Lunch

Pizza Dough

This is the foundational pizza dough that produces a thin, crispy crust with a tender, slightly chewy interior—the standard that pizzerias across the country use. It's a simple three-ingredient dough (flour, water, yeast, salt, oil) that transforms with time and proper technique into something extraordinary.

931calper serving 31gprotein 182gcarbs 7gfat 20min prep 12min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Pizza Dough — common questions

Can I freeze pizza dough?

Yes. After the first rise (or cold ferment), divide and shape into balls, wrap individually in plastic wrap, and freeze for up to 3 months. Thaw in the refrigerator for 8 hours or on the counter for 2–3 hours, then top and bake as normal.

What if I don't have a pizza stone?

Use an inverted baking sheet or a heavy cast-iron skillet, preheated in the oven for at least 30 minutes. The results won't be quite as crispy as with a stone, but the pizza will still be excellent.

Why is my dough sticking and impossible to stretch?

The dough is too warm or you're stretching it too aggressively. If warm, let it rest covered for 15 minutes. When stretching, work gently and rest the dough in between—allow gravity and rest to do most of the work rather than forcing it.

Can I cook this in a regular oven instead of with a stone?

Yes. Preheat a baking sheet on the lowest rack for 45 minutes at 500°F, then slide the pizza onto it. You'll lose some crust crispiness compared to a stone, but it still works well.

How do I get a crispy crust without burning the toppings?

Use a very hot oven (500°F minimum), cook on the lowest rack for maximum heat transfer to the bottom, and keep toppings light so they cook through before the crust darkens too much.

How long will refrigerated dough last?

Keep dough in the fridge for up to 5 days, though 24–48 hours is optimal for flavor. After 72 hours, the fermentation becomes increasingly aggressive and the dough may over-proof.