Pizza Dough Recipe for a Chewy, Crisp Crust

This pizza dough recipe makes a soft, stretchy homemade crust with a chewy middle and crisp, browned edges. Made with flour, yeast, warm water, a little sugar, olive oil, and salt, it rises once before being divided into two rounds for your favorite toppings.

Ingredients

1 1/3 cups (315 ml) warm water, about 105–110°F (41–43°C)
1 tablespoon (13 g) granulated sugar
2 1/4 teaspoons (7 g) active dry yeast, or instant yeast
2 tablespoons (30 ml) olive oil, plus a little for the bowl
3 1/2 cups (420 g) all-purpose flour
1 1/2 teaspoons (9 g) fine salt
Up to 2 tablespoons (16 g) extra flour for dusting, as needed

Instructions

Activate the yeast. Pour the warm water into a large mixing bowl and stir in the sugar and yeast. Leave it for 5 minutes. Active dry yeast should become foamy on top; instant yeast may foam less, so a few bubbles are enough. If nothing happens with active dry yeast, check that the water was not too hot or too cool and that the yeast is fresh before continuing.
Mix the dough. Stir the olive oil into the yeast mixture. In a separate bowl, whisk together the flour and salt, then add them to the liquid. Stir with a sturdy spoon until the flour is mostly incorporated and a rough, shaggy dough forms. If dry flour remains at the bottom, add water 1 teaspoon at a time. The dough should feel soft and a little tacky, not stiff or wet enough to pour.
Knead until smooth. Turn the dough onto a lightly floured counter and knead for 8–10 minutes. Push it away with the heel of your hand, fold it back over itself, rotate it, and repeat. Sprinkle on only a small amount of the reserved flour if the dough sticks persistently; too much extra flour can make the baked crust dense. It is ready when the surface looks smoother and the dough springs back slowly after a gentle fingertip press.
Let it rise. Lightly oil a clean bowl, place the dough inside, and turn it once to coat. Cover the bowl with a clean towel or reusable cover and leave it in a comfortably warm, draft-free place for 60 minutes, or until roughly doubled in size. While it rises, set a rack in the upper-middle of the oven and preheat to 475°F (245°C). A cooler room can slow the rise; judge by the dough’s size rather than the clock alone.
Divide and shape. Turn the risen dough onto a lightly floured counter and press it gently to release large air pockets. Divide it into two equal pieces. Shape each into a ball, cover, and let them rest for 5 minutes so the gluten relaxes. Pat one ball into a disk, then stretch it outward with your hands to make a 12-inch round. If it keeps shrinking, cover it and give it another few minutes to rest instead of forcing it.
Add toppings. Lightly oil two baking sheets or pizza pans. Place one round on each, then stretch the dough a little more if needed. Spread a thin layer of sauce over each crust, leaving a narrow border, and add cheese and toppings in a moderate layer. Heavy toppings can weigh down the center and leave the dough underbaked. For a plainer base, brush the rim with a little olive oil before baking.
Bake the pizzas. Bake the pizzas one at a time on the upper-middle rack for about 14 minutes each, until the crust is browned at the edges and the cheese is bubbling. Oven performance and topping moisture vary, so begin checking near the 12-minute mark. Transfer each pizza to a board, wait a couple of minutes for the cheese to settle, then slice. There is no meat or egg in the dough; if you add meat toppings, cook them safely before adding them unless the topping is specifically suitable for baking raw on pizza.

Tips

Check the water temperature. Warm water helps yeast get started, but very hot water can damage it. If you do not have a thermometer, the water should feel comfortably warm rather than hot against your wrist. Cooler water is safer than scalding water, though the dough may take longer to rise.
Measure flour carefully. For the most consistent dough, weigh the flour if you can. When using cups, fluff the flour, spoon it into the measuring cup, and level the top instead of scooping directly from the bag. Scooping packs in extra flour and can make the crust dry.
Use all-purpose or bread flour. All-purpose flour gives a tender, easy-to-stretch crust. Bread flour works as a direct substitute and usually makes the crust a bit chewier because it has more protein. Whole-wheat flour absorbs more water and makes a denser, more strongly flavored crust; for a first try, replace no more than 1 cup (120 g) of the all-purpose flour.
Resist adding lots of bench flour. A slightly tacky dough is easier to stretch and generally bakes up more tender than a dry one. Lightly flour your hands and counter, and use a scraper to lift the dough if it clings. If it springs back while shaping, a short covered rest will help more than extra flour.

Serving Suggestions

Serve the crust hot, cut into wedges, with a simple green salad, roasted vegetables, or a bowl of soup. A classic topping combination is tomato sauce, mozzarella, and a little dried oregano; add fresh basil after baking so it stays fragrant. For a crispier base, use a thin layer of sauce and avoid crowding the center with wet toppings such as fresh tomatoes or uncooked mushrooms.

This dough also works well for a family pizza night: set out small bowls of sauce, grated cheese, olives, sliced peppers, and cooked vegetables so each person can top a portion. Keep toppings modest, especially on smaller pizzas, and leave a bare border to help the edge puff and brown. A drizzle of olive oil or a sprinkle of grated hard cheese just before serving is an easy finishing touch.

Variations

Herbed crust: Stir 1 teaspoon dried oregano or Italian seasoning into the flour and salt. The herbs flavor the dough itself, so use a restrained amount if your sauce and toppings are already strongly seasoned.

Garlic crust: Add 1/2 teaspoon garlic powder to the dry ingredients. For a more pronounced garlic finish, brush the baked edge with olive oil mixed with a little finely grated garlic. Avoid putting fresh garlic on the rim before baking, where it can brown too quickly.

Whole-wheat blend: Replace up to 1 cup (120 g) of the all-purpose flour with whole-wheat flour. The dough will feel a little thirstier and the finished crust will be heartier. If it seems dry after mixing, add water a teaspoon at a time rather than pouring in a large splash.

Make smaller pizzas: Divide the dough into four portions instead of two and shape each into a smaller round. Smaller crusts are handy for individual toppings; start checking them a few minutes earlier because their thinner edges can brown faster.

Storage and Reheating

If you want to save unbaked dough, place it in a lightly oiled, covered container and refrigerate it for up to 48 hours. It will continue to ferment slowly and may develop a deeper flavor. Bring it out about 30–45 minutes before shaping so it is easier to stretch. To freeze dough, coat each portion lightly with oil, wrap it well, and freeze for up to 3 months. Thaw it overnight in the refrigerator, then let it sit at room temperature until pliable before shaping.

Refrigerate baked pizza within 2 hours of cooking. Store slices in a covered container for 3–4 days. Reheat slices in a skillet over medium-low heat with a lid until the base crisps and the topping is hot, or warm them on a baking sheet in a 375°F (190°C) oven. For food safety, leftovers should reach 165°F (74°C); check the center of a topped slice with a food thermometer if you need to verify the temperature. Avoid leaving pizza at room temperature for extended periods.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?
Yes. Use the same quantity. Instant yeast can be mixed directly with the flour, but dissolving it in the warm water here is also fine. It may begin working sooner, so watch the dough and move on when it has roughly doubled rather than waiting for an exact rise time.

Why is my pizza dough sticky?
A soft dough is meant to be a little tacky, and humidity or small differences in flour measuring can affect how it feels. Flour your hands lightly and knead for the full 8–10 minutes before deciding it needs more flour. Add extra flour a teaspoon or tablespoon at a time; too much can make the crust tough.

Can I make the dough ahead?
Yes. After kneading, put it in an oiled covered container and refrigerate it for up to 48 hours. It may rise slowly in the refrigerator, which is normal. Let it warm until relaxed and easy to stretch before dividing or shaping. For longer storage, freeze individual portions and thaw them in the refrigerator.

Do I have to use a pizza stone?
No. A lightly oiled baking sheet or pizza pan works well and makes shaping and transferring straightforward. A preheated stone or steel can produce a crisper bottom, but follow the maker’s instructions for heating and transferring the dough. Do not put a cold stone into a hot oven or expose a hot stone to cold water, since sudden temperature changes can cause it to crack.

Can I bake this dough without sauce and toppings?
Yes. Shape one portion, prick the center a few times with a fork to limit large bubbles, and bake it until set and lightly browned. Use it as a flatbread or cool it before wrapping and freezing. A plain crust will bake faster than a fully topped pizza, so check it early and remove it when the surface is cooked through.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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