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This 6-ingredient Homemade Fluffy Pizza Dough is thick, fluffy, and buttery. It makes an amazing golden brown crunchy crust, and No stand mixer is needed!
Here are some amazing pizzas: Grilled Mushroom Pizza, Chicken Spinach Alfredo Flatbread, Charred Mexican Street Corn Flatbread, and Chicken Bacon Ranch Pizza.
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Growing up, I always remembered looking forward to Friday nights because that would be the only day of the week my parents would even consider buying pizza. I loved Pizza Huts pizza, toppings, and the crust!
My dad always said, "The sign of a good pizza is in the crust." so, in my eyes, Pizza Hut was the standard, and growing up in the 90s, I think we can agree with that statement.
Of course, purists will say New York City has the best pizza because of the mineral-rich tap water, but I've had better pizzas in New Orleans than some of the top pizza spots in NYC.
However, when creating this pizza dough recipe, it took me a few times to get the dough to have the signature golden-brown crust I wanted.
I watched all the YouTube channels and Netflix specials. Then I came across one random clip from the Kelly Ripas show with Scott Wiener making his signature Margherita Pizza. The small settle things he mentioned are how I perfected this amazing pizza dough recipe.
Honestly, the real key was mixing the dough by hand to get a feel for the dough. And I don't mind getting my hands dirty, and it's time for you to do the same.
Key Ingredients
Here are the ingredients you'll need for the best pizza dough recipe online.
Active Dry Yeast
Whenever you make pizza dough, you'll need yeast. The "doughy" smell that captivates all of us comes from the fermentation of yeast and creates part of the flavor we all love in pizza.
All-Purpose Flour
You can use bread flour for great pizza dough because of the higher protein amount (12%-14%). However, I love using unbleached all-purpose flour (11%-12%)because it also has a higher protein amount than bleached flour.
Sugar
Yeast loves sugar! This will activate the yeast, help it ferment, and release all that wonderful yeast flavor.
Salt
A little salt adds tons of flavor to the dough.
Avocado Oil
It is one of my favorite oils because it’s healthy and can handle being cooked at a high temperature. You can use canola, vegetable, or olive oil as a swap.
How To Make Homemade Pizza Dough Recipe
I wanted my pizza dough recipe to be easy to make, tasty, and uncomplicated. This homemade pizza dough has been complimented to taste like the old Pizza Hut crust.
Make Pizza Dough
In a large bowl, stir together water and yeast. Stir in 1 cup of flour and 2 tablespoons oil until smooth.
Set aside for 5 minutes until little bubbles start to rise to the top.
In another bowl, combine 2 cups flour, sugar and salt.
Stir the dry ingredients into the yeast mixture until a soft ball of dough forms. Transfer the dough to a lightly floured surface, and knead dough 60 times or until dough is smooth.
Shape into a dough ball and place in a bowl with 1 tablespoon of oil.
Place dough top side down to coat with oil, flip over, cover the bowl with a towel or plastic wrap, and place in a warm spot for 40 minutes to 1 hour until the dough has doubled in size.
Second Proof
If making immediately, pour 4 tablespoons of oil into a pizza pan and spread evenly over. Punch the dough down, pick the dough up, let gravity do the work, and stretch the dough to the desired shape. If the dough tears, pinch it back together. If your making the dough for later, knead it in the bowl a few times until a smooth dough ball forms.
Cover and place in a warm spot and let it rise for 40 minutes to 1 hour until the dough has doubled in size.
Assemble Pizza Crust
Preheat oven to 500°F. After the dough has finished rising the second time, use your fingers to release the air from the dough and create a 1-inch border to be your crust.
Add your sauce, cheese, and favorite pizza toppings, and bake until the cheese melts and the crust is golden brown.
How To Store Pizza Dough
Keep pizza dough in an airtight container for 2 days in the fridge before using. After the second proof, you can freeze pizza dough by placing the dough in a freezer-safe storage bag for 2 months. Thaw frozen pizza dough in the fridge for 24 hours before using.
Pro Recipe Substitutions, Tips & Tricks
Here are the best practices, techniques, substitutes, and flavor builders you'll need for making homemade pizza dough.
- You can use olive oil as a swap for avocado oil.
- Make a healthier crust by using whole wheat flour instead of all-purpose flour. King Arthur Bread Flour is a great bread flour to use if you're curious about bread flour.
- The dough should look shaggy before you need it; it's the thing I look for to confirm it will be good.
- You can use instant rise yeast instead of active dry yeast.
- If you only have table salt or a smaller coarse Himalayan salt, use half the salt required in the recipe. Kosher salt's large, flaky texture allows you to use less salt.
- After the second rise, when the pizza dough is in the pan, you can cover it with a piece of parchment paper, plastic wrap, or a towel.
- To let the dough rise properly, you need 80°F temperature. This is why I like to use my warm oven to ensure no drafts are reducing the temperature, which will increase the rise time.
- If your oven has a proofing feature, use that instead of warming it.
- You'll need the dough hook attachment if you use a stand mixer.
- You can bake your pizza on a baking sheet, pizza peel, pizza pan, cast iron skillet, or pizza stone.
- Double this recipe; divide the dough for two pizzas or use it for one large sheet pan pizza.
FAQs
Here are the top questions readers have about making a pizza dough recipe.
What is the secret of fluffy pizza?
The secret to pizza dough all starts with the right ingredients. You'll need flour, yeast, sugar, water and salt. Then, knead the dough until it forms a smooth dough. Next, let the dough rise, shape, and get ready to enjoy with the toppings of choice.
What makes pizza dough more airy?
Use flour with high protein amounts like whole wheat, unbleached all-purpose flour, bread flour, or '00' flour. The higher protein amount found in these flours creates a stronger gluten development, meaning the dough will hold its shape better and have several air pockets that will yield a crispy crust.
What makes pizza dough puffy?
Yeast and gluten make puffy pizza dough. As the yeast activates, it releases gas that causes air pockets to get stuck in flour gluten. Gluten proteins are responsible for creating a network that can trap air bubbles. Which is developed during the kneading and proofing (dough rising) process.
What is the best flour for fluffy pizza?
Bread flour or Tipo "00" flour are the top choices when making a fluffy pizza. The reason behind this is the high protein content in both flours, which helps in gluten development. Bread flour works wonders with protein ranging between 12-14%. On the other hand, '00' flour, although a bit harder to find at local grocery stores, has a finer and lighter texture that creates an incredible pizza dough.
Why is my pizza dough not light and fluffy?
Any time you make homemade pizza, you want to avoid over-kneading the dough because this will develop too much gluten, giving the dough a bready texture instead of a light and fluffy one. Gluten's job is to make the pizza crust elastic and strong, creating the perfect chewy texture loved in pizzas.
Does pizza dough get better the longer it rises?
The more time you let the dough rise, the more flavor will develop. Although this may yield a thicker crust.
Should I poke holes in my pizza dough?
Poking holes in pizza dough releases air to keep the final pizza from puffing too much and creating those undesirable bubbles in the crust after baking.
More Pizza Party Recipes
If you need more finger-licking recipes for your pizza night, check out these recipes!
- Southern Sweet Tea
- Chocolate Cinnamon Rolls
- Buttermilk Fried Chicken Tenders
- Garlic Parmesan Chicken Wings
- Honey Sriracha Chicken Wings
- Sea Salt Caramel Brownies
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Preheat oven to 170°F before pulling the ingredients out. Read the recipe through one good time.
Step 2: Measure everything out.
Step 3: Start following the recipe and enjoy the most delicious pizza crust you've ever made home!
The joy of biting into a slice of pizza with a chewy and fluffy crust you've made yourself is beyond comparison. Remember, the key to achieving this lies in the quality of your ingredients, patience with the proofing process, and the love you put into kneading that dough. Now, it's your turn to try this at home.
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📖 Recipe
Homemade Pizza Dough
Ingredients
- 1 cup + 1 tablespoon warm water
- 1 package of active dry yeast
- 3 cups all-purpose flour plus more for kneading
- 2 teaspoons granulated sugar
- 2 teaspoons kosher salt
- 6 tablespoons avocado oil
Instructions
Pizza dough:
- In a large bowl stir together the water and yeast. Stir in 1 cup of flour and 2 tablespoons avocado oil, until smooth, set aside for 5 minutes, until little bubble start to rise to the top.
- In another bowl, combine 2 cups flour, sugar and salt. Stir the dry ingredients into the yeast bowl until a soft ball of dough forms. Transfer dough to a lightly floured surface, and knead dough 60 times or until dough is smooth. Shape into a ball, place in a bowl that has 1 tablespoon of oil, place dough in top side down to coat with oil, flip over, cover with a towel or plastic wrap, and place in a warm spot for 40 minutes to 1 hour, until dough has double in size.
Second proof:
- Pour 4 tablespoons of avocado oil on a 12-inch cast iron skillet and spread evenly over. Punch dough down and pick the dough up and let gravity do 99% of the work and turn to let dough stretch. Place dough in cast iron skillet and mold the dough to fit. If the dough tears pinch back together. Cover and place in a warm spot for 40 minutes to 1 hour, until dough has double in size.
Assemble Pizza:
- Preheat oven to 500°F. After dough has finished rising the second time, use your fingers to release the air from the dough, and create a 1-inch border to be your crust. Spread your sauce and toppings over pizza crust and bake for 20 to 25 minutes. Cut broiler on high and cook pizza for 30 seconds to 1 minute, until crust is golden brown.
Notes
- You can use olive oil as a swap for avocado oil.
- Make a healthier crust by using whole wheat flour instead of all-purpose flour. King Arthur Bread Flour is a great bread flour to use if you're curious about bread flour.
- The dough should look shaggy before you need it; it's the thing I look for to confirm it will be good.
- You can use instant rise yeast instead of active dry yeast.
- If you only have table salt or a smaller coarse Himalayan salt, use half the salt required in the recipe. Kosher salt's large, flaky texture allows you to use less salt.
- After the second rise, when the pizza dough is in the pan, you can cover it with a piece of parchment paper, plastic wrap, or a towel.
- To let the dough rise properly, you need 80°F temperature. This is why I like to use my warm oven to ensure no drafts are reducing the temperature, which will increase the rise time.
- If your oven has a proofing feature, use that instead of warming it.
- You'll need the dough hook attachment if you use a stand mixer.
- You can bake your pizza on a baking sheet, pizza peel, pizza pan, cast iron skillet, or pizza stone.
- Double this recipe; divide the dough for two pizzas or use it for one large sheet pan pizza.
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