The Only Pizza Dough Recipe You Need

The Only Pizza Dough Recipe You Need


For those of you that have seen my culinary variety show, The Edible Inevitable Tour, you know that pizza is near and dear to my heart. I would receive a decent amount of inquires after the show asking for my dough recipe.

When I decided to add a pizza demo to the my live stage show, I knew I needed a dough that was easy to mix and could stand up to considerable tossing, twisting, mangling, stretching and baking while producing a great looking and tasting pizza. Building on my original Good Eats Pizza Pizza, which I’ve counted on for years, I think I’ve finally formulated the final pizza dough I will ever need.

Yes, you will need a scale for this and yes, you need to work in grams. Luckily, most digital scales these days have a “tare” function, which means you can zero-out each ingredient before you add the next.

THE FINAL PIZZA

SOFTWARE

  • 690 grams bread flour ((plus 1/2 cup or so for shaping))
  • 9 grams active (dry yeast (I use Red Star and no, they don't pay me to say that))
  • 15 grams sugar
  • 20 grams kosher salt
  • 455 grams bottled water
  • 15 grams olive oil (plus extra for brushing crust)
  • Sauce and pizza toppings as desired

HARDWARE

  • Stand mixer with dough hook
  • Large mixing bowl (optional)
  • Plastic wrap
  • Wooden pizza peel
  • Pizza stone or pan
  • Ladle
  • Basting brush
  • Bench scraper (dough blade or serrated bread knife)
  • Pizza cutter
  • No-stick spray (or more olive oil)
  1. Scale the dry ingredients together and place all the dry ingredients in the work bowl of your stand mixer. Scale the liquids into a measuring cup then add to the dry ingredients.
  2. Install the bowl on the mixer and attach the dough hook and turn the mixer to “stir.”
  3. Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium (4 on a Kitchen Aid) and knead for 5 minutes.
  4. Remove the dough to a lightly floured countertop and smooth into a ball. Spray a mixing bowl (or the mixer’s work bowl) with no-stick spray or rub with the oil. Place dough in bowl. Cover with plastic wrap and refrigerate for 18 to 24 hours.
  5. Remove dough to counter and punch down into a rough rectangle shape then tightly roll into a log 12-15 inches in length. Split the dough into 3 equal parts using the scraper or either a large serrated knife or a dough scraper. Flatten each into a disk, then shape it into a smooth ball by folding the edges of the round in toward the center several times and rolling it between your hands on the counter. You may want to moisten the counter with water to up the surface tension a bit so that the ball tightens up instead of sliding across the counter.
  6. Cover each ball with a clean tea towel and allow to rest for 30 minutes. (At this point you can also transfer doughs to air-tight plastic containers and refrigerate for up to 8 hours. Just make sure you bring them to room temp for half an hour before forming.)
  7. To bake, heat oven (pizza stone inside on lower rack) to 500 degrees F, or hotter if possible. Give the oven a good half hour to heat up.
  8. When you’re ready to build the pizzas, sprinkle a couple teaspoons of flour on a peel and place the dough right in the middle. Pound the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip, a critical feature that cannot be created with a rolling pin. (In fact, rolling rather than stretching will just ruin the whole gosh-darned thing.)
  9. At this point you need to start stretching the dough. The most-efficient way to do this is to spin the dough so that the weight of the outer lip stretches the dough via centrifugal force. You can also stretch the dough on the board by turning and pulling it, and turning and pulling. Shake the peel from time to time to make sure the dough doesn’t stick. Sticking would be bad.
  10. Brush the lip with oil, then dress the pizza with olive oil and tomato sauce. Even distribution is tricky, so you may want to ladle an ounce or two into the middle and then spread it out with the back of the ladle. Top with fresh herbs (oregano and basil) and a good melting cheese. I usually go with a mixture of mozzarella, Monterery Jack and provolone, but that’s me.
  11. Slide the pizza onto the hot pizza stone. To do this, position the front edge of the peel about 1-inch from the back of the stone. Lift the handle and jiggle gently until the pizza slides forward. As soon as the dough touches the stone, start pulling the peel back toward you while still jiggling. While a couple of inches of dough are on the stone, quickly snap the peel straight back. As long as the dough isn’t stuck on the peel, it will park itself nicely on the stone.
  12. Keep an eye on the dough for the first 3 to 4 minutes. If any big bubbles start ballooning up, reach in with a paring knife or fork and pop them. Bake for 7 minutes or until the top is bubbly. Then slide the peel under and lift to check the underside, which should be nicely brown.
  13. Slide the peel under the pizza and remove to the counter or a cutting board. Let it rest for at least 2 minutes before slicing with a chef’s knife or pizza cutter (one of my favorite multitaskers).

183 Comments

Add yours
  1. 2
    Marty

    I know the recipe says to cut the dough into three equal parts so the yield is three pizza crusts, but how big are the crusts? My pizza oven is limited to 12″ pizzas.

  2. 3
    Ron Z

    I can’t get dry yeast at the store. Alton: How can I use Yeast Water in this recipe? The Spock of food science must save the USS Pizzarecipe from disaster!

  3. 5
    Jim Daly

    This is what I have do to get a crisp center on the pizza and reduce the cook time and temp in the oven:
    I do pizza on a cast iron pan or skillet and place the pie on a medium/med hi burner on my rangetop for a couple minutes before adding toppings. Just long enough to start drying the center of the pie and to kickstart the cooking process. Then I am able to reduce the cooking time to 14~16 minutes @ 400*.

  4. 6
    Natalie

    FANTASTIC Recipe. As to be expected from AB. Science always wins. P.S… if your Yeast Packet is 7g- I did 536g Br.Flour 11.5g Sugar 15.5g K.Salt 353g H20 11.5g Oil. Yes a bit tacky-of-a-doh…. but trust the recipe…. it totally works! Beautiful. Also… we didn’t have a stone. So Convection Oven at 500 for 30+ Minutes, lightly sprayed sheet pan, smaller pies, bottom rack in oven, and alternated pizzas to optimize crispy bottoms. Not as good as using a stone- but it worked for us.

  5. 7
    Peter

    This is a great recipe. I slightly modified it by borrowing from the Roberta’s pizza dough recipe, and use a 50% bread flour and 50% “00” flour mix, but the proportions in this recipe are spot-on, IMO. I noticed some people commenting don’t appear to understand the concept of pizza dough: higher hydration levels (e.g., 65%+) are actually a *good* thing. The more water you have, the more light and crispy the dough will be. With the higher hydration, your dough *should* be more sticky. You eventually get a feel for it, but if your dough is still overly-sticky after mixing, toss the dough onto a counter-top and hand-knead it until you get the consistency you want. The hand-kneading technique is slightly different (search YouTube for “70 hydration pizza dough”), but it is not complicated. You can even add slightly more water (480g) if you want, to see what I mean regarding hydration. You won’t be disappointed.

  6. 8
    Dan Shackelford

    Thank you, Alton! Hands down the best crust we’ve ever made at home! Crispy with a little chew. Tastes more like restaurant pizza than other crusts I’ve tried. And absolutely better than anything out of the freezer section.

  7. 9
    Will M

    Imperial Measurements:

    1.52119 pounds bread flour ((plus 1/298th bushel or so for shaping))
    0.0198416 pounds active (dry yeast (I use Red White & Blue Star and yes, Trump pays me to say that))
    1.4554163 cubic inches sugar
    0.7055 oz salt (you can harvest this from drying approximately 0.60382183350862 quarts of Jersey Shore water)
    15.3856558347 fl. oz. bottled water (preferably Dasani)
    4.429784624382919 drams olive oil (plus extra for brushing crust)

  8. 10
    Stuart L

    Love the recipe, and I love the comments even more! I would add that 455g of water is 455ml. That’s pretty much how they defined 1kg: it is 1l of water and therefore 1000g water = 1000ml of water. (Unless the water is heavy water, but that’s harder to get.) Vive le système métrique!

  9. 11
    KenL

    “Brenda: For us regular every day people can you just give us ingredient measurements in plain form? Like how much is 15 grams of sugar, 455 grams water etc.”

    Apparently, because this is an older article, replying directly to a comment is not possible any more, so I have to post a new comment to reply to one.

    Metric measurements are much more accurate than imperial ones (1 ounce == 28.4 grams), so even a 1/4 ounce error on a cheap scale (many only register in 1/4 [rather than 0.1 ounce] increments) results in over 7 grams of error in product. Some recipes, especially in baking, are so tight that even a 7 gm error can affect it negatively.

    As for weighing it instead of specifying volume (cups, etc.), for “regular people,” please read ALL THE OTHER replies to people (from others, as well as myself) answering the complaint as to why he’s using weights as a means of specifying amounts. Your question has actually been answered many times in the older comments, which is why they are there.

  10. 12
    Brenda

    For us regular every day people can you just give us ingredient measurements in plain form? Like how much is 15 grams of sugar, 455 grams water etc.

  11. 13
    Mister Taster

    The recipe calls for active dry yeast, but you’re mixing it in to the dry ingredients without blooming first. Adding year to dry ingredients is how you use instant yeast. Is this a typo, or do you intentionally not bloom the active dry yeast? If it’s not a typo, I’d be very curious to know what Alton’s reason is be for using active dry yeast in this unusual manner.

  12. 14
    KW

    Thanks, KenL. My early successes came in the dead of winter, while my frustrations mounted in early summer, when it is indeed more humid, perhaps not only at home but also throughout the flour milling, packing, transporting and storage process. For kicks, I might try drying out the 690g of flour in a warm oven first and see how much weight it loses.

  13. 15
    KenL

    KW – ” I recently had to increase the flour by 100 g to get a workable dough. I’m baffled at the change in outcome despite no apparent (to me) change in ingredients. Is this variability “normal”? If not, what are the likely culprits?”

    Could be a number of reasons, the primary two being possibly a change in brands of flour (no two brands are exactly the same in moisture content. [I prefer, and always buy, King Arthur Flour, as its always consistent]), or time of year (flour in even the original paper packaging, as heavy as it is, will “breathe” and absorb or release moisture depending on surrounding humidity). Even the time of year it is shipped and how long it has stayed on the shelf in the store can affect its moisture content, hence its weight. If your flour is heavy with absorbed moisture (which is nowhere near the percentage that is actually called for in a bread recipe), it is natural for you to need more flour to compensate for the pre-absorbed humidity, because the moisture you are adding via the recipe has already partially been absorbed.

    This is a standard 65% hydration recipe (455gm water/690gm flour), but even standard percentages tend to need tweaking for each batch, Always go by the feel and appearance of the dough, not exact perfect adherence to the recipe. Sounds as if you already recognize whether the dough is right or not, so, spot on!

    Try an experiment: take 500gm of flour, dry it completely in a very low oven for a few hours. Then seal half in an airtight container, and leave the other half in a paper bag for a few days when it is really humid. You’ll see a marked weight gain in the batch left unsealed.

  14. 16
    KW

    I’ve made this recipe about a dozen times. I loved it initially for its beautifully pliable and smooth dough and consistent results. Until the results started not being consistent, and the dough was turning out really sticky and difficult to work. I recently had to increase the flour by 100 g to get a workable dough. I’m baffled at the change in outcome despite no apparent (to me) change in ingredients. Is this variability “normal”? If not, what are the likely culprits?

  15. 17
    JT

    I use this dough recipe at least twice a month. Very good technical recipe. It makes 3 x 12-14 in. pies, or 2x 14in pies with big fat crusts. I like it both ways, and both work well.

  16. 18
    Nick

    Ok….I can’t believe the difference brands of flour make!….I will only use King Arthur bread flour in this recipe…..I tweaked it slightly because the dough was very sticky and wet…..original recipe except….700 g flour and 450 grams of spring water plus 1 Tbsp of Garlic powder……absolutely perfect every time…..my goto pizza crust

  17. 21
    Frankerson

    Tried it twice because I assumed I messed up the first time but, no, this is just the thickest and stickiest pizza dough I’ve ever made. Avoid unless you like pizza as thick as a casserole and lots of pain and suffering.

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