Basic Pizza Dough
Follow these smart tips for the best pizzeria flavor at home.
- Check the label on the yeast (yes, it expires) and use warm water (about 110°). Cool water means a longer rising time, while hot water may kill the yeast.
- Make dough the day before for extra flavor and texture. Wrap and store in the refrigerator, or freeze up to three months. Thaw all day in the refrigerator, or at room temperature 30 minutes to an hour.
- Don't over-roll the dough. For a chewy, tender crust, gently roll or press the crust into shape with the tips of your fingers.
- Brush the edges of the crust with olive oil before baking for a little flavor and a beautiful golden color.
- Use a pizza stone for a crispy crust. Preheated in an oven, pizza stones help cook the bottom of the crust while the top gets hot and bubbly. If you don't have a pizza stone, cook pizza on a low rack, rather than the center.
- Buy a pizza peel. When dusted with flour, semolina flour, or cornmeal, these large wooden paddles make sliding pizza on and off a pizza stone a breeze.
- Recipe: Basic Pizza Dough