I need a good pizza dough recipe ...

I just use AP flour, yeast, garlic powder, salt, sugar, EVOO, and water. I like to use whey if i've made any cheese recently. No matter the recipe, I find letting it rise for 24 hours in the fridge gives the crust the best flavor.

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What ya'll got?

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What type of pizza do you want to make? In what will you be cooking it and at what temperature?

Timely thread as I am going to try my hand at pizza tomorrow. Thanks for the links.

Is this pizza dough for the inside or outside oven? If so, what temp do you cook the pizza?

I’ve made pizza in my oven years ago, thinking of trying it again. I am real interested in building a pizza oven in my back yard using the free Pompeii plans I found online.

If anyone has a tried and true dough recipe for high temp cooking for outside I would appreciate your recipe as well.

Just made this dough in the food processor FT posted. LINK Really easy. I was worried I didn't have room in my processor and it was filled to the brim but worked out. I have in the the fridge to rise overnight and I will make the sauce and cook the pizza tomorrow.

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Don't have a pizza stone or a pizza steel ... yet.

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Those are two things I use when making pizzas. I stretch my dough and lay it on top of the pizza peel, the large wooden spatula looking utensil and before placing the dough on it, I sprinkle a bit of corn meal to help the dough slide off the paddle when putting it in the oven.

I'll let my stone preheat in the oven and slide the pizza on it and it comes out so good with a crispy thin crust. My peel and stone will accommodate a pizza in the 16 inch round range.

I bought a premade pizza from Costco once and that thing was WAY bigger than my stone and I had to resort to my old round metal pan to bake it. It was either that, or cut it in half and make 2 bakes.

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Is this pizza dough for the inside or outside oven? If so, what temp do you cook the pizza?

I’ve made pizza in my oven years ago, thinking of trying it again. I am real interested in building a pizza oven in my back yard using the free Pompeii plans I found online.

If anyone has a tried and true dough recipe for high temp cooking for outside I would appreciate your recipe as well.

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If you get a woodfired oven capable of hitting true neapolitan temperatures, then your dough recipe will be just "00" flour, water, salt, and either a sourdough starter or yeast.

I think a very basic Neapolitan recipe is:
100% "00" Flour
65% water (chilled)
2.5-3% salt (depends on taste)
1.5% IDY

Bulk ferment 12-24 hours at room temp, divide into balls and ferment in the fridge for 24 hours.

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I just bake them on old school stainless steel pans ... the kind used to serve at the table at a lot of places. I like how they cook. Don't have a pizza stone or a pizza steel ... yet.

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You will probably need to get a corderite stone or a steel. Serious eats has several basic recipes: SE Pizza Lab Dough Recipes. A recipe I have had success with for NY style in my home oven which I got from a pizza forum a while back is:

KA Bread Flour - 100%
Water (chilled) - 59%
IDY - 0.5%
Salt - 1.75%
Olive Oil - 3%
Sugar (1%) - 1%


Combine the water and sugar in a mixing bowl. Stir to dissolve. Add the yeast and 1/2 cup of flour. Stir really well until combined and let sit for 5 minutes. Add the olive oil, salt, and and keep adding flour, mixing with a wooden spoon until it is too thick to stir. After that switch to a mixer to incorporate the rest of the flour a little at a time mixing for roughly 3-6 minutes until the dough is smooth.

Dump dough onto a lightly dusted counter and separate the dough into balls. Place dough balls into lighty oiled 1-2qt plastic containers. Cover loosely with lid or tightly with saran wrap/lid and poke a hole for gas to release. Put dough balls in refrigerator for 48 hours. Pull from refrigerator and let it come up to room temperature before forming the pizza and baking (about 3 hours).


Pre-heat a pizza stone for about an hour at the highest setting your oven goes. Put the stone on the top shelf (some ovens may need it at the second shelf setting depending on how close to the broiler it is)

I form (~15") and dress the pizza on a basic wooden peel, then launch onto the stone as quickly as possible before the dough starts to stick. I use a cheap metal peel to tun the pizza every 2 minutes until the bottom and top are done. If the bottom finishes before the top, I turn on the broiler and hold the pizza on the peel very close to the broiler to finish the top. Let it cool on a drying rack for 5 minutes.


You will have to feel out this recipe and adjust the amount of yeast and/or ferment time to your specific environment. Once you get that down, the next step for more flavor is typically to incorporate a sourdough starter.

Yes, no need to use warm water for a long, slow, low-yeast recipe. I have a batch sitting in the fridge right now; it rose for 24 hrs at room temp, I divided it, and the four dough balls are sitting in the fridge. They're best on day 3, but will be fine on day 4 or 5.
500 grams flour (I use AP)
1 gram yeast (1/4 tsp)
16 g salt
350 g water
Mix w/hand in a 4 liter bowl or container. Cover; rest at room temp 24 hrs. Divide into 4; shape into balls, put into 2 cup lidded containers. Refrigerate over night, or as long as 3 more days.

This dough is good for baking in a home oven using a stone or a steel in combination with a top broiler.