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An expert baker preparing perfect pizza dough in a kitchen setting

The Best Pizza Dough

A simple and effective recipe for making the perfect homemade pizza dough that is soft, chewy, and ready for any topping.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 pizzas
Course: Main Course, Snack
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 1/4 teaspoons instant yeast This helps the dough rise quickly; active dry yeast can work too, but you’ll need to proof it with water first.
  • 1/2 teaspoon sugar or honey This feeds the yeast for a lovely rise; skip it if you’re trying a low-sugar option.
  • 3/4 cup lukewarm water The ideal temperature activates the yeast; if it’s too hot, it can kill the yeast.
  • 1 3/4 cups all-purpose flour A versatile choice for structure; bread flour can enhance chewiness.
  • 1 teaspoon fine sea salt Essential for flavor and building gluten; don’t skip it!
  • to taste semolina flour for dusting Helps prevent sticking; cornmeal works as a good alternative.

Method
 

Making the Dough
  1. Combine yeast, sugar, and lukewarm water in a mixing bowl, whisking until well mixed. Let this mixture sit for 5-10 minutes until it becomes frothy.
  2. Add the all-purpose flour and salt, mixing until you form a sticky dough. Cover with a cloth and allow it to rise at room temperature for 30 minutes.
  3. Dust a clean work surface with flour and knead the dough for 5-10 times until it’s smooth.
  4. Lightly oil a large mixing bowl, place the dough in it, and choose whether to proof it at room temperature for 45 minutes or let it sit overnight in the fridge for a more developed flavor.
  5. Preheat your oven to its highest temperature for at least 40 minutes, which is crucial for great crust.
  6. Dust your pizza peel or pan with semolina flour, then press and stretch the dough to your desired size.
  7. Add your favorite sauce, cheese, and toppings.
  8. Bake in the preheated oven until the crust is golden and the cheese is bubbling, which should take between 6-15 minutes depending on your oven and the thickness of your crust.

Notes

Avoid not allowing the dough to rise properly for light texture. If you have leftover dough, wrap it tightly with plastic wrap and store it in the fridge for up to two days. You can also freeze the prepared dough for up to three months.