Simple Pizza Dough
A reliable dough is less about secret ingredients and more about managing time. By letting the flour and water hydrate slowly, you build a sturdy network that handles high heat in a home oven.
Patience is your primary ingredient.
Do not rush the cold ferment; it is what creates the bubbly, charred crust that defines a good pizza. If you try to stretch the dough cold, it will fight you, so let it sit on the counter for at least an hour before shaping.
- large mixing bowl
- digital scale
- plastic wrap or airtight container
- bench scraper
What goes in.
- 500gbread flour
- 350gwarm water
- 10gfine sea salt
- 3ginstant dry yeast
Building strength without kneading
Instead of pushing the dough around on the counter, grab an edge of the dough, pull it upward until you feel resistance, and fold it over the center. Rotate the bowl and repeat four times to organize the gluten strands.
The method.
Mix the base
Whisk the flour, salt, and yeast in a large bowl. Pour in the water and stir with a sturdy spatula until a shaggy, wet mass forms and no dry flour remains.
Develop strength
Cover the bowl and let it rest for 30 minutes. Perform one set of 'stretch and folds'. Cover again and leave at room temperature for two hours.
Cold ferment
Place the covered bowl into the refrigerator for at least 16 hours. The dough should double in size and show small bubbles across the surface.
Divide and shape
Turn the dough onto a lightly floured surface using a bench scraper. Divide into two equal pieces. Tuck the edges underneath to form smooth, tight balls. Place them on a tray, cover, and rest for 60 to 90 minutes before shaping.
Other turns to take.
Whole Wheat Blend
Replace 100g of the bread flour with finely milled whole wheat flour for a nuttier flavor and denser crumb.
Herb-Infused
Add one tablespoon of dried oregano or rosemary directly into the flour before adding the water.
When it doesn't go to plan.
Use a scale; volume measurements for flour are notoriously inaccurate and lead to dry, heavy dough.
If the dough snaps back while you are shaping it, cover it and walk away for 15 minutes; the gluten needs to relax.
A hot oven is essential. Crank your oven to its highest setting for at least 45 minutes before baking.
The ones that keep coming up.
Can I use all-purpose flour?
You can, but the crust will be softer and less chewy. Bread flour provides the protein necessary for a crisp, structured edge.
How long can I keep the dough in the fridge?
It is best used between 16 and 24 hours. Beyond that, the yeast begins to over-process the sugars, which can weaken the dough structure.
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