How To Make Pizza Dough With Just 4 Ingredients
Looking for a pizza dough recipe that’s quick, foolproof, and made with ingredients you already have in your kitchen? This 4-Ingredient Pizza Dough is a game-changer! With just flour, yeast, salt, and water, you can skip delivery and start crafting your own delicious homemade pizzas.
Fun fact: Did you know the modern pizza we know and love originated in Naples, Italy, in the late 18th century? Back then, Neapolitan bakers created a flatbread topped with tomatoes, cheese, and simple ingredients as an affordable, satisfying street food for the working class. It was called pizza a portafoglio, or “folded pizza,” and it quickly became a hit!
Today, we’ll show you how to make it using some of our favorite tools from Zulay Kitchen to make prep a breeze.
How to Make 4-Ingredient Pizza Dough
Prep Time: 10 minutes | Cook Time: 7–12 minutes
Servings: 6 individual 10-inch pizzas
Ingredients
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- 5 cups all-purpose flour
- 1 ½ teaspoons active dry yeast
- 1 ½ teaspoons sea salt
- 2 ¼ cups cold water
Instructions
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- Pour 5 cups of all-purpose flour into a large bowl.
- Mix in the sea salt and active dry yeast. Give it a good stir using your hands or a silicone spatula.
- Pour the cold water gradually, mixing as you go. You’re looking for a fluffy, elastic consistency.
- Cover the bowl with a clean towel and let it rest for 5 minutes. No need to wait for it to rise—this recipe is meant to be quick!
- Transfer the dough onto a silicone baking mat and shape it into a round. Then, divide the dough into 6 equal portions.
- Take each dough ball and roll it into a thin circle with the French Rolling Pin.
- Place on a greased baking sheet or silicone mat, drizzle with olive oil, and add your favorite toppings (see ideas below).
- Preheat your oven to 525°F. Bake pizzas for 7–12 minutes until the crust is golden and crisp.
- Transfer your pizzas to a Zulay Kitchen Bamboo Pizza Peel, slice, and serve!
Pizza Topping Ideas For Your Homemade Pizza Dough
Margherita Pizza
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- Raw tomato sauce (pureed canned tomatoes)
- Olive oil
- Salt & pepper
- Buffalo mozzarella
- Fresh basil leaves
Hawaiian Pizza
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- Tomato sauce of choice
- Mozzarella cheese
- Cooked bacon or Canadian ham
- Fresh pineapple
Vegetarian Pizza
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- Pizza sauce
- Baby spinach
- Cherry tomatoes
- Bell peppers
- Onions
- Goat cheese or feta
- Black olives
Tips & Variations for Making Pizza Dough
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- Cold Water is Key: Using cold water slows yeast activation, allowing for a better dough texture.
- Make Ahead: You can refrigerate the dough for up to 2 days or freeze for later use.
- Mini Pizzas: Great for kids or parties—just divide dough into 8 instead of 6.
- Crispy Crust Tip: Preheat a pizza stone or baking sheet in the oven before placing your dough.
Make Your Homemade Pizza Today!
Making pizza at home shouldn’t be a hassle—and with this no-fail, 4-ingredient pizza dough recipe, it’s not! From prepping the dough to adding toppings and serving it piping hot on your bamboo pizza peel, every step of the process can be quick, fun, and totally customizable. So skip the pizza guy and roll up your sleeves. Your new Friday night ritual starts now!
Other Kitchen Tools You Need
Want to elevate your pizza game? These Zulay Kitchen tools make the process smoother:
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- Bench Scraper – Clean cuts and dough division made simple.
- Olive Oil Dispenser – Perfect drizzle every time.
- Pineapple Corer – Peel and core fresh pineapple with ease.
Shop now at Zulay Kitchen and bring #kitchenhappiness into your home.
Frequently Asked Questions About Homemade Pizza Dough
Can I use whole wheat flour instead of all-purpose flour?
Yes! Whole wheat flour adds a nuttier flavor and more fiber. You can replace up to half of the all-purpose flour with whole wheat. Keep in mind the dough may be slightly denser, so adjust water levels and kneading time as needed to maintain a fluffy consistency.
Can I freeze the dough for later use?
Absolutely. After dividing the dough into portions, wrap each one tightly in plastic wrap, then store it in a freezer-safe bag. When you're ready to use it, thaw it in the fridge overnight or on the counter for 2–3 hours. Then roll, top, and bake as usual.
How do I prevent the dough from sticking?
We recommend using silicone baking mats for a non-stick surface. You can also lightly flour your surface or grease it with olive oil. Avoid using too much flour, as it can make the dough tough. A bench scraper also helps lift the sticky dough.
Do I need to let the dough rise?
Not with this recipe! The 5-minute rest period helps the dough hydrate and come together. However, if you prefer a puffier crust, you can let it rise for 30 minutes to an hour before rolling it out. The recipe is versatile either way.
What’s the best oven temperature for pizza?
High heat is key for a crisp, golden crust. We recommend 525°F if your oven allows. If not, go as high as your oven safely permits. Preheating your baking sheet or pizza stone will also help get that crispy-bottomed crust you crave.
Can I use this dough for other recipes?
Yes! This dough works beautifully for calzones, flatbreads, or even garlic knots. It’s a fantastic base dough that adapts well to many baking projects. Just adjust baking time and toppings based on what you're making, and enjoy the versatility!
