Jamie Pizza Dough Recipe for a Crisp, Chewy Homemade Crust

This Jamie pizza dough recipe makes four homemade crusts with flour, water, yeast, salt, and a little olive oil. A brief knead and a patient rise give the dough enough strength to stretch easily and bake into a crust that is crisp at the edges and chewy inside.

Ingredients

4 cups (500 g) bread flour or all-purpose flour, spooned into the measuring cup and leveled, plus a little extra for dusting
1 ⅓ cups plus 2 teaspoons (325 ml) lukewarm water, about 100°F (38°C)
2 ¼ teaspoons (7 g) instant yeast
1 ¾ teaspoons (10 g) fine salt
1 tablespoon (15 ml) olive oil
For topping, per pizza (optional): 2 tablespoons (30 ml) pizza sauce, ⅓ cup (35 g) shredded mozzarella, and a small handful (about ¼ cup/25 g) of thinly sliced vegetables such as bell pepper, mushrooms, or onion

Instructions

Combine the dry ingredients. Put the flour and salt in a large mixing bowl and stir to distribute the salt. If using active dry yeast instead of instant, first stir it into the lukewarm water and leave it for 5–10 minutes, until foamy; instant yeast can go straight into the flour. Keep the water lukewarm, not hot, since very hot water can damage the yeast.
Make and knead the dough. Stir the instant yeast into the flour, then add the water and olive oil. Mix with a sturdy spoon until there are no large dry patches. Turn the shaggy dough onto a lightly floured counter and knead for about 8 minutes, pushing it away with the heel of your hand, folding it back, and turning it as you go. It should become smoother and elastic, and feel slightly tacky without sticking heavily to your hands. If it is very wet, dust the counter with flour a teaspoon at a time; if dry crumbs remain, wet your hands and knead them in rather than pouring in a lot of extra water.
Let the dough rise. Form the dough into a ball and place it in a lightly oiled bowl. Turn it once so the surface is lightly coated, cover the bowl with a clean damp towel or reusable cover, and leave it at room temperature for 90 minutes. It should look puffy and roughly double in size. A cool room may slow the rise; give it extra time rather than putting it somewhere hot. While it rises, clear a shelf in the refrigerator if you plan to chill any dough for later.
Divide and shape. Dust the counter lightly with flour and turn out the risen dough. Divide it into four equal portions, about 205 g each, and shape each into a smooth ball by folding the edges underneath. Cover the balls and let them relax for 5 minutes while you prepare the oven; this short pause makes stretching easier. Put a pizza stone or steel on a rack in the upper-middle part of the oven, if using one, and preheat to 500°F (260°C) for at least 30 minutes. The oven preheating happens during the final part of the rise and shaping, not as an extra wait after the full rise.
Stretch, top, and bake. Work with one dough ball at a time, keeping the others covered. Press it into a round, then stretch it gently with your hands to about 10–12 inches (25–30 cm), leaving a slightly thicker rim. Use a floured peel or an overturned baking sheet for transferring the pizza. Add a thin layer of sauce, mozzarella, and a modest amount of vegetables; too much topping can make the center soggy. Slide the pizza onto the hot stone or steel, or bake it on a preheated, sturdy baking sheet. Bake for about 10 minutes, checking from 8 minutes onward, until the rim is browned and the cheese is bubbling. Repeat with the remaining dough, allowing the oven to return to temperature between pizzas if needed. Rest each pizza for a couple of minutes before slicing.

Tips

Measure flour gently. Scooping a measuring cup straight into the flour can pack in too much and leave the dough stiff. Spoon flour into the cup and level it, or use the metric weight for the most consistent result. The dough should feel soft and a little tacky, not dry and tight.
Choose the right flour. Bread flour gives the crust a little more chew because it has more protein. All-purpose flour works well and usually makes a slightly softer crust. Either is suitable; do not add extra flour just to make the dough feel completely dry.
Give the dough time to relax. If a ball keeps shrinking while you stretch it, cover it and leave it alone for 10 minutes, then try again. Pulling hard can tear the dough. Use your fingertips and work outward from the center, leaving the rim thicker.
Keep toppings light. A thin coating of sauce and a restrained layer of cheese help the middle bake through. Pat watery vegetables dry and slice them thinly. If you do not have a stone or steel, a preheated heavy baking sheet is a practical substitute; the underside may be a little less blistered.

Serving Suggestions

Serve the pizza hot, cut into wedges, with a simple green salad or sliced vegetables on the side. A little olive oil, black pepper, or torn fresh basil can be added after baking. For a casual meal, set out a few small bowls of toppings and let everyone finish a pizza with their preferred combination before it goes into the oven.

For four individual pizzas, bake them one at a time if your oven or baking surface cannot fit more than one. Keep unbaked dough balls covered while the first pizza cooks so their surfaces do not dry out. If you are feeding a group, put the finished pizzas on a rack for a minute before cutting; stacking them directly can trap steam and soften the crust. The recipe is also easy to scale: double each dough ingredient to make eight portions, and use a large bowl so there is room for the dough to expand.

Variations

Whole-wheat dough: Replace up to 1 cup (125 g) of the flour with whole-wheat flour. The dough will have a nuttier taste and a denser bite. It may absorb water differently, so hold back a tablespoon of water at first and add it only if the dough feels firm or dry during kneading.

Herbed dough: Knead in 1 teaspoon (about 1 g) dried oregano or Italian seasoning with the flour. The herbs add fragrance without changing the method. Avoid adding a large amount of dried herbs, which can make the dough harder to stretch.

Garlic and cheese crust: Once the pizza is baked, brush the rim lightly with 1 teaspoon (5 ml) olive oil mixed with a small pinch of garlic powder. Add a tablespoon (about 5 g) of finely grated Parmesan if desired. Adding these after baking keeps the garlic from scorching at the high oven temperature.

Thinner or thicker bases: Stretch each ball closer to 12 inches (30 cm) for a thinner, crisper pizza, or keep it nearer 10 inches (25 cm) for a thicker, softer center. A thicker crust may need a few extra minutes in the oven, so judge by its color and texture rather than relying only on the clock.

Storage and Reheating

If you have unused dough, refrigerate it in a lightly oiled, covered container within 2 hours of making it. It keeps for up to 2 days in the refrigerator. The dough may continue to rise slowly while chilled, so use a container with space above it. Before stretching, let it sit covered at room temperature for about 30–60 minutes, until it is relaxed and no longer very cold. If it resists shaping, give it another short rest rather than forcing it.

For longer storage, freeze dough balls in individually sealed freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator, then let the dough stand covered at room temperature for about 45–60 minutes before shaping. The texture may be a little less springy than freshly made dough, but it remains useful for pizza. Do not leave dough or baked pizza at room temperature for more than 2 hours.

Refrigerate leftover baked pizza promptly in a covered container and eat it within 3–4 days. Reheat slices in a skillet over medium-low heat for a few minutes, covering the pan briefly so the cheese warms while the base crisps. Alternatively, use a 375°F (190°C) oven for about 6–8 minutes. A microwave works for speed, though it tends to soften the crust.

Frequently Asked Questions

Can I make this dough without a stand mixer?
Yes. A bowl, spoon, and clean counter are enough. Mix until the flour is moistened, then knead by hand for about 8 minutes. The dough may feel sticky at first; give it a few minutes of kneading before deciding it needs more flour.

Can I prepare the dough the day before?
Yes. After kneading, cover the dough and refrigerate it rather than leaving it to complete the full room-temperature rise. Use it within 2 days. Take it out 30–60 minutes before shaping so it warms slightly and stretches more readily. If it has already doubled in the refrigerator, gently press out some air before dividing.

Why is my dough not rising?
Yeast may be old, the room may be cool, or the water may have been too hot. Check the date on the yeast and allow more time in a cool kitchen. With active dry yeast, seeing foam after it sits in water is a useful sign that it is working; instant yeast does not need that separate proofing step.

Can I use plain all-purpose flour?
Yes. Use the same measured quantity. Bread flour usually produces a chewier crust, while all-purpose flour gives a somewhat softer result. Both can make a good pizza, and correct measuring matters more than changing the water or yeast amounts.

Do I need a pizza stone or steel?
No. They retain heat well and help brown the base, but a heavy baking sheet is an accessible alternative. Preheat the sheet in the oven and carefully transfer the topped pizza onto it, or assemble the pizza on parchment and place it on the hot sheet. Follow the parchment package’s temperature guidance.

Can I bake the crust without toppings first?
You can partially bake a stretched base for a few minutes, then add sauce and toppings and return it to the oven. This can help if you prefer a firmer base or are using moist toppings. Watch closely so it does not brown too much before the second bake; for most pizzas, topping the raw stretched dough and baking it once is simpler.

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