Recipe

Hearty Easy Pizza Dough

A beginner-friendly pizza dough that bakes up crisp on the outside, chewy in the middle, and sturdy enough for all your favorite toppings.

By Matt Campbell

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4.8

Golden, crisp-edged homemade pizza on a baking steel with a slice being lifted, showing a chewy interior crust

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If your ideal pizza crust has crisp edges, a chewy center, and that satisfying crunch when you cut into it, you are in the right kitchen. This is my go-to easy pizza dough for weeknights and lazy weekends, built with simple pantry ingredients and a couple of small tricks that make a big difference.

We are keeping it accessible and low drama, but still going for real results: a slightly hearty dough with a touch of olive oil, enough hydration for chew, and a rest time that lets flavor develop without you babysitting it. Make one big sheet-pan pizza, or two round pies. Either way, you are about to be the person who “just makes pizza dough” like it is no big deal.

Smooth pizza dough ball resting in a lightly oiled glass bowl on a kitchen counter

Why It Works

Crispy and crunchy bottom thanks to high heat, a preheated pan or stone, and a dough that is not overloaded with flour.
Chewy, sturdy bite from bread flour plus a small portion of whole wheat for that hearty structure.
Big flavor with minimal effort because the dough gets time to rest and ferment, even if it is just a quick rise on the counter.
Flexible schedule with same-day instructions and an easy overnight fridge option.

Pairs Well With

Storage Tips

Storing Dough

Fridge (best flavor): After the first rise, portion into balls, oil lightly, and store in airtight containers for up to 3 days. Bring to room temp for 60 to 90 minutes before stretching.
Freezer: After the first rise, portion and wrap each dough ball tightly, then freeze up to 3 months. Thaw overnight in the fridge, then rest at room temp until stretchy.

Storing Baked Pizza

Fridge: Cool completely, then refrigerate slices in an airtight container for up to 4 days.
Reheat for crunch: Use a skillet over medium heat with a lid for 1 minute (melts the top) then uncover and crisp 2 to 4 minutes. Or reheat on a preheated sheet pan at 450°F for 5 to 8 minutes.

Common Questions

Can I use all-purpose flour instead of bread flour?

Yes. You will still get a good crust, just a little less chewy. If using all-purpose, reduce the water by about 1 to 2 tablespoons if the dough feels overly sticky, and be gentle with extra flour when shaping.

Do I have to use whole wheat flour?

No. It adds a hearty bite and a little flavor. You can swap it for more bread flour for a lighter crust, or use white whole wheat if you want the flavor but less “wheaty” vibe.

Why is my dough snapping back when I stretch it?

That usually means the gluten is tight. Let it rest, covered, for 10 to 15 minutes, then try again. Dough is like people. It behaves better after a break.

How do I get the crispiest bottom at home?

Preheat your oven hard, and preheat your baking surface too. A pizza stone or baking steel is ideal, but a heavy sheet pan flipped upside down works well. Also, do not overload with sauce.

Is this dough okay for a sheet-pan pizza?

Absolutely. For a 13 x 18 inch sheet pan, use the full batch and press it out after a 10 minute rest. Drizzle the pan with olive oil for those crispy, fried-style edges.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons or a kitchen scale
Wooden spoon or sturdy spatula
Bench scraper (helpful, not required)
Sheet pan, pizza stone, or baking steel
Parchment paper (optional for easy transfer)

I was the person who used to think pizza dough required a culinary degree, a granite countertop, and a mysterious starter named something like “Giuseppe.” Then I started chasing the kind of crust I actually wanted at home: crispy base, crunchy edges, and enough structure to hold toppings without flopping like a sad paper plate.

This dough is what stuck. It is forgiving, it fits a weeknight schedule, and it gives you that “wait, you made this?” reaction. Also, I fully support the chaotic good move of tearing off a hot crust bubble and dipping it in whatever sauce is nearby. That is not a mistake. That is living.