Perfect Joanna Gaines Pizza Dough Recipe For Homemade Pizzas

There’s something truly special about making pizza at home, especially when you start with the perfect dough. This Joanna Gaines pizza dough recipe is your ticket to a crisp-yet-chewy crust that serves as the best foundation for all your favorite toppings. Whether you’re new to pizza making or a seasoned pro, you’ll find this dough easy to prepare and full of flavor.

this Recipe

You’ll love how versatile this dough is — you can make classic margherita pizzas, loaded veggie pies, or even dessert pizzas with ease. Plus, it’s a great way to impress guests or enjoy a cozy night in with a homemade meal that tastes like it came from a pizzeria.

Why You’ll Love This Recipe

• Easy to prepare with simple pantry ingredients
• Yields a perfectly crisp outside with a tender, chewy interior
• Versatile base for any toppings you crave
• Requires minimal rise time for quicker pizza nights
• Great for making ahead and freezing for later

Ingredients

Gather these ingredients to make Joanna Gaines pizza dough that’s reliable and delicious every time.

• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1 1/4 cups warm water (about 110°F)
• 2 1/4 teaspoons active dry yeast (one 0.25 oz packet)
• 2 tablespoons olive oil, plus extra for coating
• 1 tablespoon granulated sugar
• 1 teaspoon salt

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 1 hour 15 minutes (including rising)
• Servings: 2 medium pizzas (8 slices each)
• Calories: Approximately 220 per slice (without toppings)

How to Make Joanna Gaines Pizza Dough​

1. In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
2. In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Using a wooden spoon or your hands, mix until the dough begins to come together, then transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.
4. Lightly oil a large bowl, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 45 minutes to 1 hour, or until doubled in size.
5. Once risen, punch the dough down gently to release air and divide it into two equal portions. Shape each into a ball and let rest for 10 minutes before rolling out.
6. Preheat your oven to 475°F and if you have a pizza stone, place it in the oven during the preheating process.
7. On a floured surface, roll out one dough ball into a 12-inch circle. Transfer to a pizza peel or baking sheet dusted with cornmeal to prevent sticking.
8. Add your favorite sauce, cheese, and toppings, then slide the pizza onto the preheated stone or place the baking sheet in the oven.
9. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly and slightly browned. Remove and let cool for a few minutes before slicing and serving.

Tips for the Best Results

• Use warm water, not hot, to activate the yeast properly without killing it.
• Don’t skip the resting time after shaping the dough to prevent shrinking during baking.
• If you don’t have a pizza stone, use an inverted baking sheet for a crispier crust.
• Dust your peel or baking sheet with cornmeal or flour to easily slide the pizza in and out of the oven.
• For a thinner crust, roll the dough out a bit larger and bake a minute or two less.

Storage and Reheating

You can store leftover Joanna Gaines pizza dough in an airtight container or tightly wrapped plastic wrap in the refrigerator for up to 3 days. Let it come to room temperature before shaping for best results.

For longer storage, freeze the dough balls separately in freezer bags for up to 3 months. Thaw overnight in the refrigerator and allow to rise before using. Reheat leftover pizza slices in a hot oven or skillet to keep the crust crisp.

Frequently Asked Questions

Can I use bread flour instead of all-purpose flour?

Yes, bread flour can be used and will give your pizza dough a chewier texture due to its higher protein content. Adjust the water slightly if needed to reach the right dough consistency.

How do I know if my yeast is still good?

If the yeast mixture becomes foamy and bubbles after resting in warm water with sugar, it’s active and good to use. If nothing happens after 10 minutes, it’s best to use fresh yeast.

Can I make this dough without a stand mixer?

Absolutely! This recipe is designed for hand-kneading, so you don’t need special equipment. Just knead on a floured surface until smooth and elastic.

What temperature should I bake the pizza at?

Bake the pizza at a high temperature like 475°F to achieve a crispy crust and nicely melted toppings. Preheating your oven and pizza stone is key for the best results.