Introduction

There’s something truly magical about making pizza from scratch, especially when you achieve that golden, crispy, and chewy crust. This bubbly pizza dough recipe is simple, fun, and delivers an artisan-style crust that will elevate your homemade pizza nights. Whether feeding picky eaters or entertaining guests, this dough is sure to impress.

The image shows a close-up of a slice of pizza resting on a white marbled surface. The bottom layer is a thin, golden-brown crust with a slightly puffed edge, soft inside with small bubbles. Above the crust is a thick layer of melted white cheese, creamy and stretchy in texture. On top, there are browned, crispy spots of cheese that add a golden color with hints of caramelization. The background reveals part of another pizza slice, out of focus, resting on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups all-purpose flour (or bread flour for extra chew)
1 ½ tsp salt
1 tsp sugar
2 ¼ tsp active dry yeast (1 packet)
1 ¼ cups warm water (about 110°F)
1 tbsp olive oil
Optional: garlic powder and dried oregano for added flavor

Instructions

Step 1: In a small bowl, mix the warm water, sugar, and active dry yeast. Let it sit for 5 to 10 minutes until it becomes foamy and bubbly.
Step 2: In a large bowl, combine the flour and salt. Pour in the yeast mixture and olive oil, then stir until the dough is shaggy and rough.
Step 3: Knead the dough by hand for 8 to 10 minutes, or use a stand mixer with a dough hook, until the dough is smooth, stretchy, and slightly tacky.
Step 4: Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel or plastic wrap and let it rise in a warm spot for 1 to 2 hours, or until doubled in size.
Step 5: Punch down the dough gently, then divide it into two equal balls. Let them rest for 10 minutes before stretching each ball by hand into a 10- to 12-inch circle.
Step 6: Preheat your oven to 500°F. If available, place a pizza stone or steel inside to heat. Top the dough with your favorite ingredients and bake for 7 to 10 minutes until the crust is golden, crispy, and puffed.

Tips & Variations

Use bread flour instead of all-purpose for a chewier, more robust crust.
Always activate your yeast properly; without foam, the dough won’t rise.
Be patient with the rise; a slow, warm rise develops better flavor and texture.
Hand-stretch the dough to preserve the airy bubbles in your crust.
For extra flavor, add a pinch of garlic powder or dried oregano into the dough.
Try swapping half the flour for whole wheat to add nuttiness and fiber.
For a gluten-free option, use a 1:1 gluten-free baking flour blend and increase olive oil slightly.
Before baking, tuck shredded cheese into the edges for a cheesy crust surprise.
Add red pepper flakes to the dough or brush with chili oil for a spicy kick.
Brush the crust with honey and top with gorgonzola and pears for a sweet-savory twist.
Divide the dough into smaller portions to make personal-sized pizzas for variety.

Storage

Once the dough has risen, you can refrigerate it for up to 48 hours. This slow, cold rise enhances the flavor. Before shaping, allow the dough to come to room temperature for about 30 minutes. Store any leftover baked pizza in an airtight container in the fridge for 2 to 3 days and reheat in a hot oven to revive the crust’s crispness.

How to Serve

A close-up view of a slice of cheese pizza resting on a light wooden surface, showing one main layer of melted cheese that is creamy white and bubbly with golden brown spots on top, stretched slightly at the edges, sitting on a thin, light brown crust with a soft, airy inside. In the blurred background, part of the rest of the pizza is visible with the same golden bubbly cheese layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I refrigerate the dough for later use?

Yes, after the dough has risen, refrigerate it for up to 48 hours. Let it warm to room temperature before shaping to make it easier to work with. This method deepens the flavor and fits well with busy schedules.

What makes this a high hydration pizza dough?

This dough contains a higher ratio of water to flour than traditional recipes, which creates a light, airy texture with open crumb and bubbly pockets. Though slightly stickier to handle, it produces a wonderfully crisp and chewy crust.

Can I use gluten-free flour in this recipe?

You can substitute with a 1:1 gluten-free baking blend. The texture will be different, lacking some chew and stretch, but it still creates a tasty pizza base. Adding a bit more olive oil and keeping the resting time helps the dough come together better.

How do I get an artisan style pizza dough texture at home?

Choose bread flour for structure, allow a slow and thorough rise, hand-stretch the dough to keep bubbles intact, and bake on a hot pizza stone or steel at 500°F. These steps create the signature crispy, chewy crust reminiscent of pizzerias.

Why didn’t my bubbly pizza dough rise properly?

Common reasons include inactive yeast, water temperature being too hot or too cold, or the dough resting in a cool environment. Always ensure your yeast is fresh and foamy, use warm water (around 110°F), and place the dough in a warm spot to rise.