Fluffy Pizza Dough Recipe

Making pizza at home can feel like a daunting task, especially when you’re juggling work, family commitments, and the endless to-do list that comes with everyday life. Most of us default to takeout or delivery when the pizza craving hits, assuming that creating that perfect, chewy crust is something best left to the professionals.

But this simple pizza dough recipe changes everything – it’s foolproof, takes just a few basic ingredients you probably already have in your pantry, and can be made ahead of time for those busy weeknight dinners or weekend pizza parties with friends.

What Kind of Flour Should I Use?

Both all-purpose flour and bread flour will give you great results in this pizza dough, but they’ll create slightly different textures. Bread flour has more protein content, which means it’ll give you a chewier crust with that nice pull you get from pizzeria pies. All-purpose flour will still make a tasty crust, just with a more tender bite. If you’re buying flour specifically for pizza-making, look for unbleached flour – it has better flavor than bleached varieties. Just make sure to store your flour in an airtight container in a cool, dry place, and give it a quick stir before measuring to prevent it from being too packed down.

Options for Substitutions

Let’s talk about what you can swap in this pizza dough recipe while still getting great results:

• All-purpose/bread flour: While bread flour gives the best chewy texture, all-purpose flour works fine too. You can also use ’00’ Italian flour for a more authentic pizza crust. However, avoid whole wheat flour as a complete substitute – you can only replace up to 1/3 of the regular flour with whole wheat, or your crust will be too dense.
• Instant yeast: If you only have active dry yeast, use the same amount but dissolve it in the warm water with the sugar first and wait 5-10 minutes until it’s foamy before adding to the other ingredients.
• Sugar: Honey or maple syrup can replace sugar in equal amounts – they all work to feed the yeast. You can even skip it, though your dough might rise a bit slower.
• Olive oil: While olive oil gives the best flavor, you can use vegetable oil or melted butter in the same amount. Just keep in mind this might slightly change the taste.
• Garlic powder/dried basil: Since these are optional, you can skip them or try other dried herbs like oregano, Italian seasoning, or rosemary.

Watch Out for These Mistakes While Making

The temperature of your water can make or break your pizza dough – too hot will kill the yeast while too cold won’t activate it, so aim for water that feels like warm bath water (around 110-115°F) for perfect yeast activation.

A common mistake is rushing the kneading process – you’ll want to knead the dough for at least 8-10 minutes until it becomes smooth and elastic, as this develops the gluten structure that gives your pizza that perfect chewy texture.

Not letting the dough rest long enough is another frequent error – give it at least 30 minutes in a warm, draft-free spot until it doubles in size, and if your dough springs back quickly when you try to stretch it, let it rest for another 10-15 minutes to relax the gluten.

For the best crust, avoid overloading your dough with flour during kneading – start with the minimum amount listed and add more only if the dough is too sticky to handle, as too much flour will make your crust tough and dry.

What to Serve With Pizza Dough?

Since pizza dough is really just the starting point, let’s talk about some tasty ways to turn it into a complete meal! The most straightforward option is to top it with classic pizza ingredients like tomato sauce, mozzarella, and your favorite toppings – from pepperoni to veggies. If you’re feeling creative, you can also use this dough to make garlic knots, calzones, or even flatbread with olive oil and herbs. Once you’ve chosen your pizza style, pair it with a simple green salad dressed with Italian vinaigrette or some roasted vegetables to round out your meal. For a true pizzeria experience at home, serve it with some marinara sauce on the side for dipping the crust.

Storage Instructions

Keep Fresh: After kneading, you can keep your pizza dough in the fridge for up to 3 days. Just place it in a large bowl, cover it with plastic wrap, and let it do its thing! The slow fermentation in the fridge actually helps develop more flavor in your dough.

Freeze: This dough is perfect for making ahead and freezing. After the first rise, divide it into portions, wrap each one tightly in plastic wrap, and pop them in a freezer bag. They’ll stay good for up to 3 months. When you’re craving pizza, just move a portion to the fridge the night before.

Thaw & Use: When you’re ready to use your frozen dough, let it thaw in the fridge overnight. Then bring it to room temperature on your counter for about 30 minutes before shaping. The dough should feel soft and pliable, just like freshly made!

Preparation Time	20-30 minutes
Cooking Time	13-15 minutes
Total Time	33-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 30-35 g
• Carbohydrates: 110-120 g

Ingredients

• 2 to 2 1/3 cups all-purpose or bread flour (250-295g, divided)
• 1 packet instant yeast (2 1/4 teaspoons)
• 1 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 1/8 to 1/4 teaspoon garlic powder and/or dried basil (optional)
• 2 tablespoons olive oil (plus extra for drizzling)
• 3/4 cup warm water (175 ml)

Step 1: Mix Initial Ingredients

In a large bowl, combine 1 cup (125g) of flour with instant yeast, sugar, and salt.

If you’d like to add extra flavor, this is the time to mix in garlic powder and dried basil.

Stir the dry ingredients together until they’re well combined.

Step 2: Add Wet Ingredients

Pour olive oil and warm water into the dry ingredients and use a wooden spoon to mix thoroughly.

Stir until everything is well incorporated.

Step 3: Form the Dough

Gradually add another 1 cup (125g) of flour, mixing with the wooden spoon.

If necessary, add an additional ⅓ cup of flour, stirring until the dough forms a cohesive, elastic ball that begins to pull away from the sides of the bowl.

The dough should be slightly sticky but manageable with your hands.

Step 4: Prepare for Rising

Drizzle a large, clean bowl generously with olive oil, using a pastry brush to coat the sides.

Lightly dust your hands with flour and shape the dough into a ball.

Transfer it to the prepared bowl, rolling the dough along the sides until it’s coated in olive oil.

Cover the bowl tightly with plastic wrap and set it in a warm place to allow the dough to rise for 30 minutes, or until it has doubled in size.

Step 5: Preheat and Prepare Dough for Baking

Preheat your oven to 425°F (215°C).

Once the dough has risen, gently deflate it with your hands and transfer it to a lightly floured surface.

Knead the dough briefly (about 3-5 times) until it is smooth.

Use your hands or a rolling pin to shape the dough into a 12″ circle.

Step 6: Prepare and Bake Pizza

Place the dough on a parchment paper-lined pizza pan.

Form a crust by either pinching the edges or folding them over.

Drizzle about a tablespoon of olive oil over the pizza, using a pastry brush to cover the entire surface and the crust.

Poke holes all over the center of the pizza with a fork to prevent bubbling.

Add your desired toppings and bake in the preheated oven for 13-15 minutes, or until the toppings are golden brown.

Slice and serve your homemade pizza hot from the oven!