Joanna Gaines Pizza Dough​ Recipe

I’m sharing my take on Joanna Gaines Pizza Dough using simple pantry staples to create a soft, chewy crust that serves as a foolproof base for any pizza night.

I love how Joanna Gaines Pizza Dough feels both simple and a little rebellious. I cant explain it, but the combo of active dry yeast and olive oil gives a chew that surprises you, like the dough knows more than you do.

This is not some fussy bakery thing, its a Flavorful Pizza Dough that invites experiments and late night topping ideas. I promise you, even if you think you cant make good pizza at home, this one will make you curious enough to try.

There are tricks in here that make it sing, and yeah I tested them all.

Ingredients

• Active dry yeast: tiny live cells that feed on sugars, making dough rise and airy.
• Warm water: wakes the yeast, activates fermentation; helps gluten form, not too hot though really.
• Sugar: feeds yeast, adds slight sweetness and crust browning, but just a touch though.
• All purpose flour: main structure, gives carbs and some protein, creates chewy pizza base.
• Olive oil: adds moisture and flavor, tenderizes crust, provides healthy fats and richness.
• Salt: boosts flavor, controls yeast activity a bit, and improves dough texture and taste.
• Flour protein: higher protein yields chewier crust, more gluten strength and structure.

Ingredient Quantities

• 2 1/4 teaspoons active dry yeast (one packet)
• 1 1/4 cups warm water (about 110°F / 43°C)
• 1 tablespoon granulated sugar
• 3 1/2 cups all purpose flour
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil

How to Make this

1. Pour 1 1/4 cups warm water (about 110°F / 43°C) into a small bowl, stir in 1 tablespoon sugar and 2 1/4 teaspoons active dry yeast, let sit 5 to 10 minutes until foamy; if it never gets foamy the yeast is dead, start over.

2. In a large bowl whisk together 3 1/2 cups all purpose flour and 1 1/2 teaspoons salt so it’s evenly mixed.

3. Make a well in the flour, pour in the foamy yeast mixture and 2 tablespoons olive oil, stir with a wooden spoon or spatula until a shaggy dough forms.

4. Turn dough onto a lightly floured surface and knead about 6 to 8 minutes until smooth and elastic; or use a stand mixer with a dough hook for 4 to 5 minutes. Add just a little flour only if the dough is unmanageably sticky.

5. Lightly oil a clean bowl with a bit of olive oil, place the dough inside and turn to coat, cover with a clean towel or plastic wrap and let rise in a warm draft free spot about 1 hour or until doubled.

6. Punch dough down to release air, transfer to a floured surface, divide into 2 (for larger pies) or 3 (for smaller) portions and shape each into a ball. Loosely cover and rest 10 to 15 minutes so the gluten relaxes.

7. While dough rests preheat your oven to 475 to 500°F and put a pizza stone or an inverted baking sheet inside to heat for at least 30 minutes for the crispiest crust.

8. On a lightly floured or oiled peel or piece of parchment, gently stretch or roll each dough ball to your desired thickness; if it keeps springing back give it another few minutes to rest. Brush the rim with a little olive oil for extra color and flavor.

9. Add sauce and toppings, slide pizza onto the preheated stone or baking sheet and bake 10 to 12 minutes until the crust is golden and cheese is bubbling. Let rest a couple minutes before slicing. Optional trick: for an even crispier bottom you can par bake crust 4 minutes before adding heavy toppings.

Equipment Needed

1. Small bowl (for proofing yeast)
2. Measuring cups and spoons
3. Whisk
4. Large mixing bowl
5. Wooden spoon or rubber spatula
6. Bench scraper or sharp knife (for dividing dough)
7. Pizza peel or piece of parchment paper
8. Oven plus a preheated pizza stone or inverted baking sheet

FAQ

Joanna Gaines Pizza Dough​ Recipe Substitutions and Variations

• Active dry yeast: swap for instant/rapid-rise yeast (use the same 2 1/4 tsp and you can mix it right into the flour, no proofing); or use fresh cake yeast at about 21 g (roughly 3 times the dry weight), crumble and dissolve first.
• All purpose flour: swap for bread flour 1:1 for a chewier crust, or 00 flour 1:1 for a silkier, more pizza-style bite; if using whole wheat, replace only 25% to 50% of the AP flour and add a little extra water.
• Granulated sugar: swap for honey or maple syrup (use about 3/4 tbsp liquid sweetener for each 1 tbsp sugar and cut the water a splash), or just omit the sugar — dough will rise slower and brown less.
• Olive oil: swap for neutral oils like canola or vegetable oil 1:1 for the same texture, or use melted butter 1:1 for richer flavor, or avocado oil 1:1 if you want a high-smoke point substitute.

Pro Tips

– Test your yeast like it’s alive, cause if it doesn’t foam it’s useless. use water that feels warm to your wrist, not hot, and give it a few minutes. if it still fails, toss it and try fresh yeast, dont try to force it.

– Keep the dough slightly tacky, not rock hard. add flour only a little at a time, and use the windowpane test to know when it’s kneaded enough. if the dough keeps springing back when you stretch it, let it rest a few extra minutes, then try again.

– For way better flavor let the shaped dough chill in the fridge for 24 to 72 hours before baking, it develops taste and texture. bring it back to room temp before stretching so it’s easy to work with.

– Heat your stone or steel for a long time so the bottom gets super crisp, and use parchment or a dusting of semolina on your peel so the pizza slides off easy. if you add lots of heavy toppings, consider a quick par-bake or finish under the broiler for a minute to get the top nicely browned.