No Fail Pizza Dough (and homemade sauce!)

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no fail pizza dough

Every Friday our family has pizza and movie night. We hardly ever get takeout pizza as my kids prefer the pizza I make from home!

This has got to be the easiest, no fail recipe ever. This recipe makes 2 medium size pizzas, and it’s easily doubled if you have a large crowd. ….and if that’s not enough, I have the sauce too!  This sauce is simple and yummy. It also makes a lot so you can put any extra in a freezer baggie and freeze it up to three months. Simply take it out the morning and let it defrost for dinner that evening.

Top your pizza however you like… mozzarella cheese, pepperoni, sausage, Canadian bacon, mushrooms, diced green pepper, black olives or pineapple tidbits. Another favorite is BQQ chicken, use a cup of bbq sauce and spread it evenly over the pizza, cup of  mozzarella, diced chicken, onion if you like and you’ll have a pizza dinner that tastes better than takeout.


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4.84 from 6 votes
Review Recipe


Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Holly Nilsson
Course Dinner
Cuisine American
Every Friday our family has pizza and movie night. We hardly ever get takeout pizza as my kids prefer the pizza I make from home!


  • 1 tablespoon active dry yeast
  • 1 cup warm water
  • 2 tablespoon olive oil
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • 3 to 4 cups all-purpose flour or half all-purpose half whole wheat
  • 2 14.5 ounce cans diced tomatoes, drained well
  • 2 tsp dried oregano
  • 3 tablespoon olive oil
  • ½ tsp salt

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  1. Mix the yeast and water in a small bowl, cover and let stand for about 5-10 minutes.
  2. Mix the oil, honey, salt and yeast mixture in a large mixing bowl. Mix in the 3 cups of flour, a cup at a time. If the dough seems too wet, start at the fourth cup, ¼ cup at a time. Turn the dough onto a floured surface and knead until moderately stiff, about six minutes.
  3. Lightly grease two pizza pans with oil. Roll out the dough and stretch to fill the pans.
  4. Let the dough rise while you make the sauce.
  1. Put the tomatoes in a sieve and push the juice out with a spoon. Put the drained tomatoes in a food processor or blender and pulse to crush them.
  2. Pour the tomatoes into a bowl and mix in the oregano, oil and salt.
  3. Now that you have the basics down, you can have fun creating your own pizza toppings.
  4. (I usually bake at 420 for 10-15 minutes or just until browned.)
Nutrition Information
Calories: 210, Fat: 17g, Saturated Fat: 2g, Sodium: 734mg, Potassium: 395mg, Carbohydrates: 13g, Fiber: 2g, Sugar: 9g, Protein: 2g, Vitamin A: 240%, Vitamin C: 19.1%, Calcium: 72%, Iron: 2.2%

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

Keyword Pizza Dough

Adapted from The Food Nanny

Easy No Fail Pizza Dough with Homemade Sauce! This comes out perfectly every time and is delicious loaded with your favorite toppings!

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

  2. This is a great recipe. I didn’t have bread flour or honey and it still came out great. I let it rise then rolled out for the pan.

  3. Hi! I don’t have any honey on hand, but I’m guessing I can probably sub sugar for the honey. How much sugar would you suggest substituting? Would I need to add an extra liquid (like water?) along with the sugar? Thank you in advance!

  4. I tried this…makes me happy coz it works. Other recipes i tried was not as good as this. Finally found a good one, thanks for sharing!

  5. Have it in the oven now!! (P. S. When you use cranberries you bought at Thanksgiving, and bake this in May, you have problems getting a cup of usable cranberries. )

  6. Looks so deliciously simple!
    Couple questions: does this recipe make a softer dough or a harder one? And would you know if it would change the outcome of the dough if I bloomed the yeast with water along with the honey mixed in?
    Thanks so much! Hope to try this recipe soon :)

    1. This recipe creates a softer dough. As for blooming the yeast, I can’t say for sure how that would change the recipe. I have only made it as above but if you do try it, please let us know how it works out for you!

  7. I really like the flavor, but each time I’ve made it the dough isn’t fully cooked in the middle but the rest of the pizza is ready…what am I doing wrong?

    1. I can’t say for sure why yours didn’t work out LiAnne, mine has always worked perfectly. Did you knead for the full amount of time? Are your toppings “wet” such as mushrooms or pineapple? Is your oven fully preheated before the pizza went in?

    2. When you roll out your dough brush it with olive oil, it sort of makes a barrier so the sauce doesn’t make it soggy, You can also put a little shredded cheese on top of the olive oil before the sauce

  8. This is a fantastic dough recipe.
    Another if your in a real hurry is
    1 cup of flour
    1 cup of plain greek yoghurt.
    Sounds weird but tastes good

    1. I believe it has to be self-rising flour not plain flour. I’ve made this recipe but it has to be self rising flour to make it work properly.

  9. This is a great dough recipe! My husband who doesn’t much care for pizza .. Went crazy over it.. I used a generic pizza sauce and cooked it in my cast iron skillet..yum thank you :)

  10. Great recipe! I have been looking for a pizza dough that was simple that I could use to make a deep pan pizza, this worked wonders! It was a bit plain so next time I will be doing a cheese stuffed crust as suggested by another commenter, or a garlic bread crust. This dough would be great for making cheese-y sticks for dipping in soups as well.

  11. Thanks for this great dough recipe! I make pizza on a regular basis now, so much cheaper than eating out whenever my husband wants pizza. He loves the pizzas I make. This dough works really well for cheese stuffed crust too! Just line mozarella sticks around the edge of the pan and fold the dough over top. For me this recipe makes one nice thick crusted pizza! The sauce is great too, I use it for a bunch of recipes, not just pizza!

  12. If I may, just a few thoughts; for the sauce, you can save time, money and clean up by purchasing a 28 ounce can of crushed tomatoes. I buy a case when they go on sale for 79 cents a can, great for super easy and cheap Salsa.

    Back to the pizza thing. Whenever I have the veggie urge, for toppings I add onions and green bell peppers. By the by, they seem to taste better if I saute them first in the oil just until the onions turn translucent and then add the tomatoes. Sometimes I’ll add powdered garlic and simmer the whole mess for 5 to 15 minutes. For a flavor nuance, I often add crushed red pepper flakes, but omit the seeds (that’s where the heat is). Actually, I’m not really a fusspot, I’ll eat pizza any way I can. Throw it on the floor and I’ll eat it like a dog. Maybe that’s why mom called me a chow hound.

    I subscribe to all types of foodie sites- I spend hours each day just going through email. I now consider myself an internet foodie critic, and I must say, your site is da bestest! Thanx for the great reads and info.

    Any whoo, if this is a girly only site, my nom de plume (did I spell that right?) is Nicola. If I spelled it wrong, my pen name is….. Nikki, Niky, Nicky,or whatever. Just don’t call me late for breakfast- I hate cold pizza.

    Regards, n.