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The Best Easy Homemade Pizza Dough Recipe for a Chewy Crust

Close-up of the airy, open crumb structure of freshly baked pizza dough on a wooden board.
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Make authentic Italian-style pizza dough from scratch tonight. This no-fail recipe uses simple ingredients to create a soft, chewy crust that tastes better than delivery, perfect for busy weeknights.

Ingredients

Scale
  • 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. In a large bowl, combine the warm water, yeast, and sugar. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This proves your yeast is active.
  2. Add the olive oil and salt to the yeast mixture. Gradually mix in the flour, one cup at a time, 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 the dough is too sticky, add a small amount of extra flour, one tablespoon at a time.
  4. Lightly oil a clean large bowl. Place the dough ball in the bowl and turn it over to coat lightly with oil.
  5. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This rise time is key for flavor.
  6. Gently punch down the risen dough to release the air. Divide the dough into two equal pieces for two medium pizzas, or use as one batch for a large pizza.
  7. Shape the dough into your desired pizza base on a lightly floured surface or pizza peel. Top with your favorite ingredients and bake according to your pizza recipe instructions.

Notes

  • For a chewier crust, use bread flour instead of all-purpose flour.
  • If you are making this ahead of time, you can place the oiled, covered dough in the refrigerator for up to 3 days. Allow it to come to room temperature for at least 30 minutes before shaping.
  • To achieve an artisan look with blistered bubbles, let the dough rest for a second, shorter rise (about 20 minutes) after shaping before adding toppings.

Nutrition

Find it online: https://cookingzenith.com/pizza-dough-recipe/