Pizza Dough – The Best Pizza Crust (VIDEO)
This is hands down the best pizza dough! It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. You will love this crust – it’s crisp, chewy and so satisfying. Make this and you will never want a store-bought crust again. And, you’ll be known for your pizza!
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Why We Love This Pizza Dough:
This is a make-ahead pizza dough recipe that just gets better with time and it keeps really well refrigerated for at least a week. Here’s more good news: our classic red pizza sauce and creamy white pizza sauce also keep really well in the fridge so you can fire up a pizza whenever the craving strikes. An overnight crust also makes throwing a pizza party stress-free and everyone will be super impressed by your pizza-making skills.
The #1 Secret to the Best Pizza Dough:
Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, it’s the process that makes all the difference. This pizza dough seriously tastes like it came out of a high-end pizzeria and in fact, most New York pizza doughs are fermented for at least 24 hours.
The pizza bosses of the world know the secret to an incredible dough is to let it rest and give it time. This process makes the dough much easier to work with and forms the coveted texture, rise, and bubbles at the edges.
The #2 Secret to the Perfect Crust:
Do not use too much yeast! Many of the quick pizza doughs out there use way too much yeast which makes the crust doughy and makes the center of the pizza rise while baking. If you use too much yeast, you will never achieve that thin crisp crust in the center.
The Takeaway: use less yeast and let the dough rest.
How to Make Pizza Dough Video Tutorial:
Watch the pizza dough video tutorial once and you will be a pro in no time. Here is a quick overview of the process for easy reference:
- Mix together water, salt and honey. Sprinkle with yeast and set aside 5 min then stir.
- Pour water mixture over your flour and stir to combine with a spatula then knead by hand 2 minutes. Cover and let rise 4-5 hours at room temperature.
- Transfer dough onto a floured surface and divide in half. Fold each piece of dough 8 times (rotating book fold) and form a ball. Transfer to an oiled bowl, cover and refrigerate overnight or up to 7 days. Your dough is done.
Why Fold the Pizza Dough?
Folding the dough balls 8 times with that book fold, and turning the dough between each fold, makes the gluten threads stronger and traps carbon dioxide created by the yeast to help form those beautiful bubbles in the dough.
How to Form and Bake Pizza Crust:
- Remove dough from the fridge 1 hour before using then preheat the oven with a pizza stone in the center to 550˚F.
- When the oven is preheated, place room temperature dough onto a floured surface, dust lightly with flour.
- Gently press dough down in the center with fingertips then place the dough over the back of your knuckles with both hands together and roll over your knuckles rotating around the dough as you go, keeping a 1″ thicker border. Place 10-12″ diameter crust onto a floured pizza peel.
- Add white sauce or red sauce then cheese and toppings. Give the pizza a shake over your pizza peel to make sure it’s not sticking then immediately slide it from your pizza peel onto the preheated pizza stone and bake at 550˚F for 8-10 minutes.
Tools for Making Pizza:
The right tools will make the pizza dough making the process even easier. It will also make you look like a pizza ninja to transfer your pizza from a pizza peel onto your hot pizza stone.
- Pizza Peels (a set of 2 makes the process easier).
- Flexible Food Scraper – to scrape the dough out of bowls and cut the dough in half
- Round Pizza Stone – to bake your pizza on in the oven
- Pizza Cutter – the easiest way to slice a pizza
- Instant Read Thermometer – to check water temperature
What is the Best Flour for Pizza Dough?
You don’t need any fancy flours to develop a gorgeous crust. We used organic all-purpose flour for making pizza. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. You can substitute bread flour for all-purpose flour in equal parts.
Note: We haven’t tried making a gluten-free version or any other flour, so let me know if you experiment.
Can I Freeze Pizza Dough?
Yes! It’s very easy to freeze this dough and once it’s thawed, it tastes just as good as freshly made. See our tutorial for How to Freeze Pizza Dough.
What to Serve with Pizza:
Once you have your pizza-making skills down, you will want to throw a pizza party. Pizza pairs really well with these easy sides.
- Avocado Ranch – because everyone loves a great dipping sauce
- Caesar Salad – a fresh green salad with light homemade dressing
- Avocado Corn Salad – so vibrant and satisfying
- Cobb Salad – beautiful and delicious
- Instant Pot Corn on the Cob – the juiciest way to cook corn
Pizza Dough Recipe - The Best Pizza Crust!
This is hands down the best pizza dough! It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. You'll love chewing on the crust - it's crisp, chewy and so satisfying.
Ingredients
- 1 1/4 cups warm water 105-110˚F
- 1/2 tsp active dry yeast
- 1 tsp honey
- 1/2 Tbsp fine sea salt
- 3 1/3 cups all-purpose flour (measured correctly) plus more to dust*
Instructions
How to Make Pizza Dough:
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In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.
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Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Knead by hand 2 minutes (dough will be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.
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Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.
How to Form a Pizza Crust:
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PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. Before forming the pizza crust, fully preheat your oven so pizza can be baked right away. Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550˚F. Also, lightly flour a pizza peel and prep toppings.
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When dough is about room temperature and oven is preheated, transfer 1 piece of dough to a floured surface, turning to lightly coat in flour. Pat the center of the dough gently with fingertips. DO NOT pop any bubbles present.
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Lift the dough over both knuckles and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles and leaving a thicker crust at the edge. Continue working the dough until a 10-12” pizza has formed. It will shrink slightly so make it a little bigger than you think. Place the dough down on a lightly floured pizza peel. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking.
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Spread on desired pizza sauce and toppings. Give the pizza another jolt to make sure it slides on the pizza peel (you don’t want it to stick while transferring it into the oven). Slide pizza onto the preheated pizza stone and bake at 550˚F for 8-10 minutes or until crust is golden brown and some of the larger bubbles on the crust are lightly scorched to ensure a crisp crust.
Recipe Notes
*Use a high-quality flour. We used organic all-purpose flour.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
How to Freeze Pizza Dough 
Homemade Individual Pizzas 
Homemade Pizza Sauce (5-Minute Recipe) 
Focaccia Bread Recipe (VIDEO) 
Chicken Pizza with Creamy Garlic Sauce 
California Pizza Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Heyy is it compulsory to refrigerate the dough overnight?? Or can I just let it rest for 5 hrs??
Hi Salma, this dough really does need the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast in it. This is what differentiates it from a quick dough, but it’s well worth the wait.
Best pizza dough out there. My roommate keeps eating most of my pizza because of this recipe. Like a good bread, soft and airy inside while just crispy on the outside. Very much recommended!
That’s just awesome! Thank you for sharing your wonderful review, Robert! Time to make extra for next time!
I have never commented on a recipe before but have to on this one! It was so easy and I ended up with two perfect crusts. It was so fun to make and have it turn out so well!
That’s so great, Nichole! I’m so glad you had fun with this one!
Absolutely delicious. I made my pizza half with your white sauce and half with red sauce using a recipe we love, and it was great. Unfortunately, my pizza was not quite round, nonetheless, it was great. Thank you for sharing your fabulous recipes. Love you and may you and your family be blessed.
That’s totally fine, practice makes perfect. I’m glad you loved it! Thank you for your kind words and I wish your family the same too.
I’ve tried this dough recipe once before and my wife and nids are like, “Why do we order pizza?” This is our new go-to for homemade pizza. Question, does the dough need to be refrigerated before you use it or can it go from the book folding to the shaping and into the oven?
Again, thanks for the awesome recipes. I’ve tried several and I have yet to find any of these difficult or -heavens forbid- disappointing.
That is the best when kids love what we parents make. That’s so great!
I tried this dough out for the first time yesterday and absolutely loved it. Much easier to make than what I was doing before, and the way the crust puffed up had my whole family raving. We cook our pizzas in our super hot wood fired oven and this works perfectly. This is now going to be my standard go to recipie
Thank you so much for sharing that with me, Gary! I’m so glad you enjoyed it!
For some reason, my dough is not sticky like yours. Should I add more water?
Hi Snetha, I recommend making sure to measure flour correctly so the dough doesn’t end up too tough. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
I had the exact same problem and I’m pretty sure I measured it all correctly. The dough even became quite stiff to the point my arms were hurting after kneading
Hi thanks for this amazingly wonderful recipe. First time it turned out perfect but for the second time I doubled the recipe…. and dough did not rise nor it is bubbly. I don’t know where I went wrong. Can you please suggest how can I correct it.
Hi Iram! I’m so glad it worked out the first time. It’s hard to say what went wrong when it was doubled. When doubling, make sure each ingredient is doubled, including the yeast, and double the steps and processes with more ingredients. I hope it turns out for you!
I have used 00 flour several times for this recipe and it turns out great. My only problem is that I cannot put the pizza directly on my steel peel. No matter how much I flour the peel,the pizza sticks. I have to put it on parchment paper which I pull out after 3 minutes. Any suggestions of what to do if you’ve already made the pizza on the peel and then it sticks?
Hi Monica, I’m glad to hear it works with 00 flour! I have never experienced this with 00 flour before, so I’m not sure what could have caused that. It could be the kind of flour you’re using, causing it to be more sticky. You may try to knead in additional flour until smooth and silky to the touch and the dough no longer sticks to your hand. Let rest and rise in a warm wet environment. Repeat if needed. You may then let the dough rest overnight before shaping and baking.
Dear Monica. When you take the dough out of the frigde to form a pizza dip the dough first in semolina flour on both sides. Hope it will helps you.
I made this pizza yesterday. Toppings were red sauce,cheese,black olives, frozen fresh mushrooms, pepperoni. It was very tough and a little doughy under the cheese. I had trouble with the knuckles step. Any other way to do it other than the knuckles to stretch the dough. I didn’t have bubbles either. The taste was very good though. I’m not giving up but please tell me what I did wrong. Thank you. Love the sauce
Hi Carolyn, I am always happy to help troubleshoot. You might check to make sure your yeast is not expired and still active. Be sure it doubles in size while rising and if it’s not rising, the yeast is probably not working correctly. Also, make sure to measure flour correctly so the dough doesn’t end up too tough. Lastly, make sure to let it rest at room temperature before using the dough to bake the pizzas. I highly recommend watching the video tutorial to see where things may have gone wrong.
Can I use my Kitchen Aid mixer with dough attachment?
Hi Dawn, a stand mixer isn’t necessary and I find I have more control doing this by hand.
Can bread flour or 00flour be substituted for All Purpose flour?
Hi Gina, I haven’t tested that so I can’t give you exact details on that substitution with 00 flour.
Made the dough yesterday for dinner tonight…amazing! It was a hit. Chewy, crispy thin Crust pizzas!
Hi Gillian, we’re so glad you enjoyed this recipe! Thanks for your good comments and feedback.
Simply wow! Will never buy pizza again. Easy. Delicious. Could not be better. I have a question on my ingredients though. I used cooked sausage, raw onion, raw mushrooms and fresh basil. When we cut into it after resting for 5 minutes the center was quite watery. Flavor was still fabulous, but any ideas on where all the moisture came from? I love your recipes, Natasha!
Thank you for that great review, Paige! Make sure you’re using a low moisture cheese. My favorite cheese brand is Galbani for low moisture part-skim mozzarella.
We made this tonight ! Kids gave it 2 thumbs up! pizza came out perfect ..love your recipies thanks.
That is the best when kids love what we moms make. That’s so great!
Hi Natasha. My 7 year old son and I think you are the cutest and we love your recipe tutorials.
Can I use instant yeast in this recipe? Do I just add this to the dry ingredients?
Hi Charlene, I haven’t tried this with instant yeast so I’m not sure how that will affect the rise in the fridge, but other readers have reported trying it and following the same method.
OMG!!!
Can I marry you😀😀
That is the best pizza ever!
THANK YOU
Haha! It sure sounds like you have a new favorite!
What if you don’t have a pizza stone? Can you use a round pan and if so what temperature? I thank you..love all your recipes 😍
Hi Janet, please see the first prep step: “Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550˚F.” It works great without a pizza stone.
its my go to recipe I did it multiple times with your red sauce and its amazing.
but I want to ask if I can freeze the dough??
I’m so happy you’re enjoying it Engy! You sure can! See our latest recipe post HERE on how to freeze pizza dough!
Could you substitute sugar for the honey?
Hi Alicen, it can be substituted with 1 tsp of sugar.
Thank you for sharing this recipe! If I need to feed 10-15 people, can I double the recipe or will I need to make two separate batches? Thanks!
Hi Cy, making it in two batches will work. I hope you love this recipe!
Help! I love the dough but I can’t get the crust on the bottom to be crunchy. I have to spray my cookie sheet so it doesn’t stick so that makes it soft. Can you cook on parchment paper or a silpat? I only have one pizza stone and want them ready at the same time. The sauce is amazing and that’s coming from a full blooded Italian cook! Thanks so much!!
It’s critical to preheat the pizza stone fully for the crust to get that crispy consistency. You could use a large baking sheet inverted and fit two at a time, but having that baking sheet hot is going to help the most with the crust forming properly. I’m so glad you love the pizza sauce!
I use a cast iron pan and once the oven is the right temperature I put the pan on a hot burner just for three minutes then finish it off in the oven. Works perfect for a crispy crust. Also I am from Alberta and I guess because of altitude use only just over 2 cups of flour. Love your recipes 💕🇨🇦
Thank you so much for sharing that with me, Loretta. Altitude change will cause adjustments, and I’m glad you found what works.
Can I freeze this dough?
Yes you can freeze the dough. Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.
Hi, I made the dough yesterday and tried to roll it out today. It wouldn’t roll out, if I tried using my hands it wouldn’t spread evenly. I left it to rest again, and still would not roll out. It instantly contracts. What am I doing wrong? Alot of time to throw it in the garbage.
Hi Connie, 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.
Hi Natasha, I would like to know if I can sprinkle the pizza stone and pizza peel with corn meal only or can I put corn meal and flour on pizza stone and pizza peel. Thank you.
Hi Caroluna, I bet that could work, but we made it successfully without the cornmeal.
Not sure if someone already asked. But you mentioned 550 °F but my pizza stone only takes 450°F. Will it need more cook time?
Hi Christina, 450 will still work, but yes, it will require slightly more time in the oven.
Absolutely love the crust of this pizza but don’t know shy the very centre of the pizza the dough is not cooked enough
Hi Janice, sometimes, if you overload the pizza with toppings and sauce, it can cause the center to soften. I don’t pre-bake the crust. Otherwise, it may burn by the time the toppings are done. I hope this is helpful!
Finally a dough I can put on my ooni and get it off the wheel and not have the whole pizza burn up. Was so good. I started this dough on Tuesday and cooked on a Friday. I left it out over night as I made the dough late Tuesday night. So it was out for 10 hours, divided and put in the fridge Wednesday morning. Took out Friday morning for 4 hours and then cooked in my ooni for 2 mins. My kids devoured it. It was gone in mins. I have failed so many times I wasn’t expecting it to work but it is so delish! I will definitely be making this again. ❤️
That is the best when kids love what we parents make. That’s so great! Thank you so much for sharing that with me.
Okay, Natasha, your recipes are really impressive!! Thanks to your recipes, I am really starting to lose my bad cook reputation. I just discovered you a couple weeks ago and have already made several of your recipes, including this pizza dough with your pizza sauce. Each recipe I’ve made has turned out absolutely delicious! They are always exactly to my taste. I’m going to have to work my way through all of them 🙂 Thank you so much for sharing your talent!
Hello Brooke, thank you for sharing your good comments and feedback with us. I’m really happy to know that you’re enjoying my recipes!
Hi Natasha, I just have a question about the proofing of the yeast. I was always taught to never add salt directly to the yeast mixture while proofing or it will kill the yeast? Here you add it directly, I’ve never seen that before…is there a reason for this? Thank you, just curious…I’m looking forward to trying this 🙂
Hi Christina, I haven’t had any issues with that and I have made countless batches of this pizza dough. Salt slows down fermentation which is perfect for this dough because you want that slow cold fermentation.
Perfect! I’m going to try it this afternoon, thank you so much for getting back to me so quickly:)
Hi Natasha, can I make this dough and then cook it on my gas stovetop as I don’t have an over to bake in…I have a large heavy bottom frying pan, can I use this to cook this pizza dough?
Hi Nilendra, I can’t say that it would work on a stove top. I haven’t tried that to advise on the outcome.
Let me take a crack at it. The dough came out well ☺️👍🏼 I’ll keep you posted on what happens with a stove top cook 🙂🤞🏼
HI Natasha, what do you suggest for pizza cheese?
Hi Silva, we used Mozzarella cheese. BUt you can definitely get creative!
Hello Natasha
Do you have a recipe for making pizza dough without yeast, I am allergic to yeast…any suggestions would be greatly appreciated..thanks again…love your cooking ideas it has brought me to a whole new level..
Hi Monica, I don’t have anything like that, unfortunately. I wish I could be more help with that.
You can always try the greek yogurt and self rising flour dough. Equal parts of each.
I have made it and is pretty good.
Best pizza dough ever!! Delicious
Thank you, that’s a nice comment!
Helllooo!! just want to say I love this recipe!! It tastes just like pizza shop dough, so good!! I been using the dry active yeast, but couldn’t find any recently, can I use Fleishman pizza crust yeast also? thank you!
Hi Cindy! I’m so glad you enjoyed it! I have not experimented with Fleishman to advise on an outcome. If you happen to try that out, I would love to know how you like it!
Tried this recipe with your white sauce – so much better than store-bought. Thank you!
Would this recipe also work for mini pizzas by diving the dough further after proofing in the fridge?
Thanks for your great feedback. I imagine that would work too! If you do an experiment, please share with us how it goes.
I’ll have to disagree on the AP flour, you can make a huge difference with Tipo II pizza flour.
I prefer a thicker crust in the middle, and was wondering if I added a bit more yeast than in the recipe, would I get a thicker crust?
Hi Terry, Stretching the dough less would also give you a thicker crust. Adding more yeast would make it puff up more during the fermentation and usually will be done faster but the quick-rising with added yeast usually results in a denser and tougher crust from my experience.
Hi Natasha, I do not have a pizza stone to preheat in oven at 550 degrees. What can I use and do I use the same oven temperature of 550 degrees?
Hi Carolina, please see the “prep” step in the instructions: Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550˚F. I hope you love the pizza!
Thank you!
Hands down the best pizza dough I’ve found. My family now request this dough once a week and we love it. Thank you !!!
That’s so great! It sounds like you have a new favorite!
We love this pizza dough recipe and love to use it for grilled pizza on our Big Green Egg!
That’s just awesome! Thank you for sharing your wonderful review!
The max temp of my oven is just 430F, what should I do?
Hi Angus, You can try it at 430 you may need to bake it longer however.
I’ve used my grandmothers pizza dough recipe for years but this one is our new favorite! Better than restaurant pizza!
Wow! Thank you so much for sharing that wonderful review with me! I’m happy you found a new favorite on my blog
Thanks Natasha! This is the best tasting crust I’ve ever made! I won’t waste my time trying anyone else’s recipe!
That’s so awesome! I’m really happy to know that, thank you for sharing your great feedback with us!
I made your pizza dough! I’ve been looking for a good pizza dough. Love this one! It’s perfectly chewy. It’s now my go to crust. Didn’t even have a chance to take any pics. It disappeared. Thanks, Natasha!
You are very welcome, Johanna! I’m glad you enjoyed this recipe and loved it.
Excellent dough recipe and my first time using a pizza stone.
A quick question – after letting the dough rise for 5 hours, I put the two balls in lightly oiled bowls, sealed them and put them in the fridge for 24 hours. When I took them put I discovered that they had doubled or trebled in size. What did I do wrong?
HI Joe, it sounds like maybe you used more yeast than what was called for? Or did you possibly use rapid-rise yeast? Being refrigerated, they should rise very slowly with cold fermentation.
I absolutely love this recipe! I have tried so many and they just don’t compare. As the dough gets better with age, I usually make it on a Sunday to have for dinner during the week. So easy!
I also usually double it and make one Sicilian and two traditional pizzas. YUM!!
Thank you!
So great to hear that this is your go-to recipe, Devon! Thanks for sharing that with us.
Hi Natasha,
Love your recipes, can I make the pizza crust in my breadmaker, and would I have to alter the amount of liquid.
Hi Bessie, I have always done this dough by hand so I can’t speak to that. If you experiment, please let me know how it goes.
Hi, can Instant yeast be used?
Hi Ellen, I haven’t tried this with instant yeast so I’m not sure how that will affect the rise in the fridge, but other readers have reported trying it and following the same method.
Hi! I’ve made this pizza today but I feel I didn’t knead it enough . Can I knead it again after putting it in the fridge, and before putting it in the oven? Thanks!
HI Eleasha, it’s best not to knead it again since it will disturb and remove the bubbles in the dough that have built up overnight.
So my dough won’t be sloppy or anything ? Or will it break ?
Hi Eleasha, if made according to the recipe, it should not have any issues, but I would not knead again.
While we like the taste of the dough I had trouble using my fist to stretch out the dough. I’ve never done it that way before and found I was getting holes in some places. I followed the recipe but wasn’t able to get all the flour in and still I may have used to much. It wasn’t very sticky. I had to pinch the dough together where the holes were. I have the other half still in the fridge for another lunch.
Hi Rosanna, it sounds like maybe too much flour. Make sure your measuring flour correctly – it is critical to getting the proportion of wet to dry ingredients correctly.
This is an excellent recipe! We are sure enjoying it. I was wondering if you can double this recipe?
Hi Janet, yes, this recipe can be doubled.
I made this & it was amazing. The dough was crisp, lovely texture a winner.
I froze some & was so disappointed. It was nothing like the “fresh” version. I followed the directions dough was tough, hard to fit into the pan – a failure.
Hi Debbie, you might look up some online tutorials for thawing the dough correctly before letting it rest at room temperature. If it doesn’t go through the process of complete thawing and resting before baking, it won’t rise properly.
I’m allergic to honey, can I skip it?
Hello Amy, it can be substituted with 1 tsp of sugar.
Can I use rapid rise yeast??
Hi, I have only tested this with regular yeast and not instant or rapid rise yeast so I can’t speak to the process changes if you are substituting that ingredient without testing it through myself. My guess would be to keep the process the same.
Hi! I made the dough on Friday. One puffed really nice in the fridge overnight the other didn’t. Why do you think this is and can I still use it? Thanks
Hi Diane, I’m not sure why that would be if it came from the same batch of dough – was one piece larger and just appeared to puff more? The rising should be minimal in the fridge. You might leave the one that didn’t rise out on the counter for a bit and see if it rises some to make sure the yeast is working correctly before using it for pizza.
I am a lifelong bread baker and have never been able to find a good pizza crust recipe. Until now. This is excellent! My search is over. Look no further, bakers!
That’s so great! It sounds like you have a new favorite, Linda!
Hello, can we freeze the dough for later use? If so, for how long and how to use a frozen dough? TIA!
Yes you can freeze the dough. Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.
Good day maam! After I proof it, how many days can I store it?
Hi Beryl, We love it best enjoyed within 3-5 days. You are welcome to freeze this dough if you need it to store longer, you can let it ferment in the fridge after it thaws, but I would recommend using in within a couple of days for the best results.
Super easy! Great results and definitely a do over.
Thanks for your good feedback, Lynn.
This is truly a great dough and now is my go-to for pizza dough. The instructions are wonderfully detailed which help make it easy. I even bought the pizza kit recommended, love that spatula especially! Thank you, Natasha. Love your recipes.
That’s great to hear, Peggy! Thank you for sharing that with us.
This is the very best pizza dough I’ve ever made, used the white sauce recipe with pieces of chicken breast, saute onions and yellow peppers, delicious!
That is awesome! Thanks so much for your wonderful comments and review, Edna.
Hello Natasha! I’m a big fan of your recipes! I’ve made lots of ‘em and usually pull it off 😅. This time it didn’t go so well :(. My dough didn’t rise much, it felt very moist and when I baked it also didn’t rise much, very tough. It had a good overall flavor but the consistency was off. What might’ve happened? I live in the Caribbean, maybe too much humidity for these measurements? Would love to nail it next time!
HI Isselle, I would highly recommend reviewing our post on how to measure ingredients and also double check that your yeast is still active and not expired. This does rise slowly so the overnight cold fermentation in the fridge is very important – make sure not to rush the process. I hope that helps.
Hi, Natasha! I always do such an awful job preparing the pizza dough from scratch, but when I made the pizza dough using your recipe it came out perfectly. I made this for my family, they loved it. Thank you so much!
Wow, that is so awesome, and great job to you too! I’m glad it was a success, thank you for sharing that with us.
Hi, Natasha! Pizza is my all-time favorite food, and I would make and eat it daily were it not for all the other awesome foods out there to drool over. I have visited your site many times (all good stuff, by the way!), and, as it would be with a pizza fanatic, as I am, your pizza post simply grabbed me. I’ve made hundreds of pizzas, many styles, many types. We each probably have our own favorite crust type. I tried yours and IT’S THE BOMB!! I converted to metric measurements to be accurate (very important!), baked my pie on a 325° steel, and my crust looked just like yours – with all the gas pockets. Great crumb. And it had GREAT flavor and a GREAT chew! As it would after sitting for 3 days in the fridge. In a word – AWESOME!! It is now my go-to dough recipe! Thank you so much for sharing!!
So perfect! What a wonderful review and comment, Larry. Thank you so much for your detailed feedback, we truly appreciate it!
I have made the best pizza dough recipe and it is everything Natasha claimed. Incredibly easy to make and handle the next day while stretching. Most important delicious.
Thank you so much for your wonderful comments and feedback, Cindy. I’m glad to hear that you enjoyed this recipe!
Made it two times already, it’s amazing, I try to make everything at home, pizza is something I could never make before, following your recipe was so simple and the results were amazing
That’s just awesome! Thank you for sharing your wonderful review!
hey so i wanted to try the recipe so i halved it but the dough came out pretty dry so i added like a little more water now i have left it to rest lets see what happens or ill start over again.
Hi Areej, make sure to measure the ingredients correctly to avoid adding too much flour.
Such an amazing recipe! We make this once a month now. Wondering, I know the refrigeration is super important but have you ever tried making the pizza right after the rise? I need a last minute meal for some guests and I’m wondering if this would work. Thanks!
Hi Suzy, I honestly haven’t tried that yet to advise.
Can I use instant yeast instead
Hi Cindi, I have only tested this with regular yeast and not instant so I can’t speak to the process changes if you are substituting that ingredient without testing it through myself. My guess would be to keep the process the same.
can i use tipo “00” flour and bake in my pizza oven with this recipe?
Hi Stephen, I haven’t tested that so I can’t give you exact details on that substitution with 00 flour.
since I can’t have anything with yeast, is there a recipe I can do using cauliflower and no flour and yeast
Hi Rodney, we don’t have a cauliflower crust recipe currently.
Hi Natasha,
Can I use a pizza flour instead (higher protein content) and cook using a pizza oven?
Hi Kyle, I haven’t tested with pizza flour and always use all-purpose but I think it’s worth experimenting. I have tested in a pizza oven and it works great.
I will test this weekend and get back to you! Thanks for the reply.
Hi Natasha, worked a treat with the pizza dough in the pizza oven. If I could post pics I would ☺️
I’m so glad! You’re welcome to load it up to social media and tag #natashaskitchen for us to see it.
Hey Natasha, we made a pizza today following your instructions. It tasted awesome; couldn’t have been better. Thank you so much for sharing your expertise.
However, we set both the sides(bottom and top) to heat, and the bottom was not as soft as we wanted it to be. How can we avoid that the next time?
Hi, to avoid a soft crust on the bottom, be sure to preheat your pizza stone fully and also do not overload the pizza with toppings or sauce.
Actually, the bottom was not soft but hard. I want to make it softer. To do so, should I allow only the top of the oven to heat?
Hi Mathisha, the bottom is intended to be crisp but not hard. In that case, you might try to keep the center a little thicker when stretching the dough so it doesn’t end up too thin.
Thank you so much. Problem solved!!
Perfect! Glad it was solved.
This is an excellent recipe that does not disappoint! The best pizza crust have ever made!
That’s so great! It sounds like you have a new favorite!
hi natasha, i have a question before i bake the pizza. first, do we need a pizza stone? and second, we have a convection bake oven so are we able to bake in that?
Hi Eeman, it’s best on a pizza stone, but a regular pan will work great also. We’ve baked this in a regular oven, so I can’t say which adjustments need to be made for a convection oven.
I’ve made this dough so many times and love it. This has to be like 10th pizza dough recipe I’ve tried and is my favorite. highly recommend.
Isn’t it so great! I’m happy you enjoyed that, Jacquie!
Hi Natasha, I have made this recipe umpteen times. I love it! I only have instant yeast, so I add that directly to the flour. And I’ve found it tastes more awesome (and is easier to shape) when I use bread flour. Usually I use this for breadsticks (make the base, add garlic, parsley, butter and cheese, bake then slice into strips). My question: You mention in some comments that we can replace honey with sugar. How much sugar to use, and how would you incorporate it into the dough? Add directly to the flour? Or would I need to dissolve the sugar in the warm water first?
I’m so happy to hear you’ve enjoyed this recipe, Kinny! Yes, it can be substituted with 1 tsp of sugar.
Wow.. it really is that simple and that good. You definitely need a nice and hot pizza stone for this because it is a very thin pizza dough, but its taste and texture is amazing. Just made another batch that we’ll be cooking with friends on the weekend, though, I kind of messed up and dumped everything except the yeast in a big bowl, so I just proofed the yeast in a bit of water with some sugar on the side and then kneaded that in… hopefully it turns out as well as the first one. Thanks Natasha!
I hope it becomes a hit and your friends will love this recipe! Thanks for your great review, we appreciate it.
Hey there,i have made this many times and i just cant seem to get the bottom of pizza to crisp up ? If i cook it longer than the top of the pizza will be burnt but underneath is not really cooked? any tips?
Hi Jan, were you using a pizza stone and preheated? If not, make sure you’re preheating your pan.
Yes i use a pizza stone and of course its always preheated to 550. I love pizza i could eat it everyday but i would love to tackle this problem with your pizza dough ,the bottom taste awful but the top is cooked perfect ,if i cook longer than the tp will be burnt!! thanks??
Hi Jan, sometimes if there are too many toppings, it can make it hard for the bottom of the crust to crisp up properly.
I see the ingredient list has 1/2 Tbsp listed but the directions states 1/2 tsp salt. Which is it? Thank you for such wonderful recipes. I love your site!
Oops I just noticed I read the directions wrong and it’s 1/2 tsp yeast. Sorry!
No worries, I hope you love it!
This turned out so good. The first pizza I made 24 hours after the dough tested in the fridge. The second was made almost a week later. My family said the second turned out even better! The dough was easier to work with the longer it was in the fridge. I never even got to try it because they ate it all! Thank you again for such a wonderful website!
You’re welcome! I’m so happy you enjoyed it, Elizabeth!
Hi Natasha, thanks for the recipe!! It was definitely the best homemade pizza with a nice chewy crust! Can I freeze the dough as well for future use?
Hi Tash, Freezing should work fine. Here are a few tips to keep in mind when freezing. To Freeze Pizza Dough: 1. Let the dough do its cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag, squeeze out the excess air, and 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.
Hi do you have to cut it in half or can I leave it as one big pizza?
Hi Angela, you can make it one big pizza. This recipe is easy to scale up or down or leave it as is and make a very large pizza, it’s just a little more difficult to slide it into the oven if it is larger or heavier.
Can this dough be made ahead of time and refrigerated until ready to use?
Hi Connie, 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!
Hi Natasha, I’m in England, uk. I’d never baked with yeast before and wanted to make my own pizza dough, found your recipe on line and decided to have a go. I’m now on my 3rd attempt and getting much better. You certainly make it look easy rolling over the knuckles, but as I said I’m Getting there. I’ve had to slightly adapt things as I do not own a pizza stone, so I made it on a pizza plate with holes in and I found if I part baked it for 3 minutes before adding my toppings this worked really well, no soggy bottom! I also found a good quality all purpose( we call it plain here) flour. An organic one with a high protein content, which I think makes a difference.
I have a very picky son, but he loves the base, thank you for your recipe, I’m sure in time, or I hope, mine will look as professional as yours. I’m also thinking in investing in a pizza steel instead of a stone?
Thank you once again for a delicious recipe, and easy to follow video.
I’m so glad you gave this recipe a try, Jayne! Thank you so much for sharing this wonderful comment & feedback with me.
I am not sure about the flour quantity, 3 1/3 cups is the equivalent of how much in kg?
If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Made this crust first time and im amazed. I have nevever had the pizza maker in me but the text you wrote spoke to me and i took my self together and started step by step. When it said it had to be in the fridge over night i was a bit sad bc i primised my daughter that we will be having pizza at home tonight for dinner but when i pulled first pizza out of the oven the disappointment disappeared 😳 it was pizza heaven, thank you for the best pizza crust recipe ever. My daughter said it is better than our pizzeria down the street and i was in love with her words, proud and happy mom.
I’m so glad you gave this a go! That’s just awesome! Thank you for sharing your wonderful review Anna-Mari!
I love this recipe…but in your video for adding flour into the bowl with the active yeast mixture, you say 3 and 1/4 cups of flour…but in the instructions on the page you mentioned 3 1/2.
Hi Tiffany, I recommend following the recipe always because that can be updated but the video cannot be updated anymore once posted. Please share with us how it goes!
What is your favorite brand of pizza stone?
Hi Nanc, we have our favorite one linked to our Amazon Shop Here.
Thank you! ❤️❤️
Hi Natasha, I love this pizza dough recipe. So easy and so tasty. I personally like a whole wheat crust, I substitute 1 cup white flour with whole wheat and it tastes amazing. I also use he left over doughty make calzones. My husband loves them.
Thank you so much for sharing that with me. I’m happy you enjoyed this recipe.
No oil in this recipe? Wouldn’t it be like a cracker?
Hi Adrienne, it’s definitely nothing like a cracker (see above for the texture description). We do oil the bowls that we put the dough into but it isn’t necessary to put it into the dough itself.
Hi Natasha can we use normal table salt for as we do not have sea salt in our area??
Hi Ashi, that should work.
Literally the best! I am glad we found you and your recipes Natasha 🙂
Jenny, how much protein does the flour that you use have per 100 grams?
Hmm icalled you Jenny and it is Natasha, sorryyyy.
have another question, can i use the balls of Mozzerella and cut it myself insteed of grated Mozzerella or is that to wet?
Hi Peter, no worries! Also, some fresh mozzarella would work fine, but be careful not to go overboard since they do release more moisture.
Hi Peter, I’m not sure what the protein content is, but this is the Organic all-purpose flour we buy (we get ours at Costco)
Hi Natasha hope you are doing great .. wanted to ask that what music do you use . it is too good and suits the food presentation
Hi, we get our music from app.soundstripe. com
I have tried SOOOO many different pizza dough recipes over the years, and then I found this one and my search ended. It comes out perfect every time and it’s so much easier to make than any other dough I’ve tried. This is perfection!
I’m so happy to hear that! Thank you for sharing your great review, Jen!
Just made this red sauce but the only thing I’ll be able to use it for will be Bloody Marys 🙂 Way too watery! Time to give the white sauce a try!
Sounds like a good plan, Nic. Please share with us how that goes!
made your pizza crust the last couple of times. The family will not order in pizza any more. The recipe is beautiful and easy to make.
Homemade is always best! Thank you for sharing that wonderful feedback with me.
This is by far the best pizza dough recipe. I see myself making this every week.
That’s so great! It sounds like you have a new favorite!
Do you have to put pizza dough in fridge over night ? Could you use the dough right away or it needs to refrigerate over night ?
Hi Janice, this dough really does need the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast in it. This is what differentiates it from a quick dough, but it’s well worth the wait.
Can you use this dough for cinnamon rolls?
Hi Raf, I haven’t tested this for cinnamon rolls but I suspect it wouldn’t be as fluffy as our Cinnamon Roll Recipe dough.
How would you suggest I increase the ingredients to make two 15” pizzas!
Thanks very much
Hi Farrah, I would increase the recipe proportionally and probably do 1 1/2 times the recipe. You can click on the number of servings in the recipe card and it will help you scale up the ingredient list.
Thank you very much❤️
Thank you so much for the suggestions on how to increase the ingredients to mage 15” pizza. I translated to metric, increased the recipe to 1 1/2 the original and made the dough. It turned out absolutely terrific. This will be my go to recipe from now on. 😊❤️
I am so happy to hear that! Thank you for sharing your wonderful review.
Hey Natasha. Just wondering, is it possible to use this dough to make breadsticks?
Hi Jason, I haven’t tested that, but I imagine that may work. If you experiment, I would love to know how you like that. `
I put the dough in the fridge instead of letting it sit out because I had to leave my house. When I came home I put it out and it doubled its size. Is it still good or should I remake it ?
Hi, you don’t have to re-make it, I would refrigerate at that point to stop the rise and slow down the fermentation process.
Hi Natasha, I just made your pizza crust and it was amazing! I have been trying different pizza crusts searching for a cracker crust, one that is nice and crispy throughout and this one is the closest one I have found. The middle was nice and thin but still a little soft. I know this wasn’t intended to be a cracker crust pizza but If I wanted it to be crisp in the middle, would you suggest pre-baking it with or without the sauce? If I put the cheese on and bake it longer the cheese would brown too much. Thanks again for another great recipe!
Hi, sometimes if you overload the pizza with toppings and sauce it can cause the center to soften. I don’t pre-bake the crust, otherwise it may burn by the time the toppings are done.
I was put very little toppings and sauce on the pizza so that shouldn’t have caused it to be soft. What I really meant was to try par-baking the crust not pre-baking it. Any thoughts? Thanks
I Dec, I haven’t tested it that way, but it could work. Let me know if you experiment
Love this recipe! I put the dough in small glass bowls and put on a lid instead of plastic wrap to refrigerate… was surprised to see the dough had doubled in size causing the lid to pop off and then the dough was a bit dry on top but was glad that it was still a great pizza!! Also love the white sauce! I added chicken and pineapple to create the best tropical chicken pizza ever! I never doubt your recipes Natasha!!
I’m glad you liked it! Thanks for sharing that with us, maria. I’m sure it will be perfect on your next try.
Hi Natasha,
Thank you very much for all the receipes you make and share with us 🙌🙏 happy to be one of your followers 😁
For the pizza dough is it possible to get the measurements in gramme pls?
Kind regards Rose
You are very welcome, Rose Thank you for your great comments and feedback. You can convert the recipe to grams, click on Jump to recipe and click on Metric. Hope that helps!
Super great, sounds good 😊 thanks for quick answer 🙏😁💐
You’re welcome!
I’ve tried numerous pizza dough recipes and my family says this is the best! Love all your recipes.
That’s just awesome! Thank you for sharing your wonderful review, Jan!
Hi Natasha, we love all your recipes but I measured just like you said and the dough came out so dry. I’m crossing my fingers it still comes out once it rises. We shall see.
Hi Tonya, please share with us again how it goes. I hope it becomes a success!
Hi I made this and it came phenomenal the first time. However the next 2 times i had trouble with the dough. It kept forming holes in the middle and it would not stretch out as big as the first time. also my pizza peel will not slide the pizza off even with the flour!! HELP!!
Hi Angela, make sure to let it rest at room temperature after refrigeration as described (this helps relax the dough and gluten strands) and flour your hands to roll it over your knuckles which should help.
thanks for replying! you guys always follow up!
This EXACT thing happened to me, Angela…it kept tearing in the middle…it ended up way smaller than the first dough I made and it tasted like bread. What did I do wrong. Followed the recipe to the T!
Same here! I thought it was just me! I really struggled with the dough as it kept ripping in the middle! Natasha makes it look so effortless, but this one obviously takes a lot of practice and trial and error! !
I’ve made this 3x and it only came out perfectly the first time ugh! idk it’s so frustrating. trying one more time! lol
Hi Angela, consider if you using different flour, or making any substitutions? Letting it rest at room temperature and in the refrigerator for the same amount of time? Heating the oven adequately? I’d also suggest watching the video tutorial to see where things started to look different.
This pizza dough is literally the best I have ever made. With my boyfriend we keep making it since last week and this is just extra delicious. Thank you for a great recipe 😊
You’re welcome, Eloise! I’m so glad you enjoyed this recipe!
We have tried a few recipes and this one is the winner! I don’t think we will order pizza any time soon because this hits the spot!
That’s so great! It sounds like you have a new favorite!
Another winner- the best pizza dough recipe ever! I’ve made with both sauces- just made it with the white sauce recipe and added fresh basil, mushrooms and shrimp to recreate one we’ve missed during covid at our favorite Italian restaurant. It was perfect!!
Hello Elizabeth, sounds delicious! I’m happy to know that you were able to recreate your favorite pizza. You can now make it at home anytime you want to!
I am looking for a recipe for a thin crust chicken bacon ranch. Any suggestions or recipes?
Hi Darlene, I don’t think I have a recipe similar to that yet but thanks for your idea and suggestion. I’ll try to add that to our list!
Hello Natasha, my family and I love your recipes and I have recommended your website to many folks. I have a question about the pizza dough. Can it be frozen? I see in your instructions that it can be refrigerated up to seven days, but I didn’t see anything about freezing it. Thanks and God bless.
Greg
Hello Greg, wow thank you so much for recommending my recipes. Yes you can freeze the dough. Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do its 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.
Hi
Yours is the first pizza recipe I have made (I mostly make all my own bread) and have now made it twice and turned out very good. The crust looked great with lots of air holes just like it was from a good pizzeria. The only thing I found was the crust was a little tough and too chewy. Any suggestions? If I don’t use both portions within the week, can I freeze and how?
Hi Sandra, 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.
I did try again being careful to measure flour carefully (I fluffed with whisk and remeasured). Best one so far and got a 10 from friend I shared with.
Thank you
Wow, the perfect rating is awesome! Thanks for sharing, Sandra.
I also ordered the pizza kit you listed. I was tired of struggling and not having the right equipment! Excited to have it all! Thanks, Natasha!
I’m so glad you got it! I hope you love this recipe!
This is the best pizza dough I’ve ever tried. It’s now my go-to! Question: About how much cheese do you use on your cheese pizza? I don’t think I used enough though it looked generous at the time. Thank you for all your recipes, I’ve tried several and they are ALL keepers!
Hi Peggy! Thank you so much for sharing that with me. We like a nice generous layer of cheese. I recommend watching the video for reference; shortly after the six-minute mark, you can see how much we added.
Littile bit confused with water ur water look more in jug when I measure its very less can u give me water measurement in ml or oz
You can convert the ingredients to grams/ml, just click Jump to recipe to go to the recipe card and then click Metric.
I also have tried a few dough recipes and although the others are good nothing compares to this one! I have a ball on the counter right now!
Thank you for your great feedback and review, Catherine. I’m glad you enjoyed this recipe!
Hi Natasha, you are my go-to chef….I made this pizza dough. The first pizza was great. I froze the second half and used it 2 weeks later. It was not good…what do you think I did wrong? It was tough and flat.
Hi Michele, it’s hard to say without being there, you can freeze the dough. Freezing should work fine. Here are a few tips to keep in mind when freexing. To Freeze Pizza Dough: 1. Let the dough do its 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.
I have tried many pizza dough recipes in search of one that is close to a pizza shops in my neighborhood. This recipe is exactly what I was looking for. Its the best pizza dough recipe. Thank you for sharing it.
Fantastic! You are very welcome. Thanks for giving this recipe a try, I’m happy that you loved it!
omg, the best pizza crust ever. thank you so much for the recipe.
Glad you loved it! Thanks for your great feedback.
Definitely the best pizza dough recipe I’ve ever done. I thought that maybe I had done it a bit wrong at the start because it was a bit sticky but it all came together to make a really great pizza
That’s so great! It sounds like you have a new favorite!
Tried it and it is so crispy and delicious
I’m so happy you enjoyed that. Thank you for sharing that with us!
I tried this recipe twice now and had to throw out the dough during the first steps. I mixed the water, salt, honey and yeast, then added it to the flour. I triple checked the measurements and each time I added the wet ingredients to the dry and stirred with the spatula the mixture became so dry.. not at all like it looked in your video. Not sticky, but very powdery and dry. Can barely knead it. Help! what am I doing wrong?
Hi Felicia, I’m curious if it’s your method of measuring flour. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape it off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Hi natasha I always try your pizza and it taste excellent but the dough is not crispy and nice as yous what can be the problem
Hi Hana, make sure your pan is preheated and hot. Were any steps or ingredients altered by chance? I recommend reading through the entire recipe post for tips.
Hi Natasha,
what would you suggest if i do not have a pizza stone?
I’m very excited to try 🙂
thank you!
Hi Mary, this will work great on a pan. A few readers mentioned they made it on a pan with excellent results.
Hey Natasha can I use bread flour instead of AP flour?
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.
My oven only goes up to about 480 – will this be enough? Many thanks!
Hi Kimberly! That will work. It may take a little longer.
I enjoy your down to earth recipes. The videos are direct, simple to follow and entertaining. Keep up the good work.
Thank you for that wonderful compliment! I’m so glad you’re enjoying our videos!
This recipe is excellent I’ve made it a few times now using your white sauce recipe. The problem I keep having even after making sure I’ve used plenty of flour on pizza peel and shaking it around is by the time I go to slide it off onto pizza stone I have problems with it sticking. Any suggestions?
Hi Mark, I like to give the pizza peel a little shake just before it goes into the oven to make sure the pizza slides over it and is not sticking. Also, make sure not to use too much sauce and overfill with toppings and do not assemble the pizza until it is ready to be baked. I found that if it sits for too long with the weight of the toppings and sauce, it is more likely to stick.
No reason to look any further for the perfect pizza recipe! (including your homemade sauces, both are excellent)Thank you Natasha for the easy to follow instructions and for all of the great tips. For those of you that love your pizza loaded like I do, but don’t want to risk your pizza sticking to the peel or wind up with a soggy bottom crust I do 3 things: make 3 smaller pizzas instead of 2, bake your pizza with only the meat of your choice and sliced olives and lastly, broil your moist topping (onions, mushrooms, bell peppers) to top your pizza with when it comes out of the oven.
Thank you so much for sharing those wonderful tips with us, Beverly!
I don’t think my yeast fermented well. After about 6 hours my dough has risen but I don’t think it’s sufficient. Would you recommend starting again or leaving it longer. It’s also not very warm in the room it is.
I tried the finger test. It did not puff up again and stayed out.
Hi Liyana, it could take longer if the room temperature is cool and that is ok, just let it rest until doubled in size before refrigerating.
Thanks I let it rest in a warmer room little longer. Didn’t change and the dent I made earlier stayed as is, so I refrigerated it. Will test it today, if it doesn’t work will restart with a new yeast.
That sounds like a great plan – I wonder if the yeast might be dead or expired?
I am curious if the 1/2tsp is enough. Most recipes call for 2-3tsps.
Hi Amity, this isn’t a quick dough. The quick doughs call for more but they do compromise in quality and texture.
Have you ever made breadsticks with your pizza dough? I have heard of that done.
Hi Nola, I haven’t tested that but here is what one of our readers wrote: “I’ve tried many recipes over the years, this is hands down the best! I was a little skeptical st only 1/2 tsp of yeast but worked great. Also made breadsticks with the white sauce and cheese, and used the homemade pizza sauce for a dip, very good” I hope that helps.
Good lord this was absolutely delicious! Your white and red sauce were just perfect too! Crust came out crisp and bubbly! My fam said it was the best they ever had. Do you suggest to refrigerate overnight before baking? Or can I bake the same day it’s made?
I’m happy that you and your family loved it! Thanks for your good feedback, Angela. I recommend refrigerating overnight (18 hours) or up to 1 week.
Thank you!!!! I’m loving all your recipes!!
I have a question. I froze the dough and when I took it out I found it very sticky. I tried to flour my hands which worked for 20 seconds until it was worked in and then it got very sticky again. Is this because the dough was frozen? I used your instructions from the comments to freeze it.
Hi Janine, did you make sure to thaw fully overnight in the refrigerator and then bring it back to room temperature for an hour before forming? You will need to dust the dough and hands the same way with a little flour to work it into a round.
What is the purpose of the honey? Is it to feed the yeast instead of sugar? Could pure maple syrup be a substitute?
Thank you, looks so delicious!
Not sure about the fist motion! Hope I can do that!
God bless!
Hi Susan, that’s exactly right. It feeds the yeast. I haven’t tried maple syrup, but sugar works well.
Natasha,
So, it’s Friday night & I decide to make homemade pizza. I find your video and decide to make it while I watch you. All is well til I come to the part of letting it rise 4-5 hrs! Then I was further surprised to find the dough was to go in the fridge overnight! I needed it now.
So, I made the dough; stuck it in the oven a few min to warm; took it out and added some flour & kneaded it. I cut it into 2 pieces & started the pizza parlor dough formation. It stretched out too much in the middle and there were holes in the dough. Added the 2nd half and more flour. Couldn’t do the pizza parlor thing so I rolled it out. Warmed my stone — but I didn’t have a pizza paddle. Put cornmeal on a flat cookie sheet. And, miraculously it “slid” onto the stone with 99% of the toppings intact! It smelled wonderful as it baked. I honestly thought I was in a pizzeria. About 15 min later I took it out. The bottom was browned perfectly. The crust was crisp and done perfectly.
The pizza was delicious! I will definitely try it again when I have the time to actually follow your recipe!
I’m so happy it worked out, Barb! I can’t wait for you to try it after resting it full time. It’s our favorite pizza recipe!
Its really easy to make and im only 10
I’m so glad you enjoyed it!
So supper plz let me know thin pizza crust recipe
Great pizza dough, mine kept rising while in the fridge and didn’t really look like the ones you took out of the fridge, but followed through and it turned out great. Wondering if the individual balls can be frozen?
Hi Steve, yes you can freeze the dough. Freezing will work fine and this is the process that worked for me. To Freeze Pizza Dough: 1. Let the dough do its 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.
This is THE BEST CRUST IN THE WORLD and makes pizza perfect every single time! We don’t even order take out anymore! It takes a little extra planning with the 24 hours it suggests in the fridge- but it’s worth the wait. We’ve also made this in a pinch and didn’t let it sit overnight- or at all for that matter after it had risen and it was equally delicious. I make this for family gatherings and it’s always a crowd wower! Thank you so much for this incredible recipe! I wish I could share a photo of our beautiful pizza ☺️
Love your feedback! Thank you so much for your fantastic comments and review. We really appreciate you sharing this with us and I hope you and your family will every recipe that you will try for them, Karen.
Made your pizza tonight with the red pizza sauce and by the was was so easy and very delicious! My problem, my crust was tough, what do you think I could of done wrong? Going over it in my head I really feel I followed your every move. Thinking it over in my head the only thing I can come up with is that I didn’t have a pizza stone and needed to use a aluminum cookie sheet. Please enlighten me, I want to try it again.
Hi LaDonna, did you make sure to measure the ingredients correctly? A dense dough is usually due to adding too much flour or possibly the yeast was expired?
Best pizza dough ever.
Thank you , Natascha
Awesome! Thank you too for your great feedback, Gabriela.
When I told our adult children I was trying a new pizza dough, they almost staged a protest!😂 I don’t have a pizza stone. Can you recommend how I should proceed with regular metal pizza pans? Should the oven temp be the same? And cooking time? If this dough works for me, looks like a pizza stone is in my future 😉 I’ll keep you posted! Dough will be ready to use on February 1👍🏼
Hi Jackie! A pan will work great! I would follow the same steps! We look forward to your feedback.
I haven’t had much luck with pizza stones, they always seem to break. I found that unglazed quarry tile works just as good if not better. They can be found in the tile section of your home improvement center. Four 4”x4” tiles fit nicely together on the wire rack in the oven. Much less than buying a new stone.
I made your pizza dough, I just used homemade tomato sauce and pesto, homemade too, to cover. Delicious! I will make this pizza dough more often, it is very easy and tasty.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This was SO GOOD! I made your marinara and pizza dough yesterday to cook tonight. I made the recipe twice and ran out of flour so 1 batch had about half wheat flour. It was still so good. My kids patted their own pizzas so they didn’t have the beautiful bubbles but they loved it.
Great to hear that! Thanks for sharing that with us, Alissa.
Thanks for the recipe! I started and put the dough on my dining room table to rise for 4 hours and forgot about it (UGH! overnight at room temp)! Well, today it definitely rose at
least x2, maybe 3 times it’s size! So I then did the folding x8 and put it in the oiled bowl in fridge. Think it’s still OK? I’m gonna see!… crossing my fingers.
I think that will be okay but please share with us how it goes. I would love to hear your feedback, Jen.
Made the pizzas today and they were perfect!! Apparently 4 hours (or 24 hours) for the first rise is OK! (Phew!) And the crust was delicious!
This is the best pizza crust I’ve ever had! Who needs take-out when you can make pizza like this so inexpensive. The white pizza sauce is awesome too! Thank you!
I’m happy that you loved this pizza dough! You can now make your own pizza at home anytime you crave it. Thank you for sharing your good experience with us, Lisa.
Can you use 00 flour instead
Does the amount by weight change
Hi Michael, I haven’t tested that so I can’t give you exact details on that substitution with 00 flour.
Wonderful video! This dough is so easy and takes no time at all. Had fun making dough with my daughter and even though we didn’t leave it in the refrigerator overnight, we did leave it in for a couple of hours. Then we formed the pizza and we all put our own toppings on it. Our pizza turned out DELICIOUS… thin and crusty, just the way we like it. We have moved and I could not find our stone so baked it on a cookie sheet with parchment. I can’t wait to try the crust on our stone. Will try your sauces on our next pizza night.
Fantastic! That makes me happy too, thank you for sharing your experience making this recipe, Cindy. We appreciate your great feedback!
Natasha,
I am going to try your pizza recipe after failing at three other recipes and carefully measuring . I notice you said you use organic all purpose flour, can you tell me the name brand, I am desperate to succeed. Thank you
Hi Susan, I buy that flour at Costco and it is produced by Central Milling Company.
Hi! I would love to do this but I only have INSTANT DRY YEAST on hand! What would the measurement be? Thank you ☺️
Hi there, I have only tested this with regular yeast and not instant so I can’t speak to the process changes if you are substituting that ingredient without testing it through myself. My guess would be to keep the process the same.
Yes. I use instant yeast all the time. Keep an eye on it as it may rise faster than you think especially if it’s in a warm area.
Absolutely PERFECT! My husband says this is the best pizza dough I’ve ever made, and I’ve tried a lot! Now I’m excited about trying your white sauce! Thanks for sharing all the tips. This is a definite keeper 🙂
That’s so wonderful! Thanks to you both for your great comments and review of this recipe. I appreciate you sharing your experience with us!