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Fail Proof Pizza Dough Recipes

This is Jessica filling in for Rebekah today on Foodie Friday! Below I’m sharing some delish pizza dough recipes.

We are big fans of pizza in this house. There are so many options and really, you can feed your family and have left overs. Pizza is a great go-to option. Below, we are including 2 pizza dough recipes for those with a bread maker and those without

Easy Bread Machine Pizza Dough

This makes enough pizza dough for two 12-inch thick-crust pizzas. Tip: If you’re only making 1 pizza, shape the remaining dough into 1 or 2 balls, wrap in plastic wrap, and freeze.


1 1/2 cups water
1 1/2 tablespoons vegetable oil
3 3/4 cups bread flour
1 tablespoon plus 1 teaspoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast


1. Add ingredients to your bread machine in the order recommended by the manufacturer.*
2. Choose the dough cycle.
3. Remove dough and fit dough into pizza pans, forming a 1-inch thick edge.

*Note: Most bread makers will request WET ingredients first.

This is usually the order I do things:
Water, Oil, Flour, Salt, Sugar, Yeast

30 Minute Whole Wheat Pizza Dough (without bread maker)

Serves: 4 Yield: 4 8″ crusts


1 cup warm water
2 1/4 teaspoons active dry yeast (1 0.25-oz packet)
1/4 teaspoon honey
1 1/2 tablespoons olive oil
1/4 teaspoon kosher salt
3/4 cup whole wheat flour
1 3/4 cups all-purpose flour


1. In a large bowl, place the warm water in first then the honey.
2. Sprinkle the yeast on top, agitate the bowl slightly if you have to so the yeast gets immersed in the water. Wait 10-15 minutes or until foamy.
3. Add the oil and salt.
4. Blend in the flours and knead until elasticy, about 5 minutes or so.
5. Cover with parchment paper or a dish towel and let rise for 20-30 minutes.

New York Style Pizza Dough (without bread maker)

A basic “Big Apple” pizza dough recipe. This pizza dough is built for that signature thin-crust, “fold-able” slice New York is famous for.

Yields: 1 large or 2 small pizzas | Prep Time: 2 hours


2 1/4 teaspoon (1 package) instant dry active yeast
1 cup warm water (not hot!)
1/2 tablespoon sugar
3 cups bread flour, or as needed
2 tablespoon olive oil
1 1/2 teaspoon salt


1. Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.

2. Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it’s together enough to turn out on to a lightly floured work surface to knead.

3. Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.

4. Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.

5. Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.

6. Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.

7. When ready to use, remove from fridge, and let the dough come up to room temperature before using.

When The Dough Is Done….

Brush with a little olive oil or vegetable oil, then let the crust rise for 10 to 15 minutes. Add a little cornmeal to the bottom for an extra crispy crust. Spread with tomato sauce or toppings of choice. Bake pizza at 400 for about 20 to 25 minutes, or until crust is browned and cheese is melted and bubbly. Makes 2 to 3 12-inch pizzas, depending on the thickness of the crust, or one thick-crust 12-inch deep-dish pizza.

Here are some clever topping ideas:

– Pepperoni & Garlic
– Eggplant/Eggplant Parmesan (vegetarian)
– BBQ Chicken, Roasted Garlic, Onions
– Carnitas, Black Bean, Corn & BBQ Sauce
– BBQ Pork, Pineapple, Olives
– Spinach, Olives, Garlic, Onion, Bell Pepper, Eggplant (vegetarian)
– BBQ Meat Crumbles (veggie), Black Bean & Corn (vegetarian)
– Alfredo Sauce, Whole Milk Mozz, Campari (sweet) Tomatoes, Pepperoni & Garlic.

What’s your favorite kind of pizza?

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  • San Diego Happy Camper

    Thanks for sharing great pizza dough recipes! Freshly made dough’s are more tasty that those that are frozen. I like the idea of storing unused dough. It can spare me some time when I like to make pizza again. :)

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