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Pizza Dough

4 8-ounce portions

1½ days 20 minutes active

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Though any variety of bread flour will work, we liked King Arthur Flour best. It has a higher protein content, producing crusts with good flavor, nicely crisped surfaces, and a satisfying chew. Making the dough with cool or cold water helps prolong the fermentation process, which provides better flavor. When dividing and fermenting the dough, quart-size plastic bags (coated with cooking spray) are easiest, but well-oiled 1-pint deli containers or bowls work well, too.

4

8-ounce portions

Tip

Don’t shorten the fermentation and room-temperature warming times. The dough requires at least 24 hours in the refrigerator to ferment, then needs to come up to 75°F before shaping.

1½ days

20 minutes active

Ingredients

  • 548

    grams (4 cups) bread flour, plus more for dusting

  • 1

    tablespoon white sugar

Directions

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Reviews
Shams W.
October 21, 2022
Don't have a stand mixer
Hi all. I don't have a stand mixer but I do have a Zojirushi bread maker that allows me to enter exact mixing times, resting, rising, and baking times. Do you think I could use this to mix the dough? Otherwise, I have no idea how to proceed.
Gail S.

My dough seems pretty stiff. Just put in the fridge. Hope it softens up over the next few days.

Gail S.

It turned out great. The slow rise in the fridge was what it needed.

James H.

This is absolutely the best pizza dough I have ever made! I have tried countless methods, flours, proofing times, temperatures, etc and this produces the best results. I have had many many people tell me that this is the best they have had. Plan ahead!! Wait the three days and follow the recipe. Don't over think it - just do it.

Michele R.

Any suggestions on how/when to freeze? I would only need one ball at a time. thanks.

Sandra P.

I freeze mine all the time. I take the dough out of the freezer, ideally, the night before and let it rest in the refrigerator until 1 hour before I use it. Turns out perfect.

Susanna B.

Can you freeze some of the dough for future use, and if so, before or after the fermentation in the fridge? Thanks!

Beth M.

On the TV show she said you can freeze it after the first 24 hour fermentation but not after it
has been in the fridge for 72. Leave the frozen dough overnight and it will then be ready to use the next day.

Elizabeth M.

Best pizza dough ever! It freezes well and thaws in fridge or on the counter.

Jennie O.

I now have my dough sitting in the frig and will be making my pizza tonight. I first watched the pizza making demo on TV and have seen it here on 177 Milk Street but I can't seem to locate it again. How can I find it?

Janelle C.

Hi Jennie,

You'll find our collection of videos under the video tab on your browser.

Best,
The Milk Street Team

Susan S.

What if you don't have a stand mixer, can you make this in a food processor?

Janelle C.

Hi Susan,

You may want to try our other pizza dough recipe as it utilizes a food processor: https://www.177milkstreet.com/recipes/flatbread-pizza-dough

Best,
The Milk Street Team

Bern T.

Super helpful to see this. Heard Chris mention using a FP tp make pizza dough on NPR yesterday and was looking for just this!! TY.

Bern T.

Super helpful to see this. Heard Chris mention using a FP tp make pizza dough on NPR yesterday and was looking for just this!! TY.

Glen M.

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Jane D.

I have made this dough 3 times and all three times my dough does not relax after combining the dry ingredients with the water. I have made sure the water is 65 degrees. I have followed the directions precisely. I let it even go longer to see it was just stubborn. Never would relax. I put it into the frig and after 24 hrs it has not resisen. I had purchased new yeast and a new bag of King Aurther bread flour. The result is the same. Any suggestions?

Janelle C.

Hi Jane,

Have you tried letting the dough rise on the counter instead of the fridge? You might just need a warmer spot.

Best,
The Milk Street Team

Casey T.

Hello, heard your segment today -9/4/20. There was a call in that talked about Pizza dough. I believe you mentioned that a great ingredient was powdered buttermilk. I don't see it in this recipe? Is it in another? Just curious. Thanks!

Kyle V.

I've tried to make this recipe many times and it never works. I get the dough to 75 degrees but every time I try to form the pizza it does not want to relax. It shrinks back into a small disc and when I try to stretch it it just makes holes in the dough. Is is possible I am not kneading it enough before it goes into the fridge?

Juli L.

I made this exactly as written, except instead of putting the dough in plastic bags I put the balls into 2-cup plastic deli containers with lids. Set in refrigerator for 72 hours, took out and put in my sous vide and set the water for 100 degrees. I kept them there until the dough was 75 degrees, which did take about 30 minutes, and then made the pizza. It was absolutely smashing. I will never use another recipe!! I have used MANY others, but this was the BEST. Thanks so much for this!!

Emilie B.

The tip about waiting until dough is 75 degrees to shape it is a game changer. What a difference in the ease of shaping. Love this recipe.

Sandra S.

This is a great and easy recipe, but I don’t think I have ever made pizza dough without some olive oil in the recipe. Would it be okay to add some?

Lynn C.

Hi Sanda -

Most Neapolitan pizza in Italy rarely contains olive oil in the dough (though is sometimes drizzled with oil after baking). Since this dough is so hydrated we found we didn't need it here either.

Best,
The Milk Street Team

Jennifer B.

This is, hands down, the best pizza dough I have ever made. I am nearly 65 and I have made many different recipes. Where were you before!!!!!!

Sarah G.

Is it really necessary to heat four little bowls in water? Why can’t the dough simply come to room temperature on the counter?

Lynn C.

Hi Sarah -

I checked in with the recipe developer, Diane Unger, and she said that you can leave it on the counter at room temperature to come to 70 degrees but that this will take about 4 hours.

Best,
The Milk Street Team

Cristine H.

I have regular yeast, not instant yeast. Can I use it? If so, how? I've read in other recipes that mixing it with the liquid ingredients first and letting it sit a bit is all it needs.

Lynn C.

Hi Cristine -

The results may vary but overall, *yes* – you can use the yeasts interchangeably. *Active Dry Yeast* and *Instant* can be substituted for one another 1:1. Active dry yeast is a little bit slower off the mark than instant, as far as dough rising goes; but in a long (2- to 3-hour) rise, the active dry yeast catches up. If a recipe using instant yeast calls for the dough to “double in size, about 1 hour,” you may want to mentally add 15 to 20 minutes to this time if you're using active dry yeast. When dough is rising though, judge it by how much it's risen, not how long it takes; cold weather, low barometric pressure, how often you bake, and a host of other factors affect dough rising times, so use them as a guide, not an unbreakable rule.

Also, yes, as you mentioned you will need to prove the yeast before using it. Active dry yeast has dead yeast cells on the outside of the granules (rapid rise does not) so these have to slough off before the yeast can be activated.

Best,
The Milk Street Team

Elisabeth B.

The amount of salt seems small for the amount of flour. I’m used to using about 2 percent of the flour amount, which would be almost 11g. One teaspoon of table salt seems to be about 7g. For this first attempt, I ended up using 2 teaspoons of kosher salt (7g). For future reference, should I use more? Thanks.