If you’ve been searching for the Best Big Airy Crust Pizza Recipe, you’re in the right place. This homemade artisan pizza dough creates the light, bubbly crust you’d expect from an authentic pizzeria while remaining simple enough for beginners. The secret is using 00 Italian flour, a high-hydration dough, and giving it plenty of time to rise for incredible flaor and texture.

Whether you’re baking in a pizza oven or a regular home oven with a pizza stone, this dough delivers a beautifully chewy crust with crisp edges and large air pockets every single time.

We honestly make this recipe almost every week, and it has completely replaced takeout pizza in our home. Once you taste the crispy, airy crust and fresh homemade flavor, it’s hard to go back to ordering pizza. Not only is it more affordable, but you also get to customize every pizza with your favorite toppings while enjoying a crust that’s light, chewy, and absolutely irresistible.

Tried it? Tap the stars and let me know how it went. I ❤️ reading your feedback!

What You’ll Need

Ingredients

• 4 cups 00 Italian flour
• 2 cups warm water
• 1 tablespoon honey or sugar
• 2¼ teaspoons active dry yeast
• ¼ cup olive oil
• 2 teaspoons salt
• Semolina flour for shaping

Equipment

• Stand mixer
• Large bowl
• Pizza stone or pizza pan
• Pizza peel (optional)

Why Use 00 Italian Flour?

For the best homemade pizza, 00 Italian flour is my favorite choice. It’s finely milled, making the dough smooth, stretchy, and perfect for developing those large air pockets. While all-purpose flour works as a substitute, 00 flour gives the crust the most authentic texture and chew.

How to Make Big Airy Crust Pizza

1. Stir together the warm water, honey, and yeast. Let it sit for 5 minutes until foamy.
2. Add the flour, salt, yeast mixture, and olive oil to a stand mixer. Mix for 10–12 minutes. The dough will be sticky—don’t add extra flour. The higher hydration helps create those signature air bubbles.
3. Transfer the dough to a lightly oiled bowl. Oil your hands and gently perform a few coil folds while shaping it into a ball. Cover and let rise for at least 2 hours. For even better flavor, let it rise up to 6 hours or refrigerate overnight.
4. Divide the dough into four equal balls and place each one on a few tablespoons of semolina flour. Cover and let rest for 30–60 minutes while you prepare your toppings and preheat your oven.
5. Preheat a pizza oven to 750°F or a conventional oven to 450°F or higher. If using a pizza stone, allow it to preheat for at least 30 minutes.
6. Shape the dough with your hands by gently pressing from the center outward while leaving a thicker edge for the crust. This helps preserve the air pockets. If needed, you can use a rolling pin, although hand stretching gives the best texture.
7. Add a light layer of sauce, cheese, and your favorite toppings. Avoid overloading the pizza so the crust stays light and airy.
8. Dust your pizza peel, baking pan, or pizza stone with semolina flour to keep the dough from sticking and to make transferring the pizza much easier.
9. Bake until the crust is golden brown with bubbly edges and the cheese is melted.

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For full list of ingredients and instructions, see recipe card below.

Frequently Asked Questions

Can I freeze pizza dough?

Yes! After dividing the dough into balls, place each one in a lightly oiled freezer bag. Freeze for up to 3 months and thaw overnight in the refrigerator.

Can I make the dough ahead of time?

Absolutely. An overnight rise in the refrigerator develops even more flavor and creates an even better crust.

Why is my dough sticky?

This is a high-hydration dough. Resist adding extra flour, as the moisture helps create the large air pockets.

What keeps pizza from sticking?

Semolina flour is the secret. Dust your pizza peel, pizza stone, or baking pan before placing the dough on it. It makes transferring the pizza much easier and creates a crisp bottom crust.

Do I need a pizza oven?

No. A regular oven with a preheated pizza stone or pizza pan works wonderfully.

Tips for the Best Pizza

• Use 00 Italian flour whenever possible.
• Let the dough rise for at least 2 hours.
• Overnight fermentation creates even more flavor.
• Shape the dough by hand instead of using a rolling pin.
• Don’t overload the pizza with sauce or toppings.
• Bake at the highest temperature your oven allows.

Nutritional Information (Per Dough Ball)

• Calories: 535
• Carbohydrates: 85g
• Protein: 12g
• Fat: 15g
• Fiber: 3g
• Sodium: 1,170mg

More Recipes You’ll Love

If you enjoyed this recipe, be sure to try:

• Homemade Burger Buns
• Homemade Burger Sauce
• Homemade Mayonnaise
• Homemade Vanilla Ice Cream
• Easy Creamy Mushroom Chicken with Potatoes

Best Big Airy Crust Pizza Recipe

This Best Big Airy Crust Pizza Recipe creates an authentic artisan-style pizza with a crispy bottom, chewy interior, and beautiful air pockets. Perfect for both pizza ovens and regular ovens.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Resting Time 3 hours hrs

Course Main Course

Cuisine Italian

Servings 4 pizzas

Calories 535 kcal

Ingredients

  

• 4 cups 00 Italian flour
• 2 cups warm water
• 1 tablespoon honey or sugar
• 2¼ teaspoons active dry yeast
• ¼ cup olive oil
• 2 teaspoons salt

Instructions

 

• Mix the warm water, honey, and yeast. Let stand for 5 minutes until foamy.
• Add the flour, salt, yeast mixture, and olive oil to a stand mixer.
• Mix for 10–12 minutes until a sticky dough forms.
• Transfer to an oiled bowl and perform a few gentle coil folds to shape it into a ball.
• Cover and let rise for at least 2 hours, or up to 6 hours for deeper flavor. For the best results, refrigerate overnight.
• Divide into 4 equal dough balls.
• Place each dough ball on semolina flour, cover, and let rest for 30–60 minutes.
• Preheat a pizza oven to 750°F or a conventional oven to 450°F or higher with a pizza stone or pizza pan inside.
• Stretch the dough by hand, leaving a thicker edge for the crust.
• Add a light layer of sauce and your favorite toppings.
• Dust the peel or baking surface with semolina flour to prevent sticking.
• Bake until the crust is deeply golden, puffed, and the cheese is melted.

Notes

Recipe Notes

• Overnight fermentation develops even more flavor.
• 00 Italian flour creates the lightest, chewiest crust.
• Semolina flour makes transferring the pizza much easier.
• Avoid overloading with sauce or toppings so the crust stays light and airy.
• This dough freezes well for up to 3 months.

Keyword Best Big Airy Crust Pizza Recipe

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