Why You’ll Love This Recipe
Everyone needs a good, no-fail, pizza dough recipe in their collection, and this is the one I go back to again and again. It was given to me years ago by some friends who invited us to dinner and I’ve been making it ever since.
- I’ve been making this pizza dough since we were young married college students–this is a well-tested, tried and true recipe.
- This dough is so versatile! You can use it for everything from pizza to calzones to breadsticks.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
Thick-Crust Homemade Pizza Dough w/ Egg
Ingredients
- 1 cup water lukewarm
- 1 tablespoon yeast
- 1 tablespoon sugar
- 1/3 cup olive oil
- 1 egg
- 1/2 teaspoon salt
- 3 to 3 1/2 cups flour
Instructions
- Combine 1 cup water, 1 tablespoon yeast and 1 tablespoon sugar in a bowl; let stand for 10 minutes.
- Mix 1 egg and 1/3 cup olive oil and add to yeast mixture. Add 1/2 teaspoon salt and stir. Gradually blend in 3 to 3 1/2 cups flour until a soft dough forms.
- Oil dough and place in a large bowl. Let rise one hour.
- For pizza, divide dough in half and roll out to desired thickness. Spread into 2 pizza pans. Top with sauce and toppings and bake at 400 degrees for 25-30 minutes.
- For calzones, divide the dough into 4-6 equal portions and form into circles.
- Place toppings on half of circle. Fold remaining dough over toppings and seal edges. Brush with milk and bake at 400 degrees for about 20 minutes.
Nutrition
Ingredient Notes and Substitutions
The Best Flour For Pizza Dough
I usually use all-purpose flour in this recipe, because that’s usually what I have on hand. But the best flour for pizza dough really depends on what kind of crust you are looking for. If you’re like me, then this is the dough for you! It rises beautifully while baking for a thick, soft crust that’s perfect for dipping in marinara sauce to finish off your meal.
If you like a thin or chewy crust you might want to consider some of these other options when deciding what flour to use in your pizza dough:
- Bread flour: Bread flour contains more protein, which results in a chewier crust. You can use all bread flour, or a combination of bread and all-purpose flour.
- 00 flour: This type of flour is milled multiple times to achieve a very fine consistency–it’s the finest flour you can buy. It’s traditionally used for Neapolitan pizza because it creates the perfect soft and tender crust.
- Whole Wheat Flour: You can make pizza crust with whole wheat flour, although you may end up with a more dense, tough crust. I prefer to use half wheat flour and half all-purpose flour in this case.
Why Add Eggs to Pizza Dough?
While it’s true that if you want to make a traditional pizza crust–crispy on the outside and chewy on the inside–eggs aren’t necessary, there are a few good reasons for adding an egg (or egg yolk) to your pizza dough.
- Egg yolks contain fats that add a richer flavor and softer texture to your dough, which is helpful if you want to create a softer, bread-like crust.
- The proteins in eggs can improve your dough’s elasticity, making it easier to stretch and shape without tearing.
- Adding an egg to the dough will give you a more golden, slightly glossy crust.
- Eggs act as a binder, which is especially useful in gluten-free or alternative dough recipes where the dough might be more crumbly.
Recipe Tips
- Your dough should be very soft, but not sticky, so add the last half cup of flour in slowly to make sure you get it just right.
- Always use fresh yeast. If the mixture doesn’t foam after 10 minutes, your yeast may be expired.
- Don’t skip kneading! It develops gluten, which gives the dough its structure and elasticity. Knead for at least 5-7 minutes until it’s smooth and springs back slightly when pressed.
- If the dough resists rolling or stretching, let it rest for 10-15 minutes. This relaxes the gluten and makes it easier to shape.
- I like to drizzle the crusts with additional olive oil and sprinkle them with garlic salt and Italian herbs before adding the toppings.
Making Calzones
- Divide the dough into 4-6 equal portions and roll each into a circle.
- Place toppings on one half of each circle, leaving the edges clear.
- Fold the other half over the toppings and press the edges to seal.
- Brush the tops with milk for a glossy finish.
- Bake at 400°F (200°C) for 20 minutes, or until golden brown.
Storing and Freezing Pizza Dough
Storage
Refrigerator: Lightly coat the dough with olive oil to prevent it from drying out or sticking. Place it in an airtight container or a resealable plastic bag. If using a bag, be sure to squeeze out any excess air before sealing. Store in the refrigerator for up to 3 days. Before using, let the dough sit at room temperature for 30-60 minutes before stretching and baking.
Freezing Instructions
- Once you’ve finished kneading the dough, divide it into two portions (for a full-size pizzas), or individual portions. Lightly coat each dough ball with olive oil or non-stick cooking spray to prevent it from drying out or forming a crust during freezing.
- Wrap each dough ball tightly in plastic wrap, then place it in a zip-top freezer bag, squeezing out as much air as possible to prevent freezer burn. Label the bag with a date. Pizza dough can be frozen for up to 3 months.
- Transfer the dough from the freezer to the refrigerator the night before you plan to use it. Let the dough come to room temperature for 1-2 hours before shaping and baking.
Pairings
As far as I’m concerned, pizza is a meal all on it’s own. But if you want to serve something on the side, a hearty green salad is always a good choice.
These are some of our favorite salads to serve with homemade pizza.
28 comments
Angie
Judith had a great question which was, do you knead the dough before letting it rise? I’ve seen other recipes and they mention kneading the dough before letting it rise. Also why are people making comments about other foods on this blog that has nothing to do with this recipe?
judith a judge
i notice you didnt mention kneading the dough is this right or misprint
Daph
I would like to use whole wheat flour. How would the flour ratio change please?