Easy Homemade Pizza Dough


When I have a bit of extra time, usually on weekends, and a little forethought, I whip up a batch of homemade pizza dough. This super simple recipe by Chloe Coscarelli, makes a nice, smooth, fluffy dough that bakes up almost like a pan pizza crust. I always mix a double batch, so I have dough left over for Cinnamon Rolls.

You can play with the flour ratios. I used half whole wheat and half white, to make it a little healthier. You just need to get started about 2 hours before you plan to eat the pizza.

Easy Pizza Dough

Source: Chloe’s Kitchen

  • 1 package Active dry yeast
  • 1 cup Water
  • 2 ½ cups All-purpose flour, or 1/2 white, 1/2 whole wheat
  • 1 tbsp. Olive oil
  • 1 tsp. Salt
  • 1 tbsp. Maple Syrup




1. Blend ingredients with dough hook until smooth. Placed dough in well-oiled bowl and rotate
2. Place in warm place until doubled (1-1 1/2 hours). Place dough on lightly floured surface and shape into a disk.
3. Knead for 5 minutes, using the steering wheel technique. Use immediately or cover tightly with plastic wrap and refrigerate or freeze.


      1. Some stores such as Whole Foods carry vegan chorizo or a smoked sausage with a spicy chorizo flavor. Field Roast is a popular vegan brand. Ives brand also has a vegan chorizo crumble. These products are usually made with a concentrated vegetable or soy protein, grains and spices. There are some recipes out there as well. Brian Patton, the author of “The Sexy Vegan” has several good vegan sausage recipes as does Isa Chandra Moskowitz, of Post Punk Kitchen (ppk.com).

    1. I actually have always preferred 100 % whole wheat flour for everything, but it is an acquired taste and Steve prefers half n half
      ;-). It does make for a lighter product I have to agree.

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