The Last Pizza Dough Recipe You'll Ever Need

1. Mix and Knead Dough

In a stand mixer fitted with a dough hook, combine the bread flour, active dry yeast, sugar, kosher salt, water, and olive oil. Let the mixer knead the mixture until a smooth ball of dough forms, which should take about five minutes.

2. First Rest

Transfer the dough to a lightly floured countertop and round it into a smooth ball. Place the dough ball in a bowl coated with olive oil, cover with plastic wrap, and refrigerate for 18 to 24 hours.

3. Divide and Second Rest

Punch the dough down to remove any gas bubbles. Shape it into a tight log and cut it into three equal parts. Form each part into a ball and let them rest at room temperature for about 30 minutes.

4. Preheat Oven and Stone

While the dough is resting, place a pizza stone in the oven and preheat it to 550°F.

5. Stretch and Shape Dough

Take one piece of dough and gently form it into a disk. Create an outer lip and carefully stretch the dough until it reaches a 10-inch diameter.

6. Top and Bake Pizza

Brush the stretched dough with olive oil, add pizza sauce, herbs, and cheese, and bake on the preheated stone for 7 to 10 minutes until the crust is golden and cheese is bubbly.

7. Rest and Serve

Let the pizza rest for at least two minutes before slicing. Enjoy your homemade pizza.