What Flour Makes the Best Pizza Dough?

When choosing flour for a pizza dough recipe , both all-purpose and bread flour work wonderfully. If you like a softer, chewier crust, go with all-purpose flour. But if you want a crispy, airy finish, bread flour's higher protein content is the secret weapon!

How Long Should Pizza Dough Rise?

Timing matters more than you think. Generally, your pizza dough should rise for about 30 minutes to an hour, depending on the warmth of your kitchen. It should roughly double in size. If you want extra flavor, some bakers even let their dough rise slowly in the fridge overnight for an extra tangy punch!

Why Is My Dough Not Stretching?

Stretching woes are super common, but don’t worry. If your dough keeps snapping back, it probably needs a bit more rest. Let it sit covered at room temp for 10-15 minutes. Relaxed gluten stretches way easier, making it simple to shape your pizza dough recipe into a perfect base.

Can I Make Pizza Dough Without Yeast?

Yep, you sure can! For a yeast-free version, many bakers use baking powder as the leavening agent. Just know that yeast-free dough won’t have the same airy, chewy texture. It'll be more like a flatbread — still delicious, just a little different from classic pizza crusts.

Easy Homemade Pizza Dough Recipe for Perfect Crust

Description

Learn how to create the perfect homemade pizza dough recipe with simple ingredients and easy-to-follow steps. This pizza dough yields a chewy, crispy crust that’s ideal for any pizza night, whether you’re a beginner or an experienced baker.

Ingredients

Scale

2–2 ⅓ cups all-purpose flour OR bread flour (250–295g)
1 packet instant yeast (2 ¼ teaspoons)
1 ½ teaspoons sugar
¾ teaspoon salt
⅛–¼ teaspoon garlic powder (optional)
⅛–¼ teaspoon dried basil leaves (optional)
2 tablespoons olive oil + extra for brushing
¾ cup warm water (175ml)

Instructions

In a large bowl, mix 1 cup flour, instant yeast, sugar, and salt. Add garlic powder and dried basil if using.
Add olive oil and warm water. Stir until combined into a shaggy dough.
Gradually add the remaining flour, stirring until a cohesive ball forms. Adjust flour as needed.
Lightly flour your hands and form the dough into a ball.
Drizzle olive oil into a clean bowl, place the dough inside, and roll to coat.
Cover with plastic wrap and let it rise in a warm place for about 30 minutes until doubled in size.
After rising, gently deflate the dough and knead 3-5 times on a floured surface.
Stretch or roll the dough into a 10-12 inch circle.
Brush the dough with olive oil and poke small holes across the center with a fork.
Add toppings and bake at 425°F (215°C) for 13-15 minutes until golden and cooked through.

Notes

Use bread flour for a crispier crust.
Let dough rest longer for a stronger flavor.
Freeze extra dough after the first rise for easy future pizzas.
Let refrigerated dough sit at room temperature before shaping.

Prep Time: PT15M
Cook Time: PT15M
Category: Lunch, Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 113 kcal
Sugar: 1 g
Sodium: 146 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 0 mg

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