Making pizza dough from scratch is easier than you think, and the results are way better than store-bought. I’ve perfected this recipe to give you a fluffy, chewy crust that’s ready for all your favorite toppings.
The secret is in the rise—giving the dough time to develop flavor and texture. With just a few simple ingredients and a little patience, you’ll have a base that’s crispy on the outside and soft on the inside.
This method works every time, whether you’re making a classic Margherita or loading it up with all the extras. No fancy equipment needed, just your hands and a bowl.
Once it’s baked, you’ll wonder why you ever bought pre-made dough. Let’s get started with this foolproof recipe.
Ingredients for Winco Pizza Dough
Simple pantry staples create that perfect fluffy, chewy pizza base you love.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 3 ½ cups | All-purpose works in a pinch |
| Active Dry Yeast 🍞 | 2 ¼ tsp | One packet, about 7g |
| Granulated Sugar 🧂 | 1 tsp | Feeds the yeast for rise |
| Salt 🧂 | 1 ½ tsp | Fine sea salt preferred |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for flavor |
| Warm Water 💧 | 1 ¼ cups | 110-115°F for yeast |
| Cornmeal 🌽 | ¼ cup | For dusting baking surface |
| All-Purpose Flour 🌾 | ½ cup | For dusting during kneading |
The flour is key here. Bread flour gives you that chewy texture, but Winco’s store-brand all-purpose works if that’s what you’ve got. Yeast needs to be fresh—check the expiration date. I grab mine from the baking aisle at Winco (they’ve got great bulk options too). Warm water is non-negotiable: too hot kills the yeast, too cold won’t activate it.
No bread flour? Use all-purpose and add 1 tbsp vital wheat gluten to boost the chew. Out of yeast? This isn’t the recipe to experiment with substitutes—just grab some from the store. Olive oil can be any neutral oil, but extra-virgin adds depth. The sugar is just to wake up the yeast, so honey or maple syrup (1:1) work too.
Dough rises best in a warm spot—75-80°F is ideal. Leftovers? Wrap tightly and refrigerate for 2 days or freeze for 1 month. Thaw overnight in the fridge before using.
Why You’ll Love This Recipe
- One Bowl Wonder: I love that I just dump bread flour, yeast, sugar, salt and olive oil in a bowl and let the mixer do the work.
- Crisp Yet Chewy: That perfect crust comes from the bread flour and olive oil combo – it’s like pizzeria quality at home.
- Endless Topping Fun: Honestly, it’s my blank canvas for whatever’s in the fridge – pepperoni one night, veggie the next.
- Dough for Days: One batch makes two large pizzas, so I always freeze half for an even easier dinner later.
Step-by-Step Instructions for Winco Pizza Dough
Here’s the method I use to create a light, airy crust that bakes up golden and crisp.
Step 1: Activate the Yeast Properly
In a large bowl, combine the 1.25 cups Warm Water, 1 tsp Granulated Sugar, and 2.25 tsp Active Dry Yeast. Let this mixture sit for 5-7 minutes until it becomes foamy and bubbly. This tells you the yeast is alive and ready to work its magic.
I always check my water temperature with a thermometer—it should be between 110-115°F. Too hot and you’ll kill the yeast; too cold and it won’t activate properly. The sugar gives the yeast a little food to get started on its fermentation journey.
Step 2: Mix and Knead the Dough
Once the yeast is foamy, add the 2 tbsp Olive Oil, 1.5 tsp Salt, and 3.5 cups Bread Flour. Stir with a wooden spoon until a shaggy dough forms. The salt helps control yeast activity and adds flavor, while the bread flour gives you that perfect chewy texture.
Turn the dough out onto a lightly floured surface—use the 0.5 cup All-Purpose Flour for this. Knead for 8-10 minutes until smooth and elastic. The dough should spring back when you poke it. If it’s too sticky, add a little more all-purpose flour, but don’t overdo it.
Step 3: Let the Dough Rise Until Doubled
Lightly oil a clean bowl and place the kneaded dough inside, turning to coat all sides. Cover with a damp towel or plastic wrap and let it rise in a warm, draft-free place for 1-2 hours or until doubled in size.
I like to preheat my oven to its lowest setting, then turn it off and place the bowl inside for a consistent warm environment. The dough is ready when it holds an indentation when gently pressed with your finger.
Step 4: Shape and Prepare for Baking
Punch down the risen dough and turn it out onto a surface dusted with the 0.25 cup Cornmeal. The cornmeal adds a nice crispness to the crust and prevents sticking. Divide the dough into 4 equal portions for individual pizzas.
Shape each portion into a ball, then use your hands or a rolling pin to stretch it into a circle about ¼-inch thick. If the dough resists, let it rest for 5 minutes and try again. This relaxation makes the gluten easier to work with.
Pro Tips For Making Winco Pizza Dough
- Proof the Yeast: Always dissolve the active dry yeast in warm water (around 110°F) with the sugar first—if it doesn’t bubble within 5 minutes, your dough won’t rise and you’ll waste the flour.
- Use Bread Flour: Skip all-purpose flour; the higher protein in bread flour gives the dough that chewy, stretchy texture Winco’s recipe is known for.
- Don’t Rush the Rise: I learned this the hard way—let the dough double in size, which usually takes 1-2 hours in a warm spot, or your crust will be dense and flat.
- Oil the Bowl: Coat the mixing bowl with about 1 tablespoon of olive oil before the first rise so the dough doesn’t stick and you can punch it down without tearing.
Regional Styles of This Dish
New York Style
For that classic thin, foldable crust, roll your dough out 12-14 inches wide and keep it under ⅛-inch thick. Bake at 500°F for just 8-10 minutes on a preheated pizza stone. The high heat gives you that iconic crisp yet chewy texture. 🗺️
Chicago Deep Dish
Use the same dough but press it into a well-oiled 9×13-inch pan, creating a thick edge. Bake at 425°F for 25-30 minutes with toppings layered in reverse order. The higher oil content in the dough helps it rise beautifully.
Neapolitan Tradition
Stretch your dough by hand to 10-12 inches with a slightly thicker rim. Fire it in a 800°F oven for 60-90 seconds. For home ovens, use the broiler setting and rotate the pizza halfway through. The blistering happens quickly at this temperature.
Sicilian Thick Crust
Spread the dough in a greased 9×13-inch baking sheet and let it rise again for 30 minutes before baking. This creates a fluffy, bread-like base. Bake at 400°F for 20-25 minutes until golden brown.
California Thin
Roll your dough paper-thin, about 1/16-inch, and bake at 475°F for 6-8 minutes. The result is an ultra-crisp crust that holds up to gourmet toppings like goat cheese and arugula. This style shines with fresh, high-quality ingredients.
Nutrition Facts
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, but add 1 tbsp vital wheat gluten per 3.5 cups to improve chewiness. Bread flour’s higher protein creates better texture, but all-purpose works in a pinch.
Why didn’t my dough rise?
Old yeast or water that’s too hot/cold are common culprits. Check yeast freshness and ensure water is 110-115°F. Also, let it rise in a warm, draft-free spot for 1-2 hours.
How long can I refrigerate the dough?
Wrapped tightly, it stays fresh for 2 days in the fridge. For longer storage, freeze for up to 1 month. Thaw overnight in the fridge before using.
Can I make this without a stand mixer?
Knead by hand for 8-10 minutes on a floured surface until smooth and elastic. It’s a great workout and just as effective.
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