Best Pizza Dough Recipe for Soft, Chewy, Crispy Crust
Making homemade pizza was where my confidence in the kitchen truly began, even before I felt comfortable handling homemade pizza dough. At first, working with yeast felt intimidating, especially for beginners, but the process turned out to be simple and rewarding. Over the years, this dough became my go-to recipe and what I now call my best pizza dough recipe. It’s easy to make with just six basic ingredients, creating a soft crust with a chewy texture and rich, flavorful bite. Like my trusted alfredo sauce recipe and favorite french toast recipe, it eventually became my most-loved recipe, and I still smile when people stop me at the store to say they’ve baked it three weeks in a row—a true story echoed often in messages from readers who say it changed their pizza nights at home.
What truly makes this recipe special is the balance of simple ingredients and patience, learned over a decade of cooking alongside my husband, Alex. We spent years honing the recipe by interviewing pizzeria chefs, traveling to Italy, tasting authentic Neapolitan pizza, and baking countless pizzas in our own kitchen. The result is a master dough that delivers a perfect chewy texture, crispy edges, and a golden-brown crust with deep, complex flavor—all made without special equipment, just bare hands and the same passion I bring to every alfredo sauce recipe and french toast recipe I share.
Ingredients (serves 2–3)
- Flour
- Water
- Yeast
- Salt
- Olive oil
- Sugar
Step-by-Step Instructions
Step 1 :
In this step, warm water is mixed with yeast and a small amount of sugar. The warm water helps wake up the yeast and start the activation process. Sugar feeds the yeast, allowing it to grow and create bubbles.
After a few minutes, the mixture becomes foamy, showing the yeast is active. This foam is important because it helps the dough rise properly later. If the mixture does not foam, the yeast may be old or the water too hot or cold.
Step 2 :
In this step, add flour and salt to the activated yeast mixture. Stir slowly until a soft, slightly sticky dough begins to form. This is where the structure of the dough starts to develop.Mixing evenly helps spread the yeast throughout the dough. The dough should come together without being too dry. This step sets the base for a soft, chewy pizza crust.
Step 3 :
Transfer the dough to a clean surface lightly dusted with flour. Begin kneading using your hands, pushing the dough forward and folding it back. Kneading helps build gluten, which gives the dough its chewy texture. Continue for several minutes until the dough feels smooth and elastic. If it sticks too much, add a small amount of flour gradually. This step is key for creating a soft, strong pizza dough structure.
Step 4 :
Shape the kneaded dough into a smooth ball.Place it in a lightly oiled bowl so it doesn’t stick.Turn the dough once to coat all sides with oil.Cover the bowl with a clean cloth or plastic wrap.Let the dough rest in a warm place to rise properly.This resting time allows the dough to double and become airy.
Step 5 :
After the dough has risen, gently punch it down.This removes extra air and improves texture.
Place the dough on a lightly floured surface.Divide it if making more than one pizza.Shape the dough into a round or desired form.Let it rest briefly so it stretches easily without tearing
Step 6:
Preheat your oven so it’s hot and ready.Carefully transfer the shaped dough to a baking surface.
Add sauce, cheese, and your favorite toppings evenly.Bake until the crust turns golden and crisp.
Watch for bubbling cheese and cooked edges.Remove, slice, and enjoy fresh, homemade pizza.
Nutrition Information (Per Serving0
- Calories: ~220–250 kcal
- Carbohydrates: ~40–45 g
- Protein: ~7–8 g
- Fat: ~3–4 g
- Fiber: ~2 g
- Sodium: ~300–350 mg
