A long time ago I shared with you all my most favorite pizza dough ever.  It completely changed my feelings about homemade pizza, and finally I preferred my own creations over carry out by far.  Recently I realized that a lot of the tips and tricks that have become second nature to me have never been shared with my readers, since the first time around I basically only shared the recipe itself.  After talking with several friends and coworkers about various techniques and methods, I thought a pizza dough tutorial might be useful.  Once you realize how easy it is to make your own dough, and just how much better it tastes than store-bought, you’ll never want to go back.  (Also, I think most store-bought pizza dough should be illegal.  Ick.)  When you can make your own delicious dough and have it in the freezer ready to go whenever you need it, it truly is every bit as convenient as any premade version.

 I’ve harped on it before and I’ll do it again – measure your ingredients by weight.  This is a much more accurate way to measure flour, and will eliminate the guesswork of mixing up your dough.

If you don’t plan on using your dough immediately, freeze it.  To do this, mix up the dough as usual and let it rise as normal.  After dividing the dough into two equal portions, wrap each tightly in plastic wrap and store inside a freezer-safe bag, and transfer to the freezer immediately.  (Reuse these bags to avoid being wasteful!)  The double layer is important here.  Even after the dough is moved to the freezer, it will continue to rise a bit before the rise is completely suspended.  It always, always pops through the plastic wrap so the extra layer of protection is needed to prevent exposure.

Freeze the dough until it is ready to be used.   The day you plan to use the dough, transfer it to the refrigerator in the morning to thaw in time for dinner that evening.  (If using the dough for lunch, transfer to the refrigerator the night before.)   The dough that has been frozen tastes every bit as good as fresh, so it is incredibly convenient to have available for a quick, throw-together meal.

I’ve had many questions pertaining to the need to freeze the dough if you plan to use it the very next day.  It seems logical that you could simply refrigerate it immediately after the rise and use it the following day.  However, I have tried this and it didn’t go well.  The refrigerator is not cold enough to stop the rise quickly and the result is an over-risen, crazy puffy monster dough.  My solution?  I still use the freezer initially to completely stop the rise, and then I transfer the dough to the refrigerator until it is ready to be used.  (I think another solution would be to use less yeast in the dough initially, but I don’t feel super comfortable altering recipes and changing amounts of yeast, so this is my preferred method.)

A pizza stone is an integral part of really good homemade pizza.  Why?  The stone is preheated with the oven, producing a very hot surface for baking the pizza.  When you slide the assembled pizza onto the stone, the bottom of the crust starts baking immediately, producing the perfect crisp bottom that provides the slices structural integrity, while the top portion is still soft and chewy.

Before making the pizza, take the dough out of the refrigerator and let stand at room temperature for about 30 minutes to take off the chill. Preheat the oven and the pizza stone at 500˚ F for 30 minutes as well.  During this waiting period, I like to get all my toppings ready.

After the dough has been at room temperature for 30 minutes, it is ready for shaping.  You have two options for your shaping surface – a pizza peel or a piece of parchment paper.  Up until now I have always used parchment paper just because it is convenient and I don’t yet own a pizza peel, but I would like to cut down on my use of parchment so I think a pizza peel purchase is in my very near future.  Whichever surface you use, sprinkle it lightly with cornmeal.  Shape the dough using lightly floured hands.

If the dough springs back a lot while you are trying to shape it, let it rest for 15 minutes and try again. This allows the gluten in the dough to relax and should make shaping easier.  Sometimes my dough requires multiple resting periods for gluten relaxation, other times it shapes perfectly right off the bat.  It’s a mystery to me, but at least I know how to handle it.

Brush the outside edge of the crust lightly with olive oil.  This gives it a nice golden sheen after baking.

Top your pizza as desired.  (We’ve been reeeally loving the chicken ranch pizza lately.  Using pepper jack and cheddar cheese takes it to a new level.)

 Transfer your pizza to the heated pizza stone.  If you are using the parchment method, slide a cutting board underneath the parchment for transfer (the parchment itself is not sturdy enough to transfer alone.)

 Bake, and voila!  With all the endless topping combinations available (or fillings in the case of calzones), you can get rid of those carry out menus.   Oh, and don’t forget about pizza bites.  Mmmm, pizza bites.


½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil


  • 01

    Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle the yeast over the top.  In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend.  Measure the room temperature water into the measuring cup with the yeast-water mixture.  With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil.  Mix until a cohesive dough is formed.  Switch to the dough hook.  Knead on low speed until smooth and elastic, about 5 minutes.  Transfer to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

  • 02

    Press down the dough to deflate it.  Transfer the dough to a lightly floured work surface.  Divide the dough into two equal pieces.  Form each piece of dough into a smooth, round ball.  (If freezing the dough, wrap in plastic wrap and freeze at this point.)  Cover with a damp cloth.  Let the dough relax for at least 10 minutes but no longer than 30 minutes.

  • 03

    To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes.  Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.  Brush the outer edge lightly with olive oil.  Top as desired.  Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.


  • mmm I love pizzas on homemade crust!

  • I love this pizza crust too! It just tastes better and better every time we make it. (Honestly, my boyfriend took over the dough, but he’s got pizza skills.)

    I always am passing on this recipe to people who are very pleased with the results.


  • michelle

    thank you, annie! we LOVE making our own pizza dough, too, and your recipe/method has become our staple. also makes perfect calzones or stromboli … and i will have to try that chicken ranch recipe soon (drool!) :)

  • Siunna

    Although I usually opt to make pizza dough following Marcy Goldman’s recipe from ‘A Passion for Baking’,I can’t wait to try this new recipe in the near future. I also make large batches and freeze the extras so I can have pizza the next day without much fuss. Thanks so much for the detailed tutorial!! I’m sure everyone including myself will greatly appreciate the obvious effort you’ve put into making it!

  • Charlotte

    Thanks so much for this great tutorial. I can’t wait to try it!!! My best friend recently referred me to your blog and I love it. Thanks for making my days more delicious:)

  • Annie,
    This is fantastic…my hubby and I were just talking about homemade pizza crust last night and my need to find a good receipe for it. To my delight I opened up the blog today to see this receipe :)! Brian said I should thank you, so thank you :)!

  • Lindsay

    I’ve been waiting for this post, can’t wait to try it – thank you!

  • Elle Hill

    Hi Annie,

    This recipe looks great! I love your blog and photos of the finished products.

    What is the difference between bread flour and unbleached flour?


  • Megan

    Annie —

    I love your blog and I try recipes from it all the time!

    We just bought our first gas grill and I am very curious about grilling pizza. Have you had luck with this before? I would be very interested in reading a post about the best way to grill pizza!

  • Elizabeth

    I can’t wait to use this recipe to make my own pizza. Is there any way I can print the tutorial without printing the whole page?? BTW, I love your blog!

  • Kate

    Tips and Tricks is perfect! I love your dough recipe but still haven’t perfected rolling it out. I was so hoping something like this would come along! Thanks!

  • Have you ever tried making your dough with whole wheat flour? Would I have to adjust the recipe do you think?

  • Bethany

    Hi Annie,
    Just wondering if you have ever used any whole wheat flour in this recipe, and if so, was it successful?


  • Kim

    Thanks Annie! This is really helpful.
    Do you have any tips on a Whole Wheat pizza crust?

  • We love making homemade pizza at our house. So I am always searching for a great dough recipe. I will definitely be making this one at our next pizza night!

  • How funny! I’ve been thinking about making pizza dough in the near future, but I’ve never done it. Now, I can reference this entry to when I begin tackling the project. Thanks.

    p.s. that finished pizza looks stellar!

  • Thank you so much of sharing this detail post, appreciate much, I love to bake pizza at home, first I must look for a stone…

  • We make homemade pizza all the time, but with Trader Joes’ premade crust. I’ve never made it from scratch but I guess it’s not that hard. Yours looks divoon!

  • Fantastic tutorial. I try to make my own pizza dough whenever possible but didn’t know it freezes so well. I’m totally making some today and freezing part of it for a later use. Thank you so much for another great post!

  • Shanon

    Looks delicious! Especially with the Ranch.

  • Annie

    Bread flour has a higher gluten content than regular flour, resulting in a chewier product. It makes a big difference in the texture!

  • Annie

    I haven’t yet tried grilling pizza because I’ve heard of so many people having disasters while attempting it. I’ll give it a shot soon and post about my results (if I can do it successfully.)

  • Annie

    No, I only made the recipe printable. Just read the tutorial, I don’t think printing is necessary. Save some paper!

  • Annie

    No, I’ve never tried adding wheat flour. You definitely shouldn’t sub out all the white flour for wheat. I think typically up to 50% is recommended, but I’ve never tried it so I can’t advise on that.

  • Annie

    Hi Bethany,
    I just answered this question in a comment above :)

  • Annie

    Hi Kim,
    I just answered this question in a comment above :)

  • I am going to get a pizza stone & try this. some of my cooking friends say it is better to use a high-gluten flour. do you ever use it?

  • Annie, thanks so much for your tips! I just made my very first homemade pizza last week and while it was good, it wasn’t great. I will definitely use your tips in the future.

  • Annie

    This recipe is from America’s Test Kitchen and they test every aspect of every recipe tons of times to get it just right. They call for bread flour, so I use bread flour. It has high gluten itself, and it turns out perfect as is.

  • Jenn

    Have you ever used Olive Oil instead of Extra Virgin Olive Oil? Do you think it would work to switch it up?

  • Amy

    Annie, thanks so much for the tips! I think you will find that the parchment works better than a pizza peel. I rarely use my pizza stone because the unbaked pizza is so difficult to slide off the peel (even with cornmeal, it’s just too flimsy!). So I will try this using the parchment. I think it will make things much easier and help my pizza keep its shape.

  • Regina

    Hi, pizza stone shoppers! If you’re looking to save money on a pizza stone, try looking at a garden supply store for paving stones (terra cotta, etc.). You can generally get one of a good size for under $5.

  • Elle Hill

    Hi again, Speaking of whole wheat flour and not using 100% whole wheat in these recipes, I tried making your pitas with whole wheat flour and whole wheat pastry flour (which has an almost white-flour consistency) and the pitas were too heavy. Now that I understand about the gluten in bread flour, maybe I’ll try a combination, but first I’m going to try the recipe as it’s written!

  • One thing that I’ve found about pizza dough is that if it does over-rise a bit, you can just knead it a bit and form it back into a ball. I love that, because it gives me a lot of freedom with the timing – if I get lazy and don’t feel like making pizza even though the dough is ready, I know it’s not ruined. And if it’s fighting me too much when I try to work with it but I don’t have time to wait for it to relax, usually it’s too cold so I just put it somewhere warm (like the stove on top of the pre-heated oven). Perfect flexibility for Friday nights, when I usually make pizza!

  • Great post. I will try out your pizza crust and chicken ranch recipe. Thanks for sharing.

  • Annie

    Bridget, I’ve tried that (kneading the dough back into a ball) and it looks fine as a ball, but once I bake it, it rises up to crazy gigantic pizza/calzones. For me, the over-rising was not something I could fix the few times it happened. The dough still tasted fine, it was just HUGE!

  • Annie

    Jenn, I only ever have extra-virgin olive oil on hand, so that’s what I use but I’m sure they can be used interchangeably.

  • This is just what I needed! I’ve been looking to make my own crust. And I agree – so much better than takeout/delivery. The only benefit that stuff has is of course the convenience! Sometimes I like to use big whole wheat tortillas for a fast, healthy version.This looks great though. xxSAS

  • Andrea

    Thanks for the tutorial. I’m great at baking, but pizza dough is the one thing that eludes me. I’ve tried making it three times and it always tastes like dinner rolls and not pizza, hopefully this time it will work because the chicken ranch pizza sounds delicious.

  • cwaltz

    Any suggestions for those of us with bread machines instead of stand mixers?


  • Annie

    Nope, sorry, I’ve never used a bread machine. It’s so easy to make with a mixer or by hand, I just don’t see the point!

  • We use a bread machine often to make pizza dough, and it always turns out great. It will only get you through the first rise though. I’ve never tried freezing the dough. What a great idea to have it ready to go in the freezer. Just as easy as store bought, but much, much better!

  • Annie, just wanted to let you know that I followed your recipe today and we had the most fantastic homemade pizza ever. I had a recipe for pizza dough but yours was incredible. The dough was so easy to work with. I made a double batch and froze half for a later use. Thank you so much!

  • Love the tip about letting the dough rest if it doesn’t stretch properly while rolling out. I often get way too impatient and just exert brute force.

    I don’t have a baking stone but I find preheating an inverted baking tray works just as well- my pizzas come out perfectly crisp every time. And the smaller portion of dough you work with, the easier it is to get it rolled out paper thin.

    All this pizza talk (and your mouthwatering pictures) have got me seriously wanting some pizza for lunch now! :lol:

  • Megan

    Is instant yeast the same as active dry yeast?

  • Sarah

    I do have a question about the parchment paper. What brand do you use? The one that I tried several months ago ended in a huge disaster!!

    I am very glad you posted this! I have been wanting to make pizza again for the longest time. My last attempt didn’t work out that well.

    (Also on a side note, once again thanks for your pita recipe! It is a HUGE hit in our house! My ubber picky husband (middle eastern might I add) can’t get enough of it)

  • I’m not a Pizza lover, nor do I even like pizza…but THIS I think I would like
    It looks so PRETTY!


    p.s. your blog is gorgeous!

  • I love your pizza dough! I’ve been using it religiously since I found it! I’d never had much luck with pizza dough, but yours works perfectly everytime. I’m glad you addressed the freezer issue, I’d noticed that my plastic wrap always popped open, and hadn’t put 2 and 2 together yet lol. Just figured I wasn’t giving it the proper attention. Thanks!

  • I know that I had problems with my parchment the first time. It burnt to a crisp at the edges under such high heat. Hubs thought I was going to burn the house down lol. I’ve found, personally, that you have to trim the parchment just a bit bigger than the pizza (so you can still transfer it easily) and it hasn’t burnt a bit since I started trimming it. I don’t know if that was your particular problem, but just thought I’d share my experience :)

  • Ashley

    Thanks so much for the turorial! I’ve made the pizza dough a few times, and it is so nice to have some tips on making it better. I loved it with your calzone recipe!

  • Rae

    Have you ever tried making a chicken ceasar salad pizza? We have a favorite place in Holland Michigan that we loved that makes it. I’ve tried it at home but can’t quite get it to taste right. Maybe you can mess around with it and get back with me?! Thanks again for the tips…we have always loved homemade pizzas over carry out. Cuts on grease too!

  • Annie

    Actually, one of my favorite cookbooks has a recipe for that and I’ve been meaning to try it soon. I’ll be sure to put it on the menu next week and post about it in the next month or so. Thanks for the reminder!

  • Annie, I absolutely love your website! Beautiful pictures and so many yummy recipes. I just recently purchased a pizza stone and pizza peel. I have been trying dough recipe after dough recipe, but I have not found a go-to recipe yet. I can’t wait to try this one. Quick question, you say to preheat your pizza stone at 500 degrees, so, is that the same temperature you also cook your pizza at or do you turn the temp. down after you add the pizza?

  • Hi Annie

    Thanks so much for the recipe! I’m always up to trying a new dough recipe as our family loves pizza (and I prefer making it at home).

    Two questions, what if you don’t have a paddle for the mixer. Can you use the regular beaters? I do have two small dough hooks, but not a paddle.

    Second, do you leave the oven at 500 and bake or lower the temp? Just wanted to double check. :)

    Thanks so much for tutorial! Your tips help a ton!

  • Annie

    Yep, I bake at 500˚ as well. You could turn down the temp if you wish, but 500 is my preference.

  • Annie

    Jean, do you have a stand mixer or are you referring to a hand mixer? I wouldn’t attempt this with a hand mixer, I would just mix everything together and knead by hand (literally, no mixer involved). If you do have a stand mixer and a dough hook, just do the whole thing with the dough hook and it will be fine.

    I leave the oven at 500˚ F to bake the pizza as well.

  • Annie

    Megan, no, it’s different. Instant yeast does not require proofing like active dry, you can just mix it straight into the dough and get to work. It has other names as well, such as rapid rise yeast or bread machine yeast. I use it exclusively, even when active dry is called for. I just get better results this way.

  • Mindy

    Hi Annie,

    In regards to pizza stones, do you know if there is a preferred brand? Or are they all pretty much the same?

    Thanks :D

  • Annie

    I’m sure there are reviews out there for lots of pizza stones. I’ve only owned two brands. The first two stones I had were Pampered Chef. The first broke immediately during the first time I baked with it. It was replaced, and the second one lasted for a year or two before it broke as well. I have since replaced it with the stone from Williams Sonoma. So far, so good. I love it and it certainly seems more sturdy but I guess only time will tell.

  • Mary

    Made my first “from scratch” pizza last night! Fabulous-I never knew it would be so easy! I also have the Pampered Chef stone-we’ll see how long it lasts. Annie, you have truely inspired me to take my cooking to a new level-my family is really glad I started reading your blog!

  • Bookmarked! We have had troubles making our own and I think your expert tips here should help. Thanks for posting.

  • I am sitting at work eating my chicken noodle soup, craving pizza and i see this post. I think i need to have pizza for dinner that looks so good! :D

  • Ann

    Thanks for the tutorial! I have made pizza on my own several times but one thing I’ve never been able to do well is shape the dough like you have it so the crust is a little thicker than the middle and forms a border to keep the cheese and sauce from spilling over. Any tips on how you do that?

    Also for those of you like me who are not as skilled with parchment paper — I highly recommend a pizza peel. Prior to the peel, I had some mishaps — parchment paper nearly set on fire and half a pizza fall off face down on my stone.. The peel is well worth it!

  • Annie

    Ann, the parchment paper requires literally no skill. I use a cutting board to slide it onto the pizza stone, so it is in effect a homemade pizza peel.

  • Mindy

    Best pizza crust ever! Thanks soooo much…I had to add a bit more flour due to high altitude, but, it turned out perfectly!

  • Thia

    Thank you for the tip regarding the gluten/shaping. I’ve been following the Pioneer Woman’s crust recipe which we like, but I do have a hard time shaping it. Next time I will let it come to room temp/rest a bit before handling it.

  • Jami

    On grilling pizza-

    I grill pizza all the time. I “pre-grill” the crust by brushing the top with olive oil then I put the olive oil side down on a med-high grill (I use a gas grill). Close the grill and let it get some grill marks…it will puff up and brown pretty quickly, about 2 minutes. Then, I brush the top with more olive oil, flip the dough (tongs or a big spatula work well) and let it cook for another minute or so. Surprisingly, the dough won’t stick. Even if it looks like its sinking between the grates of the grill, don’t worry…it will come up with no problems once its cooked a little. Once you’ve done the flip and cook, the dough won’t be cooked totally but don’t worry, it has to go back on with the toppings. After you have pre grilled all your crusts (btw, this is great for a make your own pizza party), put your toppings on and lower the grill to med-low. Put the assembled pizza on the grill, close the lid and let everything melt together. It doesn’t take long. The end result is delicious!

    I have also heard that you can use your pizza stone on the grill the same way you would as in your oven with great results. I personally like the grill marks and occassional charred bit :) I also like to do these in off shapes…like rounded rectangular shapes…looks very rustic.

  • Annie

    Great tips, thank you! However, in general I don’t think the pizza stones are grill safe. A lot of people think they are, and then end up with a shattered pizza stone. They aren’t supposed to be exposed to direct heat like that. So I’ll use your techniques when I give it a try!

  • I am surely going to try this one and since you make hands down winners over and over-I am sure this one will be like the rest!

    I am going to make my version of a much easier way to make Calzones as soon as I get the TIME…..

    PS I am looking to find a special recipe to make for a friend who is in town from Boston, MA. “Albanian Spinach Pie”…very similar to Spanikopeta. If you have ever seen anything like it, forward it my way!

    I have been looking for that specific recipe, but not finding it. I might end up having to make Spanikopeta, which would be a real treat for him.

    His mother made this dish, and though I can’t repeat the one she did, I would love to come close-since his memories are so fond of it.

    God bless and keep on making extraordinary culinary treasures!

    Your CA Cooking Buddy,

    Polly Motzko

  • Kristina

    We have the same scale and pizza stone!

  • random question – do you actually bake the pizza on the parchment paper? or do you slide it off the parchment paper onto the pizza stone? thanks!

  • Annie

    Megan, if you notice in the pictures, the parchment is underneath the baked pizza and is brown from being baked. So yes, you leave it under the pizza. Trying to slide it out would be the sort of disaster I try to avoid by using the parchment in the first place.

  • Macaire

    Annie, thanks for the tips! Do you have a recipe for a whole wheat crust that you like?

  • Annie

    Nope, I just love this one!

  • Robin

    Your first tip says to weigh out the ingredients, but you don’t include weights in the recipe. Is the weight of a cup of flour just common knowledge that I somehow missed?

  • Annie

    Did you actually read the recipe? It says 22 oz. flour.

  • Robin

    Sorry. Idiot moment. :D

  • Hi, Annie. How do you make the dough with that perfect rounded shape? Do you have any template?

  • Annie

    Nope, just use my hands!

  • Erin

    I just made this and it was delicious! I was really worried because I don’t have a mixer, but I mixed everything/kneaded by hand and it turned out great. Thanks so much for the recipe!

  • Mary

    What if you don’t have a bread mixer? Can you do this by hand?

  • Annie

    Of course.

  • Kristin

    Made this dough about a month ago and froze, pulled it out yesterday morning and into the fridge it went. I was really uncertain that this dough would be useable when I got home and I was blown away how easy it was to use!!! I then made your Chicken Ranch Pizza but grilled it in four small pizza’s (first time grilling dough and pizza). My husband’s reply this is definitely a keeper. My 6 y/o daughter was playing outside with her friend and came running through the house grabs a bite and keeps running out the other door. Less then 1 minute later she comes back in, that was really good can I take it outside and eat it, next thing I know her and the neighbor girl have tore it in half sitting in the grass eating it. True testimate how great this dough/pizza combo is! Your dough and homemade ranch are now staples in my fridge and freezer.

  • Jenny

    Hi Annie,
    I tried to make the pizza dough tonight and the dough was super sticky (like marshmallow fluff) I add more flour so I could work with it, But it did not taste the greatest :( How much flour do you add after the dough rises? I want to attempt this again, maybe it will turn out!

  • Annie

    Did you weigh your flour initially or measure by volume? I only use a small amount of additional flour, just enough to be able to work with it. It shouldn’t be as sticky as you are describing.

  • tameka

    Hi Annie

    I am writing from Jamaica and I and many other love your blog. My question is, if I dont have a pizza stone, can i bake my pizza in a pizza pan?

  • Annie

    You don’t have to have a stone, but whatever pan you use should be preheated with the oven to give the same general effect as a stone. Most of the time an overturned baking sheet is recommended. The whole point is that the baking surface needs to be hot so that the crust starts baking the minute it makes contact.

  • You know what? I’ve been using your pizza dough recipe for a while and have always slid the pizza off the parchment and onto the stone! The first time I did it I had a hard time, but now I can do it pretty easily. Funny that I should’ve been baking it on the parchment anyway! lol! I’m going to invest in a peel, but this is good to know for the future!! :)

  • Jeana

    Hi Annie :) I was wondering if you have a guess of about how long the pizza dough will last in the freezer. I made 2 batches of this dough and wrapped them well and stuck them in the freezer, and then I left to study abroad, forgetting to make pizza before I left! I’m in South Africa until December now, and I’m just wondering if you think the dough will last about 3 months in the freezer so I can use it when I get back home… or if I should tell my family to just use it now while I’m gone.
    Thanks, hope you’re having a great week!!


  • Annie

    It should be fine, but the only way you’ll know is to try it and see. I’m not a food scientist so your guess is as good as mine.

  • Lindsey

    Great dough recipe! It is very good. Thanks for the tips.

  • Michelle Gregoire

    I love all your recipes!!! This is the 3rd time I have made the pizza dough along with your pizza sauce and I pass it on to anyone that will listen. Don’t have a pizza stone, so did the parchment thing – will never go back to back to baking it like I did before.

    Annie, it is people like you who make me a better cook! Thank you.

  • Kate

    I have always measured my flour, since weighing it seemed like an unnecessary extra step. But my dough has always seemed REALLY sticky, and I’ve had to add lots more flour. So today, I weighed instead of measuring (which was exactly the same amount of trouble — very little), and the consistency turned out perfectly the first time! Thanks for the encouragement to weigh!!!

  • Mary Beth

    YAHOOOO!!!!! I finally conquered my fear of yeast today and made this crust… and indeed it was perfect! We devoured the Chicken Ranch pizza tonight and froze the rest of the dough for your Mexican Pizza later this week. I have always been so intimidated by anything with yeast, but I followed your directions and let my mixer do the work. Thanks, Annie, for your inspiration! :)

  • Annie, this pizza is delicious! I wanted to make it for the longest time, but finally I got around to the recipe. Thanks for sharing!!!

  • Susan Smith

    This makes a great pizza crust! Thanks for sharing all these delicious recipes!

  • pamela

    Got my frozen dough thawing in fridge as we speak. Can’t wait to try it. I was just wondering if I could make a thin and crispy crust with this recipe. I have an amazing mexican pizza recipe that requires a thin crust. I have just recently discovered your site and I absolutely love it!

  • Annie

    No, this crust is not meant for thin crust pizza.

  • I’m trying to cut some of our budget expenses and when I realized that I was spending $30 bucks a week on our Friday night pizza party, I thought surely there was another way. This was it! I’ll be dreaming about pizza until next Friday night-it was so good. I was a little concerned about the extra crispy crust and wondered if my kids were going to be able to bite into it without tearing up their mouths…it wasn’t a problem (must have been the promise that come along with bread flour-crunchy on the outside, chewy on the inside). It’s now 3 hours after we ate and my husband and I keep looking at each other and saying…that was a good pizza. Thanks Annie.

  • Ina B.

    A friend of mine shared your website with me and I have been hooked ever since! Thank you for sharing all the wonderful recipes!:) This is absolutely the BEST pizza crust I have ever tasted. And I have tried several! It works PERFECT in the bread machine, on the dough cycle. Add your water, salt, oil, flour, then yeast. (in that order) Once the machine is done, doing it’s job, I take it out, divide the dough in half and my pizzas are done in no time! I have made it 4 times already and turns out perfect everytime. It is VERY important to weigh your flour. With my measuring cup, I have to add almost 5 cups, to get the 22 oz. My measuring cups must run on the small side. Thank you again! :)

  • Just made this tonight with the chicken ranch pizza recipe, talk about delicious! My fiance and I both agreed that this is are new go to recipe. The other was an “add water” Betty Crocker package. I thought it wouldn’t taste so great b/c we don’t have a pizza stone, but it turned out amazing. I will be interested what it’s like when we do have one! Thanks for a great recipe!

  • Katie Lew

    Annie –
    Why do you proof the yeast in this recipe since its instant?

  • Annie

    It’s just what I do. You could probably skip that step.

  • Jennifer Jarvie

    I made the dough and froze it for pizza crust. What’s the best way to thaw it out?

  • Annie

    This is actually addressed in the post :)

  • Lala

    Hi Annie, may I know if you baked the pizza sitting on the parchment paper on top of the pizza stone? Thanks.

  • Annie


  • Lala

    I’m scared to put the parchment on high temperature. Last time I used the parchment and put the oven to broil it burned it. It really gave me a scare. Do you know up to what temperature we can use parchment paper in the oven and not burning it? Thanks.

  • Annie

    You do whatever you are comfortable with. I would never use parchment under the broiler. Each box of paper should have directions on how high the heat can be.

  • Cindi

    I have made your recipe successfully. Thank you very much for the tutorial. I wanted to incorporate some whole wheat flour. My plan is to start with half a cup, then use bread flour to measure out the 22 ounces. Does this seem logical?


  • Hey Annie, I just wanted to let you know that I tried your thin crust pizza recently and it was great. I have to admit that I didn’t get the crust very thin, and I decided to cook the sauce up a bit on the stove to thicken it up a bit. But it was a great hit. Thanks! You can check out my post (and pix) on my site at http://www.koshercookingforordinarypeople.com/2011/04/homemade-pizza.html. Thanks loads.

  • alison


    Your recipe for pizza dough is the best! I used your dough recipe and made a white pizza. I am hooked. For the first time I am attempting to freeze the dough. I am excited to see how the pizza will turn out once thawed and cooked. I am hoping I followed directions correctly because I would love to whip up a huge batch of pizza dough to freeze this weekend. I wish that my pizza would turn out nice and round like yours lol. I need to work on my skills :) I am an avid reader of your wonderful blog. Thank you so much!

  • Sarah

    Hi Annie. I wanted to know what exactly is bread flour. Does it say bread flour on it?

  • Annie

    Yes. Just look in the baking aisle.

  • Monica

    Hi Annie, I just realized that I totally overlooked the 1 and 1/4 cups of water you instruct to add later on. So now I get why you have 2 separate steps for adding water. Sorry! Disregard my previous comment!

  • Interesting, my Pampered Chef stone broke as well, after very little use. My cheepo stone (less than $10) has lasted me for at least 10 years and I use it on average 5 days a week. I thought it was just me?

  • Just made this pizza crust recipe for the first time. I LOVE the fact that it can be stored in the freezer!! … I shared your recipe and link to this page on my blog. (I think I need to purchase a copy of Baking Illustrated, I can’t believe I don’t own that cookbook?!)
    Thank you :)

  • Kat

    Absolutely love this recipe! Finally a recipe using yeast that worked for me, your tips were extremely helpful. My son and his friend wish me to pass on their gratitude as well. Thank you!

  • Christine

    Hi Annie,
    I was just wondering if you knew how to make the crust thin? I am not entirely sure if you addressed this in your blog–I’ve been looking and havent been able to find anything. I love this crust but for me it always ends up a bit too thick (1 in) for our taste. I’ve tried rolling it out as thin as possible but it never gets thin enough. I’ve also tried letting it rest without letting it rest too long as you warned. I am assuming it is just the nature of this dough? Sorry to bother!

  • Annie

    Do you mean for an actual thin crust pizza? I have a separate recipe that is meant for that, but this crust isn’t meant to get thin. It’s more of a classic crust.

  • Leslie Lavender

    I have been making pizza at home lately, for both economy and to control the amount of fat/sodium hubby gets. Thanks to you, I will be investing in some parchment paper (so I don’t have to PEEL the pizza off the stone). Do you have tips for “seasoning” my pizza stone. My kids swear it should be black and never touched by soap and water. My pizza tastes great, but is often carb-free (crustless) unintentionally!

  • Annie

    Not particularly, that’s part of why I use parchment – then I don’t have to worry about it sticking. I agree with your kids though, it should be dark in color and you should not use soap on it. Using plenty of cornmeal or semolina flour on the bottom of the crust will also help keep it from sticking.

  • Christine

    Thanks! I do love the flavor of this crust though. I will look again for the thin crust on your site.

  • Christine

    Nevermind… I found it. Yay! Hopefully it will taste just as good as this one!

  • Kristen

    I just want to say that I love your blog and I have made many of your recipes, which are always a hit! The homemade pizza is now a must for my husband and I…perfect opportunity for a date night or have little ones come to play :)

    And your blueberry pie has now stolen my heart…I think I will dream of it tonight. It had the perfect complexity that so many pies lack and I was very greatful to finally find a crust that uses butter!

  • Camila

    How much cornmeal do you put on the parchment paper? The pizza I just made was great, but it glued on the paper :/

  • Annie

    Not all that much, just a light sprinkling. I didn’t think anything could stick to parchment paper. Huh.

  • I made this dough yesterday and it was so delicious. The dough was chewy and crispy. This is the best pizza dough I have ever made and I’ve made alot of pizza dough. I don’t have a pizza stone so I used a baking sheet and it worked perfectely. Thank you for all the tips and tricks to make the perfect pizza crust. This pizza crust is definately better than the commerical pizza places. Thanks again.

  • Cassandra W

    I made this yesterday, it was super delicious and light, but my dough was crazy sticky and so hard to work with! I measure the bread flour out with a scale 1 lb,6oz= 22oz, only thing differently from your recipe I did was use Active Dry Yeast, because it was all I had, I use 1 tsp of Sugar help it proof, I can’t see that small change making a huge difference but I’m not sure. Do you have any idea what went wrong? Thank you.

  • Annie

    No, sounds like you did everything correctly and I don’t think the type of yeast should cause it to be sticky. You probably just need to flour your surface and hands really well while you work with it, adding more as needed when things stick.

  • Noelle G

    I just made this crust tonight – used half for dinner and froze the other half. It was the best pizza I’ve ever made at home, and definitely changes my mind about making pizzas at home vs. ordering or eating out. Now I just need a pizza stone, and hopefully it will be even better when I get one! :)

  • Thank you Annie for the great recipe and tips for pizzas! I made pizza for the first time in my life yesterday and it was absolutely perfect! Thanks for your detailed instructions!

  • Noelle G

    Just to piggy back on this.. you could try olive oil too. I was having that problem, and it was so sticky! So since I was about to put it in the olive oil coated bowl anyway, I rubbed some between my hands to work with. I didn’t have a problem after that — so just another alternative to flour! :]

  • Katie

    Just wanted to say, I LOVE THIS PIZZA DOUGH! I have tried about a half a dozen and this is by far the best. It will be my future recipe. And love that I can use my mixer for all the work. I will be trying the chicken ranch pizza this week…and can’t wait!

  • Leslie

    Hi Annie!

    How do you shape your pizza crust so it has that perfect rim/edge of crust?


  • Annie

    Hi Leslie,
    I don’t really have any special tricks, I just keep shaping until I get it the way I want it. I wish I had a secret to share with you!

  • Jessica

    I love your recipe! We’ve been using it for weeks now, and I’m curious, do you think it can be doubled, or should I just make two batches back to back? Thanks!

  • Annie

    I usually make two batches back to back just because I think it ensures that the dough is more evenly kneaded. It doesn’t really take much extra time that way though. Glad you enjoy it as much as I do!

  • I’ve heard using vital wheat gluten makes dough rise better too have you tried that with pizza crust or bread?

  • Annie

    I guess I don’t see any reason to when the dough rises well already. I’ve never heard anything about that.

  • This pizza dough is so perfect! I was skeptical because I have never made a pizza dough I really liked, but this was amazing and the pizza that resulted (ham, pineapple, bacon and mozzarella over homemade sauce) was restaurant quality. I used two large strips of parchment to get it onto the stone, and then slid them out from underneath. The crust turned out chewy and soft on the inside and nice and crispy on the bottom, didn’t even get soggy in the microwave the next day. Thanks for the awesome recipe!

  • JenniShoe

    This was my first foray into yeast as a baker! I was very nervous (I’ve heard that yeast tends to be touchy) but everything worked exactly as it was supposed to…woot! After brushing the crust with a little olive oil, I sprinkled some garlic salt and italian herb seasoning around. Went fairly traditional with some red sauce and pepperoni, but hope to make my own sauce for the second batch of dough waiting in my freezer. Thanks, Annie!

  • I’ve made this a few times and I’ve had extremely sticky dough. After baking it tasted fantastic but the sticky dough just doesn’t seem right. I measured my ingredients as I don’t have a scale. Any idea what could be causing this? It’s so sticky that when I am using my mixer it’s all stuck to the bowl. Would more flour help?

  • Annie

    If you want the results to be accurate, you need to weigh the ingredients. Otherwise, you probably need to add more flour.

  • I don’t have the inclination to wade through all of the comments, please forgive me, I have crab apples to clean! I just wanted to comment that I don’t have a peel but a large wooden cutting board works perfectly. I have a big, square bamboo one (regular cutting board thickness, not a heavy chopping block) and I will do my bread and pizza on it (with the cornmeal) and it will slide wonderfully off onto the stone with a bit of a good push/nudge, you know?

  • Ellen

    When you put the dough in the bags for freezing and it deflates, is that normal? I mean, your dough here almost fills up the bag entirely. It actually continues to rise that much in the freezer? My dough balls seem about 1/3 the size of your pic. Unless you use quart bags or something.

  • Annie

    I use quart size bags for freezing pizza dough. But yes, it does continue to rise quite a bit in the freezer.

  • This is mainly used when you use 100% whole wheat flour. White flour requires no extra gluten :)

  • This is EXACTLY what I’ve been looking for! I have been making pizza but I knew I needed a pizza stone and to be able to freeze the dough? GENIUS! Thanks so so much for posting this!

  • Ellen

    Oh! Okay good to know. I was about to be very angry with the poor little balls of dough.

  • Leanne

    Thank you so much for posting how to use a pizza stone without owning a pizza peel! I’ve put off making pizza at home for years because I don’t have a peel and can’t see buying one for making pizza at home when I don’t know if I can make a decent pizza. Great blog!

  • Kristin

    I have made this recipe three times, weighing the flour each time and have ended up with VERY sticky dough (in one case, it didn’t even come into a ball at first — it was that sticky). I’m guessing it’s the whole air humidity/age of the flour/etc factors that have been doing that, but I’ve added flour in every case (that one time I probably added another cup or two!). Each time I’ve added enough flour to get it to come into a smooth ball (even if it’s still a bit tacky) and have had great results in the end. A mystery to me, but it all works out — our favorite homemade crust, hands down.

  • Cute blog!! I was wondering how long can you freeze the dough?

  • Annie

    I don’t think there’s really a limit. See my other freezer posts for more info.

  • Shea

    Hi Annie,
    Was wondering if you could help me!!! Sorry to bother you, I know you must be so busy. :-) I have made this dough a couple of times but it doesn’t seem to turn out quite right. The crust is very thin and quite “crunchy” and hard to cut through at times. It seems like it is not rising in the oven. My edge stays quite flat, doesn’t rise up as in your picture. I had the dough frozen and kept it in the refrigerator all day and then let it warm for 30 minutes. I did roll it out with a rolling pin as I just couldn’t get it to spread out or shape with my hands and the dough was super sticky so had to add more flour. It’s been super sticky ever time I have made it. I used the same batch for your grilled pizza though and then it worked fine?? Any ideas? I so want this to work as I love the taste.
    Thanks so much.

  • Courtney B

    This recipe and all of your suggestions are great! I’ve had a hard time using our pizza stone. I had never seen the parchment option!

    Also wondering if you have a whole wheat pizza dough? It has been much harder for me to get that recipe to work well… would that also do as well frozen?


  • Annie

    I don’t yet, but I have a few recipes saved. I’ll try to look into that and post one in the future.

  • Elizma

    Trying this for the first time! I see you say to measure all ingredients by weight, but the recipe says cups? I might be misunderstanding, but do you have the recipe in weight as well?

  • Elizma

    Oops sorry! Just re-read the recipe and it says 22 oz. ;-)

  • Annie

    The weight of the flour is listed right next to the volume measurement.

  • Annie

    And, I just saw this comment :)

  • Annie

    Hi Shea,
    Sorry for the delayed response. I just get more and more comments to respond to every day, and when they are require a more in depth answer, it takes me a while to find time to reply. Anyway, it sounds like maybe your dough isn’t rising enough during the first rise, and maybe also as though it needs to sit a bit longer at room temperature. (Sometimes I give mine a very short zap in the microwave, like 10 seconds, to take off the chill). If it isn’t rolling out easily, let it relax for 15 minutes and try again. Sometimes you need to give it a few shots before it relaxes. Are you measuring the flour by weight? If not, that may be part of the stickiness issue. Hope that helps!

  • Hi Annie! So excited to try this… I’m wondering, when you say to “shape” your dough, you don’t mention using a rolling pin. Would you not advise using a rolling pin?

  • Annie

    Sometimes I do, sometimes I don’t. I don’t think there is anything wrong with it at all. I mainly do it when I’m having trouble getting it shaped well just by hand, but there is no harm in it. Enjoy!

  • Ellen

    I have the same problem too, Kristin! Glad to know I’m not the only one. I did the same, weighed and everything, and still ended up adding almost 2 more cups of flour. Oh well!

  • Sweet! Can’t wait!

  • Hi! Just stumbled upon your site, I loooove making homemade pizza, thanks for the great tips I will for sure be trying this soon.

  • Katy

    Try adding a little bit of Garlic Bread Seasoning to it OMG!!! Heaven!!!!

  • Rachel

    I’m going to try this tomorrow! Without a mixer…. I’ve done it before. Oh what I would give for a stand mixer : ( Do you bake it with the parchment paper between the crust and stone OR slide it off the parchment paper (& cutting board) on to the stone?

  • Deborah

    I made this pizza dough today. It was a big hit, My DH was delighted because the crust was just like he liked! He does most of our cooking! he said I outdid myself today! Big Compliment from him! My friend who is always trying to do things more without perservatives. She also tried it and ask me to print the recipe for her! yep I did! I had to share, it was so good!

    Thanks for sharing!

  • Annie

    I keep the parchment paper underneath the pizza while it bakes.

  • Marlene

    every time I make this (even with weighing the flour) I always end up adding an extra cup or two just to get the dough not to stick to my hands but the crust is wonderful. We don’t have a pizza stone so I used the backs of two dark cake pans covered tightly with aluminum foil & it came out just fine :). Right now I have a ball of dough rising that I infused with garlic by grating fresh garlic into the olive oil & heating it up a bit then letting it cool before adding it as directed..we will see how that pans out :D Thank you for this great recipe!

  • Karen

    When it says to let the pizza stone and oven heat up to 500 degrees for thirty minutes, do you mean to let them heat up thirty minutes AFTER the oven has preheated, or do you start your timer as soon as you turn on the oven?? Also, can you tell me where I can find a good pizza stone?? Thanks!

  • Anonymous

    I never time mine that exactly and doubt the few minute difference between the two scenarios would matter. The point is just that the stone should be well preheated before you use it. The stone I currently have is a large rectangular one from Williams Sonoma and I absolutely love it. It has been going strong for about three years and is sturdier than many I have checked out.

  • Jennamuter

    I made this crust today and it was amazing! I have never had luck with a good pizza crust and this was perfect! Thanks for sharing!

  • Teri Nagy

    I was really surprised as to how good this turned out! I’ve always been a takeout girl when it comes to pizza, homemade just never cut it :) It is honestly different then takeout, but it’s still amazing! I’ve made 2 pizzas with this recipe, and I can’t wait to try calzones and pizza bites! Thank you so much for sharing this recipe!

  • Danielle

    I’ve never made my own pizza dough, but I am excited to try your recipe! Thanks for sharing!!
    Here is a novice question: Do you sift the flour first? or measure straight from the bag? THANKS!!

  • Anonymous

    No need to sift.

  • Jody

    Can this dough recipe be baked for a couple of minutes, then frozen w/ the toppings (tomatoe sauce, cheese, etc), then pulled out of freezer and finish the baking to have pre-made pizza ready in the freezer?

  • Anonymous

    I haven’t tried that, so you’ll just have to try it and see how it turns out. Good luck!

  • Sarah

    Hey Annie,
    I was wondering if you bought a pizza peel. I bought one at Bed Bath & Beyond (the only one they had) and it was really cheap and cracked the first time we used it. Now I’m looking on Amazon. Just wondered if you bought one and if it’s working out well for you.

  • Anonymous

    No, I’m still just using my usual method (cutting board + parchment paper). It’s working great, so I’m not motivated to bother with a peel.

  • Kristy

    Thank you so much for the recipe! I’ve made it three times now and it’s been great every time. :) And your ranch pizza is the only kind I can get my toddler to eat.

  • Shelley Laitinen

    First ever attempt at homemade crust…So good!! Might not have been a perfect round crust, but tasted great no matter. Thanks AGAIN, Annie!

  • Anonymous

    You should have seen mine last night – more like a square. But it still tastes great :) So glad you enjoyed it!

  • The Brelsfords

    I found this on Pinterest. Love this recipe! (I also made the ranch chicken pizza you linked to). I used the dough to make a calzone & filled it with the ranch chicken pizza topping but added Frnaks Hot Sauce. YUM!!!! Thanks you!

  • KellyB

    You bake this on the parchment?

  • Anonymous


  • Cody

    Annie, I have a question regarding the prep/mix. I do a lot of breads and things in my breadmaker, could i take the above recipe and use it in my breadmaker as it has a setting for dough and also pizza dough? Thank you.

  • Anonymous

    Hi Cody,
    I don’t have a bread maker and am not really familiar with how they work so I can’t offer any advice in that regard. This really only takes about 10 minutes of work total, so I’m not sure a machine is necessary.

  • Crystal

    Seriously, this crust has turned out better each time I have made it! I froze some for the first time this week, and we enjoyed them tonight…they were the tastiest and most beautiful yet! My question is…are your dough balls even slightly frozen in the middle when you’re ready to roll them out? I took it out this morning and started working with it about 8 hours later. Is yours in the refrigerator for longer, or does that seem about right? It was still totally yummy and not too difficult to work with…just wondering for future use. Thanks! My freezer is looking so much tastier thanks to your recipes :)

  • Steelmagnoliagrits

    I just picked up yeast at the store and they had yeast for pizza dough…touting it really makes a difference. There was a big difference in the price too! Have you tried different kinds of yeast? Should I just use the regular fast rising yeast? Thanks so much for sharing!!!

  • Anonymous

    I’ve only tried the kind indicated here. It seems unnecessary to have a variety specifically for pizza dough since rapid rise works just fine. Enjoy!

  • KT07

    Delish!! I actually did half whole wheat and half regular flour and it turned out great! This will be the dough we always use! Thanks for sharing!

  • Anonymous

    Hi Crystal,
    Like you, I’ve found that putting the dough ball in the fridge the morning I plan to use it often results in a still-frozen center. Now I try to remember to put it in the fridge the night before (so, about 24-ish hours before I plan to use it). Or, if I do it in the morning, I will microwave on low (30%) power in very brief intervals, about 15 seconds, just to take the chill off. It seems to work well. I hope that helps!

  • Heidi

    This was by far the best homemade crust I have ever made.

  • Marcy

    I just made this for dinner as a BBQ chicken pizza! It was so good. Do you have the nutritional info for it?

  • April

    What would you suggest if I wanted to use this but wanted to put the toppings on to freeze a pre made pizza? cook halfway?

  • Anonymous

    I haven’t tried that so you’ll have to experiment and see what works. Good luck!

  • Anonymous

    I haven’t tried that so you’ll have to experiment and see what works. Good luck!

  • Anonymous

    Please see the FAQ page. Thanks.

  • Jna Reed

    If I made the dough in the morning, should I put it in the freezer for a few hrs to stop the rise if I want to use it that night, or would the fridge be fine?

  • Anonymous

    Yes, still use the freezer to stop the rise. I tried just fridge for a day once and ended up with crazy monster dough!

  • Heather

    Do you sift the flour for your pizza dough?

  • Anonymous


  • Matt

    I made my own dough last night for the first time (I didn’t have your recipe yet). It didn’t rise well when cooking. I suspect one of two problems:
    1) Yeast was too old (it was dated to expire in the current month)
    2) Problems with the initial rise (after first mixing) – Our house is cool (typically around 70 degrees). Would that affect the length of time it takes the dough to double? Also what happens if you don’t let the dough double – i.e. you use it too soon after initial mixing?

    Thanks for your thoughts. I intend to use your recipe moving forward.

  • Katie @ OhShineOn

    I’ve been looking for a perfect pizza crust recipe! I think I’ll try this one!

  • Robin

    Thanks for giving me the courage to do homemade pizza crust for the first time – it really isn’t that hard! Yummy!! My husband was thrilled!

  • Lauren Carman

    I am planning on making a double batch of this dough today and stashing it in my freezer!

    Do you think taking the dough out of the bag in the am, putting it in a bowl & leaving it out on the counter all day (covered) would be unwise? Would it rise too much?

  • Lauren Carman

    My mind is officially blown! I have been making pizza dough for years and have always used the dough hook right from the start to kneed in my stand mixer. Your recipe is the 1st I’ve seen that says to start with a paddle and then move to the hook. Wow, this makes such a huge difference! Thank you for changing my pizza making forever!

    Keep up the great work Annie! I adore your blog. :D

  • Kbasquez

    I too, ended up adding quite a bit of flour as the dough was way too wet to knead(I did mine by hand). The results were pretty good so I will just modify the recipe next time to include more flour as well.

  • Anonymous

    Wonderful! Glad you enjoyed it.

  • Anonymous

    I would guess that it would rise too much, but I haven’t tried it so I can’t say for sure.

  • Anonymous

    Yeast doughs are highly variable depending on environmental factors. I think your concerns about old yeast and cool temperature are right on. If you don’t let the dough double completely, the final product will be more dense and less fluffy. I hope that helps.

  • Anonymous

    And also, it could be an issue with the specific recipe you used. I highly recommend this one!

  • Hi Annie, I’m looking into buying a pizza stone so that I can start making homemade pizzas and I’m trying to decide which size to buy. Do your pizzas normally come out to a relatively consistent diameter each time (and if so, what diameter would you guess)? I would be pretty bummed if I bought a stone that was too small for the pizza! Thanks so much for your help! :)

  • Anonymous

    I highly, highly recommend the Williams Sonoma rectangular pizza stone. It is one of the biggest I could find and is also very sturdy. Most homemade pizzas in our house are about 12 inches in diameter and this stone fits them perfectly. (It’s also great for baguettes, pita bread, etc.)

  • Kelly Lee

    This is if you use AP flour instead of bread flour. The extra protein makes for a chewier crust. The high heat also helps.

  • Angie

    Can regular white or wheat flour be used in place of bread flour?

  • annieseats

    Please see the FAQ page.

  • Teresa Berry

    Do you have a recipe for pizza sauce? I can’t seem to get the seasonings right. My sauce doesn’t have enough flavor like the pizza sauce recipes like the ones made at pizzeria’s.

  • annieseats

    Yes, just use the search bar or recipe index to find what you are looking for.

  • Maggiesfarm8

    I made this yesterday and it was so fabulous! It was crisp on top and bottom and chewy in the middle. I used a heavy pan I use for making toast on and sprinkled with cornmeal so that worked well. I am so happy to have that experience and everyone loved it and commented on it.

  • Valerie

    Yum! This worked wonderfully for me. I had never made my own dough before, but used this first for your Pizza Bites at Christmas time, then today for a pizza recipe. I’ve officially decided to make the dough whenever I have some spare time and keep the freezer stocked! Thanks!

  • Hey Annie! This pizza looks perfect! I had been on a perfect pizza dough quest for a LONG time. I recently found a recipe I liked that uses a combo of bread flour and semolina flour. But I would like to use your recipe whenever I don’t have semolina flour on hand..homamde pizza is just sooo good! And yes, we also use only cheddar and pepper jack on our pizza!

  • Fantastic, thank you! I’m making your Thai chicken pizza tonight with my roommate, I can’t WAIT! :)

  • Thanks so much for sharing this! I made it for dinner the other night and it was great! here’s how mine turned out: http://graceadkins.blogspot.com/p/adventures-in-kitchen.html

  • E Candlequeen

    how do you do it without a stand mixer???? please i missed that part of the instruction and i am trying to make it today!

  • annieseats

    Please see the FAQ page.

  • Jenny

    Thanks for sharing…we have recently moved to Hawaii, and I used to purchase and swear by the dough from Trader Joe’s. With no store on island, I have been on the hunt for a good recipe to make my own. Can’t wait to give this one a try! OH, and as a former WS employee, I was so thrilled to see you rave about your pizza stone from there, they are the BEST!!!

  • SK

    I have been making pizza for 6-7 years.. thanks to you and ‘Baking Illustrated’ I have finally made the best pizza ever (so far) … your tips and tricks are sooooooo helpful. I have a 3 yr old and a 1 yr old.. my life is CRAZY to say the least yet here I am baking pizzas, pitas etc etc. What can I say, cooking is addictive when the food turns out so delicious!!!!

  • CristinaMA

    If I want to multiply the recipe, do I also multiply the amount of yeast? I know a little yeast goes a long way, so I’m wondering if I triple, etc., the recipe, do I triple, etc., the yeast measurement as well?

  • annieseats

    Any time you multiply a recipe, you should multiply all the ingredients equally. Enjoy!

  • jmmcc

    Do you ever need to add honey or sugar to your recipe?

  • annieseats


  • Leanne

    I made this dough last night, amazing! I make homemade pizza for my family weekly and have done it for years, this dough is the best!!! The only issue I had was I used wax paper amd it stuck to my pizza!! I though parchment paper and wax paper were interchangeable, no? I guess I need to find parchment paper because I will be making this again.

  • annieseats

    Yeah, definitely not the same thing. I bet that made a mess and a lot of smoke! You can find them in the same place at the store. Glad you enjoyed it!

  • Jackie

    Is there anyway to make pizza dough using whole wheat flour?

  • annieseats

    I haven’t tried it yet but I’ll post about it when I do.

  • Matt Moore

    Thanks for a simple & delish pizza crust! Been using the TJs pizza dough since I only recently started making pizzas at home. This easy recipe turned out a perfect crust the first time. I’m using the cheap 15″ pizza stone from Costco & it works fine. A little corn meal on the stone & I get a crispy crust that slides right off.

  • Head In The Clouds

    Hey Annie, I want to try your pizza dough recipe, do I need to make any recipe adjustments for high altitude? I live at 5000 ft. Have you ever tried baking your pizza on a covered charcoal grill? I’ve not done this, but heard about this a long time ago…I don’t remember where. Thanks for your help, Annie. I’m looking forward to this wonderful pizza.

  • Cntrymom29

    i’am gonna make this in the next couple of days just got to get the stuff

  • annieseats

    Unfortunately I have no experience with baking at altitude, so I’m not familiar with what alterations (if any) are needed for various baked goods. One of the blogs in my blogroll, Use Real Butter, lives in Boulder, CO and I believe she has some pointers on her site. Hope that helps!

  • tbye7

    Found you on pinterest- thanks to you my family has fresh, homemade pizza every Sunday :) love this recipe.

  • Mia Elizardi

    I am so excited to try your recipe! Have you ever tried using whole wheat pastry flour for this dough?

  • annieseats

    No, I haven’t tried that yet. Enjoy!

  • Michelle Defazio

    I’m on my quest to find the perfect pizza crust and it has been difficult. I recently bought some Molino Caputo Tipo 00 Flour which is supposed to be really good for pizza dough as I’m trying to duplicate the pizza I had in Italy. I tried to follow a very vague recipe and although it wasn’t bad, it wasn’t good either. It was a little cardboardy. Have you ever used Tipo 00 flour when making pizza dough? Is it interchangeable with the bread flour you are suggesting to use? Unfortunately the company that supplies this flour is in Italy and I went on their website and it wasn’t very helpful. What brand of bread flour do you use as your crust looks delicious. I’m looking for a light, airy crust and I got dense/hard and a little bland tasting. Any suggestions would be greatly appreciated.

  • annieseats

    No, I just make it as described here. It’s my favorite.

  • cookingincollege

    Best pizza dough recipe i’ve made yet (and i’ve tried a few)! a few suggestions: i like to sprinkle a tiny bit of garlic salt on the crust after brushing it with oil. Gives it a little more flavor. Also i didnt have any bread flour so i added a tablespoon of vital wheat gluten for each cup of all-pupose flour and it worked perfectly. Thanks for the great recipe!

  • redfox

    Any guidance on what I did wrong? I thought I followed the recipe to the letter but my dough was way too sticky and not firm enough to shape after I took it out of the fridge for 2 hrs? I used fleischmann’s active dry yeast (not sure if that’s considered instant yeast)?

  • annieseats

    Did you measure by weight?

  • Jan Jones

    m loving the idea of weighing the ingredients. I want to use whole wheat flour, but I think it is heavier than white flour. Hopefully, the weighing will make it work!

  • Head In The Clouds

    Well, I called the Colorado State University extension office to find out about high altitude baking. I didn’t really think they could help but they might be able to point me in the right direction. Who’d of thought they’d give me great advice on cooking? Anyway, they suggested I increase the oven temp 15-25 degrees, decrease the amount of time the recipe bakes, add 1-2 Tbsp. more liquid and increase the flour by 2 Tbsp. for 5000 feet.

    Holy Cow! The dough turned out perfect! Light, airy, chewy and tender…just like you said. This was the best pizza dough I’ve ever had…anywhere! Thanks for a great recipe!!!

  • annieseats

    That is awesome! I love finding a completely unexpected resource like that. So glad it worked out for you!

  • IVES

    Hi! Have you ever tried making this without a pizza stone? Unfortunately i don’t have one but I’d really love to try this. Do you think it will still work if I placed in on a baking sheet?

  • Florence

    Most parchment paper will only go to 425 F. Doesn’t it burn in the over?

  • annieseats

    Not for me.

  • Mkcaffrey

    Hi Annie, thanks for the amazing recipe, this really is the best pizza dough around! I noticed some people asked about the pizza stone, and I don’t have one, so instead I flip a cookie sheet upside down, and preheat it in the oven like you would a pizza stone, then slip the pizza on top with parchment, and it comes out great! I’m sure a pizza stone would be best, but for those of us with tiny kitchens, this is a great alternative — no one should be without this dough!!!

  • Alb-ion

    hello, i just want to say how nice this pizza crust is my family loved it as well! thanks to this easy instroctions it turned out great and i did not have a pizza stone but I fliped a cookie sheet upside down as well! thanks Mkaffrey for cookie sheet idea!!!!!!!!!!

  • Ruth

    Hi there….I have everything but corn meal….can I just use flour instead or should I forego the stone and just put it on parchment paper on the rack?

  • annieseats

    You definitely need the stone or other hot cooking surface. I guess you can try a bit of flour on the parchment and hope for the best.

  • Head In The Clouds

    Mine went up in smoke, that is the exposed part. The parchment paper underneath the pizza was ok. I don’t know if being at 5000 ft. above sea level had anything to do with it.

  • Sarahgw

    I used a breadmaker for this recipe and I just put in the ingredients in the order my breadmaker instructs and put it on the dough setting. Once the dough was ready I split it in half. I froze one half and used the other. Turned out great. Just make sure you have a 2lb breadmaker or cut the recipe in half.

  • annieseats

    All brands vary. I’ve used three different brands and have never had a problem, but it’s possible that yours is more heat sensitive.

  • Patty Prosise

    Whether I’m baking my pizza in the oven or on the grill, (on a pizza stone), I use a sheet of parchment to transfer it, then pull it out from under the pizza after it has baked for about 1 minute…it slides right out.

  • Jay

    my pizza doesnt bake in the middle layers………whats wrong ?

  • annieseats

    Are you using a pizza stone?

  • I’ve heard that whole wheat pastry flour produces a crumbly pizza dough. I use a very similar recipe to this but use 100% white whole wheat flour and it turns out perfect (made it tonight, in fact, and got rave reviews).

  • Yep, I use White Whole Wheat Flour every time I make pizza dough and it’s delicious.

  • Slipnotdesigns

    I have the same exact problem. I thought maybe she meant to put 1/2c. of water and yeast in a liquid measuring cup, then add more water up to 1 1/4c. line because when I added an additional 1 1/4c. it was WAY too wet. I just added flour to compensate, and it was great, but it just doesn’t seem right :)

  • annieseats

    All yeast doughs vary with the humidity of your environment so you may need to add more flour if your dough is sticky. That said, I use the designated weight every time and have never needed to make adjustments.

  • Teri

    I need a good recipe for pizza sauce. What do you use?

  • Pamela

    I am so thankful that I found this post! I tossed together the pizza dough this afternoon and just pulled my first pie from the oven. It was a simple cheese pie, with tomato sauce. But my boys told me it was like I just picked it up from the pizza place. I will be making this one again soon so I have pizza dough waiting for me in the freezer. Thanks again!!

  • Redjade33

    Maybe you can help me. I bought a used pizza stone at a thrift store, but it smokes when I put it in the oven. Is there a way to clean it so I can use it? Thanks!

  • annieseats

    It’s probably something about that stone itself. Unfortunately you can’t use soap or anything on it so beyond scraping off dried/burned food (which I’m sure you’ve already done) I don’t know that there is something specific to stop it from smoking.

  • annieseats

    I have a couple posted. Just use the search bar to find what you’re looking for. Thanks!

  • Ka_budgirl

    Make a paste of baking soda and water, let sit overnight. Scrub with more baking soda as needed :-) M

  • guest

    The Active dry yeast is not instant yeast and needs to be allowed to activate in 110 degree water until it starts to bubble at the top, usually about 10-15 minutes. I used to make the pizza dough for a pizza place and the yeast makes a huge difference.

  • guest

    This is the best pizza crust I’ve ever made, and I’ve tried a few. I will use this one from now on. Thank you for the great recipe and tips!!!

  • Chelsea

    I made this and it was absolutely delicious! Question though-I froze half of the dough as you described, but was wondering how long it will keep in the freezer for. If you happen to know, I would be grateful to hear what you have to say. Love your blog and your recipes are truly outstanding! :)

  • annieseats

    Basically indefinitely. See the freezer post referenced on the FAQ page for more info. Glad you enjoyed it!

  • Natalie1959

    Do you weigh All of the ingredients? In your recipe you stress weight of ingredients but you provide some measurements eg: 11/2 teaspoons of salt ” no weight” just wanting to do the right thing:)
    Thank you,

  • annieseats

    For something like 1 1/2 teaspoons, weighing it isn’t necessary. Many scales might not even register that weight accurately. The flour, however, it is the main component so it is very helpful if you weigh it. Hope that helps!

  • grannysmitty

    Just wanted to let you know how much I appreciated this recipe. I have never commented on a “blog” before. And I have visited so many sites, as you know there are so many. Having been dissatisfied with making pizza on a regular cookie sheet and having it come out soggy in the middle, I decided to explore. I stumbled upon your site. Found your perfect pizza crust, and it caught my interest. You convinced me to purchase a pizza stone. Done. Made my dough exactly as you said (except 2 C bread flour and 2 C AP flour). Proceeded as directed,shape dough on parchment paper and slid on to stone. After (4) minutes in oven pulled parchment out and continued to bake directly on stone . This pizza crust is just what I was looking for. Crisp yet tender in the final bake. Also, dough is easy (w/lightly floured hands) to work with while shaping. This is a keeper!

  • Lildbabii124

    Is there a specific temperature the warm water should be at?

  • annieseats

    105-110˚ F.

  • Nahala

    I do not have a stand mixer, how would kneading with hands change the time needed for the dough to rise and the end result of the dough ?
    So can you tell me the steps for making this dough without using the stand mixer? Thankx

  • annieseats

    Please see the FAQ page. Thanks.

  • Thank you! This turned out amazing. The only thing I caution is that people be careful when shaping not to make the center too thin. I used this recipe for a freezer meal swap with my girlfriends.

  • Becca

    How lon do you have to defrost the dough for if you do decide to freeze it?

  • annieseats

    Instructions for thawing are included in the post.

  • Kalani

    Thank you for posting this recipe. This was my first pizza crust from scratch. It turned out very well. My husband and I enjoyed it. Still need to learn how to roll out the dough better because some areas were thicker than others. But the overall flavor and texture was very good.

  • Lfluvs2golf

    Do you slide the pizza off the parchment paper onto the stone, or leave it on the paper? I am excited to try this. :)

  • annieseats

    Leave it on. The purpose of the parchment is easy transfer. Enjoy!

  • cintirich

    If I wanted to double this recipe (since the first time I made it three weeks ago, my family demands it at least twice a week!) is it as simple as multiplying the ingredients by two or am I better off doing two separate batches?

    Love this dough! The only change I made was adding a bit of sugar (about on my 2 tsp.) on my second run through.

  • Britt

    Can I use wheat flour. Diabetic

  • annieseats

    Please see the FAQ page. Thanks.

  • annieseats

    Yep, just double it all and make sure you have a bowl big enough to fit all that dough!

  • Angie R.

    Our Pampered Chef stones, which we had for lots of years, broke too when we started using them to bake pizzas at the high temps.

  • annieseats

    I used them as directed, and a good pizza stone should be able to be used at high temp. I just don’t think they are good quality stones.

  • gleep

    Exactly how much should 4 Cups bread flour weigh??

  • gleep

    Never mind :)

  • Janna@littlemagnoliakitchen

    My son is a newly converted vegetarian and loves to eat pizza. This looks like such a great pizza dough and I am sooo going to make this and top with some summer veggies! Thanks for a great recipe and blog!

  • Not really a cook

    This may sound funny but I don’t cook. I was thinking about making homade pizza. So my question is do I have to have a big heavy duty mixer? Because I don’t have one. What can I use instead?

  • Not really a cook

    This may sound funny but I don’t cook. I was thinking about making homade pizza. So my question is do I have to have a big heavy duty mixer? Because I don’t have one. What can I use instead?

  • annieseats

    Your hands :) See the FAQ page for more info. Enjoy!

  • annieseats

    Your hands :) See the FAQ page for more info. Enjoy!

  • shana

    This may be a dumb question but wouldn’t 4 cups be 32 oz? Is that 4 cups for people that don’t have a scale and 22 oz if it was weighed? Thanks!

  • annieseats

    Liquid oz are not the same as weight oz. A liquid cup is 8 oz, yes. The weight of a cup of any solid ingredient varies depending on what that ingredient is.

  • Phyllis

    I am interested in knowing how to deal with the dough bubbling when using fresh dough. The last pizza I made had 2 bubbles; 1 – 4-5 inches wide, 2nd 2-3 inches. I tried pricking them while cooking with not very satisfactory results. The cooking time was 15-20 min but the bubbles were there after 10 min. I know pricking pastry works. What is the best solution for dough?

  • annieseats

    I think you probably just need to deflate the dough a little more before you use it for the pizza. If you deflate all the air out then, you don’t have to worry about big bubbles in the crust. I hope that helps!

  • Stacey

    How long will the pizza dough be good for in the freezer?

  • annieseats


  • koolteacha

    I used my bread machine, too. So easy! Set it, then forget it. Family loved the pizza.

  • We use a cast iron pizza pan at home for this, works pretty good.

  • Monica L

    I haven’t gone through the recipe and tried it but it sounds great. I was wondering if you have worked on a whole wheat dough. If you have has it been succesful and woud you share it as well.

  • Amy

    Just wanted to let you know that some of your images in this post are unavailable.

  • Mandy

    Can one use wheat flour instead . Is so do the proportions change

  • poovie2

    This pizza dough recipe was the bomb!! Used this recipe for a four cheese white pizza my daughter requested for her birthday & it was excellent! I just recently made pizza dough from a recipe a friend gave me & it was good. This recipe was by far better. Everyone loved it! Plus I finally was able to use one of my two stones. I as so excited! My family prefers not use them & I do. Also I liked the tip about measuring the flour by weight. Something I didn’t know before. It really made a difference. Thanks for this awesome recipe!

  • annieseats

    Please see the FAQ page. Thanks.

  • annieseats

    I fixed them, thanks!

  • Canadian Mom

    I don’t usually comment on the blogs of items I find on pinterst but I just thought I have to comment on this one. I made this dough on Saturday night for supper divided in two we had fresh dough on sat night and I froze the rest and we had it for dinner tonight, I was a little skeptical with freezing it but it tasted the exact same as the fresh dough! This recipe is excellent and I can’t wait to make a double batch so ive always got some on hand for homemade pizza!! I didn’t have a pizza stone (now on my Christmas wish list!) so I warmed up my pizza pan and it was nice and crispy on the bottom and fluffy along the crust all around the easiest dough I’ve made as far as recipe goes and it is super easy to work with and shape into an actual pizza!! Thanks so much!

  • Arielle Taekema

    If you’re working with a frozen dough ball, how do you normall go about defrosting it and is there any special care that should be taken when workin with it??thanks!!

  • Rachael Strickland

    I have been using a bread machine for years for my pizza dough. It actually kneads it much better than by hand and the low warmth of the machine helps it rise. I also agree that it would need to be a 2 lb. machine. I love using my bread hook too, but it is a little more messy to clean up.

  • annieseats

    I usually just let it thaw in the fridge during the day and then set it out for a while before using to take the chill out. Occasionally I’ll do very short microwave intervals on like 30% power to really make it warm (not hot) and workable.

  • Meredith

    Holy. Cow. I’ve never made my own bread, let alone pizza crust before, but I’ve been doing some research lately and have been determined to try. I bought some organic King Arthur bread flour and decided to try your recipe. WHOA is it amazing!!!! We will never order pizza out again! Thank you, thank you, thank you!!!!

  • Beth McHenry

    I have made homemade pizza at least a dozen times and each time frustrated that it stuck to the pan, came out gooey in the center or lacked a stretch factor. This crust was AMAZING!! I made it by hand and kneaded it a few times before forming a circle….it worked SO well and the crust was large and fluffy (I might even cut back on the amount of dough used). I used the upside down pizza pan trick to slide it on my pizza stone. I will never try another recipe! Thank you!!

  • so happy i found this recipe, thanks a mill, v excited to try tomorrow!!!

  • Patricia Garcia

    Have been using this recipe for several months now and it always comes out perfect!

  • Arthi

    Hi Annie, what temperature should we maintain during Baking??

  • annieseats

    I usually bake my pizzas at 500˚ F.

  • Aubrie

    I have been reading your blog since almost the very beginning, and I have seen your pizza recipes so many times and finally decided to try it out tonight. Holy cow–I don’t know why I’ve waited so long. This was delicious! Thanks for sharing, I can’t wait to try it with other toppings! Happy New Year!

  • Yusra

    is bread flour somehow different (or has different results) than your average flour used for dough??? please help out…i am seeing alot of recipes these days that ask for bread flour.

  • annieseats

    Yes, it is different than all-purpose flour. Please see the FAQ page for more info. Thanks!

  • Heather

    Is there a need to let the dough re-rise after freezing and thawing? I’ve made other pizza doughs in the past that seemed to require this, but didn’t see it mentioned in your instructions. I’m hoping to stock my freezer soon and would like to use this recipe, but would hate to plan on a delicious pizza and not have it work out!

  • annieseats

    No, just do as I have directed here. No additional steps necessary :)

  • Erica

    This is the best pizza dough ever!!!!! I make pizza every Friday and this is my go-to pizza dough! Its just awesome!

  • Abby

    Oh. Em. Gee. This pizza has changed my life. My husband and I are HUGE pizza fans (who isn’t!?) but I was beginning to think it just wasn’t possible to replicate the restaurant stuff at home. And then I found this.
    I’ve been making this recipe nearly weekly for the last year. I make it anytime we have overnight company, and they always love it, too. To make things a little more interesting, I like to brush the outside rim of crust with olive oil before baking. I brush it again right when it comes out of the oven, then sprinkle the rim with garlic salt. Yum.
    Thank you for a recipe that is not only delicious and life-changing, but that will keep my family from wasting who-knows-how-much money on takeout pizza!

  • annieseats

    I love to hear that! So glad you enjoyed it.

  • Erin

    Hello I’m still a little confused about using a scale to measure. Do you measure just the flour this way? Do you measure 4 cups or 22 oz on the scale? Thanks

  • annieseats

    Scales only measure weight (ounces or grams), so in this case you would measure 22 ounces. Cups are a volume measurement, so scales do not make volume measures. Enjoy!

  • Tania

    Annie, this is another homerun recipe!! I’ve always been intimidated to make any yeast doughs or breads and finally gave it a go. This was my first. I will never buy pizza dough again! Having homemade dough is truly a payoff and so much better than anything you buy at a store. I prefer homemade pizza, so I really needed this recipe! You are awesome.

  • annieseats

    Way to go! I’m so glad you took the leap into homemade yeast doughs. This is certainly a great first choice! It will only become easier with practice.

  • Gill

    Hi Annie. A suggestion about leaving the dough in the fridge to use next day. Just knock the dough back once it doubles in volume. I usually only need to do it once before the dough is cool enough not to rise much. Another possibility is to put the kneaded dough straight into the fridge and let it rise there. It will rise, just slowly. You might want to use warm water rather than room temperature if you do that.

  • annieseats

    I’ve actually tried that a few different ways and it was quite a disaster. It still rose way too much, and the resulting pizza was not that good. I’ll stick with this method, since it works for me :)

  • Kelam

    The largest round pizza stone from Pampered Chef is brilliant! I believe it is 16 in. We use ours for everything!

  • Crisp

    Love this recipe. The crust is tasty and just crispy enough. We make a simple margarita pizza with whole tomatoes crushed by hand, mozzarella, and fresh basil. It comes out much better when the recipe is divided into four pizzas instead of two.

  • annieseats

    I’ve actually had really bad luck with multiple Pampered Chef stones. I don’t think they are great quality. I switched to the WS one and have had no problems with it since buying it nearly four years ago now.

  • Have you ever made a double batch of this? One for that night and one for the freezer?

  • One other question, how warm would you say the water is that you put the yeast into? Most of my bread maker recipes say 80-90 degrees….does that sound about right?

  • annieseats

    If you read the recipe you’ll see that one batch makes enough for two pizzas, so yes, usually I make one and freeze the rest for later. The recipe can be doubled even further so that you have four pizzas worth total. Enjoy!

  • annieseats

    Most recipes say 105-115˚ F.

  • Thank you so much for your tips, Annie! I must have made this recipe using your tips 20+ times now, and it always comes out perfectly. This is such a helpful post!

  • Dah Kezery

    I have had my Pampered Chef stone for 10 years. If it is seasoned well, and treated well it should last. I am even not very nice with mine, as I regularly use a pizza cutter on it. So…

  • annieseats

    My first one busted on first use. It didn’t even have the chance to become seasoned. The second was well seasoned and properly treated and still broke. Having used the two different brands, bottom line, the PC stones are filmsy.

  • chuck p

    Wow! This is amazing I have been making pizzas for years and this is by far the best! Thank you so much!!!

  • Awesome Pizza thank you! My daughter hates pizza! This on she said she loves it,and will eat it every time I make it, so thank you!

  • tullymama@gmail.com

    directions for doing this with a dough blade in my cuisinart food processor??

  • annieseats

    I’m not sure. I would recommend making it by hand rather than with a food processor if you don’t have a mixer.

  • I’ve been using this recipe for pizza night for months and it is consistently wonderful!

  • RDears

    With regards to the PC stones, first you can’t heat it under a broiler, and you should not go to a full 500 degrees. 475 works fine if you properly preheat. Secondly, PC will replace your item with no questions ask. A, you have to do is give them a piece of the stone and your replacemtn is on its way. Sorry you all had a bad experience. I’ve had mine for years and the only time I had a problem was when I overheated it. It was replaced though, no questions asked. :-)

  • annieseats

    To me, a pizza stone that can’t handle 500 degrees is not a useful stone. I don’t make pizza under a broiler. And I would rather just have a reliable product than have to replace it multiple times, which I did initially.

  • Crobinson

    Our family has had more pizza these last two months than ever before! Thank you so much for sharing this yummy recipe!!

  • Mike

    I have a quick question if you don’t mind – I recently tried freezing my dough the way you describe here, but when I thawed it out (maybe a week later?) I couldn’t get it to rise at all, and the result, while not inedible, was a very thin crust that differed quite a bit from the thick, fluffy crust I’m used to. Am I doing anything wrong here or should I just not expect a frozen crust to rise? Thanks for any info. xD

  • Absolutely delicious pizza dough recipe – thank you! My crust usually turns out soggy but not this time.

  • angie

    Hi! I’m researching which pizza stone to buy. The William sonoma one you recommend sounds nice. They have a few, is it the emile henry Rectangular stone? Thank you!

  • Kathryn Payton

    GREAT recipe! Crunchy and light! Thank you!!!!

  • Annie, your recipe sounds wonderful and I plan to give it a try. Is there any way I can print your tips (that are with the pictures) for the pizza crust recipe? I’d love to have those tips with the recipe.

  • annieseats

    Unfortunately no. It used to be possible with the old print function but too many readers complained about it so we changed it to something else, and it does not have that capability. I’d just jot them down or commit them to memory. Enjoy!

  • Cindy

    I made the dough as written (by the way, it’s good!). I froze the dough as instructed. After thawing it, I tried rolling it out but it kept shrinking back on itself. I couldn’t get it to stay in a very large circle so the crust baked up thicker than planned. Why did the dough shrink back into itself?

  • Peter Miller

    Hi Annie, I stumbled across your website a few weeks ago. Thanks very much for the easy to follow instructions. I made waaay too much pizza dough and froze it in two batches as instructed. My word did they taste good a couple of weeks later. Took about 15mins to prep and cook which meant I could have a home-cooked pizza straight after work! Not bad for a novice Brit bloke.

  • annieseats

    Awesome! So glad to hear you enjoyed it :)

  • annieseats

    Sorry it took me so long to respond! I had to go check their website. I’m pretty sure this is what we have: http://www.williams-sonoma.com/products/baking-and-pizza-stone/?pkey=cbakeware-pizza-shop

  • annieseats

    Sorry for the delayed response. All the rising should really occur before freezing, so hopefully after freezing the rise shouldn’t be an issue. Did you bake any of the dough immediately from that batch or did you freeze it all? It sounds like possibly it hadn’t risen adequately before freezing.

  • annieseats

    This sometimes happens, and it can happen with the fresh (never frozen) dough as well. If it has been frozen, make sure it isn’t chilled at all. I’ve found that if it is still chilly, it doesn’t shape as well. (I give it a 10-15 second spin in the microwave to remove take away the chill.) If it’s still giving you trouble, let it rest 15 minutes and then come back and try again. Sometimes the dough needs a little time to relax its elasticity before being rolled out.

  • Jen

    Made this last night – I was super surprized how well it turned out! I’ve made pizza dough before and it was flat and dense and blah. This was fluffy and tasted good! I even used yeast that was kinda old and all purpose flour! I can only imagine how much better it would taste with proper and fresh supplies. This recipe is is a keeper! Now I just have to experiment adding frash garlic or basil to the dough! Thank you!

  • liz

    Hi Annie I use a pizza stone it works great

  • Nic

    Yummy recipe! The first time I made it, it was perfect, easy to make and delicious! The second time I made it, the dough was more wet and sticky than usual. Had to put do much flour after it rose. Any tips or insights on why that happened? Could it be the yeast? Thank you :) btw, despite the stickiness, It was still good, but the crust was more dense & bread-like due (probably due to the excess flour I needed to add to work with it).

  • annieseats

    Did you measure the flour by weight or by volume?

  • Nic

    Ooh, I measured it by volume! I used a measuring cup.

  • annieseats

    That would be the culprit. As I mention in this post, measuring by weight will give you consistent results every time. Measuring by volume will vary because 1 cup of flour compared to the next time you measure 1 cup can be very different. Hope that helps!

  • Nic

    Aha! Thanks for your help! So cool that you answer your comments :) will try more of your recipes soon!!

  • Frappucino

    I made this crust yesterday and it was WOW …. Yummiest I’ve ever had… N so easy to make..l.
    Loved it… Just tweaked a little and added 2tsp sugar for double recipe… N it was soo delishhhhhhh…
    Thanku so much..
    I just have one question ..
    Your recipe says to sprinkle yeast on top of water. N I did that too
    But since I use instant yeast do I need to do that? Or is it ok if I add it directly?

  • Frappucino

    Oh I just wanted to mention I don’t had pizza stone and I just used my regular baking sheet without preheating them n it went all Gud.. Lovely results

  • dek2711

    Annie i know this post was almost 3 yrs ago…just wanted to know whether u got a pizza peel that u are using currently?

  • annieseats

    No, I’m still using this method :)

  • JuliaD

    To print the whole write-up with pictures, copy the text and pictures with your mouse and paste into a MS Word document. Worked for me :) Looking forward to trying this recipe tomorrow when I host a “pizza progressive” for my small family! (Pizza progressive because we only have 1 oven!)

  • Vallarie

    The problem I have with making pizza dough st home is making sure that the water temp is accurate. How do i make sure the temperature is right? Any tips?

  • annieseats

    I highly recommend investing in a good instant read thermometer. It’s the only way you can truly know the temperature is accurate. See the Annie’s equipment section in the sidebar for a link to my personal favorite.

  • Kerri Lauzon

    Thank you for sharing …. I made 2 batches and I’m going to freeze them for later use.The dough looks great and can’t wait to make the pizza.

  • Roland Priscilla

    Hi this recipe is awesome and Thank you for the step by step tutorial. I made the dough but forgot to let it rise before placing it in an airtight container in the fridge (not freezer), will my dough still work? It doubled in size while being in the fridge. Let me know soon please? Thank you!


  • Mallory

    I must be doing something wrong- I measured the flour by weight and my dough was quite sticky. I added slowly added more flour as needed, about 2 more tablespoons but it was still sticking to the bottom of the mixer but I was afraid to add more! Was this the right course of action (adding more flour)? Should I have kept going?

  • annieseats

    I’m guessing it will be okay but the only way to know for sure is just to try and use it, and see what happens. Good luck!

  • annieseats

    It will stick to the mixer bowl a little bit – it shouldn’t be entirely dry. Whenever I make this by weight, I don’t need to make adjustments so it’s hard to say whether there was something wrong with yours.

  • Jennifer Martin

    I’ve made this half a dozen times now, following your directions to a “t”. This crust beats greasy, salty take out pizza hands down. I know you’ve had a million and 1 reviews, but I just had to chime in and say how amazing it is. I plan on freezing several balls of dough for when baby arrives. Thank you for sharing it with us!

  • yuvraj

    oh what a great recipe Annie… Take a bow all…. Awesome…. Looking forward for many more times to use this recipe. have used half of it the very same time and have kept the other half of it for tomorrow…. i guess it works out well. thanks for the awesome recipe Annie.

  • yuvraj

    one thing which i would like to know is that for how many days can we freeze it and store in the freezer itself. will appreciate your reply Annie. Thanks

  • annieseats

    You can freeze most things indefinitely. Please see the FAQ page for links to more in depth freezer info.

  • Cindy Rickes

    I would like to know doesn’t it make a difference what type of flour one uses which would affect the weight of flour used? I always find using King Arthur’s bread flour (high in gluten) requires me to use more liquid than recipes call for

  • annieseats

    I always use King Arthur’s bread flour and I have never needed to adjust the amount of liquid. If you are measuring by weight, then my guess would be possibly just a difference in environmental humidity.

  • Cindy Rickes


  • Rose

    I love the dough. I was wonder if anyone knows how to make it chewer not so fluffy. I have used Bread and all purpose .Is it the age of letting the dough sit.

  • annieseats

    The use of all bread flour as the recipe indicates, plus an adequate kneading time is what makes the dough chewy. Bread flour has higher protein and that with the kneading develop the gluten, giving a chewy result. Mine is always nice and chewy with this recipe. Hope that helps!

  • Michael

    I agree with you that measuring ingredients with a scale, particularly for baking, is the way to go. My question is if 4 cups of bread flour converts to about 18 oz (4.48 oz./cup) how do you arrive at 22 oz? Not trying to be a pain in the pizza…just curious.

  • Cindy Rickes

    I have been trying to perfect pizza for a while. I tried your 500 degree temp, brushing the crust with olive oil and finally taking the extra time to weigh the flour.
    Fabulous with all the fresh CSA veggies and herbs!

  • annieseats

    The weight of a cup of flour isn’t universally agreed upon, and it also can vary between different types of flour (AP, bread, whole wheat, etc.) Different sources use different values, ranging from 4-5 + ounces. This recipe is from America’s Test Kitchen, so this uses their recommended quantities. Hopefully that makes sense!

  • Shelly

    Pizza is my favorite food and now I can make one that is so delish! Can’t wait to make this for my kids when they come to visit! Once again, you make me look good!

  • Stephanie

    I made this pizza crust recipe last night and it was fantastic! I have a question. Do you use a rolling pin to shape the dough or your hands? I used my hands to pat it and shape it but I had some trouble. I read your instructions again and noticed your comments about letting the dough rest if it springs back too much while shaping it. That may have been my problem but I just wanted to see if I should also try using a rolling pin. Thanks.

  • annieseats

    When I first started out, I used a rolling pin but now I pretty much just use my hands and sometimes do the ol’ toss in the air move (which really works well, just takes some practice). But letting the dough relax is a really huge help so if you are having trouble, I recommend starting there.

  • Tina Olson

    The dough I froze did not rise at all when cooked. It still tasted good, but was nothing like e pizza I made with fresh dough.

  • annieseats

    That means it either did not rise adequately before freezing or it was not completely thawed before you baked it. When handled correctly, it tastes identical to fresh. I’ve been baking it after freezing for years! Hopefully it will work better for you next time :)

  • Katie

    I was nervous to do this, as I hadn’t seen any reviews indicating this, but I made this dough in my bread machine. It turned out beautifully. Honestly, it is the best pizza crust I’ve ever made. I had two new recipes to try (this being one of them), and I’m not even going to waste my time with the second. Fantastic recipe.

  • Songbird121

    Hello. I am not sure you can answer this, but if I do not have a stand mixer, just a hand mixer do you have any thoughts one which type of beater I should use in place of the paddle attachment? Also, I am going to need to knead it by hand. Do you have any thoughts on how long 5 minutes on low would translate to if I am kneading by hand. I know people used to make such things before all the gadgets, but I am having trouble finding recipes that don’t use them. :)
    Thank you in advance.

  • annieseats

    You should just make the dough by hand rather than use a mixer. Please see the FAQ page for more info. Thanks!

  • Jamie_Smart

    Can i use active yeast instead of instant yeast?

  • annieseats

    They are the same thing :)

  • Veronica Rose

    Good luck with your pizza. ;-)

  • Aubrey Means

    how do you do the steps if you use a bread machine? I have a stand mixer but I don’t have a dough hook, so a bread machine might be better?

  • annieseats

    You don’t need the dough hook, just knead it by hand. It’s very easy. Please see the FAQ page for more info. Enjoy!

  • Joanna

    I just made my dough, however I won’t actually be cooking the pizza for about six hours. Do you think it would be okay if I went ahead and made the pizzas as though I were about to stick them in the oven, but just leave them in the refrigerator until dinner time? Thanks!

  • annieseats

    No, this dough rises pretty quickly and unfortunately the fridge does not slow down the rise enough. When I have tried it in the past, the dough has ended up monster size!

  • Jasmine

    Hi, I’ve been really excited to try this recipe but when I made the dough it did not turn out as described. Not sure where i went wrong: I did weigh out 22oz of bread flour (did not use Kings Arthur brand) and I added 1 3/4 cup water total but the dough seems waaaay too dry. My stand mixer sounded like it was going to break! So I slowly added a little more water. The dough then got pretty sticky and I was afraid I added too much but after a few more minutes of kneading it was smooth. The yeast I used just said active dry (not instant or pizza dough yeast) there was 2 tsp in 1 packet so I had to open a second. I don’t have a thermometer so I just had to guess with the water temp. Not sure if any of this caused my problem or how my dough now compares to what it is suppose to be- did not see anything about this on the FAQ so any help is appreciated

  • annieseats

    It’s tough to know what might have gone wrong, especially since you weighed your ingredients. If your mixer is having trouble, you can always knead by hand. I would avoid adding more water/flour if possible. I have made this countless times and have never needed to adjust, so I’m really not sure what to recommend for you. Maybe just try again!

  • Kari

    I used these tips tonight and made the recipe in my food processor. It turned out great – thanks!

  • Monique

    If i use all-purpose flour, do i still need the yeast?

  • annieseats

    I do not recommend using all-purpose flour. Bread flour will yield the best results. Either way, you still need to use yeast.

  • Tutti Dolci

    Hi Annie, just wanted to let you know that I used this recipe tonight with a pizza stone and had great results (now I’m looking forward to many more nights of homemade pizza!). Thanks for sharing!

  • Marcy Mitchell

    I just want to say that this recipe is AMAZING I have been using it for over a year now as my and my husband’s Saturday pizza night! I give it ten stars :) I hardly ever order delivery anymore! I was wondering though if there was a quick way of defrosting this (withing an hour or two)? I have a lump of it in the freezer and we just decided we want pizza for dinner tonight!

  • annieseats

    I’m too late now to be of help for your immediate need, but normally if we decide on a whim that we want to use the frozen dough, I microwave it in short intervals on the defrost setting (about 30% power). I check it in between and flip over as needed, also making she to break up the frozen clump that is in the center as best possible. The main thing to be careful of is just to make sure you are only defrosting and not partially cooking the dough in any areas, otherwise it’s hard to roll out, etc. Hope that helps!

  • Jane

    Great success with the pizza oven! The dough was amazing and I am very happy with the results. I froze my first batch; and could not tell the difference with frozen vs fresh. I brushed w/olive oil & added spices. I think I will try bread sticks next. Wish me luck! :)

  • Katrina Miller Gustafson

    This is seriously the best pizza dough ever! Do you think it would be beneficial to put it in food saver (seal-a-meal) bags after it’s frozen to avoid freezer burn if I wanted to make several batches to have on hand?

  • annieseats

    I just use plastic wrap and it works great.

  • Patience

    Thank you so much for your recipes and for this blog! Thanks to you I have totally stepped out of my box and made things I never thought I could! My family and I LOVE this pizza dough and use it all of the time now! I never thought I could say that I make my own pizza from scatch!! :-) Thank you for helping me with my fear of dough! ;-)

  • annieseats

    Hooray! Good for you for giving it a try. I’m so glad you enjoyed it!

  • RojyMoon

    Such a great recipe and demonstration too :)
    I’d like to ask you: I made the dough and let it relax then decided not to bake it today, so i wraped it and put it in the refrigerator .. Is it ok ?? Or that will affect the dough?
    Thanks in advance :)

  • annieseats

    If making in advance at all, it needs to be frozen rather than refrigerated to stop the rise. I have tried leaving it in the fridge overnight and ended up with monster dough. Even when I punched it down, it baked up way too puffy.

  • cheesetomato

    Hi — how long should I let the dough proof before punching it down and storing it in the freezer? And is it just round of proofing? Thanks!

  • annieseats

    The times and other info are all included in the recipe portion of the post above. Hope that helps!

  • Tracy Tienor

    Have you ever par-baked your dough to have it ready ahead of time, or will that not work with this recipe?

  • annieseats

    I haven’t tried. Making a pizza with the thawed dough only takes a few minutes to top and then about 10 minutes to bake so I’ve just never bothered to try that.

  • Theresa Milton

    Annie, still my go to pizza crust. My family hasn’t allowed me to buy pizza for years. Thank you for such wonderful recipes. :)

  • Megan B

    Hello. You may have answered this question before, since you have a ton of comments! But I was making this and measured out 22 ounces of flour and it was WAY too sticky. I added more until it formed into a good looking dough. Wouldn’t 4 cups of flour be 32 ounces?

  • annieseats

    Did you measure using weight (i.e. a kitchen scale) rather than by volume? Volume ounces (i.e. 8 oz in a cup) are different, so I think that may have been your issue.

  • valentine

    hello I live in London and wandered if you could give the water measurement in ml please, we don’t really have the cup measurement here? thanks.

  • annieseats

    Please see the FAQ page regarding conversions. Thanks!

  • Iris Ruth Lish

    Great recipe! I can successfully say that I have made homemade pizza from scratch! (Never thought that would happen! ;])
    Thanks so much! I’m sure I’m going to use this recipe for years to come! In fact, it was so good, we’re having Calzones on Friday!

    Side note: I have NEVER gotten so many compliments about ANYTHING I’ve ever made. My guests could not believe that the crust was homemade. The word “perfect” was dropped quite a few times!

    Keep it up. I will follow your recipes forever. :)

  • annieseats

    Woohoo! I love to hear that. Glad it was such a smashing success!!

  • We love pizza and we’ve made more dough than I can measure. We buy our KA flour in 50 pound bags — this time I did what my ancestors do and used “00” flour and it took the pizza to stratosphere level. We like our pizza with a thin crispy crust and just it lays there and practically stretches for you — :-). Your pizza looks delish. I’m new to your blog and I’m anxious to try some of the recipes.

  • Ashley

    Hi Annie -Just wanted to alert you to a discrepancy in this recipe. I’ve made it many times with no problems (and love it, thank you!) but I prefer to measure the flour by mass and have always used the mass measurement of 22 oz. But your volume measurement of 4 cups doesn’t correspond to the 22 oz mass measurement. King Arthur lists bread flour as 4.25 oz per cup, so 4 cups would be 17 oz. Since I’ve never had a problem with it using the 22 oz measurement I assume it’s the volume measurement that’s wrong. Just thought you’d want to know so you can update the recipe!

  • It’s actually not incorrect, it’s just that different sources list different weights for 1 cup of flour, etc. Basically, it is variable depending on what source you are reading. America’s Test Kitchen/Cooks Illustrated published this recipe, and they are my most trusted source. I make it only by weight and can assure you this weight is correct :)

  • Samantha Carroll

    Do you have a pizza stone you use and recommend? I didn’t see one on your amazon list, but did see your giveaway post with King Arthur flour. Do you use the King Arthur pizza stone? You’ve made a believer out of me on making your own dough. So amazing and easy!!

  • annieseats

    This is the one I have and I absolutely love it: http://www.williams-sonoma.com/products/baking-and-pizza-stone/?pkey=e%7Cpizza%2Bstone%7C15%7Cbest%7C0%7C1%7C24%7C%7C2&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules

    I’ve had it probably five years now and it is still in great condition.

    Sometimes there are products I cannot include on Amazon since they aren’t sold on Amazon. I try to pin those on my “Kitchen Must Haves” Pinterest board (http://www.pinterest.com/annieseats/kitchen-must-haves/). Hope that helps!

  • Terri A

    Great crust! It’s just me, so I divided it into 4 pieces and froze 3. Looking forward to pizza night often now.

  • Linda

    I think they are asking about the Rapid Rise versus regular yeast packets. When I saw the recipe called for ‘instant’ I assumed you meant Rapid Rise, have not tried recipe
    yet but would like to know also. thanks!

  • annieseats

    Yes, that is the same. See the FAQ page for more info. Thanks!

  • Nancy

    I was just wondering why the “instant” yeast needs to be proofed in warm water. I am an elderly woman who has never attempted to make pizza dough and as well I am not too familiar with yeast. However, I was led to believe that only active yeast needed to be proofed. Please help me understand and thanks Annie. I love your Freezer posts as I am disabled and am trying desperately to learn ways of making meals easier. I too prefer to cook/bake meals freeze but I am searching for ways to help accommodate my body’s limited mobility. Much, much appreciated Annie as I’m slowly learning and picking up some great ideas.

  • annieseats

    It doesn’t have to be proofed and you can skip that step if you prefer. It’s just the way I have always made this recipe and it works well for me. Enjoy!

  • annieseats

    Please see the FAQ page. Thanks!