20-Minute Pizza Dough
You’ll probably have to wait for the oven to heat up but that’s okay because the dough can keep resting until you’re ready for it. Use it right away or put it into a greased bowl, cover with plastic (give it room to expand) and keep refrigerated for up to three days before using. - Jenny Jones
Prep Time: 20 minutes
Total Time: 20 minutes
Makes: One 14-inch pizza
Ingredients:
- 1 1/2 cups bread flour (all-purpose flour works too)
- 3/4 teaspoon yeast (instant or active dry)
- 3/4 teaspoon sugar
- 1/4 teaspoon salt
- up to 2/3 cup warm water (120-130° F for instant yeast or 110-120°F for active dry)
- 1 Tablespoon olive oil
Instructions:
- Place the flour, yeast, sugar & salt into a mixing bowl.
- Slowly add warm water and oil until dough forms a mass. (you may not need all the water)
- If using a stand mixer with a kneading paddle, knead until dough is smooth & elastic (1 - 2 minutes).
- If using a hand mixer or if mixing by hand with a spoon, combine and transfer dough to a floured surface. Knead 50 turns by hand (1 minute).
- Cover with plastic wrap and let rest 10 minutes.
- It’s ready. You can: 1) Use it right away. 2) Let it rest for up to an hour. 3) Refrigerate it for up to 3 days.
- To use a pizza pan, bake in a preheated 425°F oven for 15-20 min. To use a pizza stone, bake at 500°F on a well preheated stone for 7-10 min. Use it to make my pepperoni pizza.
Note: Refrigerating the dough overnight enhances the flavor and texture, plus it's convenient to have it ready whenever you are.
For more on this recipe in my blog, click here.
This is the one! I’ve made it exactly as directed, very good. But making the dough the evening before and then making the pizza the next evening, it was much better. It was easier to stretch into a larger, thinner pizza with an airier crust on the edge. I’m glad it just makes one pizza, as that’s all we need.
Awesome as usual. My pizza was fabulous!!
“Hi Jenny,
I just wanted to share with you how much we’ve been enjoying this pizza dough recipe. It has been consistently reliable every time we’ve used it over the past few weeks. The only modifications we made were to use the entire packet of yeast and add a pinch more salt. The dough is very forgiving, as we’ve successfully used it after only 10 minutes of rising, as well as after letting it sit for several hours.”
Great quick pizza dough recipe! But what I like most is the recipe and instructions are simple and straightforward. I didn’t have to navigate through stories, ads and other nonsense to find the recipe. I truly wish more on line recipe sites were like this!! Definitely will be visiting Jenny again!!
My husband said that this crust and your pepperoni pizza recipe made the best pizza he’s ever tasted. And we’re seniors. So high praise there and thank you.
Hi Jenny,
It’s New Year’s Eve, 2023, I am actually welling up with tears because it’s been such a rough year for all of us, and we’ve made it through.
In the last few hours left in this year, and my beautiful grandson spinning time with me, I am grateful to be here making pizza for him.
I found your recipe, I’m loving how the dough has come out already, just finishing up the 10 minutes before I prepped to bake.
I wanted to say thank you and happy new year and a prosperous 2024 to us all, and our entire nation, our entire world.
Blessings to us all.
Hello Catherine. I come to this website often, but haven’t been in a while, so I am first seeing your New Years Eve comment right now. I thought it was so beautiful and touching, that I felt compelled to respond. May we all have a prosperous and peaceful 2024.
Your grandson is lucky to have someone like you in his life.
Amazing and so simple,
Thank you so much
Tried this recipe many times- excellent and doesnt require two hours rising time as my previous recipe did.
Thanks for sharing an amazing recipe!
Not only does this recipe work great, but I don’t have to scroll through 10 pages of commentary before I can find it! Thanks!
Thank you for this recipe! I absolutely love this!! It is my go to pizza dough!! I was wondering if the dough can be frozen?]
I am literally floored by how well this pizza dough turned out. I have an outdoor pizza oven that heats to 800 deg, so I changed the flour to Tipo 00 pizzaria flour and left everything else the same. The rise is perfect, it is thin so it holds toppings very well. I’ve been looking for the perfect pizza dough recipe for a long time; this is definitely it! Thank you!!
This recipe is great. I proofed my yeast in the oven and let this rise for 15 mins there covered in a damp cloth. The flour amount is perfect but you’ll need additional for rolling. I would suggest increasing yeast a little. I tripled this recipe to make 2 pizzas and cheese sticks and used 3 tsp of yeast instead of the 2.5 tsp as was required when tripled. For cheese sticks just cut into strips and add 1 stick of butter plus seasoning and about 2 cups of cheese on top. Thank you!
Absolutely the easiest recipe to make. Probably should have used a little less water, dough was a bit sticky. But turned out great and crust rose very well. Gonna save this recipe definitely
I doubled this recipe tonight. Definitely follow instructions, haha. I put all the water in and it was way too wet so I ended up using a lot more flour to fix it. I used quick yeast.
This came together so wonderfully. Baked at 500 for 10 min on preheated stoneware pan. I tend to put too much sauce and other recipes I have made get weighed down and don’t rise well. This is literally perfect. The crust rose all the way around. Will definitely make again.
Just want everyone to know this is a great pizza dough recipe… I left it to rise only for 15mins cause I was running out of time! I was pleasantly suprised at the results …. Never buying ready made pizza dough again! I had no idea it was so easy to make. Thank you Jenny 🥰
Yes I just made this yesterday to try it.
It is quick and easy and and tastes like well ..pizza but its only bar wine and bar scotch , please dont over shadow the greatness of fine pizza dough that must have time and patients to be truly a great product.
This is my favorite pizza dough recipe. I have made it several times and it turns out perfectly every time. I’ve made it by hand and I’ve used my stand mixer, both worked well. I always add some garlic powder and Italian seasoning in with the flour and yeast (I don’t measure, but maybe 1/2 – 1tsp of each). It tastes like you made your pizza on some amazing garlic breadsticks.
Love your pizza dough.I always use white all purpose flour. Is it possible to use whole wheat flour
I have used some of your recipes. I use a metric system when baking and would like to recommend that your list both US standards and metric. For this recipe I have:
188 grams (1.5 cups) AP four*
2.33 grams (3.25 tsp) Yeast
1.5 grams (1.25 tsp) Salt
227 grams / 158 ml (2/3 cup) Water
13 grams (1TBS) Olive Oil
Depending on the four, the density, the grams will be different: eg: Whole wheat 1 cup weighs 130, Almond 1 cup 112.
Thank you Jenny for your diligent works
Thank you, Cedriq. Now I don’t have to get any measuring utensils dirty. 🙂
Have you made this with almond flour? How did it turn out?
Your metic numbers are wrong if you are referring to Jenny’s recipe
I love this recipe and have another pizza in the oven for supper! It’s the perfect amount of dough for my 10.5-inch cast iron griddle. When the dough is ready I sprinkle a little yellow cornmeal on the bottom before shaping the dough on it and top with whatever I’m in the mood for. Tonight it’s pizza sauce, lots of cheese, pepperoni, red onion, and some bell pepper.
I use corn meal too. No sticking.
Your website was my first choice for a quick, easy, and tasty pizza dough recipe. I was not disappointed!! Thanks so much for sharing it…and all your recipes and videos.
The pizza is baking in the oven as I type. The dough was so soft & beautiful to work with! I topped mine with left over roast beef, white onions & something knew I found at the store… Shishito peppers (just cut off the stem end & fish a bit of the seed core out then blistered them in a hot skillet & sprinkled with Fleur de Sel salt. The peppers were the Hubbies suggestion … Good idea! Thanks Jenny
What? No anchovies??
I made this for a quick side of garlic bread to go with the pasta I made. I made it as directed but as I kneaded it I added more oil if it needed more moisture. I also used 1 tsp of sugar and 1 tsp of active yeast because I’m lazy and didn’t want to pull out the 1/4 tsp lol! I let rest in a covered, oiled bowl for 10 min on top of my stove while the oven preheated so it would be warm, it didn’t rise much, but that’s okay. I cut into four sections, rolled into balls and into a little round shape and added butter and garlic. baked as directed and they turned out great! the butter gave it a great crunchy crust and the inside was fluffy! I’ll be trying this again but as mini pizzas next time. Thank you for the recipe!!
Hi Jenny! Thanks for a wonderful and easy to follow pizza dough recipe. I usually take a look at the printed recipe and then review the video. I’d love to share a picture of our pizza but too late…my husband and I ate every last bite.
Thanks for all you do for us! We truly appreciate you.
Paula
I just made 2 large calzones
The recipe was so easy to make and delicious
Love this quickness of this recipe, but there are a few things to note. First, I never get those great air bubbles that you get when you make a regular longer rising dough. Second, the taste is not as complex as a longer rising dough, and third, I really wish Jenny would use weight measurements in addition to cups and spoons, so we could get a more consistent dough each time.
In her bread instructions, Jenny says that a cup measure in her house weighs 4 1/2 to 5 ounces. Spoons are used throughout the world as a measure.
Happy baking. ✅️
I love this response! Thank you!
Nancy, I think it’s nice that Jenny shared a great recipe. Time for you to convert the measurements to weights as someone else kindly did. Stop moaning and start thinking of what you can do.
Has anyone used this dough for pizza cooked in a pizza oven?
I just used this for a pizza oven and it came out great for a quick dough!
Have enjoyed your No Knead Bread for some time. Tried the pizza dough last night. Was really excellent. Added mushrooms, red pepper, a little onion with the pepperoni. Used mozzarella and brick cheese in equal amounts and sprinkled a little freshly grated Parmigiano Reggiano around the edges. It was great! And thank you for making such clear and fun videos. Always a hoot with a happy ending.
Can you freeze your pizza dough? Thanks!
i froze it and it came out ever better.
This is my second time using and making the stove I love it it tastes good and my pizza comes out fabulous
I am trying this tonight I was so happy to hear i do not have to wait hours or even days for the dough to do it’s thing.
I don’t know what happened but my dough isn’t rising. Should I proceed like I would if it had risen? Any help would be greatly appreciated! Thanks.
I’ve been using this pizza dough recipe for at least two years and it’s never failed, it has come out a bit differently once in a while texture and taste wise, probably because I don’t weigh the ingredients, I generally loosely measure instead, also heat and humidity can also affect the recipe.
The few times I’ve had issues with bread or pastries not rising it was caused by stale yeast, I check the expiration date of my yeast often and I keep it in the fridge after the jar has been opened.
Very good pizza crust recipe, it’ll be put to good use from now on!
Jenny, my family and I love this pizza crust recipe! I triple the recipe and made 3 rectangular pizzas on a cookie sheet. My grandson and daughter helped me put the pizzas together. The crust is so user friendly, I used my hands to spread out the dough on the cookie sheet with no problem. One less thing to wash and that’s the roller! Also, I also baked this dough in my Ninja Grill and it worked beautifully! This recipe is a keeper! Thank you for sharing the recipe with all of us Jenny!
Excellent recipe; fast, easy, tastes great. I scaled it back to 1/2 the original recipe and it made a nice little personal pizza just for me.
I hope you no longer cover pizza w/ plastic as it is now well known plastic contaminates on contact. Thank You for the video. – Cheerio
Really? Contact contamination is well known in what way? Do you have a documented study? Can you elaborate about the actual content of such contamination? I don’t think you can provide any such proof or your opinion, which is clearly not supported by scientific or medical research.
https://www.madesafe.org/avoid-toxic-chemicals-plastics/#:~:text=PVC,cadmium%20and%20other%20toxic%20chemicals.
I use a tea towel, never plastic. Even when I make bread. My mom used tea towels and it worked for her, before there was plastic.
This is the best pizza dough recipe I’ve ever used! Super quick, super easy, great taste. It’s crispy on the outside and nice and doughy (chewy) on the inside. This will definitely be my go to from now on. Thanks so much for sharing!
Best pizza crust recipe ever. Can I freeze this is I make a lot of it
This is an incredible recipe. I make it every Friday night, sometimes I add herbs and or chilli flakes. It always comes out amazing. Will never order in a pizza again.
This pizza dough is by far the best ever. My autistic grandson loves pizza. I can make a homemade pizza for so much less than take. My husband loves it too. Today I’m going to make cheesy bread sticks.
Easy peasy! This dough is awesome if you are on a time crunch, but I usually will let it rise for an hour before using. 🙂
This is the pizza dough recipe of my dreams! I have tried so many recipes for pizza dough, including those that involve complicated two or three day rises, and this quick and easy recipe tops them all! Delicious, chewy on the inside and crispy on the outside. Fantastic!
I LOVE this pizza dough recipe! Easy, fast and simple. I even tried making two seperate batches and put one of them in the freezer. That turned out very good as well. I have made so many of Jenny’s recipes everything I have tried turn out very good.
Jenny, I mixed your dough and refrigerated it. How long after I take it out do I wait before baking it?
DD
It should be at room temperature so probably a couple of hours.
Amazing dough recipe. I made it for the first time today….no mixer (I don’t own one), all made by hand. Delicious!!
Sorry, Joyce here again. I meant to ask about the short cycle dough in a bread machine.
Love your recipes! Question. Can you make the pizza crust on the short cycle dough setting?
You did it again Jenny. This pizza dough crust is a home run. I am throwing out all of the other recipes for pizza dough that I have.
Made your cinnamon raisin bread. Never made bread before. It came out delicious. My husband loved it.
Just started baking pizza dough at home using bakery pizza dough. So delicious! Love this recipe for homemade. Thank you!
A friend got me started making your delicious no knead bread recipe and now I make your pizza dough once a week. I am a pizza lover and the dough is so easy and quick. Thanks so much for your videos!!
I made this pizza recipe throughout pandemic and it got our pod through the darkest days of the stay at home order. I just tried making the pizza on the gas grill outdoors for the first time using aluminum foil under the crust and it’s a game changer! Best thin crispy crust ever! Like a wood burning pizza oven! Thanks, Jenny.
I have made this twice and it was a big hit! It turned out so good. I made a pizza for my neighbor. They loved it and said “You could sell this”. Thank
you for making cooking easy and so much fun.
Can I double this recipe? It’s our family favorite!
Yes. I double this recipe all the time!
Finally no more paying $40 for yucky delivery Pizza! Thanks Jenny it turned out sooooo yummy!
You are absolutely right. “You gotta spank that dough!.” 😂
amazing! i am a 10 year old, and have made this a lot! i know it by heart. thank you so much!
So neat to see young people like yourself making pizza from scratch. Stick with Jenny’s recipes. They’re easy, tasty, healthy and fun to make too!
Awesome! Keep on cooking! My wife fell in love with me when she saw me cut up a cauliflower.
This crust recipe was wonderful!! I made a quadruple recipe, as the neighborhood youth were coming over for a pizza night. The dough was workable for these first-timers at homemade pizza and baked up delicious! Thank you, Jenny, for such a great recipe. 💖
U are the cutest thing & have a great day, your so bright, great recipes, cool kitchen.
Literally the best pizza I’ve ever had. Hands down, 5 stars here. I’m really picky with pizza, but this was the best out of the 50+ (I know I have a lot of pizza haha) pizzas I’ve had. Will definitely make this once a week, thanks!
I’m also a slow chef, but made this in under 20 min!
“I want skinnier thighs…” LOL
The man I live with said he was ready for some homemade pizza….so I am here on your website, watched the video and will be ready to make the dough in the morning!
Thank you, Jenny!
Jenny:
I am pleased you often offer healthier alternatives. I am disappointed there is no comment about the possibility of using whole wheat flour to make a whole wheat crust.
I’m just happy to get the recipes. If people want to use WW flour. I think they’ll figure it out.
Thank you, Jenny. We appreciate your time and effort.
Whole wheat dough is more dense…heavier. just use more water/oil as needed to make the dough with same kind of feel as all purpose flour made dough. Thats what I’ve been instructed anyway by elderly women I know who use whole wheat for bread. But admittedly, I have not tried it yet. Was thinking about making mine whole wheat tonight and trying it.
Jenny you are great! I truly love all of the recipes you sure with us! Thanks to you I now can bake bread and I am about to make the pizza dough! Love you Jenny!!! I can still remember watching your great TV show! God bless
No no you get it back next
I absolutely love all of your recipes. This pizza dough is easy and delicious. It’s a lot quicker than the one I used to make. We love everything we’ve tried. Can’t believe how easy and delicious your paczki recipe is. Thank you so much Jenny for sharing your delicious recipes with all of us.
Hello Jenny,
I have heard using the pizza yeast is better than the active yeast because when you use the pizza yeast for the dough to make it does not come back to its place while rolling. It stays in the shape that is needed when rolling.
I have not tried it yet. Would you think the pizza yeast could do a better job when rolling? Thank you
Jenny, 1st time trying your recipe and it came out great let it rest 20 mins. But I didn’t know whether I was suppose to heat it in cast iron pizza pan prior to adding ingredients, so I did for about 4 mins….took about 15 mins to bake with ingredients, although it was great the crust was a lil hard crispy, and not soft crispy. Any advise? Thanks!
Hi, I don’t use any oil in my cooking. Have you made the pizza dough without oil? Just wondering how it would turn out. Your recipes are wonderful and I love your funny, cute personality and how you fix up your kitchen so bright and colorful. You make cooking look fun, and I don’t usually think of it that way! Thank you for all you do,
EZ and thx.
Your bread is good too !
Thx!
I absolutely love your cinnamon roll recipe and I was wondering how could I turn them into pumpkin cinnamon rolls,any suggestions would be much appreciated thank you Jenny
This is by far the easiest pizza dough recipe I’ve tried and it turns out perfectly every time,thank you Jenny
Thanks, Jenny, for the easy and foolproof recipe. We enjoyed making the pizza – great bonding time for our family! Like in your pepperoni pizza video, they didn’t want to wait but I asked them to help me roll the crust and assemble the toppings. The cook time went by quickly because they were both excited! (We have older sons: 26 yrs old and 18 yrs old – but they both waited with eager patience!) Love from Texas!
Wow! Love this recipe. So fast and good. Mine was a little sticky. Maybe I added too much water?
Cecilia, if it is too sticky, or you think you added too much water, just add some more flour and your problem will be solved! ?
Making this for the 3rd time. We love it. I added some garlic powder to the dough and its yummy! Thanks Jenny, you”re saving us money on pizza delivery!
This is a great recipe. Mine was a little sticky. I added all the water/oil. Maybe I should not have ?
I did and it worked perfectly fine!
I made this pizza crust yesterday and cooked it today- And love it!! I have been making one of your breads- all thru this covid- and my family loves it. Its so easy! Thank you for sharing! Your recipes are easy to follow and your videos are fun to watch! thank you!
I just made this and came out great for me. My dough rested for about 20 minutes though while I washed the dishes. I made 2, 1 is in the freezer and the other is in the oven
Until I tried your 20 minute dough, I quit trying to make homemade pizza dough!!This recipe is super easy and delicious,homemade from now on,thank you Jenny
Can this dough be frozen?
I would give this recipe a 5 star.
Yes I agree with many postings here. Your recipes are awesome. Simple fun and good results. Thank you for keeping me sane during covid. And slightly more pudgy lol. Your the best ?
I’ve never been much of a Baker but you and your recipes are changing that! I ve tried to make pizza dough from scratch but until your 20 minute pizza dough recipe, I settled for buying pre- made. Not any more! Both my husband and I love the crust and I now make pizza every week! Thanks, Jenny!
Going to try this one ?? yes !!!!
Love all your recopies that I have tried and on my to do list.
Thank you for making them easy to print and usually one page
Also…. I Love…Love your sense of humor and your darling aprons.
Made the pizza dough following the recipe here and it came out excellent . The pizza was so light that one person can eat the whole pizza.
I used all organic ingredients too.
Jenny, thank you for this recipe. During this Covaid 19 quarantine, I discovered your blog and YouTube videos and have made wheat bread, artisan bread besides pizza .
Really appreciate your lively YouTube videos
Thanks
Uma
I have made your pizza dough recipe 3 times and it turned out perfectly every time. The first time I just let the dough rest 10 min resulting in a thinner crispier crust. The next time I let it rest about 40 min and the result was a thicker crust because the dough rose so much more. Both were awesome! I used all purpose flour And my yeast was fresh. I had always made my dough in my food processor. I used my kitchen aid mixer for this recipe, so much easier this way and a lot less cleanup too! Thanks again for another home-run recipe, you are the best! Keep smiling!
Jenny, thank you! I am 73 and have discovered l love to cook and it’s all because of you. I have one quick question. Can l make Stromboli with your pizza dough? My family is crazy for your bread, crusty rolls and apple pie. You are a wonderful sweet girl. Thank you kindly.
We have used this dough to make Stromboli’s, Calzones, hand pies and individual pizzas. It’s a great recipe and also forgiving.