Chewy, versatile homemade pizza dough
Pizza Dough
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
★4.5(21)
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.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Italian cooking has always been about letting quality ingredients speak for themselves. The beauty of Pizza Dough lies in its restraint — a handful of well-chosen ingredients, treated with respect, can produce something far more satisfying than a complicated dish with twenty components. This recipe follows that philosophy, building layers of flavor through simple techniques that Italian home cooks have perfected over generations.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
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
Serve with classic coleslaw and cornbread on the side
Substitutions
Bread flourAll-purpose flour
Slightly less chewy but perfectly acceptable
Instant yeastActive dry yeast
Proof in warm water first before adding to flour
Tips & 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.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
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.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background.
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.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
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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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