This easy same-day pizza dough recipe is not fussy (no double-rise), mostly hands-off, and ready in under 3 hours-perfect for when the craving for fluffy homemade pizza strikes.
This same-day pizza dough is a spin on my Italian-style fluffy pizza dough; just a smaller batch that makes one 12-inch pizza perfect for 2-4 people.
This dough is super versatile too. Use it to make mini pizzas, a homemade stromboli, or you could even make a foccacia-like pizza by adding extra-virgin olive oil, fresh rosemary and a sprinkling of flaky sea salt.
Spoon my simple homemade pizza sauce, over your same-day pizza dough or try my fresh cherry tomato pizza sauce for something a little extra.
This is a great recipe that you could do so much with; use your imagination, and enjoy.
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Ingredients & Substitutions
Notes & Substitutions for Key Ingredients
Active dry yeast: You can substitute with quick-rise yeast/instant yeast; however the preparation will be slightly different. Refer to the FAQ section below for the method if you wish to do this.
Sugar: Sugar is essential when using active dry yeast. The sugar feeds the yeast, bringing it back to life as it produces carbon dioxide which forms bubbles that make the dough rise.
Olive oil: Olive oil adds flavor and elasticity to the dough.
Flour: I used all-purpose unbleached flour in this recipe. I have used tipo 00 flour, in the past, but I really didn't see a big difference in texture. So to keep things simple I stock all-purpose unbleached flour in my pantry. If you decide to use tipo 00 flour, keep in mind that it absorbs less water than all-purpose flour, so you'll have to reduce the amount of water you use.
Kosher salt: Use ¼ teaspoon table salt in place of ½ teaspoon kosher salt.
How to Make Same-Day Pizza Dough
Activate the Yeast
In the bowl of a stand mixer (not necessary if you don't have one, use a bowl, your hands and some elbow grease!), combine the warm water and sugar. Stir until the sugar dissolves, then sprinkle the yeast over the top. Stir gently, then let the mixture sit for 5-7 minutes until it becomes foamy.
✨ Fun Fact
Yeast needs the right temperature and a bit of sugar to wake it up. Water that's too hot destroys it, and water that is too cold won't activate it. Around 100-110 degrees Fahrenheit is the sweet spot.
Prepare the Flour
In a separate bowl, whisk together the flour and salt.
✨ Fun Fact
Adding salt directly to the activated yeast can slow or even kill its activity. So, whisking the salt into the flour first, then adding the flour gradually to the proofed yeast, is best.
Add Olive Oil
Once the yeast has proofed and is foamy, stir in the olive oil.
Knead the Dough
Attach the dough hook to your stand mixer. With the mixer on low, gradually add spoonfuls of the flour mixture to the wet ingredients. Once incorporated, increase the speed to medium and knead for 5-10 minutes, until the dough is smooth and elastic.
You'll know it's ready when the bowl looks "clean", and the dough is not sticky. If the dough seems too sticky add a few teaspoons of flour or if it seems too dry, add a few teaspoons of water.
✨ Fun Fact
Kneading builds structure. Those 5-10 minutes of kneading are when gluten forms, and this network traps air, giving dough its airy texture.
Knead & Shape
Remove the dough from the bowl and on a floured surface knead it by hand for about 5 minutes (optional but great for adjusting the texture). Shape it into a ball, drizzle with olive oil, and return it to the oiled bowl. Cover with parchment paper and a warm, damp towel. Let it rise in a warm spot (the oven with just the light on works perfectly) for about 2 hours, or until doubled in size.
✨ Fun Fact
Letting the dough double in size gives the yeast time to create gas bubbles, which make your dough light and fluffy. Covering the dough with parchment paper (to prevent sticking) and a warm, damp towel keeps it from drying out during the rise.
Prepare for Baking
Position the oven rack on the lowest position, and heat your oven to 450 degrees Fahrenheit. Lightly oil your sheet pan, or use a pizza stone (I don't preheat my pizza stone; I stretch the dough onto the cold pizza stone), then stretch the dough out by hand. If it resists, let it rest for 5-10 minutes before continuing. Top your pizza however you like, then let it rest for 15 minutes before baking. This helps the dough puff up even more. Bake for 10-15 minutes if you're using a sheet pan, or 15-20 minutes if using a cold pizza stone, as mentioned above, or until the bottom is golden brown.
✨ Fun Fact
Stretch, don't roll the dough. Keep your rolling pin in the drawer because your hands will be your best tool here. Using your hands keeps those bubbles intact!
Tips & Tricks
- I highly recommend you make the dough, and bake the pizza on the same day. Although the risen dough can be frozen, and baked at another time, in my testing it had the best texture, and rise when it was made and baked on the same day.
- Use warm water (100-110 degrees Fahrenheit) to proof active dry yeast. Not too hot, not too cold.
- Add salt to the flour, not directly to the proofed yeast.
- Knead until the dough is smooth and elastic, roughly 5-10 minutes.
- Let the dough rise in a warm spot, like the oven with the light turned on or the microwave.
- Always stretch by hand to preserve the fluffy texture.
- Let the pizza with toppings rest 15 minutes before baking for extra lift.
Serving Suggestions
Pizza is perfect to eat on its own, but I can't resist a good salad to wrap up a meal.
Flavors to Inspire
- Pizza sauce + mozzarella + soppressata + honey drizzle
- Pizza sauce + Italian sausage + dollops of ricotta + hot honey drizzle
- Extra-virgin olive oil + sautéed mushrooms and leeks + gorgonzola
- Extra-virgin olive oil + artichoke hearts + sun-dried tomatoes + goat cheese
- Fig jam + prosciutto + pickled red onions + arugula + Parmigiano-Reggiano cheese
Make Ahead & Storage
Make Ahead: You can make the dough early in the day and refrigerate it. It will begin a slow rise. When you're ready to move forward, take the dough out of the fridge and keep it at room temperature until it doubles in size, then proceed with the recipe.
How to Freeze: I highly recommend you make and bake the pizza on the same day. Although the risen dough can be frozen, and baked at another time, in my testing it had the best texture, and rise when it was made and baked on the same day. Having said that should you wish to freeze the dough, do so after it has risen. Wrap it in parchment paper, then wrap again with plastic wrap. It will keep for 3 months.
How to Defrost Pizza Dough: Take the dough from the freezer, and thaw at room temperature for 4 hours on an oiled sheet pan, covered with parchment paper and a tea towel so the dough does not dry out. After 4 hours stretch the dough onto your pizza pan and continue with the recipe.
Another option is to thaw the dough overnight in the refrigerator, then transfer it to an oiled sheet pan, covered with parchment paper and a tea towel. Allow 1 hour, then proceed with the recipe.
How to Reheat: Reheat leftovers on a sheet pan in a 350-degree Fahrenheit oven for 10-15 minutes.
FAQ
You can use quick-rise/instant yeast, and the procedure is a bit different. Add the yeast straight into the dry ingredients and skip the sugar. Use warmer water, about 120-130 degrees Fahrenheit, and add the olive oil when you pour in the water. Because the hotter water makes the flour absorb more liquid, you'll need a bit more flour than the original 285 grams to get a smooth, workable dough. Once it comes together, knead it, let it rest for about 15 minutes, and then it's ready to stretch onto your pan.
If the yeast is not getting foamy, there are two reasons. The yeast may be past its expiration date, so check that first. And second, perhaps your water was too cold, which did not activate the yeast, or too hot, which destroyed the yeast.
Assuming the yeast is not expired and that the water temperature was ideal, perhaps the area where you left the dough to rise was not warm enough.
I ♥️ Hearing from You
If you enjoy this recipe, let me know by leaving a comment. I love knowing about any fun tweaks or clever swaps you make.
-Donna
Recipe
Same-Day Pizza Dough
Equipment
- kitchen scale
- measuring cups and spoons
- whisk
- medium bowl
- stand mixer with a dough hook
- parchment paper
- sheet pan/pizza stone
Ingredients
- ¾ cup warm water , 100-110 degrees Fahrenheit
- ½ teaspoon white sugar
- 1⅛ teaspoons active dry yeast, 4 grams
- 285 grams unbleached all-purpose flour, very rough estimate 2½ cups it's always best to use a kitchen scale for the most accurate measure
- ¾ teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil, plus more for oiling the pan and top of dough
Instructions
- Proof the Yeast: In the bowl of a stand mixer (not necessary if you don't have one, use a bowl, your hands and some elbow grease!), combine the warm water and sugar. Stir until the sugar dissolves, then sprinkle the yeast over the top. Stir gently, then let the mixture sit for 5-7 minutes until it becomes foamy.¾ cup warm water, ½ teaspoon white sugar, 1⅛ teaspoons active dry yeast
- Prepare the Flour: In a separate bowl, whisk together the flour and salt.285 grams unbleached all-purpose flour, ¾ teaspoon kosher salt
- Add Olive Oil: Once the yeast has proofed and is foamy, stir in the olive oil.1 tablespoon extra-virgin olive oil
- Knead the Dough: Attach the dough hook to your stand mixer. With the mixer on low, gradually add spoonfuls of the flour mixture to the wet ingredients. Once incorporated, increase the speed to medium and knead for 5-10 minutes, until the dough is smooth and elastic.You'll know it's ready when the bowl looks "clean", and the dough is not sticky. If the dough seems too sticky add a few teaspoons of flour or if it seems too dry, add a few teaspoons of water.
- Knead & Shape: Remove the dough from the bowl and on a floured surface knead it by hand for about 5 minutes (optional but great for adjusting the texture). Shape it into a ball, drizzle with olive oil, and return it to the oiled bowl. Cover with parchment paper and a warm, damp towel. Let it rise in a warm spot (the oven with just the light on works perfectly) for about 2 hours, or until doubled in size.
- Prepare for Baking: Position the oven rack on the lowest position, and heat your oven to 450 degrees Fahrenheit. Lightly oil your sheet pan, or use a pizza stone (I don't preheat my pizza stone; I stretch the dough onto the cold pizza stone), then stretch the dough out by hand. If it resists, let it rest for 5-10 minutes before continuing. Top your pizza however you like, then let it rest for 15 minutes before baking. This helps the dough puff up ever more. Bake for 10-15 minutes if you're using a sheet pan, or 15-20 minutes if using a cold pizza stone, as mentioned above, or until the bottom is golden brown.
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