Homemade Pizza Dough

Homemade Pizza Dough


2782 people made this

Can’t get any easier with this pizza dough recipe; it involves combining the ingredients then making the pizza, no rising required.

Gudny Bjorg Kjaerbo

Serves: 15 

  • 3 cups (410g) plain flour
  • 1 teaspoon salt
  • 1 tablespoon caster sugar
  • 7g dried active baking yeast
  • 2 tablespoons olive oil
  • 1 cup warm water (45 degrees C)

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Combine flour, salt, sugar and yeast in a large bowl. Mix in oil and warm water. Spread or pat out on a large pizza pan. Top as desired.
  2. Bake at 190 degrees C for 20 to 25 minutes.

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Reviews (12)


I think people are missing the point of this dough. This dough is meant to be EASY so that you can make it last minute. Adding the extra steps completely ruins the ease of this recipe. It is delicious, AS IS. If you want to tweak it to add flavour add some herbs to the dough. Of course the dough could be better with more time and more steps (and it is, I've taken the time). But the recipe, as is, deserves the full 5 stars. You will never make pizza bases better than this with this little effort put forth. Thanks for the FABULOUS recipe. We will never get takeaway pizza again - 14 Jul 2008


Something else. Good recipe, but like other reviewers, it's missing directions. Here's my changes: 300ml warm water, 1 sachet yeast, 1 tblsp sugar, 1 tsp thyme, 3 tblsp olive oil, 375g+ flour, 1 tsp salt. Mix water, yeast, sugar & oil in mixer bowl. Then add flour & salt. Mix-knead for 10-12 minutes, sprinkling with flour to keep from sticking to bowl. Dough should be elastic & smooth. Place dough in oiled bowl, cover dough with oil, cover & let stand 1 hr at room temp. Then divide dough 2 equal parts roll into balls, cover with damp towel & let stand another 10 mins. Use immediately. Don't forget to poke holes into dough with fork once rolled onto tin to let steam escape while baking. - 14 Jul 2008


I agree with the previous reviewer - people who are picking apart this recipe are missing the whole point of its "quick and easy"-ness. It is a no-fail go-to recipe for pizza bases when you dont WANT to wait for dough to rise, or have to pull out 100s of different ingredients. By all means, personalise it to your heart's content, but also don't be afraid to make it as is. I also use it for quick breadsticks: roll it out and cut into strips with a pizza cutter, bake as directed, then brush with butter that has been melted with minced fresh garlic and sprinkle them with grated parmesan. yum! - 14 Jul 2008

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