Quick Yeast Dough for Pizza - Episode 2119

Makes two 12 to 14-inch diameter pizze


  • 3 cups unbleached King Arthur flour
  • 1 packet Pizza Crust Yeast (2 1/4 teaspoons )
  • 1 1/4 cups warm water
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • Ingredients


  1. Place 1 cup of flour in a large bowl or bowl of a stand mixer fitted with a dough hook. Add the yeast, water, salt, honey and olive oil and mix until blended. Add remaining 2 cups of flour and mix until the dough comes together.
  3. Transfer the dough to a lightly floured work surface and knead it with your hands for a couple of minutes. Use a bench knife to divide the dough in half.
  5. Preheat the oven to 450°F if using a stone (insert stone on lowest oven rack before preheating). 
  6. Otherwise oven temperature should be at 375°F for baking on a baking sheet or pizza pan.
  8. Place each dough piece on a sheet of parchment paper and roll or pat out each piece with your hands into a 12 inch diameter. Place the dough on the parchment on the baking sheets or place on a pizza paddle if using the baking stone. The paddle allows you to slide the pizza with the parchment onto the stone.
  10. Top with your choice of toppings and bake on the stone for 10-12 minutes or on the baking sheets for 15-20 minutes or until edges are brown and bottom is crusty.
  12. Variation: Add 1/3 cup toasted hulled pumpkin seeds to the dough when you knead it.

This recipe was featured on Season 21 - Episode 2119.

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What is the best way to store dough, and how long will it keep?

Thank you,


Jeff Lemley

Watched your show twice today on Pizza and I’m on my way to the market to find the Pizza Crust Yeast. Thanks


Had a little trouble finding the Pizza Yeast but eventually found it. Made the pizza and I loved it. We were just in Brooklyn at Grimaldi’s, where the line is a mile long, and they charge $16 for a naked pie. This one was every bit as good, if not better. I used hot sausage, sun dried tomatoes in oil, and fresh mozzarella. The crust came out a beautiful golden brown, crisp and delicious. It was very easy to make. I’m gonna make another for friends in a little while. Thanks

Reba Pistole

Love the recipe and the people who make them and share them for free with all of us… Thank you

nadia solange

I’ve tried many pizza dough recipes, even created my own. This recipe is wonderful, and so fast and easy – especially with the pizza crust yeast. I shape or roll it in semolina (not semolina flour) instead of flour to give this extra flavor and a tiny bit of crunch on the bottom of the crust. I also add about a Tablespoon of Malt Barley, which I use for bread and bagel doughs.
Tonight, I lined quarry tiles on my gas grill, and turned it as high as it would go. baked it with the cover on, and it was great. my oven temp doesn’t get that high. – a good alternative to lighting your oven on a hot day.

Thank you Maryanne!


Love your show Mary Ann!!

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