Pizza Dough

There are a thousand pizza dough recipes on the internet—so why not one more? I prefer using grams for measuring, as it ensures consistent results every time.

This recipe makes enough dough for a large 14-inch pizza, perfect for a classic round pizza pan.

Ingredients

(Makes one 14-inch Deep Dish pizza or two 12-inch Regular pizzas)

• 685g bread flour (or 00 flour for a more traditional texture)

• 480g warm water (100–110°F / 38–43°C)

• 1.5 tsp active dry yeast

• 3 tbsp olive oil

• 8g Kosher or sea salt

• 1/8 tsp sugar or honey (helps activate the yeast)

Instructions

1. Activate the Yeast

1. In a small bowl, combine 113g warm water (100–110°F), sugar or honey, 1 tbsp olive oil, and active dry yeast.

2. Mix thoroughly and let sit for 10 minutes until foamy.

2. Mix the Dough

3. In the bowl of a stand mixer, add the flour, remaining warm water, and yeast mixture.

4. Using the paddle attachment, mix until just incorporated.

5. Add the salt, then switch to the dough hook attachment.

6. Knead on low speed for 5 minutes, or until the dough pulls away from the sides of the bowl.

3. First Proof

7. Remove the dough and pour the remaining olive oil into the bowl.

8. Shape the dough into a ball and place it back in the bowl, coating it with oil.

9. Cover with a towel or plastic wrap and let it proof in a warm spot until doubled in size (1–3 hours). If your oven has a proof mode place covered dough in your oven.

4. Second Proof (Cold Fermentation)

10. Once risen, place the dough on a lightly floured surface and knead for 5 minutes.

11. Shape into a ball and place it on a plate or small sheet pan.

12. Cover tightly with plastic wrap and refrigerate overnight or up to 2 days (do not skip this step—it enhances flavor and texture!).

5. Storing & Using the Dough

• Use immediately or freeze in a freezer bag for up to 3 months.

• If refrigerated, let the dough come to room temperature before shaping.

6. Shaping & Baking

13. Stretch the dough to fit your pan or pizza stone (if it keeps springing back, let it rest for 10 minutes).

14. Top with your favorite toppings, but avoid over-saucing or adding too many toppings to prevent a soggy crust.

15. Bake at 450°F on the lower oven rack for 15–20 minutes, or until the crust underneath is golden brown.

    Struggling with dough shaping? Watch this quick video and get it just right! 👉 Click here!

Tips for the Best Pizza

✅ Never bake cold dough—always bring it to room temperature first.
✅ Avoid adding hot sauce directly to the dough, as it can affect texture.
✅ Less is more—too much sauce or too many toppings can make the crust soggy.