Best Homemade Pizza Dough
ID: 048a1c87...
An easy, restaurant-quality homemade pizza dough that yields a chewy, crispy crust. Using a simple cold-fermentation process in the refrigerator, this make-ahead dough develops incredible flavor and forms beautiful bubbles when baked.
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🍳 Cooking Flow
Mix warm water, honey, salt, yeast, and flour to form a sticky dough, then let it rise at room temperature for 4-5 hours. → Divide the dough in half, fold each 8 times into a smooth ball, place in oiled bowls, and ferment in the fridge for 24 hours to 5 days. → Bring the dough to room temperature for 1 hour, then stretch it on a floured surface to form a 10-12 inch circle. → Place the dough on a floured pizza peel, add pizza sauce and shredded cheese, and slide it onto a preheated oven stone. → Bake at 550°F for 8 to 10 minutes until golden and bubbling, then slice and serve.
Cooking Steps
Brief Cooking Order
Mix warm water, honey, salt, yeast, and flour to form a sticky dough, then let it rise at room temperature for 4-5 hours. → Divide the dough in half, fold each 8 times into a smooth ball, place in oiled bowls, and ferment in the fridge for 24 hours to 5 days. → Bring the dough to room temperature for 1 hour, then stretch it on a floured surface to form a 10-12 inch circle. → Place the dough on a floured pizza peel, add pizza sauce and shredded cheese, and slide it onto a preheated oven stone. → Bake at 550°F for 8 to 10 minutes until golden and bubbling, then slice and serve.
Introduction
An easy, restaurant-quality homemade pizza dough that yields a chewy, crispy crust. Using a simple cold-fermentation process in the refrigerator, this make-ahead dough develops incredible flavor and forms beautiful bubbles when baked.
Step 1
Measure 1 1/4 cups of warm water, ensuring the temperature is between 105°F and 110°F using a thermometer.
Step 2
Add 1/2 Tbsp of fine sea salt and 1 tsp of honey to the warm water, then stir until fully dissolved.
Step 3
Sprinkle 1/2 tsp of active dry yeast over the top of the water mixture and set aside to proof for about 5 minutes.
Step 4
In a large mixing bowl, add 3 1/3 cups of all-purpose flour and create a well in the center.
Step 5
Give the yeast mixture a quick stir, then pour it into the well of the flour.
Ingredients List
Important Notes
Make sure the warm water is between 105°F and 110°F; water that is too hot will kill the yeast, and water that is too cold will prevent activation.
Do not skip the cold fermentation in the refrigerator (at least 24 hours); this slow rise is crucial for developing flavor and creating professional air bubbles in the crust.
Keep your hands and workspace lightly floured when handling the dough as it can be quite sticky, but avoid working too much flour into the dough.
Preheat your oven with the pizza stone inside at the maximum temperature (550°F) for at least 30-45 minutes before baking to ensure a crispy bottom crust.
Always shake the pizza peel after putting the dough and toppings on to verify it slides easily before trying to transfer it to the hot oven stone.
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