Try this homemade 40-Minute Pizza Dough recipe the whole family will love. Made with Water, Yeast, Bread Flours and Kosher Salt. Easy step-by-step instr…
This 40-Minute Pizza Dough relies on simple, everyday ingredients such as warm (80-90 degrees f) water, rapid rise yeast (1 packet) and kosher salt. It comes together quickly and makes 4 servings, at about 566 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.
Updated Jun 30, 2026
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1.
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Preheat the oven to 200 degrees.
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Once the oven reaches 200 degrees, set a timer for 10 minutes.
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2.
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Using a 2-cup measuring cup, fill it with the warm water.
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Sprinkle yeast over the warm water and give it a quick stir so that all of the yeast gets wet.
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Be sure to wipe any yeast sticking to the spoon back into the water.
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Let the yeast mixture sit for about 5 minutes.
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3.
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Add bread flour and kosher salt to the large bowl of a stand mixure, and stir a few times to mix.
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4.
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By this time, the yeast should have started to bloom or look fluffy on the surface of the water.
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If not, give it another minute or two.
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Add the olive oil into the yeast mixture, and stir it to combine a bit.
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The oil wont completely mix with the water.
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5.
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Turn the mixer on to a medium low setting and gradually pour the yeast and oil mixture into the flour.
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Once all the liquid has been added, increase the mixer speed to medium and allow it to mix the dough for one minute.
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The dough will be sticky but not gooey.
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6.
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Pour a little blop (about 1 teaspoon) of olive oil into a large, oven safe bowl.
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Take the dough from the mixing bowl, and roll it around in your hands to make a ball.
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Put the dough ball into the oil of the other bowl.
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Swirl the dough around in the oil, and turn it over to coat the dough completely.
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7.
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By now, the oven should have been heated to 200 degrees for 10 minutes.
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Turn off the oven.
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8.
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Cover the bowl with the dough in it tightly with plastic wrap.
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Place the bowl in the warm oven and close the door.
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Now would be an excellent time to verify that you have turned the oven OFF.
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9.
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Allow dough to rise in the warm oven, in its wrapped bowl for 40 minutes or until dough has doubled in bulk.
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Setting a timer is a good idea here, too.
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10.
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Once the dough has doubled in bulk, remove it from the oven.
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Push down dough, and divide in half (or in 8 equal pieces, if you are making mini pizzas or calzones).
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Roll pieces into a ball.
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What to do from here:
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Freeze for later: At this point, you can put the balls of dough into individual zippered freezer bags and freeze for later.
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To use, place frozen dough into a large, oiled bowl.
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Turn to coat.
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Cover with plastic wrap and allow to thaw and rise on the counter for at least 8 hours or until doubled in bulk.
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I usually do this first thing in the morning, then it is ready at dinner time.
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Make pizza: Roll and/or stretch dough to cover a oiled baking sheet.
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Top with sauce and/or the toppings of your choice.
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We like to make one pizza brushed with olive oil, shredded cheese, and Italian seasoning, and one with leftover pasta sauce, shredded cheese and pepperoni.
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Boring, but tasty.
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If I am feeling sassy and want a grown-up pizza, I may put on shredded chicken, carmelized onions, and goat cheese.
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Bake in a preheated 500-degree oven for 9-14 minutes, or until cheese is melted, and crust is golden brown.
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Make calzone/stuffed pizza: Divide dough into 8 equal pieces, roll or stretch out into a 6-inch (or so) circle.
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Pizza toppings make great fillings, just use less wet ingredients and more meat/veggies/cheese.
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(Some ideas include browned sausage, cooked, diced potato, onion, and diced roasted red pepper.
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Cheese and pepperoni.
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Brie with thinly sliced apple and crumbled, cooked bacon.)
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Heat filling and place 1/3 cup of warm filling of your choice onto one side of the round, leaving 1/4 inch around the edges.
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Fold dough in half over the filling and press the edges to seal.
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Then roll about 1/4 inch of the edge from the bottom over the top and press to seal.
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Brush the top with olive oil.
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Bake in a preheated 450-degree oven for 12-15 minutes or until golden brown.
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Make focaccia bread: Roll and stretch dough onto a sheet pan.
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Brush the top with olive oil.
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Sprinkle with a hefty pinch of kosher salt and 1/2 teaspoon Italian seasoning.
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Sprinkle with about 1 cup of freshly grated parmesan cheese.
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You could also add a small amount of another topping, such as caramelized onions and crumbled goat cheese, or sliced black olives.
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Bake in a preheated 450-degree oven for 12-18 minutes or until cheese is melted and bread is lightly browned.
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Taste as you go and adjust the seasoning before serving.
- Avoid overcrowding the pan — cook in batches if needed for the best texture.
- Let the dish rest for a few minutes before serving so the flavors settle.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
No specific allergen information. Please check the ingredient list for possible allergens.
My Personal Notes
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1- 1/2 cup Warm (80-90 Degrees F) Water, 2- 1/4 teaspoons Rapid Rise Yeast (1 Packet), 4 cups Bread Flours (or Half Bread Flour And Half White Whole Wheat Flour), 1 teaspoon Kosher Salt, and more.
Yes, 40-Minute Pizza Dough falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.