With a container of this Five Minute Pizza Dough in your fridge, you can have pizza any time you want it.
Decide you want pizza? Reach in your fridge, cut off a piece of the dough, shape, top and bake.
It doesn't get any easier than this! You'll find yourself making pizza out of anything and everything - it's a great way to use up leftovers.
I first started making this easy pizza dough recipe in 2009, when I bought the book Artisan Bread in 5 Minutes a Day.
I made a few of the breads from the book and loved them, but the pizza dough was a game changer.
With this easy recipe, you can have fabulous homemade pizza any night of the week!
Basically you whip up a quick truly no knead dough and then store it in your fridge. When the craving for pizza hits, just cut off a chunk, shape, top and bake. It's that easy.
Water - you want lukewarm water.
Yeast, salt and sugar.
Extra virgin olive oil.
Unbleached all-purpose flour.
In a 5 quart lidded container, mix together the yeast, salt, sugar and olive oil with the water.
Mix in the flour using a wooden spoon. You can also use a food processor (with dough blade) or a stand mixture with a dough hook. I find it just as easy to use the wooden spoon. Sometimes you need to use your hands a little bit to work in all the flour.
Cover it, but not airtight and let is sit and room temperature until the door rises and then flattens a bit on top. This usually takes about 2 hours depending on the temperature of your house.
You can see how mine rose beautifully!
At this point you could actually use the dough and make pizza right now. Though, it does handle better when it's cold.
Store the container in the fridge, with a lid on it, but not airtight. I just leave one corner of the lid not snapped down in place.
You can store for up to 12 days and have pizza any time you want!
To use the dough, just sprinkle a bit of flour on the refrigerated dough and cut off about a grapefruit size piece (about 1 pound.)
Dusting with a little more flour, shape it into a ball, by pulling down all the sides and stretching it into a ball shape.
You can roll it out with a rolling pin or stretch it by hand. You might want to let it relax for a few minutes, while you prepare the toppings.
Then use it like you would your favorite pizza dough. Top with toppings, slide it into your oven (preheated to 500, with a pizza stone on one of the racks) and bake for 8 to 10 minutes.
You can see from the photo collage, that since it is now so easy to make pizza, I make pizza out of anything and everything in my fridge! Peppers and goat cheese, mushrooms and fresh mozzarella, sausage spinach and provolone - the possibilities are endless!
Pizza recipes (sub this dough):
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Five Minutes a Day Pizza Dough
- Mix the water, yeast, salt, sugar and olive oil in a 5-quart, lidded container (or bowl).
- Mix the flour in, without kneading. Use a wooden spoon, a stand mixer, or a food processor.
- Cover, not airtight, and let sit at room temperature for about 2 hours, until the dough rises and then flattens on top.
- Store in the fridge, keep it covered, but not air tight, and use within 12 days.
This was originally published in 2009 and has been updated for 2020.