Learn to make authentic, chewy pizza dough at home in about 2 hours (plus optional overnight fermentation for even better flavor). This beginner-friendly recipe yields two 12-inch pizzas with a perfectly crispy crust. Great for pizza night with family or friends!
In a small bowl, combine warm water (about 110°F/43°C—it should feel like a warm bath) with sugar and yeast. Stir gently and let sit for 5-10 minutes until it becomes foamy and bubbly. This proves your yeast is alive and ready to work.
In a large mixing bowl, whisk together the bread flour and salt until evenly combined. Make a well (a little crater) in the center of the flour mixture—this is where you'll add the wet ingredients.
Pour the foamy yeast mixture and olive oil into the well you created in the flour. Using a wooden spoon or your hands, start mixing from the center outward, gradually incorporating the flour until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes by pushing the dough away with the heel of your hand, folding it back, rotating, and repeating. The dough should become smooth, elastic, and slightly tacky but not sticky. Add a tiny bit more flour if it's too wet.
Lightly oil a clean large bowl with olive oil. Place the dough ball in the bowl and turn it to coat all sides with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for 1-1.5 hours, or until doubled in size.
Once doubled, gently punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and use a bench scraper or knife to divide it into 2 equal portions for two pizzas.
Take each portion and shape it into a smooth ball by pulling the edges underneath and pinching them together at the bottom. Place the dough balls on a lightly floured surface, cover with a kitchen towel, and let rest for 15-20 minutes. This relaxes the gluten and makes stretching easier.
Working with one dough ball at a time, press it flat with your fingertips, then gently stretch it into a 12-inch circle by rotating and pulling from the edges. You can also drape it over your knuckles and let gravity help stretch it. Don't worry about perfection—rustic shapes are delicious too!
Place your stretched dough on a piece of parchment paper, a pizza peel dusted with cornmeal, or a baking sheet. Now it's ready for your favorite sauce, cheese, and toppings. If not using immediately, you can refrigerate the dough balls in airtight containers for up to 3 days, or freeze for up to 3 months.