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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!

4.96 from 218 votes
Prep Time: 10 minutes
Cook Time: 1 day
Total Time: 1 day 10 minutes
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.

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
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

  • Jose Guzman
    November 28, 2021

    Hi Natasha,
    For the cold ferment you mentioned it can be refrigerated for up to 1 week after the fermentation without freezing, is that right? Does the dough turnout ok? Does it change anything and stays fresh?

    Reply

    • Natashas Kitchen
      November 29, 2021

      Hi Jose, With our pizza dough, we let it go through the cold fermentation process overnight first to let the yeast work in the dough. Once it’s done with the cold fermentation process (before bringing it to room temperature for an hour), it can be frozen. We have more notes on that in the recipe. I hope that helps!

      Reply

  • Dayna
    November 20, 2021

    I love this pizza dough and have made it several times, but when I bake it at 550 for 8-10 minutes the cheese starts to burn. Should I try baking the crust half way through before adding the cheese?

    Reply

    • Natashas Kitchen
      November 21, 2021

      Hi Dayna, there is no need to blind bake this crust. I recommend calibrating your oven, and the pizza is not too close to the heating element.

      Reply

  • Shermila
    November 18, 2021

    This is a winning recipe! I made pizza from one dough ball after about 30 hours in the refrigerator, best pizza crust ever! I have the other one proofing in the refrigerator, can’t wait to try that this weekend and see how the flavors will be developed from longer fermentation. Thank you Natasha, I use many of your recipes in my cooking, they always deliver! Keep up the good work.

    Reply

    • Natashas Kitchen
      November 19, 2021

      That’s so great! It sounds like you have a new favorite, Shermila!

      Reply

  • Glenn
    November 17, 2021

    Looking for advice. I’ve never had any luck with making bread items. I don’t know what I’m doing wrong. This recipe is a perfect example.

    Everytime I try to let it rise and double in size, but it never rises that far. I let it sit for 6 hours, and it maybe rose 25%.

    I still went through with putting it in the fridge over night, and it remained about the same size.

    When I went to fold it, it was pretty stiff after about the third or fourth fold to the point is began to tear apart.

    When i try and spread the dough into a circle for the pizza, it also tears and seems stiff.

    When I bake it, I never get the bubbles.

    Any suggestions would greatly help.

    Reply

    • Natashas Kitchen
      November 18, 2021

      Hi Glenn, I recommend watching through the video and reading the recipe in detail in case a step was missed. I’ve found in the past expired ingredients can also cause the dough to not rise properly. Also, 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

  • Judy
    November 13, 2021

    I never go wrong with any of your recipes! You’re down to earth with them, exuberant and a lovely cook/chef! 👍

    Reply

    • Natashas Kitchen
      November 13, 2021

      Thank you for that wonderful compliment!

      Reply

  • Arshiah
    November 4, 2021

    This is by far the pizza crust recipe I’ve tried. Thanks so much for sharing!

    Reply

    • Natashas Kitchen
      November 4, 2021

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

      Reply

  • May
    October 31, 2021

    Can I use the dough right away? if so, how long do I let it rise after folding it and putting into a greased bowl?

    Reply

    • May
      October 31, 2021

      I also used instant rapid yeast, hopefully, it doesn’t interfere with the recipe. I just love your recipes. I especially enjoyed the hamburger siders.

      Reply

      • Natashas Kitchen
        November 1, 2021

        I hope it works out for you! I’m glad to hear you’re enjoying my recipes, May!

        Reply

    • Natashas Kitchen
      November 1, 2021

      Hi May, this dough really does need the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast in it. This is what differentiates it from a quick dough, but it’s well worth the wait.

      Reply

  • Josephine
    October 29, 2021

    Natasha, I was wondering if this dough can be used for a grilled pizza on a gas Bbq grill???

    Reply

    • Natashas Kitchen
      October 30, 2021

      Hi Josephine, our readers have reported excellent results using a grill. Here’s what one of our readers commented: “We love this pizza dough recipe and love to use it for grilled pizza on our Big Green Egg!”

      Reply

  • Sendini Perera
    October 29, 2021

    Natasha, Last time I tried this recipe with instant yeast and quite messed up but still it was delicious. Now I wanna give it a try again but I can’t find active dry yeast anywhere. So Is there any way I can make this with instant yeast?

    Reply

    • Natashas Kitchen
      October 30, 2021

      Hi Sendini, I haven’t tried this with instant yeast so I’m not sure how that will affect the rise in the fridge, but other readers have reported trying it and following the same method.

      Reply

    • Galina
      November 4, 2021

      I made this with quick rise yeast and it turned out great! The only difference is the first rise was much shorter. It took maybe an hour and a half for it to double.

      Reply

      • Natashas Kitchen
        November 4, 2021

        Thank you so much for sharing that with me! I’m glad the pizza dough turned out great!

        Reply

    • Shelly
      November 15, 2021

      Costco has a large bag of dry yeast. I keep mine in the freezer and it stays fresh.

      Reply

  • Yvette
    October 24, 2021

    I don’t have a pizza peel, is it possible to assemble the pizza on the pan first?

    Reply

    • Natashas Kitchen
      October 25, 2021

      Hi Yvette, it’s best on a pizza stone, but a regular pan will work great also.

      Reply

  • Rick
    October 24, 2021

    I made this a couple of weeks ago. Absolutely perfect. Thanks so Natasha.😋

    Reply

    • Natasha's Kitchen
      October 24, 2021

      You’re welcome, Rick. Thank you for your review, I’m glad it turned out great!

      Reply

  • Erwin Oman
    October 23, 2021

    Your instructions says to bake at 550° for 8 minutes.
    My oven only goes up to 450°.
    If I cook my pizza at 450 for about 13-14 minutes, will I get the same texture as what you get and what restaurants serve?
    PS great looking recipe….

    Reply

    • Natashas Kitchen
      October 25, 2021

      Hi Erwin, the closer to 550, the better. Four hundred fiftymdegrees will still work, but it will require slightly more time in the oven.

      Reply

  • Amira Omar
    October 23, 2021

    I see you have a number of pizza dough recipes. Would you suggest one over the other? I just need a simple and basic crust. I have a recipe now but I’d like it to be more restaurant quality.

    Reply

  • Ann
    October 21, 2021

    Hi Natasha! This is always my go to recipe, it really is the BEST pizza crust.
    Question, am I able to divide the dough into two right before making the pizza or is it necessary to divide it before folding it and putting it in fridge?
    Thank you!

    Reply

    • Natasha
      October 21, 2021

      Hi Ann, it is necessary to divide the dough ahead of time. If you cut into it after it has rested, you will ruin some of the bubbles and it will be difficult to form into even pizza dough disks.

      Reply

  • Joanne
    October 19, 2021

    I have a question before making this recipe that sounds delicious and exactly what I’ve been looking for. Can I pre-bake the dough, then put on the toppings and finish baking the pizza? I’m sorry if this question was already asked, I went through quite a few of the comments and didn’t see it. Thank you Natasha, I love your recipes!

    Reply

    • Natashas Kitchen
      October 19, 2021

      Hi Joanne, that may work, although I don’t pre-bake the crust. Otherwise, it may burn by the time the toppings are done. I hope this is helpful!

      Reply

    • Don
      October 23, 2021

      Joanne, I almost always par-bake the crusts. I shape the crust and then bake for about 1 minute then pull it out of the oven and out on a cooling rack and put in the next crust to par-bake. Once I have par-baked all the crusts then I start dressing them and cooking them. Without the par-baking I often end up with trouble getting the pizza off the peel and onto the stone. I end up with Calzone if I am lucky, or just a mess. I have also sometimes frozen any left over par-baked crusts and used them another day.

      Reply

  • Karen
    October 18, 2021

    Hi Natasha,

    Yes, I have made my own pizza,cust and sauce. Since I saw your recipes couple years ago, it is yours I make most of the time now. Love both no -cook tomato sauce and white sauce which is wo flavorful an delicious. Thanks again for your great recipes and videos!

    Reply

    • Natashas Kitchen
      October 18, 2021

      Thank you so much for sharing that with me, Karen! I’m happy you enjoyed it!

      Reply

  • Cheryl
    October 15, 2021

    This really is the best crust! I don’t have a pizza stone, but I use a 15″ Wilton non-stick pizza pan with the whole batch of dough, bake it at 425 for 20-25 minutes. The inside is soft, the outside is crispy & chewy. I recommend letting the dough chill in the fridge for 3 days to develop the flavor. Thanks Natasha for another great recioe!

    Reply

    • Natasha's Kitchen
      October 17, 2021

      Great to hear that it worked great, Cheryl. Thank you for your review!

      Reply

  • Arie
    October 13, 2021

    Hi Natasha,
    When I first made this, the dough was sticky just like in your video. And it tasted great! The 2nd time, the dough was firm so I added alittle bit of water to get the dough to be softer. Should I have done that? I just made the dough again today and same outcome. I measure the flour the same way, so not sure why my dough is not coming out sticky. Use less flour next time? Or the firmer dough shouldn’t really affect the overall outcome of the pizza? Thanks!

    Reply

    • Natasha
      October 17, 2021

      Hi Arie, maybe consider if anything was different the second time around – any ingredient substitutions? I have mismeasured flour before and the dough can end up more tough that way with too much flour. If the dough rises and forms the bubbles, it should still work for pizza.

      Reply

  • Sendini Perera
    October 12, 2021

    Natasha, I used instant yeast and I guess because of that it kept rising in the fridge. And also it was ripping when I was rolling the dough on my knuckles. But I used the exact amount of flour. Do you think the yeast was the problem? I kinda have thoughts to make it again but quite afraid that I will fail again.

    Reply

    • Natasha
      October 13, 2021

      Hi Sendini, I recommend making it with active dry yeast and it should work better

      Reply

  • Anna
    October 11, 2021

    Hi Natasha,
    Thank you I always love your recipes. You said I can leave it in the fridge for several days, but it keeps rising there. Is there something wrong?

    Reply

    • Natasha
      October 11, 2021

      Hi Anna, did you use regular yeast and not rapid rise? And also make sure to use the same amount? It will continue to rise a little bit in the refrigerator and that is pretty normal but it shouldn’t rise too much (it definitely won’t double).

      Reply

  • Sandra
    October 9, 2021

    What if your oven only reaches to 500? Would I bake for longer time?

    Reply

    • Natasha
      October 10, 2021

      Hi Sandra, yes, you could bake at 500 for a little longer and just look for the visual cues for pizza doneness.

      Reply

  • Carol Shemley
    October 8, 2021

    I am always skeptical when a recipe says “best” or similar BUT this is definitely the best homemade pizza crust I have tried. Told my husband we might NEVER go out for pizza again. Froze one portion of dough for later use. Thanks Natasha!

    Reply

  • Heaven
    October 5, 2021

    Hi natasha i followed the recipe but the crust was very dry and there anything i can do

    Reply

    • October 5, 2021

      I’m so sorry to hear that, I’m not sure at which point something went wrong, make sure your yeast is not expired.

      Reply

  • Dorit
    October 2, 2021

    Hello Natasha, thanks for your pizza recipe which I followed exactly, except for doubling on the ingredients to get more. The pizza came out great but the dough ripped very easily and I wasn’t able to stretch it over my knuckles. What might the reason be? Thank you!

    Reply

    • Natasha
      October 3, 2021

      Hi Dorit, if all of the resting periods were followed, make sure to let it rest at room temperature as directed before forming the pizza crust so it is more pliable. Also, make sure to measure flour correctly which makes all the difference in great pizza dough.

      Reply

      • Dorit
        October 4, 2021

        Thanks for your reply. Yes, I followed your directions measuring and resting time exactly. Still, it ripped and I cannot figure out what I did wrong.

        Reply

      • Judith Mabrey
        October 9, 2021

        Natasha, do you think doubling the recipe had something t do with the problem, making it too heavy to stretch.

        Reply

        • Natasha
          October 10, 2021

          HI Judith, I have made a double batch before without issues. I wonder if it’s an issue with measuring. A scale would make the process faster and is a great way to make sure the recipe is exactly the same every time, although our spoon and level measuring method works great as well. I wonder if there was just too much flour.

          Reply

  • Bahar Y
    October 2, 2021

    Dear Natasha! Thanks a lott for sharing great recipes with us!
    I wish to ask how long is the best for fridging the dough? In your video you say at least 24 hours, in recipe it’s written at least 18 hours.
    Thank you very much in advance, for your time and attention!

    Reply

    • Natasha
      October 3, 2021

      Hi Bahar, 18 hours is enough and you can refrigerate the dough up to a week.

      Reply

  • catherine j flint
    September 29, 2021

    I’ve made this pizza dough soooo many times! it’s the best! I recently, learned my glucose is a little high. Do you think this recipe would work with wheat flour?

    Reply

    • Natashas Kitchen
      September 29, 2021

      Hi Catherine, I haven’t tried wheat flour, but it would make the dough tougher if using whole wheat.

      Reply

      • catherine j flint
        October 3, 2021

        thank you. I guess I’ll not mess with perfection! I’ll cut my carbs some place else!!!!

        Reply

        • October 3, 2021

          Haha that’s awesome, It’s so worth it.

          Reply

          • Amira Omar
            October 22, 2021

            Hi Natasha,

            I don’t have a pizza stone. Can I use a regular pizza pan? If so, please let me know the temperature and cooking time suggested. TIA!

          • Natashas Kitchen
            October 23, 2021

            Hi Amira, it’s best on a pizza stone, but a regular pan will work great also.

  • Evelyn
    September 28, 2021

    If i dont have honey can i replace it with sugar? If so, same quantity?

    Reply

    • Natashas Kitchen
      September 29, 2021

      Hi Evelyn, It can be substituted with 1 tsp of sugar.

      Reply

  • Zoe
    September 27, 2021

    Yummy! This recipe was the best. I love pizza and this recipe made me love it even more! Thank you so much Natasha!!!

    Reply

    • Natashas Kitchen
      September 27, 2021

      Yay! I’m so happy this was a hit, Zoe! Thank you so much for sharing that with me.

      Reply

  • Roddy&Alexa
    September 12, 2021

    Natasha, this is ALWAYS my go-to recipe for pizza! I’ve tried so many others that have been inconsistent, but this one never misses. I even used this dough recipe for cheese breadsticks today and it was delicious! Thanks!

    Reply

    • Natasha's Kitchen
      September 13, 2021

      That’s fantastic! I’m glad this is your go-to recipe.

      Reply

  • Kathleen D
    September 12, 2021

    I just tried this. I wanted to use the last of my 00 flour so I added 1/4 more. It is still way too hot to use my oven so I put my stone on my gas grill. This is the best crust I have ever made. It stayed crunchy in the middle but thin and big and puffy on the edge. Thank you!

    Reply

    • Kathleen D
      September 12, 2021

      I meant to say 1/4 cup more

      Reply

    • Natasha's Kitchen
      September 13, 2021

      Thank you for your good comments and feedback, Kathleen!

      Reply

  • Elva
    September 11, 2021

    I made this pizza dough last night, was the best pizza. I like that it has less yeast, makes perfect sense. Thank you for sharing your beautiful recipe.

    Reply

    • Natasha's Kitchen
      September 12, 2021

      You are so welcome! I’m happy to know that you enjoyed it.

      Reply

  • Jill
    September 11, 2021

    Hi Natasha- my dough isn’t sticky after mixing and kneading 2 minutes. Will it be ok?

    Reply

    • Natashas Kitchen
      September 11, 2021

      Hi Jill, it sounds like there may be too much flour. 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

  • Ame
    September 3, 2021

    Hi Natasha,
    I followed the recipe exactly but the dough was very dry.
    What can I do to fix this?

    Reply

    • Natashas Kitchen
      September 4, 2021

      Hi Ame, It’s hard to say what caused that without being there. I recommend checking out post on measuring to make sure too much flour was not used.

      Reply

    • Kelley Ziolkowski
      September 24, 2021

      Just getting ready to mix the dough.. can’t wait to try. I have read some reviews about the dough being dry. Even when I make bread, if the dough is dry sprinkle a bit more warm water it until it gets sticky. You definitely do not want the dough dry. Hope this helps!

      Reply

  • vikki huber
    September 3, 2021

    I dont have any honey, can I use sugar?

    Reply

    • Natashas Kitchen
      September 3, 2021

      Hi Vikki! It can be substituted with 1 tsp of sugar.

      Reply

  • Barbara
    September 2, 2021

    I think I am missing something. I want to use this for calzones, so do I put the whole ball into the refrigerator and then divide it into eight balls the next day? I’m cunfused.

    Reply

    • Natashas Kitchen
      September 3, 2021

      Hi Barbara, yes, that will work for calzones. You can use my Calzones Recipe here.

      Reply

  • Elaine Tessier
    August 26, 2021

    I was wondering if I could use this pizza dough the same day, letting it rise for a few hours and then using it.

    Thank you

    Reply

    • Natasha
      August 26, 2021

      If I leave it out longer than an hour, it puffs up a little too much which is why 1 hour is ideal. You want it to do the extra puffing in the oven rather than on the counter.

      Reply

  • mitzi
    August 25, 2021

    hi Natasha. Great video and receipe. After I have done all the steps. Can I rest the dough in room temperature for more than an hour like 3 hours or more before I will mold it and put it to the oven to cook it already? what is the maximum number of hours you can rest pizza before you can mold and cook it?

    Reply

    • Natasha
      August 26, 2021

      Hi Mitzi, I have found that if I leave it out longer than that, it puffs up a little too much which is why 1 hour is ideal. You want it to do the extra puffing in the oven rather than on the counter.

      Reply

  • Ghanyah
    August 23, 2021

    I have tried your recipes and really enjoyed it… thank you for great recipes..please help me with this recipe. There are no bubbles/foam after rest in my yeast mix. Yeast is new. What should I do? I really want to try this recipe

    Reply

    • Natashas Kitchen
      August 23, 2021

      Hi Ghanyah, I recommend reviewing all the steps and ingredients to make sure nothing was missed.

      Reply

  • Sandra
    August 19, 2021

    Hey Natasha! Hi, I happen to notice in your recipe for your pizza dough that in your oven, your pizza stone had a carrying rack. I checked the link that you posted on where to buy your pizza stone but it does not say it comes with the rack do I was wondering where you got the rack from?? Please and Thank you!

    Reply

    • Natashas Kitchen
      August 20, 2021

      Hi Sandra, 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

  • Tim
    August 18, 2021

    Sorry… I should have read some of the other comments before I asked… I see that you’ve already answered my question !

    Reply

    • Natasha's Kitchen
      August 18, 2021

      No worries. 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

  • Fenmore Noel
    August 18, 2021

    Hi, apologies if this has been answered already on the comments(haven’t seen it yet, so far). I just want to ask if it’s okay to not have pizza stone? Will there be any changes to the procedure in making the dough? Thank you.

    Reply

    • Natasha's Kitchen
      August 18, 2021

      Hi there. Please see the first step prep. Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550˚F.” It works great without a pizza stone.

      Reply

  • Sherry Paul
    August 17, 2021

    Instead of all purpose flour or bread flour for pizza dough…could I use 00 flour? Never tried pizza dough..alittle nervous
    Thank you

    Reply

    • Natasha
      August 17, 2021

      Hi Sherry, 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

  • Aline & James
    August 16, 2021

    Natasha this is my second time making we love it both being a diabetic, just love your pizza dough recipe tysvmmmm

    Reply

    • Natashas Kitchen
      August 16, 2021

      You’re welcome! I’m so happy you enjoyed it, Aline! Thank you so much for sharing that with me.

      Reply

  • Dale
    August 11, 2021

    Hi Natasha, What would I change in the recipe to make a double batch of your dough?
    Thank you!

    Reply

    • Natashas Kitchen
      August 11, 2021

      Hi Dale, yes, this recipe can be doubled. I haven’t tried it myself, but I would double everything equally.

      Reply

  • Mary Ann Szybeko
    August 10, 2021

    I made the pizza first time I had bubbles , second time it did not get bubbles ,I used instant yeast instead of regular yeast don’t know what happened that it did not get. Bubbles

    Reply

    • Natashas Kitchen
      August 10, 2021

      Hi Mary Ann, since there is not a lot of yeast in this recipe, you want to make sure to let it ferment the full amount of time. Some room temperatures are cooler than others – it may just have needed slightly longer. Lastly, make sure you allow the dough to come to room temperature before forming and baking it. Also, did you make any changes in the recipe or type of yeast used?

      Reply

  • L S Chua
    August 9, 2021

    Hi
    If I were to freeze the pizza dough for future baking, should I double the quantity of yeast in the dough? Thanks

    Reply

    • Natashas Kitchen
      August 9, 2021

      Hi LS, Yes you can freeze the dough. Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.

      Reply

  • Michelle
    August 7, 2021

    I can’t wait to try this recipe! Can I cut the recipe in half and only make 1 pie?

    Reply

  • Will
    August 5, 2021

    I did not use my full yeast packet. Is it possible store what is left and save for next time? If so how should it be stored?

    Reply

    • Natashas Kitchen
      August 5, 2021

      Hi Will, Newly purchased yeast (with good purchase-by date) can be stored in a cool location (pantry or cabinet), refrigerated, or frozen for up to two years. Once the yeast is opened, it’s best kept in the refrigerator to use within four months and six months – if kept in the freezer.

      Reply

  • Nat
    August 4, 2021

    Can’t thank you enough for this recipe. I have been making pizza for over 20 years, in search of the perfect dough, and thanks to you, I have finally made the perfect dough.
    So airy. So soft yet crunchy. So authentic. So EASY!
    And so grateful

    Reply

    • Natashas Kitchen
      August 4, 2021

      Wow! Thank you for this lovely comment! I’m so happy you enjoyed my recipe!

      Reply

  • Salma Sheriffdeen
    July 31, 2021

    Heyy is it compulsory to refrigerate the dough overnight?? Or can I just let it rest for 5 hrs??

    Reply

    • Natashas Kitchen
      July 31, 2021

      Hi Salma, this dough really does need the overnight cold fermentation process to rise properly since it doesn’t have a ton of yeast in it. This is what differentiates it from a quick dough, but it’s well worth the wait.

      Reply

  • Robert M Templeton
    July 29, 2021

    Best pizza dough out there. My roommate keeps eating most of my pizza because of this recipe. Like a good bread, soft and airy inside while just crispy on the outside. Very much recommended!

    Reply

    • Natashas Kitchen
      July 29, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Robert! Time to make extra for next time!

      Reply

  • Nichole
    July 22, 2021

    I have never commented on a recipe before but have to on this one! It was so easy and I ended up with two perfect crusts. It was so fun to make and have it turn out so well!

    Reply

    • Natashas Kitchen
      July 23, 2021

      That’s so great, Nichole! I’m so glad you had fun with this one!

      Reply

  • The Lowe’s
    July 18, 2021

    Absolutely delicious. I made my pizza half with your white sauce and half with red sauce using a recipe we love, and it was great. Unfortunately, my pizza was not quite round, nonetheless, it was great. Thank you for sharing your fabulous recipes. Love you and may you and your family be blessed.

    Reply

    • Natasha's Kitchen
      July 18, 2021

      That’s totally fine, practice makes perfect. I’m glad you loved it! Thank you for your kind words and I wish your family the same too.

      Reply

  • Art Rosales
    July 18, 2021

    I’ve tried this dough recipe once before and my wife and nids are like, “Why do we order pizza?” This is our new go-to for homemade pizza. Question, does the dough need to be refrigerated before you use it or can it go from the book folding to the shaping and into the oven?

    Again, thanks for the awesome recipes. I’ve tried several and I have yet to find any of these difficult or -heavens forbid- disappointing.

    Reply

    • Natashas Kitchen
      July 19, 2021

      That is the best when kids love what we parents make. That’s so great!

      Reply

  • Gary Ey
    July 15, 2021

    I tried this dough out for the first time yesterday and absolutely loved it. Much easier to make than what I was doing before, and the way the crust puffed up had my whole family raving. We cook our pizzas in our super hot wood fired oven and this works perfectly. This is now going to be my standard go to recipie

    Reply

    • Natashas Kitchen
      July 15, 2021

      Thank you so much for sharing that with me, Gary! I’m so glad you enjoyed it!

      Reply

  • Sneha Athota
    July 11, 2021

    For some reason, my dough is not sticky like yours. Should I add more water?

    Reply

    • Natashas Kitchen
      July 12, 2021

      Hi Snetha, I recommend making sure to measure flour correctly so the dough doesn’t end up too tough. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

    • Julio
      July 16, 2021

      I had the exact same problem and I’m pretty sure I measured it all correctly. The dough even became quite stiff to the point my arms were hurting after kneading

      Reply

  • Iram
    July 10, 2021

    Hi thanks for this amazingly wonderful recipe. First time it turned out perfect but for the second time I doubled the recipe…. and dough did not rise nor it is bubbly. I don’t know where I went wrong. Can you please suggest how can I correct it.

    Reply

    • Natashas Kitchen
      July 10, 2021

      Hi Iram! I’m so glad it worked out the first time. It’s hard to say what went wrong when it was doubled. When doubling, make sure each ingredient is doubled, including the yeast, and double the steps and processes with more ingredients. I hope it turns out for you!

      Reply

  • Monica
    July 9, 2021

    I have used 00 flour several times for this recipe and it turns out great. My only problem is that I cannot put the pizza directly on my steel peel. No matter how much I flour the peel,the pizza sticks. I have to put it on parchment paper which I pull out after 3 minutes. Any suggestions of what to do if you’ve already made the pizza on the peel and then it sticks?

    Reply

    • Natashas Kitchen
      July 10, 2021

      Hi Monica, I’m glad to hear it works with 00 flour! I have never experienced this with 00 flour before, so I’m not sure what could have caused that. It could be the kind of flour you’re using, causing it to be more sticky. You may try to knead in additional flour until smooth and silky to the touch and the dough no longer sticks to your hand. Let rest and rise in a warm wet environment. Repeat if needed. You may then let the dough rest overnight before shaping and baking.

      Reply

    • Peter
      August 1, 2021

      Dear Monica. When you take the dough out of the frigde to form a pizza dip the dough first in semolina flour on both sides. Hope it will helps you.

      Reply

  • Carolyn Creasy
    July 8, 2021

    I made this pizza yesterday. Toppings were red sauce,cheese,black olives, frozen fresh mushrooms, pepperoni. It was very tough and a little doughy under the cheese. I had trouble with the knuckles step. Any other way to do it other than the knuckles to stretch the dough. I didn’t have bubbles either. The taste was very good though. I’m not giving up but please tell me what I did wrong. Thank you. Love the sauce

    Reply

    • Natasha
      July 8, 2021

      Hi Carolyn, I am always happy to help troubleshoot. You might check to make sure your yeast is not expired and still active. Be sure it doubles in size while rising and if it’s not rising, the yeast is probably not working correctly. Also, make sure to measure flour correctly so the dough doesn’t end up too tough. Lastly, make sure to let it rest at room temperature before using the dough to bake the pizzas. I highly recommend watching the video tutorial to see where things may have gone wrong.

      Reply

  • Dawn
    July 7, 2021

    Can I use my Kitchen Aid mixer with dough attachment?

    Reply

    • Natashas Kitchen
      July 7, 2021

      Hi Dawn, a stand mixer isn’t necessary and I find I have more control doing this by hand.

      Reply

  • Gina
    July 7, 2021

    Can bread flour or 00flour be substituted for All Purpose flour?

    Reply

    • Natashas Kitchen
      July 7, 2021

      Hi Gina, I haven’t tested that so I can’t give you exact details on that substitution with 00 flour.

      Reply

    • Kinny Lau
      August 16, 2021

      I always use bread flour with this recipe. I find it chewier and easier to shape with the knuckles.

      Reply

  • Gillian
    July 6, 2021

    Made the dough yesterday for dinner tonight…amazing! It was a hit. Chewy, crispy thin Crust pizzas!

    Reply

    • Natasha's Kitchen
      July 6, 2021

      Hi Gillian, we’re so glad you enjoyed this recipe! Thanks for your good comments and feedback.

      Reply

  • Paige
    July 3, 2021

    Simply wow! Will never buy pizza again. Easy. Delicious. Could not be better. I have a question on my ingredients though. I used cooked sausage, raw onion, raw mushrooms and fresh basil. When we cut into it after resting for 5 minutes the center was quite watery. Flavor was still fabulous, but any ideas on where all the moisture came from? I love your recipes, Natasha!

    Reply

    • Natashas Kitchen
      July 3, 2021

      Thank you for that great review, Paige! Make sure you’re using a low moisture cheese. My favorite cheese brand is Galbani for low moisture part-skim mozzarella.

      Reply

  • Candace
    June 26, 2021

    We made this tonight ! Kids gave it 2 thumbs up! pizza came out perfect ..love your recipies thanks.

    Reply

    • Natashas Kitchen
      June 26, 2021

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Charlene
    June 20, 2021

    Hi Natasha. My 7 year old son and I think you are the cutest and we love your recipe tutorials.
    Can I use instant yeast in this recipe? Do I just add this to the dry ingredients?

    Reply

    • Natasha's Kitchen
      June 21, 2021

      Hi Charlene, I haven’t tried this with instant yeast so I’m not sure how that will affect the rise in the fridge, but other readers have reported trying it and following the same method.

      Reply

  • Rajesh Sharma
    June 19, 2021

    OMG!!!

    Can I marry you😀😀

    That is the best pizza ever!

    THANK YOU

    Reply

    • Natashas Kitchen
      June 19, 2021

      Haha! It sure sounds like you have a new favorite!

      Reply

  • Janet
    June 13, 2021

    What if you don’t have a pizza stone? Can you use a round pan and if so what temperature? I thank you..love all your recipes 😍

    Reply

    • Natasha
      June 13, 2021

      Hi Janet, please see the first prep step: “Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550˚F.” It works great without a pizza stone.

      Reply

  • engy
    June 12, 2021

    its my go to recipe I did it multiple times with your red sauce and its amazing.
    but I want to ask if I can freeze the dough??

    Reply

    • Natashas Kitchen
      June 12, 2021

      I’m so happy you’re enjoying it Engy! You sure can! See our latest recipe post HERE on how to freeze pizza dough!

      Reply

  • Alicen
    June 11, 2021

    Could you substitute sugar for the honey?

    Reply

    • Natashas Kitchen
      June 11, 2021

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

      Reply

  • Cy
    June 10, 2021

    Thank you for sharing this recipe! If I need to feed 10-15 people, can I double the recipe or will I need to make two separate batches? Thanks!

    Reply

    • Natashas Kitchen
      June 10, 2021

      Hi Cy, making it in two batches will work. I hope you love this recipe!

      Reply

  • Michele
    June 8, 2021

    Help! I love the dough but I can’t get the crust on the bottom to be crunchy. I have to spray my cookie sheet so it doesn’t stick so that makes it soft. Can you cook on parchment paper or a silpat? I only have one pizza stone and want them ready at the same time. The sauce is amazing and that’s coming from a full blooded Italian cook! Thanks so much!!

    Reply

    • Natasha
      June 8, 2021

      It’s critical to preheat the pizza stone fully for the crust to get that crispy consistency. You could use a large baking sheet inverted and fit two at a time, but having that baking sheet hot is going to help the most with the crust forming properly. I’m so glad you love the pizza sauce!

      Reply

      • Loretta Wieler
        June 23, 2021

        I use a cast iron pan and once the oven is the right temperature I put the pan on a hot burner just for three minutes then finish it off in the oven. Works perfect for a crispy crust. Also I am from Alberta and I guess because of altitude use only just over 2 cups of flour. Love your recipes 💕🇨🇦

        Reply

        • Natashas Kitchen
          June 23, 2021

          Thank you so much for sharing that with me, Loretta. Altitude change will cause adjustments, and I’m glad you found what works.

          Reply

  • Carol C
    May 30, 2021

    Can I freeze this dough?

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Yes you can freeze the dough. Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.

      Reply

  • Connie
    May 30, 2021

    Hi, I made the dough yesterday and tried to roll it out today. It wouldn’t roll out, if I tried using my hands it wouldn’t spread evenly. I left it to rest again, and still would not roll out. It instantly contracts. What am I doing wrong? Alot of time to throw it in the garbage.

    Reply

    • Natashas Kitchen
      May 31, 2021

      Hi Connie, make sure to measure the flour the same way. A tough dough sounds like too much flour. I also always recommend following the same process and tools whenever possible before making adjustments.

      Reply

  • Caroluna
    May 27, 2021

    Hi Natasha, I would like to know if I can sprinkle the pizza stone and pizza peel with corn meal only or can I put corn meal and flour on pizza stone and pizza peel. Thank you.

    Reply

    • Natashas Kitchen
      May 27, 2021

      Hi Caroluna, I bet that could work, but we made it successfully without the cornmeal.

      Reply

      • Christina
        June 3, 2021

        Not sure if someone already asked. But you mentioned 550 °F but my pizza stone only takes 450°F. Will it need more cook time?

        Reply

        • Natashas Kitchen
          June 3, 2021

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

          Reply

  • Janice furlong
    May 25, 2021

    Absolutely love the crust of this pizza but don’t know shy the very centre of the pizza the dough is not cooked enough

    Reply

    • Natashas Kitchen
      May 25, 2021

      Hi Janice, sometimes, if you overload the pizza with toppings and sauce, it can cause the center to soften. I don’t pre-bake the crust. Otherwise, it may burn by the time the toppings are done. I hope this is helpful!

      Reply

  • Tiffany
    May 21, 2021

    Finally a dough I can put on my ooni and get it off the wheel and not have the whole pizza burn up. Was so good. I started this dough on Tuesday and cooked on a Friday. I left it out over night as I made the dough late Tuesday night. So it was out for 10 hours, divided and put in the fridge Wednesday morning. Took out Friday morning for 4 hours and then cooked in my ooni for 2 mins. My kids devoured it. It was gone in mins. I have failed so many times I wasn’t expecting it to work but it is so delish! I will definitely be making this again. ❤️

    Reply

    • Natashas Kitchen
      May 21, 2021

      That is the best when kids love what we parents make. That’s so great! Thank you so much for sharing that with me.

      Reply

  • Brooke
    May 20, 2021

    Okay, Natasha, your recipes are really impressive!! Thanks to your recipes, I am really starting to lose my bad cook reputation. I just discovered you a couple weeks ago and have already made several of your recipes, including this pizza dough with your pizza sauce. Each recipe I’ve made has turned out absolutely delicious! They are always exactly to my taste. I’m going to have to work my way through all of them 🙂 Thank you so much for sharing your talent!

    Reply

    • Natasha's Kitchen
      May 21, 2021

      Hello Brooke, thank you for sharing your good comments and feedback with us. I’m really happy to know that you’re enjoying my recipes!

      Reply

  • Christina
    May 18, 2021

    Hi Natasha, I just have a question about the proofing of the yeast. I was always taught to never add salt directly to the yeast mixture while proofing or it will kill the yeast? Here you add it directly, I’ve never seen that before…is there a reason for this? Thank you, just curious…I’m looking forward to trying this 🙂

    Reply

    • Natasha
      May 19, 2021

      Hi Christina, I haven’t had any issues with that and I have made countless batches of this pizza dough. Salt slows down fermentation which is perfect for this dough because you want that slow cold fermentation.

      Reply

      • Christina
        May 19, 2021

        Perfect! I’m going to try it this afternoon, thank you so much for getting back to me so quickly:)

        Reply

  • Nilendra De Silva
    May 18, 2021

    Hi Natasha, can I make this dough and then cook it on my gas stovetop as I don’t have an over to bake in…I have a large heavy bottom frying pan, can I use this to cook this pizza dough?

    Reply

    • Natashas Kitchen
      May 18, 2021

      Hi Nilendra, I can’t say that it would work on a stove top. I haven’t tried that to advise on the outcome.

      Reply

      • Nilendra De Silva
        May 18, 2021

        Let me take a crack at it. The dough came out well ☺️👍🏼 I’ll keep you posted on what happens with a stove top cook 🙂🤞🏼

        Reply

  • Silva Khoury
    May 18, 2021

    HI Natasha, what do you suggest for pizza cheese?

    Reply

    • Natashas Kitchen
      May 18, 2021

      Hi Silva, we used Mozzarella cheese. BUt you can definitely get creative!

      Reply

  • Monica Marshall
    May 17, 2021

    Hello Natasha
    Do you have a recipe for making pizza dough without yeast, I am allergic to yeast…any suggestions would be greatly appreciated..thanks again…love your cooking ideas it has brought me to a whole new level..

    Reply

    • Natasha
      May 19, 2021

      Hi Monica, I don’t have anything like that, unfortunately. I wish I could be more help with that.

      Reply

    • Cheryl
      June 5, 2021

      You can always try the greek yogurt and self rising flour dough. Equal parts of each.
      I have made it and is pretty good.

      Reply

  • Jesus U.
    May 15, 2021

    Best pizza dough ever!! Delicious

    Reply

    • Natasha's Kitchen
      May 16, 2021

      Thank you, that’s a nice comment!

      Reply

  • Cindy Feaster
    May 13, 2021

    Helllooo!! just want to say I love this recipe!! It tastes just like pizza shop dough, so good!! I been using the dry active yeast, but couldn’t find any recently, can I use Fleishman pizza crust yeast also? thank you!

    Reply

    • Natashas Kitchen
      May 13, 2021

      Hi Cindy! I’m so glad you enjoyed it! I have not experimented with Fleishman to advise on an outcome. If you happen to try that out, I would love to know how you like it!

      Reply

  • Jyoti
    May 13, 2021

    Tried this recipe with your white sauce – so much better than store-bought. Thank you!
    Would this recipe also work for mini pizzas by diving the dough further after proofing in the fridge?

    Reply

    • Natasha's Kitchen
      May 13, 2021

      Thanks for your great feedback. I imagine that would work too! If you do an experiment, please share with us how it goes.

      Reply

  • GreenLanternMD
    May 11, 2021

    I’ll have to disagree on the AP flour, you can make a huge difference with Tipo II pizza flour.

    Reply

  • Terry D.
    May 10, 2021

    I prefer a thicker crust in the middle, and was wondering if I added a bit more yeast than in the recipe, would I get a thicker crust?

    Reply

    • Natasha
      May 10, 2021

      Hi Terry, Stretching the dough less would also give you a thicker crust. Adding more yeast would make it puff up more during the fermentation and usually will be done faster but the quick-rising with added yeast usually results in a denser and tougher crust from my experience.

      Reply

  • Carolina
    May 7, 2021

    Hi Natasha, I do not have a pizza stone to preheat in oven at 550 degrees. What can I use and do I use the same oven temperature of 550 degrees?

    Reply

    • Natasha
      May 7, 2021

      Hi Carolina, please see the “prep” step in the instructions: Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550˚F. I hope you love the pizza!

      Reply

      • Carolina
        May 7, 2021

        Thank you!

        Reply

  • Ann T
    May 7, 2021

    Hands down the best pizza dough I’ve found. My family now request this dough once a week and we love it. Thank you !!!

    Reply

    • Natashas Kitchen
      May 7, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Robin
    May 5, 2021

    We love this pizza dough recipe and love to use it for grilled pizza on our Big Green Egg!

    Reply

    • Natashas Kitchen
      May 5, 2021

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

      Reply

  • Angus
    May 1, 2021

    The max temp of my oven is just 430F, what should I do?

    Reply

    • Natashas Kitchen
      May 3, 2021

      Hi Angus, You can try it at 430 you may need to bake it longer however.

      Reply

  • Lindsay
    May 1, 2021

    I’ve used my grandmothers pizza dough recipe for years but this one is our new favorite! Better than restaurant pizza!

    Reply

    • Natashas Kitchen
      May 1, 2021

      Wow! Thank you so much for sharing that wonderful review with me! I’m happy you found a new favorite on my blog

      Reply

  • Da-Von Wade
    April 27, 2021

    Thanks Natasha! This is the best tasting crust I’ve ever made! I won’t waste my time trying anyone else’s recipe!

    Reply

    • Natasha's Kitchen
      April 27, 2021

      That’s so awesome! I’m really happy to know that, thank you for sharing your great feedback with us!

      Reply

  • Johanna Toma
    April 25, 2021

    I made your pizza dough! I’ve been looking for a good pizza dough. Love this one! It’s perfectly chewy. It’s now my go to crust. Didn’t even have a chance to take any pics. It disappeared. Thanks, Natasha!

    Reply

    • Natasha's Kitchen
      April 25, 2021

      You are very welcome, Johanna! I’m glad you enjoyed this recipe and loved it.

      Reply

      • Joe Poirier
        May 2, 2021

        Excellent dough recipe and my first time using a pizza stone.
        A quick question – after letting the dough rise for 5 hours, I put the two balls in lightly oiled bowls, sealed them and put them in the fridge for 24 hours. When I took them put I discovered that they had doubled or trebled in size. What did I do wrong?

        Reply

        • Natasha
          May 4, 2021

          HI Joe, it sounds like maybe you used more yeast than what was called for? Or did you possibly use rapid-rise yeast? Being refrigerated, they should rise very slowly with cold fermentation.

          Reply

  • Devon Vogt
    April 25, 2021

    I absolutely love this recipe! I have tried so many and they just don’t compare. As the dough gets better with age, I usually make it on a Sunday to have for dinner during the week. So easy!

    I also usually double it and make one Sicilian and two traditional pizzas. YUM!!

    Thank you!

    Reply

    • Natasha's Kitchen
      April 25, 2021

      So great to hear that this is your go-to recipe, Devon! Thanks for sharing that with us.

      Reply

  • Bessie Fielding
    April 25, 2021

    Hi Natasha,
    Love your recipes, can I make the pizza crust in my breadmaker, and would I have to alter the amount of liquid.

    Reply

    • Natasha
      April 26, 2021

      Hi Bessie, I have always done this dough by hand so I can’t speak to that. If you experiment, please let me know how it goes.

      Reply

  • Ellen
    April 24, 2021

    Hi, can Instant yeast be used?

    Reply

    • Natashas Kitchen
      April 24, 2021

      Hi Ellen, I haven’t tried this with instant yeast so I’m not sure how that will affect the rise in the fridge, but other readers have reported trying it and following the same method.

      Reply

  • Eleasha
    April 23, 2021

    Hi! I’ve made this pizza today but I feel I didn’t knead it enough . Can I knead it again after putting it in the fridge, and before putting it in the oven? Thanks!

    Reply

    • Natasha
      April 24, 2021

      HI Eleasha, it’s best not to knead it again since it will disturb and remove the bubbles in the dough that have built up overnight.

      Reply

      • Eleasha
        April 25, 2021

        So my dough won’t be sloppy or anything ? Or will it break ?

        Reply

        • Natasha
          April 25, 2021

          Hi Eleasha, if made according to the recipe, it should not have any issues, but I would not knead again.

          Reply

  • Rosanna
    April 23, 2021

    While we like the taste of the dough I had trouble using my fist to stretch out the dough. I’ve never done it that way before and found I was getting holes in some places. I followed the recipe but wasn’t able to get all the flour in and still I may have used to much. It wasn’t very sticky. I had to pinch the dough together where the holes were. I have the other half still in the fridge for another lunch.

    Reply

  • Janet
    April 19, 2021

    This is an excellent recipe! We are sure enjoying it. I was wondering if you can double this recipe?

    Reply

    • Natashas Kitchen
      April 19, 2021

      Hi Janet, yes, this recipe can be doubled.

      Reply

  • Debbie
    April 18, 2021

    I made this & it was amazing. The dough was crisp, lovely texture a winner.

    I froze some & was so disappointed. It was nothing like the “fresh” version. I followed the directions dough was tough, hard to fit into the pan – a failure.

    Reply

    • Natasha
      April 19, 2021

      Hi Debbie, you might look up some online tutorials for thawing the dough correctly before letting it rest at room temperature. If it doesn’t go through the process of complete thawing and resting before baking, it won’t rise properly.

      Reply

  • Amy Wonder
    April 15, 2021

    I’m allergic to honey, can I skip it?

    Reply

    • Natasha's Kitchen
      April 15, 2021

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

      Reply

  • DeeDee dillinger
    April 14, 2021

    Can I use rapid rise yeast??

    Reply

    • Natasha
      April 14, 2021

      Hi, I have only tested this with regular yeast and not instant or rapid rise yeast so I can’t speak to the process changes if you are substituting that ingredient without testing it through myself. My guess would be to keep the process the same.

      Reply

    • Diane
      April 18, 2021

      Hi! I made the dough on Friday. One puffed really nice in the fridge overnight the other didn’t. Why do you think this is and can I still use it? Thanks

      Reply

      • Natasha
        April 18, 2021

        Hi Diane, I’m not sure why that would be if it came from the same batch of dough – was one piece larger and just appeared to puff more? The rising should be minimal in the fridge. You might leave the one that didn’t rise out on the counter for a bit and see if it rises some to make sure the yeast is working correctly before using it for pizza.

        Reply

  • Linda Kinsey
    April 12, 2021

    I am a lifelong bread baker and have never been able to find a good pizza crust recipe. Until now. This is excellent! My search is over. Look no further, bakers!

    Reply

    • Natashas Kitchen
      April 12, 2021

      That’s so great! It sounds like you have a new favorite, Linda!

      Reply

  • Maryam
    April 10, 2021

    Hello, can we freeze the dough for later use? If so, for how long and how to use a frozen dough? TIA!

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Yes you can freeze the dough. Freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.

      Reply

  • Beryl Mae de Guzman
    April 10, 2021

    Good day maam! After I proof it, how many days can I store it?

    Reply

    • Natashas Kitchen
      April 10, 2021

      Hi Beryl, We love it best enjoyed within 3-5 days. You are welcome to freeze this dough if you need it to store longer, you can let it ferment in the fridge after it thaws, but I would recommend using in within a couple of days for the best results.

      Reply

  • Lynn
    April 9, 2021

    Super easy! Great results and definitely a do over.

    Reply

    • Natasha's Kitchen
      April 9, 2021

      Thanks for your good feedback, Lynn.

      Reply

  • Peggy
    April 8, 2021

    This is truly a great dough and now is my go-to for pizza dough. The instructions are wonderfully detailed which help make it easy. I even bought the pizza kit recommended, love that spatula especially! Thank you, Natasha. Love your recipes.

    Reply

    • Natasha's Kitchen
      April 9, 2021

      That’s great to hear, Peggy! Thank you for sharing that with us.

      Reply

  • Edna Teeters
    April 8, 2021

    This is the very best pizza dough I’ve ever made, used the white sauce recipe with pieces of chicken breast, saute onions and yellow peppers, delicious!

    Reply

    • Natasha's Kitchen
      April 9, 2021

      That is awesome! Thanks so much for your wonderful comments and review, Edna.

      Reply

  • Isselle
    April 7, 2021

    Hello Natasha! I’m a big fan of your recipes! I’ve made lots of ‘em and usually pull it off 😅. This time it didn’t go so well :(. My dough didn’t rise much, it felt very moist and when I baked it also didn’t rise much, very tough. It had a good overall flavor but the consistency was off. What might’ve happened? I live in the Caribbean, maybe too much humidity for these measurements? Would love to nail it next time!

    Reply

    • Natasha
      April 7, 2021

      HI Isselle, I would highly recommend reviewing our post on how to measure ingredients and also double check that your yeast is still active and not expired. This does rise slowly so the overnight cold fermentation in the fridge is very important – make sure not to rush the process. I hope that helps.

      Reply

  • Abi
    April 6, 2021

    Hi, Natasha! I always do such an awful job preparing the pizza dough from scratch, but when I made the pizza dough using your recipe it came out perfectly. I made this for my family, they loved it. Thank you so much!

    Reply

    • Natasha's Kitchen
      April 7, 2021

      Wow, that is so awesome, and great job to you too! I’m glad it was a success, thank you for sharing that with us.

      Reply

  • Larry
    April 6, 2021

    Hi, Natasha! Pizza is my all-time favorite food, and I would make and eat it daily were it not for all the other awesome foods out there to drool over. I have visited your site many times (all good stuff, by the way!), and, as it would be with a pizza fanatic, as I am, your pizza post simply grabbed me. I’ve made hundreds of pizzas, many styles, many types. We each probably have our own favorite crust type. I tried yours and IT’S THE BOMB!! I converted to metric measurements to be accurate (very important!), baked my pie on a 325° steel, and my crust looked just like yours – with all the gas pockets. Great crumb. And it had GREAT flavor and a GREAT chew! As it would after sitting for 3 days in the fridge. In a word – AWESOME!! It is now my go-to dough recipe! Thank you so much for sharing!!

    Reply

    • Natasha's Kitchen
      April 6, 2021

      So perfect! What a wonderful review and comment, Larry. Thank you so much for your detailed feedback, we truly appreciate it!

      Reply

  • Cindy Fairbanks
    April 6, 2021

    I have made the best pizza dough recipe and it is everything Natasha claimed. Incredibly easy to make and handle the next day while stretching. Most important delicious.

    Reply

    • Natasha's Kitchen
      April 6, 2021

      Thank you so much for your wonderful comments and feedback, Cindy. I’m glad to hear that you enjoyed this recipe!

      Reply

  • Pratik Prasad
    April 6, 2021

    Made it two times already, it’s amazing, I try to make everything at home, pizza is something I could never make before, following your recipe was so simple and the results were amazing

    Reply

    • Natashas Kitchen
      April 6, 2021

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

      Reply

  • Areej
    April 6, 2021

    hey so i wanted to try the recipe so i halved it but the dough came out pretty dry so i added like a little more water now i have left it to rest lets see what happens or ill start over again.

    Reply

    • Natasha
      April 6, 2021

      Hi Areej, make sure to measure the ingredients correctly to avoid adding too much flour.

      Reply

      • Suzy
        April 23, 2021

        Such an amazing recipe! We make this once a month now. Wondering, I know the refrigeration is super important but have you ever tried making the pizza right after the rise? I need a last minute meal for some guests and I’m wondering if this would work. Thanks!

        Reply

        • Natasha's Kitchen
          April 23, 2021

          Hi Suzy, I honestly haven’t tried that yet to advise.

          Reply

  • Cindi
    April 3, 2021

    Can I use instant yeast instead

    Reply

    • Natashas Kitchen
      April 3, 2021

      Hi Cindi, I have only tested this with regular yeast and not instant so I can’t speak to the process changes if you are substituting that ingredient without testing it through myself. My guess would be to keep the process the same.

      Reply

  • Stephen Wicks
    April 2, 2021

    can i use tipo “00” flour and bake in my pizza oven with this recipe?

    Reply

    • Natashas Kitchen
      April 3, 2021

      Hi Stephen, I haven’t tested that so I can’t give you exact details on that substitution with 00 flour.

      Reply

  • Rodney E Brookshire
    April 2, 2021

    since I can’t have anything with yeast, is there a recipe I can do using cauliflower and no flour and yeast

    Reply

  • Kyle Travis
    March 31, 2021

    Hi Natasha,

    Can I use a pizza flour instead (higher protein content) and cook using a pizza oven?

    Reply

    • Natasha
      March 31, 2021

      Hi Kyle, I haven’t tested with pizza flour and always use all-purpose but I think it’s worth experimenting. I have tested in a pizza oven and it works great.

      Reply

      • Kyle
        April 1, 2021

        I will test this weekend and get back to you! Thanks for the reply.

        Reply

      • Kyle
        April 3, 2021

        Hi Natasha, worked a treat with the pizza dough in the pizza oven. If I could post pics I would ☺️

        Reply

        • Natashas Kitchen
          April 3, 2021

          I’m so glad! You’re welcome to load it up to social media and tag #natashaskitchen for us to see it.

          Reply

  • Mathisha
    March 31, 2021

    Hey Natasha, we made a pizza today following your instructions. It tasted awesome; couldn’t have been better. Thank you so much for sharing your expertise.
    However, we set both the sides(bottom and top) to heat, and the bottom was not as soft as we wanted it to be. How can we avoid that the next time?

    Reply

    • Natasha
      April 2, 2021

      Hi, to avoid a soft crust on the bottom, be sure to preheat your pizza stone fully and also do not overload the pizza with toppings or sauce.

      Reply

      • Mathisha
        April 4, 2021

        Actually, the bottom was not soft but hard. I want to make it softer. To do so, should I allow only the top of the oven to heat?

        Reply

        • Natasha
          April 4, 2021

          Hi Mathisha, the bottom is intended to be crisp but not hard. In that case, you might try to keep the center a little thicker when stretching the dough so it doesn’t end up too thin.

          Reply

          • Mathisha
            April 7, 2021

            Thank you so much. Problem solved!!

          • Natasha's Kitchen
            April 8, 2021

            Perfect! Glad it was solved.

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