Joanna Gaines' Pizza Dough
This famous pizza dough recipe from Joanna Gaines' Magnolia Table cookbook yields a perfectly chewy, flavorful crust that's easy to make by hand or in a bread machine. It's the foundation for countless delicious pizza nights.
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional but helpful)
- Measuring cups and spoons
- Plastic wrap or clean kitchen towel
- Pizza stone or baking sheet
Ingredients
- 3 1/2 cups all-purpose flour plus more for dusting
- 1 tsp kosher salt or fine sea salt
- 1 tsp sugar granulated
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water 110°F to 115°F
- 2 tbsp extra-virgin olive oil plus more for the bowl
Instructions
- In a large bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the flour, salt, and sugar. In a separate small bowl or measuring cup, combine the warm water and yeast. Let it sit for 5 minutes until foamy, which proves the yeast is active.
- Make a well in the center of the dry ingredients. Pour in the yeast mixture and the 2 tablespoons of olive oil. Mix with a wooden spoon or on low speed with the dough hook until a shaggy dough forms, about 1-2 minutes.
- Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes, or continue kneading with the dough hook on medium-low speed for 5-7 minutes, until the dough is smooth, elastic, and springs back when gently poked.
- Lightly oil a clean large bowl. Place the dough ball in the bowl, turning to coat it in oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 1 hour, or until doubled in size.
- Punch down the risen dough to release the air. Divide it in half for two 12-inch pizzas. On a lightly floured surface, shape each piece into a smooth ball. Cover with a towel and let rest for 10 minutes before stretching and topping.
Notes
Chef's Tips:
• For a crispier crust, preheat your pizza stone or baking sheet in a 500°F oven for 30 minutes before baking.
• Don't skip the 10-minute rest after dividing the dough. This relaxes the gluten, making it much easier to stretch without snapping back.
• This dough also makes excellent breadsticks or calzones.
Food Safety:
• Ensure water for yeast is between 110°F-115°F. Too hot will kill the yeast; too cold won't activate it.
• Store any leftover dough in the refrigerator for up to 3 days.