Ina Garten Pizza Dough Recipe

If you’ve ever dreamed of recreating that crisp yet chewy pizza crust you find at high-end pizzerias, you’re in the right place. The Ina Garten Pizza Dough Recipe is a family favorite that brings restaurant-quality results right to your home kitchen. With just a handful of simple ingredients and a little patience, you can master the art of pizza making.

This recipe is more than just a base for toppings it’s the heart of your pizza. From the moment you mix warm water, honey, and yeast, the aroma and anticipation begin. And when that dough rises beautifully, you’ll feel like a pro baker right in your own kitchen.

Whether you’re making pizza night extra special for the kids, hosting friends, or treating yourself, this dough recipe is a must-try. It’s easy, foolproof, and so rewarding.

What’s the Flavor Profile of This Ina Garten Pizza Dough?

Ina Garten’s pizza dough recipe is designed for home cooks who want professional-level results without complicated techniques. The dough undergoes a slow fermentation process that develops a deep, delicious flavor while keeping the texture light and airy.

The result? A perfectly balanced crust thin and crisp in the center with golden, pillowy edges. Every bite gives you that satisfying crunch followed by a soft chew, the hallmark of authentic Italian-style pizza.

Whether topped with a simple layer of mozzarella, a rich tomato sauce, or a creamy white Alfredo, this dough complements any topping beautifully. It’s the kind of recipe that will have your family asking, “When’s pizza night again?”

Ingredients Required for Ina Garten Pizza Dough Recipe

Gather all the following ingredients, before you start making this Ina Garten Pizza Dough

• 1 ¼ cups warm water (105–110°F)
• ½ tablespoon fine sea salt
• 1 teaspoon honey
• ½ teaspoon active dry yeast
• 3 ⅓ cups (420g) all-purpose flour
• Light olive oil, for greasing

Kitchen Utensils Required

1. Large mixing bowl
2. Measuring cups & spoons
3. Firm spatula
4. Plastic wrap
5. Food scraper (optional but helpful)
6. Pizza stone (recommended)
7. Pizza peel

Preparation & Cooking Time

Preparation time: 20 minutes (plus resting & rising time)
Resting/proofing time: 24 hours to 5 day
Cooking time: 8–10 minutes
Total time: 1–5 days (mostly inactive)

Copycat Ina Garten Pizza Dough Recipe

Just follow this simple step by step guideline to make your homemade version of Ina Garten Pizza Dough in a delicious way.

Step 1. Activate the Yeast: In a small bowl, combine 1 ¼ cups warm water (105–110°F) with ½ tablespoon sea salt and 1 teaspoon honey. Stir well, then sprinkle ½ teaspoon active dry yeast on top. Let it sit for 5 minutes until slightly foamy.

Step 2. Make the Dough: In a large mixing bowl, add 3 ⅓ cups (420g) all-purpose flour. Create a well in the center and pour in the yeast mixture. Stir with a spatula until combined, then knead by hand for about 2 minutes. The dough should feel sticky but not overly wet.

Step 3. First Rise: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 4–5 hours, or until doubled in size. Avoid letting it get warmer than 110°F, or the yeast may deactivate.

Step 4. Divide and Fold: Turn the dough out onto a floured surface and divide into two equal pieces. Gently fold each portion 8 times, shaping into smooth balls. Place seam side down in lightly oiled bowls, cover, and refrigerate for 24 hours to 5 days.

Step 5. Shape the Dough: About 1 hour before baking, remove from the fridge. Preheat oven with a pizza stone to 550°F. On a floured surface, stretch each dough ball into a 10–12 inch round, leaving a thicker edge for the crust.

Step 6. Bake the Pizza: Transfer dough to a floured pizza peel, add sauce and toppings, then bake for 8–10 minutes until golden and bubbly. Cool slightly, slice, and serve.

Delicious Ways to Customize and Serve This Ina Garten Pizza Dough

Here are some Variations and Customizations ideas you can try to enjoy this Ina Garten Pizza Dough deliciously

1. Classic Margherita Style
We love topping it with fresh mozzarella, ripe tomatoes, and basil. The crust is so good, it really lets those simple flavors shine.

2. White Sauce & Spinach
Our kids go crazy for a creamy Alfredo base with baby spinach and a sprinkle of garlic. It’s rich, comforting, and always a winner.

3. Pepperoni & Jalapeños
If you like a little spice, try adding thin slices of pepperoni and jalapeños. The crust holds up perfectly under the heat and flavor.

4. BBQ Chicken Pizza
We often use leftover grilled chicken, toss it with barbecue sauce, and add red onions. That smoky-sweet combo is irresistible.

5. Breakfast Pizza
Yes, we’ve cracked eggs right on top before baking! Add bacon or sausage, and you’ve got a brunch everyone talks about.

6. Veggie Lovers’ Delight
We pile on mushrooms, peppers, onions, and olives. The chewy crust really balances all those fresh veggies.

7. Prosciutto & Arugula
One of our favorites is baking it plain with cheese, then adding prosciutto and fresh arugula right after. It feels like something you’d get at a fancy café.

8. Buffalo Chicken Style
Buffalo sauce, shredded chicken, and a drizzle of ranch on top trust us, it disappears fast at parties.

9. Garlic Bread Pizza
Sometimes we just brush the dough with garlic butter, sprinkle with Parmesan, and bake. It makes the most addictive breadsticks.

10. Dessert Pizza
We’ve even tried a sweet version Nutella spread with strawberries or bananas. It’s different, but oh-so good for a treat.

My Personal Experience and Some Tips on This Ina Garten Pizza Dough Recipe

The first time I tried this pizza dough, I was a little nervous. But once I mixed the water, honey, and yeast, I knew it would work. The dough puffed up so big, and the smell was amazing! When I baked the pizza, the crust was soft inside and crunchy outside. My kids took the first bite and said, “This is the best pizza ever!” Now, we make it every Friday night together.

1. Use warm water, not hot.
2. Let the yeast get bubbly before mixing.
3. Don’t rush the rising time.
4. Keep flour nearby for sticky hands.
5. Preheat the oven until it’s very hot.
6. Don’t pop the air bubbles in the dough.
7. Let the pizza cool a little before cutting.

How to Store and Reheat Leftover Ina Garten Pizza Dough Properly?

If you have any leftover (hopefully you don’t have) you can process them properly as follows,

Store leftover baked pizza in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 375°F for 5–7 minutes, or warm slices on a skillet for a crisp bottom.

FAQs on this Ina Garten Pizza Dough Recipe

When you give this Ina Garten Pizza Dough Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. What kind of flour should I use?

We’ve had the best results with all-purpose flour. It keeps the crust chewy and crisp. Bread flour also works if you like a little extra chew.

2. Do I really need to refrigerate the dough overnight?

Yes! From our experience, the flavor gets so much better after resting. A quick rise works, but the overnight fermentation gives that “pizzeria” taste.

3. What kind of yeast works best?

We usually use active dry yeast, but instant yeast works too. Just remember, active yeast needs proofing in warm water first.

4. How do I know when the dough is ready to bake?

When it’s soft, stretchy, and full of bubbles. If you poke it gently and it slowly springs back, it’s ready.

5. My dough feels sticky what should I do?

That’s normal! We dust our hands and work surface with a little flour. Sticky dough bakes into a lighter crust.

6. What kind of pizza stone should I use?

Any sturdy stone works. We preheat ours for at least 30 minutes at 550°F it makes a huge difference in crispiness.

7. How do I keep the dough from sticking to the peel?

We always dust with flour or cornmeal. Then give the pizza a little shake before sliding it into the oven.

8. Can I freeze the dough?

Yes! We freeze dough balls after the cold fermentation stage. Just thaw them overnight in the fridge before using.

9. How do I reheat leftover pizza?

We like to pop slices in a hot skillet or back in the oven for a few minutes. That way the crust gets crispy again.

10. Can I make this without a pizza stone?

Definitely. We’ve baked it on a regular baking sheet too. It won’t be quite as crisp, but still delicious.

The Ina Garten Pizza Dough Recipe is more than just a recipe it’s a pizza night upgrade that delivers flavor, texture, and joy. With its chewy center, golden crust, and the flexibility to hold any toppings you love, this recipe will quickly become a family tradition.

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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