Sarah Copeland’s Quick Homemade Pizza Dough

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scratch pizza dough
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It’s 6 p.m. and your friends are coming over for dinner in an hour. This sounds like a job for store-bought pizza dough.

But if you have some free time the day before your guests arrive, give Sarah Copeland’s quick homemade pizza dough a whirl. You can mix up a batch in about 20 minutes, then refrigerate it for up to three days until you’re ready to use it.

PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen. 


Pinch of sugar

1¼ cups (30ml) warm water

2¼ teaspoons (7g) yeast

2 tablespoons extra-virgin olive oil, plus more for storage

2 cups (255g) bread flour

1 cup (175g) plus ¼ cup (44g) whole-wheat or whole-wheat white flour

1 teaspoon fine sea salt


1. Whisk the sugar and water in a small bowl. Sprinkle the yeast on top, which will feed on the sugar and come to life. Set aside until the yeast is foamy, 5 to 10 minutes. Stir in the olive oil.

2. In a medium bowl, combine the bread flour with 1 cup of the whole-wheat flour and the sea salt. Make a well in the center of the flour mixture and pour in the yeast mixture. Stir with a fork to make a shaggy dough.

3. Knead the dough with your hands or a wooden spoon for 3 to 5 minutes to make a cohesive ball. Turn onto a lightly floured work surface and knead until the dough is a smooth and elastic ball, about 5 minutes, adding up to ¼ cup more flour as needed to keep it from sticking.

4. Place the ball of dough in a lightly oiled plastic bag, seal and refrigerate overnight or up to three days, or freeze for up to a week. Defrost frozen dough in the refrigerator overnight and remove the dough from the refrigerator 2 hours before you plan to use it.

Nutrition Facts
  • 446 calories

  • 9g fat

  • 78g carbs

  • 14g protein

  • 1g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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