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Pizza Dough

Updated: Jun 23, 2019

Alright guys, I’ve finally cracked the code (It only took 10 years). I’ve figured out how to make that chewy, crispy, delicious pizza dough like at the restaurants. Here’s the takes four days. I know, I KNOW!! That’s a long time, but have you ever made your own pizza dough only to have it come out soggy, tough, and tasting like an unsalted cracker? Wanna know why?? In order to develop the proper texture and flavor, the dough needs to slowly proof in the refrigerator for several days. I could explain the science behind the yeast and the glutens and all that stuff, but I’ll keep this short and sweet. Bottom line: if you want that amazing pizza crust, you’ve gotta plan ahead. The best news is that you can double this recipe and once the dough proofs, you can freeze it and save it for a day when you don’t have the time or patience for this method.


  • 2 1/4 cups all purpose flour

  • 2 teaspoons salt

  • 1 teaspoon sugar

  • 1 teaspoon yeast

  • 1 cup warm water

  • cooking spray


Combine the flour, salt, sugar, and yeast in a food processor.

While the machine is running, slowly add the water and mix until the dough comes together.

Continue to mix dough for another 30 seconds.

Form dough into a ball and place in a bowl greased with cooking spray.

Cover with plastic wrap and store in the refrigerator for 4-5 days.

Bring dough to room temperature for two hours before stretching into pizza shape.

For a pizza recipe:

Note: For frozen dough, thaw completely, bring to room temperature, and allow dough to sit for at least two hours before stretching.

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