Ack! I have been so busy that I didn’t lay out a single thing for dinner and haven’t been to the grocery store in a week. The kids are hungry, and my husband will be home soon. What in the world am I going to fix? It would be easier to just go grab a bite somewhere…

BUT WAIT!

This was literally my story today. If I could only place an icon so that you could smell the aroma wafting from the kitchen, maybe it’s just because I’m hungry at the moment, or maybe it just smells so good. Because of this simple recipe, dinner was ready within an hour of this craziness.

There have been days when I have had to come home, turn around, and leave again. Or, just as I described above, I forgot to lay something out to thaw or didn’t make it to the store. This recipe has saved me. The family loves it, and so do I. This recipe is so easy that I taught it to a group of students at our private school.

First things first, see the button above that says, “Jump to Recipe”? If you don’t want to read anything I have to say about flour substitutions, shredded cheese versus block cheese, and other ramblings I may have, then feel free to click it, and it will take you directly to the recipe. Super simple!

Now, let’s get down to the nitty-gritty of the recipe. There are a few options you have with this recipe, AND I don’t want you to make the same mistake I have over and over again (and still do—I did it tonight). If you notice the recipe, it calls for 2–2 ½ cups of flour. DO NOT use the full amount at the beginning. The first part of the recipe only calls for one cup. You will work your way up from there. It’s all about the feel of the dough. Once you get enough flour, your dough will feel smooth.

Flour is another thing I like to change out in this recipe. I prefer to use Kamut.

“What in the world is Kamut?!”

According to Dictionary.com, Kamut is a brand name for Khorasan wheat, an ancient grain. It has never been genetically modified, and it is low on the glycemic index. It is also higher than most grains in protein and fiber. Check out what Dr. Axe has to say about Kamut.

I am not a diabetic; however, I do have to watch my intake of carbs, of which Kamut is lower than regular flour (still not keto). I have personally experimented with testing my blood sugar levels with unbleached all-purpose flour and with Kamut. Kamut won! My numbers only increased by 3–4 points with Kamut. Whereas with normal flour, I could see a spike of 15-20+ points. It has felt wonderful to be able to add a slice of real sourdough bread with breakfast in the mornings and to be able to eat a slice or two of this yummy pizza.

Once again, I am not a doctor, and I am not diabetic. PLEASE use your discretion and do your research when trying out new things. I still use Unbleached All-Purpose flour for biscuits, my son’s absolute favorite, and French Bread, my daughter’s favorite. Yet, for me, Kamut is what I stick to.

If you are interested in more information on Kamut, purchasing it, or finding great recipes using it, I recommend The Food Nanny. She has been amazing at helping me learn how to use this flour in my everyday recipes.

Next, let’s talk cheese. As you can see in my photo, I have two very picky eaters. My little boy will not eat any sauce on his pizza, and my daughter only likes cheese (sometimes pepperoni). I will not bore you with how we manage to fix my son’s pizza in all of this.

I prefer block cheese over shredded. Yes, it does take an extra step in prepping, but knowing there aren’t any additives or preservatives in it makes me feel much better. Block cheese remains whole without any of that.

Check your bag of shredded cheese next time you are out shopping. You might find some surprises in there.

Okay…okay! I don’t say all of this to scare you. If all you can afford and have time for is shredded cheese, do it! No judgment here. I only tell you these things because this has been me. I’ve gone for the convenient foods for that very reason; they are convenient and cheap (especially when you have a great coupon). There was just something inside of me that knew I needed to change what my family was eating. I started by cooking more at home and have gradually moved (and am still moving) toward more clean ingredients.

However, if you are able to change in baby steps, then why not try? Begin by making a point of cooking from scratch instead of using boxed foods. Change to unbleached all-purpose flour instead of self-rising flour. These baby steps will make it easier to take those bigger steps.

One last thing, I know some will ask, I used a 15″ cast iron pizza pan here. It works great on the crust.

I truly hope you try this new recipe and find that it really is quick and easy.

Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Makin’ Macon!

Quick Pizza Dough

Are you in a hurry or just want to have a pizza night in? This recipe makes having pizza night super simple. Plus you have the added benefit of getting your kids involved!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Resting time 30

Total Time 1

Course Dinner

Cuisine American

Servings 8 servings (makes one 10-12″ pizza)

Calories 178 kcal

Equipment

1 10" – 12" pizza pan

Ingredients

2-2 ½ cups unbleached all purpose flour OR flour of your choice DIVIDED.
1 packet instant yeast (2 1/4 teaspoon)
1 ½ teaspoons sugar
¾ teaspoons salt
1/8-1/4 teaspoon garlic powder
1/8-1/4 teaspoon dried oregano optional
2 tablespoons olive oil + additional
¾ cup warm water

Instructions

Combine 1 cup flour, yeast, sugar, salt, garlic powder, and oregano.
Add olive oil and warm water.
Gradually add another cup of flour. Add additional flour as needed, stirring until the dough is forming into a cohesive elastic ball.
Drizzle bowl with olive oil.
Shape dough into ball, place in bowl, and cover with plastic wrap. Allow dough to rise for 30 minutes.
Preheat oven to 425 °F
Rollout dough into pan of your choice. Place olive oil on top of dough. Add sauce and your choice of toppings.
Bake for 13-15 minutes or until golden brown.

Notes

*Feel free to swap unbleached all purpose flour for the flour of your choice. Just be sure to make the proper adjustments for the hydration of the dough.

*Oregano is optional, but it does give the dough a nice flavor.

*Experiment with different sizes of pans. Deep dish works as well with this dough.

Keyword cast iron pizza pan, deep dish, dried oregano, Easy, instant yeast, Kid friendly, olive oil, pan pizza, pizza pan, Simple

About Me:

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan

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Quick Pizza Dough: A Family Favorite