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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 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 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 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 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 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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21 comments

    • Arnie

    Oh sorry one professional pizzeria said he ferment the for one or two hours then put in the fridge for 24 hours then he take the dough from fridge and makes pizza. He just put water never said cold water or warm he just added the water and all the other ingredients.But some pizzerias i have seen them say to add cold water to ferment the dough.

      • Alyona’s Cooking

      Hi Arnie, cold water is good for fermenting slow, using warm water will activate the yeast and make it work faster and poof up fast.

    • Arnie

    Hi Joanne thank for getting me. Like i was telling you when i used only 1 quarter teaspoon of yeast only on the 3 cups of flour is quite common on lots of recipes. But it did take a long time to rise up fully. But experimenting how many hours a person has patience for and if they have company Comming over for pizza. They want to hurry up to make there pizza. I have been on my computer a lot of times . And i have studied how these pizzerias make there pizza and how long they ferment the dough by watching and hearing them make the dough. I am no professional by no means. Most i have watched on you tube they say 24 hours at of fermenting at room temperature. And after 24 hours dough gos in the fridge for 48 hours more in total when they take the dough out of the fridge they then make there pizza. They do this cause it makes a good Tasting flavour crust.Pizzaerias make lots and lots of dough so they can stay on top of it. On all those hours they use to fermemt there dough they have the big dough mixers . Oh one more thing they use cold water in there dough then they let it ferment. I can not tell you if all pizzerias use cold water. But you don’t have to . You can use warm water if you like. Have a good day

    • Arnie

    Thank you so much pizza turn out very good. The yeast i only added one Quarter teaspoon of yeast. I like to let the dough sit with plastic over it for 20 to 24 hours. took 25 minutes to 30 minutes to cook at 415 degrees Cause i put a lot of things on pizza. And lots of cheese on it.

      • Alyona’s Cooking

      Hi Arnie thanks for the fermenting tip! I should try less yeast and fermenting with this dough!

    • Joanne

    Made this. Dough was not fluffy. Any suggestions on what I did wrong? I did roll it to make a Sicilian style pie. Did I roll too much (was very elastic)?

      • Alyona’s Cooking

      Hi Joanne, Sicilian pizza’s commonly run rectangular, how thin did you roll out? This recipe makes medium sized pizzas, so perhaps it was rolled out too thin? If making a rectangular pizza again do not exceed 12″.

    • Tim Smith

    The pizza turned out PERFECT best ever. My wife even said it was very good. Thank you very much for sharing your ideas and recipes . I will make this forever.

      • Alyona’s Cooking

      I’m glad to hear that, Tim!

    • Nancy

    Does this recipe make 2 pizzas?

      • Alyona’s Cooking

      Yes it does, Nancy.

        • Tim

        Hi Alyona, I had a question if I use a thin cast iron pan for this pizza receipe will it turn out any different than the baking sheets or is it better to stick with baking sheets. Thank you..

          • Alyona’s Cooking

          Hi Tim, a cast iron should work great for pizza and if you can pre-heat, even better!

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