Quick & Easy Chewy Pizza Dough
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!
Equipment
- stand mixer with dough hook attachment
Ingredients
- 1 cup warm water
- 1 tablespoon honey
- 2 1/4 teaspoons active dry yeast
- 2 3/4 cup all purpose flour
- 1 tablespoon olive oil
- 1 teaspoon fine sea salt
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!
- Add the flour, olive oil, and 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.
