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Easy Homemade Pizza Dough Recipe Ready in 1 Hour Perfect for Beginners

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This easy homemade pizza dough recipe is quick, simple, and perfect for beginners, delivering a soft, stretchy, and chewy crust in about one hour without the usual long rising times.

Ingredients

Scale
  • 3 ½ cups (420 g) all-purpose flour
  • 2 ¼ teaspoons (one packet) instant yeast
  • 1 teaspoon sugar
  • 1 ½ teaspoons salt
  • 1 ⅓ cups (320 ml) lukewarm water (about 110°F / 43°C)
  • 2 tablespoons olive oil
  • Optional: sprinkle of cornmeal or semolina flour for dusting

Instructions

  1. Activate the yeast: In a large mixing bowl, combine lukewarm water (1 ⅓ cups / 320 ml), sugar (1 tsp), and instant yeast (2 ¼ tsp). Stir gently and let it sit for 5 minutes until foamy.
  2. Mix dry ingredients: Whisk together flour (3 ½ cups / 420 g) and salt (1 ½ tsp) in a separate bowl.
  3. Combine wet and dry: Pour olive oil (2 tbsp) into the yeast mixture, then gradually add the flour mixture. Stir with a wooden spoon or dough whisk until a shaggy dough forms.
  4. Knead the dough: Using a stand mixer with dough hook, knead on medium speed for 6-8 minutes, or knead by hand on a floured surface for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky.
  5. First rise: Lightly oil a clean bowl, place dough inside, turning to coat with oil. Cover with damp towel or plastic wrap and let rise in a warm spot for 40-50 minutes until doubled in size.
  6. Shape the dough: Punch down dough to release air bubbles. Turn onto floured surface and divide into two equal portions for two 12-inch pizzas or keep whole for thicker crust.
  7. Rest the dough: Shape each portion into a ball and let rest for 10 minutes under a towel to relax gluten.
  8. Preheat oven: Set oven to 475°F (245°C) with pizza stone or baking sheet inside for at least 30 minutes.
  9. Stretch and top: Gently stretch or roll out dough to desired thickness, add toppings, and slide onto hot stone or baking sheet.
  10. Bake: Bake for 10-12 minutes until crust is golden and cheese is bubbly.

Notes

If dough is too sticky, sprinkle a little more flour but avoid overdoing it to prevent tough crust. Use instant yeast for faster rising. Keep proofing spot warm and draft-free. Preheat oven and baking stone for best crust crispness. Dough can be refrigerated up to 3 days or frozen up to 3 months. Let dough come to room temperature before shaping. Avoid overloading toppings to prevent soggy crust.

Nutrition

Keywords: pizza dough, homemade pizza, easy pizza dough, quick pizza dough, beginner pizza recipe, pizza crust

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