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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!

4.92 from 45 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

  • 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

  • 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

  • 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

  • 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

  • Kathleen
    May 5, 2020

    We made your pizza today. Both we delicious the crust was amazing. And the white sauce was soooo good! Luv your recipes!

    Reply

    • Natashas Kitchen
      May 5, 2020

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

      Reply

  • Tanya
    May 5, 2020

    Hi Natasha ,
    Can we substitute honey with sugar/ brown sugar? If yes, then how much ?

    Reply

    • Natasha's Kitchen
      May 5, 2020

      Hello Tanya, yes it can be substituted with 1 tsp of sugar.

      Reply

  • Cheryl Campbell
    May 3, 2020

    I thought I made good pizza. I made this recipe tonight, and WOWZA it is the best ever. I will need to remember to make it on Friday’s for our Sat. night pizza tradition. I have 2 pizza stones, now I need one of those pizza paddles. Thank you Natasha!

    Reply

    • Natasha's Kitchen
      May 3, 2020

      You’re so welcome! I’m so glad that you loved the pizza, thanks for sharing that with us and for giving this recipe an awesome review!

      Reply

  • Lena
    May 3, 2020

    Hi Natasha.. love your recipes.. thank you. I want to try this pizza crust but my oven only goes up to 500. Do I need to adjust the time of cooking? Thanks!

    Reply

    • Natasha
      May 4, 2020

      Hi Lena, it will still work at 500, just preheat with the pizza stone as usual at 500 and you may need to bake a couple of minutes longer, just keep an eye on the pizza.

      Reply

  • Rossana Ludena
    May 3, 2020

    It was my first time making pizza at home. We really LOVE it. It is the perfect Italian dough. We did one with tomato sauce/cheese and olive oil/Rugula/Brochuto for us. Thank you for sharing this receipt with us.

    Reply

    • Natasha's Kitchen
      May 3, 2020

      That is so awesome! Thanks for giving this recipe a try, I am happy to know that you enjoyed it!

      Reply

  • Bobette Larsen
    May 3, 2020

    The pizza stone ou recommended is not available. Do you have another one in mind we could order?

    Reply

  • Jidske
    May 3, 2020

    Best and easiest pizza dough I have ever made! We LOVED it (and your pizza sauce as well 😊).
    Love from Belgium!

    Reply

    • Natasha's Kitchen
      May 3, 2020

      Thank you, I’m so glad you loved it!

      Reply

  • Rowena Morash
    May 3, 2020

    Hi. Do you have a recipe book with your recipes? Would love to buy one. I love all your recipes..
    Thank you
    Rowena

    Reply

    • Natasha's Kitchen
      May 3, 2020

      Hi Rowena, thank you for your message. I am currently working on a cookbook but it’s taking some time for me to finish it but I’ll make sure to share it with everyone when it’s ready.

      Reply

  • Natalia
    May 2, 2020

    Hi Natasha, just wondering if this dough can be frozen? Thanks

    Reply

    • Natasha's Kitchen
      May 2, 2020

      Hi Natalia, 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

  • Glenn
    May 2, 2020

    Hi Natasha. Can I use this dough to make a pan pizza using a cast iron frying pan and make the distribution of the dough equal instead of making it thin in the middle and thick at the ends? Would like to hear your comment. Thanks.

    Reply

    • Natashas Kitchen
      May 2, 2020

      Hi Glenn, yes this will work in a cast iron! We prefer it more traditional and thicker on the ends but it should still work equal also. If you experiment please let me know how you like this recipe.

      Reply

      • Natalia
        May 2, 2020

        Forgot to mention that I made pizza following your recipe, and it is THE BEST PIZZA ever! Also tried both White and Red pizza souce, and I just love white! Thank you!

        Reply

        • Natasha's Kitchen
          May 2, 2020

          So great to hear that you, Natalia. Thanks for sharing that with us!

          Reply

      • Glenn
        May 3, 2020

        Hi Natasha. I tried it today using the cast iron pan and spreading the dough equally. After 14 mins at 250 deg C, I put the cast iron on the burner for 5 mins to make the crust crunchier. It was absolutely great! Crunchy on the outside and soft and chewy inside. I will definitely recommend this to my friends.

        Reply

        • Natasha
          May 3, 2020

          Thank you so much for sharing your tip with using a cast iron pan to make pizza dough.

          Reply

  • Nicole Rampersad
    May 1, 2020

    Hi Natasha

    Can the honey be substituted with brown sugar?

    Thanks much.

    Warmest Regards
    Nicole

    Reply

    • Natasha
      May 1, 2020

      Hi Nicole, I haven’t tried that but I think it would still work fine.

      Reply

  • Maggie
    May 1, 2020

    Can I use this for making Stromboli?

    Reply

    • Natashas Kitchen
      May 1, 2020

      Hi Maggie, I haven’t tested that to advise. If you experiment I would love to know how you like that.

      Reply

  • Ashley
    May 1, 2020

    Hi Natasha, I just finished making my dough and I am letting it rest. I made two batches, and when I was making the second batch, I realized that I misread the amount of salt when I did the first. In my first batch I only added 1/2 tsp of salt. Will this affect the rise/taste of the dough?

    Reply

    • Natasha
      May 1, 2020

      Hi Ashley, the added salt does make it taste better but the dough is still useable and will work.

      Reply

  • Janette C
    May 1, 2020

    I don’t have a pizza Stone will I get the same results using a tin pizza pan

    Reply

    • Natashas Kitchen
      May 1, 2020

      Hi Janette, I always bake mine on a pizza stone but I think a pizza pan should still work. I would oil the pizza pan (you don’t have to oil a stone and it won’t stick when it’s placed on a hot stone). In a pizza pan, you might bake around 500˚F for 10-15 minutes and keep an eye one it after 12 minutes so it doesn’t burn.

      Reply

  • Katalin
    May 1, 2020

    Hi Natasha,
    I love this recipe!
    I was wondering if I would skip the refrigeration part for the pizza dough and just let it risen for 5-6 hours in room temperature would it be ok?
    Thank you,
    Katalin

    Reply

    • Natasha
      May 1, 2020

      Hi Katalin, I have tested it and it’s just not quite as good as refrigerating and letting it do the cold ferment stage.

      Reply

      • Vickie
        May 1, 2020

        Hello Natasha! I have to say, I totally agree with you. This pizza dough is the best ever! I let it set in the fridge for 3 days, followed the directions to a T…it turned out perfect and amazing. A chewy outer crust with a crispy center. Thank you so much for this delicious recipe!

        Reply

        • Natasha
          May 1, 2020

          I am so happy you loved the pizza crust! Thank you for the amazing review. I couldn’t have described it better myself. Now I’m craving pizza all over again.

          Reply

  • Liz
    May 1, 2020

    I can’t wait to try this recipe, but I have always used bread flour for my pizza dough. Have you tried this with different flour?

    Reply

    • Natashas Kitchen
      May 1, 2020

      Hi Liz, 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

  • Sue
    May 1, 2020

    My search for the perfect dough has ended. This was everything. May just have to figure out how to build that brick oven now! We topped one with your red sauce (w mozz) and one with your white sauce (w potatoes and spring onion). I used 00 flour because I had some on hand. Also used corn meal instead of flour on the peel bc I like that texture. Delish!

    Reply

    • Natashas Kitchen
      May 1, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us! Brick oven sounds lovely!

      Reply

  • Nigel
    May 1, 2020

    Natasha, thank you for sharing this wonderful recipe. I have never been able to make good home made pizza as it always tasted, well, homemade. This is exceptional and finally I’ve made a really good pizza that we all loved.
    Keep up the good work.

    Reply

    • Natasha's Kitchen
      May 1, 2020

      So great to hear that, Nigel. Thanks for your excellent feedback!

      Reply

      • Amy
        May 5, 2020

        Hi,
        My pizza after baking was a bit dry
        I wonder why that happened. I followed all the steps accurately.

        Reply

    • Beth
      May 1, 2020

      Can this recipe be kneaded in a stand mixer with a dough hook? Can it also be baked after the first 4-5 hour rise or is the 24 hour cold fermentation a requirement?

      Reply

      • Natasha
        May 1, 2020

        Hi Beth, 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

  • Lori Huffman
    April 30, 2020

    Can this pizza dough be frozen for later use?

    Reply

    • Natasha's Kitchen
      April 30, 2020

      Hi Lori, 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

  • Todd
    April 30, 2020

    Can you use wild sour dough yeast instead of the powder for the pizza dough? If so how much wild yeast would you use?

    Reply

    • Natasha
      April 30, 2020

      Hi Todd, I honestly haven’t tried it with this dough so it’s difficult to make a recommendation. If anyone else has tried, please let us know.

      Reply

  • Shelley C.
    April 30, 2020

    Made this for dinner last night. Used your red sauce recipe also. My husband is still talking about how delicious it was. Thank you!!! We just loved it!!!

    Reply

    • Natashas Kitchen
      April 30, 2020

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

      Reply

  • prexa
    April 30, 2020

    Hi there, i tried making this recipe, and for some reason my pizza turned out to be a bit more chewy which is fine, but my father in law couldn’t have any due to his dentures. Any suggestions on making the pizza a bit more crunch and less chewy? i used the same measurements. I liked the chewy texture

    Reply

    • Natasha
      April 30, 2020

      Hi Prexa, the traditional cold fermented yeast doughs like this will have that nice chewy texture at the crust with a crisp base. Usually baking slightly less or adding a little more yeast will make it puff up more and keep it less chewy if that is what you are looking for.

      Reply

  • Sam
    April 30, 2020

    So I’ve got this pizza dough separated in two bowls in the fridge and it just won’t stop rising…is this normal?

    Reply

    • Natashas Kitchen
      April 30, 2020

      Hi Sam, was anything altered in the recipe so I can better advise? It is normal for it to rise some.

      Reply

  • Heidi
    April 30, 2020

    Hi, I made this dough – it doubled in size – refrigerated for 2 days. But when I was making the pizzas there were some tough spots and when I baked it – it was very tough and chewy. What did I do wrong?

    Reply

    • Natasha
      April 30, 2020

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

      Reply

  • Kelly-Anne
    April 29, 2020

    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

    Reply

    • Natashas Kitchen
      April 29, 2020

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

      Reply

  • Christine
    April 29, 2020

    Natasha,
    I just had to tell you that this is the best pizza dough I have ever made.
    It is the only recipe that I will use from now on.
    I made a pizza using your white sauce and added bacon, mushrooms and red onions.
    We all ate every bit of the crust and that never happens!
    Thank you for all of your had work and sharing your recipes and family life with all of us.

    Reply

    • Natashas Kitchen
      April 29, 2020

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

      Reply

  • Gary
    April 28, 2020

    Can’t find the link to the pizza kit..thanks

    Reply

    • Natasha
      April 28, 2020

      Hi Gary, check out the Pizza tools section above in the post. Here is the exact pizza kit we used. I hope that helps!

      Reply

  • Natalya
    April 28, 2020

    The BEST pizza dough ever! The whole family loved it and said it’s definitely restaurant quality!

    Reply

    • Natasha's Kitchen
      April 28, 2020

      Wow I love it! Thanks for your wonderful feedback, I’m so glad you enjoyed it!

      Reply

  • Colleen
    April 28, 2020

    This is the first time in my life I have felt compelled to leave a recipe review. After trying and failing many times to make a satisfactory pizza in my home oven using both home made and store bought dough, I saw this video on Facebook the other day and decided to give it one. last. shot.

    I measured the flour with a food scale and found the dough really easy to work with in all the steps. The process was so fast and easy.

    I don’t have a pizza stone, so I heated up a cast iron griddle on my stovetop, slid the prepared pizza on to that, and then threw it under the broiler for a few minutes, which worked which worked AMAZINGLY well! I need to tweak it next time because I burned the bottom, but the crust was still light and crisp and tasted great….so much like what you get in a restaurant. Oh, and I don’t have a pizza peel either, so I used a piece of cardboard dusted with cornmeal which worked great too, though I will now be investing in a peel!

    I need to work on my sauce and cheese combos(planning on trying yours) but this is the ONLY crust recipe I will ever use again. Thank you, thank you, thank you!!

    Reply

    • Natasha
      April 28, 2020

      I’m so glad you loved the crust recipe! Thank you so much for sharing and I love that you made it in a cast-iron pan – that is brilliant!

      Reply

  • Teri
    April 28, 2020

    My pizza dough is chilling and I’m hoping to bake it tonight but have a 30 year old Pampered Chef pizza stone and in their instructions they say not to preheat the stone. They also say that’s it’s only safe up to 450 degrees. I’m wondering if anyone has experience using this pizza stone. I don’t want to ruin my pizza by baking it at too low of a temperature but also don’t want the stone to break!

    Reply

    • Natasha
      April 28, 2020

      I’m puzzled by that since most pizza stones work best when they are preheated. Maybe test following their instructions (and report back in case someone else has the same question)? I would hate to give you advice that might ruin your stone.

      Reply

      • Larochelle
        April 30, 2020

        Can I use instant yeast?
        Can I sub the honey for sugar or maple syrup?

        Reply

        • Natasha
          May 1, 2020

          Hi, 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. Sugar should work fine as a replacement.

          Reply

    • Reginia
      April 29, 2020

      I preheat my PC pizza stone in a 450* oven at least twice a month to bake frozen pizza and reheat store bought pizzas. Be sure not to put the hot stone on a cold surface. Put it on a wire rack.

      Reply

      • Brandy
        May 10, 2020

        I have had several PC stone crack in the oven without anything in them be careful.

        Reply

    • David R Campbell
      April 30, 2020

      I have an old Pampered Chef stone that I’ve used for years preheating it to 500 deg F (the highest my stove reaches) for one hour before I make pizza and I’ve never had an issue.

      Reply

  • Shawn
    April 28, 2020

    This was THE BEST pizza crust I have ever had!!! I can’t believe how easy it was to make. My family (picky teen) LOVED it and request every week now. I made one using the homemade sauce and the other with the white sauce…AMAZING!!!! Natasha, you are now my go-to for every recipe!

    Reply

    • Natashas Kitchen
      April 28, 2020

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

      Reply

  • Laura Reese
    April 28, 2020

    Coming back to say this was phenomenal. Thanks

    Reply

    • Natasha's Kitchen
      April 28, 2020

      Love it! Thank you so much, Laura.

      Reply

  • Polina K.
    April 27, 2020

    I have to be honest, I was quite skeptical about this recipe, especially after trying your amazing Californian pizza recipe just last week and swearing THAT was my best pizza…I was afraid this one will be dry and hard and nobody in my house would eat it. I’m so glad I gave it a try! It is amazing!!! So easy to follow your instructions and to make. I like the convenience of making it ahead and keeping the dough in the fridge for a quick dinner during the week. The crust was perfect (restaurant quality) and the texture was very pleasant. It does remind me of eating at an authentic Italian restaurant. Thank you, Natasha, for another wonderful recipe that I’ll add to my kitchen recipe binder!

    Reply

    • Natasha's Kitchen
      April 27, 2020

      I love every bit of your comment, Polina and I am so glad that you gave this recipe a try! Thank you so much for sharing your experience with us.

      Reply

  • Michelle
    April 27, 2020

    Hi Natasha,

    Love your recipes, especially your step-by-step videos.

    Concerning the pizza dough recipe, can the dough be frozen for use at a later date?

    Reply

    • Natashas Kitchen
      April 27, 2020

      Hi Michelle, 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

  • Brad Wesner
    April 27, 2020

    The dough is good, but the biggest issue is the moisture of the dough. It needs to be totally dry to the touch. Anything other than that and it will not slide off the peel (this happened twice to me) no matter how much flour you put on the peel. So, be warned.

    Reply

    • Natashas Kitchen
      April 27, 2020

      Thank you so much for sharing that with me. We demonstrated how we check if it is stuck or not including adding more flour.

      Reply

    • David R Campbell
      April 29, 2020

      Hi Brad.

      Try putting the pie on parchment paper, then removing the parchment paper after a few minutes of baking. Just pull it away with your hands or tongs when you think it’s okay to do so. I do that with other high moisture (hydrated) breads. I can’t take credit for that solution. I became obsessed with making bread 5 years ago as a hobby. I’ve read about that technique on many sites and in a few books. The key is to properly guess when it’s time to do so. Because it’s pizza you want a good char on the bottom, right? You may also try putting a good amount of cornmeal under the pie on the peel. It’s not uncommon. That acts like little ball bearings to help the pie slide off the peel. That adds an additional crunch to the pie. Again, I’m not an expert. I’m just offering suggestions from my few years of trying to make bread, which was just started as a hobby. The irony is I don’t eat it. I just enjoy trying to make every kind of bread there is for family and friends. It’s not always a success, but it’s fun.

      David

      Reply

    • Marcel Bron
      May 1, 2020

      hi Brad, use semolina instead of flour and the pizza will fly in any direction you like! Happy baking !!!

      Reply

  • Karrie
    April 27, 2020

    Crust was great, though I made it too thin in the middle. Thanks for the recipe. I need more practice!! Red sauce, sautéed mushrooms, pepperoni, onions and cheese! Yummm!

    Reply

    • Natashas Kitchen
      April 27, 2020

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

      Reply

  • Zori
    April 27, 2020

    Hi Natasha! I’ve ran into an issue with the dough. I use fresh, good quality Canadian all purpose flour and I measured exactly right. BUT I noticed that once I kneaded my dough, it looked way drier than yours and once it cooled for 5 hours in the fridge it seemed kind of tough and was a bit difficult to fold 8 times. Should I measure in grams next time or just use less flour??

    Reply

    • Natashas Kitchen
      April 27, 2020

      Hi Zori, this post on measuring should help with that. The most likely culprit is too much flour. When measuring flour, be sure to use dry ingredient measuring cups (that can be leveled at the top) and spoon the flour into the measuring cup and scrape off the top. If you scoop the measuring cup into the flour bin, you can get up to 25% too much flour which would affect how the dough turns out.

      Reply

  • Jan
    April 27, 2020

    Can i use a cookie sheet instead of a pizza stone?

    Reply

    • Natashas Kitchen
      April 27, 2020

      Hi Jan, we prefer the stone but that may work!

      Reply

  • Carol
    April 27, 2020

    Hi Natasha, I love your site, thank you. Could I ask when you refer to all purpose flour, what do you mean? In the UK we have self raising flour which has had baking powder added at source, and then we have plain flour for pastries etc. which should I use please for the pizza and donuts. Thank you so much xx

    Reply

    • Natasha
      April 28, 2020

      Hi Carol, when I refer to all-purpose flour, I am referring to plain flour which as no leavening in it.

      Reply

  • Minerva Bruner
    April 27, 2020

    Thank you Natasha. It is a great pleasure that you send me, this Pizza Recipe. I appreciate this much. Good luck and god bless.

    Always,

    Minerva

    Reply

    • Natashas Kitchen
      April 27, 2020

      You’re welcome!

      Reply

  • Hedy
    April 27, 2020

    This looks delicious. Prepared the dough and waiting to use it. The recipe says 1/2 tablespoon … is this correct? I thought it was too much so used 1/2 teaspoon instead. Thank you.

    Reply

    • Natasha
      April 27, 2020

      Hi Hedy, the recipe is correct – it should be 1/2 tsp of active dry yeast and 1/2 Tbsp (or 1 1/2 tsp of sea salt).

      Reply

  • Kat
    April 26, 2020

    I love this recipe! It’s perfect and awesome.

    Reply

  • Puci
    April 26, 2020

    Hai Natasha,

    I am a fan of yours from Indonesia, i’ve been making your tres leches cake for my daughter’s birthday & for my own birthday & my family loves it…i’m always excited everytime your new videos is out..

    I tried to make this pizza dough recipe yesterday, but my dough is so sticky & it doesn’t want to hold its shape..i follow the metric measurement, the only different is i’m using instant yeast & the temperature at my place is 31°C at the moment..can you please tell me what could possibly wrong with my dough, coz i really really love to see the look of your pizza..

    Reply

    • Natasha
      April 26, 2020

      Hi Puci, thank you for sharing your great review and happy birthday to your daughter! It sounds like somehow the liquid and dry ingredient proportions were off. If you click on the “metric” button you can see the metric measurements which is 295.74 ml warm water and 420 grams of all-purpose flour. If those weights and measures were the same, it could be potentially due to using a different kind of flour and since various flours have different gluten and protein consistency, it may just need a little more flour until it looks like the texture when I am kneading the dough (and it was very sticky). The room temperature wouldn’t harm the dough but help it rise. Also, when I first turned the dough out onto the floured surface, I had to dust it with flour or it would have been very sticky to the touch and difficult to handle.

      Reply

  • Denae@MyWayGourmet
    April 26, 2020

    Looks uh-mazing!!!

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Yes, it is indeed amazing, I hope you can try this soon!

      Reply

  • Cat
    April 26, 2020

    Hi. Can you use whole wheat pastry flour instead?

    Reply

    • Natasha
      April 26, 2020

      Hi Cat, 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

  • Bill
    April 26, 2020

    Do you always measure your flour as opposed to weighing it? I’m a big fan of KA flour but can’t for the life of me get a cup of it to weigh 4.25 oz as they suggest. I’m usually closer to the 5oz that CI uses for the weight of a cup of AP flour, but
    I always yield to the person whose recipe it is. I would really like to know how much you are using for the weight of a cup of flour since I prefer to weigh ingredients when baking.
    thanks
    Bill

    Reply

    • Natasha
      April 26, 2020

      Hi Bill, if you click on “Metric” in the recipe card, you will see the weights in grams for comparison. For this recipe, we used 420 grams.

      Reply

  • Cee
    April 26, 2020

    Can you make it with whole wheat pastry flour?

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Hello Cee, I haven’t tried that yet to advise. Please let us know how it goes if you decide to do it as an experiment.

      Reply

  • Grampa Joe
    April 26, 2020

    Well we tried the dough yesterday and this morning it’s somewhat of a disaster. Just sllightly risen over what it was when we put it in the fridge last night. First time in over 70 years of cooking with mama we’ve had yeast gone bad. We proofed the yeast this morning to see where the problem arose and sure enough the yeast wasn’t viable. We’ll try the recipe again tonight and get back to you. Grampa Joe

    Reply

    • Natasha
      April 26, 2020

      Hi, it happens unfortunately but I’m glad you figured it out! It helps to keep the yeast in a dark airtight container in the refrigerator. I have had a large bag last for several years that way. Also, did the dough rise and double in the first rise as it should have? It normally won’t rise much in the refrigerator overnight during the cold ferment.

      Reply

  • Diane
    April 26, 2020

    I used pizza flour on Friday when I made pizza. Have ever used pizza flour?

    Reply

    • Natasha
      April 26, 2020

      Hi Diane, we always stick with all-purpose flour, but let me know if you experiment and if you needed any changes in the quantity. I’m sure that would help someone else who might have the same question. Thank you!

      Reply

  • Julie
    April 25, 2020

    Natasha, will it bake the same way using a regular metal pizza pan?

    Reply

    • Natasha's Kitchen
      April 26, 2020

      We prefer it on the stone but that should work also Julie!

      Reply

  • Mary Beth
    April 25, 2020

    Can I make this on a perforated metal pizza pan if I don’t have a stone?

    Reply

    • Natashas Kitchen
      April 25, 2020

      We prefer it on the stone but that should work also Mary Beth.

      Reply

  • Violet
    April 25, 2020

    Hi Natasha – Is it really OK to put salt when proofing the yeast? Most recipes say not to…

    Thanks!

    Reply

    • Natasha
      April 25, 2020

      Hi Violet, it is absolutely ok. If you feel more comfortable, you can add the salt to the flour but 5 minutes later, it’s all combined together. It works great with the process we are using.

      Reply

    • Violet
      April 25, 2020

      PS – I am trying it anyways, as I totally trust your recipes and have always had good results!!

      Reply

  • Maria A. Moore
    April 25, 2020

    The best of the best delicious pizza. Great. hits on your YouTube channel.

    Reply

    • Natashas Kitchen
      April 25, 2020

      I’m so glad you enjoyed it!

      Reply

    • Kathy
      May 6, 2020

      I tried the pizza dough recipe, it was awesome. I just used pre-made sauce, it was good too. After reading all the great reviews on your sauces, I’ll surely have to try them too! Thanks Natasha for the recipe!

      Reply

      • Natashas Kitchen
        May 7, 2020

        You’re welcome! I’m happy you enjoyed that.

        Reply

  • Mo
    April 25, 2020

    Yay! Gonna try this one.

    I got into pizza making about 3 years ago.

    Bought it all:

    Stone, peel, rocker blades to cut pizza, round cutting board where a special wood is used for food safety (only use it for pizza to cut and easy to place on table for grabbing that yummy pizza, just like the one you have in the background of the video except lighter color), dough splitters or whatever they are called.

    I tried a recipe for sauce and it is awesome, but gonna try your red sauce and the white sauce.

    Thanks for the share Natasha!

    Virtual Hugs for you, ((((((Natasha))))))

    Mo

    Reply

    • Natashas Kitchen
      April 25, 2020

      You’re welcome Mo! I hope you really love this recipe! Thank you for sharing that with us!

      Reply

    • Melissa
      April 28, 2020

      Hi Natasha,
      Firstly I just want to say I have tried many of your recipes and they are always fantastic. Can’t wait to try this one! Just a quick question, I know pizza is best cooked in a super hot oven, but my oven only reaches 446f. Do I just cook the pizza for longer or will it not work out as well because I can’t get the temperature to 550? Thanks

      Reply

      • Natashas Kitchen
        April 28, 2020

        Hi Melissa, you can give it a go at that temperature. Hotter is better. It will require more time at a lower temp. If you experiment, let me know how you liked the recipe.

        Reply

  • Cheryl
    April 25, 2020

    Hi Natasha,
    The pizza stone in your oven rested on a metal rack with handles. Did your stone come with the rack or is it sold separately? The stone you listed on Amazon did not have the rack.
    I LOVE your recipes and look forward to your posts. Will make dough today and pizza tomorrow!

    Reply

    • Natasha
      April 25, 2020

      Hi Cheryl, the stone that we use is one that came with our oven and I don’t think it is available for purchase separately from the oven, but a rack is not necessary and we typically just let the stone cool down inside the oven as the oven cools.

      Reply

  • Natalie
    April 25, 2020

    I’ve been searching for a great pizza crust for a long time – mine were always doughy and bread-like and this looks like absolute perfection!

    Reply

    • Natasha
      April 25, 2020

      I’m so glad you found it also. I hope it becomes a new favorite for you!

      Reply

  • Rose Fiorentino
    April 25, 2020

    Can you use instant dry yeast

    Reply

    • Natashas Kitchen
      April 25, 2020

      Hi Rose, 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

  • Himeshika Abayaratne
    April 25, 2020

    This is the best pizza dough recipe I went through! I have made pizza several times but the dough came so puffy like normal bread! Thank you so much for the recipe Natasha!

    Reply

    • Natasha's Kitchen
      April 25, 2020

      You’re welcome and thanks for giving this recipe a try!

      Reply

  • Lori
    April 25, 2020

    Will the dough continue to rise in the refrigerator? Wanting to know if I should use bigger bowls to place them in?

    Reply

    • Natasha
      April 25, 2020

      Hi Lori, 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

  • Sariah Howe
    April 24, 2020

    Can you substitute the honey for sugar or will it alter the results?

    Reply

  • Carmela
    April 24, 2020

    I like to use pesto sauce, shrimp and shredded mouzzarella

    Also ala vodka sauce and fresh mouzzarella

    Reply

    • Natasha's Kitchen
      April 25, 2020

      That sounds so delicious!

      Reply

  • Beverly
    April 24, 2020

    Do you use a blend of certain cheeses on your pizza?

    Reply

    • Natashas Kitchen
      April 24, 2020

      Hi Beverly, you sure can!

      Reply

  • Barb Elliott
    April 24, 2020

    Can you freeze the dough?

    Reply

    • Natasha
      April 25, 2020

      Hi Barb, 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

  • Ann
    April 24, 2020

    Can you substitute sugar or honey? If yes, how much sugar would you suggest?

    Reply

  • Laura
    April 24, 2020

    Oh wow I can’t wait to try, if it doesn’t spend 24 hours in the fridge will it still turn out ok? Thank you

    Reply

    • Natasha
      April 24, 2020

      Hi Laura, the shortest amount of time that I refrigerated it was 12 hours. The longer it sits in there the better your results will be. It would still technically work if you refrigerated it for a few hours until it was chilled then bring it back to room temperature but again, the results wouldn’t be quite the same “wow-factor” crust.

      Reply

      • Laura
        April 25, 2020

        Thank you, I’m just being impatient 🙂 I’ve made and will use tomorrow

        Reply

  • Angie
    April 24, 2020

    I would love to try making the pizza dough but I only have instant yeast. I have not been able to find dry yeast. Can I still make a nice crust and how would I add it?

    Reply

    • Natasha
      April 24, 2020

      Hi Angie, I answered this same question a couple of comments up which should help.

      Reply

  • Sara
    April 24, 2020

    What’s an alternative to a pizza board? I dont own one and want to make this. Could I flour the back of a cookie sheet and place it on that?

    Reply

    • Natasha
      April 24, 2020

      Hi Sara, yes that would work, or a rimless cookie sheet would be easier to work with, but the back of a cookie sheet will work, just be sure to give it a little jolt every now and then to make sure it isn’t sticking to the cookie sheet.

      Reply

      • France
        April 26, 2020

        Would you preheat the cookie sheet too?

        Reply

  • Ella
    April 24, 2020

    cant wait to make this for dinner!

    Reply

    • Natasha
      April 24, 2020

      I hope it becomes a new favorite pizza recipe for you!

      Reply

    • Sharon
      April 25, 2020

      I can’t wait to try this recipe. Are you able to freeze this dough for the future?

      Reply

      • Natasha
        April 25, 2020

        Hi Sharon, great question, I answered this a couple of comments up. Hope that helps!

        Reply

  • Laura Reese
    April 24, 2020

    The video you have here is fantastic. Not only is your recipe delicious but your video revealed so many things I have been doing wrong with pizza dough! Thank you! Ps- I also only have instant yeast (thanks to shortages). Hopefully, it works ok.

    Reply

    • Natasha
      April 24, 2020

      I’m so glad you found the tutorial helpful and I hope this becomes your new favorite pizza dough! Check a few comments up where I wrote about using the different type of yeast which should help.

      Reply

  • Khrystyna Kobiuk
    April 24, 2020

    Thats exaclty what I needed for my indoor birthday pizza party coming up next weekend! Thanks for the recepie, Natasha!

    Reply

    • Natashas Kitchen
      April 24, 2020

      You’re welcome! I hope you love this recipe!

      Reply

  • JESSICA MARIE ADAME
    April 24, 2020

    Hi natasha, what if we don’t have a pizza stone but just a pizza pan. Will it still bake at 550 degrees and for10 minutes. Or should we adjust temp. and time?

    Reply

    • Natasha
      April 24, 2020

      Hi Jessica, I always bake mine on a pizza stone but I think a pizza pan should still work. I would oil the pizza pan (you don’t have to oil a stone and it won’t stick when it’s placed on a hot stone). In a pizza pan, you might bake around 500˚F for 10-15 minutes and keep an eye one it after 12 minutes so it doesn’t burn.

      Reply

  • Natalie
    April 24, 2020

    This dough is incredible!! We will definitely make more homemade pizza with this recipe!

    Reply

    • Natashas Kitchen
      April 24, 2020

      I’m so glad you enjoyed that Natalie!

      Reply

  • PaulA Maier
    April 24, 2020

    Wondering where you purchased you pizza tools… Peel, pizza stone etc

    Reply

    • Natasha
      April 24, 2020

      Hi Paul, the specific ones we have are from the Camp Chef brand and they are sold out on Amazon right now. I will keep checking and update the link when it becomes available.

      Reply

  • Malak Kudaimi
    April 24, 2020

    Hi Natasha! Wonderful recipe! Can we use instant dry yeast here if that’s all we have?

    Reply

    • Natasha
      April 24, 2020

      Hi Malak, 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

  • Stephanie
    April 24, 2020

    This pizza dough really was amazing! Great recipe!

    Reply

    • Natashas Kitchen
      April 24, 2020

      I’m so glad you enjoyed that Stephanie! Thank you so much for that wonderful review!

      Reply

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