Joanna Gaines Pizza Dough​ Recipe

I’m sharing my take on Joanna Gaines Pizza Dough, a pantry-friendly recipe that yields a soft, chewy crust ideal for quick, creative homemade pizzas.

I’ve tried a lot of crusts but this Joanna Gaines Pizza Dough totally surprised me, I wasn’t expecting such a soft chewy base that still holds up to heavy toppings. The way active dry yeast and olive oil come together gives a texture that’s almost oddly addictive, like theres a secret.

i keep coming back to it for quick weeknight meals because it feels flexible yet reliable. Sometimes I mess it up, sometimes it turns out perfect, but when it hits right you get a Flavorful Pizza Dough that makes you wonder why you ever ordered out.

You’ll want to test your own tweaks.

Ingredients

• Active dry yeast makes dough rise, adds airy texture, contains small B vitamins and protein.
• Warm water hydrates flour, wakes yeast, helps gluten develop, no calories but essential for texture.
• Sugar gives mild sweetness, feeds yeast for fermentation, encourages browning and a tender crumb.
• All purpose flour supplies carbohydrates for structure, moderate protein for gluten, low fiber content overall.
• Olive oil adds healthy monounsaturated fats, gives tenderness, flavor and helps crust crisp and brown.
• Salt brightens flavor, controls yeast activity a bit, strengthens gluten structure, not a health food.

Ingredient Quantities

• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1 tablespoon granulated sugar
• 3 1/2 to 4 cups all purpose flour, plus more for dusting
• 2 tablespoons olive oil
• 2 teaspoons salt

How to Make this

1. Pour 1 1/2 cups warm water (about 110°F) into a large bowl, stir in 1 tablespoon sugar, then sprinkle 1 packet active dry yeast over the top; give it a quick stir and let sit 5 to 10 minutes until foamy. If it never gets foamy the yeast is probably dead and you should start over.

2. In a separate large bowl mix 3 1/2 cups all purpose flour with 2 teaspoons salt. Make a little well, then add the foamy yeast mixture and 2 tablespoons olive oil.

3. Stir with a wooden spoon until a shaggy dough forms. If it seems too wet add flour a tablespoon at a time up to 4 cups total, just until the dough holds together without being overly dry.

4. Turn the dough out onto a lightly floured surface and knead about 8 to 10 minutes until it becomes smooth and elastic. If you use a stand mixer knead about 5 to 6 minutes with the dough hook. Add flour sparingly if the dough is too sticky.

5. Shape the dough into a ball, lightly oil the inside of the mixing bowl and the dough, put the dough back in the bowl and cover with a clean towel or plastic wrap. Let it rise in a warm, draft free spot until doubled in size, about 1 to
1.5 hours.

6. Punch the dough down gently to release air, turn it out onto a floured surface and divide into 2 or 3 portions depending on how big or thick you like your pizzas.

7. Shape each portion into a smooth ball, cover and let rest 10 to 20 minutes so the gluten relaxes. This makes it way easier to stretch without springing back.

8. Preheat your oven to 475 to 500°F and if you have a pizza stone or steel place it in while the oven heats. Dust a peel or baking sheet with flour for transfer. Stretch or roll each dough ball to your desired size and thickness, add toppings.

9. Bake until the crust is golden and toppings are bubbling, about 10 to 12 minutes depending on oven and thickness. Let cool a few minutes before slicing. Quick tips: if the dough is sticky add a little flour, if too dry add a tablespoon of water; and always proof the yeast first so you dont waste time.

Equipment Needed

1. Two large mixing bowls, one to proof the yeast and one for the flour mix
2. Measuring cups and measuring spoons
3. Instant read thermometer (helpful to get the water to about 110°F)
4. Wooden spoon or sturdy spatula for stirring the shaggy dough
5. Bench scraper plus extra flour for dusting the work surface
6. Stand mixer with dough hook or be ready to knead by hand on the counter
7. Clean kitchen towel or plastic wrap to cover the dough while it rises
8. Pizza stone or baking steel (if you have one) and a pizza peel or rimmed baking sheet for transferring, dont forget oven mitts

FAQ

Joanna Gaines Pizza Dough​ Recipe Substitutions and Variations

• Active dry yeast: swap with instant (rapid-rise) yeast 1:1 — no proofing needed, or use fresh baker’s yeast at about 3 times the weight (2 1/4 tsp active dry ≈ 7 g ≈ 21 g fresh)
• All purpose flour: use bread flour for a chewier crust (same volume, you may need a hair more water), or replace up to half with whole wheat for a nuttier flavor but expect to add a little extra water
• Granulated sugar: replace with honey or maple syrup, use about 3/4 the amount and reduce the warm water by roughly 1/2 to 1 teaspoon to account for the extra liquid
• Olive oil: swap with melted butter for richer flavor or a neutral oil like canola/vegetable oil, use the same amount

Pro Tips

1. Check the yeast like a lazy scientist: the water should feel warm not hot, sprinkle the yeast and sugar and if it doesnt get bubbly in about 10 minutes toss it and start over, but if it foams give it a little extra time instead of freaking out.

2. Less is more with flour, dont go crazy adding it while kneading, a slightly tacky dough makes a lighter airy crust; add flour by the tablespoon and remember you can always dust your peel not the dough.

3. Flavor hack try a cold ferment in the fridge for 24 to 72 hours, it adds real depth to the taste and texture, just pull the dough out a couple hours before you shape so it warms and relaxes.

4. Oven and transfer matter, preheat your stone or steel at full blast for a long time so the bottom crisps, use a well floured or semolina dusted peel so the pie slides, and dont overload with wet toppings or youll steam the crust instead of getting a nice char.

Joanna Gaines Pizza Dough​ Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing my take on Joanna Gaines Pizza Dough, a pantry-friendly recipe that yields a soft, chewy crust ideal for quick, creative homemade pizzas.

Pin

Servings

8

servings

Calories

244

kcal

Equipment: 1. Two large mixing bowls, one to proof the yeast and one for the flour mix
2. Measuring cups and measuring spoons
3. Instant read thermometer (helpful to get the water to about 110°F)
4. Wooden spoon or sturdy spatula for stirring the shaggy dough
5. Bench scraper plus extra flour for dusting the work surface
6. Stand mixer with dough hook or be ready to knead by hand on the counter
7. Clean kitchen towel or plastic wrap to cover the dough while it rises
8. Pizza stone or baking steel (if you have one) and a pizza peel or rimmed baking sheet for transferring, dont forget oven mitts

Ingredients

• 1 packet (2 1/4 teaspoons) active dry yeast

• 1 1/2 cups warm water (about 110°F)

• 1 tablespoon granulated sugar

• 3 1/2 to 4 cups all purpose flour, plus more for dusting

• 2 tablespoons olive oil

• 2 teaspoons salt

Directions

• Pour 1 1/2 cups warm water (about 110°F) into a large bowl, stir in 1 tablespoon sugar, then sprinkle 1 packet active dry yeast over the top; give it a quick stir and let sit 5 to 10 minutes until foamy. If it never gets foamy the yeast is probably dead and you should start over.
• In a separate large bowl mix 3 1/2 cups all purpose flour with 2 teaspoons salt. Make a little well, then add the foamy yeast mixture and 2 tablespoons olive oil.
• Stir with a wooden spoon until a shaggy dough forms. If it seems too wet add flour a tablespoon at a time up to 4 cups total, just until the dough holds together without being overly dry.
• Turn the dough out onto a lightly floured surface and knead about 8 to 10 minutes until it becomes smooth and elastic. If you use a stand mixer knead about 5 to 6 minutes with the dough hook. Add flour sparingly if the dough is too sticky.
• Shape the dough into a ball, lightly oil the inside of the mixing bowl and the dough, put the dough back in the bowl and cover with a clean towel or plastic wrap. Let it rise in a warm, draft free spot until doubled in size, about 1 to
• 5 hours.
• Punch the dough down gently to release air, turn it out onto a floured surface and divide into 2 or 3 portions depending on how big or thick you like your pizzas.
• Shape each portion into a smooth ball, cover and let rest 10 to 20 minutes so the gluten relaxes. This makes it way easier to stretch without springing back.
• Preheat your oven to 475 to 500°F and if you have a pizza stone or steel place it in while the oven heats. Dust a peel or baking sheet with flour for transfer. Stretch or roll each dough ball to your desired size and thickness, add toppings.
• Bake until the crust is golden and toppings are bubbling, about 10 to 12 minutes depending on oven and thickness. Let cool a few minutes before slicing. Quick tips: if the dough is sticky add a little flour, if too dry add a tablespoon of water; and always proof the yeast first so you dont waste time.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 109g
• Total number of serves: 8
• Calories: 244kcal
• Fat: 4.1g
• Saturated Fat: 0.3g
• Trans Fat: 0g
• Polyunsaturated: 0.2g
• Monounsaturated: 0.8g
• Cholesterol: 0mg
• Sodium: 601mg
• Potassium: 66mg
• Carbohydrates: 44.4g
• Fiber: 1.5g
• Sugar: 1.6g
• Protein: 6g
• Vitamin A: 0IU
• Vitamin C: 0mg
• Calcium: 8.4mg
• Iron: 0.7mg