The Best Pizza Dough


March 30, 2023

Fisher Foods

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Our Friday Tradition all started from a little hole in the wall pizza joint that made the absolute best pizza dough, that soon became our second home after we got married. I’m a little bit of a snob when it comes to pizza dough. I mean I like what I like, what can I say 😆 But the dough truly makes the whole pizza to me. I want it a little thick, but also kinda thin. I love it chewy but also with a little crunch. And the cheese to sauce ratio is a scientific phenomenon… See what I mean, lol!

pizza dough
Nothing beats a Friday night in with homemade pizza!

After 3 years, I must say I think I’ve mastered the best pizza dough and I can’t wait for you to try it too. Don’t be intimidated because once you make it, it will be like second nature and I think you will feel the same the minute you wow your family, one bite at a time!

The Best Pizza Dough

Prep Time 2 hours
Cook Time 15 minutes
Course dinner, Main Course
Servings 1 pizza crust


  • 1 Mixer with dough hook attachment
  • 1 Pizza Stone : this is optional but I highly recommend it if you are looking for that perfect crust texture and result
  • parchment paper


  • 1 3/4 tsp rapid rise yeast
  • 1/2 Tbsp sugar
  • 1 1/4 cup warm water
  • 1 tsp salt
  • 1/8 cup EVOO (extra virgin olive oil)
  • 3 cups unbleached all purpose flour
  • 1/2 tsp Italian seasoning
  • 1/2 tsp dried Oregano
  • 1/2 tsp dried Basil
  • 1/4 cup yellow corn meal


  • In a stand mixer, mix together warm water, yeast and sugar. Let sit for 10 mins until frothy and bubbly.
  • Attach bread hook to stand mixer
  • In this order add to mixer- half of EVOO, salt, flour, seasonings
  • Turn on mixer to medium-low speed and let mix for 2 mins until dough is well incorporated and pulling from the side of bowl.
  • Remove dough hook and take bowl off mixer stand.
  • Drizzle remaining EVOO over dough and swirl it around the dough ball until all sides are covered, using a spatula. (If dough is not pulling from the sides and is still sticky, you can sprinkle flour in small increments and continue mixing until it begins to pull)
  • Cover bowl with tea towel and let sit in warm place for 1 ½ hours. (TIP: Turn oven on warm (120℉) while mixing dough. Turn oven off when mixing is complete and place dough inside warm oven.
  • Once rising is complete, remove dough from oven.
  • Place pizza stone in oven and preheat oven to 465℉. (TIP: Preheating the pizza stone is another huge factor in getting that perfect crust texture)
  • Place a large piece of parchment paper on counter. Sprinkle cornmeal evenly onto parchment paper and then dump pizza dough onto cornmeal.
  • Form a large circle with floured hands.
  • At this point you can take the preheated stone out of oven and gently slide or pick up the parchment paper WITH the rolled out dough, place it on stone and add toppings or you can add all the toppings and then slide on. The latter is a bit more risky. (see video below)
  • Bake at 465℉ for 15-16 mins. (I always check it at 14mins)
  • Remove pizza stone and place on counter. Immediately drizzle EVOO around the entire crust edge.
  • & ENJOY!!


If you want to be a little extra, you can easily make this a stuffed crust. Simply roll out an extra 1 inch all around diameter. Place cheese of choice at crust edge and then fold over going toward the center of the pizza. I’ve also used cheese sticks as well, cut in half longwise. 
#recipes #pizzadough #pizza #easyrecipes #dinnerideas 
Did you make this recipe?Mention @thefisherhouse_ or tag #thefisherhousefoodies!
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Comments +

  1. Karla Fisher says:

    Aww, Thank you so much! I’ve made it no less than 200 times since 2020 and it just keeps on getting better and better. Let me know if you do make it. Would love to hear if you love it!

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