Pizza Dough – The Best Pizza Crust (VIDEO)
This is hands down the best pizza dough! It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. You will love this crust – it’s crisp, chewy and so satisfying. Make this and you will never want a store-bought crust again. And, you’ll be known for your pizza!
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Why We Love This Pizza Dough:
This is a make-ahead pizza dough recipe that just gets better with time and it keeps really well refrigerated for at least a week. Here’s more good news: our classic red pizza sauce and creamy white pizza sauce also keep really well in the fridge so you can fire up a pizza whenever the craving strikes. An overnight crust also makes throwing a pizza party stress-free and everyone will be super impressed by your pizza-making skills.
The #1 Secret to the Best Pizza Dough:
Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, it’s the process that makes all the difference. This pizza dough seriously tastes like it came out of a high-end pizzeria and in fact, most New York pizza doughs are fermented for at least 24 hours.
The pizza bosses of the world know the secret to an incredible dough is to let it rest and give it time. This process makes the dough much easier to work with and forms the coveted texture, rise, and bubbles at the edges.
The #2 Secret to the Perfect Crust:
Do not use too much yeast! Many of the quick pizza doughs out there use way too much yeast which makes the crust doughy and makes the center of the pizza rise while baking. If you use too much yeast, you will never achieve that thin crisp crust in the center.
The Takeaway: use less yeast and let the dough rest.
How to Make Pizza Dough Video Tutorial:
Watch the pizza dough video tutorial once and you will be a pro in no time. Here is a quick overview of the process for easy reference:
- Mix together water, salt and honey. Sprinkle with yeast and set aside 5 min then stir.
- Pour water mixture over your flour and stir to combine with a spatula then knead by hand 2 minutes. Cover and let rise 4-5 hours at room temperature.
- Transfer dough onto a floured surface and divide in half. Fold each piece of dough 8 times (rotating book fold) and form a ball. Transfer to an oiled bowl, cover and refrigerate overnight or up to 7 days. Your dough is done.
Why Fold the Pizza Dough?
Folding the dough balls 8 times with that book fold, and turning the dough between each fold, makes the gluten threads stronger and traps carbon dioxide created by the yeast to help form those beautiful bubbles in the dough.
How to Form and Bake Pizza Crust:
- Remove dough from the fridge 1 hour before using then preheat the oven with a pizza stone in the center to 550˚F.
- When the oven is preheated, place room temperature dough onto a floured surface, dust lightly with flour.
- Gently press dough down in the center with fingertips then place the dough over the back of your knuckles with both hands together and roll over your knuckles rotating around the dough as you go, keeping a 1″ thicker border. Place 10-12″ diameter crust onto a floured pizza peel.
- Add white sauce or red sauce then cheese and toppings. Give the pizza a shake over your pizza peel to make sure it’s not sticking then immediately slide it from your pizza peel onto the preheated pizza stone and bake at 550˚F for 8-10 minutes.
Tools for Making Pizza:
The right tools will make the pizza dough making the process even easier. It will also make you look like a pizza ninja to transfer your pizza from a pizza peel onto your hot pizza stone.
- Pizza Peels (a set of 2 makes the process easier).
- Flexible Food Scraper – to scrape the dough out of bowls and cut the dough in half
- Round Pizza Stone – to bake your pizza on in the oven
- Pizza Cutter – the easiest way to slice a pizza
- Instant Read Thermometer – to check water temperature
What is the Best Flour for Pizza Dough?
You don’t need any fancy flours to develop a gorgeous crust. We used organic all-purpose flour for making pizza. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. You can substitute bread flour for all-purpose flour in equal parts.
Note: We haven’t tried making a gluten-free version or any other flour, so let me know if you experiment.
Can I Freeze Pizza Dough?
Yes! It’s very easy to freeze this dough and once it’s thawed, it tastes just as good as freshly made. See our tutorial for How to Freeze Pizza Dough.
What to Serve with Pizza:
Once you have your pizza-making skills down, you will want to throw a pizza party. Pizza pairs really well with these easy sides.
- Avocado Ranch – because everyone loves a great dipping sauce
- Caesar Salad – a fresh green salad with light homemade dressing
- Avocado Corn Salad – so vibrant and satisfying
- Cobb Salad – beautiful and delicious
- Instant Pot Corn on the Cob – the juiciest way to cook corn
Pizza Dough Recipe - The Best Pizza Crust!
This is hands down the best pizza dough! It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. You'll love chewing on the crust - it's crisp, chewy and so satisfying.
Ingredients
- 1 1/4 cups warm water, 105-110˚F
- 1/2 tsp active dry yeast
- 1 tsp honey
- 1/2 Tbsp fine sea salt
- 3 1/3 cups all-purpose flour, (measured correctly) plus more to dust*
Instructions
How to Make Pizza Dough:
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In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.
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Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Knead by hand 2 minutes (dough will be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.
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Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.
How to Form a Pizza Crust:
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PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. Before forming the pizza crust, fully preheat your oven so pizza can be baked right away. Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550˚F. Also, lightly flour a pizza peel and prep toppings.
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When dough is about room temperature and oven is preheated, transfer 1 piece of dough to a floured surface, turning to lightly coat in flour. Pat the center of the dough gently with fingertips. DO NOT pop any bubbles present.
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Lift the dough over both knuckles and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles and leaving a thicker crust at the edge. Continue working the dough until a 10-12” pizza has formed. It will shrink slightly so make it a little bigger than you think. Place the dough down on a lightly floured pizza peel. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking.
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Spread on desired pizza sauce and toppings. Give the pizza another jolt to make sure it slides on the pizza peel (you don’t want it to stick while transferring it into the oven). Slide pizza onto the preheated pizza stone and bake at 550˚F for 8-10 minutes or until crust is golden brown and some of the larger bubbles on the crust are lightly scorched to ensure a crisp crust.
Recipe Notes
*Use a high-quality flour. We used organic all-purpose flour.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Thank you for this recipe! I have been searching for a good thin crust pizza dough, and this recipe more then meets the challenge. I use bread flour and cake flour, and it turns out great! I finally can just use my hands to make it fit in the pan. I love your video it helped me immensely.
That’s just awesome! Thank you for sharing your wonderful review, Debbie!
WoW! Thank you Natasha and hubby! This truely is the BEST pizza crust I’ve ever had! I believe your 8 fold method and cold fermentation process is what makes the magic happen! The dough was a dream to work with and out of this world flavor! I used your garlic white sauce which was so easy, quick, and delicious and topped it with freshly sliced mushrooms and rotisserie chicken chunks. I’m 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! Thanks again! Hugs.
Hi Pam! I’m so glad you loved this recipe. Thank you for sharing your feedback.
Hi Natasha,
The recipe worked like a charm, but I did have issues stretching the dough and had to use a rolling pin to get it started. Any reason why it may have given me trouble stretching out?
Hi Jamie, I suggest watching the video tutorial to see the process from start to finish. It sounds like it could also be too much flour added if you are seeing it shrink back too much. Be sure to measure the flour correctly since too much will make the dough difficult to work with.
Can I substitute white sugar for the honey? Table salt or kosher salt for fine sea salt?
I make pizza once a week and loved this dough!
Thanks!!
Hi Barbara, yes, the honey in the recipe can be substituted with 1 tsp of sugar. I hope this helps!
Excellent crust! Easy to make just takes a little planning. I used instant yeast and just added it to the dry ingredients and omitted the honey. No need to proof. I let it raise 4 hours then in the fridge for 18 hours. Just in time for dinner! Thanks, it’s a keeper! If you’re ever in Nashville come stay at The Opal House, our vacation rental here!
Thank you so much for sharing that with me, Debi & for the invite! That’s so thoughtful!
I just tried this recipe and my dough was not light and crispy. I measured everything to the letter but did not take the temp of my water. Do you they no that could be the issue? It was kind of dry while kneading so maybe I needed more water. I will try it again.
Hi Michelle! It sounds like it could have been too much flour. Check out my tutorial on how to measure your ingredients HERE. I hope that helps!
Hands down the best pizza dough recipe around. We have made 10 pizzas so far using this recipe! I bloom the yeast and add the flour and salt into my kitchen aid and let it do most of the work for me. Once it’s smooth I follow all the instructions listed. So easy! Chewy dough and tastes amazing.
That’s wonderful! I’m so glad you love the recipe. Thank you for the feedback.
I’ve made my own pizza dough for almost 40 years. I love to try new things, and tried the pizza dough recipe. It was so delicious!! I loved the fact that I can make it the day before, come home from work and the dough is done! Easy to have homemade pizza on a busy work night!
That’s wonderful, Barbara! Thank you for your feedback.
My dough was so dry when I was mixing it, and yes I spooned and leveled…measured ingredients correctly….I finally added a bit of water and some OO to the dough to salvage it..it turned out just OK, nothing special. I have been baking yeast doughs for over 50 yrs…my suggestion is to add the flour to the liquid until you have the right amount for a good dough.
Hi Carol, did you possibly use a different kind of flour? Also, make sure to measure the liquids in a liquid measuring cup which can help with accuracy. Also, when you click on ‘metric’, you can see measurements in grams which may help.
Excited to try this! Can I let the dough rise longer than 4-5 hours the first time, like overnight?
Hi Stacy, the cold fermention period is important in this recipe rather than letting it sit longer on the counter. If it’s a cooler environment and the dough isn’t proofing as quickly then its probably ok overnight, but if you let it proof at room temperature overnight it may exhaust the yeast and the results won’t be as good.
Do you have to let the dough sit overnight? Or can you let it rise for an hour or so then use it that same day?
Hi Marisol! You’ll see in the instructions above to cover and refrigerate the dough overnight (18 hours). This dough really needs the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast. This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE which uses more yeast. You may try using the individual pizza crust recipe instead if you want a quicker dough.
Best dough ever! Forms like a dream and holds lots of toppings-easiest and best pizza dough recipe I have ever used-will make again and again-thanks so much Natasha
You’re welcome, Jim! Thank you for the feedback. I’m glad you love the recipe.
I’ve made this pizza dough twice now, and my family loves it. This was the first time I ever attempted making my own dough, I was nervous, but it was easy and fun to do. 😋
Great job, I’m so glad that it was successful!
Hi Natasha,
I love all your recipes .Your vanilla cake recipe is my go to vanilla cake recipe .I’m planning to make this for tomorrow brunch. Should I prepare the dough now and leave it at room temperature until tomorrow morning or would you recommend refrigerate it ? Thanks
Hi! I’m glad you love my recipes. You’ll see in the instructions above to cover and refrigerate the dough overnight (18 hours). This dough really needs the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast. This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE
which uses more yeast.
Thank you Natasha! I tried as you mentioned in the instructions and it came out soo good .My family loved it.
Happy New Year 🙂
I’m glad it was loved! Thank you for sharing.
I have used a lot of different recipes and both myself and family agree this is our favorite! I use this recipe to make stuffed crusted and cheesy bread too!! So delicious 🤤
Yum! I’m so happy you enjoyed that. Thank you for sharing that with us, Nannette!
Hi again Natasha,
Would you advise for/against using a food processor for this pizza dough recipe?
Also, my Ninja food processor comes with a sharp blade and a dull stubby blade (I think specifically for dough). Would you recommend one or the other?
Thanks again.
Hi John, using a food processor isn’t necessary, and you would risk over-mixing the dough.
Hi Natasha,
Just to clarify, when your recipe says to use 1/2 teaspoons of active dry yeast, that’s going to be approximately 1/4th of a typical packet of “Fleischmanns Active Dry Yeast,” right?
I ask because other recipes I’ve seen (from other chefs) will simply use the whole packet, as if the quantity doesn’t ever need to be measured. Yeast (like baking powder and soda) is one of those ingredients that’s not obvious to me in terms of determining how much is too little or too much.
Thanks, and I loved the video and I’m looking forward to making this.
Hi John, we measure out 1/2 teaspoon. Some of those packets have About 2-¼ teaspoons in there, so I would measure for accuracy.
We don’t have a pizza steel anymore….would this dough work in a jelly roll pan?
Hi Kristy! Several of my readers have reported making this successfully in a regular pan so it should be fine.
Hey, has anyone replaced the honey with sugar and it worked out? I have a 11 month old so can’t make this with honey yet
It worked amazing! I made it for dinner that night so I didn’t refrigerate it, but it turned out great! Thanks for the recipe!
Hi Kelly! I’m glad it worked out for you. Thanks for sharing.
I’ve been making my own pizza dough for years. Your recipe has taken my pizzas to a new level. My boys love this crust!!!
Thank you for the great recipe and instructions.
Hi Scott! You’re very welcome! I’m so glad you loved this recipe.
So grateful for you, Natasha, and all your amazing recipes. I’m on my third time making this pizza crust. It’s become impossible to justify the cost of a store bought crust. I have a jumbo amount of instant yeast on hand, and it’s worked perfectly fine. I haven’t mastered the technique yet for shaping the crust, but that doesn’t matter at all. Still tastes amazing.
Isn’t it so great that we can make something so tasty & cheaper right out of our homes?! I’m happy you loved this recipe, Wendy!
Very clear instructions! My wife’s Italian tutor spoke of “folding” the dough eight times, and I could never grasp exactly what he meant until I saw your video. We just finished our first pizza made by using your method. It was great! Many Thanks!!!
I’m so glad this video was helpful, Jim! Thank you so much for sharing that with me!
Hi Natasha, will this dough freeze well? Can it go from fridge to freezer before being baked? If you can freeze the dough, how long will keep for in the freezer? Thanks
Hi Vicki! Yes, it can be. See my blog on how to freeze pizza dough HERE for instructions.
Hey! I didn’t realize this needed a day to rise! Ahhhh! What will happen if I bake it after the four hour rise period without the overnight refrigeration?
This dough really needs the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast. This is what differentiates it from a quick dough recipe such as my individual pizza recipewhich uses more yeast.
J’ai essayé plusieurs recettes et celle-ci est la meilleure, merci .
You’re welcome, happy to know that you’re enjoying our recipes!
My dough was not very sticky when I kneaded it prior to letting it rise 4-5 hours. It was a little sticky and all stuck together but hands definitely didn’t stick to the dough. I used 3 1/3 cups of all purpose flour and the exact measurements of wet ingredients. Will this still turn out ok?
Hi Alyssa, without being there, it’s hard to gauge what the dough is like. I recommend checking out our post on how to measure ingredients and definitely follow the exact proportions in the recipe until you feel confident to venture out and experiment.
Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements.
Hi Pat, without being there, it’s hard to gauge what the dough is like. I recommend checking out our post on how to measure ingredients and definitely follow the exact proportions in the recipe until you feel confident to venture out and experiment.
Hi Natasha
I adjusted the recipe by %50 hopping to get 2 15” pizza. I get about 13-13.5 inch? I added 3/4 teaspoon yeast. The dough more than doubled in the first phase. It also doubled after 18 hours in the fridge. The crust still comes out awesome and tastes great. But should the dough rise that much after being in the fridge for 18 hours?
Hi Farrah, it should rise quickly like that. Make sure to adjust the whole recipe properly. Here are the measurements that should be with 3/4 tsp of yeast. Also make sure you are using the correct type of yeast.
1.88 cups warm water, 105-110˚F
0.75 tsp active dry yeast
1.5 tsp honey
0.75 Tbsp fine sea salt
5 cups all-purpose flour,
Thanks very much. I think that’s how I got the adjustment to the measurements. But I do not see that any more.
Can I replace honey with sugar one to one measurement? Allergic to honey.
Hi Farrah, you can click Jump to recipe then click Servings. I haven’t tested that but I think that will work. Let us know how it goes if you test that out.
Hi Natasha,
Your pizza recipe is out of this world. However I have two questions
1- what adjustments to make to the measurements for 2-15” pizza
2- what size containers to store the individual dough balls in. My current one is a Pyrex 8.5” W and 4” H. Too big?
Thank you very much – Farrah
Hi Farrah, If you click on the serving size, you can adjust the size of the recipe up or down and it will adjust the list of ingredients. That is probably a little larger than necessary but it won’t hurt the dough to have a larger container.
Is it okay if the dough rises a bit in the fridge? Mine did.
Yes that’s alright. Let us know how it goes, we’d love to hear!
Hi Natasha,
I just put together this dough to di its first rise for 4-5 hours. I read some reviews and see none for making a deep dish.
My husband found your recipe and wants me to try it. We di ricotta the mozzarella cheese on the bottom covered with toppings then sauce in top. Any suggestions? Pre bake crust at all? We have a very well seasoned pizza pan we will bake in 14 inch. Any help would be greatly appreciated. Thank you. Angela
Hi Angela, I haven’t tried this to make a deep dish specifically to advise. If you experiment, let me know how you liked the recipe.
I do not have a pizza stone. They’re a little expensive. I do have a metal pizza pan I’ve never used. What are your thoughts?
Love your channel and your wit!
Hi Carla! Several of my readers have reported making this successfully in a regular pan. I’m glad you love my recipes. 🙂
This is the perfect pizza crust! I’ve tried lots of recipes but this is the best and it freezes well. Thanks for sharing Natasha
Wonderful to hear, Kathy! Thanks for sharing.
This is good to know, that you just use All Purpose . I will try this next time. I always use the 00. if it works out that will be great! Thanks Judy
Hi Judy! Let us know how it turns out! 🙂
I’ve been using the recipe with KAF bread flour and it’s down right perfect.
Glad to hear that! 🙂
I can’t wait to try this recipe! Can the recipe be doubled?
Hi Cindy, I have made a double batch before without issues. I doubled all ingredients. I preferred to keep them in the smaller bowls, it was easier to separate them beforehand.
The best recipe I’ve tried in many years! A keeper. I appreciate the detail and skill in your recipes, Natasha. Thank you so much!
I’m so glad to hear that. Thank you!
hi Natasha, quick question. why the discrepancy on your Flour to Dry Yeast ratios in this recipe versus your individual pizza recipe doughs. One has 1/2 TSP of Yeast for 3 1/3 flour… the other 1 TBSP for only 2 cups of flour. Shouldn’t the ratio be the same?
Hi John! This dough really needs the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast. This is what differentiates it from a quick dough recipe such as my individual pizza recipe which uses more yeast.
I made this recipe yesterday and baked the best Pizza I ever had, using your Pizza homemade Sauce (I used Pomi brand chopped tomatoes because they taste delicious and they have no salt and zero added sugar). Thank you for helping us enjoy pizza without the 2000 mg of sodium and lots of fat. Your crust was also beautifully crusty
You’re welcome! I’m so happy you enjoyed it, Antoinee!
Your site is very inspiring and informative. Could you please tell me if your dough receipe is good for pan pizza?
Thank-you
Michael
Canadian Pizza Addict..lol
Thanks Michael and yes, that will work too!
Hi Natasha, thank you for the amazing recipe! When I spread out the dough and put it in the pizza pan, it shrinks back up. Do you have any idea on why that might be?
Thank you for your response!
Hi Darya, I suggest watching the video tutorial to see the process from start to finish. It sounds like it could also be too much flour added if you see it shrink back too much. Be sure to measure the flour correctly since too much will make the dough difficult to work with.
Hello! I made a mistake and used 3 1/2 Cups flour instead of 3 1/3 cups flour. Can I still use it? Will it just be a denser pizza? or worst cass scenario? Should I throw away and start over?
Hi Rachelle, I hope it still works out for you. It’s a bit more flour than called for so the dough may be a bit more dense.
Is there a reason why you don’t add oil??
Thanks for your response!
Hi Marie, that’s right, none. We do oil the bowls that we put the dough into but it isn’t necessary to put it into the dough itself and the texture is perfect!
You are awesome and so are your recipes. Your videos are so helpful. Keep doing what your doing. I have made many of your recipes that have become family favourites. Thank you🥰
🍕 turned out awesome and I now make my own pizza sauce
Hi Julia! Thank you so much. I’m glad you love my recipe.
How would you adjust this recipe using sourdough discard rather than dry yeast?
Hi Matt, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Delicious! I made this last night, in the middle of a hurricane. I used a whole packet of yeast and let it rise for 1 hour. Turned it out on a baking sheet and made 1 large rectangle Mexican pizza. We loaded it with ground beef (mixed with taco seasoning) cheddar cheese and baked for about 30 minutes at 425. When it came out, we topped it with diced tomatoes,
shredded lettuce and sour cream. It was sooooo good! I can’t wait to try this as a regular pizza with tomato sauce and mozzerella cheese.
Perfect time to try this recipe and I’m glad you enjoyed it!
Hi Natasha!
This recipe is fantastic! I followed it to the T and my grew-up-on-the-east-coast-with-great-pizza husband absolutely loved it! 🙂
I do have two questions – (1) If I double or triple the recipe for a party, is it better to make one big batch, or two/three different smaller batches? (2) do you recommend keeping the small balls of dough in their own bowls to ferment, or will they be okay if I use a big container to store them all in one?
Thanks in advance for the advice and happy Fall Equinox!
Hi Crystal, I have made a double batch before without issues. I doubled all ingredients. I preferred to keep them in the smaller bowls, it was easier to separate them beforehand.
This is excellent. However, I highly recommend weighing flour with a scale in grams. I’ve made it both ways and get MUCH better results when weighing.
Thank you so much for that suggestion, Katie! If you scroll down to our printable recipe card, most of our recipes have a metric conversion option where you can see weight measurements 🙂 You can also check out our post on measuring which should help.
just my partner and myself…..can I freeze this dough after 2nd rising in fridge? Or should I bake it without toppings then freeze?
Love your recipes!
Hi Carol, see this blog post for reference, “how to freeze pizza dough.”
Hi regarding my previous post back in March. I learned the secret to the nice stretchy, flavorful cheese like in fancy pizza parlors. It’s using whole milk mozzarella instead of part skim. It makes a huge difference. Unfortunately, shredded whole milk mozzarella is hard to find. I only find it at Sam’s club in 5lb bags. Price is same as part skim. Thanks
Hi Luke! Thank you for sharing that with us. 🙂
I accidentally used 2 1/4 tsp of instant yeast , will that effect the dough?
Hi Judy, I haven’t tried this with instant yeast, so I’m not sure how that will affect the rise in the fridge.
After many fails at making pizza dough, I have finally figured out how to make a good crust by following your excellent video. Discovered I wasn’t treating my yeast properly or measuring flour correctly which threw everything off balance. Can’t tell you how happy I was when I turned out that nice silky dough onto my board. Success finally! I also made your white sauce recipe and it turned out excellent. Lots left over so I might use it as a layer in lasagne. Thank you so very much. I learned a lot. Quite happy with the results.
Hi Lita! That’s wonderful! I’m so glad that it turned out for you. Thank you for sharing your experience.
I’m getting rid of all my other pizza crust recipes. This is perfection. I’ve made it before and it was great so I thought I’d give it another go. I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. This time I added a brush of garlic butter over the crust and pre-cooked it for just 2-3 minutes before putting the toppings on. Can you say DROOL?!? It was perfect! Thank you for bringing my search to an end!!
Love it! Thanks so much for your awesome feedback and review, we’re so glad you love it!
I have made this a few times now. I really like using bread flour over AP if anyone wants to try it that way. It turned out really good. Great recipe!
Thank you for sharing, Cheryl! I’m glad it turned out great!
Nice recipe.
Can I use 00 flour?
If so, same measurements?
Hi John, I haven’t tested it myself, so I’m not sure if the substitution is exact straight across, but I have had one reader report good results using 00 flour.
Very good pizza dough and I’ve tried so many over the years! The only downside is that the dough is so sticky that when kneading by hand, I feel I lose a good chunk of it and feel it is a bit wasteful. Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? Thank you for sharing your delicious recipes with us!
Feel free to try that if it will make the process easier for you. Thank you for your good comments and feedback, Sophie!
I’ve tried many pizza dough recipes and this is my favorite by far!
So glad you love this recipe, Monique!
hi! i just made the dough and waiting for the first rise. i would like to use the dough for dinner tonight, so about 8 hours from now, and NOT putting in the fridge over night, is that ok?
thanks!
Hi Morgan, this dough really needs the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast. This is what differentiates it from a quick dough, it’s well worth the wait. Check out this homemade individual pizzas recipe instead.
This is a good recipe, as I prefer the thin crust pizza myself. I’ve made the dough exactly as the directions state and refrigerated only one half overnight, while I baked the other half immediately after the first rise. I honestly could not tell a difference and nobody else in my family could either. Unless you make/eat a lot of homemade pizza dough, I don’t believe you will either.
I’m an idiot. Let the dough rise and forgot to put in the fridge overnight.. think it’ll still be good?
Hi Sara, I’m not sure. Please update us on how it goes!
My oven only goes to 500F. How long should I bake it for?
I love using this recipe and your tutorial video is so helpful!
Hi Rebecca! I’m glad it’s helpful! It may require a few more minutes. You’ll have to watch it in the oven.
I am a junior is college and I made this recipe for a “make your own pizza night.” I had 8 people there but they tend to eat a lot so I doubled the recipe and had some left overs. I was nervous with how little yeast there was but I always follow the recipe at least once before changing it and despite my nerves it worked great. This recipe was requested by my friends and I promptly sent them the link. Highly recommend.
Hi Michelle! Thank you for sharing my recipe. I’m so glad it was enjoyed. 🙂
Taste great but how can I add more bubbles? Fold dough more?
Hi Marie, make sure you’re not pressing all of the air out of the dough as you roll it out.
Could this crust be made Gluten Free and how would I change it? Would GF flour work?
I have not tested this with gluten-free flour. You might also want to check the comments section if someone else already tried it.
I have been searching for the best pizza dough recipe for several years and I do believe yours is the one. At what point can the dough be frozen? Immediately after the first rise, or after the overnight in the refrigerator? Also, what would the thawing and use directions be for dough that has been frozen?
Hi Sheri! I’m glad you found this recipe. I have a blog post on the freezing and thawing process. Click on my recipe link here, how to freeze pizza dough.
Thank you so much for this recipe! I just got through using this dough recipe with hamburger and cheese and it came out wonderful! I am so grateful to you for posting those tips, because I didn’t know how to knead the dough that way. I was going to get the rolling pin and now i know that really isn’t necessary.
Thank you Natasha!
So glad to hear that, Tiffany! Thank you for the feedback.
Perfect crust! I have been looking for a new one and I couldn’t be more pleased.
Thank you and keep up the good work!
You’re very welcome! So glad you enjoyed this recipe.
Hello
Thanks for recipe
I have tried pitta bread and was perfect 🤩
Thank you
I want to try this recipe
Can you substitute some whole wheat flour instead of some all purpose flour?
I’m so glad you enjoeyd the pita bread! I haven’t tried wheat flour, but it would make the dough tougher if using whole wheat.
First time making this. I covered the dough in a bowl twice the size as the ball. Put it in the fridge last night and this morning I found the dough more than double in size trying to ooze out. Should this have happened? Going to try to use it tonight. Just not sure what I did wrong. In your video, it shows the dough you put in the fridge to be the same size as the one you took out.
Hi Jennifer, it does grow a little but not double. A couple of things that could cause that – using more yeast than called for in the recipe or letting it proof too long or at too warm of temperature before refrigerating. The little bit of yeast in the dough should cause a slow cold fermentation with a very slow rise. I hope that helps! It’s still useable though, it may just be a little more bubbly.
Is it necessary to use a pizza stone? I don’t have this. Can it be cooked on a pizzazz? Or on the oven grid?
Hi Lisa, One of my other readers shared that she uses just a regular pan and loves this dough.
Do you have to rest it over night or could the 8hrs in the day work?
I have always refrigerated but here is what one of my other readers said, “This is the best pizza dough that I have ever done…we use it regularly and quite often on the same day, and it still works perfectly.” I hope that helps.
This was the best pizza dough I’ve ever made. Thank you for the recipe! It’s a keeper in our recipe box now!
We topped one with pepperoni, green pepper, mushrooms, and cheese; and, we topped the other with pepperoni and cheese.
That’s wonderful! Thank you for sharing, JoAnne! So glad you enjoyed this recipe.
Hi Natasha. My oven does not go all the way to 550. Can I broil instead of baking. Thank you. Btw. Love your recipes keep them coming
Hi Lin. Baking is important for the crust, just broiling will not be enough and will burn it before it bakes through. You can set your oven temperature on the highest setting and just watch the dough, it may take longer to bake but it will bake eventually. If you want a more golden-brown crust, you can broil for a few mins towards the end. I hope that helps.
My dough has been rising for 4 hours and it has nor doubled yet. Does it need to double in size? and is it still OK to use? I made this dough last week and ir had no problem doubling in size but maybe today I didn’t use as much yeast. please advise!
Hi Rachelle, it’s hard to say what went wrong without being there, but if you didn’t use as much yeast, that is likely the culprit. Substitutions/ changes may hinder the recipe outcome. I always suggest making a recipe as written.
Hey, trying out the recipe soon and was wondering for the nutrients facts what is considered 1 serving? Just the one ball of dough or one slice ones it’s made into crust and cut?
Thanks can’t wait to try it out
Hi Justin. The serving number for this recipe is 8. The nutrition facts is per serving. This makes 2 pizza’s about 10-12” each.
Can you use this pizza dough recipe on a regular pizza pan in the oven?
Hi DeAnn, yes that will work!
Love your recipes. We are planning on having a pizza party. Can you use this dough in a pizza oven?
That sounds fun and yes, that will definitely work!
Hi Natasha
Definitely wud like to try it out.
Can I prebake the pizza base
beforehand and then later before dinner at the sauce and toppings. If yes will it be at same temperature and for how long. Thanks in advance..
Hi. I have not tested this to advise. I think it can be done but you’d have to experiment with it.
I like the honey instead of sugar. I often put that in my rolls but didn’t think to do it in pizza crust. I wondered why the salt went in with the yeast as most recommend adding it to the flour as it stops the yeast.
I hope you love it with the honey Miriam!
Thank you for your wonderful recipes, and your great personality!🙏❤️
You’re so nice! Thank you, Carol! I’m so happy you’re enjoying my recipes!
Natasha, I love your recipes!! Thank you for sharing them.
For the pizza dough could I substitute Gluten free flour? If I can would the measurement change?
Thank you,
Cheryl
Hi Cheryl, I have not tested this with gluten-free flour. You might also want to check the comments section if someone else alredy tried it.
Why follow your ingredients when pour liquid mixture to flour.is dry not like your video shows is sticky.pls let me know what is the reason.with many thanks
Hi Ee, did you possibly use too much flour? Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Wow excellent recipe. My family loved it. We cooked it in my wood fire pizza oven at 500 on pizza stone. Cooks in less than 5 minutes. Going to make it again this weekend!
Thank you! So glad you enjoyed it.
Love this recipe. What can you substitute for the honey if you don’t have any.
I think it would work just fine to substitute maple syrup for honey in equal amounts.
THE best recipe I have tried. I have been looking for a good recipe for the longest and this is the ONE! I used instant yeast and no difference. The one thing I had to adjust was the water. I had extra flour but a little bit of water fixed the issue and the dough looked just like yours in the picture after. Thank you for sharing this with us!
Thank you so much for sharing that with me, Lauren! I’m so happy you loved it!
Made the pizza dough last night. It is awesome pizza dough, best ever. Thank you for sharing
Hello Iona, thank you for the awesome feedback. Happy to hear that you love this recipe for pizza dough!
This sounded so good we are trying this tonight. The dough is rising as we speak…will let you know….
I hope you love it, Patricia! Pizza night sounds fabulous!
Made this last night with the white sauce and it was absolutely phenomenal! Can’t wait to try it with the red sauce!
Yum! so good! I’m so glad you enjoyed it!
This is my go-to dough recipe! I’ve used it multiple times. Usually I use it within 24-48hours or I’ll freeze the dough and use it later. This time, I did a double batch to make pizza twice in the same week. I’m exactly one week out from when I made the dough and when I pulled it out to use the second half today it smells VERY fermented. Is this normal? Is it still safe to eat?
Like I said, I will always stay loyal to this pizza dough recipe because it really is the best!!! Just wondering if up to one week in the fridge is accurate? Thanks!!
Hi Melissa! I’m so glad this isyour go-to! We best enjoyed within 3-5 days. You are welcome to freeze this dough if you need it to store longer, you can let it ferment in the fridge after it thaws, but I would recommend using in within a couple of days for the best results.
I have made your dough a couple times. Everyone loves it. The kids gave it two thumbs and ten toes up!!
I have a daughter who is allergic to honey and does not tolerate sugar. Can I sub pure maple syrup for the honey?
Hi Yvonne, I’m so glad your children enjoyed it and I think that would work just fine to substitute maple syrup for honey in equal amounts.
Hi Natasha, I just found your website and I am anxious to try your recipe. I do not have a pizza stone, can I just bake it in my regular rectangle pan?
Hi Carmen! Yes, that would be just fine. One of my other readers shared that she uses just a regular pan and loves this dough.
Excellent recipe! Used instant yeast as I didn’t have active dry yeast. Easy to follow recipe and the best pizza recipe tried at home so far (have tried many many before). This recipe is a keeper! Thanks Natasha
So glad that worked out well! Thank you for the review and for sharing that with us.
I wish you had listed the flour by weight. I know how much cups can vary.
Hi Ellie, click on “metric” underneath the ingredient list and it will convert to grams for you.
Terrific! Thank you so much! This should make everything much less to chance!
You’re very welcome!
Can you substitute starter for the yeast? If so how much? If not do you have a recipe that you can use starter with?
Hi Lucy, I haven’t tried this with a sourdough starter so I can’t advise on that but it sounds like a great idea. Let me know if you test that out.
Yes Lucy, you absolutely can. I’ve used 60-70 grams of active sourdough starter and it worked amazing !! Honestly, I like the flavor of the dough better with sourdough then commercial yeast.
Natasha!
BEST pizza crust I’ve ever made (and I’m 65, and this is not my first pizza rodeo! 😉
The family was very pleased, we loaded it up with a little of everything and it came out beautifully with a crispy and chewy texture that was delicious.
Thanks so much for yet another outstanding recipe!!
I’m so glad it was a hit with your family, Bubbie! It sounds like you found a new favorite! That’s so great!
WOW! i followed directions to a T. SO GOOD. left in fridge for 48+ hours and it was so so good. Made in gas oven on 550. did a slight broil at the end to crisp up the top. SO GOOD AND EASY! thank you natasha!! will keep this one in my recipe stash 🙂
That’s just awesome! Thank you for sharing your wonderful review, Sophie!
Not sure why this happened but I had way more flour left in the bowl. I will not use this recipe again.
Hi Deata, sorry to hear that but I have never encountered an issue following this recipe and it’s hard to tell without being there when you tried it. But were the ingredients measured exactly as it’s recommended in the recipe?
l did as well and l measured my flour, water exact. All l did was add extra water. I put it to the side to allow it to rise. We’ll see what happens!
Thank you, Natasha. I have been looking for a pizza dough recipe that would make crust like you get at good pizzerias. This is it. Wow, the secret of less yeast and the overnight or longer fermentation time is definitely the key. It mess the best crust ever. The crunch is just like you have in your video. My family loves it.
I’m so happy this was a hit with your family, Andrea! That’s so great! Thank you so much for sharing that with me!
Can you substitute 00 flour instead of all purpose flour when making this recipe, if so do you use the same amount.
Hi Baxter, I haven’t tested it myself, so I’m not sure if the substitution is exact straight across, but I have had one reader report good results using 00 flour.
After trial and error, used 00 flour cooked it in Ooni 12 in pizza oven at a temperature of 625 to 650 came out Niceeee. Definitely will be making this again. Crust puffed up and used your pizza sauce recipe 5 stars
Awesome! Thank you for the great review for this recipe.
Love this pizza dough. I was wondering if I were to double/triple the recipe, would I also double the water, honey and yeast mixture?
Hi Joana, I have made a double batch before without issues. I doubled all ingredients.
I have more of a question than a comment although I would like to mention how much I love this recipe and have made this dough many times.
My question is, is it OK to use the dough on the same day as it is made or is it a must to refrigerate overnight? I made it in the morning. After rising it will be ready for the folding mid afternoon. Can I bake it at dinner if I refrigerate a couple of hours?
Hi Barbara, I have always refrigerated but here is what one of my other readers said, “This is the best pizza dough that I have ever done…we use it regularly and quite often on the same day, and it still works perfectly.” I hope that helps.
Hi Natasha!
I LOVE this recipe for thin crust pizza . It was my first time making pizza dough and this will be my forever go to recipe. On the occasion that we would like a little thicker crust, would you stick to this recipe and don’t divide it? Or use your other pizza dough recipe that you have for single serving pizza and use all those of it to make 1 pizza?
Sincerely your biggest fan
Hi Susan, you can have a thicker crust with this dough by not stretching the center as much when you roll it over your knuckles, but a true thick crust would need to be a different recipe.
Just wanted to say how much I love your recipes. So easy and so delicious. I’ve tried many of them and they were all excellent. I want to make individual pizzas using your pizza dough recipe. Can I use small pizza pans by splitting the dough and on a regular pizza pan. I don’t have a stone. Would the temperature be as high as the stone?
Hello Helen, I imagine that will work. However, I have not tested that personally to advise of the timing, etc…Please share with us how it goes if you do an experiment.
Mine was really sticky and hard to roll out when it was time to bake it, is it supposed to be like that or did I mess something up?
Hi Tori, the dough is sticky but it shouldn’t be that difficult to work with. See step 3 for tips to help. Also, be sure you are measuring your ingredients correctly, by viewing our tutorial, how to measure ingredients
Good morning, Would rapid rise yeast work for this recipe? Thank you
Hi Alyssa, I have only tested this with regular yeast and not instant or rapid-rise yeast so I can’t speak to the process changes if you are substituting that ingredient without testing it myself. My guess would be to keep the process the same.
This is it. After three years of making pizza at home I have finally found a dough recipe to stick with. This is the first time I’ve made dough that behaves like it’s supposed to – elastic, easy to stretch without tearing. The finished texture was perfect. It could use a little more flavor. Next time I’ll experiment with adding garlic powder to the dough, or brushing some on the finished crust. Thank you for this recipe!
I’m so glad you found a favorite on my blog! Thank you so much for sharing that with me.
Will this pizza dough recipe work for high altitude cooking?
Hi Melissa, you may need to make a slight adjustment due to altitude. Here’s what one of our readers wrote: “I use a cast iron pan and once the oven is the right temperature I put the pan on a hot burner just for three minutes then finish it off in the oven. Works perfect for a crispy crust. Also I am from Alberta and I guess because of altitude use only just over 2 cups of flour. Love your recipes 💕🇨🇦” I hope this helps!
Hi Natasha, would it matter if I use instant yeast instead of active yeast?
Hi Esther! yes, ensure to use the recipe as written for the best result. I hope you love it!
This looks scrumptious but my dough turned out nothing like this!:(
It was so hard to spread it with knuckles, it was shrinking again and again! And it puffed into a thick dough rather thin with bubbles! I used rolling pin the second time coz my dough was hard to spread with knuckles , this one was thin but again nothing like yours:(
Hi Aman, I suggest watching the video tutorial to see the process from start to finish. It sounds like it could also be too much flour added if you see it shrink back too much. Be sure to measure the flour correctly since too much will make the dough difficult to work with.
We have an Ooni gas pizza oven- it is awesome. We tried several recipes and ALWAYS come back to this one! Thank you Natasha!
That sounds amazing, Maria! Thank you so much for sharing that with me! Now I’m craving pizza 🙂
LOVE this method!! I used to use this exact recipe for Years but have discovered a sour-dough one and tried this method and hotter temp with the sourdough ……. crust was off the charts. I usually use parchment under but I loved doing right on the peel. The crust was AMAZING. This is a keeper
Thank you for the review, Leslie! So happy you enjoy this crust!
We love your pizza crust. Thank you for putting the nutrition facts. My son is type 1 diabetic so it makes our life easier already having the carbs for the recipe totaled!
You’re welcome, Bonnie. I’m glad that helps!
Natasha!!!!!! Seriously the BEST homemade pizza dough ever! Easy, light, fluffy, delicious! The dough was easy to work with and you HAVE to measure your ingredients properly!! The red and white sauce were fantastic! Thank you so, so much for sharing! Love your recipes!
Thank you for your awesome comments and review, Lina! So glad you love this recipe.
Omg, this is the best pizza dough I have ever made, and I’ve been cooking over 50 years.
Thanks for another great one Natasha!
That’s awesome feedback, Dana. Thank you for sharing!
Just pulled dough from freezer today and made my pizza.
Husband said it was best I’ve made, and I’ve been married 46 years. Thanks again for sharing, you can teach an old dog new tricks. Keep up the great work team Natasha!
Wow! That’s just awesome! Thank you for sharing your wonderful review, Dana! It sounds like you definitely found a new favorite!
I always say you should read the entire recipe before adding it to you menu. I planned this pizza for this evening. How do you think it’ll turn out if I skip the overnight?
Hi Tim, this dough really needs the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast. This is what differentiates it from a quick dough, it’s well worth the wait. Check out this homemade individual pizzas recipe instead.
Great crust. Waited an extra night. Was perfect. Just made another batch for later in the week. Thanks!!
Excellent! Thank you for the review, Tim. I am so glad you enjoy this recipe.
This pizza dough recipe is great! I have made it several times now and it will always be my go-to! I was wondering however if I could not cut the dough in half and just make one big pizza? Would this affect the amount of time needed to rise or any other step?
Hi Jordan, if you have a big enough pan and oven for that, it should work! I hope you love this recipe!
Thank you for this recipe! It turned out great, so I would like to double it. Do I double all of the ingredients or would that be too much flour ? As I was mixing it, it didn’t feel as flexible as in a single recipe (it’s currently resting, so I still don’t know of it will work). Thank you !
You’re welcome, Natasha. I have made a double batch before without issues.
Dough is so tasty and airy. First time making pizza and whole family said it was the best they’ve ever had. Thank you SO MUCH for this easy recipe!
Wow! That’s so great! It sounds like you have a new favorite, Tanya!
I tried making this but instead of mixing it by dough, I used a kitchenaid mixer. It says the dough is supposed to be sticky but even though I measured it perfectly, it was not really sticky and the ball was somewhat firm. I had hard time stretching out the pizza too cuz it would just rip even though I had it out for an hour. Is it cuz I kneaded it with a mixer?
Hi Jess! I’m sorry for the frustration. I am not sure if that would have been the reason. Did you make any substitutions or use different flour? I would look through the steps and instructions again and make sure nothing was missed. Also, you mentioned that you measured it perfectly. If you have not already, Click HERE for how to measure ingredients tutorial. Too much flour makes this dough difficult to work with.
Just made your pizza dough and I am very pleased with the taste. I worked making pizza years ago and I feel the dough should sit out longer than 1 hour. I had a little trouble stretching it because it was still cold. Knowing what I was doing made it easier for me to stretch the dough. That’s why I gave it 4 stars. The taste was delish and I will make again.
Hi Cathy, thank you for sharing your experience making this recipe.
Best pizza dough/crust I’ve ever made! Making pizza with out a peel was challenging but it still came out so delicious!
Thank you for sharing, Carissa! I am happy you enjoyed this recipe. Yes- it could be a challenge! 🙂
Your pizza dough is absolutely incredible! It’s a fail proof recipe !!
My family loves it ❤️
It is so great to hear that. Thank you for sharing and for the excellent review.
Hi Natasha,
I tried this pizza recipe and it’s absolutely amazing!! We love your blog. I am wondering if this recipe would be good even without a pizza stone.
Thank you,
Serena
Hi Serena! Thank you for the review. I am happy you loved this recipe. Yes, that would be just fine. One of my other readers shared that she uses just a regular pan and loves this dough.
Hi! First time making pizza dough by scratch! My dough was not sticky when hand kneeding…I plan to use it anyway, but might make another batch just in case. Do you know what might have gone wrong?
Thanks!
Hi Katrina, I recommend ensuring you didn’t use too much flour. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Hello, Natasha! Thank you so much for sharing such delicious recipes with us!
It’s a fantastic recipe. I attempted it the same way you did, following every instruction you mentioned. I tried this recipe in my wood-fired oven. It turned out fantastic. It was fantastic. It is my second visit to your website, and you always have the best recipes. I am a huge fan of your cooking. Thanks!
Thank you for following the instruction as it is, I’m glad you enjoyed it!
Hi Natasha, I love your pizza dough unfortunately I had trouble with my last batch of dough. When rolling it over my knuckles the dough “dropped” seeming too heavy and causing holes in the dough and making it difficult to get a circle. Also the edge wasn’t “airy” – was the dough too moist? Any tips on how to correct this problem? Many thanks.
Hi Joy, make sure to let the dough rest for a bit at room temperature after refrigeration, per the instructions. This helps the dough to soften up and be easier to handle.
I’ve made the pizza crust, and now it’s in the fridge awaiting for the weekend to come so we can finally try out first homemade pizza from scratch. My question is, should I have kept the pizza dough in smaller bowls while leaving in the fridge? They are becoming quite the size and they seem to be expanding each day. Lol
Hi Susan, you need a little room for expansion but they should not expand much in the fridge unless too much yeast was added. I’m not sure if that is the case or not, but that’s one possibility.
Great recipe. Perfect amount makes four 9 inch crusts. I make 9 inch pizzas for a couple reasons. #1 fits most toaster ovens. No need to heat up big oven. #2 Easier to roll out than one large size. #3 Kid friendly feeds two kids. I bought 9 inch aluminum reusable pizza pans on Amazon for $3. Also I made the dough in bread machine and let it do the work. The BEST thing about your recipe is the secret of aging the dough. I didn’t know. It makes a huge difference on flavor and texture. After three days in fridge dough develops a slight sour smell and adds wonderful flavor like hint of beer. I guess from the alcohol being made during fermentation. And excellent texture. Just like you say like fancy pizzerias. Thanks for sharing.
Thank you for sharing your fantastic feedback, Luke! I’m happy you loved it!
Oh and sorry I dumbed down your recipe by using bread machine. But I’m not into hand kneading. Too lazy. Machine version worked fine for me. Crust bubbled nicely and tastes fancy. Again, aging is the key secret I didn’t know even longer than 24 hrs. I went three days. Thanks again.
No worries at all, as long as you loved the end result!
No need to publish this unless you choose to. Your mission should you choose to accept: Find out and share the secret of how those fancy pizza joints get that nice stretchy cheese. I can’t do it. Is it the cheese or the cooking method? Thanks again
Hi Luke, it is usually because of the cheese. Thanks for the nice idea and suggestion!
Luke, if you are using pre-shredded cheese, that might be why you don’t get the stretchyness from it. There is something added to pre-shredded cheese that keeps it from clumping that affects the way it reacts in melting. Shred from a block and see if that helps. If it doesn’t, try a different brand/kind and shred it yourself. Good luck!
hi Luke, how long did you bake and at what temperature for the 9″ size and with the aluminum pans?
Your crust looks delicious!
Can you tell me how I can make “cheesey bread” with this recipe? My grandchildren love it without toppings. I want to make both ways.
Hi Teresa, I have not made this into cheesy bread but I am sure this dough will work just fine for any cheesy bread method or recipe you use.
Wow, Natasha!
I’ve never had much luck using yeast but I thought I’d give this one a try because it looked simply amazing. We just finished dinner using one dough as a buffalo chicken pizza and the other one was a garlic white chicken pizza (also used your white sauce recipe – YUM!). The dough was the perfect combo of crispy/chewy! I love all the bubbles that came from the overnight cold fermentation. This is now my only pizza dough recipe and no more using canned pizza dough from the grocery store. I have slightly more confidence using yeast now, too! Oh, and I don’t have a pizza stone and used a large sheet pan for both pizza’s and they were still aaaaamazing!
Thanks for making me look like a real chef in the kitchen!
I’m so happy you gave this a try, Patty! Thank you so much for sharing that with me.
Super easy. I thought I followed to a T, but as in my last comment I used instant yeast, and I remembered I used 00 flour. Maybe that why it wasn’t sticky as shown in the video. I’m making this for me and my husband for Super Bowl.
I don’t know what I did wrong. I had instant yeast, so maybe that was it. The dough was not sticky at all as shown and stated. I’m making pizza tomorrow so wish me luck!
Hi Patricia, I haven’t tried this with instant yeast, so I’m not sure how that will affect the rise in the fridge, but that is likely the culprit with your outcome.
Hi Natasha! Update: I made ur pizza recipe and it tasted great but the crust (not under the sauce) was doughy and I don’t know why? I measured the flour correctly with a scale too
Hi Ashley, ensure there were no substitutions to the ingredients or the process. Especially yeast – don’t use too much yeast! Many of the quick pizza doughs out there use way too much yeast, making the crust doughy and making the pizza’s center rise while baking.
Yes I made no substitutes and I used the correct amount of yeast. Did I not knead enough?
It’s hard to say without being there. I recommend reading through the recipe and watching the video again to ensure there wasn’t a missed step.
Will give it 100 stars if I could. Husband said, “better keep this recipe, this is really good”. I have tried many other pizza recipes and this one is the only one that truly I enjoyed making and eating. Many thanks, your recipes bring me happiness.
Wow! That’s amazing! Thank you for your thoughtful review, Gladys! I’m so happy to hear you both enjoy this – that brings me so much happiness!
I am in the process of making this pizza dough and can’t wait to try it. My oven has a “proof” setting. Can you tell me anything about using this function for this recipe?
Hi Jane, I haven’t tried it with the oven-proof setting to advise. If you experiment, let me know how you liked the recipe.
Hi Natasha! What can you use instead if you don’t have a pizza stone?
Hi Ashley, it’s best on a pizza stone, but a regular pan will work great also.
Do you have a tip on how to transfer the pizza to the hot pizza stone if you do not have a pizza peel?
HI Julia, I would put it on parchment paper in that case and slide it off the back of a baking sheet.
Do you mean that you put the pizza on the parchment on the stone at 550? Thx!
Hi Melody, Use parchment paper to slide the pizza onto the stone if you do not have a pizza peel. I would not leave the parchment paper on the stone. Most parchment paper cannot handle the heat.
I use parchment paper right in the oven with out any problem
After years of trying to perfect my pizza dough, this recipe nails it! Turns out I was using too much yeast and not allowing fermentation! This is a keeper!
Yay, love it! Thanks a lot for your good comments and feedback, Julie. I’m so glad that you found your new go-to recipe!
Homemade pizza dough.
Natasha, when pizza dough is stretched and it shrinks back, is the dough ready? Does it need more kneading? I put dough in the fridge overnight and it more than doubled in size? took it out for several hours to become room temp and kneaded it again but only briefly. Please help. JOHN Z.
Hi John, you should not have to knead the dough after you take it out of the fridge or you will deflate it and lose all those nice bubbles that the dough has created. I suggest watching the video tutorial to see the process from start to finish. It sounds like it could also be too much flour added if you are seeing it shrink back too much. Be sure to measure the flour correctly since too much will make the dough difficult to work with.
Ugh can’t wait to make this!!! Looks exactly like bomb authentic restaurant pizza. Yum
I hope you love it, Danielle!
Natasha,
This is the best pizza dough that I have ever done…we use it regularly and quite often on the same day, and it still works perfectly. It goes super in our pizza oven and we love doing lamb, olive and feta pizzas and also Tandoori chicken, topped with yoghurt sauce after it’s cooked. An amazing recipe. Thanks so much
Sounds perfect, good to know that this is now your go-to recipe!