Home > Main Course > Pizza > Pizza Dough – The Best Pizza Crust (VIDEO)

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 439 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

  • 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

  • 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

  • Tiffany
    August 12, 2022

    Thank you so much for this recipe! I just got through using this dough recipe with hamburger and cheese and it came out wonderful! I am so grateful to you for posting those tips, because I didn’t know how to knead the dough that way. I was going to get the rolling pin and now i know that really isn’t necessary.
    Thank you Natasha!

    Reply

    • NatashasKitchen.com
      August 12, 2022

      So glad to hear that, Tiffany! Thank you for the feedback.

      Reply

  • Doreen
    August 10, 2022

    Perfect crust! I have been looking for a new one and I couldn’t be more pleased.
    Thank you and keep up the good work!

    Reply

    • NatashasKitchen.com
      August 10, 2022

      You’re very welcome! So glad you enjoyed this recipe.

      Reply

  • Vahideh
    August 5, 2022

    Hello
    Thanks for recipe
    I have tried pitta bread and was perfect 🤩
    Thank you
    I want to try this recipe
    Can you substitute some whole wheat flour instead of some all purpose flour?

    Reply

    • Natashas Kitchen
      August 5, 2022

      I’m so glad you enjoeyd the pita bread! I haven’t tried wheat flour, but it would make the dough tougher if using whole wheat.

      Reply

  • Jennifer
    August 4, 2022

    First time making this. I covered the dough in a bowl twice the size as the ball. Put it in the fridge last night and this morning I found the dough more than double in size trying to ooze out. Should this have happened? Going to try to use it tonight. Just not sure what I did wrong. In your video, it shows the dough you put in the fridge to be the same size as the one you took out.

    Reply

    • Natasha
      August 4, 2022

      Hi Jennifer, it does grow a little but not double. A couple of things that could cause that – using more yeast than called for in the recipe or letting it proof too long or at too warm of temperature before refrigerating. The little bit of yeast in the dough should cause a slow cold fermentation with a very slow rise. I hope that helps! It’s still useable though, it may just be a little more bubbly.

      Reply

  • Lisa
    August 3, 2022

    Is it necessary to use a pizza stone? I don’t have this. Can it be cooked on a pizzazz? Or on the oven grid?

    Reply

    • Natasha's Kitchen
      August 4, 2022

      Hi Lisa, One of my other readers shared that she uses just a regular pan and loves this dough.

      Reply

  • Beth
    July 31, 2022

    Do you have to rest it over night or could the 8hrs in the day work?

    Reply

    • Natasha's Kitchen
      August 1, 2022

      I have always refrigerated but here is what one of my other readers said, “This is the best pizza dough that I have ever done…we use it regularly and quite often on the same day, and it still works perfectly.” I hope that helps.

      Reply

  • JoAnne Goodnight
    July 29, 2022

    This was the best pizza dough I’ve ever made. Thank you for the recipe! It’s a keeper in our recipe box now!
    We topped one with pepperoni, green pepper, mushrooms, and cheese; and, we topped the other with pepperoni and cheese.

    Reply

    • NatashasKitchen.com
      July 30, 2022

      That’s wonderful! Thank you for sharing, JoAnne! So glad you enjoyed this recipe.

      Reply

  • Lin
    July 28, 2022

    Hi Natasha. My oven does not go all the way to 550. Can I broil instead of baking. Thank you. Btw. Love your recipes keep them coming

    Reply

    • NatashasKitchen.com
      July 28, 2022

      Hi Lin. Baking is important for the crust, just broiling will not be enough and will burn it before it bakes through. You can set your oven temperature on the highest setting and just watch the dough, it may take longer to bake but it will bake eventually. If you want a more golden-brown crust, you can broil for a few mins towards the end. I hope that helps.

      Reply

  • rachelle
    July 22, 2022

    My dough has been rising for 4 hours and it has nor doubled yet. Does it need to double in size? and is it still OK to use? I made this dough last week and ir had no problem doubling in size but maybe today I didn’t use as much yeast. please advise!

    Reply

    • Natashas Kitchen
      July 22, 2022

      Hi Rachelle, it’s hard to say what went wrong without being there, but if you didn’t use as much yeast, that is likely the culprit. Substitutions/ changes may hinder the recipe outcome. I always suggest making a recipe as written.

      Reply

    • Justin
      July 23, 2022

      Hey, trying out the recipe soon and was wondering for the nutrients facts what is considered 1 serving? Just the one ball of dough or one slice ones it’s made into crust and cut?
      Thanks can’t wait to try it out

      Reply

      • NatashasKitchen.com
        July 23, 2022

        Hi Justin. The serving number for this recipe is 8. The nutrition facts is per serving. This makes 2 pizza’s about 10-12” each.

        Reply

  • DeAnn
    July 17, 2022

    Can you use this pizza dough recipe on a regular pizza pan in the oven?

    Reply

    • Natasha's Kitchen
      July 17, 2022

      Hi DeAnn, yes that will work!

      Reply

  • Kathy Westerman
    July 14, 2022

    Love your recipes. We are planning on having a pizza party. Can you use this dough in a pizza oven?

    Reply

    • Natasha's Kitchen
      July 14, 2022

      That sounds fun and yes, that will definitely work!

      Reply

  • Jagruti
    July 14, 2022

    Hi Natasha
    Definitely wud like to try it out.
    Can I prebake the pizza base
    beforehand and then later before dinner at the sauce and toppings. If yes will it be at same temperature and for how long. Thanks in advance..

    Reply

    • NatashasKitchen.com
      July 14, 2022

      Hi. I have not tested this to advise. I think it can be done but you’d have to experiment with it.

      Reply

  • Miriam
    July 12, 2022

    I like the honey instead of sugar. I often put that in my rolls but didn’t think to do it in pizza crust. I wondered why the salt went in with the yeast as most recommend adding it to the flour as it stops the yeast.

    Reply

    • Natashas Kitchen
      July 13, 2022

      I hope you love it with the honey Miriam!

      Reply

  • Carol Elmasri
    July 12, 2022

    Thank you for your wonderful recipes, and your great personality!🙏❤️

    Reply

    • Natashas Kitchen
      July 12, 2022

      You’re so nice! Thank you, Carol! I’m so happy you’re enjoying my recipes!

      Reply

  • Cheryl Roney
    July 12, 2022

    Natasha, I love your recipes!! Thank you for sharing them.
    For the pizza dough could I substitute Gluten free flour? If I can would the measurement change?
    Thank you,
    Cheryl

    Reply

    • Natashas Kitchen
      July 12, 2022

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

      Reply

  • Ee Doreen
    July 9, 2022

    Why follow your ingredients when pour liquid mixture to flour.is dry not like your video shows is sticky.pls let me know what is the reason.with many thanks

    Reply

    • Natashas Kitchen
      July 11, 2022

      Hi Ee, did you possibly use 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

  • Ericka D.
    June 24, 2022

    Wow excellent recipe. My family loved it. We cooked it in my wood fire pizza oven at 500 on pizza stone. Cooks in less than 5 minutes. Going to make it again this weekend!

    Reply

    • NatashasKitchen.com
      June 24, 2022

      Thank you! So glad you enjoyed it.

      Reply

  • B
    June 23, 2022

    Love this recipe. What can you substitute for the honey if you don’t have any.

    Reply

    • Natasha's Kitchen
      June 23, 2022

      I think it would work just fine to substitute maple syrup for honey in equal amounts.

      Reply

  • Lauren Morales
    June 22, 2022

    THE best recipe I have tried. I have been looking for a good recipe for the longest and this is the ONE! I used instant yeast and no difference. The one thing I had to adjust was the water. I had extra flour but a little bit of water fixed the issue and the dough looked just like yours in the picture after. Thank you for sharing this with us!

    Reply

    • Natashas Kitchen
      June 22, 2022

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

      Reply

  • lona
    June 20, 2022

    Made the pizza dough last night. It is awesome pizza dough, best ever. Thank you for sharing

    Reply

    • Natasha's Kitchen
      June 20, 2022

      Hello Iona, thank you for the awesome feedback. Happy to hear that you love this recipe for pizza dough!

      Reply

  • Patricia A Stenberg
    June 18, 2022

    This sounded so good we are trying this tonight. The dough is rising as we speak…will let you know….

    Reply

    • Natashas Kitchen
      June 18, 2022

      I hope you love it, Patricia! Pizza night sounds fabulous!

      Reply

  • LG
    June 16, 2022

    Made this last night with the white sauce and it was absolutely phenomenal! Can’t wait to try it with the red sauce!

    Reply

    • Natashas Kitchen
      June 16, 2022

      Yum! so good! I’m so glad you enjoyed it!

      Reply

  • Melissa
    June 15, 2022

    This is my go-to dough recipe! I’ve used it multiple times. Usually I use it within 24-48hours or I’ll freeze the dough and use it later. This time, I did a double batch to make pizza twice in the same week. I’m exactly one week out from when I made the dough and when I pulled it out to use the second half today it smells VERY fermented. Is this normal? Is it still safe to eat?
    Like I said, I will always stay loyal to this pizza dough recipe because it really is the best!!! Just wondering if up to one week in the fridge is accurate? Thanks!!

    Reply

    • Natashas Kitchen
      June 16, 2022

      Hi Melissa! I’m so glad this isyour go-to! We 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

  • Yvonne Greenlaw
    June 14, 2022

    I have made your dough a couple times. Everyone loves it. The kids gave it two thumbs and ten toes up!!
    I have a daughter who is allergic to honey and does not tolerate sugar. Can I sub pure maple syrup for the honey?

    Reply

    • Natasha
      June 14, 2022

      Hi Yvonne, I’m so glad your children enjoyed it and I think that would work just fine to substitute maple syrup for honey in equal amounts.

      Reply

  • Carmen
    June 11, 2022

    Hi Natasha, I just found your website and I am anxious to try your recipe. I do not have a pizza stone, can I just bake it in my regular rectangle pan?

    Reply

    • NatashasKitchen.com
      June 11, 2022

      Hi Carmen! Yes, that would be just fine. One of my other readers shared that she uses just a regular pan and loves this dough.

      Reply

  • GS
    June 5, 2022

    Excellent recipe! Used instant yeast as I didn’t have active dry yeast. Easy to follow recipe and the best pizza recipe tried at home so far (have tried many many before). This recipe is a keeper! Thanks Natasha

    Reply

    • Natasha's Kitchen
      June 5, 2022

      So glad that worked out well! Thank you for the review and for sharing that with us.

      Reply

  • Ellie
    June 3, 2022

    I wish you had listed the flour by weight. I know how much cups can vary.

    Reply

    • NatashasKitchen.com
      June 3, 2022

      Hi Ellie, click on “metric” underneath the ingredient list and it will convert to grams for you.

      Reply

      • ellie
        June 4, 2022

        Terrific! Thank you so much! This should make everything much less to chance!

        Reply

        • NatashasKitchen.com
          June 4, 2022

          You’re very welcome!

          Reply

  • Lucy
    May 23, 2022

    Can you substitute starter for the yeast? If so how much? If not do you have a recipe that you can use starter with?

    Reply

    • Natashas Kitchen
      May 23, 2022

      Hi Lucy, I haven’t tried this with a sourdough starter so I can’t advise on that but it sounds like a great idea. Let me know if you test that out.

      Reply

    • Yana
      June 8, 2022

      Yes Lucy, you absolutely can. I’ve used 60-70 grams of active sourdough starter and it worked amazing !! Honestly, I like the flavor of the dough better with sourdough then commercial yeast.

      Reply

  • Bubbie
    May 21, 2022

    Natasha!
    BEST pizza crust I’ve ever made (and I’m 65, and this is not my first pizza rodeo! 😉
    The family was very pleased, we loaded it up with a little of everything and it came out beautifully with a crispy and chewy texture that was delicious.

    Thanks so much for yet another outstanding recipe!!

    Reply

    • Natashas Kitchen
      May 21, 2022

      I’m so glad it was a hit with your family, Bubbie! It sounds like you found a new favorite! That’s so great!

      Reply

  • sophie
    May 21, 2022

    WOW! i followed directions to a T. SO GOOD. left in fridge for 48+ hours and it was so so good. Made in gas oven on 550. did a slight broil at the end to crisp up the top. SO GOOD AND EASY! thank you natasha!! will keep this one in my recipe stash 🙂

    Reply

    • Natashas Kitchen
      May 21, 2022

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

      Reply

  • Deata
    May 15, 2022

    Not sure why this happened but I had way more flour left in the bowl. I will not use this recipe again.

    Reply

    • Natasha's Kitchen
      May 16, 2022

      Hi Deata, sorry to hear that but I have never encountered an issue following this recipe and it’s hard to tell without being there when you tried it. But were the ingredients measured exactly as it’s recommended in the recipe?

      Reply

    • kim
      July 1, 2022

      l did as well and l measured my flour, water exact. All l did was add extra water. I put it to the side to allow it to rise. We’ll see what happens!

      Reply

  • Andrea
    May 14, 2022

    Thank you, Natasha. I have been looking for a pizza dough recipe that would make crust like you get at good pizzerias. This is it. Wow, the secret of less yeast and the overnight or longer fermentation time is definitely the key. It mess the best crust ever. The crunch is just like you have in your video. My family loves it.

    Reply

    • Natashas Kitchen
      May 14, 2022

      I’m so happy this was a hit with your family, Andrea! That’s so great! Thank you so much for sharing that with me!

      Reply

  • Baxter
    May 13, 2022

    Can you substitute 00 flour instead of all purpose flour when making this recipe, if so do you use the same amount.

    Reply

    • Natashas Kitchen
      May 13, 2022

      Hi Baxter, 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

      • Baxter
        June 5, 2022

        After trial and error, used 00 flour cooked it in Ooni 12 in pizza oven at a temperature of 625 to 650 came out Niceeee. Definitely will be making this again. Crust puffed up and used your pizza sauce recipe 5 stars

        Reply

        • Natasha's Kitchen
          June 5, 2022

          Awesome! Thank you for the great review for this recipe.

          Reply

  • Joana Sorci
    May 7, 2022

    Love this pizza dough. I was wondering if I were to double/triple the recipe, would I also double the water, honey and yeast mixture?

    Reply

    • Natashas Kitchen
      May 7, 2022

      Hi Joana, I have made a double batch before without issues. I doubled all ingredients.

      Reply

  • Barbara Bucaro
    May 6, 2022

    I have more of a question than a comment although I would like to mention how much I love this recipe and have made this dough many times.
    My question is, is it OK to use the dough on the same day as it is made or is it a must to refrigerate overnight? I made it in the morning. After rising it will be ready for the folding mid afternoon. Can I bake it at dinner if I refrigerate a couple of hours?

    Reply

    • NatashasKitchen.com
      May 7, 2022

      Hi Barbara, I have always refrigerated but here is what one of my other readers said, “This is the best pizza dough that I have ever done…we use it regularly and quite often on the same day, and it still works perfectly.” I hope that helps.

      Reply

  • Susan
    May 4, 2022

    Hi Natasha!
    I LOVE this recipe for thin crust pizza . It was my first time making pizza dough and this will be my forever go to recipe. On the occasion that we would like a little thicker crust, would you stick to this recipe and don’t divide it? Or use your other pizza dough recipe that you have for single serving pizza and use all those of it to make 1 pizza?
    Sincerely your biggest fan

    Reply

    • Natashas Kitchen
      May 4, 2022

      Hi Susan, you can have a thicker crust with this dough by not stretching the center as much when you roll it over your knuckles, but a true thick crust would need to be a different recipe.

      Reply

  • Helen
    May 3, 2022

    Just wanted to say how much I love your recipes. So easy and so delicious. I’ve tried many of them and they were all excellent. I want to make individual pizzas using your pizza dough recipe. Can I use small pizza pans by splitting the dough and on a regular pizza pan. I don’t have a stone. Would the temperature be as high as the stone?

    Reply

    • Natasha's Kitchen
      May 3, 2022

      Hello Helen, I imagine that will work. However, I have not tested that personally to advise of the timing, etc…Please share with us how it goes if you do an experiment.

      Reply

  • Tori
    April 28, 2022

    Mine was really sticky and hard to roll out when it was time to bake it, is it supposed to be like that or did I mess something up?

    Reply

    • NatashasKitchen.com
      April 28, 2022

      Hi Tori, 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

      Reply

  • Alyssa
    April 28, 2022

    Good morning, Would rapid rise yeast work for this recipe? Thank you

    Reply

    • Natashas Kitchen
      April 28, 2022

      Hi Alyssa, 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 myself. My guess would be to keep the process the same.

      Reply

  • Okokimup
    April 27, 2022

    This is it. After three years of making pizza at home I have finally found a dough recipe to stick with. This is the first time I’ve made dough that behaves like it’s supposed to – elastic, easy to stretch without tearing. The finished texture was perfect. It could use a little more flavor. Next time I’ll experiment with adding garlic powder to the dough, or brushing some on the finished crust. Thank you for this recipe!

    Reply

    • Natashas Kitchen
      April 27, 2022

      I’m so glad you found a favorite on my blog! Thank you so much for sharing that with me.

      Reply

  • Melissa Little
    April 20, 2022

    Will this pizza dough recipe work for high altitude cooking?

    Reply

    • Natashas Kitchen
      April 21, 2022

      Hi Melissa, you may need to make a slight adjustment due to altitude. Here’s what one of our readers wrote: “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 💕🇨🇦” I hope this helps!

      Reply

  • Esther
    April 19, 2022

    Hi Natasha, would it matter if I use instant yeast instead of active yeast?

    Reply

    • Natashas Kitchen
      April 19, 2022

      Hi Esther! yes, ensure to use the recipe as written for the best result. I hope you love it!

      Reply

  • Amna
    April 17, 2022

    This looks scrumptious but my dough turned out nothing like this!:(
    It was so hard to spread it with knuckles, it was shrinking again and again! And it puffed into a thick dough rather thin with bubbles! I used rolling pin the second time coz my dough was hard to spread with knuckles , this one was thin but again nothing like yours:(

    Reply

    • Natashas Kitchen
      April 18, 2022

      Hi Aman, 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

  • Maria Picone
    April 13, 2022

    We have an Ooni gas pizza oven- it is awesome. We tried several recipes and ALWAYS come back to this one! Thank you Natasha!

    Reply

    • Natashas Kitchen
      April 13, 2022

      That sounds amazing, Maria! Thank you so much for sharing that with me! Now I’m craving pizza 🙂

      Reply

  • Leslie
    April 8, 2022

    LOVE this method!! I used to use this exact recipe for Years but have discovered a sour-dough one and tried this method and hotter temp with the sourdough ……. crust was off the charts. I usually use parchment under but I loved doing right on the peel. The crust was AMAZING. This is a keeper

    Reply

    • NatashasKitchen.com
      April 8, 2022

      Thank you for the review, Leslie! So happy you enjoy this crust!

      Reply

  • Bonnie
    April 6, 2022

    We love your pizza crust. Thank you for putting the nutrition facts. My son is type 1 diabetic so it makes our life easier already having the carbs for the recipe totaled!

    Reply

    • Natasha's Kitchen
      April 7, 2022

      You’re welcome, Bonnie. I’m glad that helps!

      Reply

  • Lina
    April 3, 2022

    Natasha!!!!!! Seriously the BEST homemade pizza dough ever! Easy, light, fluffy, delicious! The dough was easy to work with and you HAVE to measure your ingredients properly!! The red and white sauce were fantastic! Thank you so, so much for sharing! Love your recipes!

    Reply

    • Natasha's Kitchen
      April 3, 2022

      Thank you for your awesome comments and review, Lina! So glad you love this recipe.

      Reply

  • Dana Templeman
    March 30, 2022

    Omg, this is the best pizza dough I have ever made, and I’ve been cooking over 50 years.
    Thanks for another great one Natasha!

    Reply

    • Natasha's Kitchen
      March 30, 2022

      That’s awesome feedback, Dana. Thank you for sharing!

      Reply

    • Dana
      April 15, 2022

      Just pulled dough from freezer today and made my pizza.
      Husband said it was best I’ve made, and I’ve been married 46 years. Thanks again for sharing, you can teach an old dog new tricks. Keep up the great work team Natasha!

      Reply

      • Natashas Kitchen
        April 15, 2022

        Wow! That’s just awesome! Thank you for sharing your wonderful review, Dana! It sounds like you definitely found a new favorite!

        Reply

  • Tim C.
    March 30, 2022

    I always say you should read the entire recipe before adding it to you menu. I planned this pizza for this evening. How do you think it’ll turn out if I skip the overnight?

    Reply

    • NatashasKitchen.com
      March 30, 2022

      Hi Tim, 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

      • Tim C.
        April 1, 2022

        Great crust. Waited an extra night. Was perfect. Just made another batch for later in the week. Thanks!!

        Reply

        • NatashasKitchen.com
          April 1, 2022

          Excellent! Thank you for the review, Tim. I am so glad you enjoy this recipe.

          Reply

  • Jordan Fryrear
    March 28, 2022

    This pizza dough recipe is great! I have made it several times now and it will always be my go-to! I was wondering however if I could not cut the dough in half and just make one big pizza? Would this affect the amount of time needed to rise or any other step?

    Reply

    • Natashas Kitchen
      March 28, 2022

      Hi Jordan, if you have a big enough pan and oven for that, it should work! I hope you love this recipe!

      Reply

  • Natasha V.
    March 27, 2022

    Thank you for this recipe! It turned out great, so I would like to double it. Do I double all of the ingredients or would that be too much flour ? As I was mixing it, it didn’t feel as flexible as in a single recipe (it’s currently resting, so I still don’t know of it will work). Thank you !

    Reply

    • Natasha's Kitchen
      March 27, 2022

      You’re welcome, Natasha. I have made a double batch before without issues.

      Reply

  • Tanya
    March 26, 2022

    Dough is so tasty and airy. First time making pizza and whole family said it was the best they’ve ever had. Thank you SO MUCH for this easy recipe!

    Reply

    • Natashas Kitchen
      March 26, 2022

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

      Reply

  • Jess
    March 22, 2022

    I tried making this but instead of mixing it by dough, I used a kitchenaid mixer. It says the dough is supposed to be sticky but even though I measured it perfectly, it was not really sticky and the ball was somewhat firm. I had hard time stretching out the pizza too cuz it would just rip even though I had it out for an hour. Is it cuz I kneaded it with a mixer?

    Reply

    • NatashasKitchen.com
      March 23, 2022

      Hi Jess! I’m sorry for the frustration. I am not sure if that would have been the reason. Did you make any substitutions or use different flour? I would look through the steps and instructions again and make sure nothing was missed. Also, you mentioned that you measured it perfectly. If you have not already, Click HERE for how to measure ingredients tutorial. Too much flour makes this dough difficult to work with.

      Reply

  • Cathy N
    March 20, 2022

    Just made your pizza dough and I am very pleased with the taste. I worked making pizza years ago and I feel the dough should sit out longer than 1 hour. I had a little trouble stretching it because it was still cold. Knowing what I was doing made it easier for me to stretch the dough. That’s why I gave it 4 stars. The taste was delish and I will make again.

    Reply

    • Natasha's Kitchen
      March 20, 2022

      Hi Cathy, thank you for sharing your experience making this recipe.

      Reply

  • Carissa Lujan
    March 19, 2022

    Best pizza dough/crust I’ve ever made! Making pizza with out a peel was challenging but it still came out so delicious!

    Reply

    • NatashasKitchen.com
      March 19, 2022

      Thank you for sharing, Carissa! I am happy you enjoyed this recipe. Yes- it could be a challenge! 🙂

      Reply

  • Ewa
    March 19, 2022

    Your pizza dough is absolutely incredible! It’s a fail proof recipe !!
    My family loves it ❤️

    Reply

    • NatashasKitchen.com
      March 19, 2022

      It is so great to hear that. Thank you for sharing and for the excellent review.

      Reply

  • Serena Daryanani
    March 14, 2022

    Hi Natasha,

    I tried this pizza recipe and it’s absolutely amazing!! We love your blog. I am wondering if this recipe would be good even without a pizza stone.

    Thank you,
    Serena

    Reply

    • NatashasKitchen.com
      March 14, 2022

      Hi Serena! Thank you for the review. I am happy you loved this recipe. Yes, that would be just fine. One of my other readers shared that she uses just a regular pan and loves this dough.

      Reply

  • Katrina
    March 10, 2022

    Hi! First time making pizza dough by scratch! My dough was not sticky when hand kneeding…I plan to use it anyway, but might make another batch just in case. Do you know what might have gone wrong?
    Thanks!

    Reply

    • Natashas Kitchen
      March 10, 2022

      Hi Katrina, I recommend ensuring you didn’t use 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

  • ilFornino New York
    March 6, 2022

    Hello, Natasha! Thank you so much for sharing such delicious recipes with us!

    It’s a fantastic recipe. I attempted it the same way you did, following every instruction you mentioned. I tried this recipe in my wood-fired oven. It turned out fantastic. It was fantastic. It is my second visit to your website, and you always have the best recipes. I am a huge fan of your cooking.  Thanks!

    Reply

    • Natasha's Kitchen
      March 7, 2022

      Thank you for following the instruction as it is, I’m glad you enjoyed it!

      Reply

  • Joy Rochford
    March 6, 2022

    Hi Natasha, I love your pizza dough unfortunately I had trouble with my last batch of dough. When rolling it over my knuckles the dough “dropped” seeming too heavy and causing holes in the dough and making it difficult to get a circle. Also the edge wasn’t “airy” – was the dough too moist? Any tips on how to correct this problem? Many thanks.

    Reply

    • Natasha
      March 7, 2022

      Hi Joy, make sure to let the dough rest for a bit at room temperature after refrigeration, per the instructions. This helps the dough to soften up and be easier to handle.

      Reply

  • Susan
    March 3, 2022

    I’ve made the pizza crust, and now it’s in the fridge awaiting for the weekend to come so we can finally try out first homemade pizza from scratch. My question is, should I have kept the pizza dough in smaller bowls while leaving in the fridge? They are becoming quite the size and they seem to be expanding each day. Lol

    Reply

    • Natasha
      March 3, 2022

      Hi Susan, you need a little room for expansion but they should not expand much in the fridge unless too much yeast was added. I’m not sure if that is the case or not, but that’s one possibility.

      Reply

  • Luke
    March 1, 2022

    Great recipe. Perfect amount makes four 9 inch crusts. I make 9 inch pizzas for a couple reasons. #1 fits most toaster ovens. No need to heat up big oven. #2 Easier to roll out than one large size. #3 Kid friendly feeds two kids. I bought 9 inch aluminum reusable pizza pans on Amazon for $3. Also I made the dough in bread machine and let it do the work. The BEST thing about your recipe is the secret of aging the dough. I didn’t know. It makes a huge difference on flavor and texture. After three days in fridge dough develops a slight sour smell and adds wonderful flavor like hint of beer. I guess from the alcohol being made during fermentation. And excellent texture. Just like you say like fancy pizzerias. Thanks for sharing.

    Reply

    • Natashas Kitchen
      March 1, 2022

      Thank you for sharing your fantastic feedback, Luke! I’m happy you loved it!

      Reply

      • luke
        March 2, 2022

        Oh and sorry I dumbed down your recipe by using bread machine. But I’m not into hand kneading. Too lazy. Machine version worked fine for me. Crust bubbled nicely and tastes fancy. Again, aging is the key secret I didn’t know even longer than 24 hrs. I went three days. Thanks again.

        Reply

        • Natasha's Kitchen
          March 2, 2022

          No worries at all, as long as you loved the end result!

          Reply

          • Luke
            March 3, 2022

            No need to publish this unless you choose to. Your mission should you choose to accept: Find out and share the secret of how those fancy pizza joints get that nice stretchy cheese. I can’t do it. Is it the cheese or the cooking method? Thanks again

          • Natasha's Kitchen
            March 6, 2022

            Hi Luke, it is usually because of the cheese. Thanks for the nice idea and suggestion!

        • Sharon
          April 6, 2022

          Luke, if you are using pre-shredded cheese, that might be why you don’t get the stretchyness from it. There is something added to pre-shredded cheese that keeps it from clumping that affects the way it reacts in melting. Shred from a block and see if that helps. If it doesn’t, try a different brand/kind and shred it yourself. Good luck!

          Reply

        • Nikki
          June 3, 2022

          hi Luke, how long did you bake and at what temperature for the 9″ size and with the aluminum pans?

          Reply

  • Teresa
    February 28, 2022

    Your crust looks delicious!
    Can you tell me how I can make “cheesey bread” with this recipe? My grandchildren love it without toppings. I want to make both ways.

    Reply

    • NatashasKitchen.com
      February 28, 2022

      Hi Teresa, I have not made this into cheesy bread but I am sure this dough will work just fine for any cheesy bread method or recipe you use.

      Reply

  • Patti
    February 19, 2022

    Wow, Natasha!

    I’ve never had much luck using yeast but I thought I’d give this one a try because it looked simply amazing. We just finished dinner using one dough as a buffalo chicken pizza and the other one was a garlic white chicken pizza (also used your white sauce recipe – YUM!). The dough was the perfect combo of crispy/chewy! I love all the bubbles that came from the overnight cold fermentation. This is now my only pizza dough recipe and no more using canned pizza dough from the grocery store. I have slightly more confidence using yeast now, too! Oh, and I don’t have a pizza stone and used a large sheet pan for both pizza’s and they were still aaaaamazing!

    Thanks for making me look like a real chef in the kitchen!

    Reply

    • Natashas Kitchen
      February 19, 2022

      I’m so happy you gave this a try, Patty! Thank you so much for sharing that with me.

      Reply

  • Patricia Evans
    February 12, 2022

    Super easy. I thought I followed to a T, but as in my last comment I used instant yeast, and I remembered I used 00 flour. Maybe that why it wasn’t sticky as shown in the video. I’m making this for me and my husband for Super Bowl.

    Reply

  • Patricia Evans
    February 12, 2022

    I don’t know what I did wrong. I had instant yeast, so maybe that was it. The dough was not sticky at all as shown and stated. I’m making pizza tomorrow so wish me luck!

    Reply

    • Natashas Kitchen
      February 12, 2022

      Hi Patricia, I haven’t tried this with instant yeast, so I’m not sure how that will affect the rise in the fridge, but that is likely the culprit with your outcome.

      Reply

  • Ashley
    February 11, 2022

    Hi Natasha! Update: I made ur pizza recipe and it tasted great but the crust (not under the sauce) was doughy and I don’t know why? I measured the flour correctly with a scale too

    Reply

    • Natashas Kitchen
      February 11, 2022

      Hi Ashley, ensure there were no substitutions to the ingredients or the process. Especially yeast – don’t use too much yeast! Many of the quick pizza doughs out there use way too much yeast, making the crust doughy and making the pizza’s center rise while baking.

      Reply

      • Ashley
        February 13, 2022

        Yes I made no substitutes and I used the correct amount of yeast. Did I not knead enough?

        Reply

        • Natashas Kitchen
          February 14, 2022

          It’s hard to say without being there. I recommend reading through the recipe and watching the video again to ensure there wasn’t a missed step.

          Reply

  • Gladys
    February 10, 2022

    Will give it 100 stars if I could. Husband said, “better keep this recipe, this is really good”. I have tried many other pizza recipes and this one is the only one that truly I enjoyed making and eating. Many thanks, your recipes bring me happiness.

    Reply

    • Natashas Kitchen
      February 11, 2022

      Wow! That’s amazing! Thank you for your thoughtful review, Gladys! I’m so happy to hear you both enjoy this – that brings me so much happiness!

      Reply

  • Jane
    February 10, 2022

    I am in the process of making this pizza dough and can’t wait to try it. My oven has a “proof” setting. Can you tell me anything about using this function for this recipe?

    Reply

    • Natashas Kitchen
      February 11, 2022

      Hi Jane, I haven’t tried it with the oven-proof setting to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Ashley
    February 9, 2022

    Hi Natasha! What can you use instead if you don’t have a pizza stone?

    Reply

    • Natashas Kitchen
      February 9, 2022

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

      Reply

  • Julia
    February 7, 2022

    Do you have a tip on how to transfer the pizza to the hot pizza stone if you do not have a pizza peel?

    Reply

    • Natasha's Kitchen
      February 7, 2022

      HI Julia, I would put it on parchment paper in that case and slide it off the back of a baking sheet.

      Reply

      • Melody
        March 19, 2022

        Do you mean that you put the pizza on the parchment on the stone at 550? Thx!

        Reply

        • NatashasKitchen.com
          March 19, 2022

          Hi Melody, Use parchment paper to slide the pizza onto the stone if you do not have a pizza peel. I would not leave the parchment paper on the stone. Most parchment paper cannot handle the heat.

          Reply

          • Jennifer Tyler
            April 23, 2022

            I use parchment paper right in the oven with out any problem

  • Julie Francisconi
    February 6, 2022

    After years of trying to perfect my pizza dough, this recipe nails it! Turns out I was using too much yeast and not allowing fermentation! This is a keeper!

    Reply

    • Natasha's Kitchen
      February 7, 2022

      Yay, love it! Thanks a lot for your good comments and feedback, Julie. I’m so glad that you found your new go-to recipe!

      Reply

  • John Zientara
    February 5, 2022

    Homemade pizza dough.
    Natasha, when pizza dough is stretched and it shrinks back, is the dough ready? Does it need more kneading? I put dough in the fridge overnight and it more than doubled in size? took it out for several hours to become room temp and kneaded it again but only briefly. Please help. JOHN Z.

    Reply

    • Natasha
      February 6, 2022

      Hi John, you should not have to knead the dough after you take it out of the fridge or you will deflate it and lose all those nice bubbles that the dough has created. 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

  • Danielle
    February 2, 2022

    Ugh can’t wait to make this!!! Looks exactly like bomb authentic restaurant pizza. Yum

    Reply

    • Natashas Kitchen
      February 2, 2022

      I hope you love it, Danielle!

      Reply

  • Ady
    January 31, 2022

    Natasha,

    This is the best pizza dough that I have ever done…we use it regularly and quite often on the same day, and it still works perfectly. It goes super in our pizza oven and we love doing lamb, olive and feta pizzas and also Tandoori chicken, topped with yoghurt sauce after it’s cooked. An amazing recipe. Thanks so much

    Reply

    • Natasha's Kitchen
      January 31, 2022

      Sounds perfect, good to know that this is now your go-to recipe!

      Reply

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