Soft Chewy Homemade Pizza Dough

This homemade pizza dough yields a soft, chewy interior with a crisp golden crust. It is perfect for a variety of pizzas whether you prefer margherita, meat, or vegetables. The method is straightforward and reliable, making it great for cooks of all skill levels wanting to bring pizzeria-quality pizza into their own kitchen.

I first tried this dough on a busy weekend with friends and it quickly became our go-to for pizza night. The crisp crust with a tender inside keeps everyone coming back for more.

Ingredients

• Four cups of bread or pizza flour: the necessary gluten for a chewy and strong dough
• Two teaspoons of instant or rapid rise yeast: the dough rising fast and reliably
• Two and a half teaspoons of kosher or cooking salt: enhance flavor and strengthen the dough structure
• Four teaspoons of white sugar: feed the yeast and balance flavors
• Four tablespoons of extra virgin olive oil: add richness and help the crust brown nicely
• One and one-third cups of warm tap water heated to about 110 degrees Fahrenheit: activates the yeast gently
• One tablespoon of extra flour for dusting the work surface: prevents sticking while shaping the dough
• Two teaspoons of extra olive oil used for coating the dough: stop it from drying out during rising
• One and one-third cups of freshly grated mozzarella per pizza: that classic melty topping
• One quarter cup of pizza sauce per pizza: adds tang and moisture
• Your choice of toppings: to personalize your pizza

Step-by-Step Instructions

Sift and Combine Dry Ingredients:

In a large bowl, measure and combine the flour yeast salt and sugar evenly to ensure proper distribution and even rising.

Add Liquids and Form Dough:

Pour in the warm water and olive oil and mix with a spoon or your hands until a rough dough forms.

Knead for Texture:

Turn the dough onto a lightly floured surface and knead for eight to ten minutes until it becomes smooth and elastic. Proper kneading develops the gluten which gives the dough structure and chew.

First Rise:

Lightly oil a clean bowl and place the dough inside. Turn it once to coat in oil then cover loosely with a kitchen towel or plastic wrap. Set in a warm place to rise for one to one and a half hours until it doubles in size.

Divide and Rest:

Punch down the dough gently to release gas then divide into three equal balls. Let them rest uncovered for ten to fifteen minutes. This relaxes the dough for easier stretching.

Preheat Oven and Shape Dough:

Heat your oven to between 475 and 500 degrees Fahrenheit. If you have a pizza stone, place it in the oven to warm. Roll or stretch each dough ball into a ten to twelve inch circle on a floured surface. Brush the edges lightly with olive oil for a golden crust.

Add Sauce Cheese and Toppings:

Spread about one quarter cup of pizza sauce over each crust leaving a border. Sprinkle with mozzarella then add your favorite toppings.

Bake the Pizza:

Transfer the prepared pizzas to the oven. Bake for ten to fifteen minutes until the crust is golden and the cheese bubbles. Using a pizza stone or baking on the lowest rack helps create a perfectly crispy base.

Save

My favorite part of this dough is how the olive oil gives the crust a tender yet crispy texture. One time I let the dough cold ferment overnight and woke up to a house smelling like an Italian bakery. That became our family’s weekend ritual.

Storage Tips

Store any leftover dough balls wrapped tightly in plastic wrap in the refrigerator for up to three days or freeze for longer storage. To use frozen dough thaw in the refrigerator overnight then let it come to room temperature before shaping.

Ingredient Substitutions

You can substitute all purpose flour for bread flour but expect a slightly less chewy crust. If you do not have instant yeast use active dry yeast but activate it in warm water separately before combining with flour. Replace white sugar with honey for a different but pleasant yeast activation and subtle sweetness.

Serving Suggestions

Serve your pizza with a simple green salad dressed with lemon and olive oil to balance the richness. A glass of chilled sparkling water or Italian soda complements the pizza perfectly. Try finishing the baked pizza with fresh basil leaves or a drizzle of good quality olive oil for an extra layer of flavor.

Cultural Context

Pizza originated in Naples Italy as a humble yet delicious street food. This dough closely follows their traditional style with a high temperature bake creating an airy crust with a crisp exterior. Making pizza at home is a fun way to connect with these culinary roots and bring friends and family together around the table.

Recipe FAQs

→ How long should I knead the dough?

Knead the dough for 8 to 10 minutes until it becomes smooth and elastic, which helps develop gluten for a chewy texture.

→ Can I prepare the dough in advance?

Yes, refrigerating the dough for 24-48 hours after kneading enhances flavor through slow fermentation, resulting in a richer taste.

→ What temperature should the oven be for baking?

Preheat the oven to 475–500°F (245–260°C) to achieve a crisp crust and properly melted toppings.

→ Is a pizza stone necessary?

Using a preheated pizza stone is optional but recommended for an extra crispy base and even heat distribution.

→ How do I handle sticky dough during kneading?

Sprinkle extra flour sparingly as you knead to reduce stickiness without drying out the dough.

→ Can the dough be frozen?

Yes, dough balls can be tightly wrapped and frozen for up to 3 months for later use.