Easiest Homemade Pizza Dough Recipe – Rustic Crust in Minutes

There’s nothing quite like the satisfaction of homemade pizza, especially when you master the foundation – the perfect dough. This rustic pizza dough recipe is designed to be foolproof, requiring minimal ingredients and effort while delivering maximum flavor and texture. Whether you’re craving a classic Margherita or loading up with your favorite toppings, this versatile dough will become your go-to for pizza nights.

What makes this recipe special is its simplicity. Using active dry yeast and common pantry ingredients, you’ll create a dough that’s stretchy, airy, and develops that beautiful char when baked – just like wood-fired pizzas from your favorite Italian restaurant.

Ingredients

• 3 ½ cups all-purpose flour
• 1 teaspoon active dry yeast
• 1 ½ teaspoons salt
• 1 ¼ cups warm water (110°F/45°C)
• 2 tablespoons olive oil
• 1 teaspoon sugar or honey

Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl, combine the warm water, yeast, and sugar/honey. Stir gently and let it sit for 5-10 minutes until foamy. This activates the yeast and ensures your dough will rise properly.

Step 2: Mix the Dough

In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Using a wooden spoon or your hands, mix until a shaggy dough forms.

Step 3: Knead to Perfection

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should spring back slowly when poked.

Step 4: First Rise

Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place for 1-2 hours, or until doubled in size.

Step 5: Shape and Second Rise

Punch down the dough and divide if making multiple pizzas. Shape into balls, cover, and let rest for 30 minutes before stretching.

Step 6: Bake Your Pizza

Preheat your oven to the highest temperature (500°F/260°C or higher). Stretch the dough on a pizza stone or baking sheet, add toppings, and bake for 10-15 minutes until crust is golden.

Expert Tips

• Water Temperature Matters: Too hot will kill the yeast; too cold won’t activate it properly
• Resting is Crucial: Don’t skip the second rise for easier stretching
• High Heat: Crank your oven as high as it goes for that authentic crisp
• Flour Variations: Substitute 1 cup with whole wheat flour for added nutrition
• Make Ahead: Refrigerate dough for up to 3 days or freeze for 3 months

FAQ

Can I use instant yeast instead of active dry yeast?

Yes! Instant yeast can be mixed directly with flour – no activation needed. Use the same amount.

Why did my dough not rise?

Likely expired yeast or water that was too hot/cold. Always check yeast expiration dates.

Can I make this dough without a stand mixer?

Absolutely! This recipe works perfectly with hand mixing and kneading.

How thin should I stretch the dough?

About ¼ inch thick for crispy crust, slightly thicker for chewier results.

What’s the best way to store leftover dough?

Wrap tightly in plastic and refrigerate for up to 3 days, or freeze for longer storage.

Easiest Homemade Pizza Dough Recipe – Rustic Crust in Minutes

This foolproof rustic pizza dough recipe requires minimal ingredients and effort while delivering maximum flavor and texture. Using active dry yeast and common pantry ingredients, you’ll create a stretchy, airy dough that develops beautiful char when baked like wood-fired pizzas.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 3 hours hrs

Servings: 4 servings

Calories: 1500

Ingredients Method Notes

Ingredients

  

Ingredients

• 3 ½ cups all-purpose flour
• 1 teaspoon active dry yeast
• 1 ½ teaspoons salt
• 1 ¼ cups warm water (110°F/45°C)
• 2 tablespoons olive oil
• 1 teaspoon sugar or honey

Method

 

Instructions

1. Activate the yeast by combining warm water, yeast, and sugar/honey in a small bowl. Stir gently and let sit for 5-10 minutes until foamy.
2. In a large mixing bowl, whisk together flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should spring back slowly when poked.
4. Place dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place for 1-2 hours, or until doubled in size.
5. Punch down the dough and divide if making multiple pizzas. Shape into balls, cover, and let rest for 30 minutes before stretching.
6. Preheat oven to the highest temperature (500°F/260°C or higher). Stretch dough on a pizza stone or baking sheet, add toppings, and bake for 10-15 minutes until crust is golden.

Notes

Water temperature matters – too hot kills yeast, too cold won’t activate it. Resting is crucial – don’t skip second rise for easier stretching. High heat creates authentic crisp crust. Dough can be refrigerated up to 3 days or frozen for 3 months.