Introduction

This quick and easy chewy pizza dough recipe is perfect for homemade pizza nights when you want a delicious crust without the wait. With simple ingredients and minimal rising time, you can enjoy fresh, tasty pizza in under an hour.

A flat piece of pale dough is rolled out on a white marbled surface, showing a slightly uneven oval shape with some air bubbles and a soft texture. Over the dough, a smooth, light brown wooden rolling pin lies diagonally from the bottom right to the middle left, with a subtle wood grain visible. The edges of the dough are thin and slightly curved, contrasting gently with the thicker center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm water
1 tablespoon honey
2 1/4 teaspoons active dry yeast
2 3/4 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon fine sea salt

Instructions

Step 1: In a stand mixing bowl, combine the warm water, yeast, and honey. Set aside for 5 minutes to allow the yeast to become active and foamy. If no activity is seen after 10 minutes, start over with a fresh packet of yeast.
Step 2: Add the flour, olive oil, and salt to the yeast mixture.
Step 3: Knead the dough on low speed for 8-9 minutes until it becomes soft, smooth, and cleans the sides of the bowl. If the dough sticks to the bowl, add extra flour 1 teaspoon at a time until it forms a single ball.
Step 4: Shape the dough into a ball.
Step 5: Place the dough ball in a lightly oiled bowl and cover tightly with plastic wrap. Let it rise in a warm spot until it doubles in size, about 30-40 minutes.
Step 6: Lightly punch down the dough to release excess air.
Step 7: Roll the dough to your desired thickness and transfer it to a baking sheet or pizza stone.
Step 8: Add your favorite sauce and toppings, then bake at 475°F (250°C) for 12-15 minutes until the crust is browned and cheese is bubbling.

Tips & Variations

For added flavor, substitute 1 tablespoon of olive oil with garlic-infused oil.
If you prefer a thinner crust, roll the dough out thinner and reduce baking time slightly.
Use bread flour instead of all-purpose flour for a chewier texture.
To make the dough ahead, refrigerate it after the first rise and bring it to room temperature before shaping.

Storage

Store any leftover dough in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Before using, let it come to room temperature and rise slightly if needed. Cooked pizza can be stored in the fridge for 2-3 days and reheated in the oven for best results.

How to Serve

The image shows two smooth, round balls of white dough sitting on brown parchment paper with scattered white flour on top and around them. In the background, there is a clear glass bottle filled with golden yellow oil and a white bowl holding white flour with a silver spoon resting inside. Everything is placed on a white marbled surface, creating a clean and simple kitchen scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What if my yeast doesn’t foam?

If the yeast does not become frothy after mixing with warm water and honey, it may be inactive or the water temperature was too hot or cold. Try using fresh yeast and ensure water is warm (around 105-110°F or 40-43°C).

Can I make this dough without a stand mixer?

Yes, you can mix and knead the dough by hand. It will take about 10-12 minutes of kneading until the dough is smooth and elastic.