Perfect Homemade Pizza Dough Recipe for Crispy, Chewy Crust

Making crisp, chewy homemade pizza dough is simple and requires only a few ingredients. The key is allowing it to rise slowly in the refrigerator.

During the pandemic my family rediscovered the joy of homemade pizza. I’d made pizza before, but in the past year it became a weekly ritual—usually on Friday nights. With more practice I refined my dough, and now my family insists it’s the Best Ever Homemade Pizza Dough.

What ingredients do I need to make homemade pizza dough?

This recipe uses a short list of easy-to-find ingredients:

• Bread flour – I prefer bread flour for its higher protein, which gives the crust a pleasant chew. I tried 00 flour and didn’t find it superior for home baking, so bread flour is my go-to.
• Whole wheat flour – Optional. I like a touch of whole wheat for texture and flavor. If you prefer a smoother crust or don’t have it, replace the ½ cup with bread flour.
• Sugar – A small amount helps the yeast activate and encourages browning without making the crust sweet.
• Yeast – Instant or rapid-rise yeast works well here. The recipe uses a small amount because the dough undergoes a long, slow ferment in the fridge.
• Salt – Essential for flavor.
• Olive oil – A tablespoon makes the dough easier to stretch and adds a mild richness. Extra-virgin olive oil is nice for flavor, but any neutral oil will work.

Do I need any special equipment to make pizza dough?

You don’t need professional gear, but a few tools make the process easier:

• Food processor – Speeds up the mixing and develops the dough quickly. You can also mix by hand or use a stand mixer.
• Baking stone – Helps produce a crisp bottom crust and even baking. If you don’t have one, a preheated heavy baking sheet works in a pinch.
• Pizza peel – Makes transferring the pizza to and from the oven easier. A rimless baking sheet or parchment can substitute when sliding the pizza onto the stone.

How long does it take to make homemade pizza dough?

The active work time is short, but the dough needs a long, slow rise. Plan on refrigerating the dough for at least 24 hours and up to 3 days. I usually make the dough midweek so it’s ready for Friday night pizza. The slow fermentation improves flavor and texture.

Want more bread recipes?

Homemade Pizza Dough Nutrition Notes

Nutrition information below refers to one serving of the pizza crust only and does not include toppings.

Carissa Serink

Best Ever Homemade Pizza Dough

5 from 2 votes

Making crisp, chewy pizza dough is easy and takes only a few ingredients. Allowing it to rise slowly in the fridge develops flavor and texture.

Print

Servings: 8

Course: Bread, Main Course

Cuisine: American, Italian, Universal

Calories: 190

Special Diet: Dairy Free, Nut Free, Vegan, Vegetarian

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting Time 1 day d

Total Time 1 day d 30 minutes mins

Equipment

• Food Processor
• Pizza stone
• Pizza peel or rimless baking sheet

Ingredients

• 2 ½ cups (355 g) bread flour
• ½ cup (80 g) whole wheat flour optional – or use an additional 1/2 cup bread flour
• 2 teaspoons (10 g) granulated sugar
• ½ teaspoon instant or rapid rise yeast
• 1 ⅓ cups (320 ml) ice water
• 2 teaspoons (10 g) kosher salt or 1 teaspoon table salt
• 1 Tablespoon (15 ml) olive oil

Instructions

 

1. In a food processor combine the bread flour, whole wheat flour (if using), granulated sugar, and yeast. With the processor running, slowly pour in the ice water. Process until a sticky dough ball forms, about 1 minute, then let the dough rest in the processor bowl for 10 minutes.
2. Sprinkle the salt over the dough, then with the processor running stream in the olive oil. Continue to process until the dough is smooth and forms a cohesive ball, about 30–60 seconds.
3. Remove the dough, fold and knead it a few times on a lightly oiled surface to shape it into a ball. Place it in a medium oiled bowl, cover tightly, and refrigerate for at least 24 hours and up to 3 days.
4. At least one hour before baking, remove the dough from the fridge. Divide it in half, shape each piece into a tight ball, place on an oiled baking sheet, cover, and let rise at room temperature for about one hour.
5. Place a baking stone on the lower middle rack and preheat the oven to 500°F (260°C) for one hour to ensure the stone is fully heated.
6. Work with one dough ball at a time. Lightly flour the counter and the dough, then stretch the dough into a 12–14″ round. If it resists stretching, let it rest 5–10 minutes and try again. Transfer to a peel or rimless baking sheet (parchment makes sliding easier), add toppings, and slide onto the hot stone.
7. After about 5 minutes, pull out the parchment to prevent burning and continue baking until the cheese is melted and the crust is browned, another 5–10 minutes. Let the pizza rest 5 minutes before slicing. Repeat with the second dough ball.

Nutrition

Calories: 190kcalCarbohydrates: 35gProtein: 6gFat: 3g

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