Introduction

This quick and easy chewy pizza dough is perfect for home cooks looking to make delicious pizza without the wait. With simple ingredients and straightforward steps, you can have a tender, flavorful crust ready in no time.

Two round, smooth dough balls sit side by side on crinkled parchment paper, dusted with white flour that spreads around them. The dough is pale beige with a soft, slightly shiny texture. In the background, a white bowl holds more flour with a spoon resting inside it, and a clear glass jar contains a yellow liquid, likely olive oil. The setting is on a white marbled surface with soft, warm light giving the scene a calm, clean feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm water
1 tablespoon honey
2 1/4 teaspoons active dry yeast
2 3/4 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon fine sea salt

Instructions

Step 1: In a large bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit for about 5 minutes until the mixture is frothy.
Step 2: Add the all-purpose flour, olive oil, and fine sea salt to the yeast mixture. Stir until the dough begins to come together.
Step 3: Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic.
Step 4: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rest for 30 minutes to an hour until it doubles in size.
Step 5: Once risen, punch down the dough and shape it into your desired pizza crust on a baking sheet or pizza stone.
Step 6: Add your favorite toppings and bake in a preheated oven at 475°F (245°C) for 10-15 minutes until the crust is golden and the cheese is bubbly.

Tips & Variations

For extra flavor, substitute half the all-purpose flour with bread flour to enhance chewiness.
Allowing the dough to rise longer in the refrigerator overnight can develop more complex flavors.
You can add dried herbs like oregano or basil directly into the dough for a subtle herbal note.

Storage

Store any leftover dough wrapped tightly in plastic wrap in the refrigerator for up to 2 days. Let it come to room temperature before shaping and baking. Cooked pizza slices keep well in an airtight container in the fridge for 3-4 days and reheat quickly in a hot oven or skillet to maintain crispiness.

How to Serve

Two smooth, round dough balls sit on a brown baking sheet lined with parchment paper dusted with white flour. The dough is lightly covered with a dusting of white flour, giving a soft powdery texture on top. In the background, there is a clear glass container holding golden-yellow olive oil and a white bowl with a spoon resting inside, filled with more white flour. All items rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast using the same amount. Just mix it directly with the flour, skipping the need to proof it in warm water.

Can I freeze the dough?

Absolutely. Wrap the dough tightly in plastic wrap and place it in a freezer bag. It will keep well for up to 3 months. Thaw it overnight in the refrigerator before using.

Quick & Easy Chewy Pizza Dough Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

This Quick & Easy Chewy Pizza Dough recipe delivers a soft, chewy crust perfect for homemade pizzas. Using simple ingredients like warm water, honey, active dry yeast, flour, olive oil, and sea salt, this dough comes together quickly without sacrificing flavor or texture. Ideal for weeknight dinners or last-minute pizza cravings, it yields a versatile base ready for your favorite toppings.

Author: Nora
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 1 large pizza dough (about 12-inch pizza) 1x
Category: Pizza Dough
Method: Baking
Cuisine: Italian

Ingredients

Scale

Wet Ingredients

1 cup warm water
1 tablespoon honey
1 tablespoon olive oil

Dry Ingredients

2 1/4 teaspoons active dry yeast
2 3/4 cups all purpose flour
1 teaspoon fine sea salt

Instructions

Activate the Yeast: In a small bowl, combine the warm water and honey, stirring to dissolve the honey. Sprinkle the active dry yeast over the surface and let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active.
Mix the Dough: In a large mixing bowl, whisk together the all purpose flour and sea salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle with a little more flour during kneading.
First Rise: Lightly oil a clean bowl and place the dough inside, turning once to coat with oil. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch Down and Shape: Punch down the dough to release air bubbles. Turn it out onto a floured surface and shape it into a ball or a pizza base, depending on your recipe needs.
Preheat and Prepare for Baking: If baking immediately, preheat your oven to 475°F (245°C). Roll out the dough to your desired thickness, place it on a pizza stone or baking sheet, and add toppings.
Bake the Pizza: Bake in the preheated oven for 12-15 minutes or until the crust turns golden brown and toppings are cooked to your liking.

Notes

The warm water should be about 110°F (43°C) to properly activate the yeast without killing it.
This dough can be made ahead and refrigerated for up to 24 hours for enhanced flavor.
To freeze, shape dough into a ball, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
All-purpose flour can be substituted with bread flour for a chewier texture.
Allowing the dough to rest after shaping and before baking helps develop a better crust.

Keywords: pizza dough, chewy pizza dough, quick pizza dough, homemade pizza crust, easy pizza dough recipe