Pizza Dough

Every Friday night, we make homemade pizza, pile onto the couch, and watch a movie together. It’s the one meal each week that we don’t eat around the table—and I think that’s exactly what makes it so special. The kids look forward to it all week, and honestly, so do we.

This homemade pizza dough is adapted from Joanna Gaines’ recipe, with a few tweaks we’ve made over the years to fit our family’s preferences. It’s soft and chewy with beautifully golden edges, and it’s the recipe we come back to week after week.

Traditions don’t have to be elaborate to become meaningful. Sometimes all it takes is pizza, a movie, and being together. 🍕

Yield: 2 pizza crusts
Prep time: 20 minutes
Rise time: Approximately 1 hour
Bake time: 12–15 minutes per pizza

Homemade Pizza Dough

• 1½ teaspoons active dry yeast

• 2 teaspoons granulated sugar

• ¼ cup warm water, between 95–110°F

• 3 cups bread flour

• 2 teaspoons kosher salt

• 2 tablespoons olive oil, plus more for the bowl

• 1 cup warm water

Instructions

1. In a small bowl or liquid measuring cup, stir together the active dry yeast, sugar, and ¼ cup warm water. Let the mixture sit for about 5 minutes, or until the yeast looks foamy on top.

2. In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine the bread flour and kosher salt.

3. Add the olive oil, remaining 1 cup warm water, and foamy yeast mixture.

4. Knead the dough for 8–10 minutes, until it is smooth and elastic. If you’re using a stand mixer, knead on medium-low speed. The finished dough should feel soft and slightly tacky but shouldn’t stick heavily to your hands.

5. Lightly coat a clean bowl with olive oil. Place the dough in the bowl and turn it once to coat. Cover the bowl and let the dough rise in a warm place for approximately 1 hour, or until doubled in size.

6. While the dough rises, place a pizza stone in the oven and preheat the oven to 500°F. Allow the stone to heat

Courtney’s Favorite Pizza Dough Tip

I almost always double this recipe. A double batch makes four pizzas, so we bake two for dinner and freeze the other two dough balls. That means next Friday’s pizza night is already halfway done.

How to Freeze Pizza Dough

After the dough completes its first rise, divide it into individual pizza portions.

Lightly coat each dough ball with some flour and place it in a separate freezer-safe bag or airtight container. Remove as much excess air as possible and freeze for up to three months.

To use, transfer the frozen dough to the refrigerator the night before pizza night. Let the thawed dough sit at room temperature for 45–60 minutes before stretching so it can relax and warm slightly.

Courtney’s Tips for Homemade Pizza

• Check the water temperature before adding the yeast. Water that is too hot can damage the yeast, while water that is too cool will slow it down.

• Give your pizza stone/steel plenty of time to preheat. A thoroughly heated surface helps create a crisp, golden bottom.

• Don’t add too much extra flour while kneading. The dough should feel soft and slightly tacky.

• If the dough keeps shrinking as you stretch it, let it rest for another 5–10 minutes before trying again.

• Use a light hand with the sauce and toppings. An overloaded pizza can become soggy in the center and difficult to transfer.

• Make sure the uncooked pizza slides freely on the peel before adding all the toppings. If it sticks, gently lift the edge and add another small sprinkle of flour or cornmeal underneath.