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    Home » Pizza

    Published: May 20, 2022 by Donna Poirier · This post may contain affiliate links ·

    Fluffy Pizza Dough Recipe

    Jump to Recipe
    A close up photo of thick slices of tomato pizza stacked on top of each other in a plate. The pizza is garnished with fresh basil leaves.

    The foundation of any great pizza is Fluffy Pizza Dough. The perfect dough should be soft, chewy and airy, creating a base for all your favourite toppings. The beauty of this recipe lies in its simplicity, as it only requires a handful of basic ingredients that are likely already in your pantry.

    A close up photo of thick slices of tomato pizza stacked on top of each other in a plate. The pizza is garnished with fresh basil leaves.

    Whether you're a beginner or an experienced home cook, this recipe for fluffy pizza dough is easy to follow and yields consistently delicious results. Do you prefer a classic Margherita with fresh mozzarella and basil, a meat lover's pizza with pepperoni and sausage, or a veggie-packed pie with bell peppers and mushrooms? The options are endless. And if you're a Stromboli lover, you'll be happy to know that this dough can be used for that recipe as well.

    My favourite sauces for this pizza are my Homemade Pizza Sauce without Tomato Paste, and my recipe for Pizza Sauce with Cherry Tomatoes. Or maybe try my recipe for pizza sauce made from tomato paste if that is all you have on hand. Roll up your sleeves, dust off your countertop, and get ready to make the best homemade pizza.

    Jump to:
    • Ingredients
    • Instructions
    • Secrets for Success
    • Substitutions
    • Frequently Asked Questions
    • Storage Instructions
    • 📖 Recipe Card
    • 💬 Comments

    Ingredients

    An overhead photo of the ingredients to make pizza dough. Some ingredients are in small bowls and there is a larger bowl of flour as well as a measuring cup with water.
    • water
    • sugar
    • Active Dry Yeast
    • all-purpose flour
    • kosher salt
    • extra-virgin olive oil

    See the recipe below for specific quantities and details.

    Instructions

    Prepare yeast: In the bowl of a stand mixer, add the warm water (100-110 degrees Fahrenheit or 38-43 degrees Celsius) and sugar, making sure to fully dissolve the sugar. Next, add the packet of yeast. Stir to combine and let rest until the mixture begins to foam, 5-7 minutes.

    An overhead view of the bowl of a stand mixer with a spatula resting on the side of the bowl. Within the bowl the sugar and yeast has been added in order to rest a few minutes until foamy.

    Prepare the flour. Meanwhile, in a separate bowl, add the flour and whisk in the salt.

    An overhead view of a bowl of flour and to that bowl a hand is visible adding the salt. A small whisk is resting within the bowl of flour to mix the two ingredients together.

    Add olive oil. When the yeast mixture has become foamy, add the olive oil and stir.

    The bowl of a stand mixer with proofed yeast that has become foamy. There is the hand of a person visible, pouring the olive oil into that bowl and finally a green spatula is resting on the side of the mixing bowl.

    Add flour to the yeast mixture. Set the bowl with the yeast mixture onto your stand mixer. Attach the dough hook and set the speed to low and begin adding spoonfuls of the flour mixture to the yeast mixture until fully incorporated. Next, increase the speed of the stand mixer to medium and let the machine knead the dough for 5-10 minutes.

    A close up photo of a Kitchenaid stand mixer mixing the wet ingredients with the dry ingredients. There is a bowl of flour to the right of the stand mixer as well as a spatula in that bowl.

    Check for the right consistency. When the dough is ready, it should be soft and not sticky. A good gauge for readiness is when the bowl of your stand mixer is "clean" with no residual flour in it, as pictured below.

    A close up view of the inside of the bowl of the stand mixer with the hand of a person touching the dough within the bowl demonstrating the right consistency.

    Remove from bowl. Remove the dough from the mixing bowl and knead for 5 minutes by hand. This step is not necessary as the stand mixer already did most of the work, but it's a step I enjoy because I can adjust the consistency if a bit more flour is needed.

    A view of two hands kneading a ball of pizza dough with a stand mixer in the background.

    Shape the dough. Once kneaded, shape the dough into a ball, drizzle with olive oil and put it back into the oiled bowl of the stand mixer. Cover with parchment paper (so that the dough does not stick) and a damp tea towel over that and let rise in a warm corner of your kitchen for 2 hours or until doubled in size. I like to let it rise in the oven with the oven light on or in the microwave.

    In the bowl of the stand mixer the dough ball has been oiled and set to rise.

    After rising. Once doubled in size, as pictured below, it's time to prepare the pizza.

    The risen pizza dough within the bowl of a stand mixer which has doubled in volume after rising for two hours.

    Prepare the pizza. Preheat the oven to 450 degrees Fahrenheit. After the dough has risen, divide it in two. Oil the pans and begin by stretching the dough onto the pan with your hands. This is an exercise in patience! If the dough is not spreading easily, let it sit for 5-10 minutes to relax the gluten in the flour and try again. Never use a rolling pin to spread and stretch the dough because you will deflate all the bubbles in the dough and your pizza will be dense rather than light and fluffy.

    Two rectangular pizza pans side by side with the pizza dough in each pan that has been carefully stretched out to cover the bottom of each pan.

    Add your toppings. Add the toppings of your choice to create your pizza. Once you've dressed the pizza, let it sit at room temperature for 15 minutes. This will give the dough one last chance to rise slightly so that the pizza will be thick and fluffy. Then bake the pizza on the lower rack of the oven for 13-15 minutes or until the bottom is lightly golden brown.

    Two rectangular pizza pans side by side, with tomato sauce spread over top, ready to bake in the oven. There is an empty bowl of sauce in the background.

    Secrets for Success

    • Ensure that the yeast you are using is alive and not expired. If you notice that the yeast does not foam up when you begin the recipe, it could be that it has expired or that the water temperature used was not ideal. The water should be between 100-110 degrees Fahrenheit or 38-43 degrees Celsius.
    • Do not use a rolling pin to stretch the dough as this will deflate the dough and your pizza will not bake up nice and fluffy.
    • If you have a kitchen scale, use it! It is always more accurate when baking to weigh the ingredients. This recipe was tested by weight. But as a very rough estimate, I have also included the volume measure in the recipe card below.

    Substitutions

    • A large mixing bowl and a wooden spoon can easily replace a stand mixer. If you don't have one, you will need a little bit more elbow grease! Follow the recipe instructions above, except add the wet ingredients to a well in the center of the dry ingredients and stir to incorporate. Then add a bit of flour to your hands and knead the dough on a clean counter until a smooth ball of dough has formed and continue with the recipe.

    Frequently Asked Questions

    Can I substitute Rapid Rise Yeast instead of using Active Dry Yeast?

    Yes, you can but you will have to make a few modifications. The Rapid Rise Yeast will need to be added to the dry ingredients and when you add the wet ingredients, you will have to ensure that the temperature of the water is between 120-130 degrees Fahrenheit or 48-54 degrees Celsius, which is hotter than if you were using Active Dry Yeast. After you knead the dough, let it rest for 10-15 minutes and then proceed with stretching your dough onto the pizza pans, garnish and bake.

    Can I freeze the dough?

    Yes, you can freeze this dough, however, based on my testing, it did not yield the same fluffy results as you would get if you made the dough and baked it the same day. If you wish to freeze it, before letting the dough rise, wrap it in parchment paper and plastic wrap and freeze it for up to three months. When ready to use, unwrap the dough, let it thaw at room temperature, and let it rise in an oiled bowl covered with parchment paper and a damp tea towel for six hours. You can then proceed with the recipe but will notice that the pizza will have less volume when baked, but it will be as tasty!

    Storage Instructions

    • The pizza will keep in the refrigerator for 5 days. For best results, reheat on the middle rack of a 350-degree Fahrenheit oven for 5-10 minutes.

    📖 Recipe Card

    A close up photo of thick slices of tomato pizza stacked on top of each other in a plate. The pizza is garnished with fresh basil leaves.

    Fluffy Pizza Dough Recipe

    Donna Poirier
    The foundation of any great pizza is Fluffy Pizza Dough. The perfect dough should be soft, chewy and airy, creating a base for all your favourite toppings. The beauty of this recipe lies in its simplicity, as it only requires a handful of basic ingredients that are likely already in your pantry.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 22 minutes mins
    Cook Time 15 minutes mins
    Rising Time 2 hours hrs 15 minutes mins
    Total Time 2 hours hrs 52 minutes mins
    Course Main Course, Snack
    Cuisine Italian, Canadian
    Servings 16 pieces
    Calories 127 kcal

    Equipment

    • small mixing bowl
    • measuring cups and spoons
    • kitchen thermometer
    • kitchen scale
    • whisk
    • stand mixer with a dough hook, or large mixing bowl
    • wooden spoon, if making by hand
    • 2 9 inch by 13 inch pizza pans, or two 12 inch round pizza pans

    Ingredients
     

    • 1 ½ cups water 100-110°F, or 38-43°C
    • 1 teaspoon sugar
    • 2 ¼ teaspoons active dry yeast (1 packet), or 8 grams
    • 570 grams all-purpose flour, or roughly 4 ⅛ cups
    • 1 ½ teaspoons kosher salt
    • 2 tablespoons extra-virgin olive oil, plus extra to oil the ball of dough when rising
    Prevent your screen from going dark

    Instructions

    • Prepare yeast. In the bowl of a stand mixer, add the warm water (100-110 degrees Fahrenheit or 38-43 degrees Celsius) and sugar making sure to fully dissolve the sugar. Next, add the packet of yeast. Stir to combine and let rest until the mixture begins to foam, 5-7 minutes.
      1 ½ cups water 100-110°F, 2 ¼ teaspoons active dry yeast (1 packet), 1 teaspoon sugar
    • Prepare the flour. Meanwhile, in a separate bowl add the flour and whisk in the salt.
      570 grams all-purpose flour, 1 ½ teaspoons kosher salt
    • Add olive oil. When the yeast mixture has become foamy, add the olive oil and stir.
      2 tablespoons extra-virgin olive oil
    • Add flour to the yeast mixture. Set the bowl with the yeast mixture onto your stand mixer. Attach the dough hook and set the speed to low and begin adding spoonfuls of the flour mixture to the yeast mixture until fully incorporated. Next, increase the speed of the stand mixer to medium and let the machine knead the dough for 5-10 minutes.
    • Check for the right consistency. When the dough is ready, it should be soft and not sticky. A good gauge for readiness is when the bowl of your stand mixer is "clean" with no residual flour in it.
    • Remove from bowl. Remove the dough from the mixing bowl and knead for 5 minutes by hand. This step is not necessary as the stand mixer already did most of the work, but it's a step I enjoy because I can adjust the consistency if a bit more flour is needed.
    • Shape the dough. Once kneaded, shape the dough into a ball, drizzle with olive oil and put it back into the oiled bowl of the stand mixer. Cover with parchment paper (so that the dough does not stick) and a damp tea towel and let rise in a warm corner of your kitchen for 2 hours or until doubled in size. I like to let it rise in the oven with the oven light on or in the microwave.
    • After rising. Once doubled in size, it's time to prepare the pizza.
    • Prepare the pizza. Preheat the oven to 450 degrees Fahrenheit. After the dough has risen, divide it in two. Oil the pans and begin by stretching the dough onto the pan with your hands. This is an exercise in patience! If the dough is not spreading easily, let it sit for 5-10 minutes to relax the gluten in the flour and try again. Never use a rolling pin to spread and stretch the dough because you will deflate all the bubbles in the dough and your pizza will be dense rather than light and fluffy.
    • Add your toppings. Add the toppings of your choice to create your pizza.  Once you've dressed the pizza, let it sit at room temperature for 15 minutes. This will give the dough one last chance to rise slightly so that the pizza will be thick and fluffy. Then bake the pizza on the lower rack of the oven for 13-15 minutes or until the bottom is lightly golden brown.

    Notes

    Ensure that the yeast you are using is alive and not expired. If you notice that the yeast does not foam up when you begin the recipe, it could be that it has expired or that the water temperature used was not ideal. The water should be between 100-110 degrees Fahrenheit or 38-43 degrees Celsius.

    Nutrition

    Nutrition Facts
    Amount per Serving
    Calories
    127
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    0.3
    g
    2
    %
    Polyunsaturated Fat
     
    0.4
    g
    Monounsaturated Fat
     
    2
    g
    Sodium
     
    220
    mg
    10
    %
    Potassium
     
    16
    mg
    0
    %
    Carbohydrates
     
    24
    g
    8
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    4
    g
    8
    %
    Vitamin C
     
    0.01
    mg
    0
    %
    Calcium
     
    22
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information is approximated using an online nutrition calculator. It is included as a courtesy and should not be substituted for the advice of a professional nutritionist.
    Keyword fluffy pizza, soft pizza dough, homemade pizza
    Did you make this recipe?Tag @ladypeartree or hashtag it #ladypeartree

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      Recipe Rating




    1. Tatiana says

      May 25, 2022 at 8:00 am

      5 stars
      This was my first attempt at making pizza dough and your recipe was awesome! This recipe is a keeper, thanks!!!

      Reply
      • Donna Poirier says

        May 25, 2022 at 2:23 pm

        That's great to hear Tatiana, thank you!

        Reply

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    A close up photo of thick slices of tomato pizza stacked on top of each other in a plate. The pizza is garnished with fresh basil leaves.
    Donna Leaning on the counter in the kitchen.

    Hi, my name is Donna Poirier, and I'm the creator of these recipes. I like to eat well and am a foodie at heart. I enjoy a great meal, and I create beginner-friendly, nutritious recipes that won't keep you tied up in the kitchen all day.

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