Description

This bubbly pizza dough recipe produces perfectly crispy, golden crusts with a light and chewy texture. Easy to make with basic ingredients like flour, yeast, and olive oil, it includes a simple yeast activation step and hand-stretching method to preserve air bubbles for a delicious airy bite. Ideal for homemade pizzas baked at high temperature on a pizza stone or steel.

Ingredients

Scale

Dry Ingredients

3 ½ cups all-purpose flour (or bread flour for extra chew)
1 ½ tsp salt
1 tsp sugar
2 ¼ tsp active dry yeast (1 packet)

Wet Ingredients

1 ¼ cups warm water (about 110°F)
1 tbsp olive oil

Optional Seasonings

Garlic powder (optional)
Dried oregano (optional)

Instructions

Activate Yeast: In a bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit undisturbed for 5–10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt to evenly distribute the seasoning throughout the dough.
Combine Dough: Add the foamy yeast mixture and olive oil to the flour mixture. Stir with a spoon until a shaggy dough forms, making sure all flour is incorporated.
Knead the Dough: Knead the dough by hand on a lightly floured surface or use a stand mixer fitted with a dough hook. Continue kneading for 8–10 minutes until the dough is smooth, elastic, and slightly tacky to the touch.
First Rise: Lightly grease a large bowl with olive oil. Place the kneaded dough in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1–2 hours until it has doubled in size.
Divide and Shape: Punch down the risen dough to release excess air. Divide it evenly into two balls. Gently stretch each dough ball by hand into a 10–12 inch circle, taking care not to press out the precious air bubbles that create a light crust.
Preheat Oven and Bake: Preheat your oven to 500°F (260°C) and place a pizza stone or steel inside to heat thoroughly. Add your desired pizza toppings to the stretched dough. Transfer the pizza onto the hot stone or steel and bake for 7–10 minutes, or until the crust is golden brown, crispy, and puffed.

Notes

Using bread flour instead of all-purpose flour gives the crust a chewier texture.
Do not skip the yeast activation step to ensure a good dough rise.
Hand-stretching the dough helps preserve air bubbles for a lighter crust.
For enhanced flavor, sprinkle with garlic powder or dried oregano before baking.
Add fresh basil or a drizzle of olive oil after baking for an extra burst of flavor.

Prep Time: 15 minutes
Cook Time: 7-10 minutes
Category: Pizza Dough
Method: Baking
Cuisine: Italian

Keywords: pizza dough, homemade pizza, bubbly crust, pizza crust recipe, easy pizza dough