This quick homemade pizza dough recipe makes enough for two pizzas! Put a homemade pizza on the table in 30 minutes and throw another in the freezer for your next pizza night!
While we try to eat healthy and fresh from the garden, we balance that with a good old-fashioned pizza night every Friday.
We stopped ordering pizza delivery because a homemade pizza is cheaper, better for you and faster than delivery.
Often times we’ll make a cast iron pizza that doesn’t require any yeast, but it can be extra greasy.
This recipe ensures that I have a ready-to-go pizza crust always on hand.
How to Make Your Quick Homemade Pizza Dough
Making this dough is super simple. To start you’ll “proof” your yeast in warm water, which simply activates it.
Next you’ll dump in the rest of the ingredients and stir to combine!
I usually make this in my Kitchenaid standing mixer and turn the mixer to medium low.
Once the ingredients have begun to form a ball, I’ll switch out the whisk attachment for the dough hook.
You’ll know the dough is ready when it takes on a slightly shiny sheen and bounces back when you poke it with your finger.
If you knead it by hand, you’ll still be looking for the shine and elasticity, you’ll just be getting an arm workout at the same time.
Once it’s ready, turn it out onto a floured surface and divide it into two.
You can either make two pizzas today – depending on the size of your family – or you can freeze the second one for your next pizza night.
To freeze your dough, simply place it in a gallon-sized freezer bag and squeeze out as much air as possible. Seal and throw that sucker in the freezer.
How to Make Pizza with This Dough
To make the pizza, roll out into a circle shape onto a greased pizza pan. Add sauce (homemade pizza sauce for canning) and toppings of your choice and bake at 500 degrees for 10 minutes.
If you’re making the pizza from the frozen one, simply let your dough thaw at room temperature for 3-4 hours before you roll it out and top it.
I first found this recipe on MoneySavingMom.com who has an awesome series on how to fill your freezer in four weeks – perfect if you’re prepping for a new baby or surgery, or even just a busy homeschooling or gardening season.
- 2 cups warm water
- 2 Tbsp active dry yeast
- 2 tsp sugar
- 2 tsp salt
- 4 Tbsp olive oil
- 5 cups flour
- Add the yeast to the warm water in a bowl and stir to combine.
- Add the remaining ingredients and mix. If using a standing mixer, set to medium low. Or knead by hand until the dough becomes shiny and elastic.
- Separate into two balls - one for cooking now and one to store in the freezer.
- Place the second dough ball in a freezer bag, remove as much air as possible and seal shut. To use, simply allow it to thaw at room temperature before use.