Think you have to spend a lot of money - or time - to have regular family pizza nights? Think again - this homemade pizza dough recipe is the answer to a meal that won't break the bank. Like this recipe? Check out the Best Bread Recipes page!
Homemade pizza dough from this recipe has been the basis for our family's standard Saturday pizza nights ever since our kids were little. Individual pizzas were one of the first recipes I published back when I started this blog, and the dough is the basis for my favorite type of pizza - Chicken Pesto Greek Style Pizza.
But I’ve never posted the pizza crust recipe alone, and since it’s such a big part of our regular menus, I thought it would make it easier for you to find and use just the dough recipe (which, by the way, I also use as the basis for this pesto bread recipe and this calzone recipe).
After discovering and adapting this recipe (originally in a Betty Crocker cookbook we got for a wedding gift a long time ago...), it was like I won the menu lottery or something - I would make individual mini pizzas and everyone could choose what to put on them. And when kids are little and picky, this was a wonderful thing! Brian and I would load up on the vegetables and they kids would have…cheese.
But as the kids grew older they started adding more vegetables until by high school we were all pretty much eating the same thing. And so I started making just one big pizza at that point, because it’s a little quicker than making the individual sizes.
But the individual pizzas? Those are still one of my go-to menus for company because everyone can choose what they want on it, which is so nice when you’ve got a mix of picky kids, vegetarian, or other special diets. Especially if you're hosting new friends that you haven't learned their tastes yet. They've been very popular for kid's parties and sleepovers, too.
The best thing about this crust, of course, is that it can be ready for toppings in 15-20 minutes - or 30 minutes when pre-baking - which is quicker than going to buy a pizza for most of us (unless you live around the corner to a pizza place...).
Not to mention it's SO much cheaper to make your own pizza than buying one, even one of those ready-to-bake pizzas. In fact, the crust costs just pennies:*
- flour - .35-.40
- bulk yeast - .12
- honey - .05
- olive oil - .20-.40
- salt - .01
Isn't that crazy? .73 to .98 for enough pizza crust to serve a family of 4 to 6! Puts those $20 to $30 pizzas in a whole new light - and even the $10 pre-baked varieties! Just for fun, let's total the toppings for a basic cheese pizza to see how much that would add:
- 8 oz. cheese is around $2-2.50
- 8 oz. can of tomato sauce is usually around .40 (you can add garlic and your own seasonings to make it pizza sauce for a few more pennies).
So you can make a cheese pizza for less than $4. Of course you can add a lot more toppings to this basic pizza and the price will go up, but if you make a simple pepperoni pizza, it would only add about $2.00 for half of a typical package, which usually covers this size pizza, bringing the total well under $6.00.
*prices are generalized from a brief web search, but these are pretty close to the norm and give you an idea of how cheap pizza crust is to make.
How to Make Homemade Pizza Dough
(Picture tutorial to go along with full recipe accessed by clicking the arrows)
You're going to love how easy this is, too!
Mix up your ingredients - no kneading required, but do let the mixer run until the dough clears the sides of the bowl (or turn it over a couple times if making by hand). Let it sit for 15-20 minutes.
It will rise a only a bit, but look puffier. You can let it sit for longer and it will rise more, but I'm always in a hurry, and we don't really notice a difference in the finished crust when it's risen longer.
I used to think you had to try to toss your homemade pizza dough and only use your hands to form the crust, or it was somehow 'cheating.' Duh.
I now just shape it into a general rectangle (if I'm using a baking sheet like pictured - shape into a general circle if using a round sheet or stone) and let a rolling pin do the rest of the work to get the dough evenly flattened. Then just finish the edges by hand once the dough is rolled as much as it will go.
We've learned that pre-baking the crust is a key for us to be able to load it with toppings and still get it cooked all the way to the middle. Pre-baking is optional, but try it if you often have gummy centers!
Five dollars for a pizza with ingredients you control and feeds 4+ with a couple pieces leftover (sometimes...)? That’s pretty much the reason we’ve been able to have pizza nights for years and not go broke. Plus I’ve always felt good about serving our pizza with ingredients I can choose. Pizza is never a 'junk food' when you control the ingredients!
Make Quick Homemade Pizza Dough
Ingredients
- 1 tablespoon yeast
- 1 cup warm water use hot water from the tap
- 1 teaspoon honey
- 1 teaspoon salt
- 1-2 Tablespoons olive oil
- 2½ cups unbleached flour I usually add 1 cup whole wheat
- cornmeal optional
- sauce and toppings of choice
Instructions
- Add yeast to a mixing bowl and pour the 1 cup of hot tap water over it and mix.
- Add the remaining ingredients and let the mixer run at medium speed until the dough clears the side of the bowl (you can do this by hand: beat vigorously for 30 strokes).
- Let dough rest in the bowl 15-20 minutes while you preheat the oven and prep the toppings.
- On a large baking sheet or pizza pan/stone, sprinkle a bit of cornmeal. With oiled hands, remove the dough from the bowl and pull/shape into a general rectangle or circle (depending on your pan), then lay it on top of your cornmeal coated pan. Using a rolling pin or your hands, flatten and stretch the dough to fill the pan.
- Bake the dough for 10 minutes in a 425 degree oven (you don't have to, but it ensures a fully cooked center crust, no matter how many toppings you add).
- Remove prebaked crust from the oven and spread with your toppings: sauce, shredded cheese, cooked meat and chopped vegetables.
- Place topped pizza back into oven and bake for 10-15 minutes more, or until cheese is melted and toppings are browned.
- Slide the whole pizza from the pan to a cutting board and slice into pieces.
Notes
Nutrition
Here are some ways we use this homemade pizza dough:
Chicken-Pesto Greek Style Pizza
1 Hour Chicken-Spinach Calzone
Quick & Easy Pesto Twist Bread
Donna says
Made it on a round pizza pan, too much dough and crust didn’t have much flavor.
Even tho I pre baked it it was still undercooked in the middle.
Going to try it again and use a cookie sheet, hopefully it will be a thinner crust.’
I didn’t put honey in as I cannot have it.
Jami says
You definitely can make this a thin crust by dividing it and rolling it out thinner, Donna. Also feel free to add more salt or herbs if that's better for you.
I tip for fully cooked middles is to roll it thinner in the center and make the edge crust bigger. Hope next time is the charm for you!
Donna says
Thanks for the tip.
When I reheated the next day the crust was crispier, which I like.
Jami says
Oh, good!
Don says
Can I use my food processor with dough blade?
Jami says
Sure, that should work!
Trecia says
So for the flour. Is it 2 1/2 cups white Trecia total or 2 1/2 plus 1 cup wheat?
Jami says
2 1/2 cups total. If you're going to do WW, I often replace 1 cup with WW as all WW is a bit heavy for us.
Britt says
This is fantastic! I did add 1/4 cup of Italian herbs, 1/4 cup of parmesean and a tbs of garlic powder to the dough. It is out of this world and is the only crust we make now 🙂
Jami says
Sounds perfect! Thank you for reviewing!
Tami says
Tried this today and it was a hit! We loved it! It was so easy and really good! Can’t wait to make it again!
Jami says
Yay! Thanks so much for taking the time to post a review, Tami!
[email protected] says
I just wanted to let you know that I made your pizza dough recipe tonight for supper and it was VERY good! My husband said he thought it was better than Papa Murphy's. Since we are complying with the social distancing measures I joked that maybe I should call it "Quarantine Pizza"! 😉 I will definitely be making the recipe again, both the taste and the texture were amazing! Thanks so much for sharing your recipe with us.
Jami says
So glad you all liked this - yep, easy pizza is great for "staying in." 🙂
Jean says
What kind of yeast are you using?
Jami says
I've use both dry instant yeast and regular active yeast for this recipe, either work.
Tanya Broussard says
Can I put the ingredients in my breadmaker on dough cycle?
Jami says
I haven't tried it, but I don't see why that wouldn't work!
Caroline says
The best ever. Just tried it today love it
Jami says
Yay!
Sarah says
The "pigs in a blanket" dough was so easy and fast and wow does it taste delicious.
Shannon says
So happy I found this recipe! Thank you. It turns out perfect every time. Crunchy on the outside, soft on the inside. I share this recipe with everyone!
Jami says
Wonderful, Shannon!
Pam says
So easy! I mixed in the vitamix and took two seconds!
Jami says
Awesome, Pam!
Shannon says
My go to pizza recipe.
I use my cast iron skillets in the oven.
Crust turns out better than any restaurant!
Thanks for this recipe❤️
Jami says
Awesome, Shannon - love to hear this!
Mimi says
Can I prebake then refrigerate and continue baking next day?
Jami says
Yep! You can even freeze for longer.
Charlie Fenimore says
How many packets of yeast. My store only carries 1/4 oz packets. Im thinking 3 but not sure.
Jami says
1 packet.
Boyd Kobe says
I made this pizza dough last night and my family and friends LOVED it! Thanks for such a great recipe. We will definitely make Again!!
Peggy Bailey says
This may sound stupid....but do you add the oil into the pizza dough while mixing or is it just to rub on your hands while handling the dough? And do you oil your pizza pan? Thank-you
Jami says
No stupid questions, Peggy. 🙂 Yes, you put oil in the dough - and I also put it on my hands when needed. I do not oil the pan, just sprinkle with a bit of cornmeal.
Robin says
I made this tonight because I was short on time and hadn’t prepped my normal pizza dough. I was afraid it wouldn’t have time to rise because I was using active dry yeast, not rapid rise. This turned out great! I also doubled it to make 2 pizzas, we are a family of 6, and it was perfect. I thought it was very pliable and easy to roll/stretch out. I will definitely come back to this recipe!
Jami says
Glad you found this great alternative to traditional crust and enjoyed it, Robin. Thanks for the review!
Amanda says
Can you freeze the dough and use it later? It’s my favorite recipe for pizza dough but I’m hoping to freeze some for even quicker dinners in the future.
Jami says
Yes, Amanda, you can! I've done it a couple times with good success - both as a dough and at the pre-baked stage.
Shwt says
Hi
Can i used whole wheat flour instead of unbleached flour?
Thanks
Jami says
Yes, I often do - the crust will be a little bit heavier, but that's often not an issue with pizza since it's a base for all the toppings.
Tina says
I want to share the pic too. But here no option to show u. Love you.
Jami says
Sorry - you can upload a picture to our Facebook page if you'd like!
Tina says
Thxxxxx a looooooooooooooooooot.
I try this recipe in whole wheat flour. It reallyyyyy turn out amazing.
Jami says
Yay!
Tina says
Hi Jami.
I always wanted to make pizza dough but can't. But after reading your recipe I find it easy to make it n I wanted to try it once. But can u plzzzzz explain the measurements in cups. Because I am not able to understand the measurements u have given. Sorry but plz help me. Plz.
Jami says
Hi Tina! The full recipe can be found by clicking the arrows that say Click to Recipe or Take me to Recipe. All the measurements are standard. Sorry for any confusion. Hope you enjoy this!
Denise says
Looking forward to trying this. Had to laugh at the 10, yes 10 ads for Papa Johns pizza on the page! Thanks for the recipe!
Jami says
Wow, don't know what happened, I don't even have space for 10 ads! Once I figure out a better income source they are going to be lessened - that's the goal, since I don't like them either. 🙂 Hope you like the recipe.
Kristen Baisley says
This dough looks very simple. I'm curious to see what it tastes like and my husband and I will have to give it a try! Maybe I'll give it a review on my blog. Happy Cooking!
Jami says
Hope you like it, Kristen - it's our family's staple!
,donna says
Can't read the article because your "Recommend Instagram Account takes up the right side of the page and I can't get rid of it!!!!!!!!!!!!!!!
Jami says
So sorry, Donna! If you refresh the page, it should go away. I just loaded the site 3 times on desktop and 2x on mobile and the popup never came up (I wanted to see - I'm thinking you're on mobile since it's just in the right corner on desktop?).
Amber says
What liquid do you use?? Did I miss that in the recipe?
Jami says
Click on the arrow for the full printable recipe, Amber. 🙂
Angie says
I'm a little confused. Do you use a total of 2.5 cups flour or 3.5 cups. Thanks 🙂
Jami says
Sorry, Angie! It's 2-1/2 cups of flour and sometimes I make 1 cup of that whole wheat.
FrannyD says
This is the Best pizza dough ever! I find it quicker and much tastier than premade supermarket dough. It rolls out so easily and incredibly delicious! Friday night ritual!
Thank you Jami!
Jami says
Wa-hoo, I love reading this, Franny!! AND you're saving on top of it. 🙂
annie says
Hello. I love the concept here and followed it exactly...but mine is sticky and didn't rise well. :/ what might have happened? Anyone have this issue?
Jami says
There are always things when working with yeast that can make the dough different: age of yeast, humidity, temperature of kitchen, etc. But for the most part, I don't usually have a problem with this recipe, Annie. The dough is supposed to be slightly wet - if it's too sticky to shape, I use a bit more oil on my hands when shaping. If it's even stickier than that, you can add more flour, a TB at a time when mixing. I'd try again - I've found when working with yeast that practice results me knowing the dough better and then success. 🙂
Dawn says
Does it make a difference if I use bleached flour? I plan on making these for dinner tomorrow. I have several bags of all purpose flour. Do you use all purpose or self rising? I can cook just about anything but just now trying this bread thing lol. I've never used yeast until the other day.
Jami says
Welcome to yeast baking, Dawn! 🙂 All-purpose unbleached and bleached flour are pretty interchangeable - unbleached has a slightly higher protein content which is better for yeast breads, but it's not that big of a difference. Self-rising flour has a leaven included (like baking powder), so I wouldn't use that with yeast recipes. I usually add a cup of whole wheat flour just to add more healthy grains, but we actually like the texture better with only all-purpose unbleached. 🙂 I think you'll love this recipe!
Mary G says
This pizza crust is awesome! Thank you so much! I made it tonight for the first time and everyone loved it. Definitely going to be our go to pizza crust recipe.
LL says
Thank you! Used this for a butterscotch and sage pizza! Yum!
Leah says
This has become my go to crust for our pizza dinners. I increased the honey to 1 tablespoon. This actually happened by accident because one time I didn't have my glasses on when reading the directions....but it makes the crust so tasty so I have stuck with it! I also am letting it rest longer just to give it a good rise. I love how simple and delicious it is. Thanks so much for this great recipe.
Leah
Jami says
So happy to read this, Leah! I've never tried more honey - I'll have to do that and see if we like it better, too. 🙂
Joren says
Could you please tell me what size pan you used to make the rectangular pizza? Thanks.
Jami says
It's a 12"x17" pan, Joren - enjoy!
Shannon says
I have a packet of active dry yeast, is that what you use?
Jami says
Yes, that will work Shannon. I actually buy yeast in bulk (at a market where they sell in bins) and it's labeled instant, but it works the same in recipes like active dry. You might want to check into buying in bulk, it's a LOT less expensive. 🙂
Erin K says
The last time I made pizza dough, it completely stuck to my non stick pans?! Will cornmeal prevent this or do I need to use spray?
This pizza dough recipe will be perfect with roasted vegetables from our garden! It is something my husband and daughter will eat - Thank you!
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Shelly says
We make pizza at home. It's so much less expensive than bake at home or take out. We eat pizza out rarely because my family is allergic to milk. When we order pizza out we have to get it cheese free. It kills me to have to pay for cheese and not get it. 🙂 we also love to have grilled pizza in the summer, so good.
Jami says
That would kill me, too, Shelly!
Betsy says
Love this post! My family does a pizza night every Saturday night so we can have leftovers after church on Sunday. I make different doughs. I make a thin crust wheat pizza with gourmet toppings like Asian chicken or bbq chicken. Our favorite dough comes from an adaption of an America's Test Kitchen recipe. It is a "shaggy" dough with a high mosture content. The crust is crispy on the bottom and chewy in the middle. It is made in a rectangle baking pan. Yum!
Jami says
Sounds wonderful, Betsy! I find making pizza in a rectangle pan easier for some reason. 🙂
Primrose says
Guess what we had for dinner tonight??? I didn't have time to get something on the go for dinner before I left for my classes this morning, so all afternoon I was thinking about what was the quickest dinner to make with what I had in the fridge, and what the slightly-picky 15 year old who is staying the night with us would eat...and the answer was pizza 🙂 So, you can imagine how it made me smile to open my email after dinner and find today's post!
I've been using your pizza dough recipe since you first posted it - I have 2009 written on the recipe card, so it seems like we've been eating Jami's pizza for about 5 years 🙂 It's definitely a keeper! Thanks!
Jami says
Oh, how wonderful to hear from you, Primrose - and to know that you've been using the dough all this time! Way to make me smile, too. 🙂
Hope you enjoyed your meal tonight!! xoxo
Kathy says
Looks Delicious! Can you freeze the raw dough
Jami says
Sure, Kathy - I usually don't since it is so quick to make and remembering to thaw is always a big problem with freezer stuff and me. 😉