Best-Ever Homemade Pizza Dough 🍞🔥 Crispy on the outside, chewy on the inside, and full of slow-fermented flavor

This pizza dough is simple but serious — made with just a few ingredients and enough time to develop structure, elasticity, and real character.

It handles beautifully, stretches without tearing, and bakes into a golden, blistered crust with the perfect balance of crunch and chew.

Ingredients (Makes 2 x 12–14″ pizzas)

• 400g (3¼ cups) all-purpose flour or “00” pizza flour
• 275g (1⅛ cups) lukewarm water (65–70% hydration)
• 1½ tsp sea salt
• ½ tsp instant yeast
• 1 tbsp olive oil (optional for added softness and browning)

Instructions

Step 1: Mix the Dough

1. In a large bowl, whisk flour, salt, and yeast.
2. Add water (and olive oil, if using).
3. Mix with a wooden spoon or hand until a shaggy dough forms.
4. Cover and rest for 20–30 minutes (autolyse stage for better texture).

Step 2: Knead or Fold

Option A — Knead:

1. Knead for 5–7 minutes on a lightly floured surface until smooth and elastic.

Option B — Stretch & Fold (No-Knead):

1. Let dough rest, then stretch and fold the dough over itself every 20 minutes for 3 rounds.
2. Cover and rest between folds.

Step 3: First Rise

1. Transfer dough to a clean, lightly oiled bowl.
2. Cover and let rise until doubled — about 1.5–2 hours at room temperature.
3. OR: Cold ferment in the fridge for up to 72 hours (flavor gets better every day).

Step 4: Divide and Shape

1. Divide dough into 2 equal balls (about 290–300g each).
2. Tuck into smooth rounds.
3. Rest 1 hour at room temp before baking if cold-fermented.

How to Use It

For Thin-Crust or Neapolitan-Style Pizza

1. Preheat oven to 500°F+ (260°C) with a stone or steel for at least 45 minutes.
2. Stretch dough by hand — no rolling pin.
3. Add toppings and bake 6–9 minutes until puffed, blistered, and golden.

For Cast Iron or Sheet Pan Pizza

1. Let dough rest 10–15 minutes after pressing into pan.
2. Par-bake 5 minutes if needed, then top and finish.

Tips for Perfect Dough

• Use “00” flour for Neapolitan-style texture; all-purpose works great too
• Cold ferment at least 24–48 hours for deep flavor and better structure
• Dough should be room temp before stretching for best elasticity
• Avoid adding too much flour when shaping — it tightens the dough

Flavor Boost Variations

• Add 1 tsp honey or sugar for a lightly golden, chewy finish
• Use a splash of beer in place of some water for malted depth
• Add garlic powder or dried herbs to the flour for a flavored crust

Final Thoughts

This pizza dough is built for flavor, feel, and flexibility. It’s reliable enough for weeknight pies, yet impressive enough for serious pizza nights. Once you’ve got this base down, the toppings are just the bonus round.

Stretch it. Bake it. Crust like you mean it. 🍞🔥🍕

🍕 Explore Our Homemade Pizza Recipes

From Neapolitan-style classics to bold flavor combos and deep-dish comfort, these pizza recipes cover every craving — made right in your own kitchen.

🍅 Classic Margherita Pizza – Fresh mozzarella, basil, and tomato sauce on a crispy crust.
🧀 Four Cheese Pizza – A rich, melty blend of mozzarella, fontina, parmesan, and goat cheese.
🥩 Pepperoni & Hot Honey Pizza – Sweet heat meets salty crisp in this fan-favorite combo.
🍄 Mushroom & Caramelized Onion Pizza – Umami-packed and irresistibly savory.
🧄 White Garlic Pizza – No red sauce, just creamy garlic bliss and mozzarella.
🌶️ Spicy Sausage & Jalapeño Pizza – Bold, meaty, and built for heat lovers.
🥬 Spinach & Artichoke Pizza – A cheesy white-sauce twist on the classic dip.
🍗 BBQ Chicken Pizza – Smoky BBQ sauce, tender chicken, and melty cheese.
🍕 Cast Iron Skillet Deep Dish – Crispy-edged, cheesy-centered deep-dish perfection.
🌿 Pesto Veggie Pizza – Loaded with fresh veg and herby green pesto sauce.