Joanna Gaines Pizza Dough

This hearty Joanna Gaines pizza dough recipe has transformed my family's pizza nights from takeout adventures to cherished homemade traditions. The perfect balance of chewy and crisp, this dough creates restaurant-quality pizzas with minimal effort and maximum flavor.

I discovered this recipe during a snowstorm when delivery wasn't an option, and it's become our Friday night ritual ever since. My children now prefer this homemade version to any takeout pizza we've tried.

Ingredients

• All-purpose flour or bread flour: Provides structure and texture. Bread flour creates a chewier crust while all-purpose gives a softer bite.
• Instant yeast: The magic ingredient that creates a perfectly risen dough without the long wait time of traditional recipes.
• Sugar: Feeds the yeast and helps create a beautiful golden color when baked.
• Salt: Enhances flavor and strengthens the gluten structure for better texture.
• Garlic powder and dried basil: Optional but recommended for adding subtle flavor notes throughout the crust.
• Olive oil: Creates tenderness in the dough and adds distinctive flavor that's unmistakably pizza.
• Warm water: Activates the yeast and brings all ingredients together into a cohesive dough.

Step-by-Step Instructions

Mix the Dry Base:

Combine 1 cup of flour with the yeast, sugar, salt, and any optional seasonings in a large bowl. This initial mixing ensures even distribution of the leavening agents before adding liquids.

Add the Wet Ingredients:

Pour in the olive oil and warm water, stirring with a wooden spoon until thoroughly combined. The mixture will look very wet at this stage but will come together as you add more flour.

Build the Dough:

Gradually incorporate the remaining cup of flour, adding extra if needed until the dough forms an elastic ball that pulls away from the sides of the bowl. The dough should feel slightly tacky but not sticky enough to coat your fingers.

Prepare for Rising:

Transfer the dough to a lightly oiled bowl, turning it to coat all sides with oil. Cover tightly with plastic wrap and place in a warm spot for 30 minutes. The dough should double in size, becoming light and airy.

Preheat Your Oven:

While the dough rises, heat your oven to 425°F. A properly preheated oven ensures the crust develops that perfect crisp exterior while remaining tender inside.

Shape the Crust:

Gently deflate the risen dough and knead briefly on a floured surface just 3-5 times. Shape into a 12-inch circle, working from the center outward for even thickness.

Transfer and Prepare:

Place the shaped dough on a parchment-lined pizza pan. Create a defined edge by pinching or folding the perimeter. Brush the entire surface with olive oil to create a moisture barrier between crust and toppings.

Prevent Bubbling:

Use a fork to poke holes across the center of the dough. This simple step prevents large air bubbles from forming during baking, ensuring an evenly cooked base.

Top and Bake:

Add your favorite toppings and bake for 13-15 minutes until the crust turns golden brown and toppings are perfectly cooked. Allow to cool slightly before slicing.

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My absolute favorite aspect of this recipe is the versatility of the seasoning options. Adding garlic powder to the dough creates an aromatic base that permeates the entire crust. When my daughter was younger, she would help me shape the dough while telling me about her day at school, a memory I cherish every time I make this recipe.

The Perfect Rise

Understanding the rising process is crucial for pizza dough success. The warm environment activates the yeast, producing carbon dioxide that creates tiny air pockets throughout the dough. This is what gives your crust its light, airy texture. If your kitchen is cold, create a warm space by preheating your oven to its lowest setting for a minute, then turning it off and placing the covered dough inside with the door cracked. The slight warmth provides an ideal rising environment without cooking the dough.

Make-Ahead Options

This dough is perfect for busy weeknights because of its flexibility. After the initial rise, you can refrigerate it for up to 24 hours. The cold slows yeast activity while allowing flavors to develop more deeply. Simply remove from the refrigerator 30 minutes before shaping to allow the dough to warm slightly for easier handling. For longer storage, freeze the dough after the first rise. Divide into portions, wrap tightly in plastic wrap and place in freezer bags. Thaw overnight in the refrigerator before using.

Topping Strategies

The beauty of homemade pizza is creating combinations that suit your exact preferences. For best results, follow the less is more approach. Too many toppings or excessive sauce can make the center soggy. If using vegetables with high water content like mushrooms or zucchini, consider pre-cooking them briefly to release moisture. For meats like sausage or bacon, cooking beforehand ensures they are fully done without overcooking the crust. Apply a thin layer of olive oil or sauce, add cheese, then toppings, and finish with a light sprinkle of additional cheese to hold everything in place.

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Frequently Asked Questions

→ What is the best flour for this dough?

All-purpose or bread flour works best for this dough, giving it a perfect balance of softness and chewiness.

→ Can I freeze the dough for later?

Yes, you can freeze the dough after the first rise. Wrap it tightly in plastic wrap and freeze for up to 3 months.

→ What toppings go best with this dough?

Any toppings work well, from traditional tomato sauce and mozzarella to creative combinations like pesto and goat cheese.

→ Do I need to let the dough rise?

Yes, allowing the dough to rise ensures it becomes soft and airy, making it easier to shape and bake evenly.

→ Why should I poke holes in the dough?

Poking holes prevents bubbling during baking, ensuring a flat pizza base for your toppings.