Easy Homemade Pizza Dough

By Wednesday, May 28, 2014

We are making pizza this week!Homemade Pizza Dough


That’s right – today I am sharing my favourite homemade pizza dough, and then Friday I am going to share two new pizza recipes – also known as Battle of the Pizzas 3.0!

In the last couple months, I’ve gotten over my fear of using yeast. Why was I scared? I’m not sure. I think it was because I thought it was so much more complicated than it really is. Anyway, I’ve used it a few times lately, and it’s so simple and easy!

First, I used it in these awesome Caramel Pecan Cinnamon Buns from last summer. To die for.

Then, I used it in my amazing Homemade Naan Bread! A must-try if you like Indian food.

Normally I buy pre-cooked or frozen pizza crusts from Costco, but then I realized this was silly – why can’t I make my own? The greatest part about making your own is that you can make a lot, and then portion it and freeze it. When you’re ready to make a pizza, just defrost it on the counter and then roll ‘er out with some flour! Good to go.

Easy Homemade Pizza Dough

Yield: 1 large crust, or two thin crusts


  • 1 package active dry yeast (.25 oz)
  • 1 tsp sugar
  • 1 cup warm water
  • 2.5 cups flour
  • 2 tbsps olive oil
  • 1 tsp salt


  1. In a big bowl, dissolve yeast and sugar in warm water. Let sit for 10 minutes. Add in flour, salt and oil. Beat until smooth. Let sit for 5 minutes. Turn the dough out onto a floured surface and roll into a round. At this point, you can wrap it in cling wrap and freeze it, or roll it out, lay it on a lightly greased pan, add toppings and bake at 450 degrees for 15-20 minutes.


Adapted from allrecipes.com

  • Ralf
    May 28, 2014

    Julia, great to see your getting into rising your own! I love making my own dough. Each time, it’s a little different. Lately, I throw in some semolina and/or good old Canadian bred and grown hard durum flour. Then, I now use hard red spring wheat flour as the main base. Love to play! Have company over and they can all fix/dress their own before it goes on the stone in the oven or Bbq.
    Cheers, Ralf

    • Julia Kent
      June 2, 2014

      Oh great idea Ralf! I have some semolina so I will try that next 🙂

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