The dough is very sticky - is this normal?

The dough should be slightly sticky but still workable. If it's too sticky, try: - Adding just enough flour to make it workable (don't overdo it) - Using slightly less water next time (about 30g less) - Remember that a somewhat sticky dough often results in a lighter, airier crust

Do I need to let the dough rise before refrigerating for the 2-3 day fermentation?

Yes! Always do the initial 45-60 minute rise at room temperature first, then divide into balls and refrigerate. This sets up the proper fermentation process.

What if I don't have a pizza stone?

While a pizza stone creates the best crust, you can still make great pizza without one. Use a preheated baking sheet or an inverted cast iron pan. Bake at 450-500°F - the crust won't be quite as crispy but will still be delicious.

Can I mix all-purpose and bread flour?

Yes! A 50/50 blend of all-purpose flour and bread flour gives you a nice middle ground if desired. But I'd recommend using all bread flour if you have it.

Can I let the dough rise overnight?

Absolutely. After kneading, shape the dough into balls, place them in oiled containers, complete the first rise, and then refrigerate for 12-24 hours. This develops incredible flavor. Just bring the dough to room temperature before stretching (about 45 minutes on the counter).

Is a pizza steel the same as a pizza stone?

They're similar but not identical. Both need to preheat in a very hot oven to create that crispy bottom crust. Pizza stone: Made from ceramic or cordierite, stones are more affordable and work well. They can crack if exposed to sudden temperature changes. Pizza steel: Made from thick steel, these conduct heat even better than stones and are nearly indestructible. They're more expensive but worth it if you make pizza frequently.

Pizza Dough Recipe (Fan Favorite!)

Homemade Pizza Dough (Fan Favorite!)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 23 reviews

This homemade pizza dough recipe really is the best! Here are our tricks for how to make pizza dough with the perfect fluffy, chewy texture and robust flavor—every time. This is one of our most popular recipes with loads of positive reviews!

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

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
Category: Essential Recipes
Method: Baked
Cuisine: Italian

Ingredients

Scale

500 grams* Tipo 00 or all-purpose flour (3 1/3 cups)
8 grams instant or active dry yeast (2 teaspoons)
7 grams kosher salt (1 teaspoon)
338 grams warm water (1 1/4 cups + 3 tablespoons)
13 grams olive oil (1 tablespoon)

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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 at room temperature until doubled in size, about 45 minutes to 1 hour.
The dough can be used immediately: go to Step 6. For next-level flavor, you can 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. (We 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.) You can also freeze pizza dough you don’t plan to use that day.
**If you’re using the dough after refrigerating: The day of serving, remove the dough from the refrigerated 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. (This is not required if you’re using the dough immediately after proofing.)
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
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. Then gently place the dough onto the pizza peel.
Add your pizza toppings (like a 1/3 to 1/2 cup of this Homemade Pizza Sauce and cheese). Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
Allow the pizza to cool for a minute or two, then add fresh basil (if using), slice into pieces, and serve immediately.

Notes

Weigh your ingredients: Using a food scale makes sure you have consistent results every time! I use this one.
Flour options: Tipo 00 gives the best texture, but bread flour and all-purpose flour both work. See “Which Flour Works Best?” section for more details.
Hand kneading vs. stand mixer: Both methods work perfectly, though stand mixer is much easier.
If the dough feels sticky: Pizza dough should be slightly tacky. If it’s too wet to handle, dust with small amounts of flour while kneading. Tipo 00 and bread flour absorb liquid differently than all-purpose.
Make ahead: This dough actually improves with time. Refrigerating for 24-72 hours develops deeper, more complex flavor.
Freezing: Wrap shaped dough balls tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in refrigerator before using. See How to Freeze Pizza Dough.
Baking tips: Preheat your pizza stone or baking sheet in the oven at 500°F for at least 45 minutes. This ensures a crispy bottom crust.

Find it online: https://www.acouplecooks.com/pizza-dough-recipe/