Same Day Pizza Dough

5 from 1 vote

Your new go-to pizza dough recipe that has just the right amount of flavor without the added wait time. Perfect for making pizza, pizza rolls, and so much more!

Prep Time15

Cook Time20

Rise time and shape1 15

Total Time1 50

Course: Dinner

Cuisine: American

Servings: slices

Calories: 108kcal

Author: Britni Vigil

Ingredients

1 ½ cup warm water
1 TBSP sugar
2 ¼ tsp or one package active yeast
1 TBSP honey
2 tsp salt
3 ½ - 4 cup flour

Instructions

Combine warm water, sugar, yeast, and honey in the base of a stand mixer and allow to sit for 5 - 10 minutes or until foamy.
1 ½ cup warm water, 1 TBSP sugar, 2 ¼ tsp or one package active yeast, 1 TBSP honey
Once foamy, add in salt and mix lightly with the dough hook.
2 tsp salt
With mixer on low speed gradually add flour until a soft dough forms. This may require a little more or less flour depending. You have enough flour once you can press your finger lightly into the dough without any sticking to your finger.
3 ½ - 4 cup flour
Allow the dough to knead in the mixer for three minutes on low speed.
Transfer the dough to a floured surface and shape into a ball. If you find it to be too sticky, flour your hands and work a little extra flour into the dough while you shape it.
Transfer shaped dough into a lightly greased bowl and allow to rise in a warm space for one hour or until doubled in size.
Once doubled, roll out or stretch the dough on a floured surface into two 12-inch pizzas or one full-sized cookie sheet. Make sure to leave the edges thicker for a crust, or you can fold over the edge to create a crust.
Transfer to a pizza stone or parchment paper-lined cookie sheet before adding ingredients so it doesn’t get stuck to the counter.
Top pizza as desired and bake at 375 degrees for roughly 20 minutes or until the crust is golden brown.

Notes

As written, this recipe will make two 12-inch pizza doughs. The nutrition facts are calculated based on cutting a 12-inch pizza into eight slices.

Tips

The less flour used the stickier the dough and the trickier it will be to work with. It also tends to result in a lighter crust, so only add as much flour as you need to be able to work with the dough, but less is more.

Keep your hands and workstation lightly floured to make it easier to work with the dough.

If making pizza try stretching the dough instead of using a rolling pin, this just means pulling gently at each side to get the shape you want.

You can skip the honey, but it enhances the dough flavor a lot. Don’t add extra sugar in place of the honey.

If using this recipe to make something like pizza loaf it will comfortably make two.

For a crunchier crust bake at 400 for roughly 15 minutes.

Nutrition