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    Home » Recipes » Breads & Buns

    Everyday Pizza Dough

    Published: Apr 27, 2021 by Michelle · 7 Comments

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    Jump to Recipe - Print Recipe

    This simple Everyday Pizza Dough recipe produces a light and bubbly crust, and contains 6 ingredients. It comes together quickly and is my favourite go-to recipe.

    Balls of pizza dough on a wooden board.
    Why you'll like this recipe

    This recipe produces a soft, airy, bubbly dough that bakes up with a crisp bottom.

    It comes together in about 2 hours.

    You'll probably have all the ingredients in your pantry.

    It's a versatile recipe that you can use to make pizza pretzels, breadsticks, or pizza waffles.

    You could even use it to make pizza pockets.

    Ingredients you'll need

    There are only 6 ingredients in pizza dough:

    • warm water: dissolves the yeast and adds moisture to the dough
    • active dry yeast: leavens the dough and makes it bubbly and active
    • granulated sugar: helps to feed the yeast and give the dough a little flavour
    • all-purpose flour: regular flour works perfectly fine for this recipe; if you have access to 00 flour, you can use that. If you prefer a chewier crust, try using bread flour instead
    • sea salt: flavours the dough; you can use kosher salt if you like
    • olive oil: adds flavour and richness to the dough; use a good quality extra virgin olive oil for the best flavour

    3 balls of pizza dough on a floured wooden board.

    How to make the dough

    Add yeast, sugar and about ½ C warm water to a bowl. Give it a mix and leave until the yeast is active and bubbly.

    In a stand mixer bowl fitted with a dough hook attachment, add in the all-purpose flour and sea salt.

    Once the yeast mixture is bubbly, add it into the flour mixture along with the remaining water (you may not need all of it), and olive oil.

    Note: If the dough seems dry, add in a little more water (a tablespoon at a time; conversely if the dough is wet, add in tablespoon of flour, until dough comes together and isn't too sticky).

    Knead the dough until it is smooth and elastic, about 7-8 minutes.

    Place the dough into a lightly greased bowl.

    Cover the bowl and leave it a warm location until doubled in size, about 1 - 1.5 hours, depending on how warm your kitchen is.

    Preheat the oven to 500F with a baking steel or pizza stone on the bottom rack.

    Deflate the risen dough and divide into 3 equal balls.

    Tear off a large piece of parchment paper.

    Stretch the dough onto the parchment into a disc about 10" wide and place on your toppings.

    FAQs

    How to store the dough?

    You can store the pizza dough in the fridge in a glass bowl for up to 3 days.

    Alternatively, if you don't want to make the pizza right away, you can stick the dough (prior to the first rise) in a freezer-safe bag and freeze for up to 2 months.

    What temperature should the dough be baked at?

    I highly recommend using a baking steel and heating it in a 500F oven before baking the dough.

    You can use a pizza stone if you have one -- place it in the oven first and then heat up the oven.

    If you have access to an 800F pizza oven, you can use that and bake for 90 seconds. 

    Can I make the dough ahead of time?

    Yes, you can make the dough ahead of time and store it in the fridge.

    The flavour of the dough is even better when it has had a chance to ferment in the fridge overnight.

    When you're ready to use it, take the dough out and leave it at room temperature to take the chill off.

    Can I use this dough for Chicago deep dish-style/NY-style pizza?

    You could use it if you're in a pinch, but it's more of a Neopolitan-style dough.

    How many pizzas can you make from this dough?

    This dough yields about 3 x 10" pizzas. Of course, if you want to make smaller or larger pizzas, you can divide the dough accordingly.

    Other recipes you may like

    If you liked this recipe, you may also like

    Hawaiian Pizza

    Pizza Waffles

    Peking Duck Pizza with Caramelized Onions & Hoisin Sauce

    Pizza Hotteok

    Turkey Pepperoni Cheese-Stuffed Breadsticks

    Let me know if you try out this recipe for Pizza Dough -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Floured pizza dough balls on a wooden board.

     

    Print Recipe
    5 from 7 votes

    Everyday Pizza Dough

    A versatile everyday pizza dough recipe that bakes up with a light and bubbly crust.
    Prep Time10 mins
    Cook Time7 mins
    Resting Time1 hr 30 mins
    Total Time1 hr 47 mins
    Course: Main Course
    Cuisine: American, Italian
    Servings: 24
    Calories: 89kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 9 g active dry yeast
    • 4 g granulated sugar
    • 340 ml warm water divided
    • 500 g all-purpose flour or you can use 00 pizza flour
    • 3 g sea salt
    • 30 ml olive oil
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    Instructions

    • Add yeast and sugar into a bowl with ½ C (125ml) lukewarm water. Give it a stir and set aside until yeast is bubbly and active.
    • Add flour and salt into the bowl of a stand mixer fitted with a dough hook attachment.
    • While the mixer is running, add the activated yeast mixture, remaining water (you may not need all of it) and olive oil and mix until the dough forms smoothly into a ball.
    • Note: If the dough appears too sticky, add additional flour, and if it's too dry, add a little water, 1 tablespoon at a time. This dough can be quite moist, so add a little water at a time.
    • Knead until dough is smooth and shiny, about 7-8 minutes in the mixer.
    • If you're making this dough for later use, you can place the dough into a large freezer bag. Store the dough in the fridge or freezer.
    • Lightly grease a large bowl with olive oil, add the dough, cover the bowl with plastic wrap and place in a warm area to double in size, about 1-1.5 hours, depending on how warm your kitchen is.
    • If you've placed the dough into the fridge, take it out 2 hours prior to baking to allow it to warm up.
      If you've frozen the dough, you'll need to defrost the dough overnight in the fridge and then bring it to room temperature.
    • Preheat the oven to 500°F/260°C with a baking steel or pizza stone on the bottom rack. Best to heat the steel for at least 30 minutes.
    • Deflate the risen dough and divide into 3 equal balls on a lightly floured surface.
    • Tear off a large piece of parchment paper.
    • Stretch the dough onto the parchment into a disc about 10" wide and place on toppings of your choice.
    • Bake the pizza at 500°F/260°C for 6-7 minutes.

    Nutrition

    Calories: 89kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

    Recipe adapted from Bobby Flay.

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    Reader Interactions

    Comments

    1. Tawnie Kroll

      May 07, 2021 at 10:10 am

      5 stars
      I was always intimidated to make my own dough but this really simplifies it for me, thank you! Delicious recipe too!!

      Reply
    2. Chrissie Baker

      May 07, 2021 at 10:54 am

      5 stars
      There is nothing like homemade pizza. It’s so much better in so many ways.

      Reply
    3. Sara Welch

      May 07, 2021 at 11:19 am

      5 stars
      I don't usually make my own pizza dough, but I am so glad I gave this a try! Turned out perfectly light and fluffy; easily, a new favorite dough recipe!

      Reply
    4. Biana

      May 07, 2021 at 11:34 am

      5 stars
      Thank you for sharing your simple process for making pizza dough! Will be perfect for a pizza dinner.

      Reply
    5. Sonal

      May 07, 2021 at 11:52 am

      5 stars
      I tried the recipe and came out amazing. Making pizza dough at home is a breeze now.

      Reply
    6. Raymund

      May 10, 2021 at 4:52 pm

      5 stars
      If this is Everyday Pizza Dough this means I can have pizza everyday! Yes!!!!! Love the idea

      Reply
    7. Linsey

      May 13, 2021 at 6:44 pm

      5 stars
      I usually buy pizza crusts from store. Glad to find pizza dough recipe that can be made from scratch. Thanks!

      Reply

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    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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