Dough recipes are some of the most versatile foundations for cooking and baking.
From pizza bases to sweet treats, mastering a few key dough recipes can transform your kitchen capabilities and impress family and friends alike.
These recipes allow you to create restaurant-quality dishes at home without specialized equipment or training.
Whether you’re working with simple crescent roll dough from the store or making pizza dough from scratch, the possibilities are nearly endless.
You can create everything from savory dinner rolls to sweet donuts with just a few basic ingredients and techniques.
1. New York-Style Pizza Dough
New York-style pizza dough creates a thin, crisp yet foldable crust that has become iconic in the pizza world. The secret lies in its simple ingredients: high-gluten flour, water, salt, yeast, and a touch of oil and sugar.
This dough needs time to develop flavor, typically requiring at least 24 hours of cold fermentation in your refrigerator. The slow rise helps develop the chewy texture and complex flavor that makes New York pizza special.
You’ll need to bake your pizza at high temperatures – ideally 550°F on a pizza steel or stone. This high heat creates the characteristic crispy bottom while keeping the inside tender and light.
2. Neapolitan Pizza Dough
Neapolitan pizza dough is all about simplicity with just four ingredients: flour, water, salt, and yeast. This traditional Italian dough creates a thin, airy crust with a perfect chew.
The magic of Neapolitan dough comes from the proper ratios of these ingredients and allowing enough time for fermentation. You don’t need fancy equipment to make it – no mixer required.
This style works beautifully in both home ovens and outdoor pizza ovens like Ooni. The crust puffs up at the edges while staying thin in the center.
When made correctly, Neapolitan dough yields that authentic pizzeria experience with its distinctive texture and flavor.
3. Sourdough Pizza Crust
Sourdough pizza crust gives your homemade pizza a delicious tang and chewy texture. It’s a perfect way to use excess starter that would otherwise be discarded.
The dough requires several hours to develop, but most of this time is hands-off. You simply need to mix the ingredients and let the natural fermentation work its magic.
For best results, prepare your dough the night before and let it rise in the refrigerator. This slow fermentation develops more complex flavors.
When you’re ready to bake, the dough will stretch easily to hold all your favorite toppings. No pizza peel needed for this foolproof recipe.
4. Whole Wheat Pizza Dough
Whole wheat pizza dough offers a healthier alternative to traditional pizza crust. It uses whole wheat flour, which contains more fiber and nutrients than white flour.
Making whole wheat pizza dough is simple.
You’ll need whole wheat flour, active dry yeast, warm water, salt, olive oil, and sometimes a touch of honey to feed the yeast.
Combine warm water with yeast first, allowing it to activate. Then mix in the salt, olive oil, and flour. Knead the dough for about 5 minutes until smooth.
Let the dough rise until doubled in size. You can use a bread machine to simplify the process. When ready, roll out the dough, add toppings, and bake for a delicious homemade pizza.
5. Gluten-Free Pizza Base
Making a gluten-free pizza base doesn’t mean sacrificing taste or texture. The best gluten-free pizza doughs create a puffy, chewy crust with a thin base that crisps nicely in the oven.
For a simple recipe, combine about 200 grams of gluten-free flour (like Caputo Fioreglut) with 167 grams of water, 5 grams of salt, 1 gram of yeast, and a touch of olive oil. Let it proof for 3-4 hours before shaping.
Many gluten-free pizza bases can also be dairy-free, soy-free, and nut-free, making them suitable for multiple dietary needs. You can easily customize your pizza base with different flour blends to achieve your desired texture.
6. Vegan Pizza Dough
Vegan pizza dough offers a plant-based option that doesn’t compromise on taste or texture. Most recipes require only about six simple ingredients, including water, flour, and items you likely have in your pantry.
The best vegan pizza doughs yield a fluffy, tender crust with the perfect chew. You can make thin or thick crusts depending on your preference.
No special equipment is needed to bake your vegan pizza. A regular oven with a grill or broiler setting works perfectly fine.
Try organic all-purpose flour for the best results. The cold water method mentioned in several recipes helps create an ideal texture that rivals traditional pizza dough.
7. Sicilian Thick-Crust Dough
Sicilian thick-crust dough creates a pizza with a crispy exterior and light, airy interior. This style originated in Sicily and has become popular worldwide for its distinctive texture.
You only need basic ingredients to make this dough: flour, yeast, sugar, water, olive oil, and seasonings. The secret to a perfect Sicilian crust is allowing enough time for the dough to rise properly.
When baking, preheat your oven to 500°F (250°C) for at least 30 minutes before cooking. A helpful technique is to parbake the crust for about 10 minutes before adding toppings, then bake for another 10 minutes.
This dough works wonderfully for focaccia-style crusts that can hold generous toppings without becoming soggy.
8. Chicago Deep-Dish Pizza Crust
Chicago Deep-Dish Pizza Crust is known for its buttery, flaky texture that sets it apart from traditional pizza doughs. Unlike what many assume, this unique crust uses corn oil instead of butter to achieve its distinctive character.
The secret to a perfect Chicago-style crust is minimal mixing and kneading. This technique helps develop the flaky layers that can support the weight of generous toppings.
When preparing this crust, you’ll need to press it into a deep pan, extending up the sides to create a container for layers of cheese, toppings, and chunky tomato sauce.
For authentic flavor, bake your deep-dish pizza at 425°F for 25-30 minutes until the crust turns a deep golden brown.
9. Cauliflower Pizza Base
Cauliflower pizza base is a nutritious alternative to traditional dough. It’s low-carb, gluten-free, and packed with fiber and protein.
To make this crust, you’ll need a head of cauliflower, eggs, mozzarella, parmesan cheese, and seasonings like garlic salt. The key is thoroughly draining the cauliflower after processing it to avoid a soggy crust.
When properly prepared, cauliflower crust holds its shape well and can become crispy. You can add your favorite toppings just like a regular pizza.
This base works great for those following keto diets or looking to add more vegetables to their meals. It’s surprisingly delicious and satisfying.
10. Greek-Style Pita Bread Dough
Greek-style pita bread dough is surprisingly simple to make at home. You’ll need basic ingredients: warm water, sugar, active dry yeast, all-purpose flour, salt, and oil.
The process is straightforward and requires minimal kneading. Mix your ingredients until they form a soft, slightly sticky dough. Let it rise until doubled in size.
What makes this dough special is how it puffs up during baking, creating that signature pocket. You can cook these pitas on a hot skillet or in the oven on a preheated baking stone.
Homemade pitas are softer and more flavorful than store-bought versions. They’re perfect for serving with dips or making sandwiches.
11. Thin and Crispy Dough
Thin and crispy dough creates a pizza crust that shatters with each bite. To achieve this texture, you need a lower hydration dough with less water.
Mix all-purpose flour with salt and a small amount of baking powder. Then combine lukewarm water with a little oil and honey in a separate bowl before adding to your dry ingredients.
The key to success is rolling the dough very thin. Let your dough proof normally until it develops small cracks throughout the surface.
For extra crispiness, consider refrigerating your dough overnight (about 16 hours) then letting it sit at room temperature for an hour before rolling.
12. Stuffed Crust Pizza Dough
Stuffed crust pizza dough transforms an ordinary pizza into something special by hiding cheese inside the outer rim. The secret to great stuffed crust is starting with the right dough that can stretch without tearing.
For homemade stuffed crust, you’ll need a stretchy, pliable dough that can fold over string cheese or mozzarella sticks. Most basic pizza dough recipes work well, but you’ll want to ensure it’s not too stiff.
Roll your dough slightly larger than your pizza pan. Place cheese sticks around the edge, then fold the excess dough over them and press to seal. This creates that delicious cheesy surprise that makes stuffed crust pizza so popular.
13. Honey Pretzel Pizza Crust
Honey Pretzel Pizza Crust combines the chewy texture of pretzels with the versatility of pizza dough. This unique crust starts with basic pizza dough that gets a pretzel-style treatment.
To make this crust, you’ll need to boil portions of your pizza dough in water with baking soda before baking. This gives it that distinctive pretzel exterior.
The addition of honey adds a subtle sweetness that complements both savory and sweet toppings. Brush the crust with melted butter after baking for extra richness.
You can shape this dough into a traditional pizza crust or form it into pretzel bites for a fun appetizer. Either way, the golden-brown exterior and soft interior will impress your guests.
14. Cornmeal Pizza Dough
Cornmeal pizza dough adds a delightful crunch and unique flavor to your homemade pizzas. The addition of cornmeal to traditional pizza dough creates a textured crust with a slight sweetness.
You don’t need special equipment to make this dough. It works well in both home ovens and outdoor pizza ovens.
To make your cornmeal crust more “cornbready,” simply increase the amount of cornmeal in your recipe. The higher the cornmeal-to-flour ratio, the more pronounced the cornmeal flavor will be.
This dough provides a sturdy base for all your favorite toppings while offering something different from standard pizza crusts.
15. Rye Flour Pizza Dough
Rye flour adds a unique character to pizza dough while making it healthier. Most recipes combine rye flour with all-purpose or bread flour for the best texture.
The ideal mix contains about 12.5% rye flour (1/8th of the total flour amount). This gives your dough character without compromising its structure.
For a standard recipe, you’ll need about 1 cup of rye flour combined with 2-2¼ cups of all-purpose flour. Add yeast, sugar, water, and salt per your regular pizza dough recipe.
This dough cooks best between 450°F and 700°F. The rye also makes your dough easier to roll out while adding a subtle nutty flavor.
16. Spelt-Flour Pizza Dough
Spelt flour makes an excellent alternative for pizza dough with its nutty flavor and nutritional benefits. You only need about five ingredients to create this wholesome crust.
To make spelt pizza dough, mix 1 cup of spelt flour with warm water, honey, and yeast in a bowl. Let this mixture stand for about 20 minutes until it becomes bubbly.
For best results, some recipes recommend using a combination of spelt and bread flour. This creates a perfect balance between nutrition and texture.
The dough requires minimal preparation time – just 10 minutes to prep followed by a single rise method that saves time compared to traditional pizza doughs.
17. Soft Garlic Butter Dough
Soft garlic butter dough is a versatile base for making delicious, fluffy dough balls.
You can easily prepare this dough using basic ingredients like flour, yeast, and butter. The key to its irresistible flavor is a rich garlic butter mixture.
Simply combine softened butter with minced garlic, herbs like parsley, and a sprinkle of salt. When baked, these dough balls turn out soft and cloud-like with a melt-in-your-mouth texture. They’re perfect for dipping in extra garlic butter or serving alongside pasta dishes.
You can also use this dough to make garlic knots or rolls. The pre-made dough option saves time while still delivering amazing flavor when brushed with garlic butter.
18. Tomato Basil Pizza Crust
Tomato Basil Pizza Crust adds flavor directly to your dough for an extra punch of taste.
You can create this by mixing dried tomato powder and dried basil into your standard pizza dough recipe. For best results, add about 2 tablespoons of tomato powder and 1 tablespoon of dried basil to your flour before mixing.
The tomato gives the crust a subtle red hue and slight tanginess. This crust pairs perfectly with simple toppings like fresh mozzarella and olive oil, allowing the flavored dough to shine.
You can also enhance the tomato flavor by brushing the crust with olive oil mixed with minced garlic before baking.
19. Spinach and Herb Dough
Spinach and herb dough adds vibrant color and flavor to your baking projects.
You can create this dough by incorporating fresh spinach puree into your standard pizza or bread dough recipe. First, boil spinach briefly, then blend it into a smooth puree.
Add this mixture to your dough along with warm water, flour, salt, and oil as your recipe directs. You can enhance the flavor by adding herbs like basil, oregano, or thyme.
This dough works wonderfully for pizza bases, flatbreads, or even savory hand pies. The spinach infusion not only creates an appealing green color but also adds nutritional benefits to your baked goods.
20. Zucchini Pizza Crust
Zucchini pizza crust offers a low-carb alternative to traditional dough.
It’s made primarily from shredded zucchini mixed with cheeses and a small amount of flour. To prepare this crust, you’ll need to thoroughly drain the moisture from your shredded zucchini. This step is crucial for achieving a firm crust that holds together.
Most recipes combine the drained zucchini with mozzarella, Parmesan, eggs, and a small amount of almond flour or coconut flour. These ingredients help bind the mixture while keeping carbs low.
The result is a bendable, foldable pizza crust that can hold your favorite toppings. With only about 6.4 net carbs per slice, it’s perfect for those following keto or gluten-free diets.
21. Beer Pizza Dough
Beer pizza dough adds a unique flavor to your homemade pizzas.
The yeast in beer helps the dough rise, while the malt adds a subtle sweetness. To make beer pizza dough, you’ll need bread flour, salt, sugar, a can of beer, and active dry yeast.
Some recipes also include garlic powder or fresh rosemary for extra flavor. You can use different types of beer for different flavors. Wheat beer gives a light, subtle taste while pale ales provide more robust notes.
The process is simple – mix the ingredients, let the dough rise, and then shape it into your perfect pizza base.
Understanding Sourdough
Sourdough bread differs from regular bread due to its fermentation process and unique flavor profile. The tangy taste and chewy texture come from wild yeast and beneficial bacteria that work together to create something special.
The Science Behind Sourdough
Sourdough relies on natural fermentation rather than commercial yeast. The process begins with a starter – a mixture of flour and water that captures wild yeast and lactic acid bacteria from the environment.
These microorganisms work together to break down the flour’s complex carbohydrates. The wild yeast produces carbon dioxide, creating those beautiful bubbles that give sourdough its open crumb structure. Meanwhile, lactic acid bacteria produce organic acids that provide the distinctive sour flavor.
Fermentation also makes sourdough more digestible. The process pre-digests some of the gluten and breaks down phytic acid, which can make nutrients more available to your body. Many people who have trouble with regular bread find sourdough easier to digest.
Common Ingredients
The beauty of sourdough lies in its simplicity. You only need three basic ingredients:
- Flour: Bread flour with higher protein content (11-14%) creates stronger gluten networks. Many bakers use a mix that includes whole wheat or other grain flours for added flavor and nutrition.
- Water: The hydration level affects the texture and crust. Most recipes use 65-80% hydration, with higher percentages creating more open crumb structures.
- Salt: Usually 1.8-2% of the flour weight, salt controls fermentation rate and enhances flavor.
The sourdough starter itself is simply flour and water that’s been fermented. No commercial yeast is needed – the natural microorganisms do all the work.
Tips for Perfecting Your Dough
Creating perfect dough requires understanding key techniques and being patient with the process. The right methods can transform your results from good to exceptional.
Mastering Fermentation
Fermentation is crucial for developing flavor and texture in your dough. Allow your dough to rise in a warm spot (around 75-80°F) for best results.
For pizza dough, a slow fermentation in the refrigerator for 24-48 hours creates more complex flavors. This cold fermentation breaks down starches and proteins more gradually.
Don’t rush this process. Under-fermented dough will be bland, while over-fermented dough becomes too sour and may collapse. Check your dough by pressing it gently—it should spring back slowly.
The “windowpane test” helps determine if gluten is properly developed. Stretch a small piece of dough—if it forms a thin, translucent membrane without tearing, it’s ready.
Achieving the Perfect Crust
The secret to a great crust starts with properly mixed ingredients.
Don’t add too much flour when kneading—slightly sticky dough often produces better results.
Knead until smooth and elastic (about 5-6 minutes by hand). The dough should feel soft but not stick to your fingers persistently.
For pizza and bread crusts, high heat is essential.
Preheat your oven or pizza stone thoroughly before baking. This creates the initial “oven spring” that gives a light, airy texture.
Moisture affects crust development. Try these methods:
- Spray water in the oven during the first few minutes of baking
- Use a baking stone to retain heat
- Let shaped dough rest before baking to prevent dense results
Proper scoring (cutting patterns into bread) helps control expansion and creates beautiful finished products.
