pizza dough, crusty pizza, fluffy pizza, easy pizza, baking powder, parmesan cheese, pizza dough recipe, pizza

This Fluffy and Crusty Pizza Dough Recipe provides a fluffy interior and crusty exterior which makes me come back to this pizza dough recipe. I can’t remember a time this dough recipe didn’t turn out when making pizza. It’s super quick to prepare and bakes away to fluffiness! 

I have a lot of pizza dough recipes that I enjoy but this one is easy, fluffy, and slightly crusty on the outside, which is what I like when making pizza. I’m assuming the baking powder contributes to the texture of the crust because when I make pizza dough without it, my pizza can get fluffy all around creating more of a bread-like texture than a classic crusty and fluffy slice of pizza.

Is pizza stone needed?

I must say that a pizza stone helps to achieve that kind of crust as well. But the good news is you can create a pizza stone right at home. I used two old cookie sheets that I placed upside down on the lower half of my oven. I then preheat the oven with them in it, creating a hot surface for the prepared pizza. This baking technique creates a nicely browned crust. I hope this may become your staple pizza dough recipe as this Fluffy & Crusty Pizza Dough Recipe is my current go-to recipe for pizza.

pizza top
pizza crust
pizza edge

IMG_3768

pizza dough ingredients

Ingredients for the Fluffy & Crusty Pizza Dough Recipe:

  • 3 cups of all-purpose flour
  • 1 tsp salt
  • 2 tsp sugar
  • 1 tsp baking powder
  • 1/4 tsp garlic powder
  • 1/4 cup parmesan cheese
  • 1 1/2 tsp dry yeast
  • 2 tbsp olive oil
  • 1 1/3 cup warm water

DIRECTIONS FOR BREAD MACHINE:

1.) To begin, add all the dry ingredients into the bread machine pan; add the oil, and then pour the warm water over. After that, set cycle to dough settings and allow the bread machine to do its thing. (My cycle was 1 hour and 30 minutes.)

NOTE: You will not detect the parmesan cheese or the garlic powder in the pizza dough but feel free to omit.

DIRECTIONS FOR STAND MIXER:

  • Dissolve the yeast in warm water and set aside.
  • Place the dry ingredients into the bowl of the mixer; add the oil.
  • Turn the mixer on low speed and slowly pour in the water/yeast mixture.
  • Knead the dough for 10 minutes. Cover and allow the dough to rise for 1 hour or until doubled.
  • Roll the dough out; top with toppings and allow another hour or so to rise before baking.
bread machine step 1 pizza

2.) Cut out two (16″ wide) pieces of parchment paper. Place on a flat surface; dust with flour and set aside.

IMG_3587

3.) Once the dough cycle has finished (or when the dough has finished rising after kneading) transfer dough onto a floured surface.

4.) Cut the dough into two equal pieces and flip over. Take the ends of each piece and pinch together to form a ball.

pizza dough step 2

5.) Roll the dough out into an 11″-12″ circle. Transfer onto parchment paper; top with desired toppings and allow prepared pizzas to rise for 45 min.

air bubble
rolled out pizza dough

6.) Place two baking sheets upside down onto the bottom rack of the oven. Preheat the oven to 415 degrees F with the baking sheets inside. While the oven is preheating allow the dough to rise an additional 15 min (about  the time the oven preheats.)

bking sheets

7.) Slide the parchment paper with the pizza on top onto a large tray or cutting board. Then carefully slide the parchment paper onto the preheated hot baking sheets and bake one pizza at a time for 14-16 minutes.

transferring pizza dough
baking pizza

8.) Remove the pizza by dragging the parchment paper onto a cutting board and slice.

slice pizza side
pizza dough, crusty pizza, fluffy pizza, easy pizza, baking powder, parmesan cheese, pizza dough recipe, pizza

Fluffy Yet Crusty Pizza Dough Recipe

Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Servings: 2 pizzas
Author: Alyona’s Cooking
This Fluffy & Crusty Pizza Dough Recipe provides a fluffy interior and crusty exterior and that is what makes me come back to this pizza dough recipe. I can't remember a time this dough recipe didn't turn out when making pizza. It's super quick to prepare and bakes away to fluffiness!

Ingredients

  • 3 cups of all-purpose flour
  • 1 tsp salt
  • 2 tsp sugar
  • 1 tsp baking powder
  • 1/4 tsp garlic powder
  • 1/4 cup parmesan cheese
  • 1 1/2 tsp dry yeast
  • 2 tbsp olive oil
  • 1 1/3 cup warm water

Instructions

  • Add all the dry ingredients into the bread machine pan; add the oil and then pour the warm water over. Set cycle to dough settings and allow the bread machine to do its thing. (My cycle was 1 hour and 30 minutes.)
  • DIRECTIONS FOR STAND MIXER: Dissolve the yeast in warm water and set aside. Place the dry ingredients into the bowl of the mixer; add the oil. Turn the mixer on low speed and slowly pour in the water/yeast mixture. Knead the dough for 10 minutes. Cover and allow the dough to rise for 1 hour or until doubled. Roll the dough out; top with toppings and allow another hour or so to rise before baking.
  • Cut out two (16" wide) pieces of parchment paper. Place on a flat surface; dust with flour and set aside.
  • Once the dough cycle has finished (or when the dough has finished rising after kneading) transfer dough onto a floured surface.
  • Cut the dough into two equal pieces and flip over. Take the ends of each piece and pinch together to form a ball.
  • Roll the dough out into an 11"-12" circle. Transfer onto parchment paper; top with desired toppings and allow prepared pizzas to rise for 45 min.
  • Place two baking sheets upside down onto the bottom rack of the oven. Preheat the oven to 415 degrees F with the baking sheets inside. While the oven is preheating allow the dough to rise an additional 15 min (about the time the oven preheats.)
  • Slide the parchment paper with the pizza on top onto a large tray or cutting board. Then carefully slide the parchment paper onto the hot baking sheets and bake one pizza at a time for 14-16 minutes.
  • Remove the pizza by dragging the parchment paper onto a cutting board and slice.

Nutrition per serving

Serving: 1gCalories: 121kcalCarbohydrates: 18.9gProtein: 4.3gFat: 3.1gSaturated Fat: 1gCholesterol: 4mgSodium: 198mgFiber: 0.7gSugar: 0.6g

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Recipe Rating




57 comments

    • Beba

    Great recipe! I have made this in the oven and also make it on my gas grill. I have a rectangular pizza stone I place that n the grill put the burners on high get it hot and the pizzas are done in 10 minutes. My family loves it!

      • Alyona’s Cooking

      Yum! Pizza outdoors sound amazing!

    • SAIDE

    The most amazing pizza ever

      • Alyona’s Cooking

      Wonderful!

    • Teri

    The best pizza 🍕 dough ever turns out perfect every time on the pizza stone so delicious 😋 thank you for sharing your recipe

      • Alyona’s Cooking

      Your welcome, Terri!

    • Steve

    Makes great crust even if the stand mixer instructions are mixed up really weird. I get the best pizza baking it the highest the oven goes which is 550F (brick pizza ovens run around 900F).

      • Alyona’s Cooking

      Thanks for trying our recipe, Steve! Good to know the crust turned out 👍

    • Bil

    I skipped the Parmesan, kneaded by hand, and this is the most delicious, crispy (but not dense or tough), soft melt in your mouth, EASY, pizza dough ever. Thankyouthankyouthankyouthankyou!!

      • Alyona’s Cooking

      Wonderful, Bil!

    • Michelle Clark

    Have a question.. If I am using the bread machine do I use the rapid rise yeast or the regular kind? Or does it not matter??

      • Alyona’s Cooking

      Hi Michelle, it won’t matter because you are activating the yeast either way for this pizza crust recipe.

    • curly

    best pizza ive made thanks to this. I hand kneaded, I didnt use a pizza stone and I didnt use the cookie sheet method

    TIP : heavily oil a cast iron and make the pizza in there and let it rise before baking, It makes it SUPER crispy on the bottom and fluffy on top. I will not be making a pizza in any other way besides a cast iron now.

    the second rise after rolling out IS KEY.

    TY

      • Alyona’s Cooking

      Thanks for the feedback!

    • curly

    best pizza ive made thanks to this. I hand kneaded

    the second rise after rolling out IS KEY.

    TY

      • Alyona’s Cooking

      You are welcome, Curly! Good to hear!

    • Cherrie

    Y is my dough sticky and wet.? Dont know what to do.

      • Alyona’s Cooking

      Hi Cherrie, it could be an altitude differential, meaning you’ll need more flour as elevations vary.

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