This artisan pizza dough will give you a billowy soft crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor and the perfect crackly, chewy texture.
I think it’s safe to say that pizza dough is one of the most important parts of a good pizza. The crust is the foundation (literally) of flavor and texture– you should make it as delicious as you can.
So what exactly does it mean to have the best pizza crust? For me, a great artisan pizza has a complex flavor, big bubbles, a creamy crumb and crispy edges. Believe it or not, you can achieve all of these qualities in your home oven with stunning results.
There are 3 big factors that contribute to high quality artisan pizza dough:
- High hydration dough: I prefer to use a dough that is around 75% hydration (the percent of water relative to the amount of flour). This will encourage a lot of gas bubbles, a chewy crust and a complex flavor. But the dough won’t be so sticky that it feels impossible to work with. The dough will also have enough structure to be shaped into a pizza and slid off the peel.
- Long bulk fermentation: a small amount of yeast and a slow fermentation will help develop flavor and strength. This pizza dough ferments for about 6 hours at room temperature. For maximum flavor, you can let it slowly ferment in the fridge for up to 2 days.
- A surface that can get really hot: This could be a baking steel, pizza stone, inverted baking sheet or cast iron pan, or even an unglazed tile. These surfaces are preheated in your oven to absorb as much heat as possible. The result is a gorgeous artisan pizza with a crackly crisp crust and spots of char.
Note on flour: Yes, high quality 00 flour will give you delicate flavor, chew, and delicious results. I’m a huge proponent of using the best ingredients I can find. But in the case of great artisan pizza dough, flour type is second to the key techniques outlined above. If you can’t find 00 flour, any good all-purpose flour will work just fine!
watch the video to see how to make this chewy pizza dough recipe:
advice for making artisan pizza dough by hand:
The high hydration dough is a huge part of what makes this crust so chewy, crispy and delicious– but it takes some getting used to. It’s a wet, slack, sticky dough that may be a far cry from what you usually work with.
Once you learn how to handle it (and taste the finished pizza), I promise you won’t look back to the denser doughs you’ve made in the past. Here’s what I’ve found to be the most helpful:
- Lightly wet your hand when you’re initially mixing the dough and performing the fold. This will minimize sticking and make the process much easier.
- Use a kitchen scale! This is the best way to guarantee consistency and great results. Everyone scoops flour differently, and flour itself varies enough to throw off volume measurement quite a bit. I’ve approximated volume measurements, but it’s really just an estimate when it comes to bread baking.
- The dough is “folded” one time, about an hour after mixing, to develop the gluten and give the dough some structure. No kneading in the traditional sense is performed.
- Lightly grease the bulk fermentation container to prevent sticking. Also make sure to lightly grease the shaped dough balls and the plate they’re stored on. This prevents a dry, tough skin from forming on the dough as it proofs, and it also minimizes sticking (especially if you plan on refrigerating the dough for a day or two).
- Water temperature and ambient temperature play a very important role in the timing of the bulk fermentation. Cooler temperatures cause a slower fermentation and a longer rise time, while the opposite is true for warm temperatures. In general, it’s best to watch the dough rather than the clock. Follow the loose timing guideline in the recipe, but make decisions based on how the dough is rising in your specific environment. To learn more about manipulating temperatures and to hone your bread skills, I highly suggest reading Flour Water Salt Yeast by Ken Forkish. I’ve adapted his bread techniques here and in a number of my favorite bread recipes– he’s the king of artisan baking.
- Here’s a great video on how to shape the dough into a ball. You want to create enough tension that the ball holds its own shape, but you don’t want to overwork it and lose much of the gas that has built up.
- make the best homemade pizza sauce for the ultimate artisan pizza!
how to make this artisan pizza dough ahead of time
This pizza dough can be made, shaped into a ball and refrigerated for up to 2 days. It couldn’t be easier to make pizza for a crowd when you have your dough all ready to go.
how to refrigerate dough:
- After shaping the dough into balls, coat them lightly with olive oil and place on a greased sheet pan or plate.
- Cover tightly with plastic wrap.
- Refrigerate for up to 2 days.
- Shape dough for pizza, straight from the fridge. There’s no need to wait for it to warm up: just shape, assemble and bake!
Example timeline:
9:00 AM: mix flour and water, hydrate yeast
9:30 AM: mix in yeast and salt
10:30 AM: fold dough and transfer to lightly oiled container for bulk fermentation
3:30 PM: divide and shape dough into balls. Cover tightly with plastic wrap and refrigerate until ready to use. It could be later that evening for dinner, or anytime in the 2 days that follow. As a bonus, I find the chilled dough is easier to work with!
how to freeze the pizza dough:
This pizza dough can be frozen for up to 3 months. It’s best to freeze the dough right after shaping it into balls (through step 4).
- Line a sheet pan with parchment paper. Lightly grease the paper and the dough balls, then cover loosely with plastic wrap. Freeze overnight.
- Wrap the frozen dough balls in plastic wrap and store them in a resealable plastic bag.
To thaw, transfer the dough balls to a sheet pan and defrost in the refrigerator overnight. This is the easiest and most fool-proof method.
Alternatively (if you forget to thaw them overnight), you can also let them thaw at room temperature. This should only take a few hours– make sure to return them to the fridge when they’ve thawed. Keep them refrigerated until you’re ready to make pizza. Note: this is my least favorite way to thaw the dough. It is easy to forget about the dough, and you risk over-proofing it.
how to make this pizza dough for a crowd
This artisan pizza dough can be halved, doubled, tripled– you name it. The recipe scales very easily, as long as you have a container that can accommodate the mass of dough.
We have big eaters around here, so I typically assume 1 dough recipe will feed 2 people with some leftovers for the next day. That’s 1 pizza/ person.
For smaller appetites, or if you’re serving the pizza with a salad and other dishes, you can get away with 1 dough recipe (2 pizzas) for 3- 4 people.
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Printartisan pizza dough- crispy, chewy, bubbly crust
This artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 8 hours
- Yield: 2 12-inch pizzas 1x
- Category: Pizza
- Method: Bake
- Cuisine: American
Ingredients
- 500g (3 3/4 cups plus 2 tbsp) all-purpose or 00 flour
- 375g (1 1/2 cups water plus 2 tbsp) warm water, divided
- 1g (1/4 tsp) instant yeast
- 10g (1 1/2 tsp) fine salt
Instructions
-
Mix flour and all but 1 tablespoon of the water in a large bowl until just combined, then cover and set aside for 20- 30 minutes to rest. Sprinkle yeast over remaining warm water and set aside to hydrate.
-
Sprinkle salt over the surface of the dough. Stir yeast mixture and pour over dough. Lightly wet your hand, reach under the dough, and pull about a fourth of it over the top. Repeat until the center of the dough is covered. Then, using your thumb and fingers as pincers, squeeze and pinch off big chunks of dough. It’s okay to wet your hand a few times to prevent sticking. Pinch through the dough five to six times, rotating the bowl as needed. Fold the dough over itself a few times. Repeat pinching and folding until the yeast, extra water and salt are fully incorporated and a shaggy dough is formed. Cover the bowl and lest rest about an hour.
-
Fold the dough one time to develop the gluten. Lightly wet your hand, reach underneath the dough and pull about a quarter of the dough up just until you feel resistance, then fold it over the center. Rotate the bowl and repeat this folding four to five times, or until the dough has tightened into a ball. Take the entire ball of dough and invert it into a clean, lightly greased bowl, so the seam is down and the top is smooth. Cover and let rise until doubled in volume, 5- 6 hours.
-
Turn the dough out onto a floured work surface and cut in half. Working with one piece of dough at a time, shape into a ball as follows. Stretch out a quarter of the dough just until you feel resistance, then fold it back over the center. Repeat stretching and folding the remaining three edges until the center is covered and a loose ball is formed. Turn the ball over so the seam is down and place it on an un-floured area. Cup your hands around the dough and gently pull it towards you, dragging the bottom along the counter to create a bit of tension. Rotate the ball 90 degrees and drag it a few inches towards you again. Repeat rotating and gently dragging until the top of the dough tightens up and the ball is round.
-
Transfer to a greased plate and repeat with remaining dough. Lightly oil the tops, cover and let rest at room temperature for about an hour. Preheat oven at this time. If not using right away, cover tightly with plastic wrap and refrigerate until ready (for up to 2 days).
to make pizza:
-
Place pizza steel, stone, or inverted baking sheet on the middle rack of the oven and preheat to 500°F (or as high as it will go). Let oven heat up for at least 45 minutes. Generously flour a pizza peel and set aside. Alternatively, lightly grease a cast iron pan with olive oil and set aside.
-
Place one dough ball on a floured surface and flatten the middle into a large disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to gently shape the dough into a 12-inch circle. Lay on prepared pizza peel and adjust shape into a circle, being careful not to squish the outer edge. Jiggle the peel to make sure the dough isn’t sticking, and add more flour if it is. Alternatively, shape the dough to the size of your prepared cast iron pan, then place it inside.
-
Add sauce and toppings to pizza dough, leaving the 1-inch perimeter empty. Slide pizza onto the hot steel and bake for 5 minutes. Turn on the broiler and broil for 2- 4 minutes, or until cheese is melted and crust is golden and blistered. If using the cast iron pan, bake for 15- 20 minutes and broil for the last few minutes to get spots of char. Repeat with remaining pizza dough and toppings.
Notes
Recipe technique adapted from Flour, Water, Salt, Yeast by Ken Forkish
Nutrition
- Serving Size: 1/4 of a 12″ pizza
- Calories: 228
- Sugar: 0.2g
- Sodium: 488mg
- Fat: 0.6g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1.7g
- Protein: 6.5g
- Cholesterol: 0mg
Keywords: artisan pizza dough
I literally never comment on recipes but this was too good not to. I’ve tried several different pizza crust recipes and they were just “ehhh”. This was perfectly crispy and charred on the outside and chewy/fluffy/airy on the inside. My only difference was I was out of AP flour so had to substitute bread flour but was still perfect. Also i preheated a big cast iron skillet to 500 and baked about 7 minutes
★★★★★
This made my day! I’m so glad you loved the pizza dough!
Hello,
Did you happen to notice that when increasing recipe size the only measurements that increase are the metric? Thank you for this recipe, I use it every week and love it!
Yes I did, it’s so annoying! Sorry for the inconvenience there. I’m so glad you like the recipe though!!
This recipe was a lot of work compared to several other “best pizza dough” recipes I found on google but after tasting this – omg – the other recipes are a joke. This is the holy grail pizza dough recipe I have been looking for. I know it will get easier as I get used to making this more often. I used King Arthur organic bread flour. I also discovered that freezing this raw dough after the final rise and then thawing overnight in the fridge works just as well with no quality reduction.
I’m so happy to hear you loved this pizza dough! It really does get easier once you get used to working with it. Freezing is a great idea!!
This is an amazing pizza dough recipe , letting the flour mixture rest and adding the yeast bloom later made such an amazing crust came out beautiful light fluffy and airy and so very easy , The hardest part of this recipe is the long rise : ) .. love it
Thank you !!
★★★★★
Thank you so much! The waiting is the hardest part!
Had this pizza dough this weekend – it was amazing!!
So happy to hear that! It’s a great dough!
Can this recipe be used to make sub rolls?
I’m honestly not sure, I’ve never tried it as anything other than pizza or focaccia! I’m leaning towards no, because it’s a very slack and wet dough that only gets one fold to develop the gluten. I just don’t think it has enough structure for a roll type of bread.
I really wish you have a video demonstration for this recipe ;( English is not my first language so I don’t think I can follow some of the steps in the recipe because I can’t understand them. Still going to try though!
Oh that’s a great idea!! I’ll make one in January!
This is my current favourite recipe for making pizza! It was as bubbly and billowy as promised… so worth the wait. Also looked like I pulled it out of a wood oven post-broiling! I just substituted bread flour for 00/regular flour.
Thank you so much for posting this and for the detailed instructions, Indi!!!
I’m so happy to hear this!! The broiling part is the best!
Hi! I plan on making this asap, jw what rack of the oven should I cook the pizza on?
middle!
I made it! And it’s better than ANY pizza we’ve ever had. I made it trying to replicate brick oven pizza and it’s perfect! My family loves it. Have you ever used this dough for calzones? Would i need to make any modifications?
★★★★★
Yayy that’s awesome!! I’ve never tried it with calzones, but I don’t see why it wouldn’t work. The hardest part would be shaping them, since it’s such a floppy dough. Worse-case scenario, it turns into a messy folded over pizza thing– it should still taste delicious 🙂
I hate it, just kidding I love it it is very fluffy and soft, it is the best
hahaha yayy!!
This turned out wonderful! Great recipe!!
★★★★★
so happy to hear this!
I’ve been searching for years and I found it! This is the first at home pizza recipe that I felt compared to my favorite pizza places, thank you so much!!!! This was also the first post I saw on your blog, can’t wait to check out the rest 🙂
★★★★★
Yes!! I’m so happy to hear this!!
I bought a pizza stone to try this recipe. The flavor and texture is amazing. I let it sit over night and it was so good. I did have trouble manipulating the dough. It would be great if you did a video showing how you shape it!
★★★★★
It is a tricky dough to work with, but so worth it! I’m planning on making a video in the next month or so– I hope that will help. It also just takes practice, so keep using that new stone!
Oh!! I am REALLY looking forward to the video!!!! This looks amazing!!!!! PLEASE MAKE THE VIDEO!!!! 🥰
I totally will!! it’ll make it so much easier!
Just made it today. I want the video also………..but I did my best……….took my time….and time is what you need…..but let me tell you. I was the best crust I’ve ever tried to make. Light, air bubbles……..crispy on the out side and soft and chewy on the inside. YUMMY!! I’d try it if I were you………….and think about it……….if it doesn’t turn out ………..you’ve only wasted a little flour and some yeast.
★★★★★
This recipe in particular could really use a video in how to work the dough properly.
Please make the video. I didnt understand the one fold and then the pinching chunks??.and do what with them? I did my best and I’ll try my creation later today. Just hoping it’s what I’m expecting, but I’d appreciate watching a video.
OMG!!! This morning I didn’t feel real confident in what I was doing eg…. pinching….folding…. we need that video 🙂 Apparently I didn’t do bad cuz………..this dough was sooooooooo good………just what I was looking for. Made my day!! yummy, yummy, yu mmy. It was so good my husband said …….well we never need to buy another pizza. lol ..lucky me 🙂 He absolutely loved it. Thank you. How long will the spare stay in the fridge?
★★★★★
Ah I’m so happy to hear this!! I know, the process is simple but it’s a lot words that will make so much more sense in a video. I’m so glad you stuck with it!!
Indi, I made the dough for the second time today. The dough tasted good but this time I didn’t get any bubbly pockets and it was a little more chewy. Any idea what I did wrong??
Do you think it rose enough? I find it can take a really long time if it’s cool inside– this time of year I tend to park it near the fire or a warm oven. That’s the only thing I can think of!
This was an amazing recipe! Nothing new with the ingredients BUT the processing of the dough created the best homemade dough I’ve ever had (or personally made). Thank you…THANK YOU for sharing!
★★★★★
Thank you!!!
One of my favorite pizza dough recipes yet. We love the chewy, bubbly, flavorful crust. Well worth the time and effort. Thank you! Question: if using from the fridge, do you bring to room temperature first or use cold?
I’m so happy to hear this! No need to bring to room temperature– just shape, top and bake! I find it’s easier to shape when cold, too, so it’s a added bonus 🙂
Wonderful. Thanks so much! A fantastic recipe.
★★★★★
Made this last month and turned out great but was very wet. Pizza was awesome, crust was chewy and crispy like we live it. Decided to make again today and was thrilled that you now have the video up. Makes it much easier to see how wet it should be. Can’t wait until tomorrow to cook it, I’m sure it will be even better! THANKS SO MUCH fir keeping your word and uploading the video.
Best pizza crust ever!
Of course!! Yes, it is a super wet dough– it definitely takes some getting used to. I’m so glad the video helped you!!
Hi Indi—-I have searched for a dough that looks just like the one in your (new) video…and have finally found it! Your intstructions in the video were easy to follow and since I am a visual learner, made much more sense to my brain that just reading the instructions. Thank you! Question—If I want a bigger pizza than my stone provides, can I use an aluminum pizza pan to cook it on and not the stone? Made my old recipe for dough tonight and even though it is good, it is not “the best”. And I want to make it as close to your photo as I can. What kind of mozzarella did you use?
Thank you! I don’t see why that wouldn’t work– the only downside is the bottom of the pizza won’t get as crisp as it would with a preheated stone/ steel. Just shape the dough on the aluminum pan, slide it in the oven, and add a few more minutes to the bake time! I used whole milk low-moisture shredded mozzarella. I hope that helps!!
could you use whole wheat? Im a special diet that doesnt allow me to eat refined carbs.
Probably! I’ve only tried it with 100% all-purpose, so I don’t know for sure how it will turn out. Normally I would suggest starting out by substituting 25- 33% of the all-purpose flour with whole wheat. Since you don’t eat any refined carbs, you could certainly try 100% whole wheat. It will be heavier and denser, and you won’t get the same airy/ crispy texture. But you’ll get a pizza dough!
Absolutely the best pizza dough recipe I have ever made. The crust was chewy and crispy and perfect. The video was exceptionally helpful; thank you!
★★★★★
Yayyy thank you!! So happy to hear this!
Without any doubts the best pizza recipe I’ve tried. Over the summer I’ve gone through dozens of recipes in search of the perfect crust and this one won my heart. Takes quite a bit of time but it is oh so worth it. Thank you so much for sharing it, never imagined that googling “bubbly crusty pizza recipe” would get me such fine results. Greetings from Uruguay.
★★★★★
Hahaha thank you!! So happy to hear this!
I could ask you what flour brand and type did you used? I am uruguain too but I don’t get the correct dough texture.
Thanks.
I love Bob’s Red Mill and King Arthur!
Hi,
Most of the pizza dough recipes have some sugar or honey added.
Just wondering if this would enhance the flavour or why is there none added to this recipe?
Thanks
I don’t think it needs any added sweetness, but feel free to try with some! the fermentation is so long and slow, the dough develops a ton of flavor on its own.
I’ve been looking for the perfect pizza crust—and This is it! So delicious and turned exactly like picture. Thank you so much for this wonderful recipe!
★★★★★
thank you so much!!
I found this dough precisely the texture I wanted. Living in Europe, I have access to flour milled specifically for pizzas — 00 in Italy or a modified T45 in France. My dough had a wetter consistency than I see in the video. I use a kitchen scale when cooking, particularly with new recipes, and I measured exactly according to the recipe and followed the instructions exactly. I suspect that my flour contributed to the high moisture content of the dough. Being so wet, I found the dough quite difficult to work in the shaping phase (again, my dough had a much wetter texture than in the video), requiring the use of quite a bit of additional flour. My oven reaches about 265 degrees Celsius, and I baked my three pizzas (approximately 10 inches in diameter) on my cast iron comal. I preferred the one I baked for 12 minutes. My husband and I both found the efforts rewarded by the quality of the crust: the slices did not droop when held horizontally; the bottom had crisped nicely; and the cornicione (outer edge) had a satisfying crisp exterior, a beautifully soft, bubbly interior, and a delightful chewiness. I shall be making the dough again today with a couple of modifications: increasing the flour to 520 g (to reduce the wetness a bit) and increasing the salt to 12 g (since one eats more crust with this style of pizza, we though the crust could benefit from a bit more salt.) Also, I will let the dough ferment in the refrigerator for a day or two. I usually ferment my other pizza doughs slowly in the refrigerator for at least a day. The flavor develops much more from longer, slower fermentation, we find. My enthusiasm for this recipe find, however, led me to abandon my principles and bake this crust without my usual patience. I highly recommend this formula and method for making and baking a dough which results in a remarkably good pizza.
★★★★★
Awesome! Thank you so much! And yes, I agree, I bet it was just flour variation that caused the dough to be extra wet. It is so much easier to handle when it’s been refrigerated, so definitely give the long and cold fermentation a try!
I settled on 510 grams of my pizza flour, Mon Fournil Farine à Pizza, and that worked a treat. I tried the refrigerator fermentation, and I, surprisingly, find that I prefer the “make it in the morning / use it that evening” approach. I admit to using a shortcut: I do the mixing in my KitchenAid with the beater attachment. I mix the flour, salt, and about 3/4 of the water until well combined. I let that rest for half an hour (covered by a kitchen towel), proving the yeast in the remaining water at the same time. I then mix in the yeast, re-cover with the towel, and leave it until dinner time. One last note: I learned about dough dressing from Domenic D’Angelo’s little pizza book. Mix some sugar; lemon juice or vinegar; and oregano powder or Italian herb seasoning and/or optionally garlic powder. Stir until the sugar dissolves completely (use just enough juice or vinegar to dissolve the sugar). Using a staff mixer, mix in olive oil a little at a time until you get a somewhat sturdy emulsion. Brush this emulsion on the shaped dough before adding toppings or after baking or both. This dressing of the dough adds a bit of shine, aids in the browning of the crust, adds just a bit more crunch to the skin of the dough, and imparts a subtle enhancement to the flavors of the pizza. Again, thanks for this terrific addition to my pizza repertoire. I’ve had THE recipe for thick crust and THE recipe for crispy thin crust for years. Now I have THE recipe for puffy, airy, holey, chewy crust for which I’ve long searched.
Hello David!
Thank you for your feedback!! I have followed this recipe in the past making pizza with “O” pizza flour; it was mind-blowing.
You seem like a pizza aficionado.
May you please share your recipe for your find on THE thick crust and THE thin crust pizza? I am trying to recreate the best homemade pizzas. Also for the dough dressing, may you provide the metrics (I, too, use a kitchen scale)?
Please, if you have any time, may you email me: moy.young2@gmail.com?
Warmly,
Moy Young
I too found the dough quite wet and lacking in salt, however, it is the best pizza dough I have ever made.
★★★★★
I have tried several dough recipes, this is by far and wide THE best recipe. My family and friends raved about it. I am tossing all my other recipes in the trash. Thank you
So happy to hear this!! Thanks for giving it a try!
So I made this recipe again today and it wasn’t wet enough???? It was actually quite dry. It was a new bag of flour but it turned out so differently from last week. Arrggg
Hmm are you using a scale to measure your flour and water?
No. Should I? Thank you
I would! weight is the most accurate method. if you’re having trouble with consistency, that’s the first place I’d start!
Hey Indi…I noticed that measurements in cups do not scale when selecting X2 or X3 (only the metric measurements scale). This could be the issue if the person wasn’t paying attention. Thank for sharing your recipe and tips.
yeah, I need to figure out how to fix that. Thank you!
Thank you
Boyfriend and i were jealous of our friends’s outdoor brick pizza oven. We set out to try to make the best “oven” pizza we could. This dough recipe really upped our game–THANK YOU!! The texture was worlds different from my old dough recipe. We also started using our cast iron pot to cook it, which may have made a big difference as well. I was so empowered to be able to make my own artisan pizza.
Yes!! That’s so awesome to hear!!
Can you use live yeast? How much would you recommend?
I’ve actually never worked with fresh yeast, so I can’t say for sure. But it looks like it should be fine if you just double the amount. Let me know how it goes!
Tried it with normal yeast, wow!! Will try with fresh yeast next time and report back. Thanks, so good!
awesome!! thank you!
Good morning Indi would you have a recommendation for a scale? Many thanks
of course! I have this one and it’s great! https://www.amazon.com/gp/product/B0007GAWTG
I’ve been making pizza dough for ages, but never really felt like my recipes achieved the crust I wanted. This one was a game changer for me. I don’t comment on sites very often, but wanted to let you know how much I appreciated both the recipe and the detailed directions/video. Awesome pizza dough. Thanks much!
thank you so much!!
Great recipe! I’m currently on the step of the ferment. I will plan on making the pies tomorrow but I’m unclear on the refrigerator process.
Do I let it bulk for 5-6 hours before putting it in the fridge?
What do I cover with?
Do I news to let the dough rest once it comes out of the fridge?
Thanks!!
Thank you! You’re right, I wasn’t very clear on the process! Sorry about that. I updated the post with more details, but yes– let the dough bulk ferment, then shape into balls and refrigerate. I find it’s best to coat the dough balls in olive oil (and the plate/ sheet pan you store them on) and cover tightly with plastic wrap. Hope that helps!
Hi, I’m using active dry yeast instead of instant yeast. Should I be concerned if it does not foam? Will the dough still rise?
I’m sure it’ll be fine. The yeast will only get foamy if there’s sugar in the water to ferment (proofing). And to be honest, I don’t really worry about proofing as long as I know the yeast has been stored well and isn’t close to the expiration date. Here’s a great article to learn more: https://www.kingarthurbaking.com/blog/2015/09/25/active-dry-yeast
It’s our silver wedding anniversary soon and we don’t do smushy anniversary stuff these days, LOL, so we decided to treat ourselves to a Roccbox pizza oven!! I’ve been searching for a great dough recipe (have made my own for years; its ok, but nothing great), and now at last I found you! Cannot wait for the Roccbox to arrive next week to test this out! Thank you for sharing!
★★★★★
That sounds like the best anniversary gift ever!! This pizza dough won’t disappoint!
Well Indi.. you are officially our favourite chef!! Our Silver Anniversary Pizza & Champagne night exceeded expectations!! This Pizza dough was the best we’ve ever tasted! I can’t believe I made it myself! Heartfelt thanks for sharing this spectacular recipe – you’ve made this household extremely happy! xx
Yayyy!!! Thank you!! What a special and fun way to celebrate!
We got an Ooni pizza oven and have been making pesonal pizzas evey Saturday night for the entire pandemic! I discovered this dough a couple of months ago and tried to make it whole wheat but hoestly its better just as is. It is just perfect. We experimented with many over these past months but this is the one! I love the process too–it is super super easy and always always comes out right! Youve helped make our Saturday pizza nights so wonderful!
I love hearing this! I really need to start personal pizza Saturdays in our house– such a great idea.
I doubled the recipe and saw my dough was a bit too wet and sticky so i added a bit more flour and let it rise. The top of my dough was a little dried out after rising for 6 hours so I was worried but needless to say, the crust turned out amazing!! My go-to recipe and I’m glad I have 3 more left to store away for the future. This was such a foolproof recipe and tasted like the best crust I ever had. I impressed the family and thank you for sharing.
★★★★★
So happy to hear this! it is a very resilient dough!
Finally after years of trial and error I found this gem, getting the fluffy in my pizza and someone who understands how important this is – i’ve been searching forever and its missing in every other recipe i’ve ever found!
I came back to this recipe after a while away and so excited to see the video. Very helpful in explaining the steps. I have shared this with many friends and family after they tried my pizza.
★★★★★
I’m so happy to hear this!! Thank you!
Hi, I am looking forward to trying this recipe next pizza night. One question, have you tried substituting semolina for some of the flour?
Thanks
Steven
Hi! I’ve actually only made it with all-purpose, but I’m interested to hear what it’s like with semolina (or even bread flour)!
I made this recipe with the bread machine for the kneading/proofing, and it was awesome!
Thank you!
oh that’s so cool to hear that it works in a bread machine!! thanks for sharing!
Almost every Pizza dough recipe I’ve read indicates that salt kills the fermentation of the yeast. But, in your video you pour the yeast/water directly onto the salt. Help?
Of course! If you left the yeast on the salt for a while, then yes the osmotic pressure would definitely kill some of it. Since we’re mixing it all right into the dough, it doesn’t really matter. Even if some of the yeast did die, there’s enough yeast and the rise time is long enough that the population will still take off. So no worries– it’ll be fine!
I made this recipe yesterday for a small dinner gathering. Despite experience making pizza from scratch at home, I had a bit of a trauma getting the wet dough to slide off the peel and onto the baking stone. After I adjusted for this, the baking went pretty well. I followed the recipe to the letter throughout and my guests were very pleased with the results. I thought it came closer than anything I have done at home, to the bubbled, chewy and blackened crust one experiences from pro wood or coal fired ovens (really, you get “browned” not “blackened” crust bottom in a home oven, even at 550 degrees). The wet dough was easier than I thought it might be to work with (except for getting the peel slide technique down). Great recipe!
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Thank you! You really do have to be generous with the flour and do the “jiggle” check to make sure it doesn’t stick– I’ve had some traumatic experiences with that too!
Hi! I made this dough once before and it was great! I’m now making it a second time and I’m just curious for more info on the folding & pinching process. Would we get the same end result from just dumping it on the counter and kneading? Or making it in a stand mixer with a dough hook? Making it per your instructions, I’m not handling the dough very much. Is there a reason for that? I feel like a lot of dough recipes I’ve made instruct you to knead the dough for several minutes to develop the gluten. Just curious! Thanks for a great recipe!
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Of course! I should add more background info about the process! But basically, there are different ways to develop gluten. This dough is similar to the concept behind the no-knead dutch oven breads. The hydration step in the beginning and the long rise time give the enzymes in the flour time break down the proteins (glutenin and gliadin). Gluten is then formed from those proteins much more efficiently, without much kneading required. The pinching/ folding to mix in the yeast and the final fold is enough to align the gluten strands (what we achieve with kneading). The key for it to work is the high hydration dough and time.
I think it would probably be fine all thrown together in a stand mixer, but you wouldn’t get the hydration step (and if you did, it would be more effective to pinch in the yeast than use a mixer). So by hand is honestly the easiest! I hope that makes sense!
Hi! Hope you’re doing well. I haven’t made the recipe yet, but I would like to know if I can freeze it raw and for how long (one or three months?). I’ve read the comments and I think it will be the best pizza dough I’ll ever make! Thank you 🙂
Yes you totally can freeze it! If you wrap it tightly, 3 months should be fine! I’m going to update my post with more details. 😊
So glad I tried this recipe, it is the best!
Video really clarifies things. Hubs and I don’t care so much for red sauce on pizza so much. I used garlic confit mixed with some pesto, on this crust…..great pizza! Thank you!
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Thank you! The technique is so different from the way we usually think about making bread dough– I’m glad the video helped you!
I have being making pizzas both for leisure and professionally 8 yes and this is my now favorite dough to make. Come out just as described. Airy.. puffy.. chewy and great flavor. Anyone who tosses the crust… I highly doubt you will with this recipe. I left my dough in fridge for 2 days because I was too busy after the 24 hour rise to make one. So it was in my fridge balled up for 2 nights and made by noon that day. It came out beautifully.
A definite keeper and will continue to use.
Thank you for sharing this recipe.
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Thank you so much! I’m so happy you enjoyed it!
Indi let me start off by saying I am yeast challenge so having said that when the pandemic hit and cooking at home became the norm we started to make pizza at home our local store had artisan pizza dough in the freezer section well it was good until they no longer had it so I started looking for a recipe and came across yours I read all the comments watched the video several times well I started this dough at 5 pm and finished it at midnight. We had our pizza tonight and I will never buy pizza dough again. Thank you for a great recipe.
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Ahh I’m so glad you tried it and loved it!!
Multiple trials of other recipes with mixed results. Just made 8 individual pizzas with 20-something y.o. nieces and nephews and they raved about the taste and texture and crunchewiness! Unbelievable results with overnight 6 hour rise, 8 portions balls before work today in fridge, warmed up this evening and 3 pizzas at a time on 550 degree stones in oven. They are all from New York City so they know what real pizza is!!!
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The New Yorkers are the true test! That’s so great!
Hi! I am planning on trying this recipe! Can the dough be frozen?
Yes! You’ll find directions on how to freeze it in the blog post above! Can’t wait to hear how to goes!
Hi! (sorry for my english speaking)
What is the amount of water for the yeast its is 1 tablespoons ou 2 tablespoons? Because ont the repipies its say: ”375g (1 1/2 cups water plus 2 tbsp)” but on the instruction its say: ”Mix flour and all but 1 tablespoon of the water…”
I did the recipe i put 2 tablespoons of water for the yeast.
I made the recipe in grams exaclty i follow but the water was just way to much its was so so sticky that i have to put a alots of flour. I dont thing the grams is right & my mesure in grams is good no defect. I have not tested the pizza doug because i will make the pizza for tomorrow i hope its will still work.
Hello! Sorry for the confusion! Just measure out 375g of water and scoop out about 1 tbsp for the yeast. The amount for the yeast isn’t that critical– we just don’t want to add more than 375g total water to the dough. Hope that helps! There’s also a video in the post that might help give you an idea of the dough consistency.
Hi,
500g all-purpose flour, 375g water etc…..
What i wanted to say is that the gram measurements don’t work well as the dough gets super too sticky so i had to add a lot +++ of flour. Next time i will take the measurements in a cup. Thanks for water 1 tablespoon and the yeast. yes I had already watch the video. I am going to cook the pizza today i’m sure the result will look good! This recipe is simple and i love it! The dough is easy to work.
Wow awsum pizza!
I spread the pizza well but it was a bit difficult, but the result of the pizza was not thin but medium thick, even i had it stretched well but anyway it was delicious the dough was very well cook it’s the best pizza i ever done! A super puffy pizza lol Thank’s for the recipe!
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Hi!! So excited to make this! Just a few clarifications:
1. If I plan to keep the dough in the refrigerator for up to 2 days, do I put each shaped dough ball in a separate plate (not bowl) and cover each plate tightly with plastic wrap? Was just thinking this might hinder it from “growing”? Lol.
2. If I plan to keep it in the freezer (for later than 2 days use), do I put each dough ball straight into the freezer after shaping them? (coated with olive oil + covered loosely) Then after keeping them overnight in the freezer, take them out again and wrap individually with plastic wrap?
Thank you so much in advance! This seems like a very promising recipe. Really can’t wait to make it!! 🙂
Hi! Yep, covering with plastic wrap is totally fine. They’ll just relax out (vs puffing up), so don’t worry about the wrap. Just make sure to coat them in olive oil to prevent a skin from forming and to prevent them from really sticking to the plate/ each other. I find it’s easiest to spread them out on a sheet pan!
Yes to the freezing plan– that’s exactly how I do it and it works great! Good luck and report back!
I have tried countless pizza dough recipes over the years and there is always something missing, until I found this one! I keep coming back. It is great for the oven or the grill. It gives you good chew AND crispiness to your crust. It is flavorful due to the long rise, so please do not be tempted to try to speed things along. It scales up very easily. Thank you for a great recipe!
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So happy to hear this! Thank you for trying it!
I love this recipe! It makes the perfect crust! I have a question, just wondering what the purpose is for sprinkling the salt on top of the dough instead of incorporating it in with the flour.
Thanks
Great question! A lot of things are actually happening during that first step of hydrating the flour and letting it sit. It’s broadly called “autolysis”, where enzymes in the flour are activated by the water and begin to breakdown proteins and starches. It helps gluten develop to minimize kneading, and it helps the dough become stretchier (which helps with those good bubbles!) Salt slows the enzyme activity and tightens the gluten, so it’s best to just add after the autolysis step along with the yeast.
Anyways– hope that wasn’t too complicated! I’m so happy you love it!!
I never leave comments, but as a big time pizza lover always trying new recipes, my search is over. This is the BEST pizza dough I’ve ever made. I’ve always tried to get the balance of chewy and bubbly crust and this is it. I used regular AP, let the dough rise in my oven on “proof” mode, and let it rise overnight for its last rise. I always bake my pizzas at 500, but I’m going to try a higher temp next time to see if I can get it a little crispier. I will also say this recipe makes 2 large pizzas with a thicker crust, so I may even divide this by 4 to get a thinner, Neapolitan style crust next time. Thank you Indi – great recipe!
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Thanks so much! So happy to hear this!
I have had a pizza oven for more than10 years and have tried at least 10 different dough recipes each year and none have come out as perfect as this one. Thanks so much for sharing such a treasure. Another bonus is we could get the dough ready hours ahead and be cruising by the time everyone arrived for the party. All the very best to you!
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That’s SO great to hear!! I love how flexible the timing is with it, too! It can hang in the fridge for a few days, no problem. Enjoy!!
This is the best pizza dough I’ve ever made. My boyfriend kept saying, “So you can make this again, right???” I only had time to follow steps 1 to 3. Then I split it and put it in ziplock bags overnight. It was chewy, bubby, crispy … perfect. My search for the perfect pizza dough is finally over. Thank you for this amazing recipe!
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Ahh thanks for sharing!! I love hearing this!
I’ve Made a lot of pizza for my husband and I and we’ve been looking for a better pizza dough. I happened upon this one and made it tonight. Best recipe ever!! We’ve finally found the best ever pizza dough recipe!! Well worth the extra effort! Thank you so much!!
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Ahh thank you so much for sharing!! I love hearing this!
Thanks a lot for the recipe! I made pizza today, it’s amazing!
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Thanks so much!!