Introduction

Discover how to make a bubbly pizza dough that delivers the perfect crispy, chewy crust every time. This simple recipe uses basic pantry ingredients to create an artisan-style dough that’s ideal for homemade pizza nights. With a few easy steps, you’ll have a golden, flavorful crust ready for your favorite toppings.

A close-up of a slice of cheese pizza resting on a wooden surface with another pizza blurred in the background. This slice has a thick, golden-brown crust with a soft, airy inside. The cheese layer is thick, melted, and creamy white, featuring evenly browned, bubbly spots of caramelized cheese on top. The cheese looks stretchy and gooey along the edges where it meets the crust. The wood surface beneath has some scattered flour, and the scene is bright with natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups all-purpose flour (or bread flour for a chewier crust)
1 1/2 teaspoons salt
1 teaspoon sugar
2 1/4 teaspoons active dry yeast (one packet)
1 1/2 cups warm water (bathwater warm, about 100–110°F)
2 tablespoons olive oil
Optional: 1/2 teaspoon garlic powder or dried oregano for extra flavor

Instructions

Step 1: Pour the warm water into a small bowl. Add the sugar and sprinkle the active dry yeast on top. Let it sit for 5 to 10 minutes until foamy and bubbly.
Step 2: In a large mixing bowl, combine the flour and salt. Stir to mix evenly. Pour in the yeast mixture and olive oil, then stir until the dough is shaggy and rough.
Step 3: Knead the dough by hand or with a stand mixer for 8 to 10 minutes until smooth, stretchy, and slightly tacky.
Step 4: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel or plastic wrap. Let it rise in a warm spot for 1 to 2 hours until doubled in size.
Step 5: Gently punch down the dough to release air. Divide into two balls and let rest for 10 minutes.
Step 6: Using your hands, stretch each dough ball into a 10- to 12-inch circle. Avoid rolling with a pin to preserve bubbles.
Step 7: Preheat your oven to 500°F. If you have a pizza stone or steel, preheat it as well.
Step 8: Transfer the dough to a hot surface, add your favorite sauce, cheese, and toppings. Bake for 7 to 10 minutes until the crust is puffed, crisp, and golden brown.

Tips & Variations

Use bread flour instead of all-purpose flour for a chewier, more structured crust.
Ensure the yeast is fresh and properly activated—no foam means no rise.
Allow the dough to rise slowly in a warm place for fuller flavor and better texture.
Hand-stretch the dough to preserve the airy bubbles in the crust.
Preheat your oven fully, and use a pizza stone or steel for a crispy bottom.
Top lightly; too many toppings can weigh down the dough and reduce crispiness.

Storage

Store leftover dough in an airtight container or plastic wrap in the refrigerator for up to 3 days. Bring the dough back to room temperature before shaping and baking. For longer storage, freeze the dough for up to 3 months; thaw overnight in the refrigerator, then let rise before use. Baked pizza leftovers keep well in the fridge for 2 to 3 days and reheat best in a hot oven or toaster oven to restore crispness.

How to Serve

A close-up of a single slice of cheese pizza resting on a light wooden surface, showing three distinct layers: the thick, light golden-brown crust at the bottom with a soft, slightly airy texture; a thin layer of melted, gooey white cheese that stretches slightly at the edges; and a final top layer where the cheese is browned and bubbly with patches of deep golden to dark brown spots. The background holds an out-of-focus whole pizza, maintaining the same cheese and crust appearance on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but skip the activation step. Mix it directly with the dry ingredients and add warm water later. The dough may rise faster, so keep an eye on it.

Why isn’t my dough rising?

Possible reasons include using water that is too hot or too cold, inactive yeast, or not giving the dough enough time in a warm environment. Always use fresh yeast and ensure the water temperature is between 100°F and 110°F for best results.