Easy Pizza Dough Recipe (2024)

Yes to this recipe! I'd like to clarify a few things for newer cooks for which some things aren't as easy to interpret here:-All-purpose flour is just fine to use-Once your dough is made you can immediately freeze what you won't use in the coming few days, OR put in fridge to slow rise(you'll need an hour @ room temp before oven), OR leave on counter covered in plastic and towel for use in 1/2 hr-Get your pan/sheet/stone hot as oven heats up-Oven temp 500, cook for 8-10 minute

At what temperature and how long do you cook this?

For those interested in learning more about making pizza, head to www.pizzamaking.com. There is also a terrific resource located at http://doughgenerator.allsimbaseball9.com/ which has recipes for several different styles of pizza with an interactive feature that changes the quantities depending on how many pizzas you want to make. Very handy!

When I take the dough out of the refrigerator after step 4, it is very cold and does not rise at all in 30 minutes. Does anyone have suggestions for how to warm it up or should I just leave it out for much longer?

I made a Pizza Margherita last week using NYT's recipe modified from Roberta's. I thought it was really good. One should read the notes accompanying this recipe. All manner of pizza making is discussed in Peter Reinhart's book "American Pie". I used imported Italian 00 flour like that used with thin Neapolitan style pizza in Italy. This flour is expensive and may be hard to find (I got it on the internet).

As my pizza stone warmed in the oven, I put vegetables to roast in pans on other racks so used the cooking heat as time went on -- it doesn't take that long to heat up to between 300 and 500 and the veggies cooked fast -- then when an hour passed I slipped the pizza in and at 500 it only took 12-15 minutes each to bake 4 pizzas -- enough for dinner and leftovers for 2 days. I do expend energy on Sunday, but never use oven during week . . .

This recipe makes great pizza dough. I use a food processor to mix the dough. In an 8-cup food processor, the recipe needs to be made in 2 batches. Dissolve 1 tsp yeast in 210 ml (7/8 cup) warm water and let sit for 2 minutes. Combine HALF of the flour (4.25 cups/312 g) and salt (1 tsp) in the food processor. With the processor running, add 1 Tbsp olive oil through the feed tube, then slowly add the water/yeast mixture. Process for 30 seconds until a satiny ball forms. Repeat with second half.

Reference for other pie sizes:If 10” pizza = 225g then,12” pizza = 324g14” pizza = 441g15” pizza = 506g16” pizza = 576g18” pizza = 729g

I have tried several pizza dough recipes and this is the easiest and best one I have found so far. The dough recipe was included with this recipe originally http://cooking.nytimes.com/recipes/1017930-pizza-with-sweet-and-hot-peppers, and it gives the instructions on how to prepare and cook the actual pizza--which was delicious.

I just made this for my 10 yr old daughters birthday/dress your own pizza party! It was awesome! I made a double recipe using the locally milled flour here in Moldova... all markings were either Russian or Romanian, so I don’t know how fine or coarse it was. I ended up with 8 balls of dough. The overnight refrigerator rise appears to be the key. I made 10x14 inch rectangular pizzas on thick broiler pans at 500F... precooked the crusts for 4 mins, kids loaded them, cooked 8 mins... Perfect!

I divided into only 2 parts, as I was planning to bake each in my large cast iron. I refrigerated 4 hours, let it rise in an oiled cast iron, covered up on top of the stove as the oven was preheating for 1 hour. I then spread it out and added my toppings. Baked for 20 min. It was crispy and doughy. Super good! My wife said, “Better than anything we can get delivered!” (And we live in NYC. ;) )

When I learned to knead the mixture first WITHOUT the olive oil, then add the olive oil and re-knead, I got a better rise. That is because olive oil can coat the flour molecules and prevent the water/yeast from getting to them.

I used the dough hook. Didn't quite take 5 minutes to mix initially. I did knead with my hands for 3 minutes afterwards. Worked just fine!

Way too much water

This recipe is solid for “I want homemade pizza in an hour.” Also, unless you’re feeding yourself-plus, you’ve got plenty of leftovers, saving you some time tomorrow. I didn’t add extra flour when kneeling, and it was pretty sticky, but “building up the gluten” is a thing and it works. Google “window pane test.” Happy pizza-making ya crazy animals!

Regarding the amount of water: The first couple of times I made this recipe, after moving on board my sailboat, I got a sticky mess. It turns out that I hadn't baked for a while and my flour had absorbed too much moisture from the air. A new bag of flour solved the problem. Just made a batch from the bottom of the canister, and it's verging on being a little too sticky again. Maybe don't buy large quantities of flour if you live in humid areas.

My pandemic pizza stone was finally broken in! I’ve been looking for a good pizza dough recipe, and this was perfect. It’s so simple to make. I did not use a mixer, or even a spoon…I mixed with my hands the entire time. Bonus: I learned that you can slow rise dough in the refrigerator. I also love having enough dough leftover in the freezer to make three more pizzas whenever I want!

Same day was good but overnight rise in the fridge tasted even better. I let dough sit out on counter covered as recipe recommended and to let it get closer to room temperature before shaping pie. Excited I have two balls of dough in the freezer for more pizza! Used Kenji’s pizza sauce recipe.

No water is listed in the ingredients-

I love this recipe and use it all the time. I find it is MUCH better if you use it after an overniht proof rather than freezing it. The texture is just not the same after a freeze, and with a little planning this is not hard to make fresh. My oven reaches 550, and I use a stone or a cast iron tray, but even so I prebake the prepared crust for about 3 minutes, then pull it out and add toppings. It's possible that I just don't know how to limit cheese but w/o prebake it can be not-crisp enough

First time making pizza dough, success! I can't beleive I made legitimately good pizza with no special gear-- I used an overturned half sheet pan at 500. Made as written using a scale. I refrigerated my dough for about 5 hours and it had really good flavor, can't wait to see how it develops overnight. I'll make it again, but I'll probably do the refrigerator rise in the bowl where I initially mixed the ingredients and then weigh out each piece when I take them out for the second rise/ warm up.

I had to add an additional cup (or so) of flour to keep the dough from flowing between my fingers. The dough was very wet, but I put it in the fridge for the overnight rise. I added the extra flour on the second day and let it rise again. Maybe it was the temperature and humidity (very cold midwestern winter). It ended up being ok, but I probably spent 2 hours over two days with this dough trying to coax it to something useable.

I don’t understand the flour measurements here. I always weigh flour at 120gm / cup. I did a Google search and found the range of flour weight to cup being from 120-130 gm/cup. In this case if you do the math, the recipe assumes a cup of flour weighs 138 grams. Where flour is the main ingredient this seems really problematic. Have others reduced the flour weight to align with standard measures or followed the recipe as is?

Way too crispy and the topping was fine way before the crust.

I thought pizza dough was a single rise? For this recipe there are 2. 1st… preferably refrigerated overnight for a slow rise… and 2nd for 30 min @ room temp til 2x? What if I want to freeze the dough? Should I do the 1 st rise then freeze?

Finally, a great pizza dough! Used half the day of, froze half and three weeks later defrosted and baked the remaining portion. I rolled it extra thin, just as good as the freshly baked portion.

Ignore Step 1's suggestion to "use a food processor if you prefer". Do not use a food processor or you will flood your kitchen and have to start over.

There are many articles describing how Morton's is much denser than Diamond kosher salt. Which brand does this recipe assume the home cook is using?

Can you freeze this dough after it's already been rising in the fridge overnight? Or do you have to freeze it right after you make it?

I like to make sheet pan pizzas for meal prep. This does have just enough dough to cover 2 sheet pans. I recommend having cornmeal or parchment paper on a preheated sheet pan. Hand stretching the dough can get a little difficult to make a rectangle, but it will cover the pan!