In less time than you can drive to the store and back, this homemade pizza dough is ready.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1996


Recipe Summary

20 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Pulse flour, yeast, salt and sugar in a food processor until mixed.

  • Heat oil and water in a small saucepan or in a glass measuring cup in the microwave to between 120 and 130 degrees F. With the processor on, gradually pour the warm liquid through the feed tube. (If the mixture is too dry, add 1 or 2 tablespoons warm water.) Process until the dough forms a ball, then process for 1 minute to knead.

  • Transfer the dough to a lightly floured surface. Cover with plastic wrap and let rest for 10 to 15 minutes.


Make Ahead Tip: The dough can be made ahead, enclosed in a plastic bag and stored in the refrigerator overnight. Bring to room temperature before using.

Nutrition Facts

152 calories; protein 4.4g; carbohydrates 30.1g; dietary fiber 1.4g; sugars 1g; fat 1.2g; saturated fat 0.2g; folate 28.1mcg; calcium 7.2mg; iron 1.8mg; magnesium 9.4mg; potassium 52.9mg; sodium 389.9mg; thiamin 0.4mg.

Reviews (1)

Read More Reviews
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Perfect! a lovely dough perfect to make with young children such a short resting time means they will soon be eating their creation. Pros: super fast and easy to make Read More
Rating: 5 stars
I subbed WW pastry flour and regular yeast (let sit for the same amount of time- 15 minutes). Added fresh rosemary and Italian seasoning. It made a flavorful crisp and slightly chewy thin crust- awesome! So fast and simple. Worked great for my grilled pizza recipe and turned out 4 1/8-inch thickness pizzas about 8-10 inches in diameter each. Thanks! Read More
Rating: 3 stars
What do you bake it at? The recipe doesn't say what temp and how long to bake this crust at...I guess I'll just keep my eye on it and take the pizza out when it looks done...But I'm curious if anyone else opts to toast the crust a little before putting on the toppings. I usually do that and it tends to result in a crunchier sturdier crust. I hate soggy crust! Read More
Rating: 4 stars
Even great with different flours Made four batches in one evening for make your own pizza night. First I followed the recipe exact after that added my yeast and sugar to the water first then drizzle (this worked best for me). The last batch I used a mix of white hard wheat flour sprouted wheat flour and a bit of Italian 00 flour. All worked wonderfully with no issues. I did sprinkle my baking sheets with corn meal as well before spreading the dough. Pros: Quick easy very forgiving dough Cons: Might up the salt a tiny bit if you use Diamond Crystal kosher salt Read More
Rating: 5 stars
This was fast and easy! The dough was good. It was light and fluffy not chewy like I prefer but for fast crust that doesn't need to raise pretty good! We will definitely be making this again. Read More
Rating: 5 stars
Amazing dough consistancy Tried this one night when I was running late and didn't have time to rise my normal pizza dough - this recipe was a revelation! It was so quick! I just whizzed it all together as per the instructions and when I went to knead it the dough was soft and pliable a bit sticky but a floured board was sufficient. The dough rolled out very easily and went a long way and the finished result was thin and crispy. Will make again! Read More