I’ve spent years perfecting my pizza dough recipe, and I’m convinced this one strikes the right balance between chewiness and crispiness. The secret lies in the flour-to-water ratio and a slow rise, but there’s more to it than that. If you’ve ever wondered why your crust doesn’t quite measure up, the answer might surprise you—and it’s not just about the ingredients. Let’s break down what makes this dough stand out.
Recipe
I can confidently say this homemade pizza dough will change the way you think about pizza forever. Soft, chewy, and with that perfect crispy edge, it’s the kind of dough that makes you feel like a true Italian pizzaiolo in your own kitchen.
The secret? A simple mix of bread flour, yeast, and a splash of olive oil—no fancy gadgets or complicated steps needed. I’ve made this recipe countless times, and it never fails to impress, whether it’s a Friday night pizza party or a last-minute craving.
The dough stretches like a dream, bakes up golden and bubbly, and holds up beautifully under all your favorite toppings. Trust me, once you taste the fresh, aromatic crust straight out of the oven, you’ll wonder why you ever settled for takeout.
Let’s get rolling—this dough is your ticket to pizza perfection!
Ingredients
Great homemade pizza starts with the right dough—simple ingredients, but each one plays a key role. Here’s what you’ll need to make the perfect crust:
- Bread flour – Higher protein content gives the dough its chewy texture. All-purpose flour works, but bread flour is the secret to that pizzeria-quality bite.
- Instant yeast – No proofing needed! Just mix it right in. Active dry yeast works too—just activate it in warm water first.
- Warm water (105–110°F) – Too hot kills the yeast; too cold slows rising. Aim for a temperature that feels like a warm bath.
- Olive oil – Adds richness and helps crisp the crust. Don’t skip it!
- Salt – Balances flavor and strengthens gluten. Fine sea salt dissolves best.
- Sugar (optional) – A pinch helps feed the yeast and promotes browning. Honey works too!
Pro Tip: For extra flavor, replace ½ cup of water with beer—it adds depth and a slight malty sweetness.
Substitutions:
- No bread flour? Use all-purpose, but expect a slightly softer crust.
- Out of olive oil? Melted butter adds a rich, buttery note.
Non-Negotiables:
- Bread flour – The chew factor matters!
- Instant yeast – Guarantees a quick, reliable rise.
Little Wins:
- A dusting of semolina flour on the baking sheet for extra crunch.
- Letting the dough rest overnight in the fridge for deeper flavor.
How to Make the Best Traditional Neapolitan Pizza Dough
- Mix the Dough Ingredients: Combine flour, water, yeast, and salt in a large mixing bowl. Use your hands or a wooden spoon to mix until a shaggy dough forms. The mixture will look rough but should come together easily—don’t overmix at this stage.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky. If it sticks to your hands, add a little flour, but avoid adding too much, as this can make the dough dense.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise at room temperature for 1-2 hours, or until it doubles in size. For a deeper flavor, refrigerate overnight and let it come to room temperature before shaping.
- Divide the Dough: Once risen, gently punch down the dough to release air bubbles. Divide it into equal portions (typically 2-4, depending on pizza size). Shape each portion into a smooth ball by tucking the edges underneath.
- Second Rise: Let the dough balls rest on a floured surface, covered with a towel, for 30-60 minutes. This relaxes the gluten, making it easier to stretch without tearing.
- Shape the Dough: Press each dough ball into a flat disc using your hands, then stretch it outward gently with your fingers or toss it in the air for a thin crust. Avoid using a rolling pin, as it can compress the dough and prevent air pockets from forming.
- Preheat Your Oven: Crank up the heat to the highest setting (500°F/260°C or higher) and place a pizza stone or baking sheet inside to preheat. A hot surface guarantees a crispy crust.
- Assemble and Bake: Top the dough with your favorite ingredients, slide it onto the preheated stone or sheet, and bake for 8-12 minutes, or until the crust is golden and the toppings are bubbly. Keep an eye on it to avoid overcooking.
- Cool and Enjoy: Remove the pizza from the oven and let it cool for a minute or two before slicing. This allows the toppings to set and prevents burns from melted cheese. Serve immediately for the best texture and flavor.
Nutrition
Here’s the nutritional breakdown for one serving of homemade pizza dough based on this recipe.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 29 g |
| Protein | 5 g |
| Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 200 mg |
| Fiber | 1 g |
| Sugar | 1 g |
Chef Tips
While making pizza dough might seem straightforward, a few key tricks can elevate your results from good to great.
I always use lukewarm water—too hot kills the yeast, too cold slows fermentation.
Knead until smooth and elastic, but don’t overwork it.
Let the dough rest in a lightly oiled bowl, covered, to prevent drying.
Finally, preheat your oven as high as it goes for a crispy crust.
