I love creating my Joanna Gaines Pizza Dough with simple staples like flour, active dry yeast, and olive oil. This recipe blends everyday ingredients into a soft, chewy base perfect for layering your choice of toppings. Its simplicity and flavor promise an exciting foundation for any pizza night.
I’ve been experimenting with pizza recipes for a while now, but this Joanna Gaines Pizza Dough totally blew my mind. I made this flavorful pizza dough using just a handful of pantry staples; 3 cups all purpose flour, 1 packet active dry yeast, 1 teaspoon sugar, 1 teaspoon salt, along with 1 cup warm water and 2 tablespoons of olive oil.
It came out soft and chewy and really brought that magic pizza crust vibe to my kitchen. I love how versatile it is – whether you’re going for a classic margherita or mixing it up with your fave toppings, its personal pizza dough qualities make it perfect for a crowd.
I’m not gonna lie, it was a bit messy at first, but trust me, that extra effort makes you feel like you’re doing something special with a Joanna Gaines Pizza Recipe twist every time you bake. Enjoy, and don’t be afraid to experiment!
Why I Like this Recipe
I like this recipe for a few reasons. First, I love how super simple it is to make even if I’m not the best at following recipes. I mix the ingredients and somehow it always turns out surprisingly tasty. Second, I really appreciate that I only need everyday stuff from my kitchen, so I never have to run to a fancy store for weird ingredients. Third, the dough is so flexible that I can throw on whatever toppings I have lying around – it really makes each pizza my own creation. Lastly, the whole process fills my place with a warm, amazing bread smell that just makes me happy every time.
Ingredients
- All purpose flour gives essential carbs and a bit of protein building the dough’s structure.
- Active dry yeast triggers fermentation and helps the dough rise while boosting flavor.
- Sugar feeds the yeast and adds mild sweetness without overpowering the natural taste.
- Salt intensifies overall flavor and balances ingredients, making the dough taste just right.
- Warm water activates the yeast and evenly blends ingredients for a smooth dough consistency.
- Olive oil adds richness and helps tenderize the dough to create a delightfully soft crust.
Ingredient Quantities
- 3 cups all purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water (around 100°F to 110°F)
- 2 tablespoons olive oil
How to Make this
1. In a big bowl, combine 1 cup of warm water (around 100°F to 110°F), 1 teaspoon sugar, and 1 packet (2 1/4 teaspoons) active dry yeast. Let it sit for about 5 to 10 minutes until it’s foamy.
2. Next, add 2 tablespoons olive oil to the yeast mixture.
3. In another bowl, toss together 3 cups all purpose flour and 1 teaspoon salt.
4. Gradually pour the wet mixture into the bowl with the dry ingredients and mix until a shaggy dough forms.
5. Transfer the dough onto a lightly floured surface and knead for about 6 to 8 minutes until it gets soft and chewy.
6. Shape the dough into a ball and coat a clean bowl lightly with olive oil. Place the dough in the bowl and cover it with a damp cloth.
7. Put the bowl in a warm place and let the dough rise for about 1 to
1.5 hours or until it doubles in size.
8. Once risen, punch down the dough gently and turn it back onto a floured surface.
9. Knead it for another 1 or 2 minutes then roll it out to your desired thickness and shape.
10. Now you’re ready to add your favorite toppings and bake it in a preheated oven until your pizza crust is perfectly golden and delicious. Enjoy your pizza night!
Equipment Needed
1. Large mixing bowl for combining the warm water, sugar, and yeast
2. Small mixing bowl to toss the flour and salt together
3. Measuring cups and spoons to accurately measure water, flour, sugar, salt, and olive oil
4. A whisk or spoon for stirring the yeast mixture
5. A clean, lightly floured surface like a countertop or cutting board to knead the dough
6. Dough scraper or spatula for transferring and shaping the dough
7. A damp cloth to cover the dough during its rising time
8. Rolling pin to roll out the dough to your desired thickness
9. Baking sheet or pizza stone for baking the crust in a preheated oven
10. An oven to bake your pizza until the crust is perfectly golden
FAQ
Joanna Gaines Pizza Dough Recipe Substitutions and Variations
- Instead of all purpose flour, you can try bread flour or even a mix of whole wheat and all purpose for a nuttier crust
- If you dont have active dry yeast, instant yeast works fine; just use a little less and skip the proofing step
- You can swap sugar for honey or maple syrup but remember to adjust the amount of water slightly since these liquids add extra moisture
- If warm water isnt available then warm milk is another option, but it might make your dough a bit richer
- Instead of olive oil, canola or vegetable oil are good substitutes if you need something neutral in flavor
Pro Tips
1. Make really sure your water is just right warm (around 100°F to 110°F) cause if it’s too hot it can kill the yeast and if it’s too cold your dough ain’t gonna rise proper
2. When kneadin the dough dont be afraid to let it rest a bit if it feels too sticky, a few minutes of chill time and a light dusting of extra flour can make all the difference
3. Instead of rushing the rise, try to let it sit in a warm, humid place with a damp cloth over it so it keeps its moisture and ends up with a lighter, chewier texture
4. For a bit of extra flavor and structure you could even make the dough the night before and let it chill in the refrigerator overnight then bring it back to room temperature before shaping it up
Joanna Gaines Pizza Dough Recipe
I love creating my Joanna Gaines Pizza Dough with simple staples like flour, active dry yeast, and olive oil. This recipe blends everyday ingredients into a soft, chewy base perfect for layering your choice of toppings. Its simplicity and flavor promise an exciting foundation for any pizza night.
10
servings
160
kcal
Equipment: 1. Large mixing bowl for combining the warm water, sugar, and yeast
2. Small mixing bowl to toss the flour and salt together
3. Measuring cups and spoons to accurately measure water, flour, sugar, salt, and olive oil
4. A whisk or spoon for stirring the yeast mixture
5. A clean, lightly floured surface like a countertop or cutting board to knead the dough
6. Dough scraper or spatula for transferring and shaping the dough
7. A damp cloth to cover the dough during its rising time
8. Rolling pin to roll out the dough to your desired thickness
9. Baking sheet or pizza stone for baking the crust in a preheated oven
10. An oven to bake your pizza until the crust is perfectly golden
Ingredients
-
3 cups all purpose flour
-
1 packet (2 1/4 teaspoons) active dry yeast
-
1 teaspoon sugar
-
1 teaspoon salt
-
1 cup warm water (around 100°F to 110°F)
-
2 tablespoons olive oil
Directions
- In a big bowl, combine 1 cup of warm water (around 100°F to 110°F), 1 teaspoon sugar, and 1 packet (2 1/4 teaspoons) active dry yeast. Let it sit for about 5 to 10 minutes until it's foamy.
- Next, add 2 tablespoons olive oil to the yeast mixture.
- In another bowl, toss together 3 cups all purpose flour and 1 teaspoon salt.
- Gradually pour the wet mixture into the bowl with the dry ingredients and mix until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 6 to 8 minutes until it gets soft and chewy.
- Shape the dough into a ball and coat a clean bowl lightly with olive oil. Place the dough in the bowl and cover it with a damp cloth.
- Put the bowl in a warm place and let the dough rise for about 1 to
- 5 hours or until it doubles in size.
- Once risen, punch down the dough gently and turn it back onto a floured surface.
- Knead it for another 1 or 2 minutes then roll it out to your desired thickness and shape.
- Now you're ready to add your favorite toppings and bake it in a preheated oven until your pizza crust is perfectly golden and delicious. Enjoy your pizza night!
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: 63g
- Total number of serves: 10
- Calories: 160kcal
- Fat: 2.7g
- Saturated Fat: 0.4g
- Trans Fat: 0g
- Polyunsaturated: 1.8g
- Monounsaturated: 0.7g
- Cholesterol: 0mg
- Sodium: 240mg
- Potassium: 50mg
- Carbohydrates: 27g
- Fiber: 2.7g
- Sugar: 0.5g
- Protein: 3.6g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 6mg
- Iron: 0.4mg
