Puffy Pizza Recipe (Fluffy, Airy Crust, No Scale Needed)
this one's for anyone who loves tall crusts, big bubbles, and fluffy, airy pizza dough that does most of the work for you. no scale, no fuss, just cups, spoons, and a simple, repeatable method that makes your home oven feel like a pizzeria. if you've ever wanted that dramatic puffy pizza crust without complicated measurements, you're in the right place.
we build fluffy, puffy pizza by not stretching much, letting the dough ferment 12–24 hours, and baking hot on a baking steel. the result? that light, airy pizza crust with tall bubbles and a cloud-like rim. it won't be lab-precision, but it will be really, really good.
caution: this recipe isn't designed to double or triple. keep the measures as written and make those 2 cups of flour a little "big."
watch how we make this puffy, fluffy pizza step by step. simple ingredients, no scale required just cups, spoons, and a hot oven with a baking steel.
What Makes Fluffy, Puffy Pizza Dough (The Technique Explained)
This isn't about a special dough formula, it's about the technique. Here's how we create that light, airy pizza crust with dramatic puff:
- minimal stretch: preserves gas so the rim inflates in the oven, creating those big, fluffy bubbles.
- slow ferment (12–24h): develops flavor + extensibility without aggressive handling. the long ferment creates an airy pizza dough structure.
- high heat on steel: rapid oven spring for tall, puffy crust and maximum bubble action.
Why This Fluffy Pizza Dough Recipe Works (No Scale Required)
Most puffy pizza dough recipes require a digital scale and precise baker's percentages. This one doesn't. We use simple cups and teaspoons because the long fermentation time smooths out small variations. The result? Fluffy pizza crust that's accessible to everyone, whether you're a beginner or a seasoned home baker.
The secret to getting that airy, fluffy pizza is the baking technique: minimal stretching + screaming hot steel + broiler blast = dramatic puff every time.
Recipe: Puffy, Fluffy Pizza (Cups & Teaspoons – No Scale)
yield: 2 small pizzas | ferment: 12–24 hours | bake: 500°F + broil on baking steel
what you need (super simple):
- flour (bread or all-purpose)
- water
- salt
- yeast
- a drizzle of olive oil
that's it. five ingredients. zero weighing. maximum puff.
Ingredients
- 2 cups organic bread or all-purpose flour
- 1 cup water
- 1 tsp sea salt
- ¼ tsp active dry yeast
- quick drizzle olive oil
Method
- mix: in a bowl, whisk flour + salt. whisk in yeast. add all the water and mix with a spatula until hydrated, then knead by hand until it comes together. clean the bowl.
- oil & rest: return dough to bowl, drizzle with olive oil and knead 2 minutes to coat. cover and rest 12–24 hours.
- divide & ball: split into 2 portions. flour your hands, fold and turn each piece to create a smooth, tense surface, and pinch the seam closed. rest the dough balls 3–4 hours at room temp, covered.
- preheat: with 1 hour left, heat oven to 500°F with your Baking Steel on the top rack (convection if available).
- shape minimal: keep handling light and don't stretch much. you're preserving gas for puff.
- Topping; crushed tomatoes, shredded fontina and fresh mozzarella
- bake: build on a floured/semolina peel. switch to broil; when the broiler fires, launch onto the hot steel. bake ~2 minutes, rotate, switch back to 500°F convection, and bake ~2 minutes more or until tall, blistered, and golden.
- finish: cool briefly, slice, and let the bubbles speak for themselves.
Pro Tips for Maximum Fluffy, Puffy Pizza
- warm room = faster ferment; cool room = slower. use the full 24 hours if it's chilly.
- resisting stretch? set the dough down for 60–90 seconds and let gluten relax.
- go light on toppings so bubbles don't collapse and you maintain that airy crust.
- stretch it out, just not too thin. we want this dough to spring when it hits that hot steel for maximum fluffy puff.
Fluffy, Puffy Pizza FAQ
How do you make fluffy pizza dough?
The secret to fluffy pizza dough is minimal stretching and high-heat baking. Use a long fermentation (12-24 hours), handle the dough gently to preserve gas, and bake on a screaming-hot Baking Steel with a broiler blast. The technique—not the dough formula—creates the puff.
What makes pizza dough puffy and airy?
Three things: (1) long fermentation develops gas and flavor, (2) minimal stretching preserves that gas in the rim, and (3) intense bottom heat from a Baking Steel creates rapid oven spring, inflating the crust into tall, airy bubbles.
Can I make this without bread flour?
Yes, all-purpose flour works great. The dough might be slightly softer, but the puffy crust stays strong.
Why no scale for this recipe?
This recipe was built for speed and simplicity. Cups get you close enough, and the long ferment smooths out the differences. It's the most accessible fluffy pizza dough recipe you'll find.
My dough spread too much—what happened?
Your room might be warm. Next time shorten the ferment to 12–14 hours or add a touch more flour at mixing. Don't be afraid to sprinkle in more flour.
How long does puffy pizza dough need to ferment?
Minimum 12 hours, maximum 24 hours. The longer ferment develops more flavor and creates a more extensible, airy dough that puffs beautifully in the oven.
Can I use this recipe for thin crust pizza?
This recipe is designed for puffy, fluffy pizza with tall bubbles. If you want thin crust, check out our cracker-thin pizza dough recipe instead.
want the dramatic puff every time?
a fully preheated baking steel gives you the fast, upward heat needed for real oven spring and that fluffy, airy pizza crust everyone loves.
About the Author
Andris Lagsdin is the founder of Baking Steel. A former restaurant cook turned steel nerd, he invented the Baking Steel in 2011 to help people make better pizza and bread at home. He teaches simple, repeatable techniques focused on heat, timing, and confidence in the home kitchen.
Read more about Andris and the Baking Steel story →
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