Homemade Pizza Dough
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Once you make homemade pizza dough from scratch, you'll never go back to store-bought. This is the recipe we use for everything — pizza nights, sandwich rolls, you name it. Simple ingredients, a little patience on the rise, and the results speak for themselves. This dough is the real deal.
🍕 The Dough
- 1000g bread flour (or high-protein flour)
- 620g cool filtered water
- 4g active dry yeast
- 20g sea salt
- 25g olive oil
- 1 tsp honey
🛠️ You'll Need
- Stand mixer with dough hook
- Kitchen scale (grams — don't skip this)
- Oiled container for bulk rise
- Dough balls stored individually in the fridge
How to Make It
- Add the flour and salt to your stand mixer bowl. Mix on low with the dough hook until combined.
- Mix the honey into the cool filtered water in a separate container.
- Add the yeast to the dry ingredients and mix on low to combine.
- Slowly pour in the honey & water mixture while mixing on low. Once the dough starts to come together, turn up to medium speed.
- Slowly drizzle in the olive oil. Continue mixing for 8 minutes until the dough is smooth and pulls away from the bowl.
- Place the dough ball into an oiled container and let rest for up to 4 hours at room temperature.
- Weigh out your dough balls to your desired size and place them into individual oiled containers. Refrigerate for 24 hours.
- Remove from the fridge 4 hours before using and let come to room temperature before stretching.
- Use a kitchen scale — this recipe is by weight, not volume, and that's what makes it consistent every single time. Cups and tablespoons won't give you the same result.
- Cool filtered water is key. Hot water kills the yeast; cold water slows it down too much. Aim for around 65–70°F.
- Add the olive oil slowly and last — adding fat too early coats the flour and prevents proper gluten development.
- The 24-hour cold ferment is where the real flavor develops. Don't rush it — this is what separates great pizza dough from average dough.
- Dough ball size depends on the pizza you want. Around 250–280g makes a great personal-sized pizza; 300–350g gives you a larger pie.
- This dough also makes incredible sandwich rolls — shape, proof for an hour, and bake at 400°F until golden.
What to Make With It
Obviously pizza — but this dough is a workhorse. Shape it into rolls for sandwiches (we used it for our Chicken Parm Sandwich and it took it to another level), stretch it thin for a crispy New York-style pie, or go thick and focaccia-style. Once you have this dough in the fridge, pizza night is always 4 hours away.
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