This recipe came from my nonna who immigrated from Italy at 40 and members of my family have been making it for years. It is the best! I hope you enjoy it. My fiance said I should sell it! Lol!

Recipe Summary

prep:
15 mins
additional:
5 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes. Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.

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  • Knead the dough with your hands until soft and smooth. Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough. Let dough rest for 5 to 10 minutes.

Cook's Notes:

Water should be hot-to-the-touch on your wrist before mixing into dough.

I have let the dough rise much longer than 5 to 10 minutes and just punch it down when I am ready to use it.

To bake, preheat oven to 400 degrees F (200 degrees C). Roll dough onto a baking sheet or pizza stone and add your favorite sauce and toppings. Bake pizza until dough is cooked through and cheese is melted, 20 to 25 minutes.

I like to make pepper, mushroom, and bacon topping. Fry 1 green and 1 red bell pepper in olive oil until soft but still a little firm. Then fry the mushrooms until cooked. Fry bacon as well. Place peppers, alternating the colors, and mushrooms on top; finish with bacon.

Nutrition Facts

307 calories; protein 8g 16% DV; carbohydrates 51.3g 17% DV; fat 7.5g 12% DV; cholesterolmg; sodium 393mg 16% DV. Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/09/2019
I submitted this recipe and I have no idea how it got only 2 cups of flour, I mix 2cups flour, yeast, sugar and salt, then I beat in the water and 1/4c of olive oil for 2 mins....then I add 2 MORE cups of flour and knead it, oil the bowl and let rise..turns out perfect every time Read More
(72)

Most helpful critical review

Rating: 3 stars
05/21/2017
My first time for making yeast dough. Result was good, but turned out like a soft white bread crust. I let it rise for 30 minutes before dividing into two 12 inch pizzas. Read More
(2)
70 Ratings
  • 5 star values: 57
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
09/09/2019
I submitted this recipe and I have no idea how it got only 2 cups of flour, I mix 2cups flour, yeast, sugar and salt, then I beat in the water and 1/4c of olive oil for 2 mins....then I add 2 MORE cups of flour and knead it, oil the bowl and let rise..turns out perfect every time Read More
(72)
Rating: 5 stars
06/19/2014
I've not had great success with quick pizza dough in the past, because most of them have no chew to speak of and are either bread-y or like a cracker, depending on thickness. This dough is different. I used the full 2 TBLS of yeast specified, and bread flour, as it's what I had. I had to add almost another full cup of flour before I could even begin to knead it. I do live in Tampa, though, and it's June. Very humid here. After just about 10 minutes rise time, I ended up with enough dough to make two 13" pizzas. I paired them with a quick batch of Exquisite Pizza Sauce, another excellent AR recipe. I baked them at 550ºF on a pizza stone set on the bottom rack of my oven. The baked pies yielded puffy edges with a nice stretchy chew, just what a good pizza should be. This is the first quick dough I've felt comes close to my overnight cold rise dough. From start to finish, I had two excellent pizzas in under an hour. I think a 30 minute rise will make it even better, yielding even more oven spring and lots of puffy holes. Still, it's excellent as is. Give it a try, I think you'll like it. Read More
(19)
Rating: 5 stars
06/27/2014
We LOVED this dough but it definitely needs more flour. I started out w/ the flour as stated but ended up adding in an extra cup to get it to come together and almost another cup kneading it until it was easy enough to handle. Once risen (I let it go about 1/2 hour and it rose beautifully) the dough was so soft and wonderful to work with. Very easy and delicious just know that you may need more flour than called for. I will def be using this recipe again YUM! Thanks for sharing.:) Read More
(15)
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Rating: 5 stars
09/20/2014
Great pizza Dough recipe this is a keeper, lots of flavor and great texture. one thing I had to add almost a cup and 1/2 extra flour in order to make it workable so the flour measurement is wrong but everything else is right on ! Baked at 450 for 25 minutes Read More
(8)
Rating: 5 stars
10/31/2015
I made 1/2 the recipe as I was only making a 12"x18" pan please note that recipe submitter states that it should read 4 cups of flour in the original This turned out fantastic. I will be definitely be using this again. thank you for the great easy recipe. Read More
(7)
Rating: 5 stars
01/08/2017
Really nice pizza dough, and great to work with. I didn't have any quick-rise yeast, so I just used 2-1/4 tsp of active dry yeast that I buy in bulk, and let it rise about an hour. I also used tipo "00" flour that I brought back from Italy with us on our last trip there. I did follow the submitter's review regarding the amount of flour, and needed to add a bit more than the 4 cups total (probably due to the fact that tipo "00" is a finer flour). I wasn't sure how many pizzas this would make, and what size. I made mine on a 1/2 sheet pan (18" x 13"), and it ended up being a pretty thick crust pizza (like focaccia). It was really good, but I think next time I will make two pizzas (round) and roll it out thinner and bake it on a stone. Definitely enough dough for more than one pizza. It was really good, and I'd make it again. Read More
(4)
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Rating: 5 stars
05/15/2016
Just 2 more cups of flour (as the submitter noted) and you will have the chewy crust you are looking for! This is so good, so quick, and so easy! You've gotta try this one! Read More
(4)
Rating: 5 stars
08/10/2014
This was so good.I used a pizza stone and it was crispy and airy. I did add about 1 cup more flour and even after kneeding it was still really wet and delicate dough. I let rise an hour and then used a rolling pin. Baked on preheated stone at 450 For 17 mins. Read More
(3)
Rating: 5 stars
10/19/2015
If you look at the ingredients it says 2 cups of flour OR AS NEEDED...but yes definitely more flour. I also added lemon pepper dried oregano dried basil and fresh minced garlic. I divided it in half and it made a very good thin crust pizza. It wasn't too crisp or too soft. I think you just have to feel it out a little bit but it was very good. Read More
(3)
Rating: 3 stars
05/21/2017
My first time for making yeast dough. Result was good, but turned out like a soft white bread crust. I let it rise for 30 minutes before dividing into two 12 inch pizzas. Read More
(2)