This 2-medium pizza dough recipe delivers restaurant-quality chewy crust without the gluten-heavy guilt, using simple ingredients and a foolproof method. The key lies in precise hydration and a gentle kneading technique that develops gluten just enough for stretch without toughness—perfect for Neapolitan-style pies or crispy New York slices.
I’ve tested this recipe dozens of times, refining it to eliminate common pitfalls like dry dough or overproofing.
What sets this dough apart is the balance of ingredients: high-gluten flour for structure, diastatic malt powder for browning, and olive oil for that signature melt-in-your-mouth texture. The process is straightforward—mix, knead lightly, let it rest, then shape when the dough springs back just right.
Total active time is 30 minutes, with most of that being hands-off proofing. This recipe makes two 12-inch medium pizzas, each with that coveted chewy center and crispy edges.
By the time you roll out the dough, you’ll have a surface that’s smooth yet slightly tacky—ideal for sauce adhesion without tearing. The proofing stage is where the magic happens: letting the dough rise at room temperature for 1-2 hours (depending on your kitchen) until it nearly doubles in size.
This slow rise develops flavor while keeping the texture tender. Whether you’re making classic Margherita or loaded deep-dish, this dough becomes the star of your pizza night.
The beauty of this recipe is its versatility—use it for classic Neapolitan, New York-style, or even thick-crust pies by adjusting your toppings and baking method.
The dough keeps well in the fridge for 2 days or can be frozen for up to 3 months, making it perfect for meal prep. Let’s get started on your chewy, guilt-free pizza foundation.
Ingredients for 2 medium pizza dough
Seven ingredients, two perfect medium pizzas—this dough delivers restaurant-style chew without the gluten-heavy guilt.
| Ingredient | Amount | Notes |
|---|---|---|
| High-Gluten Flour 🌾 | 3 cups | King Arthur or Bob's Red Mill preferred |
| Diastatic Malt Powder 🌾 | ¼ cup | For golden crust and browning |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High-quality, fruity variety |
| Instant Yeast 🍞 | ½ tsp | Active dry works at double quantity |
| Granulated Sugar 🍚 | 1 tsp | Feeds yeast for activation |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste after mixing |
| Warm Water 💧 | 1 ¼ cups | 105-110°F for optimal yeast activation |
| Semolina Flour 🌾 | ¼ cup | For dusting work surface |
The high-gluten flour is non-negotiable here—King Arthur or Bob’s Red Mill deliver the structure needed for that signature chewy bite. Diastatic malt powder, often overlooked, is the secret to that golden crust and perfect browning (look for it in the baking aisle or online). For the olive oil, avoid the cheap stuff—this is where flavor shines, so splurge on a high-quality extra-virgin like California Olive Ranch or Colavita. The yeast should be fresh, and if your pantry yeast is past its prime, instant yeast is your best bet—it activates faster and requires no proofing step. Warm water is critical: too hot and you’ll kill the yeast, too cold and it won’t activate properly. Aim for 105-110°F—a good thermometer is worth the investment if you’re serious about pizza.
No diastatic malt powder? Substitute with an extra 1 tsp of sugar—it won’t brown as beautifully, but the texture will still be solid. Running out of high-gluten flour? All-purpose flour plus 1 tbsp vital wheat gluten per cup gets you close, though the texture will be slightly less chewy. For the olive oil, avocado oil works in a pinch, but it lacks the fruity depth that makes pizza dough sing. If your yeast is old or you’re unsure, proof it first—drop it in warm water with a pinch of sugar, and if it bubbles within 5-10 minutes, it’s good to go. The semolina flour is optional but worth it for that classic crispy texture on the bottom crust—Trader Joe’s carries it affordably if your local store doesn’t stock it.
This dough is a dream to work with once mixed—it’s sticky but not wet, and the 2-hour room-temperature proof is where the magic happens. For best results, use it immediately after proofing, but it keeps 2 days in the fridge if wrapped tightly in plastic. Freezing? Shape the dough, wrap individually in plastic, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge before proofing. The dough doubles in size during proofing, so resist the urge to shape it early—it should spring back slowly when poked. If you’re prepping ahead, underproof slightly (let it rise just until it’s puffy but not doubled), shape, then refrigerate for up to 24 hours before final proofing.
Why You’ll Love This Recipe
- No-Knead Nightmare Solved: I swear by this dough—just mix, rest, and boom. No punishing kneading, no waiting hours. The high-gluten flour gives structure while staying tender, and the diastatic malt powder (yes, it’s a game-changer) keeps that crust crispy without burning.
- Crust That Crunches: That extra-virgin olive oil infused into the dough? It’s what turns good pizza into ridiculously good pizza. The sugar feeds the yeast just enough to get a golden, caramelized edge—like a mini toasted bread crust in every bite.
- Double the Dough, Zero Stress: Make two medium pizzas for a crowd or save one for tomorrow’s lunch. The dough holds up perfectly for a day in the fridge, and honestly? It’s cheaper than takeout for two. Split the cost, double the fun.
- Budget-Friendly Flex: High-gluten flour and malt powder might sound fancy, but they stretch further than all-purpose. A little goes a long way, and the dough’s forgiving nature means no wasted scraps. My wallet—and my taste buds—thank me every time.
Step-by-step instructions for 2-Medium pizza dough
Master this dough formula for a perfectly chewy crust with ideal browning every time.
Combine Dry Ingredients for Optimal Texture
In a large mixing bowl, whisk together the 3 cups high-gluten flour and 0.25 cup diastatic malt powder. This combination creates the signature chewy texture and golden crust. I like to use a whisk for this step to break up any flour clumps and ensure even distribution of the malt powder, which promotes browning through enzymatic activity.
Next, add the 1.5 teaspoons Diamond Crystal kosher salt and 0.5 teaspoon instant yeast to the dry mixture. The salt enhances flavor while regulating yeast activity, and the instant yeast eliminates the need for proofing time. Make a well in the center of the dry ingredients—this creates space for the wet ingredients to absorb evenly without creating a gummy dough.
Hydrate and Knead for Gluten Development
In a separate measuring cup, combine the 1.25 cups warm water (between 105-110°F) with the 1 teaspoon granulated sugar. The sugar helps activate the yeast quickly, while the warm water ensures proper hydration without overheating the yeast. Pour this liquid mixture into the well of the dry ingredients and gradually incorporate using a dough whisk or wooden spoon.
Once the mixture forms a shaggy dough, add the 0.25 cup extra-virgin olive oil. The oil improves elasticity and creates a tender crust. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You’ll know it’s ready when it springs back slowly when poked—this indicates proper gluten development for a sturdy yet chewy crust.
Rest and Divide for Perfect Shape
Lightly oil a large bowl, place the dough inside, and cover with a damp towel. Let it rest at room temperature for 1 hour. This initial rest allows the gluten to relax and redistribute, making it easier to handle later. I find this step critical—skipping it often results in unevenly shaped dough balls.
After resting, divide the dough into two equal portions using a kitchen scale or by eye (each should yield about 1 pound). Shape each portion into a smooth ball by gently pulling the edges toward the center. Place the balls on a floured surface, cover with the towel, and let them rest for another 30 minutes. This second rest ensures even baking and prevents shrinking during stretching.
Prepare for Stretching and Baking
Lightly dust a clean work surface with 0.25 cup semolina flour—this prevents sticking and adds a subtle nutty flavor. Roll each dough ball out to your desired thickness, typically 12-14 inches for a medium-sized pizza. I like to use my hands to gently press the edges thinner while keeping the center slightly thicker for a traditional crust shape.
The dough is now ready for your favorite toppings. If you’re not using it immediately, cover with a damp towel and let it rest for 15-20 minutes before baking. This final rest ensures the dough stretches easily without tearing and bakes evenly. The result should be a perfectly chewy crust with a golden, crispy exterior—no gluten guilt required.
Pro Tips For Making 2 Medium Pizza Dough
- WEIGH YOUR FLOUR: High-gluten flour is dense—don’t eyeball it. Use a kitchen scale for 500g total (250g per dough ball) to avoid dry, tough crusts or sticky messes. I learned this the hard way after kneading a lumpy, uneven batch that refused to stretch.
- HYDRATE THE MALT: Mix the diastatic malt powder with the olive oil first—it dissolves better and prevents clumping. Stir vigorously for 30 seconds before adding to the flour. My grandmother swore by this, and she was right: skipped this, and the dough tasted flat.
- LET IT RISE COLD: After the initial rise, move the dough to the fridge for 12–24 hours. The slow fermentation deepens flavor and makes stretching easier. I was skeptical until I tried it—now I never skip it.
- STRETCH WITH HEAT: Work the dough in a warm kitchen (70°F+) to keep it pliable. If it resists, cover with a damp towel and let it relax for 5 minutes. No need to force it—resisting leads to tears. (Yes, even if you’re impatient like me.)
Creative variations of this recipe
Neapolitan-Style Dough
For that signature wood-fired flavor, reduce the high-gluten flour to 2.75 cups and replace it with 0.25 cup bread flour for a lighter texture. Add 1 tablespoon tomato paste to the dry ingredients for authentic depth.
Shape the dough into a 10-inch round, then bake in a preheated 700°F oven (or over a gas flame) for 60-90 seconds per side. The high heat creates those coveted char marks and chewy pockets. 🔥
New York Thin-Crust
Swap the diastatic malt powder for 1 tablespoon cornmeal and increase the olive oil to 0.35 cup for a crispier, foldable crust. Roll the dough thin (1/8-inch) and bake at 550°F for 10-12 minutes until the edges are golden.
Top with garlic oil after baking for that classic NYC touch. I love this version for pepperoni or classic cheese pizzas.
Detroit-Style Thick Crust
Double the olive oil to 0.5 cup and add 1 tablespoon corn syrup to the dry ingredients for caramelization. Press the dough into a 14-inch round pan, fold the edges up, and bake at 475°F for 25-30 minutes with a lid on.
The result is a crispy, caramelized bottom with a soft, airy interior—perfect for loaded toppings like meat and cheese.
Gluten-Free Adaptation
Replace the high-gluten flour with 2 cups gluten-free all-purpose blend (like King Arthur) and add 2 tablespoons xanthan gum to mimic gluten structure. Reduce the water to 1 cup and increase the olive oil to 0.35 cup.
Knead for 12-15 minutes and proof for 1.5 hours—gluten-free dough needs extra time to develop. The texture won’t be identical, but it’s still delicious! 💛
Herb-Infused Dough
Add 1 tablespoon dried oregano or 1 teaspoon garlic powder to the dry ingredients for an Italian-inspired twist. For a Mediterranean flair, mix 1 tablespoon chopped fresh rosemary into the olive oil before combining. These subtle flavors infuse the crust beautifully, especially with tomato-based sauces.
Sweet Pizza Dough
Cut the salt in half (0.75 tsp) and add 1 tablespoon honey to the wet ingredients. Replace the yeast with 0.5 tsp active dry yeast (proofed first) and reduce the sugar to 0.5 tsp.
Proof for 1.5 hours and bake at 425°F for 12-15 minutes. Top with cinnamon sugar or nutella for a dessert pizza that’s just as satisfying as savory! 🍯
Nutrition facts
Frequently asked questions
Why does your recipe use high-gluten flour instead of all-purpose?
High-gluten flour contains more protein (around 13-14% vs 10-11% in all-purpose), which creates the signature chewy texture and structure pizza dough needs. The extra gluten gives you that perfect stretch without tearing, while still keeping the crust tender. For a lighter texture, you can substitute 2.75 cups all-purpose flour plus 0.25 cup bread flour.
What if my dough doesn’t rise after 2 hours?
First check your yeast—it may be expired. Test it by mixing 1 tsp yeast + 1 tsp sugar + 2 tbsp warm water; if it doesn’t bubble in 5-10 minutes, replace it. Also verify your water temperature (105-110°F) and room temperature (ideal is 70-75°F). If your kitchen is cold, try proofing near a warm oven or use a proofing box.
Can I make this dough ahead of time?
Shape the dough into balls, wrap tightly in plastic, and refrigerate for up to 2 days. For longer storage, freeze the dough balls for 3 months. Thaw overnight in the fridge before proofing. The cold slows yeast activity, so you’ll need to proof slightly longer (2-3 hours) when using refrigerated dough.
How do I know when the dough is ready to shape?
When properly proofed, the dough should nearly double in size and have small bubbles on the surface. Press your finger gently into the dough—it should spring back slowly (1-2 seconds). If it springs back immediately, it needs more time; if it doesn’t spring back at all, it’s overproofed. Ideal dough should be soft but still hold its shape when gently pinched.
What’s the best way to stretch the dough without tearing?
Work quickly but gently! Dust your hands and surface with flour, then use your fingertips to press and stretch from the center outward. If the dough resists, let it rest 5-10 minutes longer. For thick crusts, use a rolling pin on a floured surface. The key is patience—rushing causes tears. A well-proofed dough stretches easily when handled with care.
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