Best Pizza Dough Recipe

Introduction

This best pizza dough recipe is simple to make and results in a perfectly crispy, chewy crust every time. Whether you have a pizza stone or not, this dough bakes beautifully in a hot oven and is a great base for all your favorite toppings.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 teaspoons granulated sugar
• 2 1/4 teaspoons active dry yeast or instant yeast (1 package)
• 3 1/2 to 4 cups bread flour (455g to 520g)
• 2 tablespoons olive oil
• 2 teaspoons salt

Instructions

1. Step 1: Place a pizza stone in the oven if you have one and preheat the oven to 500°F (or 475°F if that is the maximum temperature of your oven). This ensures the stone is hot when baking the pizza.
2. Step 2: In a large bowl, combine warm water, sugar, and yeast. If using active dry yeast, let it proof for 5 minutes until foamy. Instant yeast does not require proofing.
3. Step 3: Add the flour, olive oil, and salt. Stir with a wooden spoon or use a stand mixer fitted with a dough hook until the ingredients are well combined.
4. Step 4: Knead the dough for 5 minutes with the stand mixer or 6-7 minutes by hand until it becomes smooth and elastic. The dough will be slightly sticky but manageable.
5. Step 5: Lightly drizzle a clean bowl with olive oil. Place the dough ball in the bowl and turn it to coat. Cover with plastic wrap or a clean cloth and let it rise for at least 30 minutes, or up to 1 1/2 hours, until doubled in size.
6. Step 6: Divide the dough into 2 or 3 balls for larger pizzas, or more for personal sizes.
7. Step 7: Roll or stretch each dough ball out to about 1/4 inch thickness. Add 1/4 to 1/2 cup pizza sauce, sprinkle with freshly grated mozzarella cheese, and add any other desired toppings.
8. Step 8: Bake for 5 to 10 minutes, until the cheese is melted and the crust is golden brown and crispy on the edges.
9. Step 9: Allow the pizza to cool slightly before slicing and serving.

Tips & Variations

• For a chewier crust, use bread flour as specified; all-purpose flour works but yields a softer crust.
• If you don’t have a pizza stone, bake the pizza on a preheated baking sheet upside down for similar results.
• Try adding dried herbs like oregano or basil to the dough for extra flavor.

Storage

Store any unused dough in an airtight container in the refrigerator for up to 3 days. Before using, let it come to room temperature for about 30 minutes and then stretch as usual. You can also freeze dough balls wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the fridge before using. Leftover baked pizza can be reheated in a hot oven or skillet to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used interchangeably and does not require proofing. Simply mix it directly with the dry ingredients.

How thick should I roll the dough?

Roll or stretch the dough to about 1/4 inch thickness for a balanced crust that is crispy on the edges yet chewy inside.

Best Pizza Dough Recipe

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★★★★★

4.5 from 99 reviews

This BEST Pizza Dough Recipe creates a delicious, crispy, and chewy crust perfect for homemade pizzas. The dough is easy to prepare using simple ingredients like warm water, yeast, bread flour, olive oil, and salt. It requires a short rise time and can be baked in a very hot oven for an authentic pizzeria-style finish. Whether you prefer classic cheese or loaded toppings, this versatile dough forms the perfect base for all your pizza creations.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 5-10 minutes
• Total Time: 50-70 minutes
• Yield: 2 to 3 medium pizzas 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Ingredients

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Pizza Dough Ingredients

• 1 1/2 cups warm water (110°F)
• 2 teaspoons granulated sugar
• 2 1/4 teaspoons active dry yeast or instant yeast (1 package)
• 3 1/2 to 4 cups bread flour (455g to 520g)
• 2 Tablespoons olive oil
• 2 teaspoons salt

Instructions

1. Preheat Oven and Prepare Pizza Stone: Place a pizza stone in your oven if available and preheat to 500°F (or 475°F if 500 isn’t possible). This ensures the stone is thoroughly heated for perfect crust baking.
2. Activate Yeast: In a large bowl, combine warm water, granulated sugar, and yeast. If using active dry yeast, allow it to proof for 5 minutes until foamy. Skip waiting if using instant yeast.
3. Mix Dough Ingredients: Add bread flour, olive oil, and salt to the yeast mixture. Stir together using a wooden spoon or a stand mixer fitted with a dough hook until ingredients are incorporated.
4. Knead the Dough: Knead the dough for 5 minutes using a stand mixer or 6-7 minutes by hand until it becomes smooth and elastic. It should be slightly tacky but manageable.
5. Let Dough Rise: Lightly oil a clean bowl with olive oil. Place the dough ball inside and turn it to coat with oil. Cover with plastic wrap or a clean cloth and let it rise for a minimum of 30 minutes, up to 1 1/2 hours, until doubled in size.
6. Divide the Dough: Once risen, divide the dough into 2 or 3 balls depending on pizza size preferences. You can make more if you want smaller, personal pizzas.
7. Shape the Dough: Roll, pat, or stretch each dough ball to about 1/4 inch thickness to prepare the pizza base.
8. Add Toppings: Spread 1/4 to 1/2 cup of pizza sauce over the dough, then sprinkle freshly grated mozzarella cheese and arrange any other toppings you desire.
9. Bake the Pizza: Bake pizzas on the hot pizza stone or baking sheet for 5-10 minutes until the cheese is melted and the crust is golden brown and crispy at the edges.
10. Cool and Serve: Allow the baked pizza to cool slightly before slicing and serving to enjoy the perfect homemade pizza experience.

Notes

• Using a pizza stone helps achieve a crispier crust by evenly distributing heat.
• If active dry yeast is used, proofing is necessary; instant yeast can be added directly.
• Dough can be made ahead and refrigerated for up to 24 hours to develop more flavor.
• Adjust flour amount slightly depending on humidity and dough stickiness.
• For thinner crust pizzas, stretch the dough thinner than 1/4 inch.

Keywords: pizza dough, homemade pizza, pizza crust, easy pizza dough, Italian pizza dough