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How To Make Quick And Delicious Pizza Dough

Updated on October 22, 2012
3.2 stars from 49 ratings of Quick and Delicious Pizza Dough

Recently, I told a friend of mine that I make my own pizza dough. She responded, "Don't you know you can buy pizzas already made? Sometimes you can get a guy to bring them right to your door." Well, sure you can, but this recipe allows you to quickly make your own pizza for a fraction of the cost of store-bought or delivery, and it allows you to control what goes in to it every step of the way.


  • 3 cups All Purpose Flour, I've used whole wheat in a pinch, and the end result was quite pleasing (pro tip).
  • 2 1/4 tsp Dry Active Yeast, Or 1 packet of the pizza dough yeast that gets sold in strips.
  • 1 tbs Granulated Sugar
  • 1 tsp Salt
  • 1 tsp Garlic Powder, Not garlic salt. Also, use more or less to taste. But for me, more is more here.
  • 1 - 2 tsp Italian Seasonings Blend, Again, you can use more or less to taste.
  • 2 tbs Vegetable Oil
  • 1 cup Warm water, Around 110 degrees, which will really wake your yeast up.


  1. Preheat oven to 350 degrees.
  2. Combine the dry ingredients in a large mixing bowl. If you've ready my biscuit Hub, use the same bowl you'd use for your biscuits. If you haven't read the biscuit Hub. Put that on your to-do list.
  3. Measure in oil and water. Stir to combine. I like to use a rubber spatula. It works the ingredients well and prevents most of the sticking that can occur. Once you've got a slightly sticky ball of dough, you're done mixing.
  4. Turn out dough onto floured surface. Knead the dough for about a minute, until it is only slightly tacky, but doesn't really stick to the work surface or your hands.
  5. Cut the dough into 4 equal parts. This will make 4 individual pizzas. If you're looking to make 1 large pizza, skip this step and begin rolling out the dough to fit your baking vessel (I'm not going to say pizza stone here because not everyone has one of those, and, quite frankly, they're not all that necessary so long as you have a cookie sheet).
  6. Flour the work surface again and roll out the first portion of dough. Roll the dough until it's 6 to 8 inches in diameter. The larger your circle of dough, the thinner the crust will be (this recipe makes a really nice super thing up to hand-tossed crust, and all variations in between). Re-flour your work surface before rolling out each portion of dough.
  7. Place each portion of rolled dough onto your baking vessel. I use 2 17" cookie sheets to get my 4 portions of dough cooked (2 portions per cookie sheet, for those of you who are unwilling to do simple division). I've also foregone portioning out the dough and just rolled it into a 17" rectangle and cooked 1 large pizza the size of my cookie sheet before. There's more sharing involved, but the end result is still delicious.
  8. Bake the individual portions of dough or the large pizza for 15 minutes at 350 degrees.
  9. Remove the dough from the oven and top in your preferred style of pizza.
  10. Return "dressed" pizzas to the oven and continue baking at 350 degrees for 12-15 minutes, depending on the size of your pizza.
  11. When toppings are cooked and the dough is slightly crunchy, but still pliable, remove pizza(s) from the oven. Allow to cool before serving.
  12. Enjoy your food!

How To Freeze Leftover Pizza Crust

So, I've assumed you know 3 other people who all want to eat pizza at once. That was so rude, and I apologize for my oversight. Rather than "dress" any of the crusts you don't plan on using right away, allow them to cool after their first baking. Then, slip them into a freezer bag and store them in your freezer for up to a month until you're ready to use them. Best part: no need to defrost them. When you're ready to use them, preheat your oven to 350 degrees, dress your frozen crust, then bake it for 15 minutes at 350 degrees.

Also, as a bonus, this recipe can very easily be doubled for those of you (us, who am I kidding here?) who like to eat a lot of pizza but don't want to take the time to make the whole shebang every time you get a hankering for it.


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    • profile image

      babu 4 years ago

      I like your way of making pizza . its so delicious .i need new type of pizza recipe. thanks

    • Frankly My Dear profile image

      Frankly My Dear 5 years ago from Texas

      pizza maker 101, after you've kneaded the dough, let it rest covered on the counter for 30 minutes. The yeast will cause the dough to rise, giving you a thicker crust. Happy eating!

    • profile image

      pizza maker 101 5 years ago

      this recipe was good i didn't let the bread brown a lot but i wasn't hard like brick but it came out pretty pretty decent i say i some happy of myself following this recipe only if i knew how to make dough rise that would be perfect

    • celeste inscribed profile image

      Celeste Wilson 5 years ago

      Yum. This sounds wonderful. Those store bought pizzas never quite taste the same as the home made ones. I love that I can freeze the crust. Awesome. Thank you for sharing. Voted up and pinned.

    • Frankly My Dear profile image

      Frankly My Dear 5 years ago from Texas

      It's not hard at all. I hope you enjoy your pizzas!

    • moonlake profile image

      moonlake 5 years ago from America

      This sounds good and not to hard to make. Will have to try it. Voted up and pinned.

    • Bryan W Cole profile image

      Bryan Cole 5 years ago from California

      Maybe I won't have to buy pre-made frozen pizza dough from now on. This recipe seems easy enough for me not to mess-up either. I like using the dough to make calzones and stromboli.

    • rumanasaiyed profile image

      Rumana 5 years ago from Sharjah, UAE

      I have tried making pizza dough at home, but I think now I should try your recipe.

      Voted up useful

    • dobo700 profile image

      dobo700 5 years ago from Australia

      Thanks, I needed a pizza dough recipe for this weekend.

    • Thelma Alberts profile image

      Thelma Alberts 5 years ago from Germany

      This sounds easy to make. Thanks for sharing. I like to try this. Happy weekend!

    • onegreenparachute profile image

      Carol 5 years ago from Greenwood, B.C., Canada

      I was looking for a recipe just like this! Thanks Frankly (love your name) I'll try it soon.

    • Patty Inglish, MS profile image

      Patty Inglish 5 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      Stay enthused and I'll keep reading!

    • Frankly My Dear profile image

      Frankly My Dear 5 years ago from Texas

      Thank you, Patty. Not a genius, just an enthusiast. Thanks for the comment!

    • Patty Inglish, MS profile image

      Patty Inglish 5 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      I think a bit of sugar in doughs like this really must make a difference. you are a genius!