A Classic Homemade Recipe for Crispy-Edged, Chewy Crust
This Italian pizza dough is soft, stretchy, and packed with flavor from just a few simple ingredients. With a crisp outer edge, chewy center, and a hint of olive oil richness—it’s the foundation for your favorite homemade pizzas, from Margherita to meat lovers’ delight.
A must-bake for pizza lovers, beginners, and anyone who wants restaurant-style slices at home!
Why You’ll Love This Recipe:
- Simple Ingredients: Just flour, water, yeast, salt, and olive oil—no fancy tools needed.
- Perfect Texture: Crispy crust with a soft, airy crumb—ideal for any pizza style.
- Versatile: Great for thin crust, thick crust, calzones, or garlic bread.
- Quick Rise: Ready in under 2 hours—no overnight fermenting required.
- Freezer-Friendly: Make extra dough and freeze for future use.
Ingredients (Makes 2 medium pizza crusts):
For the Dough:
- 2 tsp active dry yeast (or instant yeast – no proofing step needed)
- 1½ cups (360ml) warm water (105–115°F / 40–45°C)
- 4 cups (500g) all-purpose flour (or bread flour for chewier crust)
- 1 tsp sea salt (or regular salt – add after yeast activates)
- ⅓ cup (80ml) extra virgin olive oil (adds richness and crispness)
Instructions:
Step 1: Proof the Yeast (Skip if Using Instant Yeast)
In a small bowl, combine yeast with ½ cup warm water (105–115°F).
Let sit for 5–10 minutes , or until foamy and fragrant. This ensures the yeast is active before mixing the dough.
Step 2: Mix the Dough
In a large bowl, combine:
- Flour
- Salt
Make a well in the center and add:
- Yeast mixture (or instant yeast directly)
- Remaining water
- Olive oil
Stir with a wooden spoon or spatula until a shaggy dough forms.
Step 3: Knead Until Smooth
Turn dough onto a lightly floured surface and knead for 8–10 minutes , or until smooth and elastic.
Tip: Add flour sparingly—too much can make the crust dry. The dough should feel slightly tacky but not sticky.
Place in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise for 1–2 hours until doubled in size.
Step 4: Shape the Dough
Punch down the dough to release air bubbles.
Divide into 2 equal portions for two 12-inch pizzas or one large rectangular crust.
Roll or stretch each portion into your desired shape—thin for crispy crust or thicker for chewy New York-style slices.
Step 5: Bake Your Pizza
Preheat oven to its highest setting (500–550°F / 260–290°C) and place a pizza stone or baking steel inside to heat up.
Place shaped dough on a floured pizza peel or baking sheet.
Add your favorite toppings—classic tomato sauce, mozzarella, and basil , or go wild with pepperoni, veggies, or white pizza.
Slide onto the hot stone and bake for 8–12 minutes , or until bubbly and golden.
Tips for Success:
- 🧁 Water Temperature: Too hot will kill the yeast; too cold will prevent activation.
- 🥣 Long Ferment Option: For deeper flavor, refrigerate the dough for 24–48 hours before use.
- 🍕 Flour Hack: Dust the dough with semolina or cornmeal before baking for extra crisp.
- 🧂 Salt Timing: Add salt after yeast activation to avoid killing the yeast too early.
- ❄️ Make Ahead Magic: Freeze unbaked dough balls for up to 3 months—thaw and rise before using.
Serving Suggestions:
- Perfect with classic Margherita toppings , spicy nduja sausage , or creamy Gorgonzola and pear .
- Great as garlic bread, calzones, or focaccia with herbs.
- Ideal with a glass of red wine, craft beer, or lemon water.
Nutritional Information (per pizza crust, makes 2 – approximate):
(Without toppings – per crust)
- Calories: ~400 kcal
- Protein: ~10g
- Carbohydrates: ~60g
- Fat: ~12g
- Fiber: ~2g
- Sugar: ~1g
This Italian pizza dough proves that a few pantry staples can create something unforgettable. With its crispy edges, chewy center, and rich olive oil finish—it’s a must-bake for lovers of homemade pizza and Italian comfort food.
