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The Best Easy Homemade Pizza Dough Recipe: Soft, Chewy Crust Ready Today

A large, risen ball of light yellow pizza dough recipe resting in a clear glass bowl.
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Skip delivery and make restaurant-quality pizza at home. This simple, no-fail recipe uses six basic ingredients to create a soft, chewy Italian-style pizza crust that is ready for baking in about two hours, making it perfect for weeknight meals.

Ingredients

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

Instructions

  1. Combine the warm water, yeast, and sugar in a large bowl. Let this mixture sit for 5 to 10 minutes until the yeast becomes foamy. This confirms the yeast is active.
  2. Add the flour, olive oil, and salt to the yeast mixture. Mix with a wooden spoon or stand mixer until a shaggy dough forms.
  3. 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, use the dough hook on medium-low speed for 5 minutes.
  4. Lightly grease a large bowl with olive oil. Place the dough ball in the bowl and turn it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
  5. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This step develops the flavor and texture for your chewy pizza crust.
  6. Gently punch down the risen dough. Divide it into two equal pieces for two medium pizzas or use the entire batch for one large pizza.
  7. Shape the dough into your desired pizza base on a lightly floured surface or pizza peel. Top with your favorite sauce and toppings.
  8. Bake the pizza according to your oven temperature and desired crispness, usually around 450°F (232°C) for 10 to 15 minutes.

Notes

  • For a quicker dough, you can use this recipe as a ‘no rise pizza dough’ by skipping step 4 and proceeding directly to shaping after kneading. The texture will be slightly denser but still good for a fast meal.
  • If you want an artisan pizza dough texture, use bread flour instead of all-purpose flour.
  • This recipe makes enough dough for two 12-inch pizzas.

Nutrition

Find it online: https://hearthbite.com/pizza-dough-recipe-easy-homemade-chewy-crust/