Chewy Homemade Pizza Dough

Pizza dough is one of those things that once you make it yourself, you’ll eat even more pizza than you already do. Why? Well, fresh pizza dough is super easy to make and fresh baked pizza is way tastier than anything you’ll get delivered.

I just made this amazing Sweet Potato and Kale Pesto Pizza with it and it was amazing. That recipe is coming up next.


  • 2 Cups all-purpose Flour
  • 1 Cup Semolina Flour
  • 1 Tablespoon Yeast
  • 1 Cup Water
  • 2 Teaspoons Kosher Salt
  • ¼ Teaspoon Sugar (for proofing)

Printable View

Yield: 1 large pizza dough

Total Time
4 hours, 17 minutes

Prep time
5 minutes
Inactive time
4 hours
Cook time
12 minutes

Oven Temperature: 500° F

Recipe Type:




1. Sift 2 cups of all-purpose flour and 1 cup of semolina flour into a large mixing bowl and add 2 teaspoons of kosher salt.

2. Warm 1 cup of water to 120 degrees F in a small sauce pot. Shouldn’t take more than a few minutes at most.

Proofing Yeast

3. Now let’s proof the yeast. You don’t have to do this but there is nothing more frustrating than making fresh dough of any sort and having it not rise. And proofing only takes but five minutes. Add 1/4 teaspoon of sugar and 1 cup of warm water to a clear measuring cup and mix it until the sugar dissolves. Then add in 1 tablespoon of yeast without stirring it. If the yeast is active, you will see bubbles or a thick foamy top like that of beer stout at the end of five minutes. This means this yeast is good to go!

Proofed Yeast

4. Add the yeast mixture to the flour. You always add wet ingredients to dry to prevent lumps and the flour from getting overworked.

Chewy Homemade Pizza Dough Mixed

5. Once the flour, water and yeast are all combined, transfer the dough onto a floured surface to knead it. Knead it for about a minute or two, for at least 20 turns.

Kneaded Pizza Dough

6. Then cover the dough to let it rise. I just place the very same mixing bowl I used previously over it, letting it rise at room temperature for at least 4 hours.

Rising Pizza Dough

7. When you are ready to make the pizza, you can toss it, but I suggest rolling it out on a lightly floured surface. Add your toppings. Then bake it in the oven at 500 degrees F for about 10 minutes.

This recipe originally appeared on KQED’s Bay Area Bites.

About Cooking Stoned

Hi, I’m Jerry James Stone and welcome to my food blog.

My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.

If you're wondering if I am really stoned... well, I'll never tell.

Want to know what I'm cooking up next? Follow me on Facebook for Behind-the-Scenes access:

Are you a Cooking Stoned fanboy? Subscribe to our weekly newsletter!
No spam – we promise (we’re vegetarian)!