Some recipes don’t need to be showy to be essential. This Homemade Pizza Dough from Magnolia Table, Volume 2 is one of those. Simple, unfussy, and exactly what you hope for when you set out to make homemade pizza from scratch.

The dough came together easily; no fancy techniques, no stress. Just a reliable, straightforward recipe that delivers every time. I kept the AC running inside and let the dough rise out on the back porch. Thanks to a little Gulf Coast humidity, it doubled beautifully in just about an hour.

Once stretched thin and baked, it turned crisp and golden on the outside, soft and chewy inside exactly how pizza dough should behave. Of course, I couldn’t stop there. I topped this batch with peaches, prosciutto, mozzarella, cheddar, thyme, chili flakes, and a drizzle of hot honey. But truthfully? The dough was the real star. It’s the kind of recipe that makes any topping shine.

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A Few Notes from My Kitchen:

• This dough rises beautifully and handles like a dream—stretchy, elastic, easy to shape.
• Perfect base for thin, crispier pizzas or a softer, thicker crust if you prefer.
• Freezes well—wrapped tightly and stored flat for next time.
• I’ll be coming back to this one again and again.

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Verdict: ⭐⭐⭐⭐
Loved it. A clear winner. Clean plates, happy hearts, and a dough that earns its keep in the recipe box.

440 recipes to go
Gracefully yours,