You have considered making an easy homemade pizza dough at home but couldn’t get yourself to follow through because you think it is difficult. I know, I have been there. That’s because you don’t know how easy homemade pizza dough can be. 

Making pizza is a process, but you can definitely make it easier. You have to plan and coordinate if you want the best outcome. I came up with this recipe only two months ago when I did not have 24 hours to proof my dough. I only had about 6 hours to come up with an easy homemade pizza dough. Now, typically I let my dough rest for 24 hours so that it can do its magic and give me the best taste. But, time is sometimes a factor.

My no-fail easy homemade pizza dough is just the answer to all your problems.  This recipe works great because you can use it in 3-4 hours or wait 24 hours. It’s your choice. You may even make it ahead of time and throw it in the freezer for later use. I recently did a post about the important steps to making a perfect homemade pizza. You should check it out! 

Of course, this is only one component of a pizza. You will need a good homemade pizza sauce. Also, remember that 00 flour is crucial to the best pizza crust. But, you can skip the sauce-making with an all-in-one topping like my vegan peperonata pizza. You’ll be amazed.

Homemade Pizza Crust Recipe

5 from 2 votes
easy homemade pizza dough
Easy Homemade Pizza Dough
Prep Time
3 hrs
 

This easy pizza dough recipe is convenient for weeknight meals and weekend game nights. Just thaw a pre-made dough and get creative. 

Course: Main Course
Cuisine: Italian
Servings: 4 medium pizzas
Calories: 965 kcal
Ingredients
  • 2 cups 00 flour  225 g
  • 2 cups All-purpose flour   225 g
  • 1 tsp fine sea salt  8 g
  • 1 1/2 tsp active dry yeast 4 g
  • 2 tsp extra virgin olive oil 8 g
  • 2 tbsp sugar
  • 1 1/2 cup water 350 ml
Instructions
  1. Coat a medium bowl lightly with olive oil. Add lukewarm water (110 °F), active dry yeast, and sugar.
  2. In another bowl, combine flour and salt. Make a well in the center and add the yeast mixture. The yeast should foam. Using a fork, mix the ingredients by pulling the dry ingredients into the wet ingredients and form a dough.
  3. Move the dough onto a lightly floured board and knead for a few minutes. Push the dough down while turning a few times. The dough is ready when it's tacky.
  4. Transfer the dough back to the oiled bowl. Cover with plastic wrap and place in a warm spot until it doubles in size. This will take anywhere from 2-4 hours. If you don't need the dough right away, you can allow it to slowly rise in the refrigerator for 24 hours.
  5. When the dough is ready, it will make an indentation when poked. Cut the dough into 4 equal sizes; for 12-inch rounds.
  6. Form into balls and cover with a damp cloth. Let the balls of dough rest again until you see an indentation when poked.