This is a great and easy recipe for pizza dough and the best part, no kneading required. All you need are a few simple ingredients and a stand mixer or bread maker. You can make this dough ahead of time and refrigerated or frozen until ready to use.
The dough is so wonderful and very versatile. Besides making pizza, there are so many ways you can use the dough to create other yummy things, like garlic knots, cinnamon rolls, pretzel bites, focaccia bread, calzones and more.
This recipe makes enough pizza dough for two large pizzas. You can also make, one large pizza and reserve the rest to make garlic knots or make cinnamon rolls for dessert.
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This recipe makes enough for two large pies, or one pie and up to 6-8 garlic knots or cinnamon rolls.
Use instant or rapid-rise dry yeast which can be added directly to the flour without proofing it.
You can freeze the dough by placing it in a zip-lock freezer bag and can be stored up to 3 months. You can thaw the dough in the fridge or on the countertop for faster results.
- 4 cups flour
- 1 1/2 tsp instant dry yeast
- 1 1/2 tbsp sugar
- 1 1/2 tsp kosher salt or regular salt
- 1 tbsp olive oil
- 1 1/2 cups water
In a bread maker add all the ingredients according to your bread maker instructions and use the dough setting in one of the menu options. This method takes about 45 minutes for the dough to be ready.
After you take it out of the bread maker, knead the dough and form into a ball once again on a lightly floured surface or on a wooden board until it becomes elastic and springs back when touched.
Grab a clean bowl and drizzle about 1 teaspoon of olive oil and twirl the dough around a few times in the bowl until it is all coated. Cover with plastic wrap or kitchen towel and let it rest for 30 or an hour until it has doubled in size.
The dough is ready for use. Use it for any of your favorite pizza recipes.
Add flour to the bowl. Using your hand, make a well in the center and add yeast, sugar, salt, olive oil, and water. Using a paddle attachment, on low setting, mix really well until the dough starts to form and cleans the sides of the bowl. The dough will come together and it will be a bit sticky and soft. At this point, you should not see any traces of flour.
Follow steps 2 and 3 above
If you want a crispy crust, stretch and shape your dough, add your toppings and bake the pizza right away.
If you want a softer or chewy crust, shape your dough into a flat circle. Place the circle on a lightly oiled baking tray and prick with a fork. Allow the dough to rest for about 15 mins at room temperature. Lastly, add your toppings and bake.