My Go-To Pizza Dough Recipe That’s Soft, Chewy, and Always Reliable

Name: My Go-To Pizza Dough Recipe That’s Soft, Chewy, and Always Reliable
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup warm water (110°F or just slightly warmer than your skin); 1 teaspoon salt; 2 cups all-purpose flour; 1 tablespoon olive oil; 1 teaspoon sugar; 1 packet (2 1/4 teaspoons) active dry yeast

April 12, 2025

Recipes

When it comes to pizza night, I used to rely on store-bought dough or frozen crusts—until I realized how ridiculously easy it is to make my own. This simple yeast-based pizza dough recipe changed the game for me. It’s soft, chewy, and bakes up beautifully every time. Plus, it uses ingredients I always have on hand.

What makes this dough a keeper is its balance of flavor, texture, and convenience. It comes together with basic pantry staples, needs just a quick knead, and rises into the kind of pillowy dough that makes you feel like a pro—even if it’s your first time baking with yeast.

Whether I’m making classic margherita, veggie-loaded pies, or experimenting with things like white sauce or BBQ chicken, this dough is the reliable base I keep coming back to. Let me show you how I make it and some of my favorite ways to customize it.

Why This Dough Works (Even for Beginners)

I’ve tested plenty of pizza dough recipes, and this one strikes the perfect balance of ease and quality. Here’s why it works so well:

The yeast activates quickly: A little sugar and warm water get it going fast.
No stand mixer needed: You can knead this dough by hand in just a few minutes.
The texture is just right: It’s soft enough to stretch but sturdy enough to hold toppings.
It makes two crusts: One for now, one to freeze for later.

Ingredients You’ll Need

(Prep Time: 15 mins | Total Time: 1 hour 30 mins | Makes 2 pizzas)

2¼ teaspoons active dry yeast (1 standard packet)
1 cup warm water (110°F or just slightly warmer than your skin)
2 tablespoons sugar
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil

How I Make My Easy Pizza Dough

1. Activate the Yeast

In a small bowl, I combine the warm water and sugar, then sprinkle the yeast over the top. I give it a quick stir and let it sit for 5–10 minutes until it becomes frothy. That foam on top is how I know the yeast is alive and ready to go.

2. Mix the Dry Ingredients

In a large mixing bowl, I stir together the flour and salt. This gives the dough structure and flavor.

3. Add the Wet Ingredients

Once the yeast is bubbly, I pour it into the flour mixture along with the olive oil. I stir with a wooden spoon until a rough dough forms, then turn it out onto a lightly floured surface.

4. Knead Until Smooth

I knead the dough for about 5 minutes until it’s soft, elastic, and smooth. If it’s too sticky, I dust with a bit more flour—but not too much. I want the dough to stay tender and moist.

5. Let It Rise

I place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 hour, or until it’s doubled in size. Sometimes I preheat my oven for a minute, turn it off, and let the bowl rest inside—that little bit of warmth helps things move along.

6. Punch It Down and Roll It Out

Once risen, I punch down the dough to release any air bubbles, then divide it in half. Each half makes one 10–12 inch pizza. I roll the dough out to my desired thickness—thinner for a crisper crust, thicker for something chewier.

7. Pre-Bake the Crust

Before I load on the toppings, I always pre-bake the crust for 5–10 minutes at 425°F. This helps it hold its shape and prevents soggy bottoms. Once the edges start to puff and the surface looks set, I pull it out, add my toppings, and bake again until golden and bubbly.

My Tips for Perfect Pizza Dough

Use warm, not hot water: Water that’s too hot can kill the yeast. Aim for about 110°F.
Don’t over-knead: Five minutes is plenty—too much kneading can make the crust tough.
Oil your hands: If the dough is sticking to you, a little olive oil on your fingers works wonders.
Freeze half the dough: Wrap it in plastic wrap and store in a freezer bag. It’ll last a month. Thaw overnight in the fridge or on the counter for a couple hours.

How I Use This Dough

This dough is endlessly versatile. Here are a few of my favorite uses:

Classic pizza: Tomato sauce, mozzarella, fresh basil.
White pie: Ricotta, garlic, olive oil, spinach.
Flatbread-style: Rolled thin and topped with roasted veggies and feta.
Calzones or stromboli: Fill with cheese, meats, and whatever else is in the fridge.
Garlic knots: Twist strips of dough, brush with garlic butter, and bake until golden.

FAQs (Because I Know You’ll Ask)

Q: Can I use instant yeast instead of active dry?
A: Yes! You can skip the proofing step and just mix it directly with the flour. Still works great.

Q: Can I make it ahead?
A: Totally. Store the dough in the fridge overnight after the first rise, then bring it to room temp before rolling it out.

Q: Do I need a pizza stone?
A: Not at all. A regular baking sheet works fine. For a crispier crust, use an upside-down baking sheet preheated in the oven.

Q: How long should I bake the pizza after adding toppings?
A: After pre-baking the crust, I usually bake it another 10–12 minutes at 425°F, depending on how heavy the toppings are.

Why This Pizza Dough Is in My Weekly Rotation

Once you make your own pizza dough from scratch, it’s hard to go back. The flavor, the texture, the satisfaction of knowing you made it yourself—it all adds up to a better pizza night. This dough comes together quickly, rises reliably, and gives me the flexibility to make exactly the kind of pie I’m craving.

So whether it’s Friday night pizza with friends or a quiet weeknight dinner, this is the dough I count on. Try it out and let me know what toppings you pile on—I’m always looking for new combos to try.