The Easiest Pizza You'll Ever Make

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Yield: up to four 12" pizzas

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This recipe makes a terrific "do-it-yourself-party." All you do is make this simple dough and provide plenty of toppings and grated cheese; your guests will have fun doing the rest. This recipe makes three or four 12" pizzas (depending on how thick you like the crust). For a larger party, you can easily double it.

The Easiest Pizza You'll Ever Make

star rating (53) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: up to four 12" pizzas
Published: 04/26/2012

Ingredients

Directions

1) Dissolve the sugar, yeast, and salt in the lukewarm water (and olive oil, if you're using it).

2) Add the flour, starting with 5 1/2 cups and adding more as necessary to make a soft, smooth dough.

3) Knead the dough (with your hands, a mixer, or your bread machine set on the dough cycle) until it's smooth and elastic, about 7 to 10 minutes.

4) Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 to 2 hours, whatever fits your schedule.

5) Gently deflate the dough, and divide it into four pieces, for medium-crust pizza; or three pieces, for thicker crusts. Roll each piece, on a floured surface, with a floured rolling pin, into a circle to fit a 12" pizza pan. To roll, work from the center to the outside like pie dough. Let the dough rest several times to relax it and make it more cooperative. Turn it over from time to time and roll the reverse side.

6) Place the rounds on pizza pans; on baking sheets; or, if you have a pizza stone in your oven, on parchment.

7) Preheat your oven to 450°F. While it's heating, get out your toppings, which you've prepared ahead. Some possibilities include sliced pepperoni; sautéed mushroooms, onions, or peppers; cooked meats; olives; anchovies; and grated or shredded cheese.

8) Brush each crust with a bit of olive oil; spread pizza or spaghetti sauce lightly over the surface, and let your guests add their favorite toppings. Sprinkle the top with grated cheese.

9) Bake the pizzas for 15 to 20 minutes, until they're golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizzas from the oven.

10) Immediately transfer pizzas to a cooling rack, so their bottoms don't get soggy. After about 10 minutes (to allow the toppings to set), slice and serve; a pair of scissors is a great cutting tool.

Yield: 3 or 4 pizzas, 6 to 8 servings.

Nutrition information

Serving Size: 1 slice Servings Per Batch: 32 Amount Per Serving: Calories: 90 Calories from Fat: 10 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 270mg Total Carbohydrate: 17g Dietary Fiber: 1g Sugars: 1g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/15/2015
  • NoraPdS from KAF Community
  • This recipe is a keeper. I tried this with my 8 and 6 year old daughters today and the whole process was easy. The recipe made 4 pizzas and we topped with our own combination of toppings (tomato slices, onions, basil, bell peppers, mozzarela, olives, etc. Oh, and we did not add Pizza Dough Flavor. It was delicious. Thank you KAF
  • star rating 04/15/2015
  • NoraPdS from KAF Community
  • This recipe is a keeper. I tried this with my 8 and 6 year old daughters today and the whole process was easy. The recipe made 4 pizzas and we topped with our own combination of toppings (tomato slices, onions, basil, mozzarela, olives. Thank you KAF
  • star rating 03/05/2015
  • Carolyn from Durham, NC
  • Makes a great thin crispy crust. My only problem is that the crust bubbles up during the first bake which makes it very difficult to spread the sauce. Should I use the docker before putting it in the oven? Any other ideas to keep it flat? I found genuine Italian 00 flour at my local BJ's, displayed right next to KAF's AP flour!!! Had to try it. The lower protein level sure makes it easy to work with.
    There's no need to do bake this crust twice. Just roll, brush with olive oil, and then assemble the pizza and bake. Barb@KAF
  • star rating 02/06/2015
  • mitzibushu from KAF Community
  • We just finished making and eating this pizza. The dough came out great and my son was even able to throw the pizza to shape it into the round shape. Worked great and even the 6 year old and 3 year old loved it..the one I liked the most was cooked red peppers in oil with chopped garlic and on top of that crumbled feta cheese, sliced cherry tomatoes and a tiny bit of mozzarella. Almost a cap reset but not quite. Will be making this a lot.
  • 01/12/2015
  • Elena from Illinois
  • This is a wonderful recipe! Couldn't be easier, proportions are right on, and it goes together in a jiffy with the standing mixer doing all the work. The dough is the perfect texture, soft and workable, and is really delicious when it bakes up. I make two large rectangular pizzas with this dough, so its great for a big group or when you want different toppings. When the pizza is almost done, I like to slide the pizza off the oiled baking sheet and onto the oven rack to crisp up the bottom. When the bottom is nice and crisp, slide the pizza back onto the baking sheet and onto a rack to cool a bit before you slice. Works like a charm.
    Thanks for your review that sure sounds like a "5". Happy Baking - or pizza making! Irene@KAF
  • star rating 12/01/2014
  • Amy from Indy
  • Easy peasy and turns out every time!
  • 09/09/2014
  • Beth from Oklahoma
  • I don't want to rate it yet...but my dough was really sticky! What did I do wrong?

    You might flour your hands liberally when you stretch out the dough. That should help keep the dough from sticking to your hands.~Jaydl@KAF

  • star rating 06/25/2014
  • luvmychaos from Huntington Beach, Ca
  • Our favorite pizza dough recipe! We tried a ton of them and this is THE BEST! Super simple recipe to follow. I think the true test of a good crust is how it tastes cold and this one is still delicious! We make it at least once a week. Definitely a keeper!
  • star rating 06/25/2014
  • Beth from Harford County, MD
  • I have been making this recipe for years, ever since I saw it on a KAF flour bag. Success every time. We usually have individual pizzas, I have also made calzones with it, even cinnamon buns turned out well!
  • star rating 04/30/2014
  • Luisa Diaz from Puerto Rico
  • Is very good texture and fast to ease.
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