When I was working as a pastry chef, I didn’t just make desserts, I also worked the line making fresh pizzas! This six ingredient foolproof pizza crust combines my professional experience and love for pizza to create an easy homemade dough you can make in less than one hour with no fancy flours needed!

Crispy on the bottom and pillowy soft and chewy on the inside, it’s the perfect base for your favorite toppings! Whether it’s spicy vodka sauce pizza or my personal favorite, ultra crispy cast iron skill pizza. So skip the delivery tonight and make the best pizza dough at home…it will be the most satisfying meal you’ll ever make!

two balls of homemade pizza dough on a baking tray dusted with flour.

If you really want to go all out with pizza night, slather my favorite baked san marzano pizza sauce on top of the dough…it will literally change your life!

Let’s Make It!

Yeast showing foaming activity when mixed with warm water.

Activate the yeast in warm water and honey. You’ll know it’s ready to use when it looks foamy! If you don’t see any activity after 5 minutes, you will need to use a fresh packet of yeast.

A mixing bowl with the dry ingredients being mixed with the wets.

Mix in the dry ingredients. For ease, I recommend using a stand mixer! If mixing by hand, you can mix it in a large bowl with a wooden spoon.

I loved how easy this recipe was to make, so I even turned it into mini cheesy parmesan bread bites. They make the BEST appetizer or snack!

Knead the dough until it is smooth. It should clean the sides of the bowl and feel soft and tacky!

Pizza dough ball resting in a bowl covered with plastic wrap.

Shape the dough into a ball. Cup your hands around the sides and move them from the top to the bottom. This will stretch it into a tight ball to help it rise properly.

Pizza dough in a bowl after it has doubled in size.

Let it rise in a warm spot. It should double in size. The time it takes for it to rise can depend on how warm your kitchen is, but normally 30 minutes.

A rolling pin rolling out the pizza crust.

Roll out your pizza crust and top with your favorite toppings. Roll the dough to your desired thickness. You can also portion it into smaller sizes for mini pizzas! If using a pizza, stone be sure to preheat it before transfering the dough on top.

slices of chewy pizza dough topped with cheese and fresh basil.

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

chewy pizza dough ball on parchment paper dusted with flour.

Quick & Easy Chewy Pizza Dough

4.89 from 62 votes

– by Cambrea Gordon

This quick and easy pizza dough recipe is everything you want in a homemade crust—soft, chewy, and perfectly crispy on the bottom. With just six simple ingredients and no fancy flours, it comes together in under an hour, making it perfect for weeknight cravings or last-minute pizza nights! No matter what your favorite toppings are, this foolproof dough is the ultimate base. Skip the takeout and make the best pizza dough at home—it’s so good, you'll never go back to another recipe!

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Prep Time: 40

Cook Time: 15

Total Time: 55

Course: Main Course

Cuisine: American

Servings: 20 ounce pizza

Equipment

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stand mixer with dough hook attachment

Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients

Instructions

In a stand mixing bowl, mix together the warm water, yeast, and honey. Set aside for 5 minutes to allow the yeast to become active and foamy.
If you are not seeing any activity after 10 minutes, I recommend starting over with a fresh packet of yeast!
2 1/4 teaspoons active dry yeast, 1 cup (211 g) warm water, 1 tablespoon (18 g) honey
Add the flour, olive oil, and salt.
2 3/4 cup (335 g) all purpose flour, 1 tablespoon (10 g) olive oil, 1 teaspoon fine sea salt
Knead the dough on low speed for 8-9 minutes or until it is soft and smooth, and cleans the sides of the bowl.
If the dough is sticking to the bottom and/or sides of the bowl, add extra flour 1 teaspoon at a time until it forms a single ball.
Shape the dough into a ball.
Place the dough ball into a lightly oiled bowl and cover the top tightly with plastic wrap. Place it in a warm spot to rise until doubled, about 30-40 minutes.
In my kitchen it takes about 30 minutes!
Lightly punch down the dough to remove any excess air.
Roll the pizza dough to your desired thickness, then transfer it to your baking sheet or pizza stone.
Add your favorite sauce and desired toppings, then bake at 475 F/250 C for 12-15 minutes, depending on the thickness. When the crust is brown and the cheese is bubbling, it's ready!

Notes

Honey: Honey gives the pizza dough a beautiful flavor, but can be substituted with granulated sugar if needed.

Use a pizza stone! For an extra crispy crust, place the pizza stone in the oven while it preheats. Sprinkle it with some cornmeal, then transfer the dough to it.

Important note about humidity: If it’s raining or humid where you live, you may not need all the water in the recipe. Pour in half the water to start then add more until it feels soft and tacky.

Use the right temperature water. Using warm, around 110 degrees F water is very important! If the water is too cold, your yeast will not activate. The same goes if the water is too hot.

Storage: Store the kneaded dough in an airtight container in the fridge for up to one day. After this point, the yeast will begin to ferment and it will smell like alcohol.

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

Tried this recipe?Leave a comment below & tag @cambreabakes on social!

4.89 from 62 votes (28 ratings without comment)

69 Comments

Garol says:

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If I’m doubling the recipe, when would I separate the dough?

1. Cambrea Gordon says:
  
  at
  
  I would separate it after it’s fully kneaded!
  
Eddi Steele says:

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This is the best pizza dough! Just like a great restaurant. Thanks for sharing.

Haleigh says:

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Fool proof! This was so easy. The photos were a nice guide. I made one giant pizza. Next time I will split in two to try for a thinner crispier crust!

Robyn M. says:

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This recipe came out great for me. I was able to get two large pizzas with this recipe and they cooked up beautifully on the grill! Great summer dinner for the family!

Taylor says:

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I had to reread this recipe several times to make sure I really did measure correctly – my dough was soup. A TEASPOON of flour at a time? All together to get it to not be a slurry I used 4+ cups of flour. Way too much liquid. A whole cup of water for the yeast? This recipe went so wrong for me I literally have no idea how this worked for anyone?

1. Cambrea Gordon says:
  
  at
  
  Hi Taylor, if you’re sure you measured everything correctly it’s more likely a humidity issue. I note in the post that if you live in a humid area you may only need half of the liquid (1/2 cup vs. 1 cup) to account for the excess moisture in the air.
  
2. Katie says:
  
  at
  
  Yeah I kept having to add flour and got to the point where I just took it out and balled it up myself.
  
  1. Cambrea Gordon says:
    
    at
    
    Katie, as I mentioned if you live in a humid environment you may only need half the water. If not it’s more likely you are not measuring the ingredients properly.

Soft & Chewy Homemade Pizza Dough

Let’s Make It!