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.

Natasha's Kitchen Cookbook

Pizza Dough Recipe - The Best Pizza Crust!

4.97 from 664 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: $
Calories: 193

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

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

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Comments

  • KABS
    March 3, 2024

    I’m very excited to make this today. Two quick questions, can this recipe be doubled with the same results? Also, can you freeze this dough? If so, is there a method you use?

    Reply

    • NatashasKitchen.com
      March 3, 2024

      Hi! Yes, if you have a bowl large enough, you can double the recipe. See my note in the blog above for freezing. I hope you love the recipe!

      Reply

      • KABS
        March 3, 2024

        Thank you! I realized after sending my initial message that you included a note about freezing. Dough is done and resting. Onto your pizza sauce recipe next!

        Reply

  • Jennifer N Blanchard
    February 25, 2024

    I’ve been experimenting with pizza crusts and haven’t found any that are keepers until now!!! I let this sit in the fridge for 2 days and made a pizza and it came out PERFECT!!! If you’ve been looking for that NY style crust, look no further!

    Reply

    • Natasha's Kitchen
      February 25, 2024

      Aaaw, thanks so much for your lovely feedback! I’m happy that you loved this recipe a lot!

      Reply

  • Nicole
    February 25, 2024

    I’m going to try this with Caputos gluten free pizza dough. Have you had any experience with Caputos flour? Curious if it freezes well.

    Reply

    • NatashasKitchen.com
      February 25, 2024

      Hi Nicole! I have not. I really don’t have much experience with GF flour. Please let us know how it turns out if you try.

      Reply

  • Shelly
    February 19, 2024

    holy air bubbles batman! This is a great pizza crust recipe!Very light and bubbly

    Reply

    • Natasha's Kitchen
      February 20, 2024

      Thank you! So glad you loved it!

      Reply

  • Steve
    February 18, 2024

    Is it possible to bake the pizza after the 4-5 hour raise? Was planning on making pizza today but found your recipe a little late for that it seems. Thank you.

    Reply

    • NatashasKitchen.com
      February 18, 2024

      Hi Steve. Yes, that is possible but it is at its best when the full fermentation process is complete.

      Reply

  • Rachel
    February 13, 2024

    Hoping to make this for tomorrow! Can you add how many grams for each ingredient? Thanks!!

    Reply

    • NatashasKitchen.com
      February 13, 2024

      Hi Rachel. Click on the “metric” button in the recipe card. I hope you love the recipe.

      Reply

  • Melissa Ryan
    February 10, 2024

    The pizza crust and the red sauce is nothing short of amazing! It’s delicious! I had trouble rolling the dough across my knuckles, the center kept tearing. I will have to practice that, it gave me trouble! I can’t wait to get as good as you are! The taste was definitely amazing! Going to try again with the white sauce. Thanks again for another great recipe!

    Reply

    • NatashasKitchen.com
      February 10, 2024

      Aw, thank you! I’m so glad you loved it.

      Reply

  • May
    February 7, 2024

    I don’t have a pizza stone.
    What can I use instead so ny pizza is not super soft in the middle? I like a Crispy crust through out

    Reply

    • NatashasKitchen.com
      February 7, 2024

      Hi May! A pizza stone gives it an even and overall crisp crust. Several of my readers have used a baking pan successfully to make this too.

      Reply

  • Mayraliz Yordan
    February 6, 2024

    Can I make this with wheat flour. Will the time be the same? Any tips? I’m a diabetic so I’m trying to make it diabetic friendly. Thanks in advance for all you do and You rock! Love your website. So many things to make and explore. Love your cookbook too.

    Reply

    • Natashas Kitchen
      February 6, 2024

      Hi Mayraliz, 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

  • Pamela
    February 3, 2024

    luv this pizza crust, just wondering, if placed in the fridge, does it have to be punched down daily until used, thank you!

    Reply

    • Natasha
      February 4, 2024

      HI Pamela, there is no need to punch it down. Refrigerating the dough will slow down the rise considerably. There isn’t very much yeast in the dough which is intentional for a slow overnight fermentation.

      Reply

  • Malinda
    January 31, 2024

    Can I use one piece of dough on a baking sheet with parchment paper since I don’t have stone?

    Reply

    • Natashas Kitchen
      January 31, 2024

      Hi Malinda, this recipe will work on a baking sheet!

      Reply

  • Patricia Potter
    January 30, 2024

    Hi Natasha, I love the texture of this pizza but I am having a problem becuase the dough is never sticky when I put the liquid into the flour and knead for two minutes, I measure exact. I spoon the flour into the measuring cup and I pour enough liquid into my liquid cup that reads exactly 1 1/4. I have to be doing something wrong….everything else is exact…..

    Reply

    • Natasha
      January 31, 2024

      Hi Patricia, it may be the type of flour you are using – some flours have a higher protein content which develops more gluten – I suggest trying a little less flour the next time you are making pizza dough.

      Reply

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