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Pizza Dough Recipe

Pizza Dough Recipe

This pizza dough might take 3 days to make, but the end result is well worth it.
Course Main Course
Cuisine Italian
Keyword Pizza
Prep Time 30 minutes
Cook Time 8 minutes
Fermenting Time 3 days
Servings 4 pies
Calories 100kcal


  • 3 3/4 cups Bread flour*
  • 2 tsp salt
  • 1/4 tsp active dry yeast
  • 1 1/2 cups water


  • Combine dry ingredients into a bowl and whisk.
  • If you have a mixer, using the dough hook, slowly add water to dry ingredients, and mix thoroughly.  All ingredients should be combined and a ball should form around the hook.
  • No mixer, no problem. Slowly add water, using a wooden spoon mix thoroughly.  Remove from bowl and knead for 2-3 minutes to remove any clumps.
  • Place dough in a bowl and cover with a damp cloth or plastic wrap.  
  • Leave covered dough on the counter to bulk ferment for 24 hours at room temperature.
  • After the dough has been fermenting for 24 hours, remove dough and place on lightly floured work surface.
  • Divide dough into equal portions. To make 10" pies, divide equally into 4 portions. For 12 to 14" pies, divided equally into 3 portions.
  • With each dough portion, form a dough ball.
  • Lightly oil a containers with lids that will allow the dough to at least double or triple in size.
  • Place one dough ball in each container and close lid.
  • Store in refrigerator for the next 48 hours.
  • On the 3rd day, remove from refrigerator at least 1 hour before use.


*If you don't have any bread flour on hand, you can just use all purpose flour.