Classic Pizza Dough – Soft, Chewy & Perfect for Homemade Pizza Nights

This classic pizza dough recipe is the ultimate go-to for homemade pizza lovers. Whether you’re making a crispy thin crust or a fluffy pan-style base, this dough delivers flexibility, chewiness, and great flavor. It’s easy to prep, only needs a few ingredients, and can even be made ahead!

Ingredients

• 1 teaspoon sugar

• 1 cup warm water

• 2 ¼ teaspoons active dry yeast

• 2 ½ cups all-purpose flour

  ADVERTISEMENT

• 1 teaspoon salt

• 1 tablespoon Italian seasoning (optional)

• 4 tablespoons olive oil

• ¼ cup cornmeal (for dusting the pan)

Instructions

1. In a bowl, combine warm water and sugar. Stir in yeast and let sit for 5–10 minutes until foamy.

   ADVERTISEMENT

2. Add flour, salt, and Italian seasoning (if using). Stir to begin forming a dough.

3. Add olive oil and continue mixing until the dough comes together.

4. Turn out onto a floured surface and knead for 6–8 minutes until smooth and elastic.

5. Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.

6. Punch down the dough and roll out to your desired thickness.

   ADVERTISEMENT

7. Sprinkle cornmeal on your baking pan or pizza stone, then transfer the dough on top.

8. Add your favorite sauce and toppings, then bake at 475°F (245°C) for 12–15 minutes or until golden and crispy.

Time Breakdown

• Prep Time: 10 minutes

• Rising Time: 1 hour

• Baking Time: 12–15 minutes

  ADVERTISEMENT

• Total Time: ~1 hour 25 minutes

• Servings: 1 large or 2 medium pizzas

Pro Tips for Best Pizza Dough

• Use bread flour for extra chewiness.

• Let the dough rest overnight in the fridge for even better flavor.

• No Italian seasoning? Use a pinch of oregano or garlic powder instead.

FAQs

Can I freeze this dough?
Yes! Wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight before using.

Can I make it gluten-free?
You can try a gluten-free flour blend, but results may vary.

What’s the cornmeal for?
It helps prevent sticking and gives the bottom a slightly crisp texture, just like pizzerias.

Thank you for following me on  Facebook

for more recipes click here