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I am obsessed with Joanna Gaines pizza dough because it delivers that chewy, blistered crust I actually crave. I love how it tastes honest and tactile, with a light tang from active dry yeast and a slick, savory note from olive oil.

I don’t need fancy toppings to be thrilled; just the contrast between a thin, crackling edge and a pillowy center does the work. But the best part is the way it demands attention.

Tearing a warm slice, cheese stretching, sauce balanced. Purely about the dough.

I want it right now, seriously, for real.

Ingredients

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All-purpose flour gives structure and chew; it’s the backbone of the crust.
Active dry yeast wakes up, makes bubbles, and gives that light, airy rise.
Sugar feeds the yeast so you’ll get a quicker, friendlier rise.
Salt controls flavor and fermentation, keeps dough from tasting flat.
Warm water wakes yeast and hydrates flour, making dough you can stretch.
Olive oil adds tenderness and a bit of flavor; crust browns nicer.

Ingredient Quantities

3 cups all purpose flour

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

1 teaspoon sugar

1 teaspoon salt

1 cup warm water (about 105 to 115 degrees F)

2 tablespoons olive oil

How to Make this

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1. In a small bowl combine 1 cup warm water and 1 teaspoon sugar, then sprinkle 1 packet active dry yeast over the top and let sit 5 to 10 minutes until foamy.

2. In a large bowl whisk together 3 cups all purpose flour and 1 teaspoon salt.

3. Make a well in the flour and pour in the yeast mixture and 2 tablespoons olive oil.

4. Stir with a wooden spoon or spatula until a shaggy dough forms and the flour is mostly incorporated.

5. Turn the dough out onto a lightly floured surface and knead 5 to 7 minutes until smooth and elastic, adding a little flour if the dough is too sticky.

6. Lightly oil a clean bowl, place the dough inside and turn to coat all sides with oil.

7. Cover the bowl with a clean kitchen towel or plastic wrap and let rise in a warm draft free spot for about 1 hour or until doubled in size.

8. Punch the dough down, divide if making more than one pizza, and let rest 10 minutes before shaping to relax the gluten.

9. Preheat the oven to 475 degrees F and prepare your baking sheet or pizza stone. Stretch or roll the dough to your desired thickness on a lightly floured surface and transfer to the prepared pan.

10. Add sauce and toppings of choice and bake 10 to 12 minutes or until the crust is golden and the cheese is bubbly.

Equipment Needed

1. Small mixing bowl
2. Large mixing bowl
3. Whisk
4. Wooden spoon or spatula
5. Measuring cups and measuring spoons
6. Kitchen towel or plastic wrap
7. Rolling pin or your hands for stretching
8. Baking sheet or pizza stone and oven mitts

FAQ

What temperature should the water be to activate the yeast? The water should be warm, about 105 to 115 degrees F. Too hot will kill the yeast, too cool will not activate it.

Do I need to proof the yeast first? Yes. Combine the yeast, sugar and warm water and let sit 5 to 10 minutes until foamy to confirm the yeast is active.

How long should the dough rise? Let the dough rise in a lightly oiled bowl, covered, until doubled in size, about 1 to 1 1/2 hours at room temperature. For more flavor, refrigerate and rise slowly for 8 to 24 hours.

How many pizzas does this recipe make? This amount makes one large 12 to 14 inch pizza or two smaller 8 to 10 inch pizzas depending on thickness.

Can I use whole wheat flour or bread flour instead of all purpose? You can substitute bread flour for chewier crust. Whole wheat can be used but may need an extra 1/4 to 1/2 cup of water for proper hydration and will yield a denser crust.

How should I store or freeze the dough? Refrigerate for up to 3 days in an airtight container. To freeze, portion the dough, wrap tightly and freeze up to 3 months. Thaw in the refrigerator overnight before bringing to room temperature and shaping.

Joanna Gaines Pizza Dough Recipe Substitutions and Variations

All purpose flour: substitute with 00 pizza flour for a silkier, chewier crust or use a 1:1 mix of bread flour for more chew and structure.
Active dry yeast: replace with instant yeast at 25% less by weight (about 1 3/4 teaspoons) and mix directly into flour.
Sugar: swap with honey or agave nectar, using about 3/4 teaspoon for every 1 teaspoon sugar to feed the yeast and add subtle sweetness.
Olive oil: use an equal amount of melted butter for a richer flavor or a neutral oil like avocado oil for a milder taste.

Pro Tips

1. Make sure the yeast really wakes up. If the water feels too hot or too cool the yeast will underperform, so aim for that 105 to 115 F range and wait until the surface is bubbly and foamy before mixing it with the flour. A weak foam is a sign to start over with fresh yeast.

2. Keep an eye on dough feel rather than exact flour amounts. Humidity and flour type vary, so add extra flour sparingly while kneading and stop when the dough is smooth, slightly tacky, and elastic. Too much flour gives a tough crust.

3. Knead for structure but let the dough rest to relax the gluten. About 5 to 7 minutes by hand usually builds enough strength, then give the rested dough 10 minutes before shaping so it stretches easily without springing back.

4. Get your oven and baking surface as hot as they can go. A pizza stone or steel placed in a fully preheated oven transfers heat quickly and yields a crisper bottom and better oven spring. If you do not have one, use a preheated heavy baking sheet turned upside down.

5. Use toppings thoughtfully to avoid a soggy center. Pat wet ingredients dry, go light on sauce near the edges, and precook high moisture toppings like mushrooms or fresh tomatoes when needed. Less is often more when it comes to balanced baking and a nicely browned crust.

Joanna Gaines Pizza Dough Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

196

kcal

Equipment: 1. Small mixing bowl
2. Large mixing bowl
3. Whisk
4. Wooden spoon or spatula
5. Measuring cups and measuring spoons
6. Kitchen towel or plastic wrap
7. Rolling pin or your hands for stretching
8. Baking sheet or pizza stone and oven mitts

Ingredients

3 cups all purpose flour
1 packet active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1 teaspoon salt
1 cup warm water (about 105 to 115 degrees F)
2 tablespoons olive oil

Directions

In a small bowl combine 1 cup warm water and 1 teaspoon sugar, then sprinkle 1 packet active dry yeast over the top and let sit 5 to 10 minutes until foamy.
In a large bowl whisk together 3 cups all purpose flour and 1 teaspoon salt.
Make a well in the flour and pour in the yeast mixture and 2 tablespoons olive oil.
Stir with a wooden spoon or spatula until a shaggy dough forms and the flour is mostly incorporated.
Turn the dough out onto a lightly floured surface and knead 5 to 7 minutes until smooth and elastic, adding a little flour if the dough is too sticky.
Lightly oil a clean bowl, place the dough inside and turn to coat all sides with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let rise in a warm draft free spot for about 1 hour or until doubled in size.
Punch the dough down, divide if making more than one pizza, and let rest 10 minutes before shaping to relax the gluten.
Preheat the oven to 475 degrees F and prepare your baking sheet or pizza stone. Stretch or roll the dough to your desired thickness on a lightly floured surface and transfer to the prepared pan.
Add sauce and toppings of choice and bake 10 to 12 minutes or until the crust is golden and the cheese is bubbly.

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.