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–+ servings
chewy pizza dough ball on parchment paper dusted with flour.
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5 from 63 votes

Soft & Chewy Pizza Dough

Up-level your next homemade pizza night with this chewy pizza dough! With a crispy crust and fluffy inside, you'll love how easy it is to throw together in one hour!

Equipment

  • stand mixer with dough hook attachment

Ingredients

  • 1 cup warm water
  • 1 tablespoon honey
  • 2 ¼ teaspoon active dry yeast
  • 2 ¾ cup all purpose flour
  • 1 tablespoon olive oil
  • 1 teaspoon fine sea salt
US Customary - Metric

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

Step-by-step process photos are provided above, in the body of this post.
    • Flour: All-purpose flour is perfect for this recipe! If you want to use something else, it works just as well with bread flour and 00 pizza flour.
    • Yeast: This recipe calls for active dry yeast but can also be made with instant yeast. Make sure to follow the instructions on the packet for the best results!
    • Water: Warm water is crucial for activating the yeast! The water should be warm to the touch but not hot. In general, it should not exceed 113 F or you will kill the yeast.
    • Honey: Honey gives the pizza dough a beautiful flavor, but can be substituted with granulated sugar if needed.
    • Olive oil: I don't recommend substituting this with another kind of oil as it will not give the pizza as much flavor.
 
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.