From classic Neapolitan to crispy New York style — master the foundation of perfect pizza
The authentic Italian pizza dough used in Naples for centuries. Soft, chewy, with beautiful char on the crust. Only 3 ingredients!
Featured Recipe
Mix yeast into warm water (not hot!) and let sit for 5 minutes until foamy.
Add flour gradually, mixing until a shaggy dough forms. Add salt last.
Knead for 10 minutes until smooth and elastic. Dough should be slightly tacky.
Cover and let rise 1 hour at room temperature. Punch down and divide.
Place in oiled bowls, cover, and refrigerate 24-72 hours for best flavor.
Bring to room temp, stretch gently, top, and bake at highest oven setting.
Pro Tip: For best results, use a pizza stone or steel. Bring dough to room temp before baking.
From quick 30-minute doughs to overnight fermented masterpieces
The easiest dough ever. Mix, wait, and bake. Bakery quality with zero effort.
Foldable, crispy, and perfect for big slices. The iconic NYC pizza crust.
Crispy and light. Lower hydration means less chew, more crunch.
Buttery, flaky crust with tall edges. The iconic Chicago style!
Nutritious and hearty. Blended with white flour for best texture.
Made with almond flour and tapioca. No gluten, all flavor!
Thick, fluffy, and rectangle-shaped. Perfect for sheet pan pizza.
Fluffy, olive oil-rich bread. Dimpled top with sea salt. Delicious!
Master these techniques for perfect pizza dough every time
Baking is chemistry. Weigh your ingredients for consistent results every time.
Higher hydration = airier crust. Start at 60-65% and adjust to your preference.
Refrigerating dough develops complex flavors. 24-72 hours is ideal.
Pizza needs heat! 500°F minimum, 900°F for professional results.
Choose the perfect dough for your pizza style
| Style | Hydration | Rise Time | Difficulty | Best For |
|---|---|---|---|---|
| Neapolitan | 62-65% | 24-72 hrs | Medium | Authentic Italian |
| New York | 60-65% | 24-48 hrs | Medium | Foldable slices |
| Thin Crust | 55-60% | 1-2 hrs | Easy | Crispy base |
| Deep Dish | 50-55% | 2-4 hrs | Medium | Chicago style |
| Sicilian | 65-70% | 24-48 hrs | Medium | Sheet pan pizza |
| No-Knead | 70-75% | 12-18 hrs | Easy | Beginners |
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