I recently experimented with a simple blend of warm water, active dry yeast, sugar, and olive oil mixed with all-purpose flour and salt to create a crust with puffy edges and a chewy crumb. This dough reminds me of Pizza Pepperoni from Italian wood fired pizzerias and makes three delicious pizzas.

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I’ve had a blast experimenting in my kitchen and coming up with this Pizza Dough Recipe – Best Ever Homemade Pizza! I mean, who wouldn’t want a crust that’s got puffy edges and a chewy crumb, just like the ones you get at an authentic Italian wood fired pizzeria?

In my recipe video above, I show two cool techniques; you can knead by hand for about 5 minutes, or let your food processor do all the work in just 40 seconds flat. I mix together 1 cup of warm water, 2 1/4 teaspoons of active dry yeast, 1 teaspoon of sugar, 3 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of extra-virgin olive oil to make the dough.

Trust me when I say it’s totally worth the effort. I’m excited for you to try this and make some killer pizzas every time.

Enjoy the process and happy cooking!

Why I Like this Recipe

I like this recipe because it feels super accessible. I love how the instructions walk me through every step, making me feel like even I can pull off a real pizzeria crust at home.

I also appreciate the flexibility; if I’m short on time I can use the food processor in just 40 seconds instead of spending five minutes kneading by hand. That really suits my sometimes busy schedule.

Plus, the dough comes out with really puffy edges and a chewy center, so it totally reminds me of the genuine pizza I crave when I’m in the mood for something special.

Lastly, knowing it makes three pizzas always gets me excited because I can share it with friends or family without worrying about too much waste.

Ingredients

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Warm water provides moistness to activate yeast and kickstart gluten formation for soft dough.
Active dry yeast feeds on sugar, produces carbon dioxide and makes your dough rise and airy.
Sugar offers a bit of sweetness while helping the yeast get going by feeding on it.
All-purpose flour gives structure and carbs while forming gluten networks that make the dough chewy.
Salt enhances flavor and helps strengthen gluten but should be used in measured amounts.
Extra-virgin olive oil adds rich flavor and smooth texture to the dough while keepin it tender and moist.

Ingredient Quantities

1 cup warm water (around 110°F, like comfy temperature)

2 1/4 teaspoons active dry yeast

1 teaspoon sugar

3 1/2 cups all-purpose flour (if you got weights, use ’em for accuracy)

1 teaspoon salt

2 tablespoons extra-virgin olive oil

How to Make this

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1. Start by stirring 1 cup warm water, 2 1/4 teaspoons active dry yeast, and 1 teaspoon sugar in a large bowl; let it sit for about 5 minutes or until it gets all frothy.

2. Next, add 3 1/2 cups all-purpose flour and 1 teaspoon salt to the bowl.

3. Pour in 2 tablespoons extra-virgin olive oil and mix everything together until it starts to come together.

4. Once it forms a rough dough, transfer it to a floured surface and knead by hand for about 5 minutes. If you are short on time, a food processor can do it in roughly 40 seconds.

5. Place your kneaded dough back into the bowl, cover it with a clean cloth, and let it rise in a warm spot for about an hour or until it doubles in size.

6. After it has risen, punch the dough down gently to release the air bubbles.

7. Divide the dough into 3 equal parts so you’ll have enough for 3 pizzas.

8. Roll or stretch out each portion into a circular pizza base with puffy edges and a chewy middle, just like a real pizzeria crust.

9. Let the pizza bases rest for about 10 minutes, so they relax a bit before topping them.

10. Now you’re ready for your favorite toppings; bake in a preheated oven until the crust is golden and enjoy your homemade pizza!

Equipment Needed

1. A large mixing bowl for stirring the warm water, yeast and sugar, and later mixing in the flour and salt
2. Measuring cups and spoons to accurately measure the water, yeast, sugar, flour, salt, and olive oil
3. A spoon or whisk for stirring the ingredients together
4. A food processor (optional) to knead the dough if you are short on time
5. A clean cloth to cover the bowl while the dough rises in a warm spot
6. A floured countertop or cutting board for kneading the dough by hand
7. A rolling pin if you prefer using one to roll out the pizza dough instead of stretching by hand
8. A baking sheet or pizza stone to bake the pizzas in a preheated oven
9. An oven to finish baking the dough until the crust is golden and ready to eat

FAQ

Q: How do I know if my yeast is still active?

A: You gotta mix your warm water (around 110°F) with the yeast and sugar, then let it sit for about 5-10 minutes. If it gets foamy, then its workin fine.

Q: Can I use a different type of flour instead of all-purpose?

A: Sure, but be careful cuz using whole wheat or bread flour will change the texture and flavor of the pizza dough a bit.

Q: Why is it important to use warm water?

A: Warm water helps activate the yeast properly. If the water is too hot, it might kill the yeast, and if its too cold, the dough wont rise well.

Q: How long do I let the dough rise?

A: Generally, let it rise in a warm spot for about 1 to 1 1/2 hours. It should double in size during that time.

Q: Can I make this dough ahead of time for dinner parties?

A: Yes, you can make the dough ahead and keep it in the fridge overnight. Just let it come back to room temperature before you roll it out.

Pizza Dough Recipe – Best Ever Homemade Pizza! Substitutions and Variations

For the warm water, you can use 1 cup of warmed milk instead for a richer dough even if it might be a little denser.
If yo dont have active dry yeast, you can use instant yeast instead. Use about 1 3/4 teaspoons of it since its a bit stronger.
If sugar isnt handy, you could substitute with 1 teaspoon of honey or agave syrup; it adds a different kind of sweetness but will still help the yeast.
Don’t have all-purpose flour? Try mixing 2 cups of all-purpose with 1 1/2 cups whole wheat flour. It gives your dough a slightly nutty taste.

Pro Tips

1. Make sure your water’s at the right temperature. If it’s too hot or too cold, the yeast might not work correctly, so check it with a thermometer if you can.

2. Don’t rush kneading—overdoing it makes the dough tough and underdoing it means you’ll get a dense crust. A gentle, steady knead is the key, even if it means messy hands.

3. Let the dough really get its rest. I know waiting for an hour seems like forever, but that rise time is what gives you that nice, airy texture.

4. When shaping the pizza, be gentle. Stretch it out slowly to avoid tearing the dough, even if it means practice and a few imperfect rounds.

Pizza Dough Recipe – Best Ever Homemade Pizza!

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

214

kcal

Equipment: 1. A large mixing bowl for stirring the warm water, yeast and sugar, and later mixing in the flour and salt
2. Measuring cups and spoons to accurately measure the water, yeast, sugar, flour, salt, and olive oil
3. A spoon or whisk for stirring the ingredients together
4. A food processor (optional) to knead the dough if you are short on time
5. A clean cloth to cover the bowl while the dough rises in a warm spot
6. A floured countertop or cutting board for kneading the dough by hand
7. A rolling pin if you prefer using one to roll out the pizza dough instead of stretching by hand
8. A baking sheet or pizza stone to bake the pizzas in a preheated oven
9. An oven to finish baking the dough until the crust is golden and ready to eat

Ingredients

1 cup warm water (around 110°F, like comfy temperature)
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
3 1/2 cups all-purpose flour (if you got weights, use 'em for accuracy)
1 teaspoon salt
2 tablespoons extra-virgin olive oil

Directions

Start by stirring 1 cup warm water, 2 1/4 teaspoons active dry yeast, and 1 teaspoon sugar in a large bowl; let it sit for about 5 minutes or until it gets all frothy.
Next, add 3 1/2 cups all-purpose flour and 1 teaspoon salt to the bowl.
Pour in 2 tablespoons extra-virgin olive oil and mix everything together until it starts to come together.
Once it forms a rough dough, transfer it to a floured surface and knead by hand for about 5 minutes. If you are short on time, a food processor can do it in roughly 40 seconds.
Place your kneaded dough back into the bowl, cover it with a clean cloth, and let it rise in a warm spot for about an hour or until it doubles in size.
After it has risen, punch the dough down gently to release the air bubbles.
Divide the dough into 3 equal parts so you'll have enough for 3 pizzas.
Roll or stretch out each portion into a circular pizza base with puffy edges and a chewy middle, just like a real pizzeria crust.
Let the pizza bases rest for about 10 minutes, so they relax a bit before topping them.
Now you're ready for your favorite toppings; bake in a preheated oven until the crust is golden and enjoy your homemade pizza!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.