Classic Pizza Dough

10 November 2025

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10 November 2025

3.8 (72)

165

total time

servings

250 kcal

calories

Introduction

Classic pizza dough is a foundational recipe for home cooks and professional bakers alike. It produces a crisp, blistered crust with a chewy interior and a neutral flavor that supports any topping. This version balances simplicity with technique: a modest amount of yeast for predictable rise, a hydration level that yields an easily handled dough, and a short fermentation suitable for same-day baking. The method is forgiving and scalable, making it perfect for beginners who want consistent results and for enthusiasts who like to tweak variables. You will learn how to measure ingredients accurately, how to mix and develop gluten without a stand mixer, and how to shape dough for thin to medium-thickness pies. Along the way, we explain why flour type and hydration matter, why salt and oil alter texture and flavor, and how fermentation time changes crust character. This article includes precise ingredient weights in both metric and imperial units, step-by-step instructions, troubleshooting tips, and ideas for storage and reheating. Follow the guidance here for reliable dough that bakes evenly in a home oven or on a pizza stone, and use the techniques as a foundation for learning advanced sourdough or high-hydration doughs later with confidence and consistency.

Why This Recipe Works

This recipe is designed to deliver consistent results by controlling four key variables: flour quality, hydration, yeast activity, and fermentation time. Using a strong bread flour provides sufficient protein to form a flexible gluten network that traps gas and creates chew. The hydration percentage chosen balances handling and crumb; moderate hydration keeps the dough manageable for hand-stretching while still producing open holes when baked. A small amount of instant or active dry yeast offers reliable leavening within a same-day schedule, and the recipe also accommodates a cold retard for flavor development. Salt is included at standard baker percentages to strengthen gluten and to season the dough evenly. Olive oil is optional but recommended for flavor and a slightly tender crumb; it also improves dough extensibility which makes shaping easier. By combining practical ingredient ratios with simple mixing and a comfortable rise time, home bakers can reproduce pizzeria-quality crust without specialized equipment. Temperature management is emphasized because dough temperature directly influences fermentation speed. The techniques explained here translate to larger batches and different ovens, and variations for thicker crusts or longer fermentation are provided in later sections so you can adapt the dough to your preferences and refine your method confidently.

Gathering Ingredients

Gathering high-quality ingredients is the first practical step toward superior pizza dough. Use bread flour or Tipo 00 flour with protein content around 11.5 to 13 percent for good gluten development and an open crumb. If you prefer a chewier crust, choose higher-protein bread flour; for a silkier, more tender bite, Tipo 00 gives a finer texture. Measure flour by weight whenever possible; weights improve consistency between bakers and ovens. Typical ratios for this classic dough call for 60 to 65 percent hydration: sixty grams to sixty-five grams of water per 100 grams of flour. Use filtered or bottled water if your tap water is heavily chlorinated, because chlorine can inhibit yeast activity. Salt at roughly 2 percent of flour weight seasons the dough and strengthens the gluten network. Fat like extra-virgin olive oil is optional at one to two percent but contributes flavor and dough extensibility. Yeast may be instant or active dry; if using active dry yeast, proof it briefly in warm water. For cold fermentation, you will also need a container with a lid or plastic wrap to retard the dough in the refrigerator. Weights and scaled measurements are provided in the ingredient list below for precision.

Equipment and Prep

Before you begin mixing, assemble the essential equipment and prepare your workspace. A digital scale is the most important tool for reliable results; measuring flour by weight avoids inconsistent volume measurements. A large mixing bowl or the bowl of a stand mixer is required to accommodate dough expansion. If you have a stand mixer with a dough hook, it speeds mixing and kneading, but all steps can be done by hand with minimal equipment. A bench scraper is invaluable for handling sticky dough and dividing portions, while a clean countertop or pastry board provides a surface for kneading and shaping. For baking, a pizza stone or steel helps achieve a crisp bottom by increasing thermal mass; preheat it thoroughly in the oven. If you do not have a stone, use a heavy baking sheet turned upside down. Use a lidded container, plastic wrap, or lightly oiled bowl for fermentation to prevent surface drying. Keep a spray bottle or damp towel nearby to maintain dough moisture during long rests. A thermometer helps you measure water and dough temperature to control fermentation rate; aim for a final dough temperature around 24°C to 26°C (75°F to 79°F) for a predictable rise and consistency.

Mixing, Kneading & Bulk Fermentation

Start mixing by dissolving yeast in the measured water if using active dry yeast, or combine dry ingredients first when using instant yeast. Add flour gradually and bring the dough together until no dry patches remain. For hand mixing, fold and press the dough for about five to seven minutes until it forms a smooth mass; for stand mixers, knead on low speed for four to six minutes. The goal is to develop gluten strength without overworking: the dough should be cohesive, slightly tacky, and pass a basic windowpane test after adequate kneading. Rest the dough for a short autolyse—typically twenty to thirty minutes—if you want improved extensibility and flavor. After kneading, perform a series of stretch-and-folds during the early bulk fermentation if the dough is higher hydration; this technique builds structure gradually and reduces bench time. Bulk fermentation time varies with temperature and yeast amount; expect one to two hours at room temperature or eight to twenty-four hours in the refrigerator for cold fermentation. Transfer the dough to a lightly oiled container, cover it, and monitor volume increase rather than strict timing. Aim for a 25 to 50 percent rise for same-day bakes, or near doubling for longer fermentation.

First Rise & Shaping

After bulk fermentation, divide the dough into portions appropriate for your pizza size. For a twelve-inch pie, a dough ball typically weighs between 250 and 300 grams depending on hydration and desired crust thickness. Use a bench scraper to divide dough and a dusting of flour to prevent sticking, but avoid adding too much flour that can dry the surface. Gently pre-shape each piece into a loose round by folding edges under and rotating on the bench to build surface tension. Let the pre-shaped balls rest uncovered for five to twenty minutes on the bench or until slightly relaxed; this bench rest allows the gluten to relax, making final shaping easier. For the final shape, use gentle hands and gravity rather than forceful pressing; lift the dough and press from the center outward with your fingertips, leaving a slightly thicker edge to form the crust. Avoid degassing the dough; preserving gas pockets enables a lighter crumb and better oven spring. For thin crusts, work the dough a bit more to expel large bubbles. Transfer shaped dough to parchment or a well-floured peel for immediate baking or to a flour-dusted tray for a cold retard. Cover loosely to prevent skinning overnight.

Final Baking & Presentation

Preheat your oven and pizza stone or steel for at least forty-five minutes at the highest temperature your oven reaches, typically between 250°C and 290°C (480°F to 550°F). A thoroughly heated surface promotes immediate oven spring and a blistered crust. If using a home oven that tops out lower, position the stone on the top third of the oven and use the broiler for an extra char during the final minute. Slide the shaped dough onto the preheated surface using a lightly floured peel or baking sheet; avoid overloading with sauce and toppings which can inhibit browning. Bake times vary by temperature and thickness: at very high heat, a thin pizza may take three to five minutes, while thicker pies can need seven to twelve minutes. Rotate the pie halfway if your oven has uneven heat. Remove the pizza when the crust is golden with charred blisters and the cheese is bubbling and lightly browned. Let the pizza rest for a minute or two to settle the cheese, then finish with a drizzle of olive oil, fresh basil, or a sprinkle of flaky sea salt. Presentation matters: slice with a sharp wheel and serve immediately for best texture and flavor.

Tips, Variations & Troubleshooting

Small adjustments make big differences in pizza dough outcomes, so learn a few troubleshooting checks and simple variations. If your dough is too sticky, avoid adding large amounts of flour; instead allow a longer bench rest or perform more stretch-and-folds to develop structure. If the dough is dense, check your yeast freshness and fermentation temperature; cool dough or old yeast results in weak rise. To improve flavor, try a cold refrigerator retard for eight to twenty-four hours which increases acidity and develops complex aromas. For a crisper crust, reduce hydration slightly or bake at a higher temperature on a steel. If you prefer a chewier interior, use bread flour and a slightly longer rise. Additions like garlic powder, rosemary, or grated Parmesan can be mixed into the dough for savory twists. For whole wheat or mixed-grain doughs, increase hydration and consider an autolyse to hydrate bran and reduce toughness. To scale the recipe, maintain baker percentages: express each ingredient as a percentage of flour weight for predictable scaling. Finally, keep a fermentation log recording temperature, time, and dough weight; consistent notes make repeatable success easier. Experiment gradually and give the dough time; patience produces better crusts and more enjoyable pizzas.

Storage, Reheating & Nutrition

Store unused dough balls in the refrigerator for up to three days for best flavor development, or freeze portions for up to three months. To refrigerate, place dough in a lightly oiled container and cover; during cold retard, flavor will deepen and acidity will increase, improving crust complexity. When ready to bake, remove dough from the refrigerator and allow it to come to room temperature for at least thirty to sixty minutes so it relaxes and becomes easier to shape. To freeze, wrap individual dough balls tightly in plastic wrap and place them in an airtight bag; thaw in the refrigerator overnight before bringing to room temperature. For reheating leftover pizza, reheat slices on a preheated skillet or in a hot oven for a few minutes to restore crispness; microwaving tends to produce a soggy crust. Nutrition varies by portion size and toppings, but plain dough is primarily carbohydrates with small amounts of protein and fat; using whole grain flours increases fiber and micronutrient content. For dietary needs, substitute part of the flour with whole wheat or gluten-free blends and adjust hydration and fermentation. Label stored dough with date and weight for inventory and consistency. Always check smell before use.