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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

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.

Pizza Dough Recipe - The Best Pizza Crust!

4.97 from 568 votes
Author: Natasha of NatashasKitchen.com
Cheese pizza with the best pizza dough
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.
Prep Time: 10 minutes
Cook Time: 1 day
Total Time: 1 day 10 minutes

Ingredients 

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

Instructions

How to Make Pizza Dough:

  • 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.
  • 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.
  • 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:

  • 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.
  • 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.
  • 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.
  • 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.

Notes

*Use a high-quality flour. We used organic all-purpose flour. 

Nutrition Per Serving

193kcal Calories41g Carbs5g Protein1g Fat1g Saturated Fat439mg Sodium56mg Potassium1g Fiber1g Sugar8mg Calcium2mg Iron
Nutrition Facts
Pizza Dough Recipe - The Best Pizza Crust!
Amount per Serving
Calories
193
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
439
mg
19
%
Potassium
 
56
mg
2
%
Carbohydrates
 
41
g
14
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Calcium
 
8
mg
1
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American, Italian
Keyword: pizza crust, pizza dough
Skill Level: Easy/Medium
Cost to Make: $2-$3
Calories: 193

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

  • DHK
    September 30, 2023

    Made a huge amount of this for a large family gathering we hosted, and was a big hit!! I’ve always done a quick easy pizza crust recipe (not sure where I found it) that only takes an hour max and the crust usually comes out good, but not always. Plus, when you’re making 8+ pizzas, it’s way easier to prep the dough ahead of time. This recipe let me enjoy the gathering because I wasn’t in the kitchen making pizza dough the whole time. Just plop in on the counter, shape it, top it, and bake it for a few minutes and it’s ready! Plus, everyone loved it!!

    Reply

    • NatashasKitchen.com
      September 30, 2023

      That’s wonderful! I’m glad it was a hit!

      Reply

  • Janice Daughtry
    September 28, 2023

    I am wondering if I could make this pizza dough, form it like I am going to make a pizza but bake it without sauce and toppings? I want to use it later like a prepared pizza crust.

    Reply

    • NatashasKitchen.com
      September 29, 2023

      Hi Janice! That should be fine.

      Reply

  • Michelle
    September 13, 2023

    I made the dough last week, let it sit it fridge overnight. I found it was not very malleable to stretch. Ended up w tears (that were still easy to fix) and the dough was snapping back into smaller size. Is there smtg I could do differently next time?

    Reply

    • Natashas Kitchen
      September 15, 2023

      Hi Michelle, did you let the dough come to room temp before stretching after it was in the fridge?

      Reply

  • Whitney Ballard
    September 8, 2023

    Wow, it was so delicious!!!! I made it for my husband and our dinner. We love it!
    I struggled to make dough pizza many time and I almost give up but I noticed that your recipe. I decided I made it. Finally, I made it and look better!!!!! I’m so glad and it was so delicious!
    Thank you!!!!!!

    Reply

    • NatashasKitchen.com
      September 8, 2023

      I’m so glad it was a hit! Thank you for the wonderful feedback.

      Reply

  • Barbara
    August 29, 2023

    May I freeze the dough? And if so, when in the process and then how to bring it to room temperature? Thank you!!

    Reply

    • Natashas Kitchen
      August 29, 2023

      Hi Barbara, you sure can! We address that question in the recipe under the “Can I Freeze Pizza Dough?” section. I hope this helps.

      Reply

  • Emily
    August 23, 2023

    Made this pizza dough last night and it was generally very good. It would have worked out better if I had a peel instead of trying to use a sheet of parchment paper in its place. I say this mostly in jest, but I think there is a special place in hell for people who put a 1/2 tablespoon measurement in a recipe. How do you get that right?

    Reply

    • NatashasKitchen.com
      August 23, 2023

      Hi Emily! It’s a common size, included in a measuring spoon set.

      Reply

      • Emily
        August 24, 2023

        Mine doesn’t have one but I’ll look for a set that does because I see that measurement quite often. It throws me every time. Thanks for the info and all your wonderful recipes.

        Reply

        • Tammy
          September 23, 2023

          It’s 1 1/2 teaspoons. My set doesn’t have a 1/2 Tbsp either but I think most sets have a 1 tsp and a 1/2 tsp.

          Reply

  • Kate B.
    August 14, 2023

    My husband and I have a Halo pizza oven and have been experimenting with lots of different pizza doughs. We made this and had it yesterday and it is the winner after about 5-6 mediocre tries. Easy to make, I used 00 flour, and boy the crust was both crispy and puffy. Winner!

    Reply

    • Natashas Kitchen
      August 14, 2023

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

      Reply

  • Laurie
    August 13, 2023

    Hands down the best pizza crust I have made! So good I also tried with the calzones recipe. Thanks!

    Reply

    • NatashasKitchen.com
      August 13, 2023

      So glad you loved it, Laurie! Thank you for the feedback.

      Reply

    • Natasha's Kitchen
      August 13, 2023

      Thanks, Laurie. So glad that you loved it a lot!

      Reply

  • Sorcha
    August 7, 2023

    Heya Natasha,

    I’m making this recipe for use with your calzones recipe. As the recipe for the calzones calls for 2 lbs of dough, do you know how much dough this recipe makes?

    Reply

    • NatashasKitchen.com
      August 8, 2023

      Hi Sorcha! This is the dough that we use in our Easy Calzone Recipe and it makes 2 lbs.

      Reply

  • Angela
    August 3, 2023

    Making this dough today. So excited. Love your videos. I like to measure in metric for accuracy. The recipe calls for half tsp yeast or 2 grams. They are not equal. Can you please clarify?
    Thanks
    Angela

    Reply

    • Natashas Kitchen
      August 3, 2023

      Hi Angela, 2 grams of yeast equals 0.43 (~ 1/2) teaspoon. Or precisely 0.42712449728644 teaspoon. Some values are approximate so we use 1/2 teaspoon. I hope that helps.

      Reply

  • Isha
    July 28, 2023

    Hi Natasha, Can I make Gluten-Free pizza with this recipe using King Arthur GF Measure to Measure Flour? Thanks!

    Reply

    • Natashas Kitchen
      July 28, 2023

      Hi Isha, I have not tested this with gluten-free flour to advise. If you experiment, let me know how you liked the recipe.

      Reply

      • Isha
        August 3, 2023

        I followed the recipe and used King Arthur’s gluten-free Measure for Measure (1:1) flour. The dough was cracking and lacking gluten, but I folded the dough balls eight times. Even though it wasn’t all that horrible, the flavor was alright. My daughter loved Pan pizza (she also enjoyed Dominos and Pizza Hut’s pizza), so I’ve been attempting several recipes but haven’t had much success :(Anyway, I love your recipes, and my younger daughter is very fascinated with your videos. The way you display the pictures is also quite useful. I want to thank you for your incredible work and sense of humor:)

        Reply

        • Natashas Kitchen
          August 3, 2023

          Thank you so much for sharing that with me, Isha!

          Reply

  • Kim
    July 26, 2023

    Hi Natasha, I would like to use this recipe for calzones. Do I need to split the dough in two still, or can I do the stretches and folds with the whole dough ball and put it in the fridge as one? Thank you!

    Reply

    • Natasha's Kitchen
      July 26, 2023

      Hi Kim, I recommend checking out the comments section at the bottom of the recipe I remember seeing others try this recipe for calzones and shared their experience there.

      Reply

  • Donna
    July 26, 2023

    I have tried this pizza crust recipe several times and love it!
    However, I have had problems with getting the pizza off the peel. I have tried using flour and cornmeal separately and both at the same time. I have even tried freezing the pizza on the peel for about 15 min before baking and still sometimes will not slide off easily. Any suggestions? Thanks !

    Reply

    • NatashasKitchen.com
      July 26, 2023

      Hi Donna! There are a few things that could be causing that. You may find this article helpful.

      Reply

  • Theresa
    July 20, 2023

    Hi, your pizza dough recipe looks delicious. Can I use the 00 flour instead of white flour? Im looking forward to making it.
    Thank you,
    Theresa

    Reply

    • NatashasKitchen.com
      July 20, 2023

      Hi Theresa! I haven’t tested it myself, so I’m not sure if the substitution is exactly straight across, but I have had one reader report good results using 00 flour.

      Reply

  • Patricia Sturgis
    July 18, 2023

    What if you don’t have a pizza stone? Does the time and temp make a change on a cookie sheet?

    Reply

    • NatashasKitchen.com
      July 18, 2023

      Many of my readers have made this on a baking sheet too with good results. It could effect the time just a bit so keep your eye on it.

      Reply

  • Sonia Sotelsek
    July 10, 2023

    Omg ! This pizza recipe looks so good! I will definitely try it. Thank you for sharing !

    Reply

    • NatashasKitchen.com
      July 10, 2023

      I hope you love it!

      Reply

  • Melissa Morales
    July 3, 2023

    Can we use the dough after it has risen or do we need to let it set overnight

    Reply

    • Natasha's Kitchen
      July 3, 2023

      You’ll see in the instructions above to cover and refrigerate the dough overnight (18 hours). This dough really needs the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast. This is what differentiates it from a quick dough recipe such as my Individual Pizza Crust recipe which uses more yeast. You may try using the individual pizza crust recipe instead if you want a quicker dough.

      Reply

  • Emily
    July 1, 2023

    I LOVE this recipe!! Do you think I could substitute bread flour for all purpose flour?

    Reply

    • Natashas Kitchen
      July 1, 2023

      Hi Emily, we address that option in the recipe. See the “What is the Best Flour for Pizza Dough?” Section. I hope that helps.

      Reply

  • Lori
    June 24, 2023

    I will probably never order pizza again! My family loved the dough and said it tasted like authentic Italian pizza and we’ve been to the mecca of pizza (Naples, Italy). Thank you for sharing this recipe!

    Reply

    • NatashasKitchen.com
      June 24, 2023

      Hi Lori! That’s amazing. I’m so glad you loved the recipe. Thank you for the feedback.

      Reply

  • Analise
    June 23, 2023

    Hi Natasha I love your recipes and I have tried your pizza dough recipe however when I tried to open the dough on my knuckles as you demonstrated in the video the dough started to tear.
    Do you know what may have caused that I followed your recipe precisely?
    Thankyou

    Reply

    • Natashas Kitchen
      June 24, 2023

      Hi Analise, it’s hard to say without being there, but it’s possible the gluten hasn’t developed enough causing it to tear – that’s the most likely culprit. Improper kneading or not letting the dough rest for enough time could also be the culprit, I’ve also found not measuring flour properly and ending up with too much flour has lead to issues. I know this is a few possibilities to consider, but I hope they’re helpful!

      Reply

  • Yvonne
    June 22, 2023

    I love this crust. Have been making it for a couple years and I recommend it to everyone when the subject of pizza comes up. Can you tell me if you can make up the pizza crusts ahead then remove them from the fridge an hour before cooking and add the toppings before cooking? I have people over for pizza and it would be convenient if I could do this portion ahead of time.

    Reply

    • Natashas Kitchen
      June 24, 2023

      Hi Yvonne, while the dough can be stored in the fridge anywhere from overnight or up to 7 days, I haven’t tried forming it before storing to advise on the outcome. If you experiment, let me know how you liked the recipe.

      Reply

  • Purviz Anjum
    June 17, 2023

    Dear Natasha, I’ve been fan of your recipies, since long , i just seen your Pizza Dough recepie,i would Appreciate if you could let me know the measurements of 1 KG flours. thanks 🙏

    Reply

    • NatashasKitchen.com
      June 17, 2023

      I’m so glad you love my recipes! If you click on the “metric” button in the recipe card, it will convert the ingredient list for you.

      Reply

  • Ela Kowalczyk
    June 8, 2023

    Natasha, your recipe for pizza is awesome. White sauce super, I was looking for good sauce. Pizza dough wow!!!Love Ela

    Reply

    • Natasha's Kitchen
      June 9, 2023

      I’m glad that you liked it!

      Reply

  • Michael
    May 27, 2023

    The best pizza dough I’ve ever had. It was super easy to make. Simply amazed! Thanks for this wonderful recipe. 10/10!!

    Reply

    • NatashasKitchen.com
      May 27, 2023

      That’s wonderful, Michael! So glad you loved the recipe.

      Reply

  • Michael Tucker
    May 27, 2023

    I have been making pizza dough, wrong, for the last 10 years. I just tried your pizza dough recipe and WOW!!!! It turned out so professional and tasty and crunchy and chewy!! I love my new pizza stone too. Thank you thank you for this recipe. I also made your white sauce & red sauce. My company loved it!! You made me into a chef. Thanks for everything.

    Reply

    • NatashasKitchen.com
      May 27, 2023

      That’s wonderful, Michael! So glad you loved the recipe. Thank you for the feedback.

      Reply

  • Anne from Toronto Canada
    May 24, 2023

    Really amazing. I doubled the recipe and made the first pizza after dough was refrigerated for only about 5 hours…it was good and there were some small bubbles but after 2 full days in the fridge….amazing! The dough puffed up beautifully and is light and tasty. Most impressive is the ease of working with the dough to make a nice thin crust. Thank you Natasha for your great recipes. I am a big fan!

    Reply

  • Jordann
    May 16, 2023

    Is it possible to make two or three smaller pizzas with this recipe instead of the one large if I weigh out the dough? I usually make your other pizza recipe and it works out perfectly as everyone in my family of three gets their own pizza but I’d like to try this one.

    Reply

    • NatashasKitchen.com
      May 16, 2023

      Hi Jordann! Yes, you can. Just watch them in the oven because they will bake quicker.

      Reply

  • Arielle
    May 13, 2023

    I love this recipe, but one of the ads is very inconveniently placed over the instructions!

    Reply

    • Natashas Kitchen
      May 13, 2023

      Hi Arielle, Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.

      I appreciate your feedback, and I hope you love every recipe you try.

      Reply

  • Cathy
    May 13, 2023

    Hi Natasha
    I took up cooking during the pandemic and you have made me into a chef. I now have a great love for cooking and have you to thank for that as you make it so simple. Just wanted you to know and thank you!!!

    Reply

    • NatashasKitchen.com
      May 13, 2023

      That’s amazing, Cathy! Thank you for sharing that with me. I’m so glad you are learning a lot from my channel.

      Reply

  • C.Smith
    May 6, 2023

    Advice for us poor guys who don’t own an oven that goes to 500 degrees or have a pizza stone and only occasionally make pizza? Thank you for your efforts and taking time to share with others

    Reply

    • Natashas Kitchen
      May 6, 2023

      Hi C! I would set it to the highest temperature you can and use a regular metal baking pan. It may need to cook a while longer, but it should still turn out great!

      Reply

  • ALR
    May 4, 2023

    Not sure if I should post this under the dough recipe or the calzone recipe, but I noticed several people asking about using instant yeast (rapid rise) rather than active dry, so I posted it here. I made this dough for calzones. I have not made pizza with it. Made the dough on Monday morning, using bread flour. Used instant yeast, but at 75% of what the recipe calls for, because the internet told me to do that for long, cold ferments. That means I put in 1/4 tsp + 1/8 tsp instant yeast, mixed directly into the flour, along with the salt. Added warm water mixed with honey. After the countertop rise, I split the dough in half, and put each into 64 oz storage containers and refrigerated them. I had to “burp” the containers twice a day. They slowly rose to almost fill those containers by Thursday, when I used one container of dough to make 4 calzones, and I froze the other container. To make the calzones, I had to roll out the dough, and thus squished out all the bubbles. But oh man! The best calzones, ever, because of the dough! It tasted great, and was so light, soft, chewy, and crispy. Perfect! Can’t wait to use the other half to make a pizza, when I don’t have to squish all the bubbles out. But even with squishing all the bubbles out, I can tell that this is THE recipe! Next, I’ll try subbing out some flour and water to use up some sourdough discard. My plan is to use 200g discard, 320g bread flour, 195g water, all else the same (with 75% adjustment for instant yeast).

    Reply

    • Natasha's Kitchen
      May 5, 2023

      Thanks a lot for sharing this with us in detail, we appreciate it! I hope you’ll enjoy all the other recipes that you will try too.

      Reply

  • Maureen Garretson
    May 4, 2023

    Hi Natasha,
    Is it possible to freeze this dough without compromising the quality?

    Reply

    • NatashasKitchen.com
      May 4, 2023

      Hi Maureen! Yes, you sure can. See my note above “Can I freeze Pizza Dough” and you can read the tutorial that I linked in the notes.

      Reply

  • Maureen Garretson
    May 1, 2023

    This is THE pizza dough recipe I have been searching for, for decades! Thank you for sharing it! It is the softest dough to work with and the flavor and texture after baking is perfect!

    Reply

    • Natashas Kitchen
      May 1, 2023

      You’re welcome! I’m so happy you enjoyed it, Maureen! Thank you so much for sharing your excellent review with me!

      Reply

  • Melissa Gutierrez
    April 22, 2023

    Delicious!! This pizza dough is amazing. Thank you for sharing your recipe.😋

    Reply

    • NatashasKitchen.com
      April 22, 2023

      You’re welcome, Melissa! I’m glad you loved the recipe.

      Reply

  • Dana Eva Ragoonath
    April 18, 2023

    I would love to try this but i don’t have the stone. I have one of those pizza pans with the holes. Can I use that? Not sure if it was mentioned before.

    Thank you!!

    Reply

    • NatashasKitchen.com
      April 18, 2023

      Hi Dana! That should work, some of my readers also just make this in a regular pan or large baking sheet. You’ll just have to keep an eye on it in the oven so the crust doesn’t burn.

      Reply

    • Beth Schrader
      April 19, 2023

      Hi, just wondering if you need to grease the pan? Or put cornmeal down?

      Reply

      • Natashas Kitchen
        April 19, 2023

        Hi Beth, since the stone (or pan) is preheated, we do not oil or put cornmeal down. We transfer the pizza from a floured pizza peel to the preheated stone, and it does not stick. I hope this helps.

        Reply

  • Mary Ann Davenport
    April 18, 2023

    I do love this pizza dough. I was wondering if you can freeze it? If so do I let it ferment in the fridge first or put it directly in the freezer? Also sometimes I cannot get the pizza off the peel even though I flour it. Would cornmeal work better?

    Reply

    • NatashasKitchen.com
      April 18, 2023

      Hi Mary Ann! I have a blog post on how to freeze pizza dough with instructions. You can definitely try cornmeal, it may work better. I’m glad you love this recipe!

      Reply

  • Erin
    April 17, 2023

    I let the dough rise for five hours and then accidentally put it directly in the refrigerator overnight before doing the folding step. Is it ruined?

    Reply

    • Natashas Kitchen
      April 17, 2023

      Hi Erin, it’s best to follow all the steps in order. I hope you were able to salvage it this morning!

      Reply

  • Laura
    April 14, 2023

    I just made this dough but I totally forgot to add the salt! Is this ruined now or will it still work?
    Thank you!

    Reply

    • Natasha's Kitchen
      April 14, 2023

      Hi Laura, I’m not so sure. I haven’t tested this recipe without salt yet to advise. Let me know how it turned out!

      Reply

      • Laura
        April 16, 2023

        It tasted pretty good, but not my best work so I’m trying it again! I made the dough last night and making the pizzas tonight. Doing a white pizza with goat cheese, Procuitto, arugula and roasted garlic and a meat lovers with sausage, pepperoni, onions and hot peppers on a red sauce. Fingers crossed! The dough tastes really good regardless. I will always use this recipe. Thank you!

        Reply

        • NatashasKitchen.com
          April 16, 2023

          That sounds amazing! Thank you for the wonderful feedback, Laura! 🙂

          Reply

        • Palma
          July 2, 2023

          I just made this dough but forgot the salt also 🙁
          I am going to add a little when I find it 8 times. Good or bad idea?

          Reply

  • Molly
    April 1, 2023

    This dough is so delicious! So easy and worth the timing involved! I just made a second batch and made a cheeseburger pizza complete with half tater tots and half onion rings on top. Sesame seeds on the crust, too. Sooo yummy!

    Reply

    • NatashasKitchen.com
      April 1, 2023

      I’m so glad you loved it! Thank you for the feedback.

      Reply

  • Suzanne
    March 31, 2023

    Your recipe and all the positive comments won me over but…when I put the water-yeast mixture into the flour I ended up with too much flour. I redid it excluding the 1/3 cup and still too much flour….not sure what to think. I’m continuing with the recipe, proofing is almost done.

    Reply

    • Natashas Kitchen
      April 1, 2023

      Hi Suzanne, 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.

      Reply

      • Suzanne
        April 1, 2023

        Guilty as charged…I dipped into the bag! Thank you for your reply. I used to have an antique sifter. Looks like I’ll be looking to re-lace it. Made the pizza today, it was harder to manipulate the dough but my guests still enjoyed it.

        Reply

  • Sonja Schoonover
    March 24, 2023

    Thank you for this recipe, I’ve been making it every week for pizza Friday! No more pizza delivery for us. It does take a while to figure out how to shape the crust but so with it!!

    Reply

    • NatashasKitchen.com
      March 24, 2023

      Hi Sonja! That’s wonderful. I’m glad you found this recipe.

      Reply

  • Dave
    March 23, 2023

    Best pizza crust ever. I made it the other day and fell asleep during the 1st rise. The dough sat on the counter for about 16 hours. I went ahead and folded it 8 times and put it in the fridge. It didnt seem to rise again, is it ruined?

    Reply

    • Natashas Kitchen
      March 24, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us. Dave! I recommend making the recipe as written and watching the video again to ensure no steps were missed. Any adjustments could result in the rise being affected.

      Reply

  • Marie
    March 22, 2023

    I’ve been making your pizza all winter on Wednesdaysand love it so much had to get a paddle wooden and steel paddle reovel equipment for the process. Makes it so much better.
    Everything I’ve be tried on your kitchen website is great.
    A happy Me’Mere.Even at 77 never to old to ask for help in my old Kitchen.
    Thanks so much Natasha!

    Reply

    • NatashasKitchen.com
      March 22, 2023

      Hi Marie! That’s amazing. Thank you for your continued support. I am so glad you love my recipes.

      Reply

  • Jill
    March 17, 2023

    Made this crust yesterday for dinner next day and it was amazingly delicious. Highly recommended I used regular all purpose flour and it was delicious. Crispy crust just the way I like it!

    Reply

    • Natashas Kitchen
      March 17, 2023

      I’m so happy you enjoyed that, Jill! Thank you for your awesome review!

      Reply

  • Chris Walker
    March 17, 2023

    just made this and it’s delicious! the crust is just like at a pizza placer better! I made the white sauce and topped it with mozzarella and a little sausage I need to use up. Fabulous

    Reply

    • NatashasKitchen.com
      March 17, 2023

      Sounds delicious, Chris! Thank you for the feedback! 🙂

      Reply

  • Gail
    March 15, 2023

    I want to make this pizza, but my stones can only take a temperature of 400 degrees. suggestions

    Reply

    • Natashas Kitchen
      March 15, 2023

      Hi Gail, a few of my readers mentioned great results using a standard pan.

      Reply

  • Patricia Alonen
    March 13, 2023

    I use pizza flour. 00 king arthur. Do think the amounts would be the same with that flour. Want to try your recipe. Thanks

    Reply

    • NatashasKitchen.com
      March 13, 2023

      Hi Patricia. I have not tested that. Based on some research online, 00 pizza flour absorbs less water than all-purpose flour so I am not sure what adjustments would be necessary. Please let us know how it turns out if you experiment.

      Reply

  • Judy
    March 13, 2023

    Hi Natasha quick question for you can I substitute whole wheat flour for the all purpose flour. Thanks Judy

    Reply

    • NatashasKitchen.com
      March 13, 2023

      Hi Judy! I have not tested that. You could experiment with it. Whole wheat tends to absorb more moisture so you may need to make adjustments as needed.

      Reply

  • Kathy Geoghegan
    March 13, 2023

    Would this recipe work with a 14” cast iron pizza pan lightly oiled with olive oil?

    Reply

    • NatashasKitchen.com
      March 13, 2023

      Hi Kathy! I think that could work. Some of my readers also just make this in a regular pan or large baking sheet.

      Reply

      • Trish
        June 17, 2023

        Hi Natasha, LOVE your recipes!
        Quick question, can I skip the cold fermentation?

        I accidentally started this recipe instead of the quicker version.

        Thanx
        Trish

        Reply

        • NatashasKitchen.com
          June 17, 2023

          Hi Trish! I do not recommend skipping it because cold fermentation is what will yield the best results. One of my readers has reported using the dough faster and he enjoyed the recipe, but I am not sure about the details of his process or how long he let the dough ferment. You can experiment with it if you’d like.

          Reply

  • Mary Ann Davenport
    March 13, 2023

    Hi natasha, I am making the pizza dough for the first time and I don’t have a pizza stone just a round pizza pan that is perforated. Will that work and sould I use the same temperature?

    Reply

    • Natashas Kitchen
      March 13, 2023

      Hi Mary Ann, Several of my readers have reported making this successfully in a regular pan so it should be fine.

      Reply

  • Laura
    March 10, 2023

    I have tried this dough at least 6 times now plus the pizza sauce
    It’s very delicious
    However it sticks every
    I have watch your video at least a hundred times
    Mine sticks every time
    I’ve tried flour cornmeal three different types of pizza slides and nothing helps
    Any thoughts

    Reply

    • Natashas Kitchen
      March 11, 2023

      Hi Laura! I’m so glad you enjoy the flavor of this dough! The dough is sticky but it shouldn’t be that difficult to work with. See step 3 for tips to help. Also, be sure you are measuring your ingredients correctly, by viewing our tutorial, how to measure ingredients to ensure you’re using the correct amount of flour.

      Reply

      • Mary Mendez
        March 28, 2023

        I find the more toppings I use the more it sticks to the peel. (Example …cheese, sausage, mushrooms, onion and pepperoni). So I do not preheat my pizza stone. I prep the pizza on the stone.
        If I’m just making a cheese pizza pizza it slides off much easier.

        Reply

        • NatashasKitchen.com
          March 28, 2023

          Hi Mary! The most common cause for pizza sticking to a stone is because the stone was not preheated. Adding too much sauce, cheese, and toppings can create too much moisture and cause the dough to be too wet which has the potential to stick even more.

          Reply

  • Diane Topjian
    March 9, 2023

    Hi Natasha
    Absolutely love this recipe. I have been making this pizza dough for awhile now and it’s delicious!
    I would like to make mini pizzas with the dough. Just wondering about cooking time. Can I roll it out to make the mini pizzas?

    Reply

    • Natashas Kitchen
      March 10, 2023

      Hi Diane, I imagine that would work for mini pizzas. If you do an experiment, please share with us how it goes.

      Reply

  • Nancy
    March 1, 2023

    Does this make the 2lbs needed to make your calzone recipe. I want to make your calzone recipe and it calls for 2lbs of dough.

    Reply

    • Natashas Kitchen
      March 1, 2023

      Hi Nancy, yes, one recipe for pizza dough will work for this recipe.

      Reply

  • Melanie
    March 1, 2023

    I’m going to be making this today, but can I use fresh (wet) yeast? My son works in a bagel shop and was going to bring some home to use to make the dough… thoughts?

    Reply

    • Natashas Kitchen
      March 1, 2023

      Hi Melanie, I haven’t tried that, but here’s what one of my readers wrote: “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.” I hope this helps!

      Reply

  • David
    February 26, 2023

    Hi Natasha would the outcome be better if i use bread flour instead of ap flour? Thanks

    Reply

    • Natasha's Kitchen
      February 26, 2023

      Hi David, 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.

      Reply

  • Dorene
    February 24, 2023

    I thought I read somewhere that you could put this in the fridge up to seven days but I can’t find where I read it is that correct? Thank you Natasha

    Reply

    • NatashasKitchen.com
      February 24, 2023

      Hi Dorene! Yes, it’s in step 3 on the recipe card for “how to make pizza crust.” 🙂

      Reply

  • Diana
    February 22, 2023

    I doubled the recipe as I am having a lot of people over.
    When I kneaded it for the 2 minutes, you mentioned it should be sticky. Mine is not sticky. Did I screw up?
    Appreciate your reply. i have 4-5 hours to go & hope all is OK?

    Reply

    • NatashasKitchen.com
      February 22, 2023

      Hi Diana! It sounds like you could have used too much flour. You can watch the tutorial on how I measure my flour HERE. Also, I am not sure if you read the instructions ahead of time but this recipe requires an overnight (18 hours) cold fermentation in the refrigerator prior to using the dough.
      For a quick dough, I recommend this recipe HERE.

      Reply

  • Makenzie Skvor
    February 22, 2023

    I’m excited to try this! Question: I’m considering taking a pizza to a friend who lives about 45min away. If I assemble everything at my house and have her get her oven ready, do you think it’d be okay for her to cook the pizza at her house? I’m not sure if anything would happen with the crust if it sat out a bit.

    Reply

    • Natasha's Kitchen
      February 22, 2023

      I’m sure that would be fine, enjoy!

      Reply

  • Megan
    February 20, 2023

    I would give this more than 5 stars if I could. Not only is this the best pizza dough recipe it’s so easy and it cooks so fast that I now include my 2 and 3 year old boys in the pizza making. We use this recipe about once a week now and they call it pizza party night and it’s one night where they actually eat. Thanks for not only a great recipe but some great family memories.

    Reply

    • Natasha's Kitchen
      February 20, 2023

      Thank you, it’s my pleasure! I’m happy to know that you love this recipe a lot, Megan!

      Reply

  • Kim
    February 11, 2023

    Finally…a recipe that makes an awesome pizza crust! I know this video is a few years old but I just found it! This is my go-to recipe now for pizza crust. It came out PERFECT! It takes patience to wait for the dough to rise and ferment… but it is worth it! Thank you Natasha for sharing this recipe!

    Reply

    • NatashasKitchen.com
      February 11, 2023

      Hi Kim! I’m so glad you found this recipe. Thank you so much for sharing. I’m happy you loved it.

      Reply

  • Kiarka87
    February 11, 2023

    Kinda scared to set the old oven to 550 and I dont belive I can even do this high. Can I bake at 450 and just increase the baking time?

    Reply

    • Natashas Kitchen
      February 11, 2023

      Hi Kiarka, 450 will still work, but yes, it will require slightly more time in the oven.

      Reply

  • Rayleen Sommers
    February 10, 2023

    Best video on the internet in how to make the dough & form the dough platter.

    A couple of things:
    1) If u add the flour to the water with dry ingredients already in, mixing is a lot easier for effort is only needed at the end
    2) If u wet your hands before kneading the dough doesn`t stick to hands
    3) If u baste the dough with oil & flash cook it 4 a bit to start forming the crust without toppings it will prevent the sauce and toppings turning the dough platter soggy in the middle
    4) If u pull out the 2nd oven rack before preheat u can use it to let the cooked pizza to rest and cool without stem given off reducing the crispness of its bottom

    Reply

  • Jessica Snawder
    February 10, 2023

    Hi Natasha,
    Any adjustments for high altitude? We live at 7,000 feet. Also, can I use kosher salt instead of sea salt?

    Reply

    • NatashasKitchen.com
      February 10, 2023

      Hi Jessica! Kosher salt will be fine, they are used interchangeably.I don’t have experience with high-altitude baking to advise, but you may find this article from King Arthur baking helpful.

      Reply

  • Laura
    February 8, 2023

    Do you think you could make bread sticks out of this recipe
    Have one granddaughter that doesn’t like pizza only breadsticks

    Reply

    • Natasha
      February 8, 2023

      Hi laura, that sounds yummy but I haven’t tried making breadsticks out of it. I’ll have to try that. If you experiment, let me know how it goes!

      Reply

  • Debbie Hamilton
    February 6, 2023

    Thank you for this recipe! I have been searching for a good thin crust pizza dough, and this recipe more then meets the challenge. I use bread flour and cake flour, and it turns out great! I finally can just use my hands to make it fit in the pan. I love your video it helped me immensely.

    Reply

    • Natashas Kitchen
      February 6, 2023

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

      Reply

  • Pam
    January 21, 2023

    WoW! Thank you Natasha and hubby! This truely is the BEST pizza crust I’ve ever had! I believe your 8 fold method and cold fermentation process is what makes the magic happen! The dough was a dream to work with and out of this world flavor! I used your garlic white sauce which was so easy, quick, and delicious and topped it with freshly sliced mushrooms and rotisserie chicken chunks. I’m 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! Thanks again! Hugs.

    Reply

    • NatashasKitchen.com
      January 21, 2023

      Hi Pam! I’m so glad you loved this recipe. Thank you for sharing your feedback.

      Reply

    • Jamie
      January 22, 2023

      Hi Natasha,
      The recipe worked like a charm, but I did have issues stretching the dough and had to use a rolling pin to get it started. Any reason why it may have given me trouble stretching out?

      Reply

      • Natasha's Kitchen
        January 22, 2023

        Hi Jamie, I suggest watching the video tutorial to see the process from start to finish. It sounds like it could also be too much flour added if you are seeing it shrink back too much. Be sure to measure the flour correctly since too much will make the dough difficult to work with.

        Reply

  • Barbara
    January 20, 2023

    Can I substitute white sugar for the honey? Table salt or kosher salt for fine sea salt?
    I make pizza once a week and loved this dough!
    Thanks!!

    Reply

    • Natashas Kitchen
      January 20, 2023

      Hi Barbara, yes, the honey in the recipe can be substituted with 1 tsp of sugar. I hope this helps!

      Reply

  • Debi
    January 18, 2023

    Excellent crust! Easy to make just takes a little planning. I used instant yeast and just added it to the dry ingredients and omitted the honey. No need to proof. I let it raise 4 hours then in the fridge for 18 hours. Just in time for dinner! Thanks, it’s a keeper! If you’re ever in Nashville come stay at The Opal House, our vacation rental here!

    Reply

    • Natashas Kitchen
      January 19, 2023

      Thank you so much for sharing that with me, Debi & for the invite! That’s so thoughtful!

      Reply

  • Michelle
    January 17, 2023

    I just tried this recipe and my dough was not light and crispy. I measured everything to the letter but did not take the temp of my water. Do you they no that could be the issue? It was kind of dry while kneading so maybe I needed more water. I will try it again.

    Reply

  • Diane
    January 16, 2023

    Hands down the best pizza dough recipe around. We have made 10 pizzas so far using this recipe! I bloom the yeast and add the flour and salt into my kitchen aid and let it do most of the work for me. Once it’s smooth I follow all the instructions listed. So easy! Chewy dough and tastes amazing.

    Reply

    • NatashasKitchen.com
      January 16, 2023

      That’s wonderful! I’m so glad you love the recipe. Thank you for the feedback.

      Reply

  • Barbara
    January 15, 2023

    I’ve made my own pizza dough for almost 40 years. I love to try new things, and tried the pizza dough recipe. It was so delicious!! I loved the fact that I can make it the day before, come home from work and the dough is done! Easy to have homemade pizza on a busy work night!

    Reply

    • NatashasKitchen.com
      January 15, 2023

      That’s wonderful, Barbara! Thank you for your feedback.

      Reply

  • Carol
    January 15, 2023

    My dough was so dry when I was mixing it, and yes I spooned and leveled…measured ingredients correctly….I finally added a bit of water and some OO to the dough to salvage it..it turned out just OK, nothing special. I have been baking yeast doughs for over 50 yrs…my suggestion is to add the flour to the liquid until you have the right amount for a good dough.

    Reply

    • Natasha
      January 16, 2023

      Hi Carol, did you possibly use a different kind of flour? Also, make sure to measure the liquids in a liquid measuring cup which can help with accuracy. Also, when you click on ‘metric’, you can see measurements in grams which may help.

      Reply

  • Stacy Gjetnes
    January 13, 2023

    Excited to try this! Can I let the dough rise longer than 4-5 hours the first time, like overnight?

    Reply

    • Natasha
      January 16, 2023

      Hi Stacy, the cold fermention period is important in this recipe rather than letting it sit longer on the counter. If it’s a cooler environment and the dough isn’t proofing as quickly then its probably ok overnight, but if you let it proof at room temperature overnight it may exhaust the yeast and the results won’t be as good.

      Reply

  • Marisol
    January 13, 2023

    Do you have to let the dough sit overnight? Or can you let it rise for an hour or so then use it that same day?

    Reply

    • NatashasKitchen.com
      January 13, 2023

      Hi Marisol! You’ll see in the instructions above to cover and refrigerate the dough overnight (18 hours). This dough really needs the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast. This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE which uses more yeast. You may try using the individual pizza crust recipe instead if you want a quicker dough.

      Reply

  • Jim Smith
    January 12, 2023

    Best dough ever! Forms like a dream and holds lots of toppings-easiest and best pizza dough recipe I have ever used-will make again and again-thanks so much Natasha

    Reply

    • NatashasKitchen.com
      January 12, 2023

      You’re welcome, Jim! Thank you for the feedback. I’m glad you love the recipe.

      Reply

  • Debbie
    January 10, 2023

    I’ve made this pizza dough twice now, and my family loves it. This was the first time I ever attempted making my own dough, I was nervous, but it was easy and fun to do. 😋

    Reply

    • Natasha's Kitchen
      January 10, 2023

      Great job, I’m so glad that it was successful!

      Reply

  • Sangeetha
    December 31, 2022

    Hi Natasha,

    I love all your recipes .Your vanilla cake recipe is my go to vanilla cake recipe .I’m planning to make this for tomorrow brunch. Should I prepare the dough now and leave it at room temperature until tomorrow morning or would you recommend refrigerate it ? Thanks

    Reply

    • NatashasKitchen.com
      December 31, 2022

      Hi! I’m glad you love my recipes. You’ll see in the instructions above to cover and refrigerate the dough overnight (18 hours). This dough really needs the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast. This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE
      which uses more yeast.

      Reply

      • Sangeetha
        January 1, 2023

        Thank you Natasha! I tried as you mentioned in the instructions and it came out soo good .My family loved it.

        Happy New Year 🙂

        Reply

        • NatashasKitchen.com
          January 1, 2023

          I’m glad it was loved! Thank you for sharing.

          Reply

  • Nannette McClain
    December 31, 2022

    I have used a lot of different recipes and both myself and family agree this is our favorite! I use this recipe to make stuffed crusted and cheesy bread too!! So delicious 🤤

    Reply

    • Natashas Kitchen
      December 31, 2022

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

      Reply

  • John
    December 26, 2022

    Hi again Natasha,

    Would you advise for/against using a food processor for this pizza dough recipe?

    Also, my Ninja food processor comes with a sharp blade and a dull stubby blade (I think specifically for dough). Would you recommend one or the other?

    Thanks again.

    Reply

    • Natashas Kitchen
      December 26, 2022

      Hi John, using a food processor isn’t necessary, and you would risk over-mixing the dough.

      Reply

      • Nicole
        February 19, 2023

        Cant wait to try this recipe on my own. My brother made it and it was absolutely delicious. However I don’t own a pizza stone. For past recipes I have used the bottom of a baking sheet thats lightly buttered. Do you think the baking sheet could work if I pre heat it in the oven (no butter) but sprinkle some corn meal on before placing the dough on it? Thank you!

        Reply

        • NatashasKitchen.com
          February 19, 2023

          Hi Nicole! Yes, this works on a baking sheet. I hope you love the recipe!

          Reply

  • John
    December 26, 2022

    Hi Natasha,

    Just to clarify, when your recipe says to use 1/2 teaspoons of active dry yeast, that’s going to be approximately 1/4th of a typical packet of “Fleischmanns Active Dry Yeast,” right?

    I ask because other recipes I’ve seen (from other chefs) will simply use the whole packet, as if the quantity doesn’t ever need to be measured. Yeast (like baking powder and soda) is one of those ingredients that’s not obvious to me in terms of determining how much is too little or too much.

    Thanks, and I loved the video and I’m looking forward to making this.

    Reply

    • Natashas Kitchen
      December 26, 2022

      Hi John, we measure out 1/2 teaspoon. Some of those packets have About 2-¼ teaspoons in there, so I would measure for accuracy.

      Reply

  • Kristy Orsini
    December 22, 2022

    We don’t have a pizza steel anymore….would this dough work in a jelly roll pan?

    Reply

    • NatashasKitchen.com
      December 22, 2022

      Hi Kristy! Several of my readers have reported making this successfully in a regular pan so it should be fine.

      Reply

  • Chrissy
    December 22, 2022

    Hey, has anyone replaced the honey with sugar and it worked out? I have a 11 month old so can’t make this with honey yet

    Reply

  • Kelly B
    December 21, 2022

    It worked amazing! I made it for dinner that night so I didn’t refrigerate it, but it turned out great! Thanks for the recipe!

    Reply

    • NatashasKitchen.com
      December 22, 2022

      Hi Kelly! I’m glad it worked out for you. Thanks for sharing.

      Reply

  • Scott Black
    December 18, 2022

    I’ve been making my own pizza dough for years. Your recipe has taken my pizzas to a new level. My boys love this crust!!!
    Thank you for the great recipe and instructions.

    Reply

    • NatashasKitchen.com
      December 19, 2022

      Hi Scott! You’re very welcome! I’m so glad you loved this recipe.

      Reply

  • Wendy S.
    December 7, 2022

    So grateful for you, Natasha, and all your amazing recipes. I’m on my third time making this pizza crust. It’s become impossible to justify the cost of a store bought crust. I have a jumbo amount of instant yeast on hand, and it’s worked perfectly fine. I haven’t mastered the technique yet for shaping the crust, but that doesn’t matter at all. Still tastes amazing.

    Reply

    • Natashas Kitchen
      December 7, 2022

      Isn’t it so great that we can make something so tasty & cheaper right out of our homes?! I’m happy you loved this recipe, Wendy!

      Reply

  • Jim
    December 6, 2022

    Very clear instructions! My wife’s Italian tutor spoke of “folding” the dough eight times, and I could never grasp exactly what he meant until I saw your video. We just finished our first pizza made by using your method. It was great! Many Thanks!!!

    Reply

    • Natashas Kitchen
      December 6, 2022

      I’m so glad this video was helpful, Jim! Thank you so much for sharing that with me!

      Reply

  • Vicki
    December 6, 2022

    Hi Natasha, will this dough freeze well? Can it go from fridge to freezer before being baked? If you can freeze the dough, how long will keep for in the freezer? Thanks

    Reply

  • Joniah
    December 3, 2022

    Hey! I didn’t realize this needed a day to rise! Ahhhh! What will happen if I bake it after the four hour rise period without the overnight refrigeration?

    Reply

    • NatashasKitchen.com
      December 3, 2022

      This dough really needs the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast. This is what differentiates it from a quick dough recipe such as my individual pizza recipewhich uses more yeast.

      Reply

  • Sylvie Audet
    November 20, 2022

    J’ai essayé plusieurs recettes et celle-ci est la meilleure, merci .

    Reply

    • Natasha's Kitchen
      November 20, 2022

      You’re welcome, happy to know that you’re enjoying our recipes!

      Reply

  • Alyssa
    November 17, 2022

    My dough was not very sticky when I kneaded it prior to letting it rise 4-5 hours. It was a little sticky and all stuck together but hands definitely didn’t stick to the dough. I used 3 1/3 cups of all purpose flour and the exact measurements of wet ingredients. Will this still turn out ok?

    Reply

    • Natasha
      November 17, 2022

      Hi Alyssa, without being there, it’s hard to gauge what the dough is like. I recommend checking out our post on how to measure ingredients and definitely follow the exact proportions in the recipe until you feel confident to venture out and experiment.

      Reply

      • Pat
        November 29, 2022

        Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements.

        Reply

        • Natasha's Kitchen
          November 29, 2022

          Hi Pat, without being there, it’s hard to gauge what the dough is like. I recommend checking out our post on how to measure ingredients and definitely follow the exact proportions in the recipe until you feel confident to venture out and experiment.

          Reply

  • Farrah
    November 16, 2022

    Hi Natasha

    I adjusted the recipe by %50 hopping to get 2 15” pizza. I get about 13-13.5 inch? I added 3/4 teaspoon yeast. The dough more than doubled in the first phase. It also doubled after 18 hours in the fridge. The crust still comes out awesome and tastes great. But should the dough rise that much after being in the fridge for 18 hours?

    Reply

    • Natasha
      November 16, 2022

      Hi Farrah, it should rise quickly like that. Make sure to adjust the whole recipe properly. Here are the measurements that should be with 3/4 tsp of yeast. Also make sure you are using the correct type of yeast.
      1.88 cups warm water, 105-110˚F
      0.75 tsp active dry yeast
      1.5 tsp honey
      0.75 Tbsp fine sea salt
      5 cups all-purpose flour,

      Reply

      • Farrah
        November 17, 2022

        Thanks very much. I think that’s how I got the adjustment to the measurements. But I do not see that any more.

        Can I replace honey with sugar one to one measurement? Allergic to honey.

        Reply

        • Natasha's Kitchen
          November 17, 2022

          Hi Farrah, you can click Jump to recipe then click Servings. I haven’t tested that but I think that will work. Let us know how it goes if you test that out.

          Reply

  • Farrah
    November 14, 2022

    Hi Natasha,
    Your pizza recipe is out of this world. However I have two questions
    1- what adjustments to make to the measurements for 2-15” pizza
    2- what size containers to store the individual dough balls in. My current one is a Pyrex 8.5” W and 4” H. Too big?
    Thank you very much – Farrah

    Reply

    • Natasha
      November 16, 2022

      Hi Farrah, If you click on the serving size, you can adjust the size of the recipe up or down and it will adjust the list of ingredients. That is probably a little larger than necessary but it won’t hurt the dough to have a larger container.

      Reply

  • vera
    November 13, 2022

    Is it okay if the dough rises a bit in the fridge? Mine did.

    Reply

    • Natasha's Kitchen
      November 13, 2022

      Yes that’s alright. Let us know how it goes, we’d love to hear!

      Reply

  • Angela Pollard
    November 12, 2022

    Hi Natasha,
    I just put together this dough to di its first rise for 4-5 hours. I read some reviews and see none for making a deep dish.

    My husband found your recipe and wants me to try it. We di ricotta the mozzarella cheese on the bottom covered with toppings then sauce in top. Any suggestions? Pre bake crust at all? We have a very well seasoned pizza pan we will bake in 14 inch. Any help would be greatly appreciated. Thank you. Angela

    Reply

    • Natashas Kitchen
      November 14, 2022

      Hi Angela, I haven’t tried this to make a deep dish specifically to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Carla Hill
    November 5, 2022

    I do not have a pizza stone. They’re a little expensive. I do have a metal pizza pan I’ve never used. What are your thoughts?
    Love your channel and your wit!

    Reply

    • NatashasKitchen.com
      November 5, 2022

      Hi Carla! Several of my readers have reported making this successfully in a regular pan. I’m glad you love my recipes. 🙂

      Reply

  • Kathy
    November 3, 2022

    This is the perfect pizza crust! I’ve tried lots of recipes but this is the best and it freezes well. Thanks for sharing Natasha

    Reply

    • NatashasKitchen.com
      November 3, 2022

      Wonderful to hear, Kathy! Thanks for sharing.

      Reply

  • Judy Donaghy
    November 3, 2022

    This is good to know, that you just use All Purpose . I will try this next time. I always use the 00. if it works out that will be great! Thanks Judy

    Reply

    • NatashasKitchen.com
      November 3, 2022

      Hi Judy! Let us know how it turns out! 🙂

      Reply

      • Len Podolsky
        November 12, 2022

        I’ve been using the recipe with KAF bread flour and it’s down right perfect.

        Reply

        • NatashasKitchen.com
          November 12, 2022

          Glad to hear that! 🙂

          Reply

  • Cindy
    October 30, 2022

    I can’t wait to try this recipe! Can the recipe be doubled?

    Reply

    • Natasha's Kitchen
      October 30, 2022

      Hi Cindy, I have made a double batch before without issues. I doubled all ingredients. I preferred to keep them in the smaller bowls, it was easier to separate them beforehand.

      Reply

  • Phawnda Moore
    October 29, 2022

    The best recipe I’ve tried in many years! A keeper. I appreciate the detail and skill in your recipes, Natasha. Thank you so much!

    Reply

    • NatashasKitchen.com
      October 29, 2022

      I’m so glad to hear that. Thank you!

      Reply

  • John
    October 29, 2022

    hi Natasha, quick question. why the discrepancy on your Flour to Dry Yeast ratios in this recipe versus your individual pizza recipe doughs. One has 1/2 TSP of Yeast for 3 1/3 flour… the other 1 TBSP for only 2 cups of flour. Shouldn’t the ratio be the same?

    Reply

    • NatashasKitchen.com
      October 31, 2022

      Hi John! This dough really needs the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast. This is what differentiates it from a quick dough recipe such as my individual pizza recipe which uses more yeast.

      Reply

  • antoinee65
    October 25, 2022

    I made this recipe yesterday and baked the best Pizza I ever had, using your Pizza homemade Sauce (I used Pomi brand chopped tomatoes because they taste delicious and they have no salt and zero added sugar). Thank you for helping us enjoy pizza without the 2000 mg of sodium and lots of fat. Your crust was also beautifully crusty

    Reply

    • Natashas Kitchen
      October 25, 2022

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

      Reply

      • Michelle
        April 29, 2023

        Tried this pizza crust recipe and it did not disappoint. Made it with the white sauce and added pesto sauce to the white sauce. Added mushrooms, red onion, roasted red peppers, tomato slices, fresh basil and topped it with mozzarella cheese. It was so good.

        Reply

        • NatashasKitchen.com
          April 29, 2023

          Thank you for sharing, Michelle! That sounds amazing. 🙂

          Reply

  • Michael Starr
    October 24, 2022

    Your site is very inspiring and informative. Could you please tell me if your dough receipe is good for pan pizza?
    Thank-you
    Michael
    Canadian Pizza Addict..lol

    Reply

    • Natasha's Kitchen
      October 24, 2022

      Thanks Michael and yes, that will work too!

      Reply

  • Darya
    October 23, 2022

    Hi Natasha, thank you for the amazing recipe! When I spread out the dough and put it in the pizza pan, it shrinks back up. Do you have any idea on why that might be?
    Thank you for your response!

    Reply

    • Natasha's Kitchen
      October 24, 2022

      Hi Darya, I suggest watching the video tutorial to see the process from start to finish. It sounds like it could also be too much flour added if you see it shrink back too much. Be sure to measure the flour correctly since too much will make the dough difficult to work with.

      Reply

  • rachelle
    October 17, 2022

    Hello! I made a mistake and used 3 1/2 Cups flour instead of 3 1/3 cups flour. Can I still use it? Will it just be a denser pizza? or worst cass scenario? Should I throw away and start over?

    Reply

    • Natashas Kitchen
      October 18, 2022

      Hi Rachelle, I hope it still works out for you. It’s a bit more flour than called for so the dough may be a bit more dense.

      Reply

  • Marie L.
    October 14, 2022

    Is there a reason why you don’t add oil??
    Thanks for your response!

    Reply

    • Natashas Kitchen
      October 14, 2022

      Hi Marie, that’s right, none. We do oil the bowls that we put the dough into but it isn’t necessary to put it into the dough itself and the texture is perfect!

      Reply

  • Julia
    October 6, 2022

    You are awesome and so are your recipes. Your videos are so helpful. Keep doing what your doing. I have made many of your recipes that have become family favourites. Thank you🥰

    🍕 turned out awesome and I now make my own pizza sauce

    Reply

    • NatashasKitchen.com
      October 6, 2022

      Hi Julia! Thank you so much. I’m glad you love my recipe.

      Reply

  • Matt
    October 5, 2022

    How would you adjust this recipe using sourdough discard rather than dry yeast?

    Reply

    • Natashas Kitchen
      October 6, 2022

      Hi Matt, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Heather
    September 29, 2022

    Delicious! I made this last night, in the middle of a hurricane. I used a whole packet of yeast and let it rise for 1 hour. Turned it out on a baking sheet and made 1 large rectangle Mexican pizza. We loaded it with ground beef (mixed with taco seasoning) cheddar cheese and baked for about 30 minutes at 425. When it came out, we topped it with diced tomatoes,
    shredded lettuce and sour cream. It was sooooo good! I can’t wait to try this as a regular pizza with tomato sauce and mozzerella cheese.

    Reply

    • Natasha's Kitchen
      September 29, 2022

      Perfect time to try this recipe and I’m glad you enjoyed it!

      Reply

  • Crystel
    September 23, 2022

    Hi Natasha!

    This recipe is fantastic! I followed it to the T and my grew-up-on-the-east-coast-with-great-pizza husband absolutely loved it! 🙂

    I do have two questions – (1) If I double or triple the recipe for a party, is it better to make one big batch, or two/three different smaller batches? (2) do you recommend keeping the small balls of dough in their own bowls to ferment, or will they be okay if I use a big container to store them all in one?

    Thanks in advance for the advice and happy Fall Equinox!

    Reply

    • Natashas Kitchen
      September 23, 2022

      Hi Crystal, I have made a double batch before without issues. I doubled all ingredients. I preferred to keep them in the smaller bowls, it was easier to separate them beforehand.

      Reply

  • Katie
    September 20, 2022

    This is excellent. However, I highly recommend weighing flour with a scale in grams. I’ve made it both ways and get MUCH better results when weighing.

    Reply

    • Natashas Kitchen
      September 20, 2022

      Thank you so much for that suggestion, Katie! If you scroll down to our printable recipe card, most of our recipes have a metric conversion option where you can see weight measurements 🙂 You can also check out our post on measuring which should help.

      Reply

  • Carol Shemley
    September 18, 2022

    just my partner and myself…..can I freeze this dough after 2nd rising in fridge? Or should I bake it without toppings then freeze?
    Love your recipes!

    Reply

  • Luke
    September 16, 2022

    Hi regarding my previous post back in March. I learned the secret to the nice stretchy, flavorful cheese like in fancy pizza parlors. It’s using whole milk mozzarella instead of part skim. It makes a huge difference. Unfortunately, shredded whole milk mozzarella is hard to find. I only find it at Sam’s club in 5lb bags. Price is same as part skim. Thanks

    Reply

    • NatashasKitchen.com
      September 16, 2022

      Hi Luke! Thank you for sharing that with us. 🙂

      Reply

    • Judy
      November 23, 2022

      I accidentally used 2 1/4 tsp of instant yeast , will that effect the dough?

      Reply

      • Natashas Kitchen
        November 23, 2022

        Hi Judy, I haven’t tried this with instant yeast, so I’m not sure how that will affect the rise in the fridge.

        Reply

  • Lita Edwards
    September 15, 2022

    After many fails at making pizza dough, I have finally figured out how to make a good crust by following your excellent video. Discovered I wasn’t treating my yeast properly or measuring flour correctly which threw everything off balance. Can’t tell you how happy I was when I turned out that nice silky dough onto my board. Success finally! I also made your white sauce recipe and it turned out excellent. Lots left over so I might use it as a layer in lasagne. Thank you so very much. I learned a lot. Quite happy with the results.

    Reply

    • NatashasKitchen.com
      September 15, 2022

      Hi Lita! That’s wonderful! I’m so glad that it turned out for you. Thank you for sharing your experience.

      Reply

  • Dana
    September 11, 2022

    I’m getting rid of all my other pizza crust recipes. This is perfection. I’ve made it before and it was great so I thought I’d give it another go. I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. This time I added a brush of garlic butter over the crust and pre-cooked it for just 2-3 minutes before putting the toppings on. Can you say DROOL?!? It was perfect! Thank you for bringing my search to an end!!

    Reply

    • Natasha's Kitchen
      September 11, 2022

      Love it! Thanks so much for your awesome feedback and review, we’re so glad you love it!

      Reply

  • Cheryl Carlson
    September 10, 2022

    I have made this a few times now. I really like using bread flour over AP if anyone wants to try it that way. It turned out really good. Great recipe!

    Reply

    • NatashasKitchen.com
      September 10, 2022

      Thank you for sharing, Cheryl! I’m glad it turned out great!

      Reply

  • John G
    September 9, 2022

    Nice recipe.
    Can I use 00 flour?
    If so, same measurements?

    Reply

    • Natashas Kitchen
      September 9, 2022

      Hi John, I haven’t tested it myself, so I’m not sure if the substitution is exact straight across, but I have had one reader report good results using 00 flour.

      Reply

  • Sophie
    September 5, 2022

    Very good pizza dough and I’ve tried so many over the years! The only downside is that the dough is so sticky that when kneading by hand, I feel I lose a good chunk of it and feel it is a bit wasteful. Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? Thank you for sharing your delicious recipes with us!

    Reply

    • Natasha's Kitchen
      September 5, 2022

      Feel free to try that if it will make the process easier for you. Thank you for your good comments and feedback, Sophie!

      Reply

  • Monique
    September 3, 2022

    I’ve tried many pizza dough recipes and this is my favorite by far!

    Reply

    • NatashasKitchen.com
      September 3, 2022

      So glad you love this recipe, Monique!

      Reply

  • Morgan
    August 29, 2022

    hi! i just made the dough and waiting for the first rise. i would like to use the dough for dinner tonight, so about 8 hours from now, and NOT putting in the fridge over night, is that ok?
    thanks!

    Reply

    • NatashasKitchen.com
      August 29, 2022

      Hi Morgan, this dough really needs the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast. This is what differentiates it from a quick dough, it’s well worth the wait. Check out this homemade individual pizzas recipe instead.

      Reply

    • Meg
      September 9, 2022

      This is a good recipe, as I prefer the thin crust pizza myself. I’ve made the dough exactly as the directions state and refrigerated only one half overnight, while I baked the other half immediately after the first rise. I honestly could not tell a difference and nobody else in my family could either. Unless you make/eat a lot of homemade pizza dough, I don’t believe you will either.

      Reply

  • Sara
    August 28, 2022

    I’m an idiot. Let the dough rise and forgot to put in the fridge overnight.. think it’ll still be good?

    Reply

    • Natasha's Kitchen
      August 28, 2022

      Hi Sara, I’m not sure. Please update us on how it goes!

      Reply

  • Rebecca
    August 24, 2022

    My oven only goes to 500F. How long should I bake it for?

    I love using this recipe and your tutorial video is so helpful!

    Reply

    • NatashasKitchen.com
      August 25, 2022

      Hi Rebecca! I’m glad it’s helpful! It may require a few more minutes. You’ll have to watch it in the oven.

      Reply

  • Michelle
    August 24, 2022

    I am a junior is college and I made this recipe for a “make your own pizza night.” I had 8 people there but they tend to eat a lot so I doubled the recipe and had some left overs. I was nervous with how little yeast there was but I always follow the recipe at least once before changing it and despite my nerves it worked great. This recipe was requested by my friends and I promptly sent them the link. Highly recommend.

    Reply

    • NatashasKitchen.com
      August 24, 2022

      Hi Michelle! Thank you for sharing my recipe. I’m so glad it was enjoyed. 🙂

      Reply

  • Marie DuMond
    August 20, 2022

    Taste great but how can I add more bubbles? Fold dough more?

    Reply

    • Natashas Kitchen
      August 21, 2022

      Hi Marie, make sure you’re not pressing all of the air out of the dough as you roll it out.

      Reply

  • P. A.
    August 16, 2022

    Could this crust be made Gluten Free and how would I change it? Would GF flour work?

    Reply

    • NatashasKitchen.com
      August 16, 2022

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

      Reply

  • Sheri
    August 15, 2022

    I have been searching for the best pizza dough recipe for several years and I do believe yours is the one. At what point can the dough be frozen? Immediately after the first rise, or after the overnight in the refrigerator? Also, what would the thawing and use directions be for dough that has been frozen?

    Reply

    • NatashasKitchen.com
      August 15, 2022

      Hi Sheri! I’m glad you found this recipe. I have a blog post on the freezing and thawing process. Click on my recipe link here, how to freeze pizza dough.

      Reply

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