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A finished pizza on a wooden peel, with a bubbly cheese topping and a golden-brown crust.

Homemade Pizza Dough

This simple pizza dough recipe yields a chewy, flavorful crust, perfect for your favorite homemade pizza night.
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Prep Time 30 minutes
Cook Time 9 minutes
Total Time 1 day 39 minutes
Course Main Course
Cuisine Italian-American
Servings 3

Ingredients
  

  • 5 ½ cups bread flour plus more for shaping, 690g
  • 4 teaspoons kosher salt 20g
  • 1 tablespoon granulated sugar 15g
  • 2 ¼ teaspoons active dry yeast (one 0.25-ounce packet) 9g
  • 1 ¾ cups plus 3 tablespoons filtered water lukewarm, 455ml
  • 1 tablespoon extra-virgin olive oil plus more for the bowl, 15ml

Instructions
 

  • In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, kosher salt, sugar, and active dry yeast.
  • Add the lukewarm water and olive oil. Mix on low speed until a shaggy dough forms and pulls away from the sides of the bowl.
  • Increase the mixer speed to medium and knead for 5 minutes, or until the dough is smooth and elastic.
  • Transfer the dough to a lightly oiled large bowl and turn to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
  • Place the cold dough on a lightly floured countertop. Divide it into 3 equal portions and form each portion into a smooth, tight ball.
  • Cover the dough balls with a clean kitchen towel and let them rest at room temperature for 30 to 60 minutes, until they are pliable.
  • Place a pizza stone on a lower rack and preheat your oven to 500°F (260°C). Allow the stone to heat for at least 30 minutes.
  • On a floured pizza peel, gently stretch one dough ball with your fingertips to a 12-inch circle, leaving a thicker outer edge.
  • Add your sauce and toppings. Carefully slide the pizza onto the hot stone and bake for 7 to 9 minutes, until the crust is golden and the cheese is bubbly. Let rest for a minute before slicing.

Notes

For the best flavor, a long cold rise is recommended. If you're short on time, you can let the dough rise in a warm place for 1.5 to 2 hours instead.
Lukewarm water (around 105–115°F or 40–46°C) is important for activating the yeast. Water that is too hot can harm the yeast.
This dough can be made without a stand mixer. Mix ingredients in a large bowl with a spoon, then knead on a floured surface for 8 to 10 minutes.
If any large bubbles form on the pizza while baking, you can carefully pierce them with a fork or knife.
Keyword baking, italian, Make-ahead, pizza, pizza dough