Ina Garten Pizza Dough Recipe

This Ina Garten Pizza Dough Recipe is soft and chewy, which uses active dry yeast and olive oil. It’s a classic, foolproof recipe, ready in 1 hour and 45 minutes plus rise time.

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Ina Garten Pizza Dough Ingredients

• 1¼ cups warm water (110°F)
• 2 teaspoons sugar
• 1 package (2¼ teaspoons) active dry yeast
• 3 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon kosher salt
• 2 tablespoons olive oil (plus more for greasing)

How To Make Ina Garten Pizza Dough

1. Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.
2. Mix dry ingredients: In a stand mixer bowl fitted with a dough hook, combine the flour and salt.
3. Form the dough: With mixer on low, gradually add the yeast mixture and olive oil. Mix until dough forms.
4. Knead the dough: Increase speed to medium and knead for 5 minutes, or knead by hand on a floured surface for 8–10 minutes until smooth and elastic.
5. Let dough rise: Lightly oil a large bowl. Form dough into a ball, place in the bowl, and cover. Let rise in a warm place for 1–2 hours, until doubled in size.
6. Shape and bake: Punch down dough. Divide into two portions. Roll each into a round. Preheat oven to 500°F with a pizza stone or baking sheet inside. Add toppings and bake 8–10 minutes until golden and crisp.

Recipe Tips

• Can I freeze pizza dough? Yes, wrap tightly and freeze after rising. Thaw overnight in the fridge before using.
• Why isn’t my dough rising? Your yeast may be expired or the water may have been too hot. Aim for 105°F–110°F.
• How to get a crispy crust: Use a pizza stone and bake at high temperature—500°F or higher.
• Can I use whole wheat flour? You can substitute up to half of the flour with whole wheat, but the dough will be denser.
• Can I make this dough without a mixer? Absolutely—mix by hand, then knead on a floured surface for 8–10 minutes.

What To Serve With Homemade Pizza

Complete your pizza night with:

• Garlic knots or cheesy breadsticks
• Caesar salad or arugula salad
• Roasted vegetables
• Marinara sauce for dipping
• A cold glass of soda, beer, or wine

How To Store Pizza Dough

Refrigerate: Store in a covered, oiled bowl for up to 2 days. Let come to room temperature before shaping.
Freeze: Wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months.

Pizza Dough Nutrition Facts

Estimated per slice of plain dough (1/8 of recipe):

• Calories: ~180 kcal
• Carbohydrates: ~30g
• Protein: ~5g
• Fat: ~3g
• Sugar: ~1g
• Sodium: ~170mg
• Fiber: ~1g

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I make this pizza dough a day in advance?
Yes, refrigerate it after the rise. Bring to room temperature before shaping and baking.

Do I need a pizza stone?
No, but it helps create a crispier crust. A preheated baking sheet works too.

How thin should I roll the dough?
For thin crust, roll to ¼ inch. For thicker, leave at ½ inch.

Can I use instant yeast?
Yes, mix it directly into the flour and skip the blooming step.

How many pizzas does this make?
This recipe makes two 10–12 inch pizzas, serving 4–6 people.

Try More Recipes:

• Ina Garten Prime Rib Roast Recipe
• Ina Garten Rangoon Dip Recipe
• Ina Garten Spinach Artichoke Dip Recipe