Amazing pizza dough recipe: 3 crusts

There is truly nothing—and I mean *nothing*—that beats the satisfaction of pulling a bubbly, perfectly charred pizza out of your own oven. Forget those sad, flat delivery boxes! I’m Alex, and I want to share the secret to making incredible, soul-satisfying food without the stress. That’s why I’m giving you my ultimate pizza dough recipe: It’s the easiest, chewiest base that actually works whether you need it fast tonight or want to develop deep flavor overnight.

For years, the kitchen felt like the enemy to me. I was always stressed out, and cooking was just another box to check off. But when I finally stopped forcing myself and started focusing on simple things, like making this very dough, I found my peace. This recipe isn’t just about flour and water; it’s about creating that happy, calm moment in your own home. Trust me, once you master this crust, pizza night changes forever! I talk a little more about how I got here over on my About Page, but for now, let’s get this dough made!

Why This is the Best Chewy Pizza Dough Recipe You Will Ever Make

I have tested what feels like a million recipes, and this one consistently rises above the rest. It’s the one I turn to when I need great pizza fast, but it also rewards me if I plan ahead. Why is it the best? It’s all about hitting that perfect balance, which is what we aim for in all my weeknight dinner recipes here at Pure Cooking Joy.

• Guarantees a soft, airy interior crust with just the right structural integrity.
• Super simple ingredient list—less fuss means more enjoyment!
• It’s incredibly reliable; you don’t need a fancy pizza oven.

Soft, Chewy Texture Guaranteed for Your pizza dough recipe

That beautiful chew comes from two small but mighty steps. First, we use a slightly higher hydration than some traditional Italian recipes, which keeps things soft. Second, we make sure you knead long enough to develop strong gluten strands. This structure traps the CO2 bubbles, resulting in that amazing, pillowy chew, rather than a flat, cracker-like base.

Flexibility: Quick Pizza Dough Recipe or Cold Ferment Option

This is my favorite part about it! If it’s Tuesday and you need pizza *tonight*, this works great as a Quick Pizza Dough Recipe—it’ll be ready to shape after about an hour and a half of rising. If you have time, though, stick that dough in the fridge for 24 hours. That cold fermentation is where you develop that slightly tangy, complex flavor you usually only get at a real pizza parlor. It’s the same dough, two totally different flavor profiles!

Gathering Your Ingredients for the Ultimate pizza dough recipe

The beauty of this recipe? It relies on just six simple, everyday things. Honestly, I believe the best food comes from not overcomplicating things. You probably have most of this sitting on your shelf right now, making it an ideal pizza dough recipe for any day of the week.

Ingredient Notes and Substitution Tips for pizza dough recipe

When you gather your supplies, pay attention to the water! It needs to be warm—think bathwater temperature, about 105°F to 115°F—to wake up the yeast. That’s one standard packet (2 1/4 teaspoons) of active dry yeast, by the way. My biggest expert tip for you: If you want an even chewier crust than the all-purpose flour provides, switch to bread flour. It has higher protein, which builds better gluten structure. Just be prepared that you might need an extra tiny splash of water if you swap it!

Step-by-Step Instructions for Your Homemade Pizza Dough Recipe

Okay, let’s get our hands dusty! I promise these steps are straightforward, but paying attention to the small details now is what separates truly great pizza from just ‘okay’ pizza. We are going to walk through making this Homemade Pizza Dough Recipe together so you feel totally confident. If you’ve ever struggled with dough before, don’t worry—I’ve got your back. For more general baking confidence, check out my thoughts on baking bread in general.

Activating the Yeast and Mixing the pizza dough recipe

First things first: we need to make sure our yeast is alive and happy! Grab your large bowl and combine the warm water, the yeast, and the sugar. Remember I mentioned the temperature check? Aim for that 105°F to 115°F sweet spot. If it’s too cold, the yeast sleeps. Too hot, and we kill it! Leave that alone for about 5 to 10 minutes. You must see foam! If it doesn’t foam up looking like a little bubbly cappuccino, toss it and start over with warmer water—that’s my #1 trust check.

Kneading and First Rise for Perfect pizza dough recipe

Once foamy, whisk in your olive oil and salt. Now, start adding that flour gradually. Once it gets too stiff for the spoon, turn it out onto a lightly floured counter. Here’s where the muscle comes in! You need to knead this dough hard for 5 to 7 minutes until it stops feeling super shaggy and feels smooth and elastic. It should spring back if you poke it gently. Then, you have a choice! You can cover it and let it rise in a warm spot for about an hour and a half for same-day pizza, or you can put that slick, oiled ball in the fridge for a good, long 24-hour cold ferment for maximum flavor depth.

Dividing and Resting the Dough

Once it’s doubled—or once you’ve pulled it from its cold slumber—gently punch it down. Don’t attack it! We just want to release that excess air. This dough makes enough for three nice, medium-sized pizzas, so divide it into three equal pieces. Roll those pieces into dough balls, cover them with a tea towel, and let them just sit for 10 minutes. That short rest is crucial; it relaxes the gluten so you won’t fight it when it comes time to stretch your perfect base.

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Expert Tips for the Best Chewy Pizza Dough Ever

Now that you have the foundational steps down for this Homemade Pizza Dough Recipe, I want to share a few little secrets that take it from just ‘good’ to the Best Chewy Pizza Dough Ever. This is where the intuition comes in, the kind of stuff I learned after making about 50 bad pizzas first! It’s all about listening to the dough.

Troubleshooting Common pizza dough recipe Issues

Don’t sweat it if your first batch isn’t perfect. If your dough feels super sticky while kneading—almost impossible to handle—just add a tiny sprinkle of flour at a time. I mean, a sprinkle! Too much flour and you’ll totally ruin that beautiful hydration we worked for. On the flip side, if it feels too tight and won’t budge, slowly dribble in just a teaspoon of warm water at a time. You want it tacky to the touch, not sticky. See? It’s a conversation with the mix!

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Achieving an Artisan Pizza Dough Tutorial Feel

To really lean into that artisan vibe, you need extreme heat when you bake. This recipe sets you up for success because the structure handles the high temps, but the real secret is your cooking surface. If you have a pizza stone or one of those new steels—use it! Preheating that surface right along with your oven gets the bottom of your crust cooking instantly. That shock of heat is what creates those gorgeous, crisp-yet-chewy results. For more detailed technique advice, check out my Pizza Dough Tips & Tricks page!

Making Pizza Dough at Home: Storage and Make-Ahead Options

One of the major perks of mastering the pizza dough recipe at home is that you can make it ahead of time! It’s so satisfying knowing you have this foundational step done for a future pizza night. Knowing how to properly store your dough is key to successful meal planning when you Make Pizza Dough at Home. You don’t want to waste all that hard work, right?

How Long Can You Keep Your pizza dough recipe?

If you went for the quick rise, just cover that bowl tightly and pop it straight into the fridge. For the best flavor results, aim to use that dough within two full days, though it can stretch to three. If you decide to make a big batch and stick it in the fridge for that 24-hour cold ferment, just keep it covered! When you’re ready to bake, pull the dough balls out about an hour before you plan to stretch them. Letting them warm up slightly on the counter makes them relaxed and so much easier to shape. If they feel cold, they will fight you!

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Serving Suggestions for Your Simple Italian Pizza Dough

Once you’ve nailed this phenomenal crust, you have to dress it up right! Since we are channeling that classic Italian feel with this Simple Italian Pizza Dough Recipe, I always lean toward simplicity rather than overloading the base. Think fresh mozzarella, good quality crushed tomatoes, and maybe a drizzle of high-quality olive oil right before it goes into the oven.

If you want something green on the side, a simple arugula salad dressed with lemon and Parmesan is perfection. Or, if you’re feeling ambitious, whip up a batch of my fresh basil pesto—it makes an amazing spread instead of tomato sauce! Find the recipe for that right here. Happy topping!

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Frequently Asked Questions About Your pizza dough recipe

I know when you’re trying a new foundation recipe like this, little questions pop up right when you’re about to start! That’s totally normal, and I want you to feel totally prepared before you mix that water and yeast. Here are a few things folks always ask me about this particular pizza dough recipe. If you have a question I didn’t cover, feel free to reach out on my contact page!

Can I skip kneading for this pizza dough recipe?

I call this recipe an ‘easy’ dough, but I still strongly suggest you knead it for at least five minutes. When you’re trying to achieve that perfect chewy crust, kneading is how you build the necessary gluten structure. If you skip it entirely, you risk a dough that spreads too much and ends up tough or dense rather than airy. If using a stand mixer with a dough hook, that does most of the work for you, so it barely feels like effort!

What is the best flour for a Perfect Pizza Dough for Beginners?

For anyone just starting out with their Perfect Pizza Dough for Beginners, I always recommend sticking with standard All-Purpose Flour. It’s forgiving, easy to find, and it works beautifully with this exact combination of water and yeast. You get a soft crust that’s hard to mess up. If you want to challenge yourself later, then yes, absolutely upgrade to bread flour for that extra chewy, artisan bite we talked about earlier!

Estimated Nutritional Data for This pizza dough recipe

Okay, now that we’ve got the most important part—the incredible dough—out of the way, I want to talk numbers really quickly. This is something I learned in my corporate life: everything needs a metric! That said, when we’re making comfort food, those numbers are just guidelines, not gospel. Please remember that nutritional info can vary slightly based on the exact brand of flour or oil you use in your pizza dough recipe.

This data is based on the recipe yielding three equal portions. When you look at these numbers, you can feel good about what you’re building; it’s a fresh, from-scratch base, not that highly processed stuff you find pre-made. For full transparency regarding how I calculate these estimates, you can always check out my disclosure policy page.

• Serving Size: 1/3 of dough (before toppings)
• Calories: About 350
• Protein: 12g
• Carbohydrates: 70g
• Fat: 4g
• Sugar: 2g
• Sodium: 450mg

See? Not scary at all! It’s mostly complex carbs from the flour so you have energy for folding that crust just right. Enjoy knowing exactly what you’re working with!

Share Your Homemade Pizza Dough Success

I am so excited for you to get this dough into your hands and onto your pizza stone! Please come back and leave a quick star rating if this recipe made your pizza night a success. If you snapped a picture of your beautiful, chewy crust, tag me on Facebook! I absolutely love building our community of happy home cooks over there at Pure Cooking Joy. Happy baking, everyone!

The Ultimate Easy & Chewy Homemade Pizza Dough Recipe

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I’m Alex, and I want to show you how to make incredible, soul-satisfying pizza dough from scratch. This recipe is simple, uses just a few basic ingredients, and results in a soft, chewy crust that tastes better than delivery. It works well for a quick weeknight pizza or can be cold-fermented for deeper flavor.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 1 hour 45 min
• Yield: 3 pizzas 1x
• Category: Dinner
• Method: No Knead (Optional)
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups warm water (about 105°F to 115°F)
• 2 1/4 teaspoons active dry yeast (one standard packet)
• 1 teaspoon granulated sugar
• 3 3/4 cups all-purpose flour, plus more for dusting
• 2 tablespoons olive oil
• 2 teaspoons salt

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Instructions

1. In a large bowl, combine the warm water, yeast, and sugar. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
2. Add the olive oil and salt to the yeast mixture and stir briefly.
3. Gradually add the flour, one cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface. Knead the dough for 5 to 7 minutes until it becomes smooth and elastic. If using a stand mixer, mix on medium-low speed for about 5 minutes.
5. Lightly oil a large bowl. Place the dough in the bowl and turn it over to coat lightly with oil.
6. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size. (For better flavor, you can place it in the refrigerator for 24 hours instead of letting it rise at room temperature.)
7. Once risen, punch the dough down gently. Divide it into three equal portions for three medium pizzas.
8. Shape the dough into balls and let them rest for 10 minutes before stretching or rolling out for your desired pizza base.

Notes

• For a chewier, artisan crust, use bread flour instead of all-purpose flour.
• If you are in a hurry, you can use this dough after the first rise, but flavor improves with a longer, cold fermentation in the refrigerator.
• This recipe makes enough dough for three 12-inch pizzas.

Nutrition

• Serving Size: 1/3 of dough
• Calories: 350
• Sugar: 2
• Sodium: 450
• Fat: 4
• Saturated Fat: 0.5
• Unsaturated Fat: 3.5
• Trans Fat: 0
• Carbohydrates: 70
• Fiber: 3
• Protein: 12
• Cholesterol: 0