This is the easiest 10 Minute Pizza Dough you will ever come across, not to mention the chewy, flavorful crust! New York style pizza has never been so effortless (and tasty)!
This is not your average pizza dough. This is that perfect dough that results in an airy, chewy crust, and a perfect firm bottom. No one likes grabbing a piece of pizza and the bottom falls out, leaving your cheese sliding off the pizza and onto the plate. That’s depressing.
Storing leftover pizza properly will ensure that it tastes just as great later on. If you’ve made extra dough or have leftover slices, here’s how to store them:
- In the fridge: Wrap the unused dough tightly in plastic wrap and place it in an airtight container. It will keep for up to 2 days in the fridge.
- In the freezer: You can freeze the dough in a well-sealed airtight container for up to 3 months. Thaw in the fridge overnight before using.
- In the fridge: Place leftover pizza slices in an airtight container. They will keep for 3 to 4 days in the refrigerator.
- In the freezer: If you want to freeze your slices, wrap them individually in plastic wrap, and then place them in a zip-top freezer bag. They can be stored for up to 2 months.
Leftover pizza can be brought back to its original glory with proper reheating:
- Oven Method: Preheat your oven to 375°F (190°C). Place the pizza on a baking sheet and bake for 10-12 minutes or until the cheese is bubbly and the crust is crispy.
- Stovetop Method: For a quicker method, heat a non-stick skillet over medium heat. Place the pizza slice in the skillet and cover with a lid. Cook for 5-7 minutes, checking periodically to ensure it doesn’t burn.
- Microwave: If you’re in a hurry, the microwave can be used, but it tends to make the crust a bit soggy. To help with this, place a microwave-safe plate with the pizza on top of a microwave-safe mug half-filled with water, and heat for 30-45 seconds.
- Yeast Proofing: Make sure the yeast is fresh and active. It should become foamy and bubbly after being mixed with the warm water and sugar. If it doesn’t, it may be expired, and you’ll need to replace it.
- Flour Choices: If you want a more authentic Italian experience, consider using ’00’ flour. This flour is finely milled, giving the crust a delicate texture.
- Allowing the Dough to Rest: If the dough keeps springing back to its original shape while you’re trying to form the pizza, let it rest for a few minutes. This allows the gluten to relax, making it easier to shape.
- Use a Preheated Pizza Stone: Using a preheated pizza stone will give you that pizzeria-like crispy bottom. Make sure to preheat the stone with the oven to get it nice and hot.
- Cornmeal Magic: Don’t skimp on the cornmeal! This adds texture and ensures the dough won’t stick to the paddle or the pizza stone.
- Customize Your Toppings: Feel free to experiment with your favorite toppings. From different cheeses and meats to a variety of fresh vegetables, the possibilities are endless.
- Practice Makes Perfect: The flicking technique for getting the pizza onto the stone takes some practice. Don’t be discouraged if it doesn’t go perfectly the first time. Keep trying, and you’ll get the hang of it.
How to make this easy 10 Minute Pizza Dough?
- First, combine the water, salt, honey, olive oil, and yeast. Stir to dissolve.
- Add the flour and the seasonings. Kneed for 5-8 minutes until the dough is still a bit sticky, but does not stick to the sides of the mixing bowl. The dough should not leave dough on your hands when you handle it.
- Throw the dough into a lightly oiled bowl, cover with a damp towel, and let it rise for 2 hours.
- Punch the dough down, then divide into three balls.
- Lightly shape the dough into a ball. Begin to shape the dough into a pizza, being careful not to touch the edges. Touching the edges will deflate the airpockets out of the crust, and will result in a flat crust instead of an airy one.
- Sauce it! Spread your home made sauce all over the pizza pie.
- Top it! All the cheese and Italian meats!
- Cook it! 450° for ten minutes.
- Grab it out with the pizza paddle.
- Slice it!
Try My Other Pizza Recipes!
10 Minute Pizza Dough
- Stand mixer with dough hook attachment
- Measuring spoons
- Pizza paddle
- Ceramic pizza stone
- Pizza cutter
- 2 cup warm water
- 1 TBS sugar
- 1 packet active dry yeast (2 1/4 tps)
- 1.5 TBS salt
- 1 TBS olive oil
- 5 1/2 cup all purpose flour OR 00 flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp basil
- 1/2 tsp oregano
- 2 cup shredded mozarella cheese
- 1 28 OZ can of crushed tomatoes
- 1 tsp salt
- 1 tsp oregano
- 1 tsp basil
- 1 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/2 tsp sugar
- sliced black olives
- bell peppers
- hot peppers
- Proof the yeast. Combine the water, sugar, and yeast in the stand mixer mixing bowl. Use a spoon to lightly stir, then allow the yeast to get foamy and bubbly for 5 minutes.
- Mix and knead the dough. Add the flour to the stand mixer bowl. Attach the dough hook to the mixer, then begin to mix the dough on low speed. Allow the mixer to kneed the dough for 5-8 minutes, until the dough is smooth and not sticking to the sides. The dough should ball up around the dough hook. If the dough is too loose, add 1 TBS of flour at a time until the dough comes together.
- Rise the dough. Lightly oil a large bowl, then place the pizza dough in it and cover it with a damp kitchen towel. Allow the dough to rise for 2 hours in a warm draft free location.
- Make the pizza sauce. Combine the crushed tomatoes, salt, oregano, basil, garlic powder, red pepper flakes, and sugar in a medium sized pot over medium low heat. Once the sauce begins to boil, reduce the heat to a simmer and cook for 20 minutes.
- Divide the dough. Once the dough has risen, punch the dough down. Divide the dough into three equal sized balls. Tuck the corners under the dough to create a smooth ball of dough. Sprinkle cornmeal on your work surface, then place the dough balls on the cornmeal and cover them with a damp kitchen towel. Allow them to rise for 20 minutes.
- Prepare the workspace. Place the pizza stone on the bottom rack of the oven, then preheat the oven to 500 degrees. Remove any other racks from the oven. Sprinkle a generous amount of cornmeal all over the pizza paddle.
- Shape the pizza dough. Working with one ball of dough, place it on top of the cornmeal in the center of the pizza paddle. Punch the center, being careful to not touch the edges of the dough ball. Flip the dough over to the other side, brushing more cornmeal under the other side of the dough if necessary. Punch down in the center again. DO NOT touch the 1 inch outer edges of the dough- this will be the fluffy crust. Moving the pizza in a clockwise rotation, begin to work the edges by stretching the edges, making sure not to stretch the center too thin. You may need to let the pizza rest for 5 minutes and work it again if it keeps springing back to its original size.
- Add the pizza toppings. Spread 3-6 tbsp of sauce on the pizza, spreading evenly and keeping away from the 1 inch edge of the pizza. Add a generous handful of toppings and cheese.
- Place the pizza on the pizza stone. Hover the pizza paddle directly over the pizza stone. Angle the tip of the pizza paddle towards the pizza stone, and use your wrist to flick the pizza edge onto the pizza stone. Slowly slid the pizza paddle from under the pizza and onto the stone- THIS TAKES PRACTICE!
- Bake for 10 minutes. Bake the pizza for 10-13 minutes, until the cheese is melted and it has reached the desired texture. Use the pizza paddle to lift under the edge of the pizza and slide the pizza onto it. Remove the pizza from the oven, then slide the pizza onto your work surface. Use a pizza cutter to slice the pizza into 8 even slices. Repeat this process with the other balls of dough. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
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