Shakey’s Pizza has won hearts with its light and fluffy crust that’s crispy on the outside and soft inside. Replicating that perfect dough at home might seem tricky but with the right ingredients and technique, it’s totally doable. We’re excited to share a simple Shakey’s pizza dough recipe that brings that iconic texture and flavor right to your kitchen.
This dough strikes the perfect balance between chewiness and crunch, making it ideal for all your favorite toppings. Whether you’re craving a classic cheese pizza or something loaded with veggies and meats, mastering this dough will elevate your homemade pizza game. Let’s dive into creating that irresistible Shakey’s crust that everyone loves.
Ingredients
To recreate the classic Shakey’s Pizza Dough that boasts a crispy exterior and a soft, fluffy interior, using the right ingredients is essential. Below we outline the key dry and wet ingredients along with optional add-ins to customize your dough to perfection.
Dry Ingredients
Our Shakey’s Pizza Dough starts with carefully selected dry ingredients to provide the base structure and flavor.
- All-purpose flour – 4 cups, sifted for lightness
- Granulated sugar – 2 tablespoons, to aid yeast activation and crust caramelization
- Instant yeast – 2 ¼ teaspoons (1 packet), ensures proper dough rise
- Salt – 1 ½ teaspoons, balances flavors and strengthens gluten
| Ingredient | Quantity | Purpose |
|---|---|---|
| All-purpose flour | 4 cups | Dough structure |
| Granulated sugar | 2 tablespoons | Yeast activation, crust color |
| Instant yeast | 2 ¼ teaspoons | Leavening agent |
| Salt | 1 ½ teaspoons | Flavor enhancer, gluten tone |
Wet Ingredients
These wet components hydrate the flour, activate the yeast, and contribute to the dough’s texture and softness.
- Warm water – 1 ½ cups (105°F–110°F), perfect temperature to activate yeast without killing it
- Olive oil – 2 tablespoons, adds tenderness and subtle flavor
Additional Toppings and Add-ins (Optional)
To personalize our Shakey’s pizza, we can add these optional ingredients directly into the dough or as toppings.
- Garlic powder – ½ teaspoon, infuses aromatic warmth
- Dried oregano – 1 teaspoon, complements the classic pizza flavor profile
- Parmesan cheese – ¼ cup grated, works inside the dough or as a topping for extra flavor
Incorporating these ingredients carefully ensures our homemade Shakey’s pizza dough delivers the authentic chewy yet crispy texture we all love.
Equipment Needed
To replicate the Shakey’s Pizza Dough perfectly, having the right equipment is crucial. Each tool ensures we follow the steps precisely and achieve that signature crispy outside and soft inside.
- Mixing Bowl: Use a large, sturdy bowl to combine and knead the dough comfortably. We recommend glass or stainless steel for easy cleaning and durability.
- Measuring Cups and Spoons: Precision matters with ingredients. Use accurate measuring cups for dry and wet ingredients and spoons for spices and yeast.
- Stand Mixer with Dough Hook (optional): For effortless kneading, a stand mixer fitted with a dough hook speeds up the process and develops gluten evenly. If unavailable, hand kneading on a floured surface works well.
- Wooden Spoon or Silicone Spatula: Ideal for initially stirring the wet and dry ingredients together before kneading.
- Kitchen Scale (optional but recommended): For the most consistent results, weighing ingredients ensures exact proportions every time.
- Plastic Wrap or Clean Kitchen Towel: To cover the dough during the rising phase and keep it warm and moist.
- Pizza Stone or Baking Sheet: A pizza stone delivers the best crust texture by evenly distributing heat. Alternatively, a heavy-duty baking sheet works as well.
- Rolling Pin or Hands: Depending on your preference, a rolling pin helps shape dough evenly, but Shakey’s dough often benefits from gentle hand stretching.
- Oven Thermometer (optional): To verify your oven reaches the ideal baking temperature for that perfect crust.
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Combine ingredients and knead dough |
| Measuring Cups & Spoons | Accurate ingredient measurement |
| Stand Mixer with Dough Hook | Efficient and even kneading |
| Wooden Spoon / Spatula | Initial mixing |
| Kitchen Scale | Precision measuring |
| Plastic Wrap / Kitchen Towel | Cover dough to retain moisture during proof |
| Pizza Stone / Baking Sheet | Bake dough with ideal heat distribution |
| Rolling Pin / Hands | Shape the dough |
| Oven Thermometer | Ensure correct baking temperature |
“Our accuracy and choice of tools influence how closely our homemade dough mimics Shakey’s Pizza.” Using this equipment allows us to control every stage from mixing to baking.
Prep Work
Before diving into making the Shakey’s Pizza Dough, proper preparation ensures our dough turns out perfectly every time. Let’s start by precisely measuring our ingredients and organizing our workspace for smooth dough creation.
Measuring Ingredients
Accurate measuring is critical for achieving the iconic Shakey’s Pizza Dough texture—light, fluffy inside, and crispy outside. We recommend using a kitchen scale for best results, especially for flour.
| Ingredient | Amount | Measurement Tip |
|---|---|---|
| All-purpose flour | 3 ½ cups (420 g) | Weigh flour for precision |
| Warm water | 1 ¼ cups (300 ml) | Around 110°F (43°C) for yeast activity |
| Granulated sugar | 1 tbsp | Level spoon |
| Instant yeast | 2 ¼ tsp (1 packet) | Freshly opened packet |
| Salt | 1 ½ tsp | Level spoon |
| Olive oil | 2 tbsp | Measure with a liquid measuring cup |
| Optional seasonings | As desired | Garlic powder, dried oregano, Parmesan |
“Precision in measuring is the foundation of consistent, high-quality dough.”
Take time to double-check amounts before combining ingredients. This ensures the perfect chemical balance for the yeast to ferment and the dough to rise beautifully.
Preparing the Workspace
A clean, organized, and well-prepped workspace speeds up our pizza dough process and promotes confident handling.
- Clear a large, flat surface: We need plenty of space for mixing and kneading.
- Gather all tools: Mixing bowl, measuring spoons, kitchen scale, dough hook or wooden spoon, plastic wrap or kitchen towel.
- Preheat oven equipment: If using a pizza stone or heavy baking sheet, get these ready beforehand as they need to heat slowly for best crust results.
- Keep flour nearby: Lightly dust the work surface and rolling pin to prevent sticking.
- Set aside a warm spot: For dough rising, choose a draft-free area around 75°F (24°C).
By prepping these elements in advance, we maintain momentum while dough making—leading to a light and airy crust every time.
Instructions
Follow these clear steps to master the Shakey’s Pizza Dough and create a perfectly textured crust that is crispy outside and fluffy inside.
Making the Dough
- In a large mixing bowl, combine the dry ingredients:
- 3 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- Stir these together until evenly mixed.
- In a separate measuring cup, whisk 1 ¼ cups warm water (110°F) and 2 tablespoons olive oil.
- Gradually add the wet ingredients to the dry mixture, stirring with a wooden spoon or silicone spatula.
- Mix until a shaggy dough forms and no dry flour remains.
Kneading the Dough
- Knead the dough to develop gluten and build structure.
- If using a stand mixer fitted with a dough hook, knead on medium speed for 8-10 minutes.
- By hand, turn the dough onto a lightly floured surface and knead for about 10 minutes.
- The dough should become smooth, elastic, and slightly tacky but not sticky.
- To test readiness, stretch a small piece; it should stretch without tearing easily.
First Rise
- Lightly oil a clean bowl and place the dough inside, turning once to coat with oil.
- Cover the bowl with plastic wrap or a clean kitchen towel.
- Place in a warm, draft-free spot (approximately 75°F to 80°F).
- Allow the dough to rise until doubled in size, about 1 to 1 ½ hours depending on room temperature.
Shaping the Dough
- Gently punch down the dough to release excess gas.
- Transfer it to a floured surface and divide if making multiple pizzas.
- Roll or stretch the dough into your desired pizza shape and thickness:
- For Shakey’s style, aim for a thin to medium thickness.
- Transfer the shaped dough onto a pizza stone or heavy-duty baking sheet.
Second Rise (If Applicable)
- For added lightness and airiness, allow the shaped dough to rest and rise again.
- Cover loosely with a clean towel.
- Let the dough sit at room temperature for 20-30 minutes.
- This second rise enhances the crust’s tenderness while keeping the exterior crispy after baking.
| Step | Time | Temperature/Condition |
|---|---|---|
| Kneading | 8-10 minutes | Medium speed or by hand |
| First Rise | 1 – 1 ½ hours | Warm spot (~75°F – 80°F) |
| Second Rise | 20 – 30 minutes | Room temperature, loosely covered |
Directions for Baking
To achieve the iconic Shakey’s Pizza Dough crust, we must follow precise baking directions that ensure a crispy outside and soft inside. Let’s walk through each step to guarantee the perfect bake every time.
Preheating the Oven
We start by Preheating the Oven to the ideal temperature to mimic Shakey’s signature crust. Set your oven to 475°F (245°C) to create the hot environment necessary for a crispy, golden crust.
Tip: Place a pizza stone or heavy-duty baking sheet in the oven while it preheats. This helps absorb and evenly distribute heat for a beautifully cooked base.
| Step | Detail |
|---|---|
| Oven temperature | 475°F (245°C) |
| Preheat duration | At least 30 minutes |
| Equipment | Pizza stone or baking sheet |
Preparing the Pizza Base
Once our dough has completed its rise, we gently transfer it to a floured surface. To preserve the light, airy texture:
- Use your fingertips or a rolling pin to stretch the dough evenly into a 12-inch circle or your desired shape.
- Avoid pressing too hard; this keeps the dough airy and tender.
- Transfer the shaped dough onto a piece of parchment paper or a floured pizza peel for easy handling.
Remember: The edges should remain slightly thicker to form that classic puffy crust.
Adding Toppings
For the authentic Shakey’s Pizza experience, toppings must complement but not overwhelm the dough:
- Spread a thin layer of pizza sauce evenly to avoid sogginess.
- Sprinkle mozzarella cheese generously for a gooey texture.
- Add toppings like pepperoni, mushrooms, or bell peppers, distributing them evenly.
- Finish with a light sprinkle of dried oregano or Parmesan cheese to enhance flavor.
Pro tip: Keep toppings balanced to let the crispy crust shine through.
Baking Time and Temperature
We bake the pizza at the preheated 475°F (245°C) for 12-15 minutes until the crust turns golden brown and the cheese bubbles vigorously.
| Baking Parameter | Details |
|---|---|
| Oven Temperature | 475°F (245°C) |
| Baking Time | 12-15 minutes |
| Indicators of Doneness | Golden crust, bubbling cheese |
Quick check: Rotate the pizza halfway through baking for even cooking.
Following these baking directions with attention to timing and temperature, we replicate the beloved crispness and airy softness found in Shakey’s Pizza Dough.
Tips for Perfect Shakey’S Pizza Dough
To achieve the iconic light and fluffy yet crispy texture of Shakey’s Pizza Dough, we need to pay close attention to key steps and techniques throughout the process. Here are our essential tips to help you master the dough every time:
1. Use the Right Water Temperature
Warm water between 105°F and 115°F (40°C – 46°C) activates the yeast properly without killing it. Water that is too hot will kill the yeast, preventing the dough from rising; water that is too cold will slow down fermentation.
“Think of yeast like a living organism. It needs the perfect environment to bloom and create that airy crust.”
2. Accurate Ingredient Measurements
Use a kitchen scale for precise measurements, especially for flour and water. Accuracy in flour weight directly influences dough consistency—too much flour results in a dense crust, too little makes it overly sticky.
| Ingredient | Amount (Recommended) |
|---|---|
| All-purpose flour | 400 g (3 1/4 cups) |
| Warm water | 260 ml (1 cup + 2 tbsp) |
| Instant yeast | 7 g (2 1/4 tsp) |
| Sugar | 15 g (1 tbsp) |
| Salt | 9 g (1 1/2 tsp) |
| Olive oil | 30 ml (2 tbsp) |
3. Knead Until the Dough Is Smooth and Elastic
Kneading develops gluten, which provides structure and chewiness. Use a stand mixer with a dough hook or knead by hand for 8-10 minutes until the dough is smooth and slightly tacky but not sticky.
“If the dough tears easily when stretched, it needs more kneading.”
4. Proper Dough Rising Environment
Allow the dough to rise in a warm, draft-free place until it doubles in size, about 1 to 1.5 hours. Ideal temperature range is 75°F – 80°F (24°C – 27°C). Cover with plastic wrap or a damp kitchen towel to prevent drying.
5. Gentle Handling for Shaping
When shaping, avoid pressing out all the air bubbles. Gently stretch the dough to maintain its airy crumb—this preserves the signature lightness of Shakey’s crust.
6. Preheat Your Oven and Pizza Stone
Preheat the oven to at least 475°F (245°C) for 30 minutes with a pizza stone or heavy-duty baking sheet inside. The intense heat helps create that crispy outer crust while maintaining a soft interior.
7. Rotate the Pizza During Baking
Rotate the pizza halfway through baking (after about 7 minutes) to ensure even cooking and browning on all sides.
8. Optional Flavor Enhancers
Incorporate garlic powder, dried oregano, or Parmesan cheese into the dough for an added taste dimension reminiscent of the Shakey’s flavor profile.
By applying these tips to our Shakey’s Pizza Dough, we lock in its distinctive texture and flavor, making every homemade pizza a delicious tribute to the classic original.
Make-Ahead Instructions and Storage
To ensure we always have Shakey’s Pizza Dough ready for a quick and delicious homemade pizza, mastering the make-ahead and storage process is essential. Proper handling preserves the dough’s airy texture and distinctive flavor.
Make-Ahead Dough Preparation
- First Rise in the Refrigerator:
After mixing and kneading, cover the dough tightly with plastic wrap or place it in an airtight container. Refrigerate the dough for up to 24 hours. This slow cold fermentation enhances flavor development while maintaining the dough’s signature chewiness and lightness.
- Bring to Room Temperature Before Shaping:
Remove the dough from the refrigerator about 1 to 2 hours before baking. Letting it warm up allows it to become pliable and easier to stretch without tearing.
Freezing the Dough for Longer Storage
| Step | Instructions |
|---|---|
| Portion | Divide dough into individual pizza-sized balls (about 12 oz each). |
| Pre-freeze | Place dough balls on a baking sheet lined with parchment paper. Freeze for 1-2 hours until firm. |
| Wrap and Store | Wrap dough balls tightly in plastic wrap, then place in heavy-duty freezer bags. Remove as much air as possible. |
| Freeze Duration | Freeze for up to 3 months without compromising dough quality. |
When ready to use, thaw dough overnight in the refrigerator, then bring to room temperature for 1-2 hours before shaping.
Storing Dough After Shaping
If we shape the dough but are not baking immediately, cover it with a lightly oiled plastic wrap or a damp kitchen towel. Allow it to rest for 30 minutes to 1 hour at room temperature. This resting period relaxes gluten, making the dough easier to stretch and ensuring a delicate crust.
Leftover Baked Pizza Storage
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | 3 to 4 days | Store slices in an airtight container or wrap tightly with aluminum foil. |
| Freezer | 1 to 2 months | Wrap pizza slices individually in plastic wrap then foil to prevent freezer burn. |
| Reheating | Reheat in a preheated oven at 375°F for 8-10 minutes to restore crispness. Avoid microwaving for best texture. |
Quotes From Experts
“Cold fermentation brings out the best in pizza dough flavor. A longer, slower rise develops more complex and desirable aromas.” — Culinary Science Expert
“Handling the dough gently after refrigeration is key to maintaining its iconic airy crumb.” — Artisan Pizza Maker
By following these make-ahead and storage tips, we keep our dough ready for spontaneous pizza nights, locking in that authentic Shakey’s Pizza Dough texture and flavor every time.
Conclusion
Mastering Shakey’s Pizza Dough at home opens up endless possibilities for delicious, crispy, and fluffy pizzas. With the right ingredients, tools, and techniques, we can recreate that iconic crust that makes every bite memorable.
Taking the time to prepare and handle the dough carefully ensures consistent results that rival the original. Plus, having make-ahead and storage options means we’re always ready for a quick homemade pizza night.
Let’s keep experimenting and perfecting our dough to enjoy that perfect balance of chewiness and crunch every time.
Frequently Asked Questions
What ingredients do I need to make Shakey’s Pizza Dough at home?
You’ll need all-purpose flour, granulated sugar, instant yeast, salt, warm water, and olive oil. Optional ingredients like garlic powder, dried oregano, and Parmesan cheese can enhance the flavor.
How do I achieve the perfect texture for Shakey’s Pizza crust?
Use the right balance of wet and dry ingredients, knead thoroughly to develop gluten, allow the dough to rise in a warm spot, and bake at a high temperature on a pizza stone or heavy-duty baking sheet.
What equipment is essential for making Shakey’s Pizza Dough?
A large mixing bowl, measuring cups and spoons, stand mixer with dough hook (optional), kitchen scale, rolling pin or hands for shaping, pizza stone or baking sheet, and an oven thermometer are key tools.
How long should I let the dough rise?
Let the dough rise until it doubles in size, typically about 1 to 1.5 hours in a warm, draft-free place. A second rise can be done after shaping to improve tenderness.
What’s the best way to bake Shakey’s Pizza?
Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside. Bake the pizza for 12-15 minutes on a preheated surface, rotating halfway for even cooking, until the crust is golden and cheese bubbles.
Can I make the dough ahead of time?
Yes, refrigerate the dough after the first rise for up to 24 hours to develop flavor, or freeze portions for up to three months. Thaw properly before shaping and baking.
How do I store leftover dough or baked pizza?
Store leftover dough tightly wrapped in the fridge for 1-2 days. Keep baked pizza refrigerated in an airtight container and reheat in the oven for best texture.
Why is warm water important in the recipe?
Warm water activates the yeast, helping the dough rise and develop the light, fluffy texture that’s key to Shakey’s Pizza crust.
Can I customize the dough flavor?
Yes, adding optional seasonings like garlic powder, dried oregano, or Parmesan cheese will enhance the dough’s taste and make it more flavorful.
How do I avoid a soggy crust?
Use a thin layer of sauce and toppings, preheat the baking surface, and bake at a high temperature to ensure a crispy outside and soft inside.