Simple, 4-Ingredient Homemade Pizza Dough
An easy, no-knead homemade pizza dough recipe using 4 simple ingredients resulting in a crisp-yet-pliable crust.
This easy-to-make pizza dough doesn't require special flour or intensive kneading. It's perfect if you love pizza with ballooned, blistered edges and a crust that's crisp yet pliable. It's a go-to recipe you'll use again and again, whether for dinner parties or a fun family meal. The dough also can be refrigerated for up to five days or frozen for up to three months, making it ideal for planning ahead. Tips include using bread flour if living in a humid environment and ensuring the dough is kept in a warm place to rise.
- 4 cups (500 g) all-purpose flour
- 2 tsp to 1 Tbsp kosher salt
- 1 tsp instant yeast
- 1 3⁄4 to 2 cups (414 to 473 g) water, luke-warm
- 4 cups (500 g) all-purpose flour
- 2 tsp to 1 Tbsp kosher salt
- 1 tsp instant yeast
- 1 3⁄4 to 2 cups (414 to 473 g) water, luke-warm
In a large bowl, whisk together flour, salt, and instant yeast. Add water and mix until the water is absorbed and ingredients form a sticky dough ball. Pour a drop or two of oil over top and rub with your hands to coat.
Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled in bulk.
Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled in bulk.
Cover a work surface or cutting board liberally with flour. Turn the dough out onto your floured surface and divide into 4 equal portions. With floured hands, roll each portion into a ball.
Cover a work surface or cutting board liberally with flour. Turn the dough out onto your floured surface and divide into 4 equal portions. With floured hands, roll each portion into a ball.
If using refrigerated dough, pull out a pizza round from the fridge one hour before baking. Dust dough with flour and place on a floured surface, then let rest untouched for 60 to 90 minutes.
If using refrigerated dough, pull out a pizza round from the fridge one hour before baking. Dust dough with flour and place on a floured surface, then let rest untouched for 60 to 90 minutes.
Top pizza as desired or to make the Margherita pizza, spread tomato sauce over your pizza dough, then sprinkle with mozzarella, drizzle with olive oil and season with sea salt. Shimmy the pizza into the oven.
Top pizza as desired or to make the Margherita pizza, spread tomato sauce over your pizza dough, then sprinkle with mozzarella, drizzle with olive oil and season with sea salt. Shimmy the pizza into the oven.
Bake pizza until top is blistered, about 5 minutes. Transfer to cutting board, shower basil over the pizza Margherita, then cut and serve.
Bake pizza until top is blistered, about 5 minutes. Transfer to cutting board, shower basil over the pizza Margherita, then cut and serve.
Notes
This recipe yields 4 rounds of dough. Recipe can be halved; dough can also be refrigerated for up to five days or frozen for up to three months.
To thaw frozen dough, let it thaw in the refrigerator for 1 day or at room temperature for 4 to 8 hours.
Active dry yeast can be substituted for instant yeast by dissolving it in the lukewarm water before adding to the other ingredients.
To create a warm environment for the dough to rise, preheat the oven for 1 minute, then turn it off. The resulting temperature will be between 80° F and 100° F.
Either bread flour or all-purpose flour can be used, but consider bread flour in humid environments or in the UK or Canada.
The sweet spot hydration-wise for the dough is roughly 82%, which corresponds to about 418 grams of water.
To make lukewarm water, use 1 part boiling liquid to 3 parts cold liquid. This rough approximation will yield perfect lukewarm water.
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