Need a pizza dough recipe you can use the same day? While any good pizza dough recipe will take time, this same day pizza dough recipe only takes a minimum of two hours.
Full disclosure - I am far from a master pizza maker. I love pizza and am well aware of the complexities of the perfect slice. This easy dough recipe is for the home cook who wants to have a fun bite to eat using ingredients they might have on hand. This same day recipe takes at minimum 2 hours to make which is doable for a weekend dinner. If you want to make this dough during the work week, you could mix it the night before and let it proof in the fridge until you're ready to make it (granted it won’t be a “same day” recipe).
Reasons to love this recipe
- It’s homemade and uses pantry staples
- It only takes 15 minutes to mix and knead together - the rest of the time is just waiting around for the dough to proof
- It makes two medium pizzas or three smaller pizzas
- It’s a great all purpose dough which can be used to make calzones, Stromboli, pizza pinwheels, and even cinnamon rolls!
All-purpose Flour - I use all purpose flour the most for this recipe because that’s usually what I have on hand. Bread flour would make an even better, chewy crust because of its higher protein content. If you want to get even fancier you could try 00 bread flour, which is finely ground flour which is the gold standard for pizza makers. I’ve tried all of these flours and for a pizza made in a standard home oven, all purpose works just fine and saves me the storage space by having multiple types of flours.
Active Dry Yeast - Make sure your yeast is relatively new otherwise you risk your dough not rising.
Water - Yes, I consider water an important ingredient for pizza dough. It needs to be the right temperature for the yeast to be activated but not so hot it kills the yeast. 100 - 110F degrees is the perfect temperature for yeast to proof.
Sugar - This doesn’t make the dough sweet, but it does help activate the yeast and give a balanced taste. You can use granulated or cane sugar. I wouldn’t recommend substituting honey for this recipe since it’s a liquid and could throw off the measurements of the dry ingredients.
Olive oil - Use at least a medium quality olive oil because you do taste the flavor slightly.
Salt - I always use a coarse Kosher salt in my recipes so if you are using regular table salt, you may consider using slightly less than what the recipe calls for.
Pour warm water in a large bowl and stir in the yeast and sugar. Let the yeast sit in the water for 2-3 minutes until you see some bubbles forming and some slight movement. This ensures your yeast is alive and your dough will rise.
Add the flour, oil and salt and mix everything together. Once the dough is holding together, dump it on a well floured surface and keep kneading it using the palm of your hands. Knead for a good 10 minutes until the dough is soft and elastic. Place it back in the bowl and cover with a clean cloth. Let it proof for 1-1 ½ hours until doubled in size.
Once the dough has finished proofing, punch it down and pour it back onto the floured surface. Cut it in half, and shape two dough balls. Congratulations, you’re ready to make your pizzas!
Using a Stand Mixer
Add the warm water, yeast and sugar to the bowl of the mixer and let sit for 3-5 minutes until the yeast blooms. Add the flour, oil and salt then using the dough hook mix at the lowest speed. Once the dough comes together, keep the mixer on the lowest speed and knead it for about 7 minutes. Dump it on a floured surface, divide into two balls and roll or stretch it out to form your pizzas.
Freezing Pizza Dough
Once you have formed your dough balls, rub a little bit of olive oil on them and place them on a parchment lined sheet pan that will fit in your freezer. Freeze for 20 - 30 minutes, then transfer to a plastic bag with all of the air squeezed out. Freeze for up to 3 months.
Defrosting Frozen Pizza Dough
Wondering how to defrost frozen pizza dough? My favorite method is to leave it in the refrigerator overnight in a large bowl. It will proof again and expand as it defrosts, so make sure it has some room in the bowl. The next day, leave it on the counter for 30 minutes to warm up before rolling it out.
If you need an even faster method, use a cold water bath. Place the sealed bag of frozen dough in a bowl of cold water for 1-2 hours until it has thawed. Transfer to a dry bowl, cover with a towel, and let it warm up another 30 minutes before rolling out.
IF YOU LOVE THIS RECIPE I WOULD LOVE TO KNOW!
You can rate this recipe and leave a comment below or tag me on Instagram @hungrywaitress!Print
Frequently Asked Questions
You can use your hands to stretch the dough into the desired shape you like or use a rolling pin. Make sure your surface is floured so the dough doesn't stick. If you find the dough springs back and won't hold it's shape, let it rest for 20 minutes and try again.
Storing pizza dough to be used within 24 hours can be done in the refrigerator. If you need longer than 24 hours I would recommend freezing the dough. I include instructions on how to freeze dough further up in the post.
You can knead the pizza dough using your hands or by using a stand mixer with the dough hook attachment. Instructions on how to do both methods are further up in the post.
Add a little more flour to your dough if it's overly sticky. Be carful not to add too much at a time to prevent the dough from getting dry and tough.
Looking for ways to use your pizza dough? Here are some of my favorite pizza recipes: