Header shot of a large ball of pizza dough outlined with flour.

Easy One Hour Pizza Dough

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Pizza night is the best night. It’s an indisputable fact. The one thing that makes it even better is when it’s homemade! Making pizza is a fun activity that the whole family can participate in. It’s also extremely customizable, so there’s literally something for everyone. The one thing that can feel a bit daunting is the dough. So I decided to drop a recipe for a delightfully easy one hour pizza dough. It’s a breeze to make and work with, and it only requires a few ingredients. While you can certainly create beautifully flavored pizza dough, I opted to leave this one neutral. That way it could serve as a base for lots of future pizza recipes.

Visual learner? Check out this quick video.


Can I make this pizza dough gluten free?

Sure! Simply swap out the all purpose flour for your favorite one to one gluten free flour. I wouldn’t recommend using things like almond or coconut flour, because those aren’t simple swaps. But a one to one gluten free flour should do the trick!

Can I make this pizza dough vegan?

Of course! To veganize this dough, use sugar or agave instead of honey.

A note on yeast.

For this recipe, I used active dry yeast. But the thing is, instant dry yeast also exists! The big difference is that with active dry yeast you’ll need to manually activate it. This involves mixing it with some warm water and a bit of honey (or sugar or agave), then waiting 10-15 minutes for it to get frothy and bubbly. At this point, you can proceed with the rest of the recipe. If you’re using instant dry yeast, however, you can skip this step.

What’s the best way to measure flour?

Well the best way to measure flour is with a kitchen scale. But if you don’t have one of those, your best bet is to spoon loose flour into a measuring cup and then level it with a knife. This will help to ensure that you don’t accidentally use too much.

How much pizza does this mak

I hesitate to give exact amounts or servings here. It really depends on how thinly you roll your dough, and that’s based on preference. The number of servings will also depend on how you top your pizza! All that said, it should yield one large pizza or two small ones.

Do I need any special tools to make pizza?

The short answer here is no, you don’t need any special tools to make pizza with this dough. But as is often the case, there are a couple things that can make your life easier if you care to make some small investments. Those things are a pizza stone and a pizza peel. To use the stone, simply place it in the oven before you turn it on. Preheat the oven with the stone inside. Then when it’s time to cook your pizza, use your peel to transfer it to the stone. No pan necessary. I like to make this transfer using a piece of parchment paper underneath the pizza. Then I slide it right onto the stone. Super easy, and it’ll cook beautifully this way. But if you don’t have the time, money or kitchen space for these two sizable items, a pan will do just fine!

Just keep in mind that if you use a pizza stone, your pizza will cook a bit faster than if you use a pan. It’s not a huge difference, though. I tried it both ways and found that at 450° Fahrenheit my pizzas were ready after about 12 minutes when using the stone, and 15 when using a pan. But there are lots of other factors at play, so just keep an eye on it.

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Easy One Hour Pizza Dough

Course dinner, lunch
Keyword dough, Easy One Hour Pizza Dough, pizza, pizza dough


  • 1 packet Active dry yeast 21g
  • 1 cup Water (Divided)
  • 1 tbsp Honey
  • 1 tsp Salt 6g
  • 2 tbsp Olive oil
  • 3 cups All purpose flour 120g


  • Activate the dry yeast. To do this, mix it with 2 tbsp warm water (it should be between 105° and 115° Fahrenheit, so warm but not scalding), and 1 tbsp honey. Then leave it alone for 10-15 minutes, or until it's looking bubbly and frothy.
  • Now combine the flour, yeast mixture, salt, olive oil, and additional water (so 2 tbsp less than 1 cup). Mix it together until it forms a shaggy dough. Then knead for a few minutes (3-5) until it becomes a smooth dough. Put it back in the bowl and cover it with plastic wrap (or an eco-friendly alternative if you've got one) and let it proof for an hour, or until it's about doubled in size.
  • If using immediately, roll or stretch it out until it's about 1/2 inch thick, then add your desired toppings and cook at 450° Fahrenheit for 12-15 minutes, or until the crust is a golden brown. If you're storing it for later, put it back in your covered bowl (or wrap it in plastic wrap to save space) and pop it in the fridge. It should be fine in there for about 5 days, or up to a month in the freezer.

And that’s it! Pretty simple, right? And it’ll feel even easier once you make it a couple times. If you give this a try, I hope you love it! Let me know what you think in the comments or on Instagram. I always love hearing from you and seeing your creations!

I’ll be sharing a full pizza recipe soon, but if you’re looking for something to make in the meantime, check out this stuffed squash blossom and zucchini white pizza by my friends over at Cooking With Wine. I’m absolutely drooling over it.

Looking for sides for your pizza? Try my vegan castelvetrano olive tapenade or my chopped kale salad with apricots, farro and garlic vinaigrette!

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