Best Homemade Pizza Dough Recipe
About this recipe
If you're looking to make pizza at home that rivals your favorite pizzeria, this homemade pizza dough recipe is a must-try. With just a few simple ingredients, you can create a chewy and crisp crust that will impress everyone at the table.
Natasha from Natashas Kitchen shares her family's favorite pizza dough recipe, which not only tastes great but is also easy to prepare ahead of time. This dough requires some patience but rewards you with incredible flavor and texture.
Ingredient notes
- 300 ml warm water (105-110˚F) is needed for the dough.
- 1/2 tablespoon of fine sea salt is used, not just a teaspoon as some might assume.
- The recipe calls for 3 1/3 cups (420 grams) of all-purpose flour.
Tips from Natashas Kitchen’s video
- Make sure your water is warm, not hot, to avoid killing the yeast during proofing.
- Let the dough rise at room temperature for about 4 to 5 hours until it doubles in size, but keep it below 110 degrees Fahrenheit to ensure the yeast remains active.
- Folding the dough eight times helps strengthen the gluten and trap carbon dioxide, which creates those desirable bubbles in the crust.
Good to know
- How many pizza crusts does this recipe make?
- This recipe makes two pizza crusts, each 10 to 12 inches in diameter.
- What is the ideal temperature for proofing the dough?
- The dough should be kept at room temperature and not exceed 110 degrees Fahrenheit while proofing.
- How long should I let the dough rise?
- Let the dough rise for about 4 to 5 hours or until it has doubled in size.
- How long should I refrigerate the dough?
- Refrigerate the dough for at least 24 hours and up to 5 days for the best flavor.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
To make the pizza dough, start with 1 1/4 cups of warm water (300 ml) between 105 to 110 degrees Fahrenheit.
- 2
Add 1/2 tablespoon of fine sea salt and 1 teaspoon of honey to the water, then stir to dissolve.
- 3
Sprinkle 1/2 teaspoon of active dry yeast on top of the mixture and set it aside to proof for about 5 minutes.
- 4
In a large mixing bowl, add 3 1/3 cups (420 grams) of all-purpose flour and create a well in the center.
- 5
Stir the yeast mixture and pour it over the flour.
- 6
Use a firm spatula to stir until the wet and dry ingredients are combined.
- 7
Knead the dough by hand for about 2 minutes until no streaks of flour remain and the mixture is well-blended.
- 8
Cover the dough tightly with plastic wrap and let it rise at room temperature for about 4 to 5 hours, or until it has doubled in size.
- 9
Once doubled, sprinkle your worktop with flour and scrape the dough out onto the floured surface.
- 10
Lightly flour and turn the dough to prevent sticking, then divide it into two equal pieces for two pizza crusts.
- 11
Fold each piece of dough eight times, gently wrapping the edges into the center to form a ball, seam side down.
- 12
Transfer each ball of dough to a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for at least 24 hours and up to 5 days.
- 13
About an hour before using, pull the dough out of the refrigerator to come to room temperature.
- 14
Preheat your oven to 550 degrees Fahrenheit with a pizza stone in the center.
- 15
Transfer the room-temperature dough onto a well-floured work surface and lightly dust the top.
- 16
Gently push in the center of the dough with your fingertips, then roll it over your knuckles to form a pizza crust, leaving a thicker edge for the crust.
- 17
Place the formed dough on a floured pizza peel, ensuring it is not sticking.
- 18
Add your desired toppings, such as shredded mozzarella cheese, before transferring it to the hot pizza stone.
- 19
Bake at 550 degrees Fahrenheit for 8 to 10 minutes until the edges are puffed and golden-brown and the cheese is bubbling.
- 20
Transfer the pizza to a cutting board and let it cool slightly before serving.
Heads up — we had to guess a little:
- The total time includes a minimum of 24 hours for refrigeration.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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