Name: Best Crusty Italian Bread
Prep time: 15 min
Cook time: PT-487102H34M31S
Total time: PT-23H39M31S
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 1 1/2 cups warm water (110°F/45°C); 2 1/4 teaspoons active dry yeast (1 packet); 1 teaspoon sugar; 2 teaspoons salt; 2 tablespoons olive oil

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This easy-to-make homemade pizza dough recipe yields a soft, chewy, and flavorful crust that will make your homemade pizzas truly shine. With just a few basic ingredients, you can create a delicious dough that’s perfect for any pizza topping you desire.

Why You’ll Love This Recipe

Simple ingredients: Only a handful of pantry staples are needed to make this dough.
Customizable: Whether you prefer a thick crust or a thin, crispy base, this dough recipe is flexible to your personal preferences.
Perfect for family pizza night: Making pizza dough from scratch adds an extra touch of homemade goodness that the whole family will love.

Best Crusty Italian Bread

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups all-purpose flour
1 1/2 cups warm water (110°F/45°C)
2 1/4 teaspoons active dry yeast (1 packet)
1 teaspoon sugar
2 teaspoons salt
2 tablespoons olive oil

directions

Activate the yeast: In a small bowl, combine the warm water, active dry yeast, and sugar. Stir to dissolve the sugar and let it sit for 5-10 minutes, or until the mixture becomes foamy and bubbly. This indicates that the yeast is active.
Mix the dough: In a large bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir the mixture until a dough starts to form.
Knead the dough: Transfer the dough onto a floured surface and knead for about 5-7 minutes, until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Let the dough rise: Grease a large bowl with a bit of olive oil. Place the dough in the bowl, turning it once to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 1 to 1.5 hours, or until the dough has doubled in size.
Shape the dough: Once the dough has risen, punch it down to release the air. Divide the dough into two equal portions for two pizzas (or use it all for one large pizza). Roll out each portion on a floured surface into your desired pizza shape and thickness.
Preheat your oven: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats.
Assemble your pizza: Add your favorite pizza sauce, cheese, and toppings to the dough. Transfer the pizza to the oven and bake for 10-12 minutes, or until the crust is golden and the cheese is melted and bubbly.
Serve: Let the pizza cool slightly before slicing and serving.

Servings and timing

Servings: Makes 2 medium-sized pizzas (or 1 large pizza)
Prep time: 15 minutes
Rise time: 1-1.5 hours
Cook time: 10-12 minutes
Total time: 1.5-2 hours

Variations

Add herbs: Mix dried herbs like oregano, basil, or garlic powder into the dough for extra flavor.
Whole wheat: Replace half or all of the all-purpose flour with whole wheat flour for a healthier crust.
Stuffed crust: Before baking, roll cheese into the edges of the dough to make a stuffed crust pizza.

storage/reheating

To store: If you have leftover dough, cover it tightly and refrigerate for up to 2 days. You can also freeze the dough for up to 3 months—just let it thaw and rise before using.
To reheat: Reheat leftover pizza by placing slices in a 350°F (175°C) oven for 5-7 minutes or until heated through.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes, you can. Simply add instant yeast directly to the flour without needing to activate it in water.

2. Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 2 days. Just let it rise at room temperature for 30 minutes before using.

3. What should the temperature of the water be when activating the yeast?

The water should be around 110°F (45°C)—just warm enough to activate the yeast, but not hot enough to kill it.

4. Can I freeze the pizza dough?

Yes, you can freeze the dough after the first rise. Wrap it tightly in plastic wrap or a freezer bag and freeze for up to 3 months. Let it thaw and rise before using.

5. Can I use a stand mixer to knead the dough?

Yes, you can use a stand mixer with a dough hook to knead the dough for about 5-7 minutes on low speed.

6. How do I know when the dough has risen enough?

The dough should double in size after 1 to 1.5 hours. You can test it by gently pressing your finger into the dough—if the indentation remains, it’s ready.

7. Can I make the dough without sugar?

Yes, sugar is used to help activate the yeast, but you can omit it if you prefer. The yeast will still rise, just more slowly.

8. Can I make this dough without olive oil?

Yes, you can substitute olive oil with any neutral oil, such as vegetable or canola oil, for a similar effect.

9. How do I get a crispy pizza crust?

For a crispy crust, preheat your pizza stone in the oven and cook the pizza at a high temperature (475°F/245°C). You can also bake the pizza on a preheated baking sheet.

10. Can I use this dough for other baked goods?

Yes! This dough can also be used for garlic bread, breadsticks, or calzones.

Conclusion

This Homemade Pizza Dough recipe is the perfect base for creating delicious, fresh pizzas right at home. The dough is easy to make, customizable, and yields a soft, chewy crust that will become your go-to for pizza night. Whether you top it with classic ingredients or get creative with your favorite toppings, this dough will make your homemade pizza a hit!