Sandra This Joanna Gaines Pizza Dough Recipe is a real show stopper, perfect for a family pizza night or a rustic dinner party. It isn’t usually made with a cold fermentation step in the fridge—Joanna often does a quick countertop rise—but we’ve let it rest in the refrigerator to develop a deeper, sourdough-like flavor and chewier texture. To make the crust extra savory, you can brush the edges with garlic-infused oil right before baking. Not traditional, maybe, but very delicious.
Joanna Gaines Pizza Dough Recipe Ingredients
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (about 110°F/43°C)
- 4 cups all-purpose flour (plus more for dusting)
- 1 tablespoon sugar
- 1/4 cup olive oil (plus more for greasing the bowl)
- 2 teaspoons kosher salt
- Cooking spray
How To Make Joanna Gaines Pizza Dough Recipe
- Bloom the yeast: In a small bowl or liquid measuring cup, combine the warm water and sugar. Sprinkle the yeast over the top and stir gently. Let it sit for about 5 to 10 minutes until the mixture is foamy and frothy. (If it doesn’t foam, your yeast is dead; start over).
- Mix the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour and kosher salt. Pour in the yeast mixture and the 1/4 cup olive oil.
- Knead: Mix on medium-low speed until the dough comes together. Increase the speed slightly and knead for 5 to 7 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. (If kneading by hand, this will take about 10-12 minutes on a floured surface).
- First Rise: Grease a large bowl with olive oil or cooking spray. Form the dough into a ball and place it in the bowl, turning it once to coat the top with oil. Cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
- Punch down: Once doubled, gently punch the dough down to release the air bubbles. Divide the dough into two equal portions (this makes two 12-inch pizzas).
- Rest: Form each portion into a ball. Cover and let them rest on the counter for another 20-30 minutes. This relaxes the gluten and makes it easier to stretch without snapping back.
- Shape: On a lightly floured surface, stretch or roll each ball of dough into your desired pizza shape.
- Bake: Top with your favorite ingredients and bake in a preheated oven at 425°F (220°C)—or as high as your oven goes—for 12-15 minutes until the crust is golden and the cheese is bubbly.
Recipe Tips
- Water Temp Matters: The water should be warm to the touch, like a baby’s bath (110°F). If it is too hot, it kills the yeast; too cold, and it won’t wake up. Use a thermometer if unsure.
- The Windowpane Test: To check if you’ve kneaded enough, tear off a small piece of dough and stretch it. If it stretches thin enough to see light through it without tearing immediately, the gluten is ready.
- Oven Heat: Pizza loves high heat. Preheat your oven for at least 30 minutes before baking. If you have a pizza stone, place it in the cold oven and let it heat up with the oven for a crispy bottom.
- Don’t Overload: When topping your pizza, less is more. Too much sauce or heavy toppings will weigh down the dough and result in a soggy center that never crisp up.
What To Serve With Joanna Gaines Pizza Dough Recipe
This Joanna Gaines Pizza Dough Recipe creates a canvas for endless meals. For a classic Magnolia Table vibe, top it with BBQ sauce, shredded chicken, and red onions for a BBQ Chicken Pizza. Serve it alongside a fresh Arugula Salad with lemon vinaigrette to cut through the richness of the cheese. It also makes fantastic Garlic Knots or Cinnamon Sticks for dessert if you have leftover dough.
How To Store Joanna Gaines Pizza Dough Recipe
- Refrigerate: After the first rise, you can store the dough in the refrigerator for up to 2 days. This “cold ferment” actually improves the flavor. Bring it to room temperature before shaping.
- Freeze: Wrap individual dough balls tightly in plastic wrap and then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Joanna Gaines Pizza Dough Recipe Nutrition Facts
- Calories: 180 kcal
- Fat: 4g
- Carbohydrates: 32g
- Protein: 5g
Nutrition information is estimated per slice (crust only).
FAQs
Yes! Bread flour has higher protein content, which results in a chewier, crisper crust. All-purpose flour yields a softer, more tender crust.
If the dough keeps shrinking when you try to roll it, the gluten is too tight. Cover it and let it rest for 10-15 minutes, then try again. It needs to relax.
Yes, for a thick crust, roll it out slightly thicker and let it rise on the baking sheet for 20 minutes after shaping but before topping and baking.
Try More Recipes:
Joanna Gaines Pizza Dough Recipe
Description
A foolproof, elastic pizza dough that yields a perfect balance of chewy and crispy. It’s the foundation for family pizza nights and infinitely better than delivery.
Ingredients
Instructions
- Bloom yeast in warm water and sugar for 5 mins.
- Mix flour, salt, oil, and yeast mixture.
- Knead for 7 minutes until smooth.
- Rise in oiled bowl for 1 hour until doubled.
- Punch down, divide in two, and rest 20 mins.
- Shape, top, and bake at 425°F for 12-15 mins.
Notes
- Let the dough rest if it snaps back while rolling.
- High oven heat is the secret to a crispy crust.
- Bread flour can be used for a chewier texture.
