Quick and Easy Foolproof Pizza Dough

Name: Quick and Easy Foolproof Pizza Dough
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 large or 2 medium pizzas
Ingredients: 1 1 cup warm water; 1 1 tablespoon honey; 1 1 tablespoon oil; 1 1 tablespoon instant yeast; 1 1 teaspoon salt; 2-3 2-3 cups all-purpose, bread or '00' flour (see note)

User Reviews

4.7

2,652 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings
1 large or 2 medium pizzas
Course
Bread
Cuisine
American

Quick and Easy Foolproof Pizza Dough

Iris Warren

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

1 1 cup warm water
1 1 tablespoon honey
1 1 tablespoon oil
1 1 tablespoon instant yeast
1 1 teaspoon salt
2-3 2-3 cups all-purpose, bread or '00' flour (see note)

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Instructions

In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt.
Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).
Knead the dough for 2-3 minutes (knead for 5-6 minutes if kneading by hand or if using whole wheat flour).
Let the dough rest, covered, for 10 minutes.
Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone (heat the stone for an hour in the oven before baking) or on a lightly greased baking sheet for 8-10 minutes.

Notes

Flour: this dough also works great with part whole wheat flour (I usually use 50% white whole wheat flour in place of all-purpose flour). Many reviewers have used half all-purpose and half bread flour with good results.
Increasing Recipe: this recipe doubles, triples and quadruples really well. If doubling, use double the amount for all the ingredients. For triple and quadruple batches, increase all the ingredients accordingly except the yeast - only use 2 tablespoons yeast for a tripled batch and 2 1/2 tablespoons yeast for a quadrupled batch. Keep an eye on the flour if increasing the recipe. You want a soft, smooth dough - not too sticky and definitely not overfloured.