Homemade Pizza Dough

Whether we’re talking a Chicago deep dish, an NYC Sicilian grandma slice, or a classic Italian margherita pie, I think we can all agree—pizza is the perfect food. While everyone’s got their favorite pizza joint, great pizza is also possible to make right at home. With the right combination of simple ingredients, quick prep, and slow (but not too slow!) proofing time, you can produce a pizza dough that’ll rival the hottest pizza spots. Here's how to achieve the best pizza dough possible.

What People Are Saying:
"Loved this...easy to prep, time does all the work. Nice that with the 12 hour proof time you can make it early in the morning and then it's ready when dinner rolls around. Putting this one on the fridge." - inf7563

"Perfectly crispy while still chewy. Love!" - RamsRecipes

How To Make Homemade Pizza Dough

INGREDIENTS

• Kosher Salt: Salt is more than a flavor-enhancer here—it actually fortifies the gluten network in your dough, resulting in a chewier, more elastic crust that stands up better to toppings.
• Bread Flour: I strongly recommend seeking out bread flour for this recipe. Though 00 flour (a finely ground Italian flour) is widely known as the pizza flour, I found that dough made with bread flour simply tasted and behaved better. All-purpose flour, on the other hand, yields a less stretchy and elastic dough due to its lower protein content. Trust me, stick with bread flour.
• Honey: I included honey for several reasons, sweetness being the least of them. First, it results in a better rise by giving the yeast a little something extra to feed on. Second, it helps the dough brown quickly and deeply in the oven. And finally, yes, it adds a subtle sweetness, just enough amplify the flavor of the dough.
• Active Dry Yeast: It activates quickly and reliably in lukewarm water and is excellent for long, slow proofing, which is when all the flavor development happens.

STEP-BY-STEP INSTRUCTIONS

Get started by grabbing a large bowl and a whisk and whisking together the salt and 3 1/3 cups bread flour; make sure the salt is evenly distributed. Now, grab a medium bowl and vigorously whisk together the honey, yeast, and 1 1/3 cups lukewarm water (about 100°) until the yeast is nearly dissolved. Pour the mixture into the bowl with the flour and mix with a wooden spoon or your hands until a cohesive dough comes together. Turn the dough out onto a clean work surface and knead with 3 to 4 Tbsp. flour until smooth, 1 to 2 minutes.

Lightly flour another large bowl. Form the dough into a ball and transfer it to the floured bowl. Cover with plastic wrap and let sit at room temperature for at least 12 hours and up to 18. This long fermentation period gives the yeast plenty of time to gradually break down the sugars in the dough (and the honey) into organic compounds that produce deep, complex flavors. Try not to shortcut this step.

Punch down the dough to deflate it, then turn it out onto a clean work surface and form it into a loose ball. Now, grab a section of the dough from its sides, lift it up, and press it into the center. Repeat this fold until you’ve worked your way around the dough; about 8 folds in all. By the end, the dough should form a tight ball. Let rest for 10 to 15 minutes.

Meanwhile, preheat your oven to its highest setting (550° or as high as it goes) and place a rack in the lower third. If you’ve got a baking stone or steel, place it on the rack; if not, place a baking sheet on the rack during the final few minutes of preheating.

Divide the dough into 2 pieces. Working with one piece at a time, stretch the dough to a 14" round on a pizza peel or flour-dusted work surface; use your fingertips and palms and work from the center outward.

Spread the dough with sauce, if using, and then top with your desired toppings, distributing them evenly and leaving about a 1" border.

Slide the pizza onto the preheated stone, steel, or baking sheet and bake golden brown. This should take about 15 minutes, depending on the heat of your oven. Repeat with the remaining piece of dough.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• How long should I proof the dough? After experimenting with a wide variety of proof times, I ultimately found that fermenting your dough on the counter for 12 to 18 hours resulted in the best-tasting pizza. That said, I understand that not everyone has that much time (or counter space!). As a shortcut, you can proof your dough in the fridge for 2 hours, then at room temperature for another 2 hours. Your dough won’t have quite the same depth of flavor, but it will still taste good. If you choose this second method and your dough is too cold to stretch after you punch it down, let it sit out for 10 to 20 more minutes before trying again.
• What is the ideal water temperature for pizza dough? Whichever proofing method you choose, make sure your water temperature is between 70° and 100°. If you don’t have a thermometer, just know the water should feel like warm bath water.
• What temperature should I bake pizza at? For the best results, set your oven to its highest temperature (500° or above!) and place your pan or pizza stone on the rack closest to the heating element. Speaking of pizza stones, I think they’re great, but I also know not everyone has one. You can still get a crispy crust if you use a sheet pan. Whichever you use, don’t oil your pan! Dusting it with a little flour before stretching your dough will be enough to keep it from sticking.

Storage

This recipe makes enough for 2 (14") crusts. The dough is a great option to make ahead and store. It’ll keep in a floured-dusted airtight container in the refrigerator for up to 5 days. Bring to room temperature before using. You can also freeze the dough for up to 1 month. Thaw on the counter and let come to room temperature before using.