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The Easiest Rustic Pizza Dough Recipe for Homemade Wood-Fired Style Pizza

This rustic pizza dough recipe creates a forgiving, easy-to-handle dough with perfect chewy-yet-crispy texture using simple ingredients like active dry yeast. It yields crust reminiscent of wood-fired pizzas and works well for both beginners and experienced cooks looking for homemade pizza perfection.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 2 servings
Calories: 1250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 ½ cups (430g) All-Purpose Flour, plus more for dusting
  • 1 packet (2 ¼ teaspoons) Active Dry Yeast
  • 1 ½ cups (360ml) Warm Water (about 110°F/43°C)
  • 1 tablespoon Olive Oil
  • 1 ½ teaspoons Salt
  • 1 teaspoon Sugar or Honey (to feed the yeast)

Method
 

Instructions
  1. Activate the yeast by combining warm water, sugar (or honey), and active dry yeast in a large bowl. Stir gently and let sit for 5-10 minutes until frothy.
  2. Add olive oil and salt to the yeast mixture. Gradually add flour one cup at a time, stirring until a shaggy dough forms, then turn onto a floured surface.
  3. Knead the dough for 8-10 minutes until smooth and elastic, adding a little more flour if too sticky. The dough should spring back slowly when poked.
  4. Place dough ball in a lightly oiled bowl, turning to coat. Cover with damp cloth or plastic wrap and let rise in warm place for 1-2 hours until doubled in size.
  5. Punch dough down, then divide in half for two pizzas or keep whole for one large pizza. Shape dough with hands on floured surface into desired pizza base.
  6. Preheat oven to highest temperature (475-500°F/245-260°C). Transfer dough to parchment-lined baking sheet, add toppings, and bake for 10-15 minutes until golden and bubbly.

Notes

Water temperature is key (warm but not hot), don't skimp on kneading for gluten development, cold fermentation overnight enhances flavor, and use highest oven heat for crisp crust. Avoid rolling pin - use hands for rustic texture.