I like to think that I know my way around a pizza. Between working with chefs who have their own pizza ovens to having a weekly pizza night at home, I’d consider myself a pizza connoisseur.
Over the years, I’ve tinkered with different ratios of flour to water, different types of flour, and have tested the flavor development of yeast with the single day rise, the prolonged refrigerated rise (1-3 days), and the freeze and rise. Each yields slightly different results, but I’d say this recipe is my tried-and-true, know-by-heart, go-to pizza dough.
It works the very best when you make it, freeze it, and then move it to the fridge the day you want to make it. Though, I’ve had zero complaints serving it same-day.
Get ready to knead by hand for at least 10 minutes or throw it in a stand mixer like I do and let the machine do all the work.
If you enjoy making pizza regularly, I recommend the following tools for your pizza nights (affiliate links included):
- pizza stone (this is exactly what I use. Leave it in the oven all the time and wipe clean as needed. Never immerse in water while hot or it can crack.)
- pizza peel – useful for transferring the pizza to-and-from the stone
- pizza cutter
- dough hook for kitchen aid
Homemade Pizza Dough
- 2 3/4 cups bread flour
- 2 tsp yeast
- 2 tsp kosher salt
- 1/4 cup extra virgin olive oil
- 1 cup luke warm water
- 2 Tbsp rice flour, for dusting
- In a kitchen aid fitted with a dough hook, combine the flour, yeast, and salt and mix. Add the oil and mix, then add the water slowly, mixing to create a sticky dough. Continue to knead with the dough hook (or by hand) until it’s as soft as a baby’s bottom. After 10 minutes or so, cut the dough in half and form into a neat ball.
- You can use the dough right away but it will be less flavorful. What I recommend is to store the dough in plastic wrap and freeze immediately. The morning of the day you plan to make pizza, take it out of the freezer and put it in the fridge to thaw. Remove from the fridge 30 minutes before making the pizza (while making the toppings and preheating the oven).
- Preheat oven to 500°F. Form dough on top of parchment paper dusted with rice flour — works best for sliding and baking directly on parchment is ok. You want the dough to be about 3 mm thick because it will double in thickness as it cooks. Place crust onto a peel, then add toppings. Carefully transfer onto a pizza stone on the middle shelf and bake for about 12 minutes.
Pizza recipes to try with this dough: Burrata Pizza with Pancetta