Mohamed Shili This easy and delicious pizza dough recipe by Joanna Gaines is perfect for creating a quick, homemade meal that’s both versatile and satisfying. Made with simple ingredients you likely already have, this dough is soft, chewy, and full of flavor. Whether you prefer classic toppings or creative combinations, it’s a foolproof base for any pizza night!
Recipe Ingredients:
- 2-2 ⅓ cups all-purpose flour OR bread flour¹ divided (250-295g)
- 1 packet instant yeast² (2 ¼ teaspoon)
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ⅛-¼ teaspoon garlic powder and/or dried basil leaves optional
- 2 Tablespoons olive oil + additional
- ¾ cup warm water³ (175ml)
How To Make Pizza Dough?
- Combine dry ingredients: In a large bowl, mix 125g (1 cup) of the flour, yeast, sugar, salt, and optional seasonings.
- Add wet ingredients: Stir in olive oil and warm water using a wooden spoon until well combined.
- Incorporate remaining flour: Gradually add another 125g (1 cup) of flour, and add extra if needed (up to 45g/⅓ cup). Stir until the dough forms an elastic ball that pulls away from the bowl sides.
- Prepare for rising: Lightly oil a clean bowl with olive oil and transfer the dough. Roll it to coat in oil, cover tightly with plastic wrap, and let it rise in a warm spot for 30 minutes, until doubled in size.
- Preheat oven: Heat your oven to 215°C (425°F) while the dough rises.
- Shape the dough: Deflate the dough gently, knead briefly on a floured surface (3-5 times), and shape into a 30cm (12-inch) circle.
- Transfer and brush: Place the dough on a parchment-lined pizza pan, pinch or fold the edges for a crust, and brush the entire surface with olive oil (about 1 tbsp).
- Prevent bubbling: Poke holes with a fork across the center of the dough to prevent bubbling while baking.
- Add toppings and bake: Add your favorite toppings, then bake for 13-15 minutes until the crust is golden brown and the toppings are cooked.
Recipe Tips:
- Use warm, not hot, water: Warm water (about 40-45°C or 105-115°F) helps activate the yeast properly. If it’s too hot, it can kill the yeast, and if it’s too cold, the dough won’t rise.
- Don’t skip the olive oil: Coating the dough and bowl with olive oil keeps the dough moist and prevents it from sticking, making it easier to work with and adding flavor to the crust.
- Poke holes in the dough: Use a fork to poke holes in the center of the rolled-out dough before baking. This prevents air pockets and keeps your pizza flat and evenly cooked.
- Preheat your oven fully: Make sure your oven is hot and ready at 215°C (425°F) before you bake. A hot oven ensures the crust turns crispy and golden brown without drying out.
- Add flour gradually: Don’t add all the flour at once. Gradually mix in just enough until the dough is elastic and slightly sticky but still manageable—this makes it easier to knead and shape perfectly.
How To Store Leftovers?
- Refrigerate: First, let the leftover pizza dough cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.
- Freeze: Let the pizza dough cool to room temperature, then wrap it in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months. To use, thaw in the refrigerator overnight before shaping and baking.
Nutrition Facts
- Calories: 155
- Total Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 6g
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Joanna Gaines Pizza Dough
Description
This easy and delicious pizza dough recipe by Joanna Gaines is perfect for creating a quick, homemade meal that’s both versatile and satisfying. Made with simple ingredients you likely already have, this dough is soft, chewy, and full of flavor. Whether you prefer classic toppings or creative combinations, it’s a foolproof base for any pizza night!
Ingredients
Instructions
- Combine dry ingredients: In a large bowl, mix 125g (1 cup) of the flour, yeast, sugar, salt, and optional seasonings.
- Add wet ingredients: Stir in olive oil and warm water using a wooden spoon until well combined.
- Incorporate remaining flour: Gradually add another 125g (1 cup) of flour, and add extra if needed (up to 45g/⅓ cup). Stir until the dough forms an elastic ball that pulls away from the bowl sides.
- Prepare for rising: Lightly oil a clean bowl with olive oil and transfer the dough. Roll it to coat in oil, cover tightly with plastic wrap, and let it rise in a warm spot for 30 minutes, until doubled in size.
- Preheat oven: Heat your oven to 215°C (425°F) while the dough rises.
- Shape the dough: Deflate the dough gently, knead briefly on a floured surface (3-5 times), and shape into a 30cm (12-inch) circle.
- Transfer and brush: Place the dough on a parchment-lined pizza pan, pinch or fold the edges for a crust, and brush the entire surface with olive oil (about 1 tbsp).
- Prevent bubbling: Poke holes with a fork across the center of the dough to prevent bubbling while baking.
- Add toppings and bake: Add your favorite toppings, then bake for 13-15 minutes until the crust is golden brown and the toppings are cooked.
Notes
- Use warm, not hot, water: Warm water (about 40-45°C or 105-115°F) helps activate the yeast properly. If it’s too hot, it can kill the yeast, and if it’s too cold, the dough won’t rise.
- Don’t skip the olive oil: Coating the dough and bowl with olive oil keeps the dough moist and prevents it from sticking, making it easier to work with and adding flavor to the crust.
- Poke holes in the dough: Use a fork to poke holes in the center of the rolled-out dough before baking. This prevents air pockets and keeps your pizza flat and evenly cooked.
- Preheat your oven fully: Make sure your oven is hot and ready at 215°C (425°F) before you bake. A hot oven ensures the crust turns crispy and golden brown without drying out.
- Add flour gradually: Don’t add all the flour at once. Gradually mix in just enough until the dough is elastic and slightly sticky but still manageable—this makes it easier to knead and shape perfectly.
Joanna Gaines Pizza Dough
