenly and you'll end up with a soggy mess! Just remember that less is more when it comes to topping your pizza!
Freezing pizza dough:
- I always have a frozen dough ball in the freezer for nights when I need a quick and easy dinner. Whether it's my no knead pizza dough (that takes 24 hours to rise but is completely hands off) or this quick and easy pie dough - both freeze and thaw beautifully making them perfect for family dinner.
- Be sure to transfer the fresh dough to an air tight container before putting in the freezer. The dough will stay good in the freezer for up to 3 months (and probably longer but it never lasts that long in our house)!
- To thaw frozen dough overnight: place dough in fridge for at least 8 hours. Then place dough out on the counter and allow it to come to room temperature. Then toss, par-bake and top.
- To thaw frozen dough quickly: leave dough out on the counter for at least 2 hours. This will allow the dough to thaw all the way through and come to room temp. Then toss, par-bake and top.
If you love this pizza dough, check out these other family favorites:
- Spinach, Tomato & Feta Pizza
- Loaded Baked Potato Pizza
- Pesto & Tomato Pizza
- Pizza Dough Cinnamon Rolls
- Easy Baked Stuffed Shells
- One Pot Mac & Cheese