This simple recipe for quick and easy homemade pizza dough is amazing! It comes together in minutes, rises quickly, and makes incredible homemade pizza!
I’m really, really, really (like, really) excited for this week.
We’re talking pizza. Homemade pizza.
Perfect homemade pizza.
Since we make homemade pizza every single week, I’ve known for a while it was high time to update my old homemade pizza posts.
The time is now!
Lucky you, happy me (happy because I have a crazy obsession of love for crossing things off my list).
Here’s the rundown – each day this week, I’m going to share with you every step and recipe you need to totally kill it in the kitchen with amazing homemade pizza.
The first step to perfect pizza is the dough!
So today, I’m giving you my favorite (like, I’ve been using it for 10 years) recipe for pizza dough when I haven’t planned ahead.
It comes together in just minutes, doesn’t need a long rising time and makes fabulous pizza.
See? Fabulous.
This quick and easy pizza dough is fantastic with part whole wheat flour or all white flour; it’s up to you.
And it doubles, triples and even quadruples beautifully (see the notes in the recipe) and rolls out like a dream.
Basically, it’s perfect.
If you are wondering how this is different than the fast and easy recipe I posted way back when, I’ve changed just a few minor things and updated the recipe with whole wheat flour info and details on making larger batches.
A few simple variations to make it even more foolproof.
Tomorrow I’ll be sharing my favorite 100% whole wheat overnight pizza dough (equally delicious, it just requires a bit of planning ahead) and later this week plan on lots of step-by-step pictures and tutorials for several ways to get that pizza rolled out and baked to glorious perfection.
Bring on Pizza Week, Baby!
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I almost always use 1/2 or up to 3/4 whole wheat flour with good results – I let it knead for a few minutes longer. Also, this recipe doubles, triples and quadruples really well. If doubling, use double the amount for all the ingredients. For triple and quadruple batches, increase all the ingredients accordingly except the yeast – only use 2 tablespoons yeast for a tripled batch and 2 1/2 tablespoons yeast for a quadrupled batch. Keep an eye on the flour if increasing the recipe. You want a soft, smooth dough – not too sticky and definitely not overfloured.
Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: slightly adapted and updated from a recipe I posted several years ago