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The Ultimate Easy & Chewy Homemade Pizza Dough Recipe

Three perfectly proofed balls of homemade pizza dough recipe dusted with flour on a wooden surface.
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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.

Ingredients

Scale
  • 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

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

Find it online: https://www.purecookingjoy.com/easy-chewy-pizza-dough-recipe/

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