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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!

4.95 from 76 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

  • 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

  • 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

  • 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

  • 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

  • Maria Rodriguez
    June 7, 2020

    Natasha, thank you so much for sharing the recipe for pizza, I made the pizzas with the red and white sauces and my family loved them, didn’t have time for pictures because they ate them so fast.

    Reply

    • Natasha's Kitchen
      June 7, 2020

      So lovely to hear that Maria. Thanks for sharing your excellent feedback with us and I hope you love every recipe that you try!

      Reply

  • Rebeccca
    June 6, 2020

    First time commenting after watching and making so many of your recipes mainly from your video tutorials.
    Natasha you have inspired me to cook again after losing my enthusiasm for cooking family dinners after 20 years. Thank you and please keep on and don’t change a thing xxx

    Reply

    • Natashas Kitchen
      June 7, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m so inspired reading your review, Rebecca. Thank you!

      Reply

  • Flor Campos
    June 6, 2020

    I loved it! You have no idea how many different recipes I tried before almost about to give up on pizza making until this one.. so perfect step by step. More time of pre elaborating but almost none extra effort for beginners like me! So worthy! Also made the red sauce recipe delicious! Thanks Natasha!!

    Reply

    • Natashas Kitchen
      June 6, 2020

      You’re very welcome Flor! So happy you enjoyed this!

      Reply

  • Erica
    June 5, 2020

    I’ve always wanted to make homemade pizza dough and I’m so happy to have come across your recipe. The process was easy and the entire family LOVED it. I also used your recipe for the red sauce (our favorite) and the white sauce and everything was delicious. I can’t wait to make it again.
    THANK YOU!

    Reply

    • Natashas Kitchen
      June 5, 2020

      You’re welcome, Erica! I’m so happy you liked that!

      Reply

  • Terry
    June 4, 2020

    I don’t have a pizza stone, what should I use?

    Reply

    • Natasha's Kitchen
      June 5, 2020

      Hi Terry, others shared this “Since we don’t have a Pizza stone, I inverted my baking tray and baked the pizzas on it. The dough came out so amazing & chewy, it’ll be my go-to recipe now!”

      Reply

  • Vicki
    June 4, 2020

    Can you freeze this pizza dough?

    Reply

    • Natashas Kitchen
      June 4, 2020

      Hi Vivki, 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

  • Barbara
    June 4, 2020

    Can u use fast acting yeast?

    Reply

    • Natasha's Kitchen
      June 4, 2020

      Hi Barbara, I haven’t tested this with fast-acting yeast to advise but others shared this “We made it with fresh yeast. Used double the amount of yeast that you asked for and it turned out amazing!”

      Reply

  • natalya
    June 2, 2020

    Hi Natasha! I just wanted to let you know that I’ve tried this recipe for my daughter’s birthday party and it worked out great! I even have a second batch sitting in my fridge for this week’s dinner 🙂

    Thanks for all your hard work and for such a pro recipe 🙂

    Reply

    • Natasha's Kitchen
      June 2, 2020

      Perfect! So great to hear that you loved the pizza dough, thank you for your good comments!

      Reply

  • Umaimah Mulla
    June 1, 2020

    Hey Natasha! 🙂

    I tried this dough recipe a few weeks ago & we all LOVED how amazing the pizzas turned out. We are already planning another pizza dinner.

    Since we don’t have a Pizza stone, I inverted my baking tray and baked the pizzas on it. The dough came out so amazing & chewy, it’ll be my go-to recipe now!
    Ps. My mom was a bit hesitant on this new baking technique on an inverted tray, but after taking the very first bite, she said the technique worked well.

    Thanks so much for sharing this recipe!

    Reply

    • Natasha's Kitchen
      June 1, 2020

      Wow, that is so awesome! Thank you so much for sharing that with us, it’s very helpful for others who are thinking of using that technique too.

      Reply

  • Carmen Fittro
    May 30, 2020

    LOVE the recipe!Would like to know if you can freeze it and for how long? Thank you!
    Carmen Fittro

    Reply

    • Natashas Kitchen
      May 30, 2020

      Hi Carmen, 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

  • LisaG
    May 30, 2020

    we live in Florida and with humidity and other issues. I made this twice first time was the 8hours, then 24 in the fridge. Was good but not a lot of bubbles. 2nd I did and in the fridge for 4 days, 1 dried on top and the other was fine but less bubbles than the first time i made it. Dough was wet in the middle. Was wondering if I should cut the liquid down. I have to do that with other recipes, due to sea level and weather. Any one have thoughts about this. Maybe less time in the fridge? Because the dough seems like it is perfect after folding and 8 hours on the counter.

    Reply

    • Natasha
      May 30, 2020

      Hi Lisa, I think it’s worth experimenting with slightly less liquid if you living in a humid area and especially if that is a typical fix for you. Make sure to cover when refrigerating so it doesn’t dry out or form a film.

      Reply

  • Winni
    May 30, 2020

    I want to only do half of the thing– do I halve all flour, water, and yeast measurements?

    Reply

    • Natashas Kitchen
      May 30, 2020

      Hi Winni, that is correct, you would halve the entire recipe.

      Reply

  • Irina
    May 29, 2020

    This pizza dough is amazing!!! It’s the first homemade pizza I’ve ever made and it came out perfect. The recipe is so easy to follow and the dough was incredibly easy to work with. I used bread flour and let the dough rest in the fridge for 24h. The crust was nice and crispy on the outside and chewy and soft on the inside. I topped mine with big chunks of fresh mozzarella and fresh basil.

    Reply

    • Natashas Kitchen
      May 30, 2020

      Yum! That sounds amazing! Thank you for sharing that great review!

      Reply

  • Ksusha.A
    May 29, 2020

    Mine didn’t turn out..
    The dough didnt rise well at all even though i followed your steps. It didnt bubble much either. It was very heavy. Pizza looked beautiful but didnt taste fluffy like i was expecting. Do you think i might have added too much flour? Should I add more yeast maybe? 1/2tsp seems so little.

    Reply

    • Natasha
      May 30, 2020

      Hi Ksusha, I would suggest checking if your yeast is still active. It doesn’t rise as much as bread but it should rise as described in the post. It could also be too much flour – make sure to either weight in grams or use the method we suggest for measuring ingredients. I hope that helps.

      Reply

      • Ksusha.A
        May 30, 2020

        Thank you for the help. I think too much flour was half the problem and the other half was that I took the dough out of the fridge 1.5hrs prior to cooking. I let the other half of the dough out 4 hrs prior to baking the next day and it formed the bubbles but was still a bit heavy. Definitely will try again to perfect it.
        It tastes great btw!

        Reply

        • Natashas Kitchen
          May 30, 2020

          I’m glad that was helpful!

          Reply

  • Angela
    May 29, 2020

    SOS

    Hi Natasha! I accidentally, added 1/2 tsp of salt instead of 1/2 tbs. it’s been about 2 hrs. Can my dough be salvaged or should I start over?

    Reply

    • Natasha
      May 30, 2020

      Hi Angela, the dough will be fine. It will still work well with less salt. The toppings will also add salt and will compensate. It tastes better with more, but the recipe will still work.

      Reply

  • Gabriela S.
    May 28, 2020

    Can I bake my pizza in a pizza pan if I don’t have a stone or those other fancy things?

    Reply

    • Natasha's Kitchen
      May 28, 2020

      Hi Gabriela, others shared that they used a pizza pan and it worked well too.

      Reply

  • Lynette
    May 28, 2020

    We love to add broccoli and Italian sausage and use just olive oil. We also do spinach and artichokes.
    Sometimes we go insane with pepperoni, sausage,band bacon.
    ** Can we cook the pizza at 425 degrees? If so, how long?

    Reply

    • Natashas Kitchen
      May 28, 2020

      That sounds amazing! If that is the highest your oven will go, yes. You may need to adjust the bake time, however.

      Reply

  • Natasha
    May 27, 2020

    Really want to make this but, quick questions.

    Does it have to be kneaded by hand only? Standing mixer won’t work?

    Reply

    • Natashas Kitchen
      May 27, 2020

      Hi Natasha, 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

  • Monica
    May 26, 2020

    Made this, this past weekend which was not a good idea in 100 degree weather but non the less was so good I made extra so once it cools down will forsure be making more pizza 😘🍕

    Reply

    • Natasha's Kitchen
      May 27, 2020

      That is awesome! I’m so glad you liked it.

      Reply

  • Ann
    May 26, 2020

    Hi Natasha, I love your blogs. I’ve made this pizza dough couple of times already, but I’d like to know if it is possible to let the dough rise in an instant pot? As an alternative to 4-5 hrs at room temp.

    Reply

    • Natashas Kitchen
      May 26, 2020

      Hi Ann, I have not tested that in an instant pot to advise. If you experiment please let me know how you like that.

      Reply

      • Rachel
        July 30, 2020

        I used the Instant Pot rival pressure cooker, the a Crockpot Express to proof my dough using the yogurt function on low.

        I had used google for a rough guideline but apparently didn’t read it clearly. It said to proof for 30 minutes, and I accidentally did it for an hour…. which I think was better based on the end result.

        Reply

  • Gris
    May 26, 2020

    Hi Natasha! I was first impressed by this recipe with 70% hydration dough made with hand as I never seen it before as it is recommended to be done with a mixer. So I decided to give a try. I was surprised that you could fold a 70% hydrated dough with hands and that dough looks somehow hard in your hand though 70% dough are very soft e sticky and impossible to be worked by hand like you show in the video. So I gave it a try and I was right. After 4 hours I tried to fold the dough, and it was not as the hard dough you can fold in the video, though somewhat I managed to fold it and it is on the fridge now So finally I would love some info on this recipe, because it sounds good but it does not give the results that you are showing, and I really want this work.
    Thank you a lot!

    Reply

    • Natasha
      May 27, 2020

      Hi Gris, it may be in the way you are measuring flour. Check out our post on measuring ingredients which may help answer your questions to get the texture correct. If you can weigh your ingredients, that would be even better.

      Reply

    • Leslie
      June 5, 2020

      I experienced the same thing. I bake bread every week. I use a scale to weigh flour. My pizza dough was still sticky after 24 hours. It wouldn’t even slide off and I floured it quite a bit. Even tho it wasn’t quite like the video it was a very good tasting crust. Guess it will take a few tries to figure things out. I’m sure there is a user error somewhere. Thank you so much for your recipe!

      Reply

  • Smitha
    May 26, 2020

    Hi Natasha. I have been trying to make a good pizza at home for a while now. none of the recipes ive tried have worked out. Except this one.. it did take me three tries to get it right..but finally when i got it, it was sooo yummy… thanks for the recipe…. i was so excited that when i formed the crust with my hands it didn’t break this time and i saw the bubbles

    Reply

    • Natashas Kitchen
      May 26, 2020

      You’re welcome! I’m so happy you enjoyed it Smitha!

      Reply

  • Laura
    May 26, 2020

    Hi Natasha, I’m a long time viewer of your cooking videos and first time commenting. Just wanted to let you know that this pizza recipe was great! Your video is so helpful to understand the technique for preparing the pizza and shaping it. This is the first time I was able to make a mostly circle pizza lol.

    Reply

    • Natasha's Kitchen
      May 26, 2020

      That is awesome, great job! Thanks for leaving a comment here and for your excellent review!

      Reply

  • Kathy
    May 25, 2020

    with everything going on, i could only find fresh yeast. Will it work?

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Hi Kathy, I haven’t tested this with fresh yeast to advise.

      Reply

    • Kathy
      May 28, 2020

      We made it with fresh yeast. Used double the amount of yeast that you asked for and it turned out amazing! My kiddos love this pizza and want it everyday. My oldest loves following your recipes. You are our go to. Will get a pizza stone as we made it on a baking sheet, but still the best recipe.

      Reply

      • Natasha
        May 28, 2020

        That is so great to know that it works great using double the fresh yeast. Did you change anything else in the process or keep the steps the same? Others have asked about using fresh yeast and your review is so helpful. Thank you!

        Reply

  • Elle
    May 25, 2020

    Hi Natasha,
    I made the pizza and it was amazing!! Thank you so much. It was nice and crisp and crunchy. My son loved it so much he wants it every weekend. I k ow you said we could use instant yeast. Couple questions
    #1 do you think it will taste the same as far as crisp and crunchy crust?
    #2 you said you could put the instant yeast in with the flour, what would be the next steps and so forth?

    I love your cinnamon rolls by the way, will be making them today!
    Thanks so much for all your great recipes. P.S your meatloaf is so on point also!!
    Elle

    Reply

    • Natasha
      May 26, 2020

      Hi Elle, I always 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

      • Heather
        May 28, 2020

        Would you use the same amount of instant dry yeast? Or reduce it?

        Reply

        • Natashas Kitchen
          May 29, 2020

          Hi Heather, I always 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

  • Kelly
    May 25, 2020

    I’ve been making pizza for years and have tried many crusts. This is the best one I have found and it will be my go to recipe from now on. Thanks. Kelly

    Reply

    • Natasha's Kitchen
      May 25, 2020

      That is just perfect! Thank you so much for your good comments.

      Reply

  • Mrs Brown
    May 23, 2020

    Hi there all the way from New Zealand. We tried this recipe along with your white pizza sauce for a cheese pizza and it was awesome. Definitely be using this recipe again

    Reply

    • Natasha's Kitchen
      May 24, 2020

      I’m so glad that you loved it! Thanks for sharing your experience with us.

      Reply

  • Amberley
    May 23, 2020

    I really want to make this but I dont have a pizza stone… what do you recommend? also your kids are super cute !!!

    Reply

    • Natashas Kitchen
      May 23, 2020

      Hi Amberley, 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

  • Denise
    May 23, 2020

    Hi I want to try your recipe for dough but does the Honey make it sweet?

    Reply

    • Natashas Kitchen
      May 23, 2020

      Hi Denise, it does not. Most pizza dough has either sugar or honey in it.

      Reply

  • Sara
    May 22, 2020

    I’ve just finished mixing the initial ingredients and set aside for the first rise. Since I cook for one, how should I divide and shape the dough for smaller size pizzas? Will the dough freeze properly after the second rise in the refrigerator after it’s already divided? Thanks, Natasha!

    Reply

    • Natashas Kitchen
      May 22, 2020

      Hi Sara, 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

      • Sara
        May 22, 2020

        How should I divide and form the dough for smaller pizzas as I cook for only one?

        Reply

        • Natasha
          May 22, 2020

          Hi Sara, that should work fine, just form smaller balls of dough – I would cut them further in half but probably not smaller than that.

          Reply

  • Larissa
    May 22, 2020

    Best pizza dough ever!!! My husband and I have tried a couple dough recipes and this one is the best! Not only are we only going to use this recipe from now on but might have a pizza night once a week just to have this!

    Reply

    • Natashas Kitchen
      May 22, 2020

      That’s just awesome Larissa! I’m so glad you both enjoyed this! It sounds like you found a new favorite! That’s so great!

      Reply

  • Jim Martin
    May 21, 2020

    Natasha, all I have right now is Whole Wheat Bread Flour. Is this okay to use? Any special instructions in making this Pizza?

    Reply

    • Natashas Kitchen
      May 21, 2020

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

      Reply

  • Iryna Ferretti
    May 21, 2020

    Hi. I tried to make a double portion. When combined all Ingredients I had a lot of flour left, Could not get to the right consistency. What did I do wrong?

    Reply

  • Ana
    May 21, 2020

    Can I use fresh yeast? If so, how much?
    Thank you in advance.

    Reply

  • Amanda
    May 20, 2020

    This pizza was amazing!! My kids looked at me and just said PLEEEEAASE make this again! We used your red sauce!

    Most pizza stones say 450 degrees though, do you have a stone that can take 550 heat?

    Reply

    • Natashas Kitchen
      May 20, 2020

      I’m so glad you enjoyed this Amanda! Sounds like you found a new family favorite! We use this pizza stone here. It is heat safe up to 2100 degrees.

      Reply

  • Pam
    May 19, 2020

    Where did you get your light blue coated tongs?

    Reply

    • Natasha's Kitchen
      May 20, 2020

      Hello Pam, you may check the kichen tools that I use here in our Amazon Page.

      Reply

  • Sandy Miller
    May 19, 2020

    This recipe is a keeper! I have been relying on two other recipes for the past several years. They were always just ok, not like the New York style that I wanted to replicate. This was that!! I went through the first 5 hour rise and then I did another 5 hours in the fridge. I didn’t want to wait and I needed something for dinner. It was still great, but I bet the longer rise develops amazing flavor. I will plan better next time. Also, I use a piece of parchment on my pizza peel to make sure it doesn’t stick when I slide it onto the baking stone.

    Reply

    • Natasha
      May 19, 2020

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

      Reply

    • Tamara
      May 22, 2020

      Hi
      I don’t have baking stone
      What I can use instead
      Thank you

      Reply

      • Natashas Kitchen
        May 22, 2020

        Hi Tamara, 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

      • Phoebe
        June 12, 2020

        Super delish! I’ve found it tastes best after refrigerated for 3-5 days. And yes, less is more when it comes to yeast! Some pizza recipes out there call for a tablespoon or more of yeast… ugh. Makes the dough bland and tasteless. My husband and I love this recipe especially paired with your homemade alfredo sauce

        Reply

        • Natashas Kitchen
          June 12, 2020

          Thank you so much for sharing that great feedback with us Phoebe! I’m so glad you enjoyed that!

          Reply

  • Trina
    May 18, 2020

    Anyone try this review with gluten free ap flour? Curious if it would turn out well.

    Reply

    • Natashas Kitchen
      May 18, 2020

      Hi Trina, 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

      • Juan Carlos Kuri
        May 19, 2020

        Hi Natasha! I’m Juan Carlos from Colombia, I am going to try to make the pizza crust with gluten free flour. I will let you know how it goes.

        Regards.

        Reply

  • Heidi
    May 17, 2020

    1st try I used exact measurements and the dough was so dry I couldn’t even get it to come together, so I started over. 2nd try I sifted flour and measured properly but Left out 3/4 cup Flour and dough is still dry, not sticky at all, seems very dense. Any helpful tips?

    Reply

    • Natashas Kitchen
      May 18, 2020

      Hi Heidi! Are you scooping the flour or spooning it into your measuring cup? This post on measuring should help.

      Reply

  • Kuz
    May 16, 2020

    Hi
    During quarantine i found this pizza recipe. I have tried to make one. The problem i found was the dough was stiil rising in the fridge. Its not like i watched in your video. I followed your instruction already but it came up different. Is there any suggestion? Thanks natasha

    Reply

    • Natasha
      May 16, 2020

      Hi Kuz, it should still right slightly in the refrigerator and that is normal. You can see the difference after resting overnight in the photo tutorial above in the smaller bowl before and after photos. You want it to rise slightly – that means your yeast is working and those bubbles are awesome in the baked dough.

      Reply

      • Kuz
        May 17, 2020

        Thanks natasha
        Just 1 simple question. Do we need oil for dough?

        Thanks again

        Reply

        • Natashas Kitchen
          May 18, 2020

          Hi Kuz, we did not add oil to the dough itself but it does rest in a lightly oiled bowl seam-side-down.

          Reply

  • Jen
    May 16, 2020

    My daughter had to make homemade pizza dough for a school project. We tried 2 recipes….this one turned out the best! I’m keeping it for my own go to recipe. On a side note, we only had whole wheat flour… crust still turned out good but we had to use less flour. Definitely going to use all-purpose next time and I think we will get an even better crust… it’s pizza, who needs to be healthy! Thanks for the great recipe and tips!

    Reply

    • Natashas Kitchen
      May 16, 2020

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

      Reply

      • Fatima
        May 18, 2020

        Hey, that pizza looks incredible and I’m excited to try it.

        What to do if I don’t have a pizza stone or a wooden peel? Should I keep my pizza pan in the oven beforehand? Should I transfer it from my wooden cutting board to the hot pizza pan in the oven?
        Thanks

        Reply

        • Natashas Kitchen
          May 18, 2020

          Hi Fatima, 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

    • Janine Rivest
      May 18, 2020

      Pizza can be healthy depends on what you put on it.

      Reply

  • Stefani L.
    May 16, 2020

    Yesss! This pizza dough is so easy, and tastes better the longer you wait. I just used some jarred marina, a ton of mozzarella and some Parmesan. I topped with fresh basil and some chili flakes. Magical! My oven only heats up to 500 Fahrenheit, and I don’t have a pizza stone or peel. I baked the pizza for an extra 2 minutes, on a preheated cast iron pan. Once the dough was formed into the shape I wanted, I transferred it onto some well floured parchment paper and then added the toppings. It was easy to transport onto the pan (left the parchment paper under as the pizza cooked). Thanks for this great recipe!

    Reply

    • Natashas Kitchen
      May 16, 2020

      Thank you so much for sharing that with me! I’m so happy you enjoyed this recipe!

      Reply

  • Julie
    May 15, 2020

    I’m in my 60’s and consider myself a good baker, but I’ve never worked with yeast. I Always thought it was too hard. Making this dough was SO easy, and it actually came out so good! My husband even said the pizza was restaurant quality. The only thing I couldn’t do was make it round. The dough just got longer and longer, so I baked it that way! It looked very ‘artisan’! Also, I had to use a cookie sheet, but it still came out fine. Lol. I’ll definitely make this again. Love your recipes.

    Reply

    • Natashas Kitchen
      May 15, 2020

      I’m so glad you enjoyed this recipe, Julie! Thank you for that awesome review.

      Reply

  • Afrah
    May 15, 2020

    Perfect one! Turned out really great, crispy and was restaurant-quality. Finally have found my forever pizza dough recipe. Thank you so much!

    Reply

    • Natashas Kitchen
      May 15, 2020

      You’re welcome Adrah! I’m so happy you enjoyed that! Sounds like you found a new favorite!

      Reply

  • Nina
    May 15, 2020

    Hi Natasha! I made this recipe with instant yeast and it was amazing! Thank you!

    Reply

    • Natashas Kitchen
      May 15, 2020

      Thank you so much for sharing that with us Nina!

      Reply

    • Elle
      May 25, 2020

      Hi Nina how did you do that?
      I made it with the active yeast, it was great by the way. I’m new to baking. It took way too long. I use instant for my cinnamon rolls, but would like to use it for pizza dough. If you could kind of explain it, that would be great.
      Thanks,
      Elle

      Reply

  • Deborah Rudolph
    May 14, 2020

    Your pizza dough is the best ever. Crispy and perfect. Will make this my pizza dough recipe for ever. Thank you!!

    Reply

    • Natasha's Kitchen
      May 14, 2020

      You’re welcome! Thanks for your great feedback.

      Reply

  • Ruzica
    May 14, 2020

    This is the best pizza dough ever!!! Omg…we really enjoyed 😋😋Thanks Natasa😘

    Reply

    • Natasha's Kitchen
      May 14, 2020

      Yay thanks for your awesome comment!

      Reply

  • Alex
    May 14, 2020

    Just a question. I just finished the first steps and am beginning the initial 4-5 hour wait…wondering if I can just leave the dough out overnight (as I’m heading to bed soon) and making the dough balls in the morning.

    Reply

    • Natasha
      May 14, 2020

      Hi Alex, it can be left on the counter for 8 hours – that will work fine.

      Reply

  • Rad
    May 13, 2020

    Hi Natasha! Pizza was great 😍 it was awesome for the first try. I didnt hav a pizza stone so the crust was not tat crispy! Bt it was thin in the middle as urs😍❤️ Loved it! Have one question though! Even though its in fridge the second batch dough keeps rising day by day! Should i knock out the air and fold again before i use? Or use as it is? Its almost tripled i would say. What do u suggest?

    Reply

    • Natasha
      May 14, 2020

      Hi Rad, there is no need to remove the air bubbles – those make the crust better. After a week though – the dough becomes overly bubbly and is more like a sourdough baguette dough. It made a lovely baguette for me (I’ve tried it!), but it wasn’t great for pizza anymore after a week.

      Reply

      • Rad
        May 14, 2020

        Oh thanq so much! Its just been 3 days since i made d dough! So hopefully will make a pizza again ! Will send u the pic once i make the second batch! Thank u Natasha

        Reply

        • Natashas Kitchen
          May 14, 2020

          You’re welcome! I look forward to it!

          Reply

  • Adri
    May 12, 2020

    I have read many recipes that say never to add salt until the flour stage as it kills the yeast properties. You haven’t found this to be the case?
    Also, what is the difference in activating yeast with honey or sugar?

    Reply

    • Natasha
      May 13, 2020

      Hi Adri, we haven’t had that issue at all. Both honey and sugar work well and it feeds the yeast.

      Reply

  • Katia
    May 12, 2020

    Best dough recipe. I used it to make a French baguette. 450F Convection 12 min, then 4 min on Broil. Amazing!

    Reply

    • Natasha's Kitchen
      May 12, 2020

      Thank you so much!

      Reply

  • Ria
    May 12, 2020

    Made this dough yesterday, the dough has been in the fridge for 24 hrs and I am about to taste the pizza. I will update my review when the taste test is done, but I wanted to note that my dough was not as sticky as yours. Also, after refrigerating it, I could not use my knuckles to thin it out as it was too think, I ended up using a rolling pin.

    Reply

    • Natasha's Kitchen
      May 12, 2020

      Sounds good Ria. Please share with us how it goes!

      Reply

  • Renee
    May 12, 2020

    Hi I made this yesterday – great taste and seemed to come out great but I did notice that after staying on the fridge for 24 hours the dough doubled again in size. In your video the dough seems to be the same size as when you made it into balls. Did I do something wrong or does it rise again when it’s in the fridge? I did use active yeast (not instant).

    Reply

    • Natashas Kitchen
      May 12, 2020

      Hi Renee, Great question! It does rise slightly but won’t double. I put it into a bowl that can hold dough twice the size of the ball. As the dough sits up to a week in the fridge, it will slowly expand more. so if you have a 1 1/2 cup portion of dough, you should have a 3 cup bowl to give it some room.

      Reply

      • C
        May 16, 2020

        Hi, I tried your recipe and it came out amazing. May I use wheat flour on this? Thanks.

        Reply

        • Natashas Kitchen
          May 16, 2020

          Hi C, without testing that, I’m not sure what the substitution would be or how it would affect the rise and texture of the dough.

          Reply

        • Natasha
          May 16, 2020

          I’m so glad you enjoyed it! I haven’t tried wheat flour but I think it would make the dough tougher to just use whole wheat.

          Reply

  • Janice Tetreault
    May 11, 2020

    Hi,
    Can you make this pizza with instant yeast. It has been hard to find yeast during the pandemic. I finally found instant yeast today & would love to make the pizza.

    Thank you

    Reply

    • Natasha's Kitchen
      May 11, 2020

      Hi Janice, 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

  • Natalia
    May 11, 2020

    Best pizza ever!

    Reply

    • Natashas Kitchen
      May 11, 2020

      I’m so happy you enjoyed that! Thank you for sharing that awesome review with me, Natalia!

      Reply

  • Lavanya
    May 11, 2020

    Hi Natasha, I seldom write comments for recipes that’s I’ve tried. But this pizza dough recipe is a real keeper! Thank you very much for this amazing recipe!!!!!

    Reply

    • Natashas Kitchen
      May 11, 2020

      You’re welcome! I’m so glad you enjoyed that1

      Reply

  • Brandy
    May 10, 2020

    Made this tonight for Mother’s Day with my daughter. Who always turns cooking time into a food fight. Pizza dough turned out great. Thanks for the memories. Brandy

    Reply

    • Natasha's Kitchen
      May 10, 2020

      So nice you enjoyed making this with your daughter. Hope you had a nice Mother’s Day celebration!

      Reply

  • Jananey
    May 10, 2020

    Dear Natasha, followed your Recipe to the T and it came out perfect. Including the hollow bubbles you showed on your video. Also made & used your Pizza White Sauce (Minus the Parmesan. Yet it was nice). Thanks a ton for sharing the wonderful Recipe. It was my first time making Pizza at home and feeling so happy to have nailed it with your help of course..😁

    Reply

    • Natasha's Kitchen
      May 10, 2020

      You are very welcome. I’m so glad that you enjoyed making pizza! Thanks for giving this recipe a try.

      Reply

  • Dennis Quintana
    May 10, 2020

    Natasha,
    I make my pizza with, Italian sausage, onions, mushrooms and green chile, with lots of oregano at the end! I love your segments!
    I shot a cooking segment for 14 years in the 90’s and early 2000’s for local TV news. I shot, chopped and produced it with two different chefs, all over the US. I like yours because it’s simple and good food! Keep up the good work

    Reply

    • Natasha's Kitchen
      May 10, 2020

      Wow, that is awesome Dennis. Thank you for sharing that with us, thank you for your great feedback!

      Reply

  • Melanie Goccia
    May 10, 2020

    I have tried many pizza dough recipes but this one is certainly the best. The dough turns out perfectly, not too sticky. It is really very easy to make too! Thank you for this recipe. Our family uses it every Friday night.

    Reply

    • Natasha's Kitchen
      May 10, 2020

      You are very welcome! Thanks for trying out this recipe and for giving it an excellent review, Melanie.

      Reply

  • Marcy
    May 9, 2020

    I had problems with the dough being too soft after one hour. It stretched way too easy and didn’t allow the full circle to form. I think it may need to be a bit chilled before stretching. The first pie (next day) was okay. The second one (three days later), was a flop. Not sure if anyone has had this and figured out a solution as to what went wrong.

    Reply

    • Natasha
      May 11, 2020

      Hi Marcy, I haven’t had that experience – it can soften faster in a warmer room so you can keep it out for less in a warmer environment. Also, make sure you are measuring the wet and dry ingredients the same way. Check out our tutorial on how to measure.

      Reply

  • Sheri
    May 9, 2020

    I only have premium instant yeast, can I use that instead of active yeast? If so do I just add it to the flour?

    Reply

    • Natashas Kitchen
      May 9, 2020

      Hi Sheri, 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

      • Sheri
        May 9, 2020

        Thank you! Making it now, with the shortages in the store, this is all I could get!

        Reply

  • Lisa
    May 8, 2020

    Can the dough be frozen I would like to make more than one batch at a time thanks for the great recipe

    Reply

    • Natashas Kitchen
      May 8, 2020

      Hi Lisa, This would work fine for freezing. 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

  • Katie
    May 8, 2020

    The water and flour proportion seems totally off. My dough turned out to be extremely dry and didn’t rise. Also adding yeast and salt together in water looks like a bad idea.

    Reply

    • Natasha
      May 9, 2020

      Hi Katie, Bummer 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

  • Richard
    May 8, 2020

    I really like your recipes and presentation. I made this tonight and I’m hearing a lot of “This is so good!” From the fam. Thanks, keep up the good work!

    Reply

    • Natashas Kitchen
      May 8, 2020

      That’s just awesome!! Thank you for sharing your wonderful review Richard!

      Reply

  • Yordy
    May 8, 2020

    Best recipe ever. Thanks for sharing. Wondering if you have tried with a different Flour? Whole grain or sprouted spelt flour?

    Reply

    • Natashas Kitchen
      May 8, 2020

      Hi Yordy, I have not tested that with other flour to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Ellen
    May 7, 2020

    What’s the serving size

    Reply

    • Natasha's Kitchen
      May 7, 2020

      Servings: 8 people (makes 2, 10-12 inch crusts)

      Reply

  • Nafisa rampurawala
    May 7, 2020

    An amazing recipe! I still have some leftover dough from the last time i made this, however i donot get the crispy edges or the thin centre, could you help me out with what i might be doing wrong, also can this me made without a pizza sone?

    Reply

    • Natashas Kitchen
      May 7, 2020

      Hi Nafisa, the pizza stone aids in that crispy edge. Having a heavy-duty pan that is already oven hot to place the dough on helps that effect. You can still use a pan but it may be less crispy.

      Reply

  • Christine
    May 7, 2020

    If you have instant yeast do you still put it in the water? Or in the flour?

    Reply

    • Natashas Kitchen
      May 7, 2020

      Hi Christine, 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

  • Lana
    May 7, 2020

    Hi Natasha, I just made the pizza dough, I followed your recipe exactly, but it is not sticky as yours. Not sure what went wrong…

    Reply

    • Natashas Kitchen
      May 7, 2020

      Hi Lana, flour is usually the culprit in the manner it was measured. This post on measuring should help. I hope this helps.

      Reply

      • Lana
        May 8, 2020

        Came out a little doughy but still yam. Thanks Natasha.

        Reply

        • Natashas Kitchen
          May 8, 2020

          I’m glad you enjoyed that!

          Reply

    • Vera Mills
      May 7, 2020

      Just a bit confused as to why you add salt to the liquid, rather than the flour. I was always taught that salt kills yeast if it comes in direct contact. Thanks so much

      Reply

  • G
    May 7, 2020

    Hi Natasha, have you ever used 00 Flour? I’ve been told I should be using 00 Flour for Pizza and Pasta doughs.

    Reply

    • Natasha
      May 7, 2020

      Hi G, I haven’t because it works so well with All-purpose, but if you test it out, I’d love to know how you liked it compared to all-purpose flour.

      Reply

  • Kei Domingo
    May 6, 2020

    Hi Natasha! Would a normal baking sheet give a crusty pizza dough similar to the one that is bake in a pizza stone?

    Reply

    • Natashas Kitchen
      May 7, 2020

      Hi Kei, we prefer baking this on a stone but it will still work on a baking sheet. I hope that helps.

      Reply

  • Marilyn
    May 6, 2020

    I made the pizza for supper today.
    It is awesome.
    Love it. Also did the white sauce. Perfect
    Tks

    Reply

    • Natashas Kitchen
      May 6, 2020

      That’s so great! I’m glad you enjoyed it! Our kids LOVE the white sauce!

      Reply

  • Rachel
    May 6, 2020

    Great recipe. I made one pizza 24hrs after and one pizza 4 days after I made the dough. The second one tasted even better! So easy and quick to make. Will be doubling the recipe next time:)

    Reply

    • Natasha's Kitchen
      May 6, 2020

      That is awesome Rachel! Thanks for giving this recipe a try and sharing your good feedback.

      Reply

  • Chantelle
    May 5, 2020

    Hi, can you omit honey? or substitute for sugar? If so, how much sugar?

    Reply

    • Natashas Kitchen
      May 5, 2020

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

      Reply

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