Effortless Pizza Dough Recipe

Making homemade pizza is easier than you think with this simple dough recipe that requires just a few basic ingredients. In no time, you'll have a soft, chewy crust perfect for all your favorite toppings.

Tips For Better Flavor

Use warm water to activate the yeast but not too hot, or it may kill the yeast.
Let the dough rest in a warm spot to help it rise properly.
Avoid adding too much flour when kneading to keep the dough light and airy.

Ingredients 0/7

1 ½ cups all-purpose flour 1 cup bread flour ½ cup rye flour 1 ½ teaspoons salt 1 cup water (Optional) 1 tablespoon olive oil 1 ½ tablespoons cornmeal, or as needed

Why This Dish Is So Satisfying

This dough is soft, chewy, and easy to make with just a few basic ingredients. It requires minimal effort and no fancy equipment, making it perfect for beginners and busy cooks alike. Plus, it rises quickly, so you can enjoy homemade pizza faster than you think.

Step 1

In a large bowl, mix together the bread flour, all-purpose flour, rye flour, and salt. Pour in the water, olive oil, and yeast, then stir everything with a wooden spoon until you get a sticky, shaggy dough. If it feels too dry, add a little more water, about a tablespoon at a time. Cover the bowl with plastic wrap and let the dough rise at room temperature for about 18 hours, until it has more than doubled in size.

Step 2

When it’s ready, carefully scrape the dough onto a floured surface and divide it into two pieces. Take one piece and fold each edge toward the center—left, top, right, and bottom—then flip it over so the seam is underneath. It should look smooth and round on top. Do the same with the second piece.

Step 3

Preheat your oven to 500°F (260°C). Line a sturdy baking sheet with parchment paper and sprinkle some cornmeal over it. Gently press and stretch each ball of dough into a rustic round or oval shape, then add your favorite toppings.

Step 4

Bake the pizzas in the hot oven for 10 to 12 minutes, until the edges turn golden brown and crispy. Enjoy!

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By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Options To Try

This dough works great with classic toppings like tomato sauce, mozzarella, and fresh basil. You can also try it with veggies, pepperoni, or even a white sauce base. It’s versatile enough for calzones or flatbreads too.

Storage Advice

If you don’t use the dough right away, wrap it tightly in plastic wrap and store it in the fridge for up to 3 days. For longer storage, freeze the dough in an airtight bag for up to 3 months. Thaw it in the fridge before shaping and baking.

Frequently Asked Questions

Can I use all-purpose flour instead of bread and rye flour?

Yes, you can use all-purpose flour only, but the texture will be less chewy and less complex in flavor.

How important is the 18-hour rise time?

The long rise develops flavor and texture, but if you’re short on time, a shorter rise may work, though results may differ.

Do I need to use rye flour, or can I skip it?

Rye flour adds a unique taste and texture but can be omitted if unavailable; just increase the other flours accordingly.

Can I use instant yeast instead of active yeast?

Yes, instant yeast works fine and can be mixed directly with the dry ingredients.

Should I bake the pizza on a baking sheet or a pizza stone?

A baking sheet works well, but a preheated pizza stone will give a crispier crust.

How do I store leftover dough?

Wrap it tightly and refrigerate for up to 3 days or freeze for longer storage.

Is it necessary to use cornmeal on the baking sheet?

Cornmeal prevents sticking and adds a slight crunch but can be skipped if you don’t have it.

Can I add toppings before letting the dough rise?

It’s best to add toppings after shaping the dough to avoid sogginess and uneven cooking.