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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!

Baked Pizza dough crust with cheese

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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.

view of inside pizza dough to show pizza crust texture

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.

Pizza dough ingredients with warm water, flour, yeast, salt and honey

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:

  1. Mix together water, salt and honey. Sprinkle with yeast and set aside 5 min then stir.
  2. 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.
  3. 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.

Step by step forming pizza dough and letting it rise in bowlFolding pizza dough and letting it cold ferment in the refrigerator.

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:

  1. Remove dough from the fridge 1 hour before using then preheat the oven with a pizza stone in the center to 550˚F.
  2. When the oven is preheated, place room temperature dough onto a floured surface, dust lightly with flour.
  3. 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.
  4. 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.

Forming a pizza crust and baking on a pizza stone

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.

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.

side by side baked pizzas with white sauce and red sauce

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.

Pizza Dough Recipe - The Best Pizza Crust!

4.96 from 103 votes
Prep Time: 10 minutes
Cook Time: 1 day
Total Time: 1 day 10 minutes
Pizza dough baked with cheese and white sauce

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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $2-$3
Keyword: pizza crust, pizza dough
Cuisine: American, Italian
Course: Main Course
Calories: 193 kcal
Servings: 8 people (makes 2, 10-12 inch crusts)

Ingredients

Instructions

How to Make Pizza Dough:

  1. 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.

  2. 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.

  3. 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:

  1. 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.

  2. 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.

  3. 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.

  4. 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. 

Nutrition Facts
Pizza Dough Recipe - The Best Pizza Crust!
Amount Per Serving
Calories 193 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 439mg19%
Potassium 56mg2%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Calcium 8mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Eric T.
    October 27, 2020

    This was good pizza dough. You can make just 1 pizza and use the second dough ball to make crazybread beadsticks if you don’t want 2 pizzas. Natasha, please check your california and 8inch pizza reciepe. I belueve you have an error. The instructions call for a Tablespoon of yeast for 2 cups of flour. That’s alot if yeast.

    Reply

    • Natashas Kitchen
      October 27, 2020

      Absolutely!! That sounds delicious Eric and a great idea! If you experiment I would love to know how you like that.

      Reply

  • Cindy Lowe
    October 27, 2020

    Hi Natasha,
    I follow your receipt and use “1/2 tsp active dry yeast” but my dough cannot double up the size. I am using instant dry yeast. Is it different?
    Many thanks.

    Reply

    • Natashas Kitchen
      October 27, 2020

      Hi Cindy, we used active dry yeast, not instant dry yeast, that could be the culprit. I always make this with active dry yeast because it seems to keep better for longer, but that should work fine and there would be no need to wait 5 minutes. You could mix the instant yeast right into the flour before adding the liquids. Please let me know if you experiment with instant yeast.

      Reply

  • Olga
    October 26, 2020

    Can you use the kitchen aid mixer to kneed the dough?

    Reply

    • Natashas Kitchen
      October 26, 2020

      Hi Olga, one of our readers commented, saying they made this in a Kitchen Aid mixer on low speed with a dough attachment. I hope that is helpful.

      Reply

  • Sonya H
    October 25, 2020

    I made this last night. It was FANTASTIC! What brand mozzarella do you use? I’ve tried several brands of low moisture, whole and skim, and they just don’t stretch quite as well as yours did on the video. It was still the best pizza dough by far!

    Reply

    • Natasha
      October 26, 2020

      Hi Sonya, my favorite cheese brand is Galbani for low moisture part-skim mozzarella.

      Reply

  • Wallace G
    October 23, 2020

    Hi, would you say the recipe yields a 2lb dough?
    Thank you

    Reply

    • Natasha
      October 23, 2020

      Hi Wallace, I honestly have not weighed the finished dough. That sounds about right for 1 lb of dough from each piece of dough for a total of 2 lbs.

      Reply

  • Irene
    October 22, 2020

    How can I make this pizza recipe gluten free?

    Reply

    • Natasha's Kitchen
      October 23, 2020

      Hi Irene, I have not tested this with gluten-free flour. You might also want to check the comments section if someone else alredy tried it.

      Reply

  • Christina J
    October 18, 2020

    Hi! I don’t have honey available, what can I substitute it with? Thank you.

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Hi Christina, yes it can be substituted with 1 tsp of sugar.

      Reply

  • Michael Dillge
    October 17, 2020

    Why that 4 hour wait before making the balls? Couldn’t we make the balls at that earlier stage since its gonna slow/cold proof anyway?

    Reply

    • Natasha
      October 18, 2020

      Hi Michael, you want it to proof first while the dough is warmer to jumpstart it. Once it’s chilled, it’s a very slow fermentation/rising process.

      Reply

  • Sedi
    October 17, 2020

    I made your pizza dough recipe tonight and rested for 2 1/2 hrs. I did not leave in refrigerator at all and turned out great. I made supreme pizza. First I added tomatoes sauce, mushroom and some mozzarella cheese placed in pre heated oven for 5 minutes. Then removed it added meat, bell peppers, olive, onions, cherry tomatoes covered more mozzarella cheese and some parmesan cheese returned back in oven for another 3 minutes it turned so delicious. Thank you for great recipes. I love all your recipes and videos you make.

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Super nice! Thank you for sharing your experience making this recipe. I’m glad that you enjoyed it!

      Reply

  • Bel
    October 13, 2020

    Hello, Natasha! I really love your recipes. It’s super easy to follow and they’re all incredibly delicious 🤤😍 btw my oven’s temperature is up to 450F only. What should I do? Because in the direction should be 550F 😭

    Reply

    • Natasha
      October 14, 2020

      Hi Bel, I would suggest going to the highest it goes and just bake for a little longer.

      Reply

  • Julie
    October 12, 2020

    Hi Natasha! This is my very first review of any recipe, ever. I just made this amazing pizza tonight. We used both sauces, too. I honestly think this may be the best recipe of anything I have ever made!! Wow!! The kids loved it too!! Your videos are fantastic and incredibly helpful!! I watched how you spread the dough a few times before I got to that step. It helped SO much!! Thank you, truly, for this recipe and technique. We all said we love these pizzas way better than takeout. That white sauce, too…oohh my!!
    Thanks again!! 🙂

    Reply

    • Natasha's Kitchen
      October 12, 2020

      Yay thank you for sharing that with us, your comment just made my day. I’m glad your family loved it! I hope they will also enjoy all the other recipes that you will try. Thanks, Julie!

      Reply

      • Carolyn Kotler
        October 17, 2020

        Hi Natasha. Love this recipe. My friend asked me if she makes this dough early in the day, can you use it the same day, and how would you do that? After dividing the dough in half and placing in oiled bowls, would you left it rise again at room temp, then make the pizzas? Thank you.

        Reply

        • Natasha
          October 18, 2020

          Hi Carolyn, this dough really does need the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast in it. This is what differentiates it from a quick dough, but it’s well worth the wait.

          Reply

  • Anita
    October 9, 2020

    Hello! I left a comment yesterday but it seems to have disappeared. My dough is continuing to rise after being refrigerated. It’s been in the fridge since yesterday and I now need to put it in a bigger bowl! I can’t use it until tomorrow. Will the continued rising affect the quality? Is there something I can do? Thanks.

    Reply

  • Jose
    October 9, 2020

    Can the finished dough be frozen for future use? if so how would you dethaw?

    Reply

    • Natashas Kitchen
      October 9, 2020

      Hi Jose, yes you can freeze the dough. Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.

      Reply

      • Jose
        October 9, 2020

        Thank you so much, Can’t wait to try this! Keep up the good work with the content you produce. I’m in marketing and people don’t know how much hard work it is to put out good quality content. Great Work!

        Reply

        • Natashas Kitchen
          October 9, 2020

          You’re so nice! Thank you for that wonderful compliment Jose!

          Reply

  • Anita
    October 8, 2020

    Hello! I made the dough today and it worked just as predicted, but I do have a concern. I put it in the refrigerator this afternoon, and it has continued to rise. I’m worried that by the time I’m ready to use it (the day after tomorrow) it will have risen so much that it will take over the refrigerator and/or will collapse when I try to roll it out. What did I do wrong? How do I handle dough that won’t stop rising?!?

    Reply

    • Natashas Kitchen
      October 9, 2020

      Hi Anita, the dough should rise pretty minimally in the fridge – did you use the same amount of yeast? Are you possible using self-rising flour, but that could be a culprit since it has extra leavening in it?

      Reply

      • Anita
        October 9, 2020

        Hi. No, I used the correct amount of yeast, and just regular all-purpose flour. They rose so much overnight that I had to punch them down this afternoon so that they didn’t overflow. Now they’ve started rising again! I’m thinking I’ll just punch them down again in the morning, then see what happens (the plan is to have them for dinner tomorrow night). I’m just concerned it will affect the quality. Not sure what else to do, though. Somehow I’ve created some kind of Frankendough! (Just in time for Halloween!)

        Reply

        • Anita
          October 10, 2020

          Okay, just wanted to give an update. The dough rose again after I’d punched it down yesterday, but we pulled it out tonight and made it for dinner. We don’t have a pizza stone, so we cooked it on the grill. It was the *best pizza we’ve ever made*. Still don’t know why it kept rising even while refrigerated, but I’m guessing the extra rise didn’t affect the quality. We’ll be making this again soon (possibly later this week). Thank you!

          Reply

          • Natasha's Kitchen
            October 11, 2020

            Super! Thanks for sharing that with us, I’m so glad you loved the end result.

  • Doug
    October 8, 2020

    how does this compare to your CPK recipe with large quantities of yeast?

    Thanks,
    Doug

    Reply

    • Natasha
      October 8, 2020

      I definitely prefer this crust both the texture and flavor. It takes longer for this crust but it is worth the wait.

      Reply

  • Sandra sayegh
    October 7, 2020

    Hi Natasha
    I tried your crust pizza but when i wanted to cut it, it becomes so hard.

    Reply

    • Natashas Kitchen
      October 7, 2020

      Hi Sandra, I’m more than happy to troubleshoot. I recommend reading our post on measuring to make sure the dry ingredients were accurate but also was anything altered in the recipe from processes to ingredients?

      Reply

  • sandra schaf
    October 6, 2020

    The only yeast I was able to find is Fleischman’s Rapidrise Instant Yeast (fast acting) Do you think this would be okay?

    Reply

    • Natasha's Kitchen
      October 7, 2020

      Hi Sandra, I haven’t tested that to advise. If you do an experiment, please share it with us if it worked well.

      Reply

  • Anna
    October 6, 2020

    Hi Natasha, love all your recipes

    Can you use pizza yeast for this dough, if so how much should I use.

    Reply

    • Natasha
      October 6, 2020

      Hi Anna, I am not familiar with that product and haven’t experimented with it.

      Reply

  • Anna
    October 6, 2020

    Hi Natasha, Love all your recipes, they are amazing.

    Can I use pizza yeast for this dough, if so how much should I use.

    Reply

    • Natashas Kitchen
      October 6, 2020

      Hi Anna, I haven’t tested that to advise, I would follow package instructions to see if they compare.

      Reply

  • Mindy Rose Siegel
    October 2, 2020

    Hi I was wondering if you can par bake your crust so it is firm and (easy to transport) and then top it with sauce and cheese and bake it later. I want to bring it to a friend’s house. If so how long would you bake it the first time?

    Reply

    • Natashas Kitchen
      October 3, 2020

      Hi Mindy, I haven’t tested with baking this ahead of time to advise. If you happen to experiment I would love to know how you like that.

      Reply

  • Michelle
    October 2, 2020

    As a kid my dad made pizza every Friday night as long as I could remember but somehow his recipe fell short of ‘something’ (dad, we loved your pizza pies). As an adult I’ve tried several pizza crust recipes for years and gave up for a period of time. I was always disappointed…..until now!!!! Eureka!!!! This is it!!! How do I upload a pic!?!? The light crispy crust is unbelievable!! Make this!!

    Reply

    • Natashas Kitchen
      October 2, 2020

      I’m so happy you enjoyed this recipe, Michelle! Thank you for sharing this with me! We can upload the image to any social media site and type #natashaskitchen so we can see it.

      Reply

  • Cassie
    October 2, 2020

    I’ve made this recipe a couple of times..very good! A couple questions/comments. After I fold the dough and place it in fridge for a day, the top gets very dry and seems to not want to do well when stretching out to make crust, with knuckles. Should I put a little oil on top when fermenting in fridge. I put them in Tupperware for that process. Also, I made the mistake of after rolling dough out on knuckles, placing side that had olive oil on it in Tupperware, on pizza peal. Would not slide off and was a complete mess trying to get it on my pizza stone. I even put flour on peal before putting dough down.

    Reply

    • Natasha
      October 6, 2020

      HI Cassie, make sure the bowl isn’t too large where you are placing the dough and also place a sheet of plastic wrap or lid tightly over the container so a film doesn’t form.

      Reply

  • Kathleen
    September 28, 2020

    I would like to try and add a 1/2 cup of sourdough starter to this pizza dough recipe. Would I need to change the amount of flour I put in your original recipe?

    Reply

    • Natasha
      September 29, 2020

      Hi Kathleen, 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.

      Reply

  • Lisa Roberts
    September 28, 2020

    Can you go ahead and bake this crust the day of making it?

    Reply

    • Natasha
      September 28, 2020

      Hi Lisa, it won’t be enough time for the dough to rise and ferment. You would have to add more yeast and that would completely change the texture and flavor of the crust.

      Reply

    • Sedi
      October 17, 2020

      I made the dough today and rested 2 1/2 hrs to rise then baked it. It turned out great very crispy and taste was unbelievable the best pizza I have ever had.

      Reply

  • Shawn
    September 26, 2020

    This recipe looks delicious, but I am a thick crust fan…
    Do you have a recipe for us rare people?

    Reply

    • Natasha
      September 26, 2020

      Hi Shawn, 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.

      Reply

  • Frances Oare
    September 24, 2020

    After making this pizza, I will never buy a store bought pizza again! The last time we made it we substituted one cup of whole wheat flour and it made the dough less sticky and easier to handle but the texture of the crust was still awesome.

    Reply

    • Natashas Kitchen
      September 24, 2020

      That’s just awesome! Sounds like you found a new favorite recipe!

      Reply

  • Tez
    September 23, 2020

    Great recipe. I had been experimenting with lots of diff ones past few months and so far this one is the best..

    Ive been using about 2/3 AP flour and 1/3 Bread flour for your measurement and it works great..

    only problem ive had each time is with your measurements the dough hasn’t been very sticky and a tad dry after kneeding- and ive added a lil bit extra water.. is that normal?

    Reply

    • Natashas Kitchen
      September 23, 2020

      Hi Tez, we haven’t had that experiment, I would recommend checking out our post on measuring to make sure you are measuring your dry ingredients correctly. If you are scooping your flour with your measuring cup you may end up with 25% more flour.

      Reply

      • Par
        September 28, 2020

        Can I double the recipe

        Reply

        • Natashas Kitchen
          September 28, 2020

          Hi Par! I bet that could work!

          Reply

    • Anna Painter
      September 25, 2020

      Altitude And humidity can affect that. I live in a dry environment at high elevation and always have to add a little extra water to my dough recipes.

      Reply

  • Subhashini Natarajan
    September 22, 2020

    This is the best pizza recipe I have ever cooked and the steps were explained very clearly. I have tried making pizza several times from other recipes but could never get the quality that this pizza recipe had. It just feels so light in the middle and thoroughly cooked with no effort. My family loved it and I am going to make it every week. Thankyou Natasha.

    Reply

    • Natashas Kitchen
      September 22, 2020

      You’re welcome! I’m so happy you and your family enjoyed that!

      Reply

  • Nisreen
    September 22, 2020

    I haven’t tried your recipe yet. I wanted to say I enjoyed watching your video. Your kiddos are adorable. You make all recipes seem so easy.

    Reply

    • Natasha's Kitchen
      September 22, 2020

      Thank you for watching my videos, I’m happy to hear that you’re enjoying them. I hope you can try my recipes soon!

      Reply

    • Nisreen
      September 23, 2020

      How about pizza pans? I have a couple from dollar tree that I normally form the pizza on then I go the oven? So, how would I preheat The pan and get the pizza on it?

      Reply

      • Natasha
        September 24, 2020

        Hi Nisreen, a friend of ours uses those small aluminum pizza pans to put the pizza on after it comes out of the oven but he does not preheat them.

        Reply

  • Heather Evans
    September 20, 2020

    This pizza crust is as advertised! The best pizza crust we’ve ever had. We always used a whole packet of yeast as per other recipe directions. Using a 1/2 tsp of yeast is the way to go! We made it on the BBQ. It was fantastic!

    Reply

    • Natasha's Kitchen
      September 21, 2020

      Love it! Thanks for your excellent review, Heather. I hope you love each recipe that you will try!

      Reply

  • Patti Reeder
    September 20, 2020

    Can the pizza dough be frozen for much later use, and if so , at which stage ?

    Reply

    • Natasha's Kitchen
      September 20, 2020

      Hi Patti, yes you can freeze the dough. Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.

      Reply

  • April
    September 19, 2020

    Hi Natasha!

    Can I replace active dry yeast with instant yeast?

    Reply

    • Natashas Kitchen
      September 19, 2020

      Hi April, I always make this with active dry yeast because it seems to keep better for longer, but that should work fine and there would be no need to wait 5 minutes. You could mix the instant yeast right into the flour before adding the liquids. Please let me know if you experiment with instant yeast.

      Reply

      • Malak
        October 9, 2020

        Yes I try it and it worked

        Reply

  • Yordanka Betancourt
    September 19, 2020

    Omg Natasha your pizza recipe is the best. I usually don’t write reviews, but I have to do it for this recipe. I made it in the past using store pizza sauce. Today I decided to make the pizza with your pizza sauce recipe. It is beyond good. I will never buy store pizza sauce and I will never order pizza again. Thanks for another amazing and simple recipe. I have to tell you I have tried lots of your recipes and they all have turned out great. Thanks again

    Reply

    • Natashas Kitchen
      September 19, 2020

      That’s just awesome! Thank you for sharing that with me!

      Reply

  • Linj
    September 18, 2020

    Hi Natasha. I made the pizza and sauce. It was a hit. Even with hubby who broke his diet and had more than one slice. Thanks for sharing. My oven only goes to 500. I baked a little longer. How would you store leftovers. Thank you

    Reply

    • Natashas Kitchen
      September 18, 2020

      You’re welcome! I’m so happy you enjoyed it! We stored leftovers in the refrigerator.

      Reply

  • Rabiya Khan
    September 18, 2020

    I made it today and it was yummy. Wish I could attach a pic. Thank You for your amazing recipes.

    Reply

    • Natasha's Kitchen
      September 18, 2020

      Thanks for your great feedback, Rabiya. You can share photos of your creation on our Facebook page or group!

      Reply

  • Kim Stark
    September 16, 2020

    This was so good!! Family loved it! I was born and raised in the south, but my husband is from NY. He has been raving about this pizza, I have to make it once a week! He would eat it everyday!! My question, can I make larger pizzas? Like 18”? I don’t mind making smaller ones, but we go through so much!! Thanks!!

    Reply

    • Natashas Kitchen
      September 17, 2020

      I’m so happy to hear that Kim! I haven’t tried stretching it to 18″ but that may work with more dough!

      Reply

    • Kenna
      September 24, 2020

      Of course you can make more. Double the recipe and roll it out to a bigger size.

      Reply

  • Sara
    September 16, 2020

    I wish I could give more rating stars to this recipe. Really amazing pizza dough, easy to make and delicious.

    Reply

    • Natasha's Kitchen
      September 16, 2020

      That is so nice of you, Sara. Thank you!

      Reply

  • Peter Shirley
    September 14, 2020

    Second time making this dough and the recipe is spot on for NY style pizza. Really pleased with the way it rose and the ability to form the pizza. Well done

    Reply

    • Natasha's Kitchen
      September 14, 2020

      That is so wonderful! Thanks for sharing your experience making this recipe, Peter. We appreciate it!

      Reply

  • Kamran
    September 13, 2020

    I used to make pizza with other dough recipes but your recipe is much better, the pizza is great and yummy. Thank Natasha:)

    Reply

    • Natasha's Kitchen
      September 14, 2020

      You’re much welcome! Thank you for your great feedback, we appreciate it!

      Reply

  • Sarah T
    September 13, 2020

    Hey Natasha, Can We Freeze The Pizza Dough If We Are Not Planning On Using It Straight Away?

    Reply

    • Natasha's Kitchen
      September 13, 2020

      Hi Sarah, yes you can freeze the dough. Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.

      Reply

  • Debbie Lay
    September 10, 2020

    My dough was too tight and wouldn’t stretch. Do I need to knead it more next time?

    Reply

    • Natashas Kitchen
      September 10, 2020

      Hi Debbie, did you make sure to knead the dough by hand for 2 minutes initially and then fold the dough as shown in the video and photos above? Those two steps are usually enough to eliminate tough spots which are usually bits of dough that required more kneading. Also, oiling the bowls when refrigerating the dough helps for it to release easier so you don’t end up with tight folds of dough as you scrape it out of the bowl. I hope that helps!

      Reply

  • Brian
    September 10, 2020

    Wow, I made this pizza and now I feel like a master pizza maker. This is the best pizza dough I have ever had. Three days in the fridge and it was perfect.
    Thanks!

    Reply

    • Natasha's Kitchen
      September 10, 2020

      Fantastic! Great job, Brian and thanks for choosing this recipe to try. So glad you loved it!

      Reply

  • Sharon Tyszka
    September 9, 2020

    Any reason not to prepare the dough in the food processor?

    Reply

    • Natasha
      September 9, 2020

      Hi Sharon, it isn’t necessary and you would risk over-mixing.

      Reply

      • Sharon
        September 16, 2020

        Thanks Natasha for your reply. I made this recipe a while back and it turned out fantastic! My family has been asking for it ever since. I thought the food processor would’ve kept things cleaner, but so glad you saved me from over mixing the dough. We’ll be making pizza dough this week for our next build-your-own pizza night. We love your fun food videos, and quirky humor. Every dish we’ve made has been a hit and so love how you keep menu planning fun! 🙂

        Reply

        • Natasha's Kitchen
          September 17, 2020

          Hello Sharon, thank you so much for your kind words and great feedback. Please let us know how it goes the next time you make this recipe. Take care!

          Reply

  • Andre Petit
    September 9, 2020

    Hi Natasha !!
    Maybe I did something wrong
    But when I fold the dough like you do (like a book)
    It’s shatters in the center, like I’ts too dry
    I followed your recipe to the letter
    Thaks in advance
    I love your recipes !!

    Reply

    • Natasha's Kitchen
      September 9, 2020

      Hi Andre, sorry it did not work out for you and I’m always happy to help troubleshoot. The liquid to dry ingredients proportion is accurate and make sure you aren’t substituting with a different type of flour. Check out our post on how to measure ingredients – measuring flour the wrong way can result in 25% more flour than you need. Also, make sure your yeast is not expired and be sure not to overheat the dough while it proofs or it can deactivate and kill the yeast.

      Reply

      • Andre Petit
        September 10, 2020

        A big thank you Natasha
        Your video made me understand my mistake
        In fact I filled the cup with flour even the bag (compacted cup)
        So my dough was too dry, that’s why it broke when I folded it

        Reply

  • Selena
    September 8, 2020

    Hi Natasha,
    My name is Selena. I made your pizza dough and trying four or five different ones yours is a keeper. It turned out fantastic.
    My question is, can this pizza dough be frozen, if so for how long?
    Thank you.
    Selena

    Reply

    • Natashas Kitchen
      September 8, 2020

      Hi Selena, you are welcome to freeze this dough, 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 haven’t tried storing it for more than two days so I can’t say a week will work.

      Reply

      • Mike
        September 13, 2020

        Hi there – in regards to freezing, can you freeze after fermenting or do you suggest freezing after the initial rise? This recipe is a huge hit at our house!

        Reply

        • Natasha's Kitchen
          September 13, 2020

          Hi Selena, you are welcome to freeze this dough, 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.

          Reply

  • Liyana
    September 7, 2020

    Hi, I don’t have a pizza peel. I can use an inverted baking pan to keep the pizza on but can it be put in with parchment paper or without. Will it stick on without greasing it or without parchment paper?

    Reply

    • Natasha
      September 7, 2020

      Hi, I would do it without parchment paper and instead sprinkle the baking pan with semolina or flour to keep it from sticking.

      Reply

      • Brian
        September 10, 2020

        I cooked mine in a cast iron skillet and it was amazing.

        Reply

        • Natashas Kitchen
          September 10, 2020

          That’s so great!! Thank you for sharing that with me Brian!

          Reply

  • Ady
    September 7, 2020

    Hello Natasha,
    Have just discovered your website and am loving the videos.
    I made the pizza dough recipe and we cooked it in our pizza oven, also mad your white pizza sauce. It was the best pizza ever…we are chuffed with the recipe and will be using it from now on.
    So, cheers and thank you so, I’m from New Zealand🤗
    Had your cheese and chicken fritters today for lunch…also a success…next on the list is churros…

    Lol, Ady

    Reply

    • Natasha's Kitchen
      September 7, 2020

      Hello Ady, thank you for sharing that with us. So great to know that you enjoyed this recipe! I hope you will also love the recipe for churros, enjoy!

      Reply

  • Janet Johnson
    September 5, 2020

    Very good taste. I had a hard time getting off pizza peel I had two much flour on bottom and didn’t brown. Any suggestions

    Reply

    • Natasha
      September 7, 2020

      Hi Janet, make sure to sprinkle the semolina flour onto the pizza peel and do not overload the pizza or it is more likely to stick. Try semolina, I think you’d enjoy that better.

      Reply

  • Zainab
    September 4, 2020

    Hi Natasha my aunt uses your crust to make pizza all the time in my village and it tastes amazing.

    Reply

    • Natashas Kitchen
      September 4, 2020

      That’s so great Zainab! I’m so glad you’re enjoying it!

      Reply

  • Carolina
    September 2, 2020

    Hi Natasha, I made this pizza recipe and loved it, the only thing is that the cheese gets brown too quick before the crust is done, so my crust came out looking too pale, what do you recomend?

    Reply

    • Natasha
      September 3, 2020

      Hi Carolina, you might need to turn down your heat. Normally, the crust will rise and bubble up and those are the areas that can scorch with hot spots in the oven, so it could also be that the crust needed a little more time to proof. Make sure to let it rest and chill for the times specified in the recipe. I hope that helps with troubleshooting.

      Reply

  • grace limjap
    August 30, 2020

    Hi Natasha! I don’t have a pizza stone and using only steel pan, do I need to still preheat it

    Reply

    • Natashas Kitchen
      August 31, 2020

      Hi Grace, yes, you can use your pan and you will need to preheat it. That should work great! I recommend reading through the comments for some tips also, our readers have the best ideas!

      Reply

  • Ling
    August 28, 2020

    Hi Natasha
    I loved your pizza dough recipe. The crust tasted great. The only challenge I had was the center being too thin and not able to hold up the toppings. What can I try to have a perfect center without tipping falling off when slicing. Thanks so much

    Reply

    • Natasha
      August 31, 2020

      Hi Ling, that step where you roll the dough on your knuckles is the most important with regard to the thin center. Make sure to work your hands outwards as you roll the dough on your knuckles so you don’t think out the center too much.

      Reply

  • Desi
    August 28, 2020

    This truly was the best pizza dough ever! Thank you so much for sharing your recipe

    Reply

    • Natashas Kitchen
      August 28, 2020

      I’m so glad you enjoyed it Desi!! Thank you for that wonderful review!

      Reply

  • Stefanie
    August 27, 2020

    Hi Natasha was just wondering what I should do if I do not have a pizza peel?
    Thank you

    Reply

    • Natashas Kitchen
      August 27, 2020

      Hi Stefanie, yes, you can use your pizza pan! That should work great! I recommend reading through the comments for some tips also, our readers have the best ideas!

      Reply

  • Andrew
    August 26, 2020

    Does anyone know the maximum amount/percentage of ‘Whole Grain’ wheat flour I could use for pizza crusts (if not 100%), and how much liquid & yeast I need to use? TIA

    Reply

    • Natasha
      August 26, 2020

      Hi Andrew, I haven’t tested this by combining various flours so you would have to experiment.

      Reply

  • Diane
    August 23, 2020

    Love your recipes normally,but after looking at your recipe and making crust in the past your rest time is soooo long! I want to eat pizza the same day I make the crust. 18 hours to a week???? That’s a long time to wait to eat fresh pizza?

    Reply

    • Natasha's Kitchen
      August 24, 2020

      It is a long time but trust me, it’s so worth it. We love it homemade but of course, if you don’t have the time you can also use storebought, there are some great ones out there too!

      Reply

    • Rita
      August 31, 2020

      that’s exactly how i used to think too. But think of it as a meal prep. You spend 10-15 min to prepare the dough and next day or later you only need to do the topping and baking. The taste is soo worth it. You are surely marinating meat overnight? This is the same.
      Try it..and you will change your mind

      Reply

  • Rita
    August 23, 2020

    Hi Natasha,
    found your recipe for pizza dough couple of weeks ago and cannot stop making it now :)….I am officially done looking for the perfect crust recipe…
    It is absolutely great!!
    THANK YOU

    Reply

    • Natasha's Kitchen
      August 23, 2020

      Super! I am so hapoy with your excellent feedback, thank you, Rita!

      Reply

  • Chris
    August 23, 2020

    One other question I have is can I knead the dough with a mix master and how long would I have to knead it by the mixer. Can kneading the dough to much ruin it?

    Reply

    • Natasha
      August 24, 2020

      Hi Chris, over kneading can adversely affect the dough. I do it by hand to have the best control of the dough.

      Reply

  • Chris
    August 23, 2020

    Hi Natasha,
    I sent you an email before regarding the pizza dough being very sticky. I cut the dough into 2 pieces to make 2 pies. When we formed the dough it was very thin. It did not look like yours and we did not use a rolling pin. Just the knuckles of our hands. I used the same amount of flour as you did, but it seemed that the dough was very sticky. I noticed that other recipes call for 1 packet of yeast and yours doesn’t. What is the reason for less yeast? Also is 00 flour better than all purpose flour?

    Reply

    • Natasha
      August 24, 2020

      Hi Chris, I use regular all-purpose flour. Some flours have varying amounts of gluten which would affect the recipe. Also, a full packet of yeast will produce a quick dough, but won’t be anywhere near the quality and texture of this one which needs less yeast and a longer cold fermentation.

      Reply

  • Nafeesa
    August 23, 2020

    Tried out the pizza recipe and I’m shocked by how good it was!! Honestly tastes just like those fancy pizza’s you get at the restaurants. I didn’t have a pizza stone so I inverted a baking tray and let it preheat in the oven. I placed the pizza dough onto baking paper added the toppings then placed the baking paper and pizza onto the hot tray. Turned out beautiful! Thank you Natasha 🙂

    Reply

    • Natasha's Kitchen
      August 23, 2020

      So wonderful to hear that! Thank you so much for your awesome comments, we appreciate you sharing your experience with us.

      Reply

  • Geesha R.
    August 22, 2020

    Hi Natasha,

    I really want to try out your recipe, however I only have instant yeast. Is there any way to substitute the active dry yeast with instant yeast? Thank you!

    Reply

    • Natashas Kitchen
      August 22, 2020

      Hi Geesha, I always make this with active dry yeast because it seems to keep better for longer, but that should work fine and there would be no need to wait 5 minutes. You could mix the instant yeast right into the flour before adding the liquids. Please let me know if you experiment with instant yeast.

      Reply

      • Geesha R.
        September 13, 2020

        Hi Natasha,

        Overall, with the instant yeast, the crust turned out amazing. However, the outside rim didn’t really puff up. I am not sure if it was because I did not add honey to the hot water or if instant yeast doesn’t work as well as active dry yeast. Please let me know if you have any recommendations.

        Reply

        • Natashas Kitchen
          September 14, 2020

          Hi Geesha, since you used instant yeast, did you mix the instant yeast right into the flour before adding the liquids? Also, you do need the honey/ sugar to feed the yeast.

          Reply

  • Marlene O'Neill
    August 20, 2020

    I am fairly new to your site and have made a few of your listed recipes! All have been well received. I have made the pizza dough recipe using instant yeast (it’s what was available). Online instructions suggest using 25% less than active yeast. It worked perfectly!

    Reply

    • Natashas Kitchen
      August 20, 2020

      I’m so glad that worked! Thank you for sharing that with me Marlene!

      Reply

      • Felix
        August 23, 2020

        Hi, I have been following your FB recipe posting and glad I did. I made the Avocado Chicken Salad and it was a hit. Now, I am going to attempt make the pizza dough. I am going to use an instant yeast as it is the only one I have. Can I use a mixer to make the dough? If mixer is acceptable, at what speed and for how long? Thanks.

        Reply

        • Natasha
          August 24, 2020

          Hi Felix, I think you could make it work with a mixer, but you will have more control of the dough mixing it by hand which is why I always stick to that method. You don’t want to overmix it. Several readers have reported using instant yeast with good results.

          Reply

  • Jason
    August 18, 2020

    Can you use 00 flour? I have made it twice and I have used bread flour once and all purpose flour. Just curious is 00 flour will work just as well.

    Reply

    • Natashas Kitchen
      August 19, 2020

      Hi Jason, I haven’t tested that with 00 flour to advise. If you happen to experiment please let me know how you like that.

      Reply

  • Tejasvi
    August 18, 2020

    Hi, I’m trying out this recipe as I type but I’m afraid I do not have the time to cold ferment the dough for 24 hours. Is there a way to get similar result with any other process or can it achieve even slightest result if I refrigerate it for about 3-4 hours? Please help me out here!

    Reply

    • Natasha
      August 18, 2020

      Hi, since there is so little yeast in the dough, it is necessary to cold ferment for the recommended time.

      Reply

  • Nabiha Mazhar Uddin
    August 17, 2020

    Hey Natasha,

    Is it compulsory to leave the dough overnight?

    Reply

  • Luz
    August 16, 2020

    I tried many pizza dough, and this is the best so far, easy follow. Many thanks Natasha for your vedio..

    Reply

    • Natasha's Kitchen
      August 17, 2020

      Hello Luz, that is so wonderful to hear! Thanks for your great feedback, we appreciate it.

      Reply

  • Marne
    August 12, 2020

    This is, by far, the best pizza dough and sauce recipe out there. I’ve made it a few times and it’s always crispy and the flavor is spot on.

    Reply

    • Natashas Kitchen
      August 12, 2020

      That’s so awesome Marne! Thank you for that great review!

      Reply

  • Chris Jones
    August 10, 2020

    Can this be made in a bread machine?

    Reply

    • Natashas Kitchen
      August 10, 2020

      Hi Chris, to be honest, I haven’t tested this in a bread machine to advise. If you happen to experiment, please let me know how you like that.

      Reply

  • Robert LoRusso
    August 8, 2020

    It worked out ok. Why does my dough keep rising in the fridge. It goes crazy if I cover it and keep it in the fridge. I can’t seem to make a thin crust also.

    Thanks Natasha

    Reply

    • Natasha
      August 9, 2020

      Hi Robert, the dough should rise pretty minimally in the fridge – did you use the same amount of yeast? Also, I haven’t tested with a self rising flour, but that could be a culprit since it has extra leavening in it?

      Reply

      • Leah
        August 27, 2020

        Absolutely love this crust! Excellent flavor and texture. I didn’t refrigerate overnight, I let it rise for several hours and then went right to it making the pizzas. Turned out awesome! I was wondering if once you made the dough, if you could freeze it and thaw down the road? Have you tried that?

        Reply

        • Natashas Kitchen
          August 27, 2020

          Hi Leah, Thanks for your wonderful feedback. Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.

          Reply

  • Janice
    August 6, 2020

    This crust was delicious! I would like to make a sourdough version. Any tips?

    Reply

    • Natasha's Kitchen
      August 6, 2020

      Hello Janice, I haven’t tried that yet to advise. Maybe others have experienced using sourdough before and can share it with us.

      Reply

  • Sylvia
    August 6, 2020

    Hi Natasha, the pizza dough looks amazing! Can instant yeast be substituted instead?

    Reply

    • Natashas Kitchen
      August 6, 2020

      Hi Sylvia, I always make this with active dry yeast because it seems to keep better for longer, but that should work fine and there would be no need to wait 5 minutes. You could mix the instant yeast right into the flour before adding the liquids. Please let me know if you experiment with instant yeast.

      Reply

  • Remya Raj
    August 6, 2020

    Hi Natasha, Thank you so much for this wonderful recipe! This is by far the best recipe I have ever tried and this is a keeper, I have shared with so many of my friends and all of them loves it too!!! I remember you had a Khachapuri recipe that you could make with the same pizza dough, but now I cannot find it for some reason 🙁

    Reply

    • Natasha's Kitchen
      August 6, 2020

      Thank you so much for your great comments and feedback. I don’t have a recipe for that, maybe you saw it from another website?

      Reply

  • yelena zherebnenko
    August 5, 2020

    OK, but does switching water with milk make it softer?

    Reply

    • Natashas Kitchen
      August 8, 2020

      Hi Yelena, I haven’t tested that to advise. If you happen to experiment please let me know how you like that.

      Reply

  • yelena zherebnenko
    August 4, 2020

    Hi Natasha!, can I use baking soda instead of yeast to make it faster?

    Reply

    • Natasha
      August 4, 2020

      Hi Yelena, unfortunately, that would not work well in this recipe.

      Reply

  • Rachel
    July 31, 2020

    Hey Natasha, thanks for the recipe! My fiancé and I made it last night and it turned out much better than we expected as first time pizza makers.

    My question for you is regarding the pizza peel. Mine was brand new and after I washed it it started “shedding”, I’m not sure what else to call it – little bamboo pieces started coming off. Do you have any knowledge about this? Is it like the pizza stone and has special care instructions that we’re not included with mine?

    Reply

    • Natashas Kitchen
      July 31, 2020

      Hi Rachel, it’s hard to say without knowing the brand or what the care instructions are. I would recommend looking up the manufacturer online to see if they have any care instructions online.

      Reply

  • Theresa
    July 30, 2020

    Natashas, you are by far my favorite. I share all your recipes and everyone loves them. Last night I tried you stuff cabbage which I have never made or even eaten before. It was a hit, I even shared them with my neighbors. Thank you for sharing all your wonderful recipes.

    Reply

    • Natashas Kitchen
      July 30, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Zoe
    July 30, 2020

    Hello Natasha, please keep sending these videos, you are my favorite blogger thank you sooo much for this recipe it is so delicious THANKS, Zoe

    Reply

    • Natasha's Kitchen
      July 30, 2020

      Hi Zoe, okay will surely do. Thanks for your awesome feedback!

      Reply

  • Zoe
    July 30, 2020

    This is the BEST pizza that I ever ate!!! Thank you so much for it!!!

    Reply

    • Natashas Kitchen
      July 30, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Annette
    July 29, 2020

    can this dough be frozen

    Reply

    • Natashas Kitchen
      July 29, 2020

      Hi Annette, Thanks for your wonderful feedback. Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.

      Reply

  • Natalie
    July 29, 2020

    Natasha,
    I’ve made this recipe many times and it is A.M.A.Z.I.N.G. Thank you so much for sharing this. I now want to try making it with gluten-free flour and I was wondering if you or anyone else in this community has tried to substitute for gluten-free and if so what are the right ratios? Thank you!

    Reply

    • Natashas Kitchen
      July 29, 2020

      Hi Natalie, I have not tested this with gluten-free flour. I looked through the comments and didn’t see anyone commenting on that. If you experiment, let me know how you liked the recipe.

      Reply

      • Natalie
        July 30, 2020

        I will!

        Reply

        • Natalie
          August 3, 2020

          OK. So I tried the exact same recipe with Bob’s Red Mill 1 to 1 gluten free flour. Results, so so…

          1) The dough does not rise like it does with regular flour. I left it on the kitchen counter for 7 hours and then put it in the fridge for 24 hours. The ball did not change in size from what I initially created.

          2) The dough is chunky and I rolled it out right onto the cooking tray because it would fall apart if I tried to lift it and move it. As a result the pizza turned out pretty flat.

          3) It took 2 mins less in the oven at 550.

          4) Tastes alright. Obviously the original recipe tastes wayyy better but if you really can’t have gluten try it out. It’s like flat bread.

          Reply

  • Irina
    July 27, 2020

    I have always been intimidated when it comes to any kind of dough, but this was so fun and easy! I love that you can get creative with toppings and sauces. My favorite is Barbecue chicken pizza. I also made my own pizza seasoning that I sprinkled on top of the dough before adding the barbecue sauce. So delicious!

    Reply

    • Natasha's Kitchen
      July 28, 2020

      Wow, that sounds awesome! If you’re ready to share your recipe with us, please do so.

      Reply

  • KG
    July 26, 2020

    Can you freeze the dough after it’s been sitting in the fridge for a week? When should you use it by? How long would it take to defrost? Or can it stay in the fridge for longer than a week?

    Reply

    • Natashas Kitchen
      July 27, 2020

      Hi KG, you are welcome to freeze this dough, 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 haven’t tried storing it for more than two days so I can’t say a week will work.

      Reply

  • Bob
    July 25, 2020

    Hi if my oven can’t reach 550 degrees F am I able to set it to 450 degrees F? 450 is the max for my oven

    Reply

    • Natasha
      July 26, 2020

      Hi Bob, I would just set it to the highest it goes and bake a little longer. Watch the visual cues for crust and topping doneness. I hope you love the pizza!

      Reply

  • Anna
    July 24, 2020

    Hi Natasha!
    I did the double portion and use Kitchen aid mixer. Low speed/dough attachment.
    And the dough wasn’t as yours. It was harder and not sticky.
    Is the mixer not work for this recipe, or I did something wrong?

    Reply

    • Natasha
      July 25, 2020

      Hi Anna, make sure to measure the flour the same way. A tough dough sounds like too much flour. I also always recommend following the same process and tools whenever possible before making adjustments.

      Reply

  • Annah
    July 23, 2020

    pls how many small individual pizzas will this dough make? and can it be frozen?

    Reply

    • Natashas Kitchen
      July 23, 2020

      Hi Annah, this recipe makes 2, 10-12 inch crusts. Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.

      Reply

  • NK Lim
    July 22, 2020

    Hi Natasha
    Thank you very much for the great tutorial! Like to know what is the ideal temperature in the refrigerator when the dough is being fermented overnight? is it not suppose to rise much after 24 hours?

    Reply

    • Natasha
      July 22, 2020

      Hi NK, it won’t rise much in a cold environment during this slow fermenting period. Our refrigerator is between 35-39˚F.

      Reply

  • Agus
    July 22, 2020

    Amazing!! Served it today for dinner and we absolutely loved it! Yes, it takes 24 hours but it’s worth it! – the dough is sooo good. I used a very hot iron pan so the heat will concentrate and it worked amazing.

    Reply

    • Natashas Kitchen
      July 22, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us Agus!

      Reply

  • Halinka Burke
    July 21, 2020

    I just made the dough. It is very sticky and after the first rise I had a hard time releasing it from the bowl. Trying to fold it was also difficult as it needed a lot of flour to stop it from sticking. Yours on the video definitely looked much smoother as you started folding. I realized on your video that you stated the weight of the flour but its not in your recipe ingredients. Looking forward to using the dough but next time I will weigh the flour.

    Reply

    • Natashas Kitchen
      July 22, 2020

      Hi Halinka, we mentioned the weight for reference, we do have the metric conversion option on the towards the bottom of the post on the printable recipe card. I hope that helps.

      Reply

    • Halinka Burke
      July 24, 2020

      Well, it was a disappointment in the end. I did not get the bubbles or the rise on the edges in the crust like yours. Like the other poster mine also rose in the fridge. Interestingly enough the more it sat on the counter the better the second piece turned out but still it fell flat for me and nothing like your video.

      Reply

      • Natasha
        July 25, 2020

        Hi Halina, because there is not a lot of yeast in this recipe, you want to make sure to let it ferment the full amount of time. Some room temperatures are cooler than others – it may just have needed slightly longer. Lastly, make sure you allow the dough to come to room temperature before forming and baking it. Also, did you make any changes in the recipe or type of yeast used?

        Reply

  • Amber
    July 21, 2020

    Hello! If I am using a cast iron skillet instead of a pizza stone, should I preheat the cast iron I’m the oven?

    Reply

    • Natashas Kitchen
      July 21, 2020

      Hi Amber, yes, you will want to preheat that.

      Reply

  • sam
    July 20, 2020

    Thanks to you Natasha we have pizza night every week now. They are so good that I no longer buy any pizza, I make them myself. I don’t have pizza stone, I just put a parchment paper on my oven rack, put my dough on it, and then slide my dough with a parchment paper on my oven tray with help of oven rack.

    Reply

    • Natasha's Kitchen
      July 20, 2020

      Sounds awesome! I’m so glad to hear that you and your family enjoy this pizza dough recipe.

      Reply

  • s.miller
    July 19, 2020

    Can we use whole wheat flour in stead of all purpose flour.

    Reply

    • Natasha's Kitchen
      July 19, 2020

      I haven’t tried wheat flour but I think it would make the dough tougher to just use whole wheat.

      Reply

    • Zoya
      July 26, 2020

      When i tried using whole wheat flour it was more difficult because whole wheat flour requires more liquid, so i suggest scaling down the amount of flour or doing part whole wheat and part ap flour or use bread flour. Hope this helps

      Reply

  • Maryellen
    July 17, 2020

    We love this pizza dough recipe and make it often. We bake it in a cast iron skillet at 500 for 15 minutes. DELICIOUS

    Reply

    • Natashas Kitchen
      July 17, 2020

      Yum! I bet the crust is fantastic on a cast-iron skillet! Thank you for sharing that with us!

      Reply

  • André
    July 16, 2020

    Hello Natashas
    What is the difference between bread yeast and active yeast
    I also saw some for the bread, are these as good?

    Thank’s

    Reply

  • Augustine
    July 15, 2020

    I made this on Sunday and it was amazing! I made more dough today but left it out for 7+ hours before putting it in the fridge. Can I still use it? Or should I toss it?

    Reply

    • Natasha
      July 16, 2020

      Hi Augustine, there is no need to toss it, I would just refrigerate the dough portions as usual.

      Reply

  • Heather
    July 15, 2020

    Hi Natasha!

    I love this recipe! The first time I made it, it immediately became our new family favorite.

    I’m planning to make about six pizzas this weekend for visitors coming to town. Does each pizza dough need to be divided into separate bowls to sit in the refrigerator for a few nights? Would freezer bags with the air squeezed out work instead, or would that interfere with the process? I’m just tight on space.

    Thanks so much!

    Reply

    • Natashas Kitchen
      July 15, 2020

      Hi Heather! I’m so glad you’ve enjoyed this recipe! I love the idea of making several pizzas for a party. I would recommend individual bowls for these but I have not tested this in freezer bags to advise. We do have tips on freezing the dough in comments if you plan on going that route.

      Reply

  • Lora
    July 15, 2020

    Love your recipes! Question, will this work if dough doesn’t rest overnight? Thanks!

    Reply

    • Natasha's Kitchen
      July 15, 2020

      Thanks Lora. The secret to an incredible dough is to let it rest and give it time, we recommend doing it at least overnight.

      Reply

  • Any Kely Borges
    July 14, 2020

    Hiii!!! I was so excited to make this dough!!! And… I made it… it did not come out right… it Kept rising while resting in the fridge overnight… had no bubles and didnt bake right, but I my oven sucks so… Im so upset!! Im from Brazil and lived in US 10 years.. been to Italy… so… Love pizza… would Love to be able to make a good homemade pizza…

    Reply

    • Natashas Kitchen
      July 14, 2020

      Hi Any Kely, sorry it did not work out for you and I’m always happy to help troubleshoot. The liquid to dry ingredients proportion is accurate and make sure you aren’t substituting with a different type of flour. Check out our post on how to measure ingredients – measuring flour the wrong way can result in 25% more flour than you need. Also, make sure your yeast is not expired and be sure not to overheat the dough while it proofs or it can deactivate and kill the yeast.

      Reply

  • Kimberly
    July 14, 2020

    This dough was amazingly delicious and easy to prepare. Got my 11 yr old son involved and we learned more about yeast and fermentation. Of course his most favorite part was “playing with his food”. He loved getting his hands in the dough. The rest of the family loved the taste, comparing it to restaurant quality, and asked to add it to the “do again” list. Thank you.

    Reply

    • Natashas Kitchen
      July 14, 2020

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Jane
    July 14, 2020

    Hi, this looks amazing! Can you use this dough to make garlic knots?

    Reply

    • Natashas Kitchen
      July 14, 2020

      Hi Jane, I have not tested that to advise. If you experiment please let me know how you like this recipe.

      Reply

  • Elizabeth M.
    July 12, 2020

    Made this tonight for supper. It was a hit. Definitely a new family favorite. Restaurant quality. My family and I joked while it was stretching the dough. I am not like one of those pizza places that has the guy that stretches the dough so perfectly. I will need more practice. I was a bit nervous to make a hole so I was very slow and careful. The crust was delicious lite and crispy. We will definitely be making this soon and sharing it with close friends and family. Can’t wait to enjoy those 2 pizza sauces on your blog!! Yummo!

    Reply

    • Natasha's Kitchen
      July 12, 2020

      Hello Elizabeth, thanks for sharing that with us. I’m sure you did great and yes, practice makes perfect! I am happy to know that you enjoyed making the pizza dough.

      Reply

  • Krista
    July 12, 2020

    Love this pizza recipe! It has become our Friday night go to. I’d like to pre-make the dough and freeze it??? any hints and recommendations?
    I’m thinking, take it out of the freezer 2 days before I want to serve. Thaw in fridge for a day and then let it rise on the counter the morning I want to use it??? Thanks!

    Reply

    • Natasha's Kitchen
      July 12, 2020

      Thanks for your wonderful feedback, Krista. Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.

      Reply

  • sam
    July 12, 2020

    Natasha I made the dough, after one hour of putting it out, it wasn’t a hard dough like yours, I mean I couldn’t even lift it. any how I shaped it and backed it. There were lots of bubbles before backing it, but no bubbles after it was backed. the taste was good though. what did I do wrong?

    Reply

    • Natashas Kitchen
      July 13, 2020

      Hi Sam, I haven’t had that experience to advise. I’m curious, was anything altered or substituted in the recipe? I recommend reading through all of our tips on the dough. Also, you may find this post on measuring helpful.

      Reply

  • Diana
    July 10, 2020

    I made this exactly as your video and recipe instructed. The rising went well but stretching it was not easy. It came out lumpy and too thick. When I tried to stretch it tore apart. The crust tasted good but was too thick in some spots and too thin in others. I know you said not to disturb the air bubbles so I didn’t roll it out. I was actually disappointed with the result. What did I do wrong?

    Reply

    • Natasha
      July 10, 2020

      Hi Diana, if you followed the steps and timing for the resting, chilling, and then letting it come to room temperature before forming the crust, then it sounds like there may be too much flour. Make sure to follow our tutorial here on how to measure flour. If you push the measuring cup into the flour bin, you can compact it and get 25% too much flour. I hope that helps.

      Reply

  • sam
    July 9, 2020

    Hi Natasha, My dough is in cold fermentation stage now, after two hours of being in the fridge they are getting bigger and the bowl is full, there is no more space for the dough to rise. Should I change their place into bigger bowl? If I change their bowl, is it going to ruin my dough? I’m going to keep them in the fridge for the next 3 days.

    Reply

    • Natasha
      July 9, 2020

      Hi Sam, it won’t ruin the dough – just transfer it to a larger oiled bowl.

      Reply

  • Abhishek bhargav
    July 8, 2020

    Made this pizza Dough – was heavenly – had the best pizza ever made at home – was pure high end restaurant quality ! Thank you

    Reply

    • Natasha's Kitchen
      July 9, 2020

      Yay that is awesome! Thank you so much for your excellent feedback.

      Reply

  • Karolina
    July 8, 2020

    I want to make it but dont have pizza stone..what options doi have?

    Reply

    • Natashas Kitchen
      July 8, 2020

      Hi Karolina, we have a note on that but I also recommend reading through the comments. Several of our readers reported great results using a baking pan.

      Reply

      • Lulu
        July 17, 2020

        Hello Natasha,
        I’m about to make the pizza for the first time and I’m excited because your recipe looks amazing! I was just at a very fancy pizza place here in Mexico and they told me they use fresh mozarella italian cheese (bel gioso). I noticed that you use shredded cheese. Can I use the fresh mozarella?

        Reply

        • Natashas Kitchen
          July 17, 2020

          Hi Lulu, I bet that could work! I would love to know you like this if you experiment!

          Reply

  • Vicky Perkins
    July 7, 2020

    Did you attach the white and red pizza sauce somewhere? Also a link to your pizza making cooking utensils please.

    Reply

  • Charlotte
    July 7, 2020

    Hi Natasha,
    I’m having a party in 5 days, so i made my dough and now its resting in the fridge. as it’s 6 pizzas i will make, what’s the best way to save time with rolling, adding toppings in advance. thanks

    Reply

    • Natasha
      July 7, 2020

      Hi Charlotte, I like to build my pizzas just before putting them in the oven, otherwise, you will need a significant amount of flour under the dough or the sauce, and toppings will soften it and make it difficult to transfer later. If you wanted them fully assembled for the party, freezing might be a good option although it will change the texture of the crust baking from frozen. If anyone else has some great make-ahead tips, please share!

      Reply

      • Charlotte
        July 12, 2020

        Hi natasha the party was yesterday i ended up leaving the dough for 5 days in the fridge, and cooked them fresh on the party. I just prepared the fillings, there was a bit of flour mess but results were soooo worth it. Everybody complimented on the dough, u could eat a full pizza without getting full. I made 1.5 times of the recipe and had 9 pizzas 8 slices each. Fillings were
        – cheese
        – pilli steak (ur recipe for a sandwich. I made it on the pizza)
        – barbecue chicken
        – pepperoni
        – veggy
        Also used ur white sauce and red sauce.
        Can’t wait to make pizza again.

        Reply

        • Natasha's Kitchen
          July 12, 2020

          Yay so great to hear that you had a wonderful experience. Thank you for sharing that with us!

          Reply

  • sam
    July 6, 2020

    Hi Natasha, I’m going to use instant yeast. Do I still need to add honey to the water?

    Reply

  • jOy
    July 2, 2020

    I made mine in a cast iron skillet. O. M.G. Soooooo good. I’ve made several pizza dough recipes in quarantine. THIS by far, hands down, is seriously the best! I made one pizza the first day and made the next one the day after. Totally recommend letting the dough proof for at least 2 days. Unfortunately, I’m not patient enough to wait for it to proof 3 days! Lol I also made the classic red sauce from this link too. Highly recommend!

    Reply

    • Natashas Kitchen
      July 3, 2020

      I’m so happy you enjoyed this recipe Joy! That’s so great!

      Reply

    • Anusheh
      August 14, 2020

      How long did you preheat the cast iron skillet in the oven for? and how did you transfer the pizza onto it?

      Reply

  • Nandy
    July 1, 2020

    After pre heating the oven, can I use rolling pin on the dough to make it even and in proper shape?

    Reply

    • Natashas Kitchen
      July 1, 2020

      Hi Nandy, we do not recommend a rolling pin as it could destroy the bubbles in the dough that give the pizza dough its texture.

      Reply

  • Carmen
    June 30, 2020

    Hi Natasha, I tried this recipe and had several fails. Can you help me achieve the perfect pizza and tell me what I am doing wrong.

    First time I did it was a complete fail. I think it was because I used instant yeast and did not read that you can add directly to the ingredients. Also it never rised and ended up super thin and the crust was super hard.

    Second attempt, way much better. I used the instant yeast and incorporated it into the ingredients right away. I also used my stand mixer because last time I did not knead correctly. Left it to rise 4 to 5 hours at room temperature and it rose great. When I cooked the pizza I achieved the perfect crust with the holes like you said. The center of the pizza rose to much it was not thin. Everything else tasted great. Did I do something wrong? I stretched it to the size you said. Please tell me what am I doing wrong. I will try again until achieve it.

    Reply

    • Natasha
      July 1, 2020

      Hi Carmen, the center of the pizza rising usually indicates too much yeast. I had that happen in my testing with too much yeast. Make sure you are adding the correct amount of yeast. I hope that helps!

      Reply

  • Michele Johnson
    June 30, 2020

    Hi Natasha,

    If you only want to make one pizza, can you freeze the 2nd ball of dough for later use? If so, what is the process?

    Reply

    • Natashas Kitchen
      June 30, 2020

      Hi Michele, Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.

      Reply

  • Lisa
    June 29, 2020

    Made this recipe twice now. Love the texture of this dough but the flavor seems a tad flat. Wondering if i can add more salt to the dough or will it have an ill effect on the rise? Thank you.

    Reply

    • Natasha
      June 29, 2020

      Hi Lisa, there should be ample salt. If using kosher salt, I would suggest using more salt. You can always add a little more salt and it will work fine.

      Reply

  • Neha
    June 27, 2020

    Hey, a quick question. Can I use Sugar instead of honey ? Because that’s all I have RN.

    Reply

    • Natashas Kitchen
      June 27, 2020

      Hi Neha, yes it can be substituted with 1 tsp of sugar.

      Reply

  • Carol Pike
    June 26, 2020

    Hi Natasha! I made your pizza with white sauce, and after I removed it from the oven I sprinkled on pieces of cold, cooked, Maine lobster and a little chopped fresh basil from my garden. Amazing!!! Thank you so much!

    Reply

    • Natashas Kitchen
      June 26, 2020

      Yum! That sounds amazing! Thank you so much for sharing that with me Carol!

      Reply

  • Aiman
    June 26, 2020

    Hi Nataseha,

    I live in Egypt, and thanks to house confinement I have been spending a lot of time in the kitchen poisoning the family with my many failed attempts.
    Since I fell upon your website (it started with the apple pie) I have become a master chef! whenever my wife says “what are you gonna feed us?” my replie now is always “I’ll ask Natasha”

    This pizza recipe is by faaaaar the best I’ve seen/tried online… and the white sauce is WOW…and new!

    I can’t wait to try more and more of your recipes.

    Thank you and God bless

    Reply

    • Natasha's Kitchen
      June 26, 2020

      Thank you so much for sharing that with us, Aiman. I am so happy to hear that you are enjoying my recipes. I hope you love every recipe that you try!

      Reply

  • Aiman
    June 26, 2020

    Hi Natasha,

    I Live in Egypt and I’m kinda new to the kitchen. Before I fell upon your website I was torturing my wife and kids with my attempts. However, now I’m the chef at home thanks to you! My sister-in-law calls me the “dough master” cuz of my pizza AND apple pie!!!

    Thank you and can’t wait to try more and more of your recipes.

    God bless

    Reply

    • Natasha's Kitchen
      June 26, 2020

      My pleasure! I am so glad that you’re enjoying my recipes.

      Reply

  • Sheri
    June 25, 2020

    Can you roll the dough out to make calzones?

    Reply

    • Natashas Kitchen
      June 25, 2020

      Hi Sheri, I haven’t tested that but I bet that could work! If you experiment please let me know how you like that.

      Reply

      • Sheri
        June 26, 2020

        OMG! The best calzones ever! I used half the recipe, one bowl of the pizza dough and made two large calzones! I rolled it pretty thin, filled with some good ingredients, lots of cheese and did an egg wash on top with a few slits on top. Baked at 375 for 30 mins! It’s a must try! Wish I could share a picture!

        Reply

        • Natashas Kitchen
          June 26, 2020

          I’m so glad this worked for calzones! That’s so great!

          Reply

  • Carole
    June 21, 2020

    Hi Natasha. My daughter and I have made this recipe several times and it’s our favorite new pizza dough. It never disappoints! We have also left the dough in the fridge for almost a week and it’s still great. Thank you for a great pizza dough.

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Yay, I am so glad to hear that you loved this pizza dough recipe. Thanks for your great review!

      Reply

  • AN
    June 20, 2020

    I wish i knew this recipe before! The pizza was amazing!! better than our favorite pizza place!!!

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Wonderful to hear that you loved it!

      Reply

  • alice chiu
    June 20, 2020

    They looked amazing and so yummy. I’m going to try out this week. But I only have instant yeast on hand. Can I use the same amount instant yeast to replace the dry active yeast from your recipe with same instruction? I heard some say that instant yeast don’t need to dissolve in the water so I’m little confused. I never done pizza, so I’m try to it right. Love all your recipes. You are the best! 🙂

    Reply

    • Natasha
      June 22, 2020

      Hi Alice, I make mine with active dry yeast. If I were to do it with instant, I would mix it into the flour and then just add the liquids to that flour mixture.

      Reply

  • Via
    June 20, 2020

    Would this work with bread flour?

    Reply

    • Natashas Kitchen
      June 20, 2020

      Hi Via, I have not tested that with bread flour to advise. I’m curious now, if you experiment, let me know how you liked the recipe.

      Reply

  • K
    June 20, 2020

    HI. Never mind my previous question and comment about Tbsp. Wonder if it is ok to use canned tomato puree too and add same ingredients to it and blend?

    Reply

    • Natasha
      June 20, 2020

      Hi, I haven’t tested it that way – we stick to this same list of ingredients because it works so well, Tomato puree might be too thin.

      Reply

  • Karl
    June 19, 2020

    Hi. I am a bit confused about the tablespoon thing. 1/2 Tbsp salt…. You mean one or two Tbsp salt? Never heard of one-half Tbsp… I will be making a pizza tomorrow afternoon.

    Reply

    • Natashas Kitchen
      June 20, 2020

      Hi Karl, a “1/2 Tbsp” measurement is half of a tablespoon. I hope that helps.

      Reply

      • David R Campbell
        July 3, 2020

        3 tsp make 1 Tbsp, so, 1 1/2 tsp equals 1/2 Tbsp. There are charts that can be found online explaining all ‘spoon’ measurements that take away all the mystery. Personally I would list 1 1/2 tsp in a recipe instead of 1/2 Tbsp. It’s simpler.

        Sorry Natasha!

        I should add that I’ve made this recipe once and it was well received. Thanks! I’ve been asked to make it again for this coming 4th of July weekend.

        Reply

  • MacKenzie Daggett
    June 19, 2020

    Would it be ok if I only left it in the fridge for 12 hours?

    Reply

    • Natasha
      June 19, 2020

      Hi, it’s definitely better if it’s left for a little longer because the bubbles will develop better but it will still work after 12 hours. I would encourage you to test with different batches to see which you enjoy better.

      Reply

  • Kaylee
    June 18, 2020

    Is the honey required in the recipe? I’m not a fan of honey and don’t want to buy a whole bottle because it won’t be used, plus its super expensive where I live.

    Reply

    • Natashas Kitchen
      June 18, 2020

      Hi Kaylee, Both honey and sugar work well, it feeds the yeast.

      Reply

      • Kaylee
        June 18, 2020

        Do I use the same amount of sugar that I would use of the honey?

        Reply

        • Natasha's Kitchen
          June 18, 2020

          Hi Kaylee, yes it can be substituted with 1 tsp of sugar.

          Reply

  • Hanna
    June 17, 2020

    Hi Natasha,
    I love all your recipes, you make cooking so simple. I made your banana bread, bread rolls and both of your lasagna dishes.
    So now, I am really excited to make your pizza dough.
    I have prepared my dough for the pizza, but I do not have a pizza stone.
    What can I use instead of a pizza stone and how to cook the pizza without the pizza stone, step by step instructions please?
    Thank you
    Hanna

    Reply

    • Natashas Kitchen
      June 17, 2020

      Hi Hanna! I’m so glad you’re enjoying our recipes. You can use a pizza pan or a baking pan! That should work great! I recommend reading through the comments for some tips also, our readers have the best ideas! One reader mentioned using cast iron.

      Reply

      • Hanna
        June 18, 2020

        Hi Natasha,
        I made the pizza mine was not round like yours, but it tastes amazing.
        Thank you so much.
        Hanna

        Reply

        • Natasha's Kitchen
          June 18, 2020

          Thanks for sharing Hannah, I’m glad you enjoyed the taste!

          Reply

  • michelle
    June 15, 2020

    Hi Natasha,

    Tried this recipe and it all went well until I tried to form the dough and it pulled apart as I tried to roll it on my knuckles. Any tips on what I did wrong?

    Reply

    • Natashas Kitchen
      June 16, 2020

      Hi Michelle, did it rip apart and made holes? I’m more than happy to troubleshoot. Was anything altered in this recipe?

      Reply

      • Janice
        June 29, 2020

        I had the same problem – tore in the center..

        Reply

  • Amirah
    June 15, 2020

    Hii Natasha,

    I just made your pizza recipe with your delicious homemade white pizza sauce it taste AMAZING!!!!!! So delicious the best pizza I’ve ever had.My whole family loved it thank you so much.

    Reply

    • Natasha's Kitchen
      June 15, 2020

      I love it! Thanks for your comments and great feedback, Amirah. I hope you love every recipe that you try!

      Reply

      • Amirah
        June 16, 2020

        thanks a lot natasha

        Reply

  • Brendan Quigley
    June 14, 2020

    Hi Natasha, just wondering if its ok to use the dough right away or if the cold fermentation process is absolutely necessary? Love your channel btw!

    Reply

    • Natasha's Kitchen
      June 14, 2020

      The fermentation process is necessary and recommended. I hope you love it!

      Reply

      • Brendan Quigley
        June 15, 2020

        We actually tried it without the cold fermentation and it still came out amazing! Best homemade pizza we’ve ever made. Will definitely plan ahead and not skip the cold fermentation part next time. Looking forward to making more pizza and trying more of your recipes! Thank you for everything you do!

        Reply

        • Natashas Kitchen
          June 15, 2020

          You’re welcome, Brendan! Thank you so much for sharing that with me!

          Reply

        • Ann
          June 25, 2020

          Phew. Good to hear. I just started making this recipe without thoroughly reading the time involved. Have to use it tonight! Lol

          Reply

  • Ginger
    June 13, 2020

    I had a problem with the dough sticking to the peel. I floured it well and it shook fine until I put the sauce and cheese on it. Then it was stuck to the peel and mess when I tried to transfer to the stone. Has anyone else had this problem? Any suggestions to make it stick less other than more flour on the peel? Should I coat the ball of dough in a lot of flour before stretching over my knuckles.

    Reply

    • Natasha
      June 13, 2020

      Hi Ginger, you can coat the bottom of the dough in flour before rolling it on your knuckles. It could be that the actual dough needed a little more flour, but dipping the bottom into flour should help.

      Reply

    • Sabina
      June 24, 2020

      So mine came out perfect the first time and stuck the second time 🤦🏻‍♀️. A friend recommended using parchment paper. ill be trying that next time!

      Reply

    • Tammy P.
      July 26, 2020

      My family absolutely loves this pizza recipe! Thank you, Natasha, for this and all of your recipes that have been collecting in my recipe arsenal! I also had an issue with the dough sticking to the peel. I found that if you place a piece of parchment paper on the pizza peel it will slide right onto the pizza stone. Halfway through the cooking process, lift the pizza with a large spatula and remove the parchment…voila!

      Reply

      • Natasha's Kitchen
        July 27, 2020

        You’re very welcome, Tammy. Thank you for sharing your experience with us and for giving this recipe an excellent review!

        Reply

  • Lulu Meril
    June 13, 2020

    Hi Natasha!

    Its my daughters birthday and we planned to distribute some Pizzas to our neighbor frds since we dont have a party at home. I have used 4 times the recipes you gave to make 9 12 inch pizzas. They are in the fridge now for refrigeration. I have packed them in cling wrap and placed in freeser bags. There are 3 portions in 1 big freezer bag. Hope it works. Will let you know the results.

    Reply

    • Natashas Kitchen
      June 13, 2020

      I hope you love this recipe Lulu!

      Reply

  • Jeanette
    June 13, 2020

    Aged my pizza dough for three days. Made it for dinner last night. Didn’t tell my family I was trying something new. Rave reviews!

    Reply

    • Natashas Kitchen
      June 13, 2020

      That’s just awesome Jeanette! Thank you for sharing that great review!

      Reply

  • Amirah
    June 13, 2020

    how can you know when your water is at 105-110f without a thermometer?

    Reply

    • Natasha
      June 13, 2020

      Hi Amirah, it should feel very warm but not hot to the underside of your wrist. It should be about the temperature of a baby’s bath water.

      Reply

  • Amirah
    June 13, 2020

    hii Natasha!! I was wondering if you were to use the stand mixer with the hook attachment, like how should you make this pizza recipe?

    Reply

    • Natashas Kitchen
      June 13, 2020

      Hi Amirah, a stand mixer isn’t necessary and I find I have more control doing this by hand. Also, I have baked after 5 hours in my testing and I found the cold fermentation is what gives you those desired bubbles in the crust, great texture, and rise as the edges while it’s baking. It also tastes better after cold fermentation.

      Reply

      • Amirah
        June 14, 2020

        thanks a lot Natasha

        Reply

    • Greg
      September 26, 2020

      Tried a stand mixer ended up pulling it out and doing my hand mixer was a waste of time and I had to clean it

      Reply

  • crazyowl
    June 12, 2020

    Do we have to freeze it overnight or is it fine just to make it after it rises?

    Reply

    • Natashas Kitchen
      June 12, 2020

      Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.

      Reply

      • Cheryl B
        June 28, 2020

        LOVE your pizza dough! It’s the best of any we’ve tried! Quick question about your freezing instructions: after allowing the frozen dough to thaw overnight in the frig and then placing it in the oiled bowl covered with plastic wrap, would it still be okay to leave it in the frig for a few more days to continue fermenting?

        Reply

        • Natasha's Kitchen
          June 28, 2020

          Thank you so much, Cheryl. We love it best enjoyed within 3-5 days.

          Reply

          • Cheryl Beyer
            June 29, 2020

            Just to clarify…after the dough has been frozen (and then thawed in the frig), you’ve left it in the frig an additonal 2-3 days? If yes, did you think the dough was more flavorful and bubbly that way after being frozen or do you think after thawing from frozen, it’s better to use it right after it’s thawed in the frig?

          • Natasha
            June 29, 2020

            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.

  • Ginger
    June 10, 2020

    Hi Natasha,
    I am an experienced bread maker and I turned it out onto a floured surface to knead it for the 2 minutes prior to rising instead of kneading in the bowl with your hands as you do. Will that make a difference?
    It is a lot less messy and the dough was beautiful and smooth after the 2 minutes, but it di incorporate about an extra 1/4 of flour.
    I’ve never used this technique before, so I could use your guidance. Thank you. I have tried many of your recipes and they are wonderful!

    Reply

    • Natasha
      June 11, 2020

      Hi Ginger, this folding technique is usually sufficient for kneading the dough so I don’t do the extra kneading step. You could even fold it a few extra times if you are concerned. I’m so glad you enjoy our recipes.

      Reply

  • Melody
    June 9, 2020

    Hello Natasha , I made the pizza dough today and it ddn’t come out right , the dough is not sticky like yours, and it’s more kind of dry, I don’t have active dry yeast on my pantry so I substitute with quick dry yeast.

    Reply

    • Natasha's Kitchen
      June 10, 2020

      Hi Melody, sorry it did not work out for you and I’m always happy to help troubleshoot. The liquid to dry ingredients proportion is accurate and make sure you aren’t substituting with a different type of flour. Check out our post on how to measure ingredients – measuring flour the wrong way can result in 25% more flour than you need. Also, make sure your yeast is not expired and be sure not to overheat the dough while it proofs or it can deactivate and kill the yeast.

      Reply

  • Anna
    June 9, 2020

    Natasha,
    Thank you so much for the recipe and directions. My grandchildren loved it. The little boy said it’s even better than the Whole food’s one.

    Reply

    • Natashas Kitchen
      June 9, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Josephine ince
    June 9, 2020

    Love this pizza base!! Amazing Natasha!!! My husband and I are eating one right now!!! Thank you!! You are a very cook!!!! Watch all your videos!!!

    Reply

    • Natasha
      June 9, 2020

      Hi Josephine, I’m so glad to hear that! Thank you for sharing your awesome review.

      Reply

  • Martina
    June 8, 2020

    THE most amazing pizza, thank you so much 💖 I love that you can keep the dough it in the fridge for days, this makes it possible to have a spontaneous pizza lunch 😀 I usually divide it into 4 parts which makes 4 generous dinner plate size pizzas. As long as you remember to take the dough out of the fridge in time, it always turns out amazing 😍

    Reply

    • Natasha's Kitchen
      June 9, 2020

      You are very welcome, Martina. I’m so glad you enjoyed this pizza dough! Thanks for sharing that with us.

      Reply

  • Sochanny Hak
    June 8, 2020

    It is a perfect pizza. I made it. It looks perfect and yum.

    Reply

    • Natasha
      June 8, 2020

      I’m so glad you loved the pizza recipe. Thank you for sharing your great review!

      Reply

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