This super easy pizza dough gives you a homemade, thick, buttery, and chewy crust in only 30 minutes!
Guys! Can we talk about pizza? Because, it’s my favorite thing to talk about ever! Given the opportunity to eat pizza every single day of the year I would absolutely take it.
I call this “miracle dough” because it is QUICK!
I used to be intimidated by cooking with yeast. Turns out, yeast isn’t scary at all.
Once I started using yeast regularly I couldn’t stop, and was determined to come up with a fast and easy pizza crust. Takeout pizza was still my go-to at that point for sure. I mean, it’s convenient. It’s also annoyingly over greasy sometimes. It’s expensive. It’s like a 50/50 chance of whether it will actually still be hot by the time it gets to my door.
Well, this pizza is also convenient. You get all the quality control. It’s super cheap, you probably already have flour, salt, sugar, and olive oil in your pantry. Yeast is super inexpensive as well. I buy a huge jar of it and keep it in my fridge for when major pizza cravings strike.
Take a peek at our video for this recipe below – amazing, drool-worthy, cheese shots happening.
I’m adding a few pictures below for anyone that hasn’t made dough and might not know what the heck I’m talking about when I say “proof” the yeast. It’s a fancy term for let it get foamy.
Once your yeast is all foamy, like the picture above, toss your salt, olive oil, and flour in. I personally add about 1/2 cup of flour at a time and stir a bit after each addition. Once the dough isn’t sticky, you can just knead it right in the bowl.
Once you have your ball of dough, you can go ahead and roll it out, or pat it out with your hands. Or, you can wrap it loosely in plastic wrap, stick it in a freezer safe bag or container and freeze it for up to three months! This is a recipe I often double and keep an extra ball-o-dough in the freezer for later.
Top, bake, and pizza your little heart out!
You’ll notice that my crust is pretty darn golden brown. That’s the effect of the garlic butter that’s brushed on after baking, then stick the pizza back under the broiler for a couple of minutes! Heaven! You won’t regret taking that last step.
Make sure you come follow me on Pinterest – I’m always pinning the tastiest food!
- 1 Tablespoon Yeast
- 1 Cup Water
- 1/2 Teaspoon Granulated Sugar
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- 2 1/2 - 3 Cups All Purpose Flour
- 2 Tablespoons Butter, Optional
- 2 Teaspoons Garlic Powder, Optional
Preheat oven to 450 degrees.
In a large bowl, stir the yeast and sugar into the warm water until completely dissolved. Allow mixture to sit and proof for 10 minutes, until foamy.
Add the salt and olive oil to the yeast mixture. Begin adding the flour 1/2 cup at a time, stirring after each addition.
When the dough has pulled away from the sides of the bowl and is no longer sticky, knead the dough for 3 minutes in the bowl or on a well floured surface.
Roll or pat the dough out into a large circle about 1/4 inch thick, and place on oiled pizza pan.
Bake crust for 5 minutes. Remove crust from oven, and top as desired. Bake for an additional 10 minutes.
Optional: In a small bowl, microwave the butter and garlic. Remove pizza from oven and brush with the garlic butter, place pizza under broiler for 1-2 minutes, until crust is golden brown.
NOTE: As with most of my recipes, you MUST spoon and level the flour for this recipe. If you do not, the dry to wet ingredient ratio will be off, resulting in a dry crust.
NOTE: This dough is able to be frozen for up to three months. If you make a double batch, divide the dough in half before freezing. Place each ball of dough into a separate freezer safe bag, and seal, squeezing out all of the air. Thaw dough in the refrigerator overnight (8-10 hours) before using.