This perfect pizza dough is so easy to make! This crispy, yet chewy crust will make your kitchen the hottest pizza place in town.

Frozen, takeout, homemade…I’ll take a pizza pretty much any way.

Is there ANYONE who doesn’t like pizza?

Excluding, of course, any-given 3 year old currently on a semi-hunger strike – breaking only for goldfish crackers and plain noodles.

There are just so many different types and toppings out there: thin crust, cracker crust, deep dish, red sauce, white sauce, sausage, pepperoni, mushroom, mashed potatoes (it’s good!). If finding a favorite proves to be a journey, that’s a ticket worth taking.

Legend has it that margherita pizza, the classic Neapolitan style with tomatoes, mozzarella, and basil, got its name after Queen Margherita declared it her favorite. She and her husband were visiting Italy in 1889 and had grown tired of the French food they were constantly being served. They summoned for a pizza chef to prepare a variety of pies for the Queen. She passed on the first two creations, but fell in love with the last. Known as “pizza alla mozzerella” at the time, it became the Queen’s namesake shortly after her rave reviews.

My pizza crust recipe has not won the acclaims of royalty (yet), but I think the Queen would approve.

This crust is crispy, yet chewy.

It comes together in minutes.

And it uses ingredients you most likely have in your pantry.

Done, done, and done.

Ingredients

• Warm water (1.5 cup)
  • Temperature should be around 110 degrees.
• Yeast (1 tsp)
  • Use active-dry yeast – no quick rise for this dough.
• Sugar (1/2 tsp)
  • Helps to jump start the rising of the yeast.
• All Purpose Flour (2 cups) & Bread Flour (2 cups)
  • Using equal parts of these two types of flour is what produces the crispy, chewy crust.
• Salt (1 tsp)
  • Kosher is best, but any will do.
• Extra Virgin Olive Oil (4 tbsp)
  • Makes the dough softer, adds good flavor, and improves the texture.

Instructions

***Because not everyone has a stand up mixer, the steps below don’t require one. If you have a stand up mixer and prefer that method you can add the flour, salt, olive oil, and water/yeast mixture in a stand mixer bowl with a dough hook attachment. Mix/kneed for 8-10 minutes. Skip to the Let it Rise step below.

Making the yeast mixture

First, combine the warm water, yeast, and sugar mixture. Run the faucet and measure the water temperature with a digital cooking thermometer until it reaches 110 degrees. You can also test this with your finger – the water should be warm, not hot, to the touch. Fill a heat-safe glass measuring cup with 1.5 cups warm water. Add the 1/2 tsp of sugar and stir it around a bit. Sprinkle the 1 tsp of yeast on top and gently stir. Let the mixture sit for about 10 minutes (until bubbles form on top) while you prepare the other ingredients.

Measuring the flour

Next, measure out the two types of flour. You need 2 cups all purpose flour and 2 cups bread flour. Use a spoon to scoop the flour into the measuring cup. Overfill it a little bit and level it off with the straight side of a butter knife. Flour can get packed down easily and filling the measuring cup by dipping it directly in the flour container could result in your total amount being off. Combine the two types of flour and the 1 tsp of salt in a large bowl using a whisk or a fork.

Combining & kneading

Push some of the flour/salt mixture up the sides of the bowl to make a well (a hole) in the middle. Add the 4 tbsp of extra virgin olive oil to the well. Stir gently with a wooden spoon to combine. Pour the bubbled yeast mixture and mix until the flour is mostly incorporated and a shaggy dough begins to form. It will kind of look like a mess and will have pieces that can easily be pulled apart.

Empty the dough onto a clean work surface. I use a wooden or marble cutting board. Knead the dough for about 10 minutes. Kneading takes a little practice, and here’s how I do it. Using the heel of my hand, I push the clump of dough down into the work surface and then away from me. I then reach out my fingers, grab the dough, flip it over itself while pulling it back toward me, and repeat. Unless the dough is sticking, try not to use excess flour on your work surface. After 10 minutes of kneading, the dough should look smooth and feel soft and bouncy. If you press your finger into the dough, the dough should bounce back.

Let it rise

Lightly coat a clean bowl with olive oil and place the dough inside, gently rolling the dough in the bowl to cover it with oil. Cover the bowl with plastic wrap and a damp towel. Place in a warm part of your kitchen. One trick of mine is to bring a cup of water to boil in the microwave, remove it, and then put in the bowl of dough. The boiled water creates a nice warm and humid atmosphere for the dough to rise. Let it rise at least 2 hours (5 hours is a good target).

Punch it, knead it

After the dough has risen close to the top of the bowl, remove the towel and plastic wrap. Punch down the dough with your fist, move it to a lightly floured work surface, and knead again for 1-2 minutes. Cut into 2 equal portions and shape into rounds. Lightly dust the dough with flour, cover with a kitchen towel, and set aside to rise again for 20-30 minutes. Gather and prepare your pizza toppings during this time.

Follow these steps and you will have perfect pizza dough every time!