Pizza Dough Recipe: Make Chewy, Puffy, Crisp‑Outside, Moist‑Inside Perfection

You know that moment when you pull a slice of pizza—and the crust stretches just right, the edge puffs up with a light crunch, but the inside stays tender and moist? That’s exactly what we’re after with this pizza dough recipe. Whether you mix it by hand in 5 minutes or toss it in a food processor in 40 seconds, this dough performs like it came out of an Italian wood‑fired oven. Let’s get started.

What Makes This Pizza Dough Special

• Chewy but puffy crust: that perfect density with an airy interior.
• Moist inside, crisp outside: the ideal contrast of textures.
• Quick prep methods: mix by hand (5 min) or in a food processor (40 sec).
• Comparable to Italian wood‑fired pizzeria dough: you’ll taste it in every bite.

Key Benefits at a Glance

• Exceptional flavor and texture: you get that professional chew and char.
• Structural integrity: enough body to hold toppings without flopping.
• Flexible usage: thick crust, thin crust, gluten‑free tweak, yeast‑free version—for everyone.

Ingredients You’ll Need (And Why They Matter)

Bread Flour (or Plain Flour)

• Why: Bread flour has a higher protein content (usually 12–14%) than all-purpose/plain flour. This means more gluten, which gives the dough its chewy structure and better elasticity for stretching.
• Substitution Tip: If you only have plain (all-purpose) flour, you’ll still get good results—just expect a slightly softer, less chewy texture.

Instant or Rapid-Rise Yeast (or Active Dry)

• Why: Yeast is what gives your dough rise and those beautiful air bubbles. Instant yeast activates quickly and doesn’t need to be proofed in water.
• Substitution Tip: If using active dry yeast, dissolve it in warm water first (let it sit for 5–10 minutes until foamy) before adding to the flour mix.

Sugar

• Why: A little sugar gives yeast a boost at the start and helps with browning the crust in the oven.
• Amount: You don’t need much—just a teaspoon to wake things up.

Salt

• Why: It strengthens gluten, controls yeast activity, and—most importantly—makes your dough taste like something. Without it, your crust will be bland, no matter how good the toppings are.

Olive Oil

• Why: Oil makes the dough more extensible (easier to stretch), keeps it from drying out, and adds flavor. It also contributes to a slightly crisp, tender bite.
• Pro Tip: Use extra virgin olive oil for a fuller, slightly fruity flavor.

Warm Water (105–110 °F / 40–43 °C)

• Why: Yeast loves a warm environment. Water that’s too hot can kill it, too cold and it’ll snooze.
• Tip: You want it warm to the touch—not hot. Think baby-bath warm.

The Pizza Dough Process (5 Key Steps for Success)

Step 1: Combine Ingredients & Knead

• What to do: Mix flour, yeast, sugar, salt, warm water, and olive oil in a large bowl.
• Kneading goal: Develop gluten—this is what gives your dough strength and chew.
• How to tell it’s ready: It should feel smooth, slightly tacky but not sticky, and bounce back when pressed.
• Chef tip: Don’t add too much flour while kneading. The dough should be soft and elastic, not stiff.

Step 2: First Rise (Bulk Fermentation)

• Rest time: 1 to 2 hours at room temperature, covered.
• Why it matters: This is where the yeast goes to work, creating gas bubbles and flavor.
• What to look for: Dough should double in size and feel airy. If you press a finger in, it should slowly spring back.

Step 3: Divide & Form Dough Balls

• Portion: Cut dough into 3 equal parts—about 250–270 g each.
• Shaping method: Cup the dough in your hands and tuck the edges under to create surface tension on top.
• Let rest again: 1 hour at room temp (or 3–4 hours if the dough was cold).

Step 4: Stretch the Dough

• No rolling pin: It pushes out the gas and flattens the crust. Use your fingers to gently press the center and keep a puffy edge.
• Use gravity: Let the dough hang from your knuckles and rotate it—it’ll stretch naturally.
• Final touch: Place it on a pizza pan or stone and shape it gently without deflating.

Step 5: Top & Bake

• Preheat oven: At least 275 °C / 530 °F for a solid 30 minutes—hotter = better browning and puff.
• Keep toppings light: Heavy toppings weigh the crust down.
• Baking time: 8 to 10 minutes or until the crust is golden, and cheese is bubbling and slightly browned.

Dough Preparation Methods (Choose Your Style)

Hand Kneading

• Time: About 5 minutes
• How: Mix ingredients, then knead using the heel of your hand, fold, push, turn. Repeat.
• What to watch for: It starts sticky, then smooths out. Don’t rush it—feel matters more than time.

Food Processor

• Time: 40 seconds of processing
• Steps: Pulse dry ingredients, then add warm water and oil in a stream while running.
• Why it rocks: Super fast gluten development—perfect texture in less than a minute.
• Watch the temperature: Food processors generate heat. Use cold water if your motor runs hot.

The First Rise (Bulk Fermentation)

Let the dough rise in an oiled bowl for about an hour at room temperature.
Want more flavor? Stick it in the fridge for up to 5 days.
Need to freeze it? No problem—just thaw overnight in the fridge before using.

Pizza Dough Recipe: Make Chewy, Puffy, Crisp‑Outside, Moist‑Inside Perfection

Print Recipe

This pizza dough gives you chewy, puffy edges with a crisp outside and moist inside—like it came straight out of a wood-fired oven. Quick to prepare and adaptable, it’s a game changer for homemade pizza nights.

• Author: Emilio
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 3 medium pizzas 1x
• Category: Pâte à Pizza
• Method: À la Main ou au Robot
• Cuisine: Italienne

Ingredients

Scale 1x2x3x

• 500g bread flour (or plain flour)
• 1 tsp sugar
• 2 tsp salt
• 1 tbsp olive oil
• 1 tsp instant or rapid-rise yeast (or 1¼ tsp active dry yeast)
• 325ml warm water (105–110°F / 40–43°C)

Instructions

1. Mix flour, yeast, sugar, and salt in a large bowl.
2. Add warm water and olive oil; stir into a shaggy dough.
3. Knead by hand for 5 minutes until smooth and elastic.
4. Let dough rise in a lightly oiled bowl, covered, for 1–2 hours or until doubled.
5. Divide into 3 equal parts and shape into dough balls.
6. Rest dough balls for 1 hour at room temperature (or 3–4 hours if refrigerated).
7. Gently stretch the dough using fingers and gravity, keeping a puffy edge.
8. Preheat oven to 275°C / 530°F for at least 30 minutes.
9. Top lightly with sauce and ingredients of choice.
10. Bake for 8–10 minutes until crust is golden and cheese is bubbling.

Notes

You can refrigerate the dough for up to 5 days or freeze shaped balls. For food processor method, use slightly less water (~280ml) and process 40 seconds. Let dough rest before baking for the best results.

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 1g
• Sodium: 300mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 0mg

Keywords: pizza, pâte, maison, croûte moelleuse, four, fait maison

Shaping Dough Balls for the Second Rise

Divide into three balls. Shape them with a bit of surface tension by tucking the dough under itself. Let them rest for an hour at room temp—or 3 to 4 hours if coming out of the fridge.

Stretching the Pizza Base

Use your fingers and gravity—not a rolling pin. Press out the center gently, leaving a thicker rim. Drape the dough over your hands and rotate slowly. Then lay it onto your pizza pan or stone.

Choosing Toppings

Less is more. A light hand keeps the crust crisp.
Use freshly shredded cheese—not pre-shredded (those additives mess with melting).
Try these combos:

• Classic pepperoni
• Thin-sliced potato with rosemary
• Supreme: sausage, peppers, onions, mushrooms
• BBQ meat-lovers with red onion and grilled chicken

Why This Pizza Dough Recipe Works (At a Glance)

FAQ – Pizza Dough Recipe

Smart Baking Tips

• Best results: Preheated pizza stone
• Everyday method: Perforated pizza pan
• Crank your oven to 275 °C / 530 °F—hot and fast is key
• Bake on the bottom rack to crisp the underside

Make-Ahead Strategy

• Par-bake crusts for 4 minutes and freeze flat
• Reheat like this:
  • Skillet: best method—crispy crust and melty top
  • Oven: solid all-around reheating
  • Microwave: last resort—it softens the crust too much

How to Make It

1. Combine dry ingredients.
2. Add warm water and oil, stir into shaggy dough.
3. Knead 5 minutes.
4. Let rise 1–2 hours.
5. Shape into 3 balls, rise again 1 hour.
6. Stretch, top, and bake.

Food Processor Version

• Use slightly less water (~280 mL).
• Pulse dry ingredients, then add water + oil while running.
• Process about 40 seconds until smooth ball forms.
• Proceed with rise and baking as above.

Storage Tips

• Store dough in the fridge up to 5 days after the first rise
• Freeze shaped dough balls and thaw overnight before baking
• Reheat cooked pizza in a skillet or oven—avoid microwaving if possible

Additional Tips

• This dough is forgiving—add flour if too wet, water if too dry
• Start early to give the dough time to develop flavor
• Avoid soggy crusts: don’t overload toppings or sauce
• Bake right after shaping—don’t let the dough sit too long

Final Thoughts

This pizza dough recipe delivers everything you want—chewy interior, crisp edges, real flavor. Whether you’re kneading by hand or letting your food processor do the heavy lifting, this dough sets the stage for pizzeria-quality results in your own kitchen.

Want to take it a step further? Use this dough as a base for dessert too. Try my S’mores Pizza: spread a thin layer of chocolate hazelnut spread, sprinkle mini marshmallows and crushed graham crackers, then bake until bubbly and golden. It’s messy, melty, and ridiculously good.

Craving more pizza inspiration? Visit my Pinterest for unique topping ideas, sauces, and full pizza night spreads.

Now grab your flour, crank the oven, and give it a go. Once you master this dough, there’s no going back to takeout. You’ll taste the difference. And hey—send me a slice, will ya?