Crispy Pizza Dough
Achieve pizza perfection with this easy-to-make Crispy Pizza Dough recipe, guaranteed to give you a light, golden crust with a satisfying crunch in every bite. Made with simple pantry staples like all-purpose flour, active dry yeast, and olive oil, this dough rises beautifully for that ideal airy texture. The secret to its irresistible crispiness? A quick bake at a high temperature on a pizza stone or baking sheet and a touch of semolina flour for dusting. Perfect for family pizza nights or impressing dinner guests, this recipe yields two pizzas ready to be topped with your favorite ingredients. Whether you love classic Margherita or bold, creative flavors, this versatile dough delivers a restaurant-quality base every time. Ready in under 20 minutes of prep plus rising time, discover how easy it is to create homemade pizza with a crust that’s crunchy, chewy, and utterly delicious!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water (about 110°F/43°C)
- 2 tablespoons Olive oil
- 0.25 cups Semolina flour (for dusting)
Instructions
In a small bowl, dissolve the sugar and yeast in the warm water. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
In a large mixing bowl, whisk together the all-purpose flour and salt.
Gradually add the yeast mixture and olive oil to the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a small amount of flour as needed.
Place the kneaded dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size.
Preheat your oven to 500°F (260°C) and place a pizza stone or inverted baking sheet inside to heat.
Once the dough has risen, punch it down to release excess air. Divide the dough into two equal portions for two pizzas.
On a surface dusted with semolina flour, roll out one portion of the dough into your desired shape and thickness. Transfer it to a piece of parchment paper for easy handling.
Add your favorite pizza toppings to the dough, leaving a 1-inch border around the edges for the crust.
Carefully transfer the parchment paper with the pizza onto the preheated stone or baking sheet in the oven.
Bake for 10-12 minutes, or until the crust is golden brown and crispy. Repeat with the second portion of dough.
Remove the pizza from the oven, slice, and serve immediately for the ultimate crispy and delicious experience!
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4732 mg | 206% | |
| Total Carbohydrate | 372.4 g | 135% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 5.4 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
