Chewy, versatile homemade pizza dough
Pizza Dough
Pizza Dough
2h 15mEasy
Prep Time
15 min
Cook Time
0 min
Total Time
2 hr 15 min
Servings
8
2 pizza crusts
Difficulty
Easy
Cost
Budget
$
Pizza Dough
Chewy, versatile homemade pizza dough
A perfectly chewy, flavorful pizza dough that works for New York-style thin crust or thick Sicilian pies. This simple recipe needs just a few hours of rising for excellent results.
15m
Prep Time
0m
Cook Time
135m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Great pizza starts with great dough, and homemade is easier than you think. A long, slow rise develops flavor and creates the chewy, slightly blistered crust that defines great pizza.
Ingredients
- 3.5 cups bread flour
- 1.25 cups warm water
- 2 tsp instant yeast
- 2 tbsp olive oil
- 1 tbsp sugar
- 1.5 tsp salt
Instructions
- 1
Dissolve sugar and yeast in warm water. Let sit 5 minutes until foamy.
- 2
Add flour, olive oil, and salt. Mix and knead for 8 minutes until smooth and elastic.
- 3
Place in an oiled bowl, cover, and let rise for 1.5-2 hours until doubled.
- 4
Punch down, divide into 2 balls, and shape into tight rounds.
- 5
Use immediately or wrap tightly and refrigerate for up to 3 days for cold-fermented flavor.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Bread flourAll-purpose flour
Slightly less chewy but perfectly acceptable
Instant yeastActive dry yeast
Proof in warm water first before adding to flour
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Cold-fermenting the dough in the fridge for 24-72 hours vastly improves flavor and texture.
Let refrigerated dough come to room temperature for 1 hour before stretching.
Storage
Refrigerate wrapped dough for up to 3 days. Freeze for up to 3 months.
Reheating
Thaw frozen dough overnight in the fridge, then bring to room temperature before using.
Nutrition Facts
Per serving (0mg) · 8 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein7g
Carbohydrates4g
Fat40g
Fiber280mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use all-purpose flour?
- Yes, but the crust will be less chewy. Bread flour is preferred.
- How do I get a crispy bottom?
- Use a preheated pizza stone or steel at the highest oven temperature.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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