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!
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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.
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.
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:
- Mix together water, salt and honey. Sprinkle with yeast and set aside 5 min then stir.
- 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.
- 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.
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:
- Remove dough from the fridge 1 hour before using then preheat the oven with a pizza stone in the center to 550˚F.
- When the oven is preheated, place room temperature dough onto a floured surface, dust lightly with flour.
- 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.
- 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.
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.
- Pizza Peels (a set of 2 makes the process easier).
- Flexible Food Scraper – to scrape the dough out of bowls and cut the dough in half
- Round Pizza Stone – to bake your pizza on in the oven
- Pizza Cutter – the easiest way to slice a pizza
- Instant Read Thermometer – to check water temperature
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.
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.
- Avocado Ranch – because everyone loves a great dipping sauce
- Caesar Salad – a fresh green salad with light homemade dressing
- Avocado Corn Salad – so vibrant and satisfying
- Cobb Salad – beautiful and delicious
- Instant Pot Corn on the Cob – the juiciest way to cook corn
Pizza Dough Recipe - The Best Pizza Crust!
Ingredients
- 1 1/4 cups warm water, 105-110˚F
- 1/2 tsp active dry yeast
- 1 tsp honey
- 1/2 Tbsp fine sea salt
- 3 1/3 cups all-purpose flour, (measured correctly) plus more to dust*
Instructions
How to Make Pizza Dough:
- In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.
- Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Knead by hand 2 minutes (dough will be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.
- Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.
How to Form a Pizza Crust:
- PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. Before forming the pizza crust, fully preheat your oven so pizza can be baked right away. Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550˚F. Also, lightly flour a pizza peel and prep toppings.
- When dough is about room temperature and oven is preheated, transfer 1 piece of dough to a floured surface, turning to lightly coat in flour. Pat the center of the dough gently with fingertips. DO NOT pop any bubbles present.
- Lift the dough over both knuckles and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles and leaving a thicker crust at the edge. Continue working the dough until a 10-12” pizza has formed. It will shrink slightly so make it a little bigger than you think. Place the dough down on a lightly floured pizza peel. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking.
- Spread on desired pizza sauce and toppings. Give the pizza another jolt to make sure it slides on the pizza peel (you don’t want it to stick while transferring it into the oven). Slide pizza onto the preheated pizza stone and bake at 550˚F for 8-10 minutes or until crust is golden brown and some of the larger bubbles on the crust are lightly scorched to ensure a crisp crust.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Aged my pizza dough for three days. Made it for dinner last night. Didn’t tell my family I was trying something new. Rave reviews!
That’s just awesome Jeanette! Thank you for sharing that great review!
how can you know when your water is at 105-110f without a thermometer?
Hi Amirah, it should feel very warm but not hot to the underside of your wrist. It should be about the temperature of a baby’s bath water.
hii Natasha!! I was wondering if you were to use the stand mixer with the hook attachment, like how should you make this pizza recipe?
Hi Amirah, a stand mixer isn’t necessary and I find I have more control doing this by hand. Also, I have baked after 5 hours in my testing and I found the cold fermentation is what gives you those desired bubbles in the crust, great texture, and rise as the edges while it’s baking. It also tastes better after cold fermentation.
thanks a lot Natasha
Tried a stand mixer ended up pulling it out and doing my hand mixer was a waste of time and I had to clean it
Do we have to freeze it overnight or is it fine just to make it after it rises?
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.
LOVE your pizza dough! It’s the best of any we’ve tried! Quick question about your freezing instructions: after allowing the frozen dough to thaw overnight in the frig and then placing it in the oiled bowl covered with plastic wrap, would it still be okay to leave it in the frig for a few more days to continue fermenting?
Thank you so much, Cheryl. We love it best enjoyed within 3-5 days.
Just to clarify…after the dough has been frozen (and then thawed in the frig), you’ve left it in the frig an additonal 2-3 days? If yes, did you think the dough was more flavorful and bubbly that way after being frozen or do you think after thawing from frozen, it’s better to use it right after it’s thawed in the frig?
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.
Hi Natasha,
I am an experienced bread maker and I turned it out onto a floured surface to knead it for the 2 minutes prior to rising instead of kneading in the bowl with your hands as you do. Will that make a difference?
It is a lot less messy and the dough was beautiful and smooth after the 2 minutes, but it di incorporate about an extra 1/4 of flour.
I’ve never used this technique before, so I could use your guidance. Thank you. I have tried many of your recipes and they are wonderful!
Hi Ginger, this folding technique is usually sufficient for kneading the dough so I don’t do the extra kneading step. You could even fold it a few extra times if you are concerned. I’m so glad you enjoy our recipes.
Hello Natasha , I made the pizza dough today and it ddn’t come out right , the dough is not sticky like yours, and it’s more kind of dry, I don’t have active dry yeast on my pantry so I substitute with quick dry yeast.
Hi Melody, sorry it did not work out for you and I’m always happy to help troubleshoot. The liquid to dry ingredients proportion is accurate and make sure you aren’t substituting with a different type of flour. Check out our post on how to measure ingredients – measuring flour the wrong way can result in 25% more flour than you need. Also, make sure your yeast is not expired and be sure not to overheat the dough while it proofs or it can deactivate and kill the yeast.
Natasha,
Thank you so much for the recipe and directions. My grandchildren loved it. The little boy said it’s even better than the Whole food’s one.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
Love this pizza base!! Amazing Natasha!!! My husband and I are eating one right now!!! Thank you!! You are a very cook!!!! Watch all your videos!!!
Hi Josephine, I’m so glad to hear that! Thank you for sharing your awesome review.
THE most amazing pizza, thank you so much 💖 I love that you can keep the dough it in the fridge for days, this makes it possible to have a spontaneous pizza lunch 😀 I usually divide it into 4 parts which makes 4 generous dinner plate size pizzas. As long as you remember to take the dough out of the fridge in time, it always turns out amazing 😍
You are very welcome, Martina. I’m so glad you enjoyed this pizza dough! Thanks for sharing that with us.
It is a perfect pizza. I made it. It looks perfect and yum.
I’m so glad you loved the pizza recipe. Thank you for sharing your great review!
Natasha, thank you so much for sharing the recipe for pizza, I made the pizzas with the red and white sauces and my family loved them, didn’t have time for pictures because they ate them so fast.
So lovely to hear that Maria. Thanks for sharing your excellent feedback with us and I hope you love every recipe that you try!
First time commenting after watching and making so many of your recipes mainly from your video tutorials.
Natasha you have inspired me to cook again after losing my enthusiasm for cooking family dinners after 20 years. Thank you and please keep on and don’t change a thing xxx
Awww that’s the best! Thank you so much for sharing that with me! I’m so inspired reading your review, Rebecca. Thank you!
I loved it! You have no idea how many different recipes I tried before almost about to give up on pizza making until this one.. so perfect step by step. More time of pre elaborating but almost none extra effort for beginners like me! So worthy! Also made the red sauce recipe delicious! Thanks Natasha!!
You’re very welcome Flor! So happy you enjoyed this!
I’ve always wanted to make homemade pizza dough and I’m so happy to have come across your recipe. The process was easy and the entire family LOVED it. I also used your recipe for the red sauce (our favorite) and the white sauce and everything was delicious. I can’t wait to make it again.
THANK YOU!
You’re welcome, Erica! I’m so happy you liked that!
I don’t have a pizza stone, what should I use?
Hi Terry, others shared this “Since we don’t have a Pizza stone, I inverted my baking tray and baked the pizzas on it. The dough came out so amazing & chewy, it’ll be my go-to recipe now!”
Can you freeze this pizza dough?
Hi Vivki, 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.
Can u use fast acting yeast?
Hi Barbara, I haven’t tested this with fast-acting yeast to advise but others shared this “We made it with fresh yeast. Used double the amount of yeast that you asked for and it turned out amazing!”
Hi Natasha! I just wanted to let you know that I’ve tried this recipe for my daughter’s birthday party and it worked out great! I even have a second batch sitting in my fridge for this week’s dinner 🙂
Thanks for all your hard work and for such a pro recipe 🙂
Perfect! So great to hear that you loved the pizza dough, thank you for your good comments!
Hey Natasha! 🙂
I tried this dough recipe a few weeks ago & we all LOVED how amazing the pizzas turned out. We are already planning another pizza dinner.
Since we don’t have a Pizza stone, I inverted my baking tray and baked the pizzas on it. The dough came out so amazing & chewy, it’ll be my go-to recipe now!
Ps. My mom was a bit hesitant on this new baking technique on an inverted tray, but after taking the very first bite, she said the technique worked well.
Thanks so much for sharing this recipe!
Wow, that is so awesome! Thank you so much for sharing that with us, it’s very helpful for others who are thinking of using that technique too.
LOVE the recipe!Would like to know if you can freeze it and for how long? Thank you!
Carmen Fittro
Hi Carmen, freezing will work fine. To Freeze Pizza Dough: 1. Let the dough do it’s cold ferment overnight before freezing. 2. Lightly coat the dough with oil and transfer to a resealable freezer-safe zip bag and squeeze out the excess air then freeze up to 3 months. 3. Thaw overnight in the refrigerator then transfer to a lightly oiled bowl, cover with plastic wrap and let it rest on the counter and come to room temperature 1 hour before shaping.