Cooks everywhere agree: this is the best pizza dough recipe! It’s a trusted resource for how to make pizza dough with the perfect chewy texture—every time.

How to make pizza dough

Are you ready for next level pizza dough? Alex and I spent the past 10+ years becoming homemade pizza experts. We’ve interviewed chefs and researched the best way to make it at home, with a few trips to Italy. So it’s with pleasure that we share our very best pizza dough recipe! The base recipe was originally published in our cookbook, Pretty Simple Cooking, but we’ve made a few adjustments to make it even better. You don’t need special equipment: just your bare hands and a passion for pizza. Here are all our secrets on how to make pizza dough⁠!

Video 1: How to make pizza dough

Here’s a video we put together to show you how to make pizza dough, from kneading to stretching! Making a great dough is all about getting your hands dirty. Watch the video first, then scroll down to the recipe to try it yourself.

Best flour for pizza dough

What makes best possible homemade pizza dough recipe? Using great flour. Over the years, we’ve found that if you want the perfect texture, use the flour that professional pizzerias use! The best flour for pizza dough? Tipo 00, a special Italian style of finely ground flour! We order ours online and use it only for our pizza dough.

Tipo 00 makes for the perfect chewy and fluffy texture, but it’s not a requirement. If you prefer, you can use all-purpose flour here. The pizza crust still comes out next level: crisp on the outside and chewy on the inside!

Order it! Tipo 00 flour $15

Kneading pizza dough

How to make pizza dough (4 tips)

Making homemade pizza dough is a fairly simple process. The only part that requires some skill is the stretching. There is also some proof time involved, so make sure to factor that in to your pizza night! Here are some things to note about how to make pizza dough:

1) Refrigerate the dough 1 to 3 days prior to baking (optional!).

Alex and I have interviewed some top rated pizzeria chefs in America and they all agree. The best pizza dough is made in advance and sits in the fridge for 2 to 3 days before baking. This helps it to naturally ferment and brings a nutty, complex flavor! If possible, make this recipe 2 to 3 days in advance of your pizza night. Of course, thinking ahead that much is not always possible! We often don’t, either. You can skip this and the dough is still incredible. (Promise.)

2) Knead the dough by hand, or use a stand mixer.

Contrary to what you might think, you don’t need any special equipment for pizza dough. Simply knead it by hand! Alex and I love the tactile nature of hand kneading. But if you do have a KitchenAid or stand mixer, it does a fantastic job and is totally hands off. The kneading time in both cases is 8 minutes. If you don’t have a stand mixer, you can also use our food processor pizza dough recipe. (It’s still tasty, but not nearly as perfect as this recipe.)

3) Allow the dough 45 minutes to rise.

Kneading takes only 8 minutes, so most of the time required for making pizza dough is letting it rise or “proof”! This recipe requires 45 minutes to proof. That means, start making the recipe about 1 hour before you’d like to eat your pizza. (Or make it in advance and refrigerate, as noted above.)

4) Stretching the dough takes a bit of practice (see the video)!

Do you need to throw the pizza dough into the air like in your favorite pizzeria? No. Pat the dough into a circle, then drape it on your knuckles to stretch it. If the dough resists stretching, set it down and let it rest for 1 minute. Once you pick it up again, the gluten will have relaxed and it will be possible to stretch.

Kid kneading dough
Even kids can help with this pizza dough recipe!

Video 2: How to stretch pizza dough

Because the stretching process is so tactile, we made another video about how to stretch pizza dough! Remember, avoid the urge to pull or tear the dough. Any time the dough starts to resist stretching, put it in down and let the gluten in the dough to relax a bit. This lets you stretch it into a perfect circle! See below.

Dough variations

Here are a few variations on this pizza crust recipe if you’re looking for other options:

Best homemade pizza dough recipe

Ready for the recipe?

And that’s it! Head down to the recipe below to follow our detailed instruction on how make pizza dough. Then let us know what you think in the comments below. See More pizza resources under the recipe for topping ideas!

This pizza dough recipe is…

Vegetarian, vegan, plant-based and dairy-free.

Best Margherita pizza
This pizza dough makes the BEST margherita pizza
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How to stretch pizza dough

Pizza Dough {Master Recipe}


  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 3 medium pizzas (about 11 inches in diameter) 1x

Description

Cooks everywhere agree: this is the best pizza dough recipe! It’s a trusted resource for how to make pizza dough with the perfect chewy texture—every time.

For the best possible pizza dough, we recommend this pizza stone. Here’s why we love it.


Ingredients

Scale
  • 500 grams* Tipo 00 or all-purpose flour (3 ⅓ cups)
  • 8 grams instant or active dry yeast (2 teaspoons)
  • 7 grams kosher salt (1 teaspoon)
  • 338 grams warm water (1 ¼ cups + 3 tablespoons)
  • 13 grams olive oil (1 tablespoon)

Instructions

  1. Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
  2. Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  3. After the kneading is finished, divide the dough into 3 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover all boules with a damp towel and allow them to rise until doubled in size, about 45 minutes to 1 hour.
  4. The dough can be used immediately. However for the BEST flavor, transfer the dough to separate sealed containers, large enough for the dough to double in size again, and store in the refrigerator for 2 to 3 days. (Alex and I don’t always do this, but we try when possible because it makes for a noticeably nutty, unique flavor that truly is the best homemade pizza dough you’ve ever had.) 
  5. **If you’re using the dough after refrigerating: The day of serving, remove the dough from the containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes.
  6. To stretch the dough, place it on a lightly floured surface and gently press it into a circle, flipping several times and adding a pinch of flour if it is too sticky. Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it around, allowing gravity to stretch it into a circle about 11 inches in diameter. Do not overwork or fold the dough. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.
  7. We bake our pizzas at 500F and use a pizza peel to transfer it to a preheated pizza stone in the oven: the bake time is around 5 to 7 minutes. See our pizza recipe posts for baking instructions.

Notes

*Using a food scale will ensure you have consistent results every time! We use this one.

  • Category: Essential Recipes
  • Method: Baked
  • Cuisine: Italian

Keywords: How to make pizza dough, Best homemade pizza dough, Best pizza dough recipe, Making pizza dough

More pizza recipes & resources

Here are our best pizza resources and recipes on A Couple Cooks:

Last updated: January 2020

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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132 Comments

  1. That’s the secret I don’t think I leave mine long enough also do you have to let it come back to Rome temputure or can you use it straight out of the fridge

    1. Hi! You do need to let it come to room temperature before cooking, otherwise it’s too hard to stretch!

      1. Hello, I absolutely love this recipe. The only change I make is that I use whole wheat and I lil dab of honey I always make 2-3 days ahead of time and the reward is AMAZING!
        Thank you so much for all the tips.. oh I should add that I pre bake for 2-3 minutes then top and bake for 7 minutes at your recommended temp of 500°. oh I just can’t say enough how great it is!

  2. Quick question! The recipe in your book uses instant yeast, and this one uses regular active dry yeast… what is the reason for this difference?

      1. Thanks for the quick response! Making the dough today to have pizza on Friday – will update you on how it goes!

  3. If I am to refrigerate the dough do I still need to cover it with a damp towel and allow it to rise before putting it in the refrigerator or I just put it in directly?

  4. I just mixed my dough following your instructions, and did not activate the “active dry yeast” which was against my instincts. I haven’t done a slow ferment before though so thought it’d be best to follow the instructions. Now I see graduals of yeast on my dough… do I need to start over? If so, it’s be helpful to make it clear to people that it needs to still be activated first!

      1. It is rising! Thank you, and sorry for the spelling errors (autocorrect!). I’m shocked and stoked, I had no idea it would still work without activation. Should I have activated it first for the most optimal results? Thanks!

          1. Hello! When I clicked on the Tipo 00 link you provided, it took me to Amazon with a listing of a brand called Antimo Caputo soft wheat flour. Is this the brand you use for your pizza dough? There seem to be so many different brands out there. I want to make sure I use the same one you use. If you can send a screenshot of the exact one that would be great. Also, I tried your pizza sauce recipe and love It! Sad to say I am not very good in the kitchen, but I like your simple recipes and the pizza sauce was a hit! Thank you for providing such wonderful tried and true recipes that are easy enough for me to try.

          2. Hi! Yes, the Antimo Caputo brand is the one that we usually buy. We’ve tried several brands and they’ve all worked well. If you try the Tipo 00, definitely do the slow rise in the fridge for 2 to 3 days, it makes a HUGE difference on flavor.

            Happy cooking!

  5. Have you tried making pizza using a GF flour? Costco makes a really good all purpose GF flour and there are also several other specialty kinds as well. Curious how this would turn out with GF flour???

    1. Hi! I’ve not tested five days, but I think it maybe end up overproofing a bit and could expand beyond your containers…

  6. I’m excited to try this recipe. I have one concern though. The amount of yeast is 8 grams, where most recipes I’ve tried require much, much less. Will this amount have any affect on the taste of the dough? With so much yeast, will it just keeping rising through the 2-3 days of fermenting?

  7. I tried this recipe, due to the simple calzone recipe. I did not let it sit a day or more in the fridge but I did start it early and let it sit in the fridge for 6 hours. This was the first time i have ever made pizza dough at home and it turned out perfect texture/feel wise. I had only wished I had tried adding some flavor into the dough like garlic powder, basil flakes, and a bit of extra salt maybe. Next time I try to do calzones again and I use this recipe for the dough I may experiment. I didnt even taste salt from what was listed in the recipe. Was just flavor of plain dough and of course what was added inside. But I loved how when I followed the directions it came out perfect to work with. I’ve tried different bread recipes and even when following directions stuff doesnt seem to turn out as great. A lot of messy recipes had me staying away from anything online for a good while. This one was perfect and easy to work with. Thank you so much for sharing it and glad i took a chance on it.

  8. Thank you for your recipe,
    I will be using fresh yeast instead of instant or active dry, so I am wondering about the conversion.
    You mention 8 grams of either active dry or instant. Now for active dry I would need to use twice as much fresh yeast, and for instant four time as much. Therefore could you tell me which one you used?
    Thank you,

    1. Sorry about this, we recently updated the recipe card to 500 grams because it makes 3 perfectly sized rounds. The method from the video still applies!

      1. Hi, do you punch the dough after the first rise and before putting it in the fridge right? So it’s like sexond rising and you do a third one on the counter again when you take it out?

        i use exactly the same recipe for years with the same amount of yeasts but never tried the cold fermentation and i want to let it rest in the fridge 10-12 hours before putting them in the oven.

        Thanks!

        1. Hi! I shape them into balls and place in separate containers in the fridge. Once they come out and reach room temp, they basically stretch themselves.

  9. Hi! Love your recipes and plan to use the dough and sauce. We are having a make-your-own pizza party for our daughters birthday. We have peels and a pizza oven. With so many pizza’s to make, we were wondering if there are any advanced steps we can take? We can make and refrigerate the dough ahead of time as you suggest but what about rolling out the dough into individual pizzas ahead of time and storing in the refrigerator? Or freezing? My husband does the pizza but hard to be inside rolling out dough and outside manning the pizza oven at the same time. Thank you!!

    1. That sounds so fun! Unfortunately, we haven’t tested any methods for pre-rolling out the doughs. Generally, I’m running back and forth between stretching and the oven while Sonja does the toppings :)

      We’ll look into this for the future though!

  10. This is the best recipe we have tried for grilled pizza! One question: instead of refrigerating, can we freeze until we want to use? We only used 1 of the 3 balls and won’t make pizza again for at least a week.

    1. Awesome! We love this recipe :)

      To freeze: Place each dough ball in a freezer proof bag and put in the freezer. The morning that you are going to use the dough, remove it from the freezer and place it in the fridge to thaw. About 30 minutes before making the pizza, take it out of the baggie and allow it to relax on the counter, covered with a towel.

  11. We have absolutely loved your recipe. I have never used my Cuisinart so much in my life! Got Farina00 flour as a gift from my niece and her boyfriend from their trip to Italy. We already had a pizza stone for the grill so it seemed like a perfect fit. Thank you so much for your recipe, it has changed my pizza life. It will be around for the kids and grandkids I am sure:). We make it for Friday pizza night and make our own dough, sauce and fresh basil and mozzarella for a beautiful Margherita pizza. I honestly love it more than any other pizza I could ever order for take out:). Thank you so much!!

  12. Hi Alex,
    I was reading that you could freeze the dough but was not sure if I should keep in the frig for the 3 days then freeze to get the best flavor-or do I just just move it to the freezer after the the first proofing?
    I was also going to use some dough for calzone skulls in a metal skull mold. any tips.
    Thanks Amy

    1. Hi! I’ve never actually combined the freezer and fermenting… I think that it would be best to ferment for 3 days and then freeze.

      THe dough should work fine for calzones, just make sure it isn’t too sticky with a sprinkle of flour before molding :)

  13. Awesome recipe! Trying it for the first time today. Question… I made the dough at around 9am for a 5 o’clock cook time. Should I refrigerate the dough after the first fermentation and take it out 30-45 mins before cooking or should I just leave it out for the day?

    1. Hi! You should definitely put it in the fridge after the first rise. Otherwise, it will overproof. Remove from the fridge about 1/2 hour before shaping.

  14. Hey Alex,

    The best pizza I ever had was in Rome, and once in Bologna (I think if I remember right). We tried at home all kinds of recipes but never had that perfect and delicious taste. I also think that the rest of the ingredients matter.

    Recently we started to make sourdough pizza and yes we found out that the taste is way much better if we keep it a couple of days in the fridge. We also tried to freeze it. It is ok if you don’t keep it for months in there (not that it has any chance to stay there that long). We will try this recipe. Thank you very much for it.

    Best regards
    George (Pizza Tester/Ingredients Artist) & Irina (Dough Master)

  15. Hello! I think I made a mistake somewhere. I used a kitchen scale, added all ingredients exactly, but it was extremely sticky. I added flour, kneaded, but continued to be sticky. It rose, no prob, just crazy sticky – almost like a slime. That normal? Wouldn’t come off my fingers, even with probably about 50g off extra flour. Just checking for next time…

    1. It’s normal to be sticky but not that sticky! Some brands of flour tend to get stickier. I’d just start with about 30g less water next time and see how it goes.

      1. Thanks! Even being sticky, turned out fantastic. 24 hours in fridge. Thanks for the reply!

        Just did your Instant Pot Minestrone, fantastic as well.

    2. I’m a home bread baker. I weighed the flour and water but I believe the conversions are off between cups and grams and the ratio of flour to water is off. Too much water for the flour. Had to add at least 1/2 cup flour more.

    3. I had the same problem and I also weighed all the ingredients. I added at least 1/4-1/2 cup of extra flour to get it to the right consistency. I used Anna organic TIPO 00 flour.

  16. Your site recipes/tips in general and perhaps in particular these pizza tips and recipes, are so fantastic. Great insights allowing even a ham-handed cook like myself to make really delicious, nicely-prepared food. Thank you.

  17. Followed the instructions (measuring in grams) and divided my dough into 3, then stretched to 11inch pizzas, they came out delicious, and I had some nice big bubbles for in the crust, but the crust was all around too thick. It cane out very fluffy and bready, more like a north american pizzeria than a neopolitain. Did I over-proof?

    I still have one dough ball in the fridge I’m going to try splitting it and making two pizzas from 1/3 of the recipe.

    Also for anyone curious I don’t have a pizza stone so I tried baking on an inverted cast iron pant! Fantastic results!!! Very crispy crust!

    1. Hi! The type of flour will make a difference with the fluffiness. Try to find Tipo 00 flour for more neapolitan texture.

  18. Hey there- during all this COVID -19, I’ve got tons of time at home and messing around/ perfecting an at home dough. This time I’m trying yours out! I’ve made the dough and if currently doing the initial 45 min rise. Your recipe says to divide into 3 balls and then do the 3 day fermentation. Can I divide into 3 balls after the three days in the fridge. *also how much will proof in the fridge being a slow ferm.? I’m asking because I don’t have anything large enough to store the three balls in the fridge hence why I’d like to place the whole bowl of dough in the fridge. Please advise! And thank you!

    1. I do three balls in separate containers, each about twice the size of the dough. If your fridge is at standard 37F, it will about double after 3 days. You can divide after the 3 day fermentation, but if you let it rise in separate containers, the shaping is easier when you are ready to cook (since all you do is pop it out of the container and let it warm up).

      Good luck!

  19. Hey Alex- great! So im back from my mother in laws place and the dough is on day three. I noticed there are still a good amount of visible yeast in the dough. Is that normal? Or will that go away once cooked?

      1. They came out great! Both same day and 3 days later…came out awesome. Thanks for the great recipe!

  20. Dear Alex,
    I mistaken and put my dough in the container in the fridge, right after knead it. I didn’t let it rise in room temp for an hour :(
    Will my dough still rise if fridge it for 3 days?
    If I need to bake it on coming Saturday, is it okay to fridge it for 5 nights? Or I should move it to freezer on the 4th day?
    Sorry for so many questions!
    I’ve tried making my first pizza day ago, followed exactly from your recipe, it’s super great! Everyone loves it :) Thank you!!!

    1. I think it will be ok without the extra rise. I’d place in the freezer on the 3rd day and then take it out of the freezer the night before baking!

      Enjoy!

      1. Thanks Alex! Yes it rise even straight keep in the fridge :D well noted I will move it to freezer tomorrow and take it out on Friday night (will keep in fridge still, due to the humid & warm temperature in Singapore), to bake on Saturday evening ;) thank you thank you! I cant post pictures here, will show you via email.

  21. HI Alex, first time I’m making a pizza dough.
    1. I proofed it (before refrigerating) for about 1.5 hours instead of 60, then put into separate containers and into the fridge. Was wondering if it will have any effect apart from just rising a little more?
    2. Does it further proof in the fridge at all? I plan to make this in about 18 hours from now – so wondering how long before I should take it out of the fridge to rest. Would 30-45 mins be sufficient?
    3. Don’t have a pizza stone, so would a pre-heated oven-safe plate or a baking tray suffice?

    1. Hi! It will continue to proof in the fridge. The extra rise shouldn’t hurt anything. Remove the dough about 30 minutes before baking.

      A preheated baking tray will do fine! The pizza stone just adds a nicer crust, but it will be fine!

  22. Hi from Oz again I forgot to say that I just used ordinary plain flour for my pizza bases with excellent results. Thanks again

  23. Hi,

    I made this recipe yesterday and followed the instructions. However, my dough hasn’t risen. I let it rise room temp for 1 hr and didn’t make much of a difference. Now it’s in the fridge, and still hasn’t risen. Any tips?

    1. This is really unusual! I’d leave it in the fridge until you are ready to cook and then leave on the counter for about 2 hours before shaping.

  24. Hi I can’t wait to try this! Can I add the ingredients to my bread machine and let it mix, knead, and rise in there before I refridgerate?

  25. This is the best pizza dough recipe ever!!! I didn’t leave it for a few days, but I will definitely give myself sometime to prepare next time! Thanks for sharing 🍕

  26. Hi! i have my dough ready to go, if I am just baking it in a normal thin pan, how many degrees would you suggest and for how long?
    Thank you!

  27. I made the pizza dough and it is in the fridge, easy process and it rose beautifully on my counter. I plan to make pizza over the weekend. Question: I have a pizza stone but not a peel. how do I transfer the loaded pizza to the hot stone? Could I make the pizza on parchment or no-stick foil and transfer that to the stone?

    1. You can use up to half whole wheat flour. If you do more than that it will become very tough.

  28. HI! I love this dough! Thanks. Was wondering. Can it be frozen and then used later? If so, what would I do? Apologies, if yo have mentioned it here. I can’t seem to find it. Thanks!

    1. To freeze: Place each dough ball in a freezer proof bag and put in the freezer. The morning that you are going to use the dough, remove it from the freezer and place it in the fridge to thaw. About 30 minutes before making the pizza, take it out of the baggie and allow it to relax on the counter, covered with a towel.

      1. Freezing excess dough question: Should we let the dough rise the first 45-60 minutes first before freezing, or does it go straight into the freezer after the dough has been shaped into balls? Thanks, just finished making this in preparation for Friday Night Pizza, but don’t need all this dough for one dinner. It’s rising beautifully so far.

  29. Thanks for the recipe guys. I made these pizzas the other day and they were awesome. I now want to try making them in advance, giving them some time for fermentation but I don’t have big enough sealable containers. Would the dough balls be ok in tray in the refrigerator covered with a damp towel?

  30. Hi, can you use this recipe with a KitchenAid mixer, or does it need to be modified for use with a mixer?

  31. Thank you thank you for this recipe! I used normal bread flour and made 3 days ahead. Even forgetting the olive oil, it’s the best pizza night we’ve ever had.

  32. A question about kneading the dough: My dough tears a lot when kneading, even after leaving it to rest for a few minutes each time. I think my dough may have come out a bit on the dry side. Would that be the culprit or would you have any other suggestions?

    1. It may have just needed a little more water — we like the dough on the sticky side. Also, sometimes you get a bad bag (or old bag) of flour that just tears rather than stretch. If you have the same results next time this could be the case!

  33. When dividing the dough into 3 balls is each ball the size to make a 12″ pizza or 16″ pizza?

  34. I let the Kitchen Aid knead at speed 2 for 8 minutes and the dough was over kneaded therefore dry and didn’t rise well. The second time I kneaded for 8 minutes by hand which made all the difference. The dough was light and airy.

  35. Hi! We’ve made this recipe several times and we love it. We do sometimes add a little oregano and garlic powder for taste. The dough is a bit more flavorful if you refrigerate for several days. I am curious though. Have you ever made the dough, stretched it and frozen it? Wanted to take some dough on vacation but wanted it to make it ahead of time and ready to go. Please let me know your thoughts!

    1. Hi! You can freeze it in a ball after the first rise and then let it thaw a day ahead in the fridge. I’ve never tried pre-stretching before freezing.

  36. Hi! I make your sourdough bread a lot, it’s a great recipe. Is it possible to use sourdough starter here instead of the yeast? Thanks!

    1. Yes, just use about 50 g sourdough starter in place of yeast and let it rise for 4-6 hours. Makes a great dough even better.

  37. Yes, just use about 50 g sourdough starter in place of yeast and let it rise for 4-6 hours. Makes a great dough even better.

  38. The recipe says 500g of flour but then uses the 3 1/3 cup, volume measurement. 3 1/3 cup of tipo 00 flour is about 387 grams. Can you clarify which one you mean.

    1. Hi! We generally get about 140 to 150 grams of weight per 1 cup of unsifted flour. The 500 grams is much more accurate and recommended if you have a scale (the dough is sticky, but turns out great).

  39. Hi! I’ve tried this recipe twice now and with different sauces, toppings, prebaking for a couple minutes…tried all sorts of combinations and I always get a chewy dough on top even though the bottom of the crust is a crisp golden brown. I also usually have to bake closer to 10 minutes to get the edges to golden. Any advice? Did I over knead? Not let it rise enough? Oven just doesn’t get hot enough? Different flour? How do I get it to cook all the way through? Thanks!

    1. Hi! Are you baking at 500F with a pizza stone? If not, I’d start there. Otherwise, you are probably just getting a bit too much sauce and toppings on top. A thin layer will work best.

    2. Hi Alex and Sonja, I am trying this pizza this weekend and can’t wait! I was wondering if you think it would be ok to let the pizza dough ferment in the refrigerator in a freezer bag? This way I can let it ferment in the fridge then pop it fit right in the freezer to use at a later date? Thank you kindly in advance! p.s. I am so thankful for your podcast during this pandemic. It inspired me to cook and have fun with it! Your podcast and delightful recipes have really allowed me to find moments of joy during these challenging times. Thank you both for everything you do!

      1. Hi! I think that would work as long as you leave plenty of room for expansion. So glad to hear about the podcast! Happy cooking :)

  40. Hi Sonja and Alex! I’m about to make the dough for the 2nd time – first time came out great! A couple of people have mentioned adding things like garlic powder – can this be added with all of the other measurements staying the same? Or would it replace part of another ingredient (like flour)? Thanks!!

  41. We live in the New Haven, CT area, which boasts some of the best Neapolitan pizza in the world! I had never thought to look for a “Neapolitan” crust recipe before, and that is probably why the recipes I have tried before have all stunk!! I just made this recipe in my kitchenaid. Rising now! So far….. easy peasy!! Tuesday night I’ll let you know how it came out!!! Thanks for this recipe!

  42. Pushed off making another pizza recipe because the last one I made was terrible finally broke down and made this recipe I cut two balls out of the dough and made my pizza for two of us and when I smelled it baking I already knew it would be good andwhen we tasted the pizza I was impressed ready to make it again soon thanks for sharing this recipe I’m so glad I found this recipe

  43. I have newly bought a pizza oven, so needed a real recipe for pizza dough. I chose yours as it sounded good- 10 years in making, wanting authenticity etc Well, I did recipe, refrigerated 24 hours, topped with passata, bulls mozzarella and basil. The actuall stretching if the pizza was a bit suspect (holes which needed patching etc but not too bad) in oven, and OMG it/they turned out Amazing, practice practice will make stretching easier, but for first attempt, brilliant, it could have been bought from a restaurant, it/they where that good. 😍😍😍😍😍
    5 stars out of 5, for absolutely sure!!! Thank you both soooo very much xxx

    1. So glad you loved it! If you keep making, make sure to hunt down some Tipo 00 flour for extra stretch and texture.

    1. You can use up to 50% whole wheat flour. The resulting dough will be more difficult to stretch though!

  44. I didn’t have the right flour so used Lily. Good flour. They rose initially… but not rising in frig. ??

    1. The rise in the fridge will be super slow… they don’t even need to rise at all for the fermenting flavor to work.

  45. Thank you for sharing this recipe. My 11 year son made it by hand (no kitchen aid) and it’s the best pizza dough recipe we’ve had. Family loved it!
    We must remember to get the pizza stone hot before placing it on, that is our biggest lesson as a novice.
    Otherwise, love that we can use AP flour and it’s so easy to stretch after a couple days.

  46. I really appreciate your guys recipe for KitchenAid some of us with arthritis like myself it’s really hard to do all the handwork I can stretch it fine and prep for cooking but all the heavy handwork is what gets feet this took all the work out of it and really good recipe thank you

  47. Hello! This is the best recipe I’ve tried, so thank you! What are your thoughts on freezing the dough for later use? I agree letting it refrigerate 2-3 is a game changer and the only way I like to make your recipe, but oftentimes I don’t have the foresight to have made it so far in advance. What if I froze the dough and let it dethaw day of use? Thanks so much!

    1. Hi! You could definitely freeze the dough after the ferment. When ready to use, thaw in refrigerator for 24 hours, then allow to come to room temp for about an hour before stretching.

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