Basic Pizza Dough
A reliable dough is less about following a rigid timeline and more about reading the texture. Once you learn to feel when the gluten has relaxed, you can stop fighting your pizza and start shaping it.
Patience is your primary leavening agent.
The cold fermentation in the refrigerator is what gives the crust its flavor and bubbles. Don't rush the transition from the fridge to the counter, as cold dough will resist stretching.
- large mixing bowl
- plastic wrap or damp cloth
- bench scraper
- digital scale
What goes in.
- 500gbread flour
- 350gwarm water (approx 90F)
- 10gfine sea salt
- 3ginstant dry yeast
- 10golive oil
Build strength without the fatigue
Instead of aggressive kneading, lift one side of the dough, stretch it upward, and fold it over to the center. Rotate the bowl and repeat four times; this aligns the gluten strands without tearing them.
The method.
Mix the base
Whisk the yeast into the warm water and let it sit for two minutes. Add the flour, salt, and oil, mixing by hand until no dry patches remain and a shaggy mass forms.
Develop structure
Cover the bowl and let it rest for 30 minutes. Perform the first set of stretch and folds. Repeat this process every 30 minutes for a total of three sets.
Bulk ferment
Cover the bowl tightly and move it to the refrigerator. Let it sit undisturbed for 24 hours to allow the yeast to work slowly.
Divide and proof
Turn the dough onto a lightly floured surface. Use a bench scraper to divide it into four equal portions. Gently round each piece into a ball and place them on a tray, covered, for two hours at room temperature.
Stretch
Press your fingers into the center of a dough ball, pushing outward to create a rim. Lift it carefully and let gravity help stretch the center thin while keeping the edges slightly thicker.
Other turns to take.
Whole Wheat Blend
Replace 100g of the bread flour with finely milled whole wheat flour for a nuttier flavor profile.
Herb-Infused
Fold two tablespoons of finely chopped rosemary or thyme into the dough during the final stretch-and-fold cycle.
When it doesn't go to plan.
Use a digital scale; volumetric measurements like cups are too imprecise for hydration-sensitive dough.
If the dough snaps back while stretching, cover it and walk away for 10 minutes to let the gluten relax further.
A 24-hour ferment is the minimum for optimal crust bubbles; 48 hours will result in an even more distinct tang.
The ones that keep coming up.
Why is my dough sticky?
Higher hydration doughs are inherently sticky. Use a light dusting of flour on your hands and the work surface, but avoid kneading more flour into the dough, which makes the final crust heavy.
Can I freeze this dough?
Yes, portion it into balls after the initial bulk fermentation and place them in oiled airtight containers. Thaw them in the refrigerator for 12 hours before bringing to room temperature.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe