A ball of dough sitting on your counter can turn into pizza night, a batch of flaky hand pies, or soft pretzels fresh from the oven. One good dough recipe, handled a few different ways, stretches a long way in a home kitchen.
This roundup pulls together pizza dough and pie dough favorites, including ideas inspired by America’s Test Kitchen’s Season 19 episodes, plus smart ways to stretch a tub of store-bought dough into something new. You’ll find classic pies, stuffed calzones, breakfast pizza, and even dessert built from the same humble dough base.
Quick picks:
- Best for pizza night: Classic Pizza Dough, a reliable base that works in a food processor or stand mixer.
- Best for dessert: Chocolate Cream Pie with an All-Butter Crust, rich and silky with a crisp, buttery shell.
- Best for a crowd: Pizza-Dough-Wrapped Roast Chicken, a showstopping twist on weeknight dinner.
- Best quick fix: One-Hour Pizza, ready from start to finish in about sixty minutes.
1. One-Hour Pizza
This dough comes together fast, with no overnight rise needed. It’s built for weeknights when the craving hits and takeout feels like too much waiting.
Yield: 1 pizza (serves 4) | Prep: 20 minutes | Rise: 20 minutes | Bake: 10 minutes at 500°F
Ingredients:
- 2 cups bread flour
- 1 packet instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- ¾ cup warm water
- 1 tablespoon olive oil
Method: Mix dry ingredients, add water and oil, knead 5 minutes. Rest 20 minutes. Stretch, top, and bake on a hot stone for crisp pizza fast.
2. All-Butter Pie Dough
An all-butter crust delivers the flakiest layers and the richest flavor of any pie dough you’ll make at home. Butter’s higher water content, compared to shortening, creates steam pockets that puff into thin, crisp layers.
Yield: 2 crusts | Prep: 15 minutes | Chill: 1 hour
Ingredients:
- 2½ cups flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 sticks cold unsalted butter, cubed
- 6-8 tablespoons ice water
Method: Cut butter into flour until pea-sized. Add ice water gradually. Form two disks, chill one hour before rolling.
3. Chocolate Cream Pie with an All-Butter Crust
This pie pairs a crisp, buttery shell with a silky chocolate filling that sets firm enough to slice clean. The crust from the recipe above is the foundation here, blind-baked until golden.
Yield: 8 slices | Prep: 30 minutes | Chill: 4 hours | Bake: 20 minutes at 375°F
Ingredients:
- 1 all-butter pie crust, blind-baked
- 2 cups whole milk
- 6 ounces chopped dark chocolate
- 4 egg yolks
- ⅔ cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons butter
Method: Whisk yolks, sugar, cornstarch. Temper with hot milk, cook until thick, stir in chocolate and butter. Pour into crust, chill until set. Explore more cream pie recipes for other silky, make-ahead desserts.
4. Classic Pizza Dough
This is the dough recipe worth memorizing, since it works for thin-crust pies, deep-dish, and everything between. A food processor kneads it in under two minutes, and the dough only needs about an hour to double at room temperature.
Yield: 2 pizza crusts | Prep: 15 minutes | Rise: 1 hour (or overnight in fridge)
Ingredients:
- 3 cups bread flour
- 2 teaspoons instant yeast
- 1¼ cups warm water
- 2 tablespoons olive oil
- 1½ teaspoons salt
- 1 teaspoon sugar
Method: Pulse flour, yeast, sugar in processor. Add water and oil, process into a ball. Knead briefly, rise until doubled, divide, and stretch. Try it with recipes from our list of types of pizza for new topping ideas.
5. Sausage and Pepper Calzones
Calzones turn pizza dough into a hearty, foldable dinner stuffed with sausage, peppers, and melted cheese. The folded shape seals in the filling so every bite stays juicy.
Yield: 4 calzones | Prep: 25 minutes | Bake: 18 minutes at 475°F
Ingredients:
- 1 batch pizza dough, divided into 4
- 1 pound Italian sausage, cooked and crumbled
- 1 bell pepper, sliced and sautéed
- 1½ cups shredded mozzarella
- ½ cup ricotta
- 1 egg, beaten (for wash)
Method: Fill dough rounds, fold, crimp edges, brush with egg. Bake until golden and puffed. Pair with ideas from our sausage recipes collection for more filling inspiration.
6. Spinach and Ricotta Stromboli
Stromboli rolls pizza dough around layers of filling instead of folding it into a pocket, giving you a spiral of cheese and greens in every slice. It slices neatly, which makes it a good pick for sharing.
Yield: 1 loaf (serves 6) | Prep: 20 minutes | Bake: 25 minutes at 400°F
Ingredients:
- 1 batch pizza dough
- 2 cups fresh spinach, wilted
- 1 cup ricotta
- 1 cup shredded mozzarella
- 2 cloves garlic, minced
- 1 egg wash
Method: Roll dough into a rectangle, layer filling, roll tightly, seal seam. Brush with egg, bake until deep golden. See more in our spinach recipes roundup.
7. Pizza-Dough Scallion Pancakes
Pizza dough makes a surprisingly good shortcut for scallion pancakes, giving you that same crisp, flaky, savory bite without a separate dough recipe. The trick is rolling it thin and layering in plenty of scallions and sesame oil.
Yield: 4 pancakes | Prep: 15 minutes | Cook: 4 minutes per side
Ingredients:
- 1 batch pizza dough, divided into 4
- 1 cup chopped scallions
- 2 tablespoons sesame oil
- Salt to taste
- Neutral oil for frying
Method: Roll dough thin, brush with sesame oil, scatter scallions, roll into a coil, flatten, and pan-fry until crisp and golden on both sides.
8. Pizza-Dough Kouign-Amann
This French pastry usually takes a laminated dough and a lot of patience, but pizza dough gets you close with a fraction of the work. Butter and sugar folded into the dough caramelize into a sticky, crackling crust.
Yield: 6 pastries | Prep: 25 minutes | Rest: 20 minutes | Bake: 25 minutes at 375°F
Ingredients:
- 1 batch pizza dough
- 6 tablespoons softened butter
- ¾ cup sugar, divided
Method: Roll dough, spread butter, sprinkle sugar, fold like a letter twice. Cut into pieces, press into a muffin tin, bake until deeply caramelized.
9. Pizza-Dough-Wrapped Roast Chicken
Wrapping a whole chicken in pizza dough locks in moisture and bastes the bird in its own juices as it roasts. Carving through the golden crust reveals tender, juicy meat underneath.
Yield: 4 servings | Prep: 20 minutes | Roast: 1 hour 15 minutes at 425°F
Ingredients:
- 1 whole chicken (about 4 pounds)
- 1 batch pizza dough
- 2 tablespoons olive oil
- Salt, pepper, herbs to taste
Method: Season chicken, truss, roll dough into a large sheet, wrap fully around chicken, seal seams. Roast until dough is golden and chicken reaches 165°F.
10. Garlic Knots
Garlic knots take scraps of pizza dough and turn them into a buttery, garlicky snack that disappears fast at the table. A good knot is soft inside with a slightly chewy crust.
Yield: 12 knots | Prep: 20 minutes | Bake: 12 minutes at 425°F
Ingredients:
- 1 batch pizza dough, cut into 12 strips
- 4 tablespoons melted butter
- 3 cloves garlic, minced
- 2 tablespoons chopped parsley
- ¼ cup grated Parmesan
Method: Tie each strip into a knot, bake until golden, toss immediately in garlic butter and Parmesan.
11. Soft Pretzel Bites
These bites get their deep brown color and chewy crust from a quick dip in a baking soda bath before baking. They come out of the oven shiny, salty, and begging for mustard.
Yield: 4 servings | Prep: 20 minutes | Bake: 12 minutes at 450°F
Ingredients:
- 1 batch pizza dough, cut into bite-sized pieces
- 10 cups water
- ⅔ cup baking soda
- 1 egg wash
- Coarse pretzel salt
Method: Boil dough pieces briefly in baking soda water, drain, brush with egg wash, sprinkle salt, bake until deep brown.
12. Skillet Focaccia
Baking focaccia in a cast iron skillet gives the bottom crust a deep, almost fried crunch while the inside stays pillowy soft. Olive oil pooled in the dimples turns golden and fragrant as it bakes.
Yield: 1 skillet loaf | Prep: 15 minutes | Rise: 45 minutes | Bake: 25 minutes at 425°F
Ingredients:
- 1 batch pizza dough
- ¼ cup olive oil
- Flaky salt
- Fresh rosemary
Method: Press dough into an oiled skillet, dimple with fingers, drizzle oil, top with rosemary and salt, bake until golden.
13. Pepperoni Pizza Rolls
These little rolls pack pepperoni and melted mozzarella into bite-sized pinwheels that are easy to grab for game day. They bake up fast and stay crisp outside, gooey inside.
Yield: 16 rolls | Prep: 20 minutes | Bake: 15 minutes at 400°F
Ingredients:
- 1 batch pizza dough
- 1 cup shredded mozzarella
- 30 slices pepperoni
- 2 tablespoons marinara, for dipping
- 1 tablespoon melted butter
Method: Roll dough into a rectangle, layer cheese and pepperoni, roll tight, slice into rounds, bake until golden. Serve with marinara.
14. Apple Hand Pies
Hand pies take the all-butter crust recipe and fold it around spiced apples for a portable, flaky treat. They travel well, which makes them a good pick for lunchboxes or picnics.
Yield: 8 hand pies | Prep: 30 minutes | Bake: 22 minutes at 400°F
Ingredients:
- 1 batch all-butter pie dough
- 3 apples, peeled and diced
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 egg wash
Method: Cook apples with sugar and spices until thick. Fill dough rounds, fold, crimp, brush with egg, bake until golden. More ideas live in our pie recipes collection.
15. Parmesan Breadsticks
These breadsticks turn basic pizza dough into a crisp, cheesy side that pairs well with pasta or soup. A generous coat of Parmesan and garlic butter makes them hard to stop eating.
Yield: 8 breadsticks | Prep: 15 minutes | Bake: 14 minutes at 425°F
Ingredients:
- 1 batch pizza dough, cut into strips
- 3 tablespoons melted butter
- 2 cloves garlic, minced
- ½ cup grated Parmesan
- 1 teaspoon dried oregano
Method: Roll dough into sticks, brush with garlic butter, bake until golden, top with Parmesan and oregano fresh from the oven.
16. Pizza-Dough Cinnamon Rolls
Pizza dough makes a surprisingly soft, chewy base for cinnamon rolls without the wait for a sweet yeasted dough to rise twice. Swirled with brown sugar and cinnamon, they bake up sticky and fragrant.
Yield: 8 rolls | Prep: 20 minutes | Bake: 22 minutes at 375°F
Ingredients:
- 1 batch pizza dough
- ½ cup brown sugar
- 2 tablespoons cinnamon
- 4 tablespoons softened butter
- 1 cup powdered sugar, for glaze
Method: Roll dough, spread butter and cinnamon sugar, roll into a log, slice, bake, then drizzle with glaze while warm.
17. Bacon and Egg Breakfast Pizza
This pizza turns breakfast staples into a shareable morning meal baked right on pizza dough. Crisp bacon, soft eggs, and melted cheese make it feel like brunch in a slice.
Yield: 1 pizza (serves 4) | Prep: 15 minutes | Bake: 14 minutes at 450°F
Ingredients:
- 1 batch pizza dough
- 6 slices bacon, cooked and chopped
- 4 eggs
- 1 cup shredded cheddar
- 2 tablespoons chopped chives
Method: Par-bake dough 5 minutes, top with cheese and bacon, crack eggs on top, bake until whites set and crust is golden.
18. Pizza-Dough Zeppole
These Italian doughnuts turn pizza dough into golden, pillowy bites dusted heavy with powdered sugar. Fried hot and eaten fresh, they’re a simple dessert that comes together in minutes.
Yield: 24 pieces | Prep: 10 minutes | Fry: 3 minutes per batch
Ingredients:
- 1 batch pizza dough, torn into small pieces
- Oil for frying
- 1 cup powdered sugar
Method: Fry dough pieces in batches until puffed and golden, drain, toss generously in powdered sugar while warm.
19. Pizza-Dough Baked Brie
Wrapping brie in pizza dough and baking it until golden turns a simple cheese board centerpiece into a warm, gooey showstopper. A drizzle of honey and crushed nuts on top rounds it out.
Yield: 8 servings | Prep: 15 minutes | Bake: 20 minutes at 400°F
Ingredients:
- 1 batch pizza dough
- 1 wheel brie (8 ounces)
- 2 tablespoons honey
- ¼ cup chopped walnuts
Method: Wrap brie fully in dough, seal seams, bake until deep golden. Drizzle with honey and walnuts before serving warm. Find more starters in our Italian appetizers list.
Season 19 Recipes vs. Related Dough Ideas
America’s Test Kitchen’s Season 19 episodes feature a handful of dough recipes worth knowing by name, including the all-butter pie dough and chocolate cream pie from Episode 2, and the One-Hour Pizza from Episode 12’s Weeknight Italian. Both recipes were built for home kitchens, with step counts kept low and ingredients kept simple.
The recipes beyond those two episodes in this list are related dough ideas, mostly built from a basic pizza dough or pie dough base stretched into new shapes. Calzones, stromboli, garlic knots, and cinnamon rolls all start from the same dough you’d use for pizza night. Hand pies and baked brie both lean on the same all-butter crust used for the chocolate cream pie.
Here’s a quick way to tell them apart:
| Recipe Type | Source | Base Dough |
|---|---|---|
| One-Hour Pizza | ATK Season 19, Episode 12 | Quick pizza dough |
| All-Butter Pie Dough & Chocolate Cream Pie | ATK Season 19, Episode 2 | All-butter pie dough |
| Calzones, Stromboli, Rolls, Knots | Related dough ideas | Classic pizza dough |
| Hand Pies, Baked Brie | Related dough ideas | All-butter pie dough |
Knowing which base dough a recipe starts from makes it easier to batch cook. Make a double portion of pizza dough on a Sunday, and you’ve got enough for pizza night plus a batch of garlic knots or cinnamon rolls later in the week.
Choosing the Right Dough for Each Recipe
Pizza dough and pie dough behave differently in the oven, and picking the right one for the job makes a real difference in texture. Pizza dough is yeasted and stretchy, built to puff and chew. Pie dough is cold, butter-based, and built to flake.
For savory, bready results, reach for pizza dough. It holds up to rolling, folding, and stuffing, which is why it works for calzones, stromboli, breadsticks, and even scallion pancakes. It also tolerates a little neglect. An overproofed batch still bakes up fine, just a touch more airy.
Pie dough asks for more care. Cold butter is the whole point, so warm hands and a warm kitchen are the enemy. Chilling the dough before and after rolling keeps those butter layers intact, which is what gives a crust its flake.
A few guidelines help match dough to dish:
- Yeasted pizza dough suits anything rolled, stuffed, or shaped by hand, like stromboli or pretzel bites.
- All-butter pie dough suits anything that needs a crisp, flaky shell, like hand pies or cream pie.
- Quick one-hour dough suits last-minute dinners when there’s no time for a long rise.
- Make-ahead refrigerated dough suits weekend batch cooking, since both pizza and pie dough keep well chilled for a day or two.
Stock both in the fridge or freezer, and a weeknight dinner or weekend dessert is never far off. For more inspiration on stretching simple doughs, our phyllo dough recipes and sourdough recipes collections cover other dough styles worth having on hand.
