Whether we’re talking Chicago deep dish, an NYC Sicilian grandma slice, or a classic Italian margherita pie, we can all agree—pizza is a perfect food. While everyone’s got their favorite pizza joint, great pizza is also possible right at home. Using a winning combination of simple ingredients, quick prep, and a slow (but not too slow!) proof time, you can develop a solid pizza dough that’ll rival the hottest pizza spots. Here’s how to achieve the best pizza dough possible.
How to make it:
Bread flour versus 00 flour. Though 00 flour (a finely ground Italian flour) is well-known as THE pizza flour, I found that dough made with bread flour tasted and behaved better. All-purpose flour, on the other hand, contains less protein than bread flour, so I recommend seeking the latter out.
Proof time. After experimenting with a wide variety of proof times, I ultimately found that fermenting your dough on the counter for 12 to 18 hours resulted in the best-tasting dough. That said, I understand not everyone has that amount of time (or counter space!). As a shortcut, you can proof your dough in the fridge for 2 hours, then at room temperature for 2 hours. Your dough won’t be quite as amazing, but will still taste good.
If you choose this second method and are struggling with your dough being too cold to stretch after you punch it down, let it sit out for 10 to 20 more minutes, and try again.
Water temperature. Whichever proofing method you choose, make sure your water temperature is between 70° and 100°. If you don’t have a thermometer, you can run the water over the back of your hand until it feels like warm bath water.
Oven temperature. For the best results, set your oven to its highest temperature (500° or above is best!), and place your pan or pizza stone on the rack closest to the heating element. Speaking of pizza stones, I think they’re great, but I also know not everyone has one. You can still get a crispy crust if you use a sheet pan. Whichever you use, don’t oil your pan! Dusting it with a little flour before stretching your dough will be enough to keep it from sticking.
Storage:
This recipe makes enough for 2 (14″) crusts. The dough is a great option to make ahead and store. Store in a floured airtight container and refrigerate up to 5 days. Bring to room temperature when ready to use. You can also store the dough in the freezer for up to 1 month, thaw on the counter, and bring to room temperature before baking.
Made this? Let us know how it went in the comments below.
