Homemade Pizza Dough - Ready in 15 minutes
This is the simplest pizza dough recipe, hands down. It consistently turns out great and is fairly forgiving, making it perfect for beginners or prepping for a weeknight dinner. The dough is ready in 15 minutes, no need to let it rise.
Servings: 2 8-inch pizzas
- ¾ cup lukewarm water 110 degrees F
- 1 teaspoon rapid rise yeast *see note
- 2 cups all-purpose flour 10 ounces
- 1.5 teaspoon salt
- ½ cup mozzarella cheese
- ⅓ cup pizza sauce
- Your favorite toppings (nutrition info includes ½ lb of sausage)
Preheat oven to 500 degrees
Make the dough
Put warm water in a large bowl and add yeast. Stir to dissolve.
Add flour and salt to the bowl and mix to form a shaggy dough.
Move the dough to a clean work surface. Knead until the dough is smooth and elastic, about 5 minutes. It gets less sticky as your work with it, and will still feel slightly tacky when done. But if it sticks like bubble gum, add flour 1 tablespoon at a time.
Set dough aside and prep pizza toppings.
Roll dough & make pizzas
Grab 2 pieces of parchment paper. Divide the dough in half. Stretch or roll each half into 8-10" circles, on the parchment paper (I prefer using a rolling pin). If it resists stretching or shrinks back, let it rest for 5 more minutes.
Cover in sauce, add toppings.
Slide pizza onto baking stone while still on the parchment paper.
Rotate pizza after 5 minutes and remove parchment paper* (see note).
Bake for another 3-5 minutes until the crust is browned and the cheese looks perfect.
- Yeast: I've used active dry and rapid rise and don't notice a difference in this recipe.
- Parchment paper: remove it when the recipe says or it might burn and crumble because the pizza stone and oven are so hot.
Calories: 645kcal | Carbohydrates: 98g | Protein: 23g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 2340mg | Potassium: 361mg | Fiber: 3g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 3.4mg | Calcium: 171mg | Iron: 6.7mg