Pizza Dough
Perfectly chewy, crispy and bubbly, this pizza crust will put that take out pizza to shame. Within an hour, you too can make a quality pizza crust.
Chewy, crispy, golden-brown goodness—right from your own oven.
You don’t need a pizza oven (or a delivery guy on speed dial) to make a pizza night worth remembering. This crust is everything: soft and chewy in the center, crispy at the edges, and packed with that fresh-from-the-bakery flavor. It’s made with simple pantry staples, requires no special equipment, and comes together in just about an hour.
Whether you top it with mozzarella and fresh basil or load it up with pepperoni, sausage, and everything in between—this dough is your perfect pizza-night foundation.
“It’s bubbly, chewy, and totally addicting. One bite and you’ll never go back to store-bought.”
Why You’ll Love It
Crispy Outside, Chewy Inside – A perfect bite every time.
No Fancy Tools – Just a bowl and some elbow grease (or a mixer).
Pantry Staple Ingredients – Nothing you have to hunt for.
Versatile Base – Margherita? Meat-lovers? You do you.
Quick & Simple – Just one short rise and it’s ready to go.
Ingredients & Substitutions
| INGREDIENT | WHY IT MATTERS | NOTES / SWAPS |
|---|---|---|
| Bread Flour | Adds chew and structure | All-purpose works too (just slightly softer) |
| Instant Yeast | Helps dough rise quickly and easily | Active dry yeast works—just bloom it first |
| Warm Water | Activates the yeast and hydrates the flour | Keep around 110°F (43°C)—not too hot! |
| Olive Oil | Adds flavor, moisture, and slight crispiness | Melted butter or vegetable oil also work |
| Salt | Enhances flavor and helps control yeast activity | Essential—don’t skip it |
The Beauty of a Simple Dough
Homemade pizza crust doesn’t have to be a project. With just a short resting period and a hot oven, you’ll have restaurant-style results—no fuss. This recipe makes two 12-inch crusts, so you can bake one now and freeze the second, or go big with a pizza party.
Frequently Asked Questions (FAQ)
Can I freeze the dough?
Absolutely. After the first rise, wrap it tightly and freeze up to 3 months. Thaw overnight in the fridge before using.
What if I don’t have bread flour?
No problem—use all-purpose flour. The crust will be slightly less chewy, but still delicious.
Do I need a pizza stone?
Not at all. A baking sheet works just fine. But if you have a stone, preheat it and go for it—it adds even more crisp.
How do I avoid soggy crust?
Preheat your oven fully, don’t overload with sauce, and bake on the lower oven rack for maximum heat contact.
How to Serve (And Love Every Slice)
This crust plays well with any toppings—from a classic margherita to BBQ chicken or even dessert pizza. Want a little extra wow? Brush the edges with garlic butter before baking and finish with a sprinkle of sea salt or parmesan after.
Pizza Crust
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 12-inch Pizza Crusts
Equipment
Hand or Stand Mixer
Measuring Cups and Spoons or Scale
Baking Sheet
Ingredients
2 ½ Cups Bread Flour
1 ¼ Cups Warm Water
2 ¼ Teaspoons Instant Yeast
1 Tablespoon Olive Oil
2 Teaspoons Salt
Directions
Step 1: Mix the Dough
- – In the bowl of a stand mixer (or a large mixing bowl if using a hand mixer), combine the flour and salt.
- – Add the yeast, water, and olive oil to the flour mixture.
- – Using a dough hook (if using a stand mixer) or your hands, mix the dough until it forms a rough ball. If the dough is too sticky, gradually add a little more flour, 1 tablespoon at a time.
Step 2: Knead the Dough
- – Knead the dough for about 5 minutes (either by hand or with a stand mixer) until it becomes smooth and elastic. If using a stand mixer, use medium speed.
Step 3: Let the Dough Rise
- – Lightly oil a bowl and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap.
- – Let the dough rise in a warm place for 30 minutes, or until it has partly risen. It won’t double in size but will expand slightly.
Step 4: Preheat the Oven
- – Preheat your oven to 475°F (245°C).
Step 5: Shape the Crusts
- – Once the dough has rested, divide it into two equal portions.
- – Roll each portion into a ball and then stretch or roll them out on a lightly floured surface to form two 12-inch pizza crusts.
Step 7: Prepare the Baking Sheet
- – Place the pizza crusts on a baking sheet lined with parchment paper or lightly greased.
Step 8: Add Toppings and Finish Baking
- – Add your desired toppings to the crust.
- – Bake for 10-15 more minutes until the crust is golden brown and the cheese is melted.
Step 9: Serve and Enjoy
- – Remove from the oven, slice, and enjoy your homemade pizza!
Simple Baker’s Tips
Use Warm—Not Hot—Water: About 110°F is ideal for activating yeast without killing it.
Rest = Better Texture: A 30-minute rise gives the dough great flavor and structure.
Want Extra Crisp? Preheat your oven fully and use a pizza stone if you have one.
Edge Game Strong: Brush the crust with olive oil or garlic butter before baking.
Make-Ahead Friendly: Let the dough rest in the fridge for up to 48 hours for even deeper flavor.
Final Thoughts From My Kitchen to Yours 💛
Pizza night shouldn’t be stressful—and this dough makes it simple, fun, and seriously good. I’ve made this on lazy Sundays and weeknight cravings alike, and it never disappoints. Trust your dough, keep your oven hot, and don’t be afraid to get creative with toppings.
Because homemade should taste amazing and feel easy.
