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This is without a doubt the best pizza dough! It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffy edges. You will love this crust: it is crispy, chewy and very satisfying. Do this and you'll never want a store-bought crust again. And you will be known for your pizza!
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Why we love this pizza dough:
This is a prepared pizza dough recipe that improves over time and stays well refrigerated for at least a week. Here's more good news: Our classic red pizza sauce and creamy white pizza sauce also keep well in the fridge so you can light a pizza whenever you feel like it. An overnight crust also makes hosting a pizza party stress-free and everyone will be super impressed by your pizza-making skills.
The # 1 secret to the best pizza dough:
Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, it is the process that makes the difference. This pizza dough tastes great as if it came from a high-end pizzeria, and in fact, most New York pizza doughs are fermented for at least 24 hours.
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The world's pizza bosses know that the secret to amazing dough is to let it rest and give it time. This process makes the dough much easier to work with and forms the coveted texture, rise and bubbles at the edges.
Secret # 2 for the perfect crust:
Don't use too much yeast! Many of the fast pizza doughs on the market use too much yeast, making the dough gooey and causing the center of the pizza to rise as it bakes. If you use too much yeast, you will never achieve that crisp, thin crust in the center.
Takeaway: Use less yeast and let the dough rest.
How to make a video tutorial for pizza dough:
Watch the pizza dough video tutorial once and you'll be a pro in no time. Here is a quick overview of the process for easy reference:
- Mix water, salt and honey. Sprinkle with yeast and set aside 5 minutes, then stir.
- Pour the water mixture over the flour and stir to combine with a spatula, then knead by hand for 2 minutes. Cover and allow to grow 4-5 hours at room temperature.
- Transfer the dough onto a floured surface and divide in half. Fold each piece of dough 8 times (fold the book) and form a ball. Transfer to a greased bowl, cover and refrigerate overnight or up to 7 days. Your dough is ready.
Why fold the pizza dough?
Folding the dumplings 8 times with that book fold, and rotating the dough between each fold, strengthens the gluten threads and traps the carbon dioxide created by the yeast to help form those beautiful bubbles in the dough.
How to form and bake the pizza dough:
- Remove dough from fridge 1 hour before use, then preheat oven with pizza stone in center to 550˚F.
- When the oven is preheated, place the dough at room temperature on a floured surface, sprinkle lightly with flour.
- Gently press the dough down into the center with your fingertips, then place the dough over the back of the knuckles with both hands together and rotate over the knuckles by rotating around the dough as you go, keeping one more edge 1 ″ thick. Place a 10-12 ″ diameter dough on a floured pizza peel.
- Add white sauce or red sauce, then cheese and toppings. Shake the pizza over its pizza peel to make sure it doesn't stick, then immediately slide it out of its pizza peel onto the preheated pizza stone and bake at 550 ° F for 8-10 minutes.
Pizza making tools:
The right tools will make pizza dough even easier. It will also make you look like a ninja pizza to transfer your pizza from a pizza peel to your hot pizza stone.
What is the best flour for pizza dough?
You don't need fancy flours to develop a gorgeous crust. We use organic all-purpose flour to make pizza Bread flour It will work equally well if that's what you have on hand and give you a slightly more chewy crust. You can substitute bread flour for all-purpose flour in equal parts.
Note: We have not attempted to make a gluten-free or any other flour version, so let me know if you experiment.
What to serve with pizza:
Once you have your pizza-making skills, you'll want to host a pizza party. Pizza pairs very well with these easy sides.
Pizza dough recipe: the best pizza dough!
Preparation time: 10 minutes.
Cook time: 1 day
Total time: 1 day 10 minutes
This is without a doubt the best pizza dough! It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffy edges. You will love chewing the crust: it is crispy, chewy and very satisfying.
Easy / medium
Cost of doing:
$ 2- $ 3
pizza crust, pizza dough
Calories: 193 kcal
Servings: 8 people (makes 2, 10-12 inch crusts)
How to make pizza dough:
In a small bowl, mix together water, honey and salt, then sprinkle the top with 1/2 teaspoon of yeast and let stand 5 minutes, then stir.
Measure 3 1/3 cups of flour into a large bowl and make a well in the center. Pour the yeast mixture into the center and then stir with a firm spatula until the dough comes together. Knead by hand for 2 minutes (the dough will be sticky). Cover the container with plastic wrap and allow it to rise to room temperature for 4 to 5 hours or until it doubles in size.
Transfer the dough to a floured surface, rotate to lightly coat with flour so it is not sticky, and then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the center as if you were closing a book, turning the dough each time and repeating for 8 folds. Roll your hands into a ball and transfer each piece of dough to a lightly greased container with the seam facing down, cover and refrigerate overnight (18 hours) or up to 1 week.
How to make a pizza crust:
HOMEWORK: Remove the dough 1 hour before using so that it relaxes and reaches room temperature. Before forming the pizza dough, preheat the oven completely so that the pizza can be baked immediately. Place a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 550 ° F. Also, lightly flour a pizza peel and prep toppings.
When the dough is at room temperature and the oven is preheated, transfer 1 piece of dough to a floured surface, turning it over to lightly coat with flour. Gently stroke the center of the dough with your fingertips. DO NOT pop bubbles present.
Lift the dough over both knuckles and roll the knuckles below the center of the dough, working outward as you roll the dough along the knuckles and leaving a thicker crust on the edge. Continue working the dough until a 10-12 "pizza has formed. It will shrink a little bit, so make it a little bigger than you think. Place the dough on a lightly floured pizza peel. Shake the pizza peel a little to make sure the pizza slides over it and doesn't stick.
Spread over pizza sauce and desired ingredients. Give the pizza another shake to make sure it slides over the pizza peel (you don't want it to stick while transferring it to the oven). Slide the pizza onto the preheated pizza stone and bake at 550 ° F for 8-10 minutes or until the crust is browned and some of the larger bubbles in the crust are slightly charred to ensure a crispy crust.
* Use a high quality flour. We use organic flour for all uses.