Homemade Pizza Dough
Pizza dough is the foundation of every good homemade pizza. This dough bakes up with a chewy bite, a crisp bottom and puffy, blistered edges.
- 35 minTotal time
- 8Servings
- 260kcal / serving
- 8 gProtein
It uses bread flour and a short knead, and it gets even better with a night in the fridge. The recipe makes two 12-inch pizzas, or 8 slices total of each.
The science: why this works
- Bread flour has more protein, which builds the strong gluten needed for a chewy crust.
- Kneading until smooth and stretchy lets the dough hold gas and rise well.
- A cold rise in the fridge builds deeper flavor and a better crust color.
- A very hot baking surface at 500°F (260°C) gives the crust fast oven spring and a crisp bottom.
- Resting the dough balls relaxes the gluten, so the dough stretches without snapping back.
Why bread flour
Bread flour has about 12 to 13 percent protein, compared with roughly 10 percent for all-purpose. More protein forms more gluten, which makes the crust chewy and lets it stretch thin without tearing. This is why bread flour is worth buying if you bake pizza often.
Learn: Choosing the right flour →Why rest before stretching
Kneading tightens gluten, which makes the dough spring back when you try to shape it. A 20 minute rest lets the gluten relax, so the dough stretches easily and holds the shape instead of shrinking.
Learn: Gluten and kneading →Why a hot surface
A preheated steel or stone transfers heat fast to the dough. The water in it flashes into steam, which puffs the crust and gives the bottom a crisp, browned base before the toppings overcook. This is also why you should heat the oven for a full 45 minutes.
Learn: Preheat pans and ovens fully →Homemade Pizza Dough
35 min · 8 servings · Italian · Baking
Ingredients
Makes 8 servings
- 500 gbread flour (4 cups)
- 330 glukewarm water, about 95°F (35°C) (1 1/3 cups)
- 10 gfine salt (2 tsp)
- 1 tspg instant yeast (1 scant tsp)
- 1 tspgranulated sugar
- 1 tbspolive oil, plus more for the bowl
- Semolina or cornmeal, for dusting
Method
Tips for the best result
- Weigh the flour and water for consistent dough.
- Rest the cold dough at room temperature for 45 minutes before stretching.
- Heat the oven and baking steel for a full 45 minutes.
Mistakes to avoid
- Using too much flour while shaping makes a dry, tough crust, so dust lightly.
- Stretching cold dough makes it tear and snap back, so let it warm up first.
- Not preheating the surface gives a pale, floppy bottom, so heat it fully.
Variations and swaps
- Add 1 tsp garlic powder and 1 tsp dried oregano to the dough.
- Use half whole wheat flour for a nuttier crust.
- Make a thick pan pizza by pressing the dough into an oiled 9x13 pan and baking at 450°F (230°C) for 20 minutes.
- Swap bread flour for all-purpose flour for a softer, less chewy crust.
- Swap instant yeast for active dry yeast and bloom it in the warm water first.
- Swap semolina for cornmeal to dust the peel.
Storing and reheating
Refrigerate dough balls in oiled, covered containers for up to 3 days, or freeze them for up to 3 months and thaw in the fridge overnight. Store baked pizza in the fridge for 3 days and reheat to 165°F (74°C).
Homemade Pizza Dough: questions
Can I make pizza dough ahead of time?
Yes. Refrigerate the dough balls for 24 to 72 hours for the best flavor. Let them sit at room temperature for 45 minutes before stretching.
Why does my pizza dough keep shrinking?
The gluten is tight and needs rest. Let the dough sit, covered, for 10 to 20 minutes, then try stretching it again.
Can I use all-purpose flour for pizza dough?
Yes, but the crust will be a little less chewy. Bread flour gives the best texture for pizza.
What temperature should I bake pizza at?
Bake at the highest temperature your oven allows, usually 500°F (260°C), on a preheated steel or stone. Most pizzas bake in 8 to 10 minutes.
Can I freeze pizza dough?
Yes. Freeze oiled dough balls in sealed bags for up to 3 months, then thaw in the fridge overnight and let them rest at room temperature before shaping.
