Home From Erika's Kitchen My Pizza Dough

My Pizza Dough

by Erika Nicole Kendall

I won’t lie – I’m actually pretty annoyed by how easy this recipe is. It also is pretty much a billion calories less than anything that a pizza joint could give me. This is for a personal pan-sized pizza. Double it if you want it for a larger size.

  • 1 and 1/2 teaspoons of yeast
  • 3/4 cup of flour
  • 1/2 teaspoon of sea salt
  • 2 teaspoons of brown sugar
  • 1/2 cup of warm water
  • 1 and 1/2 teaspoons of olive oil
  • for kneading, another 1/4th of flour

I put the ingredients into the bowl – in that order, but mixing up the dry ingredients up before pouring in the water and oil. Let this sit for about an hour.

At this point, I pre-heat my oven for 250 degrees. On whatever surface I’m letting my pizza bake, I use about a half teaspoon (no more than a whole teaspoon, though) of extra virgin olive oil, and smear it all over the pan/aluminum foil. Just to make sure my pizza doesn’t stick. I then sit the pan inside of the oven, so that the heat can help the oil spread more.

I then spread a little big of the extra flour on the counter area where I’ll be kneading the dough, making sure the surface is covered pretty well. Some parts of the dough might be sticky, and the flour just helps to prevent that. I dump the dough out on top of all that, and basically knead it around the same way you see on TV. I use my hands, though. I’m old school.

After I knead it into a long roll, I ball it up into a ball and work the dough over one last time, with the final result being one big ball. I grab the oiled pan, and lift the temperature to 350. I take my pizza dough, drop it in the center of the pan and while working from the center, I start to spread it out into pizza formation. (Sorry, I’ve got girly manicured nails – no way I could successfully toss dough!)

Grab your sauce, your toppings, and voilà! Throw it in the oven, give it about a half an hour or so. I’m impatient, I check on mine like every ten minutes like I’ve never had pizza or cooked before. How crunchy or soft the crust is depends upon you. You’ll have to play with your options.

That’s my two slices of green pepper and onion pizza that my daughter left me—from 2010!—because she definitely debo’d me for the first half. I couldn’t even get a picture of the pizza before she stuck me for my slices. Hopefully, you won’t have a greedy toddler robbing your for yours.

Best of luck, and bon appetit!

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Tracy January 9, 2010 - 12:23 PM

Seriously?! That’s it?! I’ll be trying this next week. This makes a quick and easy meal for when I’m in the mood for pizza.

Kelly January 11, 2010 - 4:11 PM

I won’t be buying Trader Joe’s dough anymore! On that note, I made my own pasta today for the first time (covered it with my own sauce too!) Came out a bit thick and could have used some salt but you couldn’t tell me nothin!! I was so proud to have eaten something that I pretty much made(‘cept for the parm/romano cheese sprinkling on top). Thanks for all your encouragement.

-Kelly B.

Danielle October 12, 2011 - 12:48 PM

Kelly, that’s awesome!

Sibyl January 26, 2010 - 9:33 PM

I made the pizza dough and sauce tonight for dinner. Not only was it really good…it was sooooo easy to make. I was so excited that I posted a picture of the finished product on facebook…lol

Thank you very much for sharing.

Carol September 9, 2010 - 4:23 PM

Erika –

I LOVE your site! Thank you for all of the information and inspiration!Congratulations on your journey!
Back to the subject of recipes…
Would love the recipe for that phyllo dough pizza…

Jessena December 4, 2011 - 4:39 PM

This has changed my life…lol! Thank you!!!

Jessena December 10, 2011 - 8:33 PM

My husband and I are eating this pizza as I type….THANK YOU SO MUCH…it is absolutely delicious…never buying pizza dough again…lol!

Madeline February 15, 2012 - 10:53 PM

What do you think about using a piece of flatbread/pita bread as the base instead?

Erika Nicole Kendall February 16, 2012 - 1:42 PM

Great way to make a quick and easy pizza. Kind of a thick and chewy dough, though. LOL Totally worth a shot. I think you’ll like it.

Madeline February 17, 2012 - 3:32 AM

It actually turned out delicious and crispy. awesome! I hate thick based pizza so it was perfect for me

SpecialK August 24, 2012 - 9:11 PM

Erika this dough was amazing! I used it to make barbecue chicken pizza. Now I will turn my up nose at store-bought pizza (like I do almost every processed food) because I know I can cook a tastier, healthier version. Thanks!

Joi September 7, 2012 - 6:18 PM

This pizza dough recipe was so good. I made it on Sunday, my four daughters ate it all (3x the recipe to make 2 medium sized pizzas). The veggie and cheese was almost gone in a matter of minutes, they even ate the crust, and they never eat the crust. I had to hide some away for lunch the next day. Its now Friday, and they begged me to make it again, which I am! Thanks!

Chells September 17, 2012 - 2:34 PM

I took your $50 Challenge this Saturday and between three stores my total came out to a little over $46 (YAY!). So far I’ve had my yogurt & banana breakfast and was able to take some of my leftover stir-fry for lunch. I had planned to skip over pizza day because I was put off by making my own dough and didn’t see any that were very healthy at the store but today’s post has encouraged me to give pizza making a try. Thanks Erika, you ROCK!

Pam December 22, 2012 - 8:40 PM

OMG…I just made this pizza dough using whole wheat flour & the pizza came out soooo much better than I had expected. It is delicious! I topped it with green peppers & mushrooms & sprinkled some crushed red pepper over the top after it was done. Thanks for sharing, Erika! I can’t wait to make it again. 🙂

Gloria March 17, 2013 - 12:48 PM

Hi Erika,

If i use my own home-made sourdough, instead of yeast… Which amount should I use? (When I bake bread at home I usually do 200 gr. of dourdough for each 500 gr. of floor, should that proportion equivalence be ok for pizza dough?)

Erika Nicole Kendall March 17, 2013 - 5:29 PM

You mean, using a sourdough starter instead of regular yeast? I could totally see a sourdough pizza crust, but I wouldn’t use a starter in place of yeast because the two don’t function the same. I DO have a recipe for sourdough pizza dough in my King Arthur recipe book. Sounds like an opportunity to experiment. Hmmm…

Minton March 18, 2013 - 1:18 AM

look up cauliflower pizza dough. Even cleaner and so easy to make! Your welcome 😉

Kim March 18, 2013 - 11:19 AM

I have to try that recipe this weekend. My son and I love to make homemade pizza.

Deb Bailey August 17, 2013 - 2:55 PM

You’re right! This recipe was so easy. And my pizza was delicious. I’ve been looking for a recipe for pizza dough for the longest. This one is a winner.

Rita September 6, 2013 - 9:46 PM

Instead of the oil spread on the baking sheet, try sprinkling corn meal on your baking sheet & placing the dough on top of that. The corn meal does not need to cover the sheet, just a sprinkling. No oil required. (‘m still losing weight & each calorie counts.)

Erika Nicole Kendall September 7, 2013 - 1:01 AM

Replacing fat with more carbs, though? Ehh….

Tanya January 3, 2015 - 11:32 PM

Cool recipe have any gluten free?

Erika Nicole Kendall January 9, 2015 - 12:23 PM

I actually do have a couple in mind! I’ll explore, post, and come back with a link!

emily April 24, 2015 - 12:45 PM

Just making this… I stirred the mixer together before realising to let it sit! READ THE RECIPE EMILY!! I’m hoping it’ll still be ok… probably not. I’ll try though! Thanks for all your posts Erika, they’re gold dust!!

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