Quick No Fail Pizza Dough

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Homemade Pizza Dough is quick and easy to make at home! 

This pizza dough recipe makes a traditional crust is sturdy enough to hold your favorite toppings! It’s delicious with a slight chew, just the way a pizza crust should be!

Pepperoni Pizza with a slice taken out made with No Fail Pizza Dough


    • WATER The water should be warm but not hot. If you have a thermometer, you want the water to be about 110°F.
    • YEAST This recipe uses active dry yeast. You can use instant yeast (or rapid rise) in this recipe as well, skip letting it sit in the water in this recipe if using instant yeast. (1 packet of yeast = 2 1/4 teaspoons)
    • SUGAR A pinch of sugar is needed to feed the yeast and help it bloom.
    • FLOUR I use all-purpose flour in this recipe as it’s what we most often have on hand. Add flour a bit at a time just until the dough is no longer sticky. If you add too much, the dough will be tough.
    • OLIVE OIL & SALT  Are added for flavor.

RISE TIME: This is a quick pizza dough and doesn’t require a long rise time. If you’d like you can allow it to rise for up to 1 hour before rolling out to fill the pizza pans. I  most often don’t rise the dough and just bake it as is.

How to Make Pizza Dough

The best pizza dough uses just a handful of ingredients you likely have in your pantry! Be sure to check the expiration dates on your yeast and make sure it’s still fresh before you use it. Fresh yeast means a good rise and a perfectly chewy crust.

  1. Mix the yeast and water in a bowl, let sit until the yeast starts to bubble up.
  2. Add three cups of flour to the mixture, one cup at a time until you get a nice dough that isn’t too sticky. Add a bit more flour if needed if your dough seems sticky.

Now that you have your dough, it’s time to knead!

No Fail Pizza Dough in a ball and No Fail Pizza Dough on a pizza sheet

How to Knead Pizza Dough

Kneading pizza dough takes a little bit of muscle but is so worth it in the end!

  • Turn the dough onto a floured surface and knead the dough until it is smooth, adding more flour to keep it from sticking to your hands or work surface.
  • Knead the dough using two hands, pushing the dough away from you and then turning it 45° to the left, knead it some more, and then turn it another 45° until a full circle has been completed. It should only take about 6 minutes.
  • Roll and form the dough to fit the greased pizza pans or stones.  Let the dough rise.

After the dough has risen, poke holes all over the surface with a fork (this is called ‘docking’ and prevents the dough from bubbling up), then add sauce, cheese, toppings and then top with cheese before baking. Super simple and super fun!

Have a stand mixer? Let the mixer do the heavy lifting for you. Simply add the ingredients to the mixer with dough hook. Once combined, turn the mixer to medium high for about 4-5 minutes.

No Fail Pizza Dough with pizza sauce & cheese


Pizza dough can be made hours ahead of time and stored in the fridge. Rest on the counter for about 20 minutes and then roll to fit pans. You can make a batch of the shortcut pizza sauce in the recipe below or use canned or another homemade pizza sauce.

To Freeze Pizza Dough

Freezing pizza dough is so easy and is a great way to always have pizza dough on hand!

  • To freeze, place dough ball into a zippered freezer bag. Frozen pizza dough balls can last up to 6 months in the freezer.
  • To thaw, let them come to room temp, place them on a floured surface and dust with flour. Knead a few minutes, then shape over a pizza stone or pan.

The best thing about frozen pizza dough is that there is no need to overly knead them since they will require a little kneading once they are thawed again!

Pepperoni pizza made with No Fail Pizza Dough

Delicious Pizza Recipes

Use it to make a classic Margherita pizza or load it up with toppings like supreme pizza or cheeseburger pizza. Either way, it is sure to be delicious!

How did you use this Homemade Pizza Dough? Be sure to leave a rating and a comment below!

Pepperoni Pizza with a slice taken out made with No Fail Pizza Dough
4.96 from 24 votes
Review Recipe

Homemade Pizza Dough {and Sauce!}

Prep Time 20 minutes
Cook Time 15 minutes
Rise Time 10 minutes
Total Time 45 minutes
Servings 8 servings
Author Holly Nilsson
This easy pizza dough recipe is perfect for baking or freezing!



  • 1 tablespoon active dry yeast
  • 1 cup warm water
  • 4 tablespoons olive oil divided use
  • 2 teaspoons sugar or 1 tablespoon honey
  • ¼ teaspoon salt
  • 3 to 4 cups all-purpose flour or half all-purpose half whole wheat or as needed

Follow Spend with Pennies on Pinterest


  • Preheat oven to 425°F.
  • Mix the yeast, sugar and water in a small bowl, cover and let stand for about 5-10 minutes.
  • Mix the 2 tablespoons olive oil, salt and yeast mixture in a large mixing bowl. Mix in 3 cups of flour, a cup at a time. If the dough seems sticky, add more flour, a couple tablespoons at a time.
  • Turn the dough onto a floured surface and knead until moderately stiff, about six minutes.
  • If time allows, you can let the dough rise 1 hour at this point. If allowing to rise, punch the dough down before fitting in the pans below.
  • Lightly grease two pizza pans with oil. Roll out the dough and stretch to fill the pans.
  • Let the dough rise 10 minutes.
  • Brush pizza dough with remaining olive oil and top with pizza sauce, toppings and cheese as desired. Bake 15-18 minutes or until cheese is melted and crust is golden.

Recipe Notes

Note: You can allow up to 1 hour rise time for this dough but more often than not, I skip this step to make a quick dough.
Rising the dough will add a bit more flavor (and chew to the texture).
Shortcut Pizza Sauce: Place 28 oz canned diced tomatoes in a sieve and press out as much juice as possible. Place tomatoes, 1 1/2 teaspoons dried oregano, 3 tablespoons olive oil and 1/2 teaspoon salt in a blender or food processor. Pulse until smooth.
Nutrition includes dough only. Serving is 2 slices of pizza (if each pizza is cut into 8 slices). 

Nutrition Information

Calories: 272, Carbohydrates: 41g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Sodium: 231mg, Potassium: 254mg, Fiber: 3g, Sugar: 4g, Vitamin A: 129IU, Vitamin C: 10mg, Calcium: 47mg, Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Pizza Dough
Course Dinner
Cuisine American

Adapted from The Food Nanny

No Fail Pizza Dough in a ball with title
Pizza made with No Fail Pizza Dough with writing
Pizza made with No Fail Pizza Dough with a piece cut out with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. I just made this recipe for dinner and used it to make calzones. It didn’t disappoint, great texture, simple flavor and allowed for the other ingredients to shine. I melted butter and added garlic powder and Italian seasoning to it, brushed on the tops and baked for 15 minutes at 425F. Great recipe, thank you!5 stars

  2. Made with with a blend of plain and lightly sifted flours. Turned out great as calzones filled with sauce, cheese, pepperoni, ham, sauteed onion,
    more cheese and spices . Thank you :)5 stars

  3. Just had this for dinner tonight; used it to make 4 calzones. It was fantastic! The dough is beautiful to work with, and very forgiving. I opted for the 1 hour rise and the dough was soft, velvety, and delicious. Thank you for what is now my “go to” recipe for pizza / calzone!5 stars

  4. Tried this recipe last night for supper and it was super easy and delicious!!! It was just my hubby and I so we made one large pizza and popped the leftover dough in the freezer for another day.

    1. Freeze before rising. Defrost, roll it out and then let it rise a little bit (same for overnight in the fridge).

    1. I use this recipe to make two 12″ pans. You could roll it out to fit a 16″ pan but the dough would be thinner or you could use 3/4 of the dough to make a 16″ pizza and the rest to make a smaller pizza. Let us know how it goes.

  5. This pizza dough is fabulous and so easy. In addition to incredible pizza, I made cheddar broccoli roll ups and they disappeared like magic. Thank you so much for a wonderfully versatile recipe. Nancy5 stars

  6. What happened to the recipe using honey not sugar? I liked it better and pinned it, now it’s changed.

    1. The recipe is the same and can use sugar or honey (the note was not showing up, sorry for the confusion). The rest of the recipe has not changed, just the writing has been updated.

  7. I find that when you stretch the dough out on the pan , rather than using pin, the dough has a better texture.5 stars

    1. The sauce would likely be too watery as all of the liquid is pressed out of the tomatoes with the diced tomatoes.

  8. This is by far the best pizza dough recipe I’ve come across! Pizza stands straight when you pick up a slice. Amazing!