Easy Homemade Pizza Dough

Easy Homemade Pizza Dough

Chef John 22733

"This pizza dough produces a very nice pizza crust--flavorful, tender, with just the right amount of chewiness."
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18 h 35 m servings 485 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 89.3g
  • 29%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.
  2. Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.
  3. Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.
  4. Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.
  5. To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.
  6. Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.


  • Cook's Note:
  • Additional all-purpose flour may be needed if the dough is too sticky and wet.


  1. 33 Ratings

Most helpful positive review

okay, I just watched the video of chef john making this but I swear he just used 16oz of flour to make 4 pizzas. This calls for 4 cups or 32 oz of flour and says it makes 4 pizzas so I'm confus...

Most helpful critical review

18 hours is over the limit for fermentation. I followed the directions to a T, including the unheard of 18 hour rising time and wound up with a foul smelling, gooey mess the consistency of gum s...

okay, I just watched the video of chef john making this but I swear he just used 16oz of flour to make 4 pizzas. This calls for 4 cups or 32 oz of flour and says it makes 4 pizzas so I'm confus...

This dough is pretty good but it really needs more like 3 1/2 cups flour. If you watch the video Chef John weighs the flour - 16 oz - which equates to closer to 3 1/2 cups rather than 3 cups. ...

This recipe reminds me of the artisan bread in five minutes a day recipe I found on the NY Times website. The bread recipe is made in an ice cream bucket and does not have olive oil, otherwise ...

I use all the same ingredients, but I make it much less complicated.I just mix the wet and dry ingredients separately, then mix.I roll it out and add a little flour as needed to roll it then bak...

I think you pretty much "nailed-it " on this thin crust pizza recipe.I've subsequently tried six other thin crust recipes from this website,and this beats them all. I have two suggestions though...

I was a little leery about leaving this out all nite. Whipped up a batch of this dough last nite & made a pizza this morning. Turned out Jawsome. the only thing I did differently was to poke hol...

This is a 6 star

Great pizza crust. I cut this in half and only made 1 pizza that we cooked on the grill. I only let mine rise for 3 hours as it was almost doubled from the heat in the garage. Other than outside...

This recipe was excellent! When baking it's important to weigh the flour. If you don't have a food scale, the texture of the dough will tell you if you've added too much flour.