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 that you can make in under an 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 (like my 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.

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 it typically takes around 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 transferring the dough on top.

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

4.88 from 66 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!

4.88 from 66 votes (28 ratings without comment)

80 Comments

Gray says:

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I made this by hand and I gotta say. This is genuinely the best pizza dough I’ve ever had. I doubled the oil (20g) and used unbleached all purpose flour! 100% this is now my go to dough! Also used bbq sauce on it lol 😂

Miranda says:

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I’ve made this crust 3 times now and it has come out AMAZING every time! I measure with my scale and have consistently needed to add about a tablespoon more flour, but that’s been an easy adjustment. It is incredible in my cast iron as deep dish pizza so I haven’t even tried using a regular pizza pan or stone yet. Thanks so much for my new go-to pizza dough recipe!

Demi says:

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Made with regular flour and was really good! Has anyone tried with 00 Pizza Flour? Wonder how it tastes and if the rise time is the same?

Marikay says:

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Made it for the first time and was ready to put the dough in the pan in 1 hour 15 because my first batch of yeast was dead. Just kneaded by hand without a mixer for 7 min (my arms got tired!) and it made such a lovely smooth dough, just the tiniest bit tacky when I put it into the oiled bowl. So delicious and chewy!! Will be making again.

1. Renz says:
  
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  Can I use bread flour and replace honey with sugar? How much sugar please? Thank you
  
  1. Cambrea Gordon says:
    
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    The sugar can be substituted equally! For using bread flour, you will need to add more water to the dough. I would start kneading it and add 1 tablespoon at a time until it feels soft and tacky, but not sticky.
    
Jenn says:

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Delicious and easy! My go-to recipe for pizza dough.

1. Taylor says:
  
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  Literally sooooo easy and quick and delicious !!
  
  1. Cambrea Gordon says:
    
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    Amazing! I’m so happy to hear that. It’s my favorite quick and easy recipe!