Simple, 4

Made with 4 ingredients — flour, water, salt, and yeast — this simple, no-knead pizza dough recipe can be ready start to finish in 3 hours. It produces a pizza with a ballooned edge and crisp but pliable crust . You can use the dough the same day you mix it or store it in the fridge for up to 5 days (or freeze it!) . 🍕🍕

Let’s get straight to it. This is a 4-ingredient, high-hydration, no-knead dough. It is the simplest of the simple homemade pizza recipes and, in my opinion, the tastiest, too. If you have time to prep your dough a few days in advance, you’ll be setting yourself up for serious pizza bliss (read on to learn why) but know that you can make excellent pizza, start to finish, in 3 hours.

The first step to making excellent pizza at home is to get comfortable working with high-hydration pizza doughs. Here’s why:

Why High-Hydration Pizza Dough is Best For a Home Oven

High-hydration doughs, such as this overnight focaccia , are doughs made with a high proportion of water relative to the flour. This high proportion of water creates a pizza crust that stays crisp but moist during the cooking process with beautiful air pockets throughout.

How? Understand this relationship, understand everything:

The lower the oven temperature, the higher the dough hydration. And conversely: The higher the oven temperature, the lower the dough hydration .

A great way to understand this concept is to look at the makeup of a classic Neapolitan-style pizza dough. Neapolitan-style pizza is characterized by a blistered and ballooned outer edge with a soft, thin (and sometimes wet) center. Contrary to what you might expect, Neapolitan-style pizza dough is on the lower end of the hydration spectrum: 60 to 65%.

The reason Neapolitan pizzas emerge light and airy with nearly wet centers is because they cook in 60 to 90 seconds in 900ºF ovens. In this short period of time, very little water evaporates from the dough, which allows it to retain its moisture.

When you bake pizza in a home oven, which can only get up to 550ºF, the baking time is longer, during which time a lot of water will evaporate. If you were to bake a 65% hydration Neapolitan pizza dough in your home oven, you will be left with a dry, tough crust due to all of the moisture loss during the long bake.

So, in sum: to prevent your crust from being dry and tough in a home oven, it needs more water from the start.

Working With High Hydration Dough

Working with high-hydration dough can be tricky, and the best way to deal with it is to handle it gently. During the shaping process — the point at which you are stretching your ball of dough into a 10- to 12-inch round — take care to use a light touch. When you handle the dough minimally, you preserve the bubbles created during the rising. See these bubbles? …

Those bubbles become these ballooned textures throughout the dough:

4 Tips for Making Excellent Pizza at Home

1. Use good, unbleached, and unbromated flour. King Arthur bread or all-purpose flour is my favorite.

What is the difference between bread and all-purpose flour? Mostly the protein content. KAF bread flour has a higher protein content (12.7% protein) than the all-purpose flour (11.7% protein). A dough made with bread flour as opposed to all-purpose flour will absorb slightly more liquid and will therefore be slightly stiffer. If you live in a humid environment and often find your dough to be too wet, using bread flour may help.

What about Tipo 00 Flour? Tipo 00 flour is the flour required in the production of D.O.C. Neapolitan pizza. Contrary to popular belief, the “00” is not an indicator of protein content. It refers, rather, to the fineness of the milling, “00” being the finest grade in the Italian classification system. It is known for the extensible gluten structure it creates in pizza dough. When you use Tipo 00 flour, you may find your dough to be much wetter than when you use bread flour, so you may need to adjust the recipe slightly: use less water or more flour.

While I love using tipo 00 flour ( Petra 5063 being my favorite) in my outdoor oven, today I find I get better results — better oven spring and browning — in my home oven when I use bread flour or all-purpose flour, namely KAF, whose flour contains a small amount of malt, which helps with browning.

2. Don’t be afraid of salt.

Salt is important in pizza dough not only for flavor but also for strengthening gluten and controlling fermentation. My preference is Diamond Crystal kosher salt or Baleine fine sea salt, both of which dissolve quickly.

How Much Salt to Use: The rule of thumb with pizza dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I use 15 grams of salt, and I do not find the dough to be too salty.

Flaky sea salt for finishing. I sprinkle every pizza I bake with Maldon Sea Salt just before it sliding it into the oven.

3. Invest in a Baking Steel.

The single best and easiest/most affordable step you can take to make better pizza at home is to invest in a Baking Steel . In short, steel is a more conductive cooking surface than stone. This means heat transfers more quickly from steel to food than it does from stone to food. Why is this important for pizza? Serious Eats’ Kenji J Lopez Alt offers this explanation :

“How does the baking surface affect hole structure? Well those crust holes develop when air and water vapor trapped inside the dough matrix suddenly expand upon heating in a phenomenon known as oven spring. The faster you can transfer energy to the dough, the bigger those glorious bubbles will be, and the airier and more delicate the crust.”

4. If time permits, make your dough several days in advance.

Why? Because: during a long, slow, cold fermentation, enzymes in both the flour and the yeast will break down the starches in the flour into simple sugars, which will contribute both to flavor and to browning. Moreover, during this time in the fridge, the dough will relax, making it easier to stretch into rounds on baking day.

PS: Simple Sourdough Pizza Crust Recipe

How to Make Pizza Dough, Step by Step

Whisk together flour, salt, and instant yeast ( SAF is my preference ):

Add water, and …

… mix to form a sticky dough ball:

Let rise in a warm spot till nearly doubled, about 1.5 hours.

Turn out onto a floured work surface.

Divide into four portions and …

… ball up, using as much flour as needed.

If you are baking pizza immediately, let the dough rest for another hour before shaping. Otherwise, transfer the balls to storage containers and stick them in the fridge. These Kevjes Dough Storage Vessels have become my favorite:

When it’s time to bake, transfer the dough rounds to a lidded vessel such as a DoughMate or a 9×13-inch baking dish covered with plastic wrap (to prevent the dough from drying out), and let the rounds sit for about an hour at room temperature.

When the dough has proofed, gently stretch it into an 11-inch round, using lightly floured hands:

Transfer the round to a peel lined with parchment paper .

Get your toppings ready. For a classic Margherita pizza, you’ll need tomato sauce, mozzarella, and fresh basil.

Spread about 2 ounces of tomato sauce over your dough.

Top with about 3 ounces of mozzarella. Drizzle lightly with olive oil and sprinkle with sea salt.

Bake on a preheated Baking Steel at 550ºF for 5 to 6 minutes. Shower with fresh basil out of the oven.

The beauty of the Baking Steel + high hydration dough: oven spring.

Troubleshooting

Why is my pizza dough too wet?

It is possible that given your environment and the type of flour you are using, you are using too much water relative to the amount of flour. The fix is simple: reduce the amount of water. Ideally, you are measuring with a scale, so you can ensure you are measuring accurately and making meaningful adjustments. Try holding back 50 grams of water and seeing if that helps.

That said, please read above about the importance of using a high-hydration pizza dough in a home oven. If your dough, upon being mixed, is unable to form a sticky dough ball, you likely need to reduce the water. Reference the video for dough texture.

Why is my pizza dough soggy?

There are several culprits here:

• too much sauce, cheese, and/or toppings
• oven not hot enough
• too short of a baking time

Solutions:

• Invest in a Baking Steel. Read why above .
• Try laying the cheese on top of the dough; then the sauce. The cheese might provide some insulation from the sauce, thereby preventing the dough from getting soggy.
• Consider employing a parbake: bake your pizza “naked” for one minute; then continue baking for 4 to 5 minutes more once topped.
• Try using semolina on your peel.
• Before stretching your dough ball into a round, slick it lightly in a bit of olive oil.
• Use a lighter hand when topping.

PS: If you’re looking for more pizza-making guidance, check out my New York Times bestselling cookbook, ​ Pizza Night ​ , which includes 52 pizza and 52 salad recipes, one pair for every week of the year, as well as five simple desserts 🍕🍕🍕

Description

Made with 4 ingredients — flour, water, salt, and yeast — this simple, no-knead pizza dough recipe is a snap to throw together, and you can use the dough the same day you mix it or store it in the fridge for up to 5 days (or freeze it!). If you love pizza with a ballooned edge and crisp but pliable crust, this pizza dough recipe is for you.

Attention Pizza Fans: My new cookbook, Pizza Night , is here.

NOTES:

• This recipe yields 4 rounds of dough. The recipe can be halved but know that the dough can be refrigerated for up to five days. I refrigerate individual rounds of dough in Kevjes dough storage containers.
• The dough can be frozen, too . After the first rise and after you transfer the portioned rounds to quart containers, this is your opportunity to freeze. Transfer the quart containers to the freezer for as long as 3 months. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 4 to 8 hours. Then, proceed with the recipe.

Ingredients & Tools

• Measure Accurately: As always, for best results use a scale to measure. I love this Ooni scale for its precision, especially when measuring smaller quantities of salt and yeast.
• Peel: This is my favorite .
• Parchment: These rounds are so handy for making the transition from the peel to the Baking steel or pizza stone.
• Yeast: SAF Instant Yeast is my favorite. If you need to use active dry yeast instead of instant, sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients.
• Warm place to rise: Here’s a trick for making the perfect warm spot for the dough to rise. Turn the oven on and let it preheat for 1 minute; then shut it off. The temperature will be between 80° F and 100° F. you should be able to place your hand on the oven grates without burning them.
• Flour: You can use bread flour and all-purpose flour here but if you live in a humid environment, I would consider using bread flour if you can get your hands on it. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water (see next paragraph). Reference the video for how the texture of the dough should look; then add water back as needed.
• Water: I find the sweet spot for me to be about 418 grams of water, which is roughly an 82% hydration dough. That said: If you live in a humid environment, if you live abroad, if you are using all-purpose flour or Tipo 00 flour, if you dislike handling wet doughs, consider starting with 400 grams of water, which will lower the hydration to 77%. If the dough feels dry, add water as needed to get it to the right consistency (reference the video).
• Salt: The rule of thumb with pizza dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I tend to use 12 to 15 grams of salt, and I do not find the dough to be too salty, but I have a high salt tolerance. Use an amount appropriate to your tastes and preferences. Finally, I always use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like.
• Toppings: In the notes below the recipe, find the toppings for a classic Margherita pizza and for a kale, parmesan, and crème fraîche pizza. See above for 6 other favorite pizza recipes.
• Timeline : Make it Tonight : Plan on 3 hours start to finish from when you mix your dough to when you turn out a freshly baked pizza. Make it Tomorrow (and beyond): Method 1: Mix your dough today, let it rise for 1.5 hours (roughly). Portion it into 4 balls; then transfer to the fridge for up to 5 days. When using dough you’ve stored in the refrigerator, remove it one hour prior to baking.

Please Read All Notes Above Before Proceeding

• 4 cups (512 g) bread flour or all-purpose flour, plus more for assembly
• 3 to 4 teaspoons (10 to 15 g) kosher salt
• 1 teaspoon (4 g) instant yeast
• 1.75 to 2 cups (400 to 454 g) lukewarm water

1. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. Pour a drop or two of oil over the top and rub with your hands to coat. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled in bulk. ( Note: Optional Step: If time permits, 30 minutes after you cover the bowl, perform one set of stretches and folds: grab an edge of the dough using a wet hand and stretch it up and in. Repeat this 8 to 10 times, grabbing a different edge each time. By the end, the dough should transform from shaggy in texture to smooth and cohesive. I find performing a set of stretches and folds gives my dough more strength and ultimately more lightness.)
2. Prepare the oven: If you are baking the pizzas right away (as opposed to refrigerating the dough for another day), place a Baking Steel or pizza stone in top third of oven and preheat oven to its hottest setting, 550°F. Be sure the Baking Steel heats for at least 45 minutes once the oven temperature reaches 550ºF.
3. Ball up the dough: Cover a work surface or cutting board liberally with flour — the dough is very wet, so don’t hesitate to use flour as needed. Turn the dough out onto your floured surface and use a bench scraper to divide the dough into 4 equal portions. With floured hands, roll each portion into a ball, using the pinkie edges of your hands to pinch the dough underneath each ball. If you are not baking the pizza the same day, transfer each round of dough to a storage container (see notes above), cover, and store in the fridge. (At this point, if you plan on freezing the dough, transfer the vessels to the freezer for up to 3 months. See notes above for thawing.) If you are baking right away, let the balls sit on their tucked-in edges for 30 to 60 minutes without touching in a lidded, lightly floured vessel such as a DoughMate or a 9×13-inch pan covered with plastic wrap.
4. Proof the dough: If using refrigerated dough, pull out a pizza round (or as many as you wish) from the fridge 60 to 90 minutes before you plan on baking. Transfer the rounds to a lidded, lightly floured vessel such as a DoughMate or a 9×13-inch pan covered with plastic wrap.
5. Make the pizzas : Handling the dough as minimally as possible, shape the dough into a 10″–12″ round. If the dough has proofed sufficiently, you should be able to pick it up and stretch it very easily using the back of your hands. Lay a sheet of parchment paper on a pizza peel, and pour a few drops of oil into the center of it. (Note: the oil is optional. It’s especially helpful if you find shaping dough using the backs of your hands tricky.) Transfer the dough round to the parchment-lined baking peel.
6. Top pizza as desired or to make the Margherita pizza: spread 2 ounces of tomato sauce over your pizza dough. Top with 3 ounces of mozzarella. Drizzle with olive oil. Season with a pinch of flaky sea salt. Shimmy the pizza, parchment paper and all into the oven. To make the kale and crème fraîche pizza : Place the kale in a small bowl, drizzle lightly with olive oil, season with sea salt, and toss with your hands till the kale is coated in oil and salt. Spoon crème fraîche over the dough leaving a 1/2-inch border or so—I use 1 to 2 tablespoons per pizza. Sprinkle with the garlic and a handful of the grated Parmigiano Reggiano. Top with the kale.
7. Bake the pizza: Shimmy the pizza, parchment paper and all into the oven. Bake the pizza until the top is blistered, about 5 minutes. Transfer to a cutting board. Shower basil over the pizza Margherita. Cut and serve. Discard parchment paper.

Notes

Margherita Pizza:

• 2 ounces tomato sauce, such as this one
• 3 ounces fresh mozzarella (if using buffalo mozzarella, drain before using)
• olive oil
• flaky sea salt
• fresh basil

Kale & Creme Fraiche Pizza:

• extra-virgin olive oil

• a couple handfuls of baby kale

• 1 to 2 cloves garlic

• Sea salt, such as Maldon

• 2 tablespoons crème fraîche

• grated Parmigiano Reggiano, about 1/4 to 1/3 cup

• Prep Time: 2 hours 30 minutes

• Cook Time: 5 minutes

• Category: Pizza

• Method: Baked

• Cuisine: Italian, American

Made with 4 ingredients — flour, water, salt, and yeast — this simple, no-knead pizza dough recipe can be ready start to finish in 3 hours. It produces a pizza with a ballooned edge and crisp but pliable crust . You can use the dough the same day you mix it or store it in the fridge for up to 5 days (or freeze it!) . 🍕🍕

Let’s get straight to it. This is a 4-ingredient, high-hydration, no-knead dough. It is the simplest of the simple homemade pizza recipes and, in my opinion, the tastiest, too. If you have time to prep your dough a few days in advance, you’ll be setting yourself up for serious pizza bliss (read on to learn why) but know that you can make excellent pizza, start to finish, in 3 hours.

The first step to making excellent pizza at home is to get comfortable working with high-hydration pizza doughs. Here’s why:

Why High-Hydration Pizza Dough is Best For a Home Oven

High-hydration doughs, such as this overnight focaccia , are doughs made with a high proportion of water relative to the flour. This high proportion of water creates a pizza crust that stays crisp but moist during the cooking process with beautiful air pockets throughout.

How? Understand this relationship, understand everything:

The lower the oven temperature, the higher the dough hydration. And conversely: The higher the oven temperature, the lower the dough hydration .

A great way to understand this concept is to look at the makeup of a classic Neapolitan-style pizza dough. Neapolitan-style pizza is characterized by a blistered and ballooned outer edge with a soft, thin (and sometimes wet) center. Contrary to what you might expect, Neapolitan-style pizza dough is on the lower end of the hydration spectrum: 60 to 65%.

The reason Neapolitan pizzas emerge light and airy with nearly wet centers is because they cook in 60 to 90 seconds in 900ºF ovens. In this short period of time, very little water evaporates from the dough, which allows it to retain its moisture.

When you bake pizza in a home oven, which can only get up to 550ºF, the baking time is longer, during which time a lot of water will evaporate. If you were to bake a 65% hydration Neapolitan pizza dough in your home oven, you will be left with a dry, tough crust due to all of the moisture loss during the long bake.

So, in sum: to prevent your crust from being dry and tough in a home oven, it needs more water from the start.

Working With High Hydration Dough

Working with high-hydration dough can be tricky, and the best way to deal with it is to handle it gently. During the shaping process — the point at which you are stretching your ball of dough into a 10- to 12-inch round — take care to use a light touch. When you handle the dough minimally, you preserve the bubbles created during the rising. See these bubbles? …

Those bubbles become these ballooned textures throughout the dough:

4 Tips for Making Excellent Pizza at Home

1. Use good, unbleached, and unbromated flour. King Arthur bread or all-purpose flour is my favorite.

What is the difference between bread and all-purpose flour? Mostly the protein content. KAF bread flour has a higher protein content (12.7% protein) than the all-purpose flour (11.7% protein). A dough made with bread flour as opposed to all-purpose flour will absorb slightly more liquid and will therefore be slightly stiffer. If you live in a humid environment and often find your dough to be too wet, using bread flour may help.

What about Tipo 00 Flour? Tipo 00 flour is the flour required in the production of D.O.C. Neapolitan pizza. Contrary to popular belief, the “00” is not an indicator of protein content. It refers, rather, to the fineness of the milling, “00” being the finest grade in the Italian classification system. It is known for the extensible gluten structure it creates in pizza dough. When you use Tipo 00 flour, you may find your dough to be much wetter than when you use bread flour, so you may need to adjust the recipe slightly: use less water or more flour.

While I love using tipo 00 flour ( Petra 5063 being my favorite) in my outdoor oven, today I find I get better results — better oven spring and browning — in my home oven when I use bread flour or all-purpose flour, namely KAF, whose flour contains a small amount of malt, which helps with browning.

2. Don’t be afraid of salt.

Salt is important in pizza dough not only for flavor but also for strengthening gluten and controlling fermentation. My preference is Diamond Crystal kosher salt or Baleine fine sea salt, both of which dissolve quickly.

How Much Salt to Use: The rule of thumb with pizza dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I use 15 grams of salt, and I do not find the dough to be too salty.

Flaky sea salt for finishing. I sprinkle every pizza I bake with Maldon Sea Salt just before it sliding it into the oven.

3. Invest in a Baking Steel.

The single best and easiest/most affordable step you can take to make better pizza at home is to invest in a Baking Steel . In short, steel is a more conductive cooking surface than stone. This means heat transfers more quickly from steel to food than it does from stone to food. Why is this important for pizza? Serious Eats’ Kenji J Lopez Alt offers this explanation :

“How does the baking surface affect hole structure? Well those crust holes develop when air and water vapor trapped inside the dough matrix suddenly expand upon heating in a phenomenon known as oven spring. The faster you can transfer energy to the dough, the bigger those glorious bubbles will be, and the airier and more delicate the crust.”

4. If time permits, make your dough several days in advance.

Why? Because: during a long, slow, cold fermentation, enzymes in both the flour and the yeast will break down the starches in the flour into simple sugars, which will contribute both to flavor and to browning. Moreover, during this time in the fridge, the dough will relax, making it easier to stretch into rounds on baking day.

PS: Simple Sourdough Pizza Crust Recipe

How to Make Pizza Dough, Step by Step

Whisk together flour, salt, and instant yeast ( SAF is my preference ):

Add water, and …

… mix to form a sticky dough ball:

Let rise in a warm spot till nearly doubled, about 1.5 hours.

Turn out onto a floured work surface.

Divide into four portions and …

… ball up, using as much flour as needed.

If you are baking pizza immediately, let the dough rest for another hour before shaping. Otherwise, transfer the balls to storage containers and stick them in the fridge. These Kevjes Dough Storage Vessels have become my favorite:

When it’s time to bake, transfer the dough rounds to a lidded vessel such as a DoughMate or a 9×13-inch baking dish covered with plastic wrap (to prevent the dough from drying out), and let the rounds sit for about an hour at room temperature.

When the dough has proofed, gently stretch it into an 11-inch round, using lightly floured hands:

Transfer the round to a peel lined with parchment paper .

Get your toppings ready. For a classic Margherita pizza, you’ll need tomato sauce, mozzarella, and fresh basil.

Spread about 2 ounces of tomato sauce over your dough.

Top with about 3 ounces of mozzarella. Drizzle lightly with olive oil and sprinkle with sea salt.

Bake on a preheated Baking Steel at 550ºF for 5 to 6 minutes. Shower with fresh basil out of the oven.

The beauty of the Baking Steel + high hydration dough: oven spring.

Troubleshooting

Why is my pizza dough too wet?

It is possible that given your environment and the type of flour you are using, you are using too much water relative to the amount of flour. The fix is simple: reduce the amount of water. Ideally, you are measuring with a scale, so you can ensure you are measuring accurately and making meaningful adjustments. Try holding back 50 grams of water and seeing if that helps.

That said, please read above about the importance of using a high-hydration pizza dough in a home oven. If your dough, upon being mixed, is unable to form a sticky dough ball, you likely need to reduce the water. Reference the video for dough texture.

Why is my pizza dough soggy?

There are several culprits here:

• too much sauce, cheese, and/or toppings
• oven not hot enough
• too short of a baking time

Solutions:

• Invest in a Baking Steel. Read why above .
• Try laying the cheese on top of the dough; then the sauce. The cheese might provide some insulation from the sauce, thereby preventing the dough from getting soggy.
• Consider employing a parbake: bake your pizza “naked” for one minute; then continue baking for 4 to 5 minutes more once topped.
• Try using semolina on your peel.
• Before stretching your dough ball into a round, slick it lightly in a bit of olive oil.
• Use a lighter hand when topping.

PS: If you’re looking for more pizza-making guidance, check out my New York Times bestselling cookbook, ​ Pizza Night ​ , which includes 52 pizza and 52 salad recipes, one pair for every week of the year, as well as five simple desserts 🍕🍕🍕

Description

Made with 4 ingredients — flour, water, salt, and yeast — this simple, no-knead pizza dough recipe is a snap to throw together, and you can use the dough the same day you mix it or store it in the fridge for up to 5 days (or freeze it!). If you love pizza with a ballooned edge and crisp but pliable crust, this pizza dough recipe is for you.

Attention Pizza Fans: My new cookbook, Pizza Night , is here.

NOTES:

• This recipe yields 4 rounds of dough. The recipe can be halved but know that the dough can be refrigerated for up to five days. I refrigerate individual rounds of dough in Kevjes dough storage containers.
• The dough can be frozen, too . After the first rise and after you transfer the portioned rounds to quart containers, this is your opportunity to freeze. Transfer the quart containers to the freezer for as long as 3 months. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 4 to 8 hours. Then, proceed with the recipe.

Ingredients & Tools

• Measure Accurately: As always, for best results use a scale to measure. I love this Ooni scale for its precision, especially when measuring smaller quantities of salt and yeast.
• Peel: This is my favorite .
• Parchment: These rounds are so handy for making the transition from the peel to the Baking steel or pizza stone.
• Yeast: SAF Instant Yeast is my favorite. If you need to use active dry yeast instead of instant, sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients.
• Warm place to rise: Here’s a trick for making the perfect warm spot for the dough to rise. Turn the oven on and let it preheat for 1 minute; then shut it off. The temperature will be between 80° F and 100° F. you should be able to place your hand on the oven grates without burning them.
• Flour: You can use bread flour and all-purpose flour here but if you live in a humid environment, I would consider using bread flour if you can get your hands on it. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water (see next paragraph). Reference the video for how the texture of the dough should look; then add water back as needed.
• Water: I find the sweet spot for me to be about 418 grams of water, which is roughly an 82% hydration dough. That said: If you live in a humid environment, if you live abroad, if you are using all-purpose flour or Tipo 00 flour, if you dislike handling wet doughs, consider starting with 400 grams of water, which will lower the hydration to 77%. If the dough feels dry, add water as needed to get it to the right consistency (reference the video).
• Salt: The rule of thumb with pizza dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I tend to use 12 to 15 grams of salt, and I do not find the dough to be too salty, but I have a high salt tolerance. Use an amount appropriate to your tastes and preferences. Finally, I always use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like.
• Toppings: In the notes below the recipe, find the toppings for a classic Margherita pizza and for a kale, parmesan, and crème fraîche pizza. See above for 6 other favorite pizza recipes.
• Timeline : Make it Tonight : Plan on 3 hours start to finish from when you mix your dough to when you turn out a freshly baked pizza. Make it Tomorrow (and beyond): Method 1: Mix your dough today, let it rise for 1.5 hours (roughly). Portion it into 4 balls; then transfer to the fridge for up to 5 days. When using dough you’ve stored in the refrigerator, remove it one hour prior to baking.

Please Read All Notes Above Before Proceeding

• 4 cups (512 g) bread flour or all-purpose flour, plus more for assembly
• 3 to 4 teaspoons (10 to 15 g) kosher salt
• 1 teaspoon (4 g) instant yeast
• 1.75 to 2 cups (400 to 454 g) lukewarm water

1. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. Pour a drop or two of oil over the top and rub with your hands to coat. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled in bulk. ( Note: Optional Step: If time permits, 30 minutes after you cover the bowl, perform one set of stretches and folds: grab an edge of the dough using a wet hand and stretch it up and in. Repeat this 8 to 10 times, grabbing a different edge each time. By the end, the dough should transform from shaggy in texture to smooth and cohesive. I find performing a set of stretches and folds gives my dough more strength and ultimately more lightness.)
2. Prepare the oven: If you are baking the pizzas right away (as opposed to refrigerating the dough for another day), place a Baking Steel or pizza stone in top third of oven and preheat oven to its hottest setting, 550°F. Be sure the Baking Steel heats for at least 45 minutes once the oven temperature reaches 550ºF.
3. Ball up the dough: Cover a work surface or cutting board liberally with flour — the dough is very wet, so don’t hesitate to use flour as needed. Turn the dough out onto your floured surface and use a bench scraper to divide the dough into 4 equal portions. With floured hands, roll each portion into a ball, using the pinkie edges of your hands to pinch the dough underneath each ball. If you are not baking the pizza the same day, transfer each round of dough to a storage container (see notes above), cover, and store in the fridge. (At this point, if you plan on freezing the dough, transfer the vessels to the freezer for up to 3 months. See notes above for thawing.) If you are baking right away, let the balls sit on their tucked-in edges for 30 to 60 minutes without touching in a lidded, lightly floured vessel such as a DoughMate or a 9×13-inch pan covered with plastic wrap.
4. Proof the dough: If using refrigerated dough, pull out a pizza round (or as many as you wish) from the fridge 60 to 90 minutes before you plan on baking. Transfer the rounds to a lidded, lightly floured vessel such as a DoughMate or a 9×13-inch pan covered with plastic wrap.
5. Make the pizzas : Handling the dough as minimally as possible, shape the dough into a 10″–12″ round. If the dough has proofed sufficiently, you should be able to pick it up and stretch it very easily using the back of your hands. Lay a sheet of parchment paper on a pizza peel, and pour a few drops of oil into the center of it. (Note: the oil is optional. It’s especially helpful if you find shaping dough using the backs of your hands tricky.) Transfer the dough round to the parchment-lined baking peel.
6. Top pizza as desired or to make the Margherita pizza: spread 2 ounces of tomato sauce over your pizza dough. Top with 3 ounces of mozzarella. Drizzle with olive oil. Season with a pinch of flaky sea salt. Shimmy the pizza, parchment paper and all into the oven. To make the kale and crème fraîche pizza : Place the kale in a small bowl, drizzle lightly with olive oil, season with sea salt, and toss with your hands till the kale is coated in oil and salt. Spoon crème fraîche over the dough leaving a 1/2-inch border or so—I use 1 to 2 tablespoons per pizza. Sprinkle with the garlic and a handful of the grated Parmigiano Reggiano. Top with the kale.
7. Bake the pizza: Shimmy the pizza, parchment paper and all into the oven. Bake the pizza until the top is blistered, about 5 minutes. Transfer to a cutting board. Shower basil over the pizza Margherita. Cut and serve. Discard parchment paper.

Notes

Margherita Pizza:

• 2 ounces tomato sauce, such as this one
• 3 ounces fresh mozzarella (if using buffalo mozzarella, drain before using)
• olive oil
• flaky sea salt
• fresh basil

Kale & Creme Fraiche Pizza:

• extra-virgin olive oil

• a couple handfuls of baby kale

• 1 to 2 cloves garlic

• Sea salt, such as Maldon

• 2 tablespoons crème fraîche

• grated Parmigiano Reggiano, about 1/4 to 1/3 cup

• Prep Time: 2 hours 30 minutes

• Cook Time: 5 minutes

• Category: Pizza

• Method: Baked

• Cuisine: American, Italian

Made with 4 ingredients — flour, water, salt, and yeast — this simple, no-knead pizza dough recipe can be ready start to finish in 3 hours. It produces a pizza with a ballooned edge and crisp but pliable crust . You can use the dough the same day you mix it or store it in the fridge for up to 5 days (or freeze it!) . 🍕🍕

Let’s get straight to it. This is a 4-ingredient, high-hydration, no-knead dough. It is the simplest of the simple homemade pizza recipes and, in my opinion, the tastiest, too. If you have time to prep your dough a few days in advance, you’ll be setting yourself up for serious pizza bliss (read on to learn why) but know that you can make excellent pizza, start to finish, in 3 hours.

The first step to making excellent pizza at home is to get comfortable working with high-hydration pizza doughs. Here’s why:

Why High-Hydration Pizza Dough is Best For a Home Oven

High-hydration doughs, such as this overnight focaccia , are doughs made with a high proportion of water relative to the flour. This high proportion of water creates a pizza crust that stays crisp but moist during the cooking process with beautiful air pockets throughout.

How? Understand this relationship, understand everything:

The lower the oven temperature, the higher the dough hydration. And conversely: The higher the oven temperature, the lower the dough hydration .

A great way to understand this concept is to look at the makeup of a classic Neapolitan-style pizza dough. Neapolitan-style pizza is characterized by a blistered and ballooned outer edge with a soft, thin (and sometimes wet) center. Contrary to what you might expect, Neapolitan-style pizza dough is on the lower end of the hydration spectrum: 60 to 65%.

The reason Neapolitan pizzas emerge light and airy with nearly wet centers is because they cook in 60 to 90 seconds in 900ºF ovens. In this short period of time, very little water evaporates from the dough, which allows it to retain its moisture.

When you bake pizza in a home oven, which can only get up to 550ºF, the baking time is longer, during which time a lot of water will evaporate. If you were to bake a 65% hydration Neapolitan pizza dough in your home oven, you will be left with a dry, tough crust due to all of the moisture loss during the long bake.

So, in sum: to prevent your crust from being dry and tough in a home oven, it needs more water from the start.

Working With High Hydration Dough

Working with high-hydration dough can be tricky, and the best way to deal with it is to handle it gently. During the shaping process — the point at which you are stretching your ball of dough into a 10- to 12-inch round — take care to use a light touch. When you handle the dough minimally, you preserve the bubbles created during the rising. See these bubbles? …

Those bubbles become these ballooned textures throughout the dough:

4 Tips for Making Excellent Pizza at Home

1. Use good, unbleached, and unbromated flour. King Arthur bread or all-purpose flour is my favorite.

What is the difference between bread and all-purpose flour? Mostly the protein content. KAF bread flour has a higher protein content (12.7% protein) than the all-purpose flour (11.7% protein). A dough made with bread flour as opposed to all-purpose flour will absorb slightly more liquid and will therefore be slightly stiffer. If you live in a humid environment and often find your dough to be too wet, using bread flour may help.

What about Tipo 00 Flour? Tipo 00 flour is the flour required in the production of D.O.C. Neapolitan pizza. Contrary to popular belief, the “00” is not an indicator of protein content. It refers, rather, to the fineness of the milling, “00” being the finest grade in the Italian classification system. It is known for the extensible gluten structure it creates in pizza dough. When you use Tipo 00 flour, you may find your dough to be much wetter than when you use bread flour, so you may need to adjust the recipe slightly: use less water or more flour.

While I love using tipo 00 flour ( Petra 5063 being my favorite) in my outdoor oven, today I find I get better results — better oven spring and browning — in my home oven when I use bread flour or all-purpose flour, namely KAF, whose flour contains a small amount of malt, which helps with browning.

2. Don’t be afraid of salt.

Salt is important in pizza dough not only for flavor but also for strengthening gluten and controlling fermentation. My preference is Diamond Crystal kosher salt or Baleine fine sea salt, both of which dissolve quickly.

How Much Salt to Use: The rule of thumb with pizza dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I use 15 grams of salt, and I do not find the dough to be too salty.

Flaky sea salt for finishing. I sprinkle every pizza I bake with Maldon Sea Salt just before it sliding it into the oven.

3. Invest in a Baking Steel.

The single best and easiest/most affordable step you can take to make better pizza at home is to invest in a Baking Steel . In short, steel is a more conductive cooking surface than stone. This means heat transfers more quickly from steel to food than it does from stone to food. Why is this important for pizza? Serious Eats’ Kenji J Lopez Alt offers this explanation :

“How does the baking surface affect hole structure? Well those crust holes develop when air and water vapor trapped inside the dough matrix suddenly expand upon heating in a phenomenon known as oven spring. The faster you can transfer energy to the dough, the bigger those glorious bubbles will be, and the airier and more delicate the crust.”

4. If time permits, make your dough several days in advance.

Why? Because: during a long, slow, cold fermentation, enzymes in both the flour and the yeast will break down the starches in the flour into simple sugars, which will contribute both to flavor and to browning. Moreover, during this time in the fridge, the dough will relax, making it easier to stretch into rounds on baking day.

PS: Simple Sourdough Pizza Crust Recipe

How to Make Pizza Dough, Step by Step

Whisk together flour, salt, and instant yeast ( SAF is my preference ):

Add water, and …

… mix to form a sticky dough ball:

Let rise in a warm spot till nearly doubled, about 1.5 hours.

Turn out onto a floured work surface.

Divide into four portions and …

… ball up, using as much flour as needed.

If you are baking pizza immediately, let the dough rest for another hour before shaping. Otherwise, transfer the balls to storage containers and stick them in the fridge. These Kevjes Dough Storage Vessels have become my favorite:

When it’s time to bake, transfer the dough rounds to a lidded vessel such as a DoughMate or a 9×13-inch baking dish covered with plastic wrap (to prevent the dough from drying out), and let the rounds sit for about an hour at room temperature.

When the dough has proofed, gently stretch it into an 11-inch round, using lightly floured hands:

Transfer the round to a peel lined with parchment paper .

Get your toppings ready. For a classic Margherita pizza, you’ll need tomato sauce, mozzarella, and fresh basil.

Spread about 2 ounces of tomato sauce over your dough.

Top with about 3 ounces of mozzarella. Drizzle lightly with olive oil and sprinkle with sea salt.

Bake on a preheated Baking Steel at 550ºF for 5 to 6 minutes. Shower with fresh basil out of the oven.

The beauty of the Baking Steel + high hydration dough: oven spring.

Troubleshooting

Why is my pizza dough too wet?

It is possible that given your environment and the type of flour you are using, you are using too much water relative to the amount of flour. The fix is simple: reduce the amount of water. Ideally, you are measuring with a scale, so you can ensure you are measuring accurately and making meaningful adjustments. Try holding back 50 grams of water and seeing if that helps.

That said, please read above about the importance of using a high-hydration pizza dough in a home oven. If your dough, upon being mixed, is unable to form a sticky dough ball, you likely need to reduce the water. Reference the video for dough texture.

Why is my pizza dough soggy?

There are several culprits here:

• too much sauce, cheese, and/or toppings
• oven not hot enough
• too short of a baking time

Solutions:

• Invest in a Baking Steel. Read why above .
• Try laying the cheese on top of the dough; then the sauce. The cheese might provide some insulation from the sauce, thereby preventing the dough from getting soggy.
• Consider employing a parbake: bake your pizza “naked” for one minute; then continue baking for 4 to 5 minutes more once topped.
• Try using semolina on your peel.
• Before stretching your dough ball into a round, slick it lightly in a bit of olive oil.
• Use a lighter hand when topping.

PS: If you’re looking for more pizza-making guidance, check out my New York Times bestselling cookbook, ​ Pizza Night ​ , which includes 52 pizza and 52 salad recipes, one pair for every week of the year, as well as five simple desserts 🍕🍕🍕

Description

Made with 4 ingredients — flour, water, salt, and yeast — this simple, no-knead pizza dough recipe is a snap to throw together, and you can use the dough the same day you mix it or store it in the fridge for up to 5 days (or freeze it!). If you love pizza with a ballooned edge and crisp but pliable crust, this pizza dough recipe is for you.

Attention Pizza Fans: My new cookbook, Pizza Night , is here.

NOTES:

• This recipe yields 4 rounds of dough. The recipe can be halved but know that the dough can be refrigerated for up to five days. I refrigerate individual rounds of dough in Kevjes dough storage containers.
• The dough can be frozen, too . After the first rise and after you transfer the portioned rounds to quart containers, this is your opportunity to freeze. Transfer the quart containers to the freezer for as long as 3 months. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 4 to 8 hours. Then, proceed with the recipe.

Ingredients & Tools

• Measure Accurately: As always, for best results use a scale to measure. I love this Ooni scale for its precision, especially when measuring smaller quantities of salt and yeast.
• Peel: This is my favorite .
• Parchment: These rounds are so handy for making the transition from the peel to the Baking steel or pizza stone.
• Yeast: SAF Instant Yeast is my favorite. If you need to use active dry yeast instead of instant, sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients.
• Warm place to rise: Here’s a trick for making the perfect warm spot for the dough to rise. Turn the oven on and let it preheat for 1 minute; then shut it off. The temperature will be between 80° F and 100° F. you should be able to place your hand on the oven grates without burning them.
• Flour: You can use bread flour and all-purpose flour here but if you live in a humid environment, I would consider using bread flour if you can get your hands on it. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water (see next paragraph). Reference the video for how the texture of the dough should look; then add water back as needed.
• Water: I find the sweet spot for me to be about 418 grams of water, which is roughly an 82% hydration dough. That said: If you live in a humid environment, if you live abroad, if you are using all-purpose flour or Tipo 00 flour, if you dislike handling wet doughs, consider starting with 400 grams of water, which will lower the hydration to 77%. If the dough feels dry, add water as needed to get it to the right consistency (reference the video).
• Salt: The rule of thumb with pizza dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I tend to use 12 to 15 grams of salt, and I do not find the dough to be too salty, but I have a high salt tolerance. Use an amount appropriate to your tastes and preferences. Finally, I always use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like.
• Toppings: In the notes below the recipe, find the toppings for a classic Margherita pizza and for a kale, parmesan, and crème fraîche pizza. See above for 6 other favorite pizza recipes.
• Timeline : Make it Tonight : Plan on 3 hours start to finish from when you mix your dough to when you turn out a freshly baked pizza. Make it Tomorrow (and beyond): Method 1: Mix your dough today, let it rise for 1.5 hours (roughly). Portion it into 4 balls; then transfer to the fridge for up to 5 days. When using dough you’ve stored in the refrigerator, remove it one hour prior to baking.

Please Read All Notes Above Before Proceeding

• 4 cups (512 g) bread flour or all-purpose flour, plus more for assembly
• 3 to 4 teaspoons (10 to 15 g) kosher salt
• 1 teaspoon (4 g) instant yeast
• 1.75 to 2 cups (400 to 454 g) lukewarm water

1. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. Pour a drop or two of oil over the top and rub with your hands to coat. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled in bulk. ( Note: Optional Step: If time permits, 30 minutes after you cover the bowl, perform one set of stretches and folds: grab an edge of the dough using a wet hand and stretch it up and in. Repeat this 8 to 10 times, grabbing a different edge each time. By the end, the dough should transform from shaggy in texture to smooth and cohesive. I find performing a set of stretches and folds gives my dough more strength and ultimately more lightness.)
2. Prepare the oven: If you are baking the pizzas right away (as opposed to refrigerating the dough for another day), place a Baking Steel or pizza stone in top third of oven and preheat oven to its hottest setting, 550°F. Be sure the Baking Steel heats for at least 45 minutes once the oven temperature reaches 550ºF.
3. Ball up the dough: Cover a work surface or cutting board liberally with flour — the dough is very wet, so don’t hesitate to use flour as needed. Turn the dough out onto your floured surface and use a bench scraper to divide the dough into 4 equal portions. With floured hands, roll each portion into a ball, using the pinkie edges of your hands to pinch the dough underneath each ball. If you are not baking the pizza the same day, transfer each round of dough to a storage container (see notes above), cover, and store in the fridge. (At this point, if you plan on freezing the dough, transfer the vessels to the freezer for up to 3 months. See notes above for thawing.) If you are baking right away, let the balls sit on their tucked-in edges for 30 to 60 minutes without touching in a lidded, lightly floured vessel such as a DoughMate or a 9×13-inch pan covered with plastic wrap.
4. Proof the dough: If using refrigerated dough, pull out a pizza round (or as many as you wish) from the fridge 60 to 90 minutes before you plan on baking. Transfer the rounds to a lidded, lightly floured vessel such as a DoughMate or a 9×13-inch pan covered with plastic wrap.
5. Make the pizzas : Handling the dough as minimally as possible, shape the dough into a 10″–12″ round. If the dough has proofed sufficiently, you should be able to pick it up and stretch it very easily using the back of your hands. Lay a sheet of parchment paper on a pizza peel, and pour a few drops of oil into the center of it. (Note: the oil is optional. It’s especially helpful if you find shaping dough using the backs of your hands tricky.) Transfer the dough round to the parchment-lined baking peel.
6. Top pizza as desired or to make the Margherita pizza: spread 2 ounces of tomato sauce over your pizza dough. Top with 3 ounces of mozzarella. Drizzle with olive oil. Season with a pinch of flaky sea salt. Shimmy the pizza, parchment paper and all into the oven. To make the kale and crème fraîche pizza : Place the kale in a small bowl, drizzle lightly with olive oil, season with sea salt, and toss with your hands till the kale is coated in oil and salt. Spoon crème fraîche over the dough leaving a 1/2-inch border or so—I use 1 to 2 tablespoons per pizza. Sprinkle with the garlic and a handful of the grated Parmigiano Reggiano. Top with the kale.
7. Bake the pizza: Shimmy the pizza, parchment paper and all into the oven. Bake the pizza until the top is blistered, about 5 minutes. Transfer to a cutting board. Shower basil over the pizza Margherita. Cut and serve. Discard parchment paper.

Notes

Margherita Pizza:

• 2 ounces tomato sauce, such as this one
• 3 ounces fresh mozzarella (if using buffalo mozzarella, drain before using)
• olive oil
• flaky sea salt
• fresh basil

Kale & Creme Fraiche Pizza:

• extra-virgin olive oil

• a couple handfuls of baby kale

• 1 to 2 cloves garlic

• Sea salt, such as Maldon

• 2 tablespoons crème fraîche

• grated Parmigiano Reggiano, about 1/4 to 1/3 cup

• Prep Time: 2 hours 30 minutes

• Cook Time: 5 minutes

• Category: Pizza

• Method: Baked

• Cuisine: American, Italian

Made with 4 ingredients — flour, water, salt, and yeast — this simple, no-knead pizza dough recipe can be ready start to finish in 3 hours. It produces a pizza with a ballooned edge and crisp but pliable crust . You can use the dough the same day you mix it or store it in the fridge for up to 5 days (or freeze it!) . 🍕🍕

Let’s get straight to it. This is a 4-ingredient, high-hydration, no-knead dough. It is the simplest of the simple homemade pizza recipes and, in my opinion, the tastiest, too. If you have time to prep your dough a few days in advance, you’ll be setting yourself up for serious pizza bliss (read on to learn why) but know that you can make excellent pizza, start to finish, in 3 hours.

The first step to making excellent pizza at home is to get comfortable working with high-hydration pizza doughs. Here’s why:

Why High-Hydration Pizza Dough is Best For a Home Oven

High-hydration doughs, such as this overnight focaccia , are doughs made with a high proportion of water relative to the flour. This high proportion of water creates a pizza crust that stays crisp but moist during the cooking process with beautiful air pockets throughout.

How? Understand this relationship, understand everything:

The lower the oven temperature, the higher the dough hydration. And conversely: The higher the oven temperature, the lower the dough hydration .

A great way to understand this concept is to look at the makeup of a classic Neapolitan-style pizza dough. Neapolitan-style pizza is characterized by a blistered and ballooned outer edge with a soft, thin (and sometimes wet) center. Contrary to what you might expect, Neapolitan-style pizza dough is on the lower end of the hydration spectrum: 60 to 65%.

The reason Neapolitan pizzas emerge light and airy with nearly wet centers is because they cook in 60 to 90 seconds in 900ºF ovens. In this short period of time, very little water evaporates from the dough, which allows it to retain its moisture.

When you bake pizza in a home oven, which can only get up to 550ºF, the baking time is longer, during which time a lot of water will evaporate. If you were to bake a 65% hydration Neapolitan pizza dough in your home oven, you will be left with a dry, tough crust due to all of the moisture loss during the long bake.

So, in sum: to prevent your crust from being dry and tough in a home oven, it needs more water from the start.

Working With High Hydration Dough

Working with high-hydration dough can be tricky, and the best way to deal with it is to handle it gently. During the shaping process — the point at which you are stretching your ball of dough into a 10- to 12-inch round — take care to use a light touch. When you handle the dough minimally, you preserve the bubbles created during the rising. See these bubbles? …

Those bubbles become these ballooned textures throughout the dough:

4 Tips for Making Excellent Pizza at Home

1. Use good, unbleached, and unbromated flour. King Arthur bread or all-purpose flour is my favorite.

What is the difference between bread and all-purpose flour? Mostly the protein content. KAF bread flour has a higher protein content (12.7% protein) than the all-purpose flour (11.7% protein). A dough made with bread flour as opposed to all-purpose flour will absorb slightly more liquid and will therefore be slightly stiffer. If you live in a humid environment and often find your dough to be too wet, using bread flour may help.

What about Tipo 00 Flour? Tipo 00 flour is the flour required in the production of D.O.C. Neapolitan pizza. Contrary to popular belief, the “00” is not an indicator of protein content. It refers, rather, to the fineness of the milling, “00” being the finest grade in the Italian classification system. It is known for the extensible gluten structure it creates in pizza dough. When you use Tipo 00 flour, you may find your dough to be much wetter than when you use bread flour, so you may need to adjust the recipe slightly: use less water or more flour.

While I love using tipo 00 flour ( Petra 5063 being my favorite) in my outdoor oven, today I find I get better results — better oven spring and browning — in my home oven when I use bread flour or all-purpose flour, namely KAF, whose flour contains a small amount of malt, which helps with browning.

2. Don’t be afraid of salt.

Salt is important in pizza dough not only for flavor but also for strengthening gluten and controlling fermentation. My preference is Diamond Crystal kosher salt or Baleine fine sea salt, both of which dissolve quickly.

How Much Salt to Use: The rule of thumb with pizza dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I use 15 grams of salt, and I do not find the dough to be too salty.

Flaky sea salt for finishing. I sprinkle every pizza I bake with Maldon Sea Salt just before it sliding it into the oven.

3. Invest in a Baking Steel.

The single best and easiest/most affordable step you can take to make better pizza at home is to invest in a Baking Steel . In short, steel is a more conductive cooking surface than stone. This means heat transfers more quickly from steel to food than it does from stone to food. Why is this important for pizza? Serious Eats’ Kenji J Lopez Alt offers this explanation :

“How does the baking surface affect hole structure? Well those crust holes develop when air and water vapor trapped inside the dough matrix suddenly expand upon heating in a phenomenon known as oven spring. The faster you can transfer energy to the dough, the bigger those glorious bubbles will be, and the airier and more delicate the crust.”

4. If time permits, make your dough several days in advance.

Why? Because: during a long, slow, cold fermentation, enzymes in both the flour and the yeast will break down the starches in the flour into simple sugars, which will contribute both to flavor and to browning. Moreover, during this time in the fridge, the dough will relax, making it easier to stretch into rounds on baking day.

PS: Simple Sourdough Pizza Crust Recipe

How to Make Pizza Dough, Step by Step

Whisk together flour, salt, and instant yeast ( SAF is my preference ):

Add water, and …

… mix to form a sticky dough ball:

Let rise in a warm spot till nearly doubled, about 1.5 hours.

Turn out onto a floured work surface.

Divide into four portions and …

… ball up, using as much flour as needed.

If you are baking pizza immediately, let the dough rest for another hour before shaping. Otherwise, transfer the balls to storage containers and stick them in the fridge. These Kevjes Dough Storage Vessels have become my favorite:

When it’s time to bake, transfer the dough rounds to a lidded vessel such as a DoughMate or a 9×13-inch baking dish covered with plastic wrap (to prevent the dough from drying out), and let the rounds sit for about an hour at room temperature.

When the dough has proofed, gently stretch it into an 11-inch round, using lightly floured hands:

Transfer the round to a peel lined with parchment paper .

Get your toppings ready. For a classic Margherita pizza, you’ll need tomato sauce, mozzarella, and fresh basil.

Spread about 2 ounces of tomato sauce over your dough.

Top with about 3 ounces of mozzarella. Drizzle lightly with olive oil and sprinkle with sea salt.

Bake on a preheated Baking Steel at 550ºF for 5 to 6 minutes. Shower with fresh basil out of the oven.

The beauty of the Baking Steel + high hydration dough: oven spring.

Troubleshooting

Why is my pizza dough too wet?

It is possible that given your environment and the type of flour you are using, you are using too much water relative to the amount of flour. The fix is simple: reduce the amount of water. Ideally, you are measuring with a scale, so you can ensure you are measuring accurately and making meaningful adjustments. Try holding back 50 grams of water and seeing if that helps.

That said, please read above about the importance of using a high-hydration pizza dough in a home oven. If your dough, upon being mixed, is unable to form a sticky dough ball, you likely need to reduce the water. Reference the video for dough texture.

Why is my pizza dough soggy?

There are several culprits here:

• too much sauce, cheese, and/or toppings
• oven not hot enough
• too short of a baking time

Solutions:

• Invest in a Baking Steel. Read why above .
• Try laying the cheese on top of the dough; then the sauce. The cheese might provide some insulation from the sauce, thereby preventing the dough from getting soggy.
• Consider employing a parbake: bake your pizza “naked” for one minute; then continue baking for 4 to 5 minutes more once topped.
• Try using semolina on your peel.
• Before stretching your dough ball into a round, slick it lightly in a bit of olive oil.
• Use a lighter hand when topping.

PS: If you’re looking for more pizza-making guidance, check out my New York Times bestselling cookbook, ​ Pizza Night ​ , which includes 52 pizza and 52 salad recipes, one pair for every week of the year, as well as five simple desserts 🍕🍕🍕

Description

Made with 4 ingredients — flour, water, salt, and yeast — this simple, no-knead pizza dough recipe is a snap to throw together, and you can use the dough the same day you mix it or store it in the fridge for up to 5 days (or freeze it!). If you love pizza with a ballooned edge and crisp but pliable crust, this pizza dough recipe is for you.

Attention Pizza Fans: My new cookbook, Pizza Night , is here.

NOTES:

• This recipe yields 4 rounds of dough. The recipe can be halved but know that the dough can be refrigerated for up to five days. I refrigerate individual rounds of dough in Kevjes dough storage containers.
• The dough can be frozen, too . After the first rise and after you transfer the portioned rounds to quart containers, this is your opportunity to freeze. Transfer the quart containers to the freezer for as long as 3 months. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 4 to 8 hours. Then, proceed with the recipe.

Ingredients & Tools

• Measure Accurately: As always, for best results use a scale to measure. I love this Ooni scale for its precision, especially when measuring smaller quantities of salt and yeast.
• Peel: This is my favorite .
• Parchment: These rounds are so handy for making the transition from the peel to the Baking steel or pizza stone.
• Yeast: SAF Instant Yeast is my favorite. If you need to use active dry yeast instead of instant, sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients.
• Warm place to rise: Here’s a trick for making the perfect warm spot for the dough to rise. Turn the oven on and let it preheat for 1 minute; then shut it off. The temperature will be between 80° F and 100° F. you should be able to place your hand on the oven grates without burning them.
• Flour: You can use bread flour and all-purpose flour here but if you live in a humid environment, I would consider using bread flour if you can get your hands on it. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water (see next paragraph). Reference the video for how the texture of the dough should look; then add water back as needed.
• Water: I find the sweet spot for me to be about 418 grams of water, which is roughly an 82% hydration dough. That said: If you live in a humid environment, if you live abroad, if you are using all-purpose flour or Tipo 00 flour, if you dislike handling wet doughs, consider starting with 400 grams of water, which will lower the hydration to 77%. If the dough feels dry, add water as needed to get it to the right consistency (reference the video).
• Salt: The rule of thumb with pizza dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I tend to use 12 to 15 grams of salt, and I do not find the dough to be too salty, but I have a high salt tolerance. Use an amount appropriate to your tastes and preferences. Finally, I always use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like.
• Toppings: In the notes below the recipe, find the toppings for a classic Margherita pizza and for a kale, parmesan, and crème fraîche pizza. See above for 6 other favorite pizza recipes.
• Timeline : Make it Tonight : Plan on 3 hours start to finish from when you mix your dough to when you turn out a freshly baked pizza. Make it Tomorrow (and beyond): Method 1: Mix your dough today, let it rise for 1.5 hours (roughly). Portion it into 4 balls; then transfer to the fridge for up to 5 days. When using dough you’ve stored in the refrigerator, remove it one hour prior to baking.

Please Read All Notes Above Before Proceeding

• 4 cups (512 g) bread flour or all-purpose flour, plus more for assembly
• 3 to 4 teaspoons (10 to 15 g) kosher salt
• 1 teaspoon (4 g) instant yeast
• 1.75 to 2 cups (400 to 454 g) lukewarm water

1. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. Pour a drop or two of oil over the top and rub with your hands to coat. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled in bulk. ( Note: Optional Step: If time permits, 30 minutes after you cover the bowl, perform one set of stretches and folds: grab an edge of the dough using a wet hand and stretch it up and in. Repeat this 8 to 10 times, grabbing a different edge each time. By the end, the dough should transform from shaggy in texture to smooth and cohesive. I find performing a set of stretches and folds gives my dough more strength and ultimately more lightness.)
2. Prepare the oven: If you are baking the pizzas right away (as opposed to refrigerating the dough for another day), place a Baking Steel or pizza stone in top third of oven and preheat oven to its hottest setting, 550°F. Be sure the Baking Steel heats for at least 45 minutes once the oven temperature reaches 550ºF.
3. Ball up the dough: Cover a work surface or cutting board liberally with flour — the dough is very wet, so don’t hesitate to use flour as needed. Turn the dough out onto your floured surface and use a bench scraper to divide the dough into 4 equal portions. With floured hands, roll each portion into a ball, using the pinkie edges of your hands to pinch the dough underneath each ball. If you are not baking the pizza the same day, transfer each round of dough to a storage container (see notes above), cover, and store in the fridge. (At this point, if you plan on freezing the dough, transfer the vessels to the freezer for up to 3 months. See notes above for thawing.) If you are baking right away, let the balls sit on their tucked-in edges for 30 to 60 minutes without touching in a lidded, lightly floured vessel such as a DoughMate or a 9×13-inch pan covered with plastic wrap.
4. Proof the dough: If using refrigerated dough, pull out a pizza round (or as many as you wish) from the fridge 60 to 90 minutes before you plan on baking. Transfer the rounds to a lidded, lightly floured vessel such as a DoughMate or a 9×13-inch pan covered with plastic wrap.
5. Make the pizzas : Handling the dough as minimally as possible, shape the dough into a 10″–12″ round. If the dough has proofed sufficiently, you should be able to pick it up and stretch it very easily using the back of your hands. Lay a sheet of parchment paper on a pizza peel, and pour a few drops of oil into the center of it. (Note: the oil is optional. It’s especially helpful if you find shaping dough using the backs of your hands tricky.) Transfer the dough round to the parchment-lined baking peel.
6. Top pizza as desired or to make the Margherita pizza: spread 2 ounces of tomato sauce over your pizza dough. Top with 3 ounces of mozzarella. Drizzle with olive oil. Season with a pinch of flaky sea salt. Shimmy the pizza, parchment paper and all into the oven. To make the kale and crème fraîche pizza : Place the kale in a small bowl, drizzle lightly with olive oil, season with sea salt, and toss with your hands till the kale is coated in oil and salt. Spoon crème fraîche over the dough leaving a 1/2-inch border or so—I use 1 to 2 tablespoons per pizza. Sprinkle with the garlic and a handful of the grated Parmigiano Reggiano. Top with the kale.
7. Bake the pizza: Shimmy the pizza, parchment paper and all into the oven. Bake the pizza until the top is blistered, about 5 minutes. Transfer to a cutting board. Shower basil over the pizza Margherita. Cut and serve. Discard parchment paper.

Notes

Margherita Pizza:

• 2 ounces tomato sauce, such as this one
• 3 ounces fresh mozzarella (if using buffalo mozzarella, drain before using)
• olive oil
• flaky sea salt
• fresh basil

Kale & Creme Fraiche Pizza:

• extra-virgin olive oil

• a couple handfuls of baby kale

• 1 to 2 cloves garlic

• Sea salt, such as Maldon

• 2 tablespoons crème fraîche

• grated Parmigiano Reggiano, about 1/4 to 1/3 cup

• Prep Time: 2 hours 30 minutes

• Cook Time: 5 minutes

• Category: Pizza

• Method: Baked

• Cuisine: American, Italian

Description

Made with 4 ingredients — flour, water, salt, and yeast — this simple, no-knead pizza dough recipe is a snap to throw together, and you can use the dough the same day you mix it or store it in the fridge for up to 5 days (or freeze it!). If you love pizza with a ballooned edge and crisp but pliable crust, this pizza dough recipe is for you.

Attention Pizza Fans: My new cookbook, Pizza Night , is here.

NOTES:

• This recipe yields 4 rounds of dough. The recipe can be halved but know that the dough can be refrigerated for up to five days. I refrigerate individual rounds of dough in Kevjes dough storage containers.
• The dough can be frozen, too . After the first rise and after you transfer the portioned rounds to quart containers, this is your opportunity to freeze. Transfer the quart containers to the freezer for as long as 3 months. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 4 to 8 hours. Then, proceed with the recipe.

Ingredients & Tools

• Measure Accurately: As always, for best results use a scale to measure. I love this Ooni scale for its precision, especially when measuring smaller quantities of salt and yeast.
• Peel: This is my favorite .
• Parchment: These rounds are so handy for making the transition from the peel to the Baking steel or pizza stone.
• Yeast: SAF Instant Yeast is my favorite. If you need to use active dry yeast instead of instant, sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients.
• Warm place to rise: Here’s a trick for making the perfect warm spot for the dough to rise. Turn the oven on and let it preheat for 1 minute; then shut it off. The temperature will be between 80° F and 100° F. you should be able to place your hand on the oven grates without burning them.
• Flour: You can use bread flour and all-purpose flour here but if you live in a humid environment, I would consider using bread flour if you can get your hands on it. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water (see next paragraph). Reference the video for how the texture of the dough should look; then add water back as needed.
• Water: I find the sweet spot for me to be about 418 grams of water, which is roughly an 82% hydration dough. That said: If you live in a humid environment, if you live abroad, if you are using all-purpose flour or Tipo 00 flour, if you dislike handling wet doughs, consider starting with 400 grams of water, which will lower the hydration to 77%. If the dough feels dry, add water as needed to get it to the right consistency (reference the video).
• Salt: The rule of thumb with pizza dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I tend to use 12 to 15 grams of salt, and I do not find the dough to be too salty, but I have a high salt tolerance. Use an amount appropriate to your tastes and preferences. Finally, I always use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like.
• Toppings: In the notes below the recipe, find the toppings for a classic Margherita pizza and for a kale, parmesan, and crème fraîche pizza. See above for 6 other favorite pizza recipes.
• Timeline : Make it Tonight : Plan on 3 hours start to finish from when you mix your dough to when you turn out a freshly baked pizza. Make it Tomorrow (and beyond): Method 1: Mix your dough today, let it rise for 1.5 hours (roughly). Portion it into 4 balls; then transfer to the fridge for up to 5 days. When using dough you’ve stored in the refrigerator, remove it one hour prior to baking.

Please Read All Notes Above Before Proceeding

• 4 cups (512 g) bread flour or all-purpose flour, plus more for assembly
• 3 to 4 teaspoons (10 to 15 g) kosher salt
• 1 teaspoon (4 g) instant yeast
• 1.75 to 2 cups (400 to 454 g) lukewarm water

1. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. Pour a drop or two of oil over the top and rub with your hands to coat. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled in bulk. ( Note: Optional Step: If time permits, 30 minutes after you cover the bowl, perform one set of stretches and folds: grab an edge of the dough using a wet hand and stretch it up and in. Repeat this 8 to 10 times, grabbing a different edge each time. By the end, the dough should transform from shaggy in texture to smooth and cohesive. I find performing a set of stretches and folds gives my dough more strength and ultimately more lightness.)
2. Prepare the oven: If you are baking the pizzas right away (as opposed to refrigerating the dough for another day), place a Baking Steel or pizza stone in top third of oven and preheat oven to its hottest setting, 550°F. Be sure the Baking Steel heats for at least 45 minutes once the oven temperature reaches 550ºF.
3. Ball up the dough: Cover a work surface or cutting board liberally with flour — the dough is very wet, so don’t hesitate to use flour as needed. Turn the dough out onto your floured surface and use a bench scraper to divide the dough into 4 equal portions. With floured hands, roll each portion into a ball, using the pinkie edges of your hands to pinch the dough underneath each ball. If you are not baking the pizza the same day, transfer each round of dough to a storage container (see notes above), cover, and store in the fridge. (At this point, if you plan on freezing the dough, transfer the vessels to the freezer for up to 3 months. See notes above for thawing.) If you are baking right away, let the balls sit on their tucked-in edges for 30 to 60 minutes without touching in a lidded, lightly floured vessel such as a DoughMate or a 9×13-inch pan covered with plastic wrap.
4. Proof the dough: If using refrigerated dough, pull out a pizza round (or as many as you wish) from the fridge 60 to 90 minutes before you plan on baking. Transfer the rounds to a lidded, lightly floured vessel such as a DoughMate or a 9×13-inch pan covered with plastic wrap.
5. Make the pizzas : Handling the dough as minimally as possible, shape the dough into a 10″–12″ round. If the dough has proofed sufficiently, you should be able to pick it up and stretch it very easily using the back of your hands. Lay a sheet of parchment paper on a pizza peel, and pour a few drops of oil into the center of it. (Note: the oil is optional. It’s especially helpful if you find shaping dough using the backs of your hands tricky.) Transfer the dough round to the parchment-lined baking peel.
6. Top pizza as desired or to make the Margherita pizza: spread 2 ounces of tomato sauce over your pizza dough. Top with 3 ounces of mozzarella. Drizzle with olive oil. Season with a pinch of flaky sea salt. Shimmy the pizza, parchment paper and all into the oven. To make the kale and crème fraîche pizza : Place the kale in a small bowl, drizzle lightly with olive oil, season with sea salt, and toss with your hands till the kale is coated in oil and salt. Spoon crème fraîche over the dough leaving a 1/2-inch border or so—I use 1 to 2 tablespoons per pizza. Sprinkle with the garlic and a handful of the grated Parmigiano Reggiano. Top with the kale.
7. Bake the pizza: Shimmy the pizza, parchment paper and all into the oven. Bake the pizza until the top is blistered, about 5 minutes. Transfer to a cutting board. Shower basil over the pizza Margherita. Cut and serve. Discard parchment paper.

Notes

Margherita Pizza:

• 2 ounces tomato sauce, such as this one
• 3 ounces fresh mozzarella (if using buffalo mozzarella, drain before using)
• olive oil
• flaky sea salt
• fresh basil

Kale & Creme Fraiche Pizza:

• extra-virgin olive oil

• a couple handfuls of baby kale

• 1 to 2 cloves garlic

• Sea salt, such as Maldon

• 2 tablespoons crème fraîche

• grated Parmigiano Reggiano, about 1/4 to 1/3 cup

• Prep Time: 2 hours 30 minutes

• Cook Time: 5 minutes

• Category: Pizza

• Method: Baked

• Cuisine: Italian, American

Find it online : https://alexandracooks.com/2019/01/31/homemade-pizza-dough-recipe/

I am a firm believer that anyone can make bread — and really good bread at that.

If you’re new to bread baking, you may want to start here: Bread Baking 101 . Otherwise, dive in with the recipes below.

As always, for the best results, use a digital scale (under $10) to measure the flour. And if you’ve yet to try instant yeast, which can be stirred into the dry ingredients without being bloomed first, there’s no time like the present. SAF is my favorite.

ALL the bread recipes in the archives can be found here → Bread

My Mother’s Peasant Bread

Light Brioche Buns, Even Better

Overnight, Refrigerator Focaccia

No-Knead Thyme Dinner Rolls

Holly’s Challah

Holly’s Babka

Quinoa Flax Toasting Bread

Overnight Bialys

Very Good Bagels, Easy-ish Too

Seedy, Sprouted Wheat Sandwich Bread

The Best Gluten-Free Bread

Overnight Brioche Cinnamon Rolls