This easy bread flour pizza dough recipe uses just 6 simple ingredients (5 if you omit the sugar — read on to find out what difference it makes). This thin homemade pizza crust is one of the best reasons to keep bread flour on hand and skip delivery! Adapted from my 00 flour Italian pizza dough recipe, this ultra-crispy, chewy, and tender pizza recipe is one of our all-time favorites. Plus, it can be prepped 1-3 days in advance and is so versatile you can even use it to make delicious soft and chewy thick-crust pizza! Watch the how to make pizza dough video below!
Easy Homemade Pizza Dough Recipe
This easy bread flour pizza dough recipe is perfect for beginner bakers (even kids)! And if you use all of my best pizza tips outlined below, you really will have great results on the first try! With just a few pantry staples, your favorite pizza sauce, a little cheese, and a few of your favorite pizza toppings you’ll be skipping delivery a lot more often.
Is Bread Flour Better For Pizza Dough?
You may be wondering if bread flour is good for making pizza and you’ll be happy to know that it makes some of the very best! In fact, making homemade pizza dough using bread flour or even 00 Italian flour is easy and both of these flours give you an edge over using all-purpose. As they both produce a crispier, lighter thin-crust pizza and a chewier, softer, and more tender thick-crust pizza dough than using all-purpose.
American bread flour is not to be confused with 00 Flour — they are not the same thing. Below is a basic 00 flour vs bread flour for pizza comparison so you can see what makes them different or click here to learn everything you need to know about 00 flour:
00 Flour vs Bread Flour For Making Pizza (A Comparison)
The 4 main differences between 00 flour and bread flour are grind size, protein content, wheat type, and water absorption potential.
ITALIAN 00 FLOUR: (makes delicious pizza)
- 00 flour is a highly refined white Italian soft wheat flour that contains no bran or germ and has a protein content somewhere between 11% and 12.5% (and up to 13%).00 flour is made from durum wheat which means the gluten behaves differently than in red wheat which most American bread flour is made from.
- The “00” refers to the flour ‘Type” (or “tipo” in Italian) which indicates how finely the flour was milled. 00 is the most finely milled flour out of the 4 main types (Tipo 00, Tipo 0, Tipo 1, and Tipo 2). Because of this, 00 flour requires less water to form a well-hydrated dough than typical American flour like bread flour, all-purpose, or whole grain.
- The type of gluten and its structure in 00 flour makes this an easy pizza dough to hand stretch.
- Produces a chewy on the inside, and crispy on the outside thick traditional pizza crust, an airy, light, and crispy Neapolitan pizza crust, and a crispy feather-light thin-crust pizza.
BREAD FLOUR: (also makes delicious pizza)
- American bread flour is typically made from hard (spring) red wheat which creates a strong gluten structure that gives pizza an elastic and chewy crust.
- It most often has a similar or slightly higher protein percentage than 00 flour (and always more protein than all-purpose flour) ranging from 12% up to 15%. This gives bread flour an advantage over all-purpose flour because the higher gluten content means a better texture. Whereas bread flour and 00 flour are more similar in this aspect with 00 flour producing a strong but slightly less elastic crust.
- Bread flour is not as finely ground as 00 flour so you typically need slightly more water to get a well-hydrated pizza dough.
- Produces an elastic chewy bread, bread crumb for thick crust pizza, and a super crispy thin-crust pizza.
Why We Love This Thin-Crust Pizza
While we love 00 pizza dough and this super delicious whole wheat pizza dough, bread flour is perfect for making pizza and you probably already have it in your pantry!
- Bread flour adds chew and strength to pizza dough
- Is a great substitute flour to use when you can’t find 00 flour
- It can be baked in a regular oven or toaster oven
- It bakes up in just 8 minutes (in the photo above, I left this one in for 10 minutes and the edges are burnt in a couple of spots!)
- It’s a quick pizza dough to make with only about 25 minutes of total actual hands-on time (and that includes rolling it and topping it)
How Long Does It Take To Make Homemade Pizza?
From start to finish this pizza takes about 2 1/2 hours to make. But don’t worry, only about 25 minutes is actually hands-on (and that includes measuring, kneading, rolling, and topping the pizza). It’s a piece of cake!
Giving pizza ample time to proof and rise is necessary to get the best flavor and texture. You can read all about why over here in this 00 Pizza Dough post. In fact, I like to make this dough 1 to 3 days in advance and refrigerate it because the taste just gets better.
Making Homemade Pizza (a Timeline):
- 5 minutes to measure and mix the ingredients
- 10 to 12 minutes of kneading the pizza dough (by hand or in a stand mixer)
- 1 1/2 hours for the first rise
- 1/2 hour for the second rise
- 5 minutes to roll, sauce, and top each pizza
- 8 minutes to bake
Overview: Homemade Pizza Dough Ingredients Using Bread Flour
Below is a snapshot of the 5 basic ingredients needed to make pizza dough with bread flour (6 if you add sugar as I often do). Get the full (printable recipe and watch the ‘how to make pizza using bread flour’ video tutorial below).
- Yeast: 2 teaspoons (9g) instant yeast (I use SAF Instant Yeast or Red Star Instant Yeast). (Substitute active dry yeast but you’ll need to bloom it first — see recipe notes for instructions).
- Bread Flour: I’ve used bread flour with 14% protein (Substitute King Arthur’s Bread Flour with 12.7% protein). High-quality flour always equals a better pizza crust.
- Water: Warm water between 110°F-115°F (43°C-46°C). Yeast dies at temperatures of 130ºF (54°C) or higher. If you don’t have a thermometer, think of the temperature as needing to be just slightly warmer than milk you would feed a baby.
- Salt: Every good pizza dough contains salt because, without it, it won’t taste great. That said, if you need to make a low-sodium pizza you can simply use less salt than this recipe calls for (see recipe notes for amounts). In fact, I did this for my Mom so I know it’s still delicious! FYI, I’ve used Diamond Crystal Kosher salt in this recipe.
- Sugar (sub honey or maple syrup): I’ve added 2 teaspoons of sugar to this pizza dough to help with color without affecting the flavor of the dough at all. As mentioned above, sugar is not an ingredient found in typical pizza restaurant dough. It improves the color of the pizza, but you don’t have to use it. You may also substitute it with honey or maple syrup.
- Extra Virgin Olive Oil: For baking pizza in the home oven, I add 2 tablespoons of extra virgin olive oil to help with the dough’s texture. Oil isn’t added to pizza dough for extra flavor (you won’t taste it), but rather to provide the necessary fat for a well-textured dough when cooked in a standard oven (which takes longer than a brick oven or commercial oven). And you can substitute EVOO with just about any vegetable oil if you don’t have it. However, if you drizzle your assembled pizza with oil before baking (as I do), don’t use anything except extra virgin olive oil because this addition of oil is purely for adding extra flavor.
Overview: How to Make Pizza Dough (Using Bread Flour)
Here’s an overview of how to make homemade pizza dough, but you can find the full recipe instructions in the recipe card and watch the video!
- Make the dough: Mix the dough ingredients together by hand or using a stand mixer. Do this in the order described in the recipe card.
- Knead the dough: Knead by hand or with your mixer using the dough hook attachment. I knead the dough by hand for 12 minutes.
- Let the dough rise (1st rise): Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes, or until doubled in size.
- Punch down the dough and form the dough balls: Punch down the dough to remove air bubbles and divide into 4 equal pieces. Roll each piece of dough into a uniform ball, and place them onto a lightly oiled baking pan, then brush them lightly with a little oil, and cover the dough with sustainable cling film, OR place them onto a lightly floured baking pan, dust them with a little more flour and cover them with a clean lint-free kitchen towel.
- Let the dough rise (2nd rise): Allow the covered dough balls to rise for about 30 minutes in a warm environment (like the oven with the light turned on).
- Roll out the pizza dough: Roll out the pizza dough on a lightly floured work surface or non-stick baking mat to 1/8 inch thick. Use the rolling pin to transfer it to a piece of parchment paper and place a cutting board or flimsy placemats underneath it for support while you top it.
- Add toppings and bake the pizza: Top the pizza with your favorite store-bought or homemade pizza sauce, add grated Parmesan, Parmigiano-Reggiano, or Grana Padano, sprinkle with mozzarella cheese, add your favorite pizza toppings, and drizzle the pizza with a bit of extra virgin olive oil. Bake pizza in a preheated oven for at least 30 minutes at 475°F/250°C or at the highest temperature your oven goes for about 8-10 minutes. Bake a few minutes longer if you’re baking pizza at a lower temperature like 450°F/232°C and bake pizza for around 6 to 7 minutes or so if the temperature is higher than 475°F/250°C.
Bread Flour Thin-Crust Pizza Step-by-Step Photos
What’s The Dough Point Of Pizza Dough?
As discussed in the traditional 00 pizza dough post, the dough point is the time (or stage) when your dough reaches its maximum potential of structure and form as it relates to elasticity, softness, and hydration. Learn how to find the dough point here and also why it’s important for homemade pizza (or any yeasted dough).
Can You Substitute All-Purpose Flour for Bread Flour?
Although all-purpose flour is not ideal for making pizza, you may substitute it for the bread flour in this pizza recipe (or use half and half). If you do substitute all-purpose flour, I recommend using high-quality brands like King Arthur’s All-Purpose Flour (which has 11.7% protein), or Hecker’s All-Purpose Flour (with 11.4-11.7% protein). Higher-quality flour equals better pizza dough.
What Temperature Should I Bake Pizza?
I’ve baked this pizza at 482°F/250°C and as you can see from the photos and video, it’s super crispy and delicious! However, if your oven doesn’t reach this temperature or perhaps reaches even higher temperatures, just be sure to adjust the baking times accordingly (up or down by 2 to 4 minutes) to account for the varying temps.
One of the most important things when baking pizza in a home oven is to allow your pizza stone or baking pan to preheat in the oven at the highest temperature it will go, for at least 30 minutes. Place it in the hottest part of your oven (which for me is the oven floor). If you skip this step, your pizza will not look or feel quite like the pizza in this post. It’ll still be really good, but it’ll be much softer and definitely not crisp like this pizza. (*see DIY pizza stone substitutes down below)
You can even make this pizza in a toaster oven and it’s just as good (I’ve done it many times while living in Chengdu when my 2-burner Chinese wok kitchen didn’t have an oven).
Simple Pizza Toppings (With Photos)
Here’s a little topping inspiration for your next pizza night.
- Fior di latte (fresh cow’s milk mozzarella), Mozzarella di Bufula (buffalo mozzarella), burrata cheese
- Ricotta cheese
- Sun-dried tomatoes or roasted tomatoes in Olive Oil & Herbs
- Black Olives and Green Olives
- Romesco or purple, orange, green, or white cauliflower
- Pioppini mushrooms
- Shaved button or cremini mushrooms
- Sliced onions or shallots
- Artichoke hearts in oil
- Zucchini (julienned or shaved ribbons)
- Roasted Red, yellow, or green bell peppers
- Fresh Red, yellow, or green bell peppers
- Fresh basil (add a little before you bake the pizza and just after it comes out)
- Pesto (basil, spinach, or kale varieties)
- Sweet fresh pineapple tidbits
- Abruzzese Ventricina
- Spicy Italian Salami Piccante
- Pepperoni slices
- Sopressa or Sopressata
- Speck di Asiago (it may be added “in cottura” meaning before you bake the pizza, or just after the pizza comes out of the oven)
- Prosciutto di Parma (add it to the pizza just after the pizza comes out of the oven)
- Prosciutto cotto (or Canadian bacon)
- Italian salsiccia (or sweet or hot Italian sausage just cooked through)
- Bacon
- Chashu Pork
Best Substitutes for a Pizza Stone or Pizza Peel
If you don’t have a pizza stone or pizza peel or are looking for the most useful tools for making homemade pizza, learn more about what you need and get the best DIY pizza tool substitutes here.
FAQ: Can You Refrigerate Pizza Dough?
Make pizza dough 1 to 3 days in advance and refrigerate it in a lightly oiled bag. To learn each of the 3 different stages at which you can refrigerate the dough, check out the full details in the 00 Thin-Crust pizza post over here.
When you’re ready to bake the pizzas remove the dough rounds from the refrigerator (keeping them in the sealed and lightly oiled bag), and allow them to come to room temperature for at least 30 minutes to 1 hour before rolling out the dough and proceeding with the remaining steps. If the dough is pulling back on itself, cover it and allow it to rest a little longer so it can relax making it easier to roll.
FAQ: Can You Freeze Pizza Dough?
Yes, you can freeze bread flour pizza and in fact, I make extra just so I can freeze it. Lightly oil the inside of a large freezer bag covering the entire inside surface area. Place the dough balls an equal distance apart leaving room in between them. Squeeze out all the air, seal them, and place the dough into the freezer for up to 3 months. There are no negative effects of freezing pizza dough (in fact the featured image for this post was made using a previously frozen dough ball).
FAQ: What’s the Easiest Way to Thaw Frozen Pizza Dough?
Here are 3 easy ways to thaw frozen pizza dough:
- The fastest way to thaw pizza dough (as seen in photos above): Place the bag with frozen pizza dough in it, into a bowl with hot tap water. This is my favorite method for thawing frozen dough rounds. The dough doesn’t need to be fully immersed in the water. After 20 minutes on one side, flip the bag over to let the other side have direct contact with the water and leave for another 20 minutes. After a total of 40 minutes, the pizza dough will be thawed out, but still cold or cool. You’ll still need to allow 30 to 45 minutes for the dough to come to room temperature before using. As you can see from the photos, the dough is perfect!
- Remove the pizza dough from the freezer and place it into the refrigerator overnight to thaw. About 45 minutes to 1 hour before you want to make the pizza, remove it from the refrigerator (leaving it in its sealed oiled bag) and allow it to come to room temperature before proceeding with the remaining instructions.
- Place frozen pizza in the bag on the counter at room temperature for about 8 hours, or until it’s no longer frozen.
FAQ: What are The Best Ways to Reheat Leftover Pizza?
4 simple ways to reheat leftover pizza:
- Emergency: Place it on a paper towel-lined plate and microwave (not recommended, but sometimes you need pizza fast).
- Oven Broiler: Place the pizza under a preheated broiler for 3 to 4 minutes.
- Regular Oven: Place pizza in a preheated 375°F/190°C oven for 6 to 8 minutes covered loosely with foil.
- Skillet: Place pizza in a dry skillet, cover with a lid (or foil), and heat over medium-high heat for about 4 to 6 minutes.
Looking For More Easy Pizza Recipes?
Below are a few of our favorite pizza recipes we think you may also want to try!
- Easy 4-Ingredient Homemade Pizza Sauce
- Ultimate Thin-Crust 00 Flour Pizza Dough Recipe
- Authentic Italian Pizza Fritte (Pizzonte Frittelle Abruzzese)
- Best 20-Minute Thin and Crispy St. Louis-Style Pizza (No-Yeast )
- 20-Minute Quick and Easy Valentine’s Day Heart-Shaped Pizza
- Easy Pumpkin Focaccia Bread (Focaccia alla Zucca)
- Easy 20-Minute Thin & Crispy St. Louis-Style Whole Wheat Pizza
- Fluffy Whole Wheat Naan Bread Pizza
- Best Whole Wheat Pizza Dough Recipe (For Thin Crust Pizza)
Let’s get started!
I’d love to hear how this recipe turned out for you!
Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment below the recipe card to help other readers. I absolutely love hearing from you and do my best to answer all your questions and comments. Plus, I love seeing when you make my recipes! Tag me @BitingAtTheBits on Instagram and I will repost your beautiful pizza!
Best Thin-Crust Pizza Dough Recipe (Using Bread Flour)
- Total Time: 2 hours 20 minutes
- Yield: 4 (14-inch) Thin-Crust Pizzas 1x
- Diet: Vegan
Description
This easy bread flour pizza dough recipe uses just 6 simple ingredients (5 if you omit the sugar, but read on to find out what difference it makes ). This homemade thin-crust pizza crust is one of the best reasons to keep bread flour on hand and skip delivery! Adapted from my 00 flour Italian pizza dough recipe, this ultra-crispy, chewy, and tender pizza recipe is one of our all-time favorites. Plus, it can be prepped 1-3 days in advance (or even frozen) and is so versatile you can use it to make deliciously soft and chewy thick-crust pizza!
Ingredients
For the Bread Flour Dough
- 480g King Arthur’s Bread Flour (about 4 cups)*
- 300g warm water (between 110°F-115°F) (10 5/8 fluid ounces)
- 2 teaspoons Red Star Platinum instant yeast (9g) (sub active dry yeast)*
- 2 teaspoons sugar (9g) (sub honey or pure maple syrup)
- 2 teaspoons kosher salt (8g)
- 2 tablespoons extra virgin olive oil (30g) (sub other vegetable oil)*
For Working the Dough
- 2 teaspoons extra virgin olive oil (for oiling the dough bowl and dough balls)
- 1 tablespoon of 00 flour (for incorporating into the dough while kneading it)
Toppings
- 1/4 cup pizza sauce per pizza
- 1 cup to 1 1/3 cups shredded mozzarella cheese
- 2 tablespoons grated Grana Padano (sub Parmesan or Parmigiano-Reggiano)
- 1/2 cup cooked sausage and sliced onions (or toppings of your choice)
- 1 teaspoon extra-virgin olive oil (for drizzling over the top of assembled pizza before baking)
Instructions
- Preheat the oven and pizza stone/grill pan. Turn the oven on to its highest setting (in my case this is 482°F/250°C) and allow it to preheat with the pizza stone or baking pan in (it in the hottest part of your oven) for at least 30 minutes (and up to 45 minutes or 1hr).
- Make the pizza dough. In a large mixing bowl (or the bowl of a stand mixer fitted with the dough hook) combine the bread flour, instant yeast, and sugar and whisk well to combine. *If using active dry yeast, see recipe notes for instructions. Add the olive oil and salt and slowly start adding the warm water just until the dough starts to come together and you can form a ball that’s not wet and sticking to your fingers. *I rarely use all of the water – depending on the humidity of your environment and the absorption potential of the flour you’re using, you may not need all of the water, or you may need just a teaspoon or two more if the mixture is too dry. See the video below for what the dough should look like at this stage.
- Knead the pizza dough and let it rise (1st rise). Turn the dough out onto a lightly floured work surface and knead it for 10 to 12 minutes until it’s soft, smooth, and pliable. Add a sprinkle of flour every now and again if needed to keep the dough from sticking to the countertop as you knead, but be careful not to add too much. Place the kneaded dough into a lightly oiled bowl, cover, and allow to rise for 2 hours in the oven with the light turned on, or at room temperature (70°F/21°C) until doubled in size.
- Portion and shape the dough. Punch down the risen dough to remove air bubbles and divide it into 4 equal pieces. Shape each piece into a ball and roll them each on the countertop to seal the bottom and create a uniform dough round.
- Let the dough balls rise (2nd rise). Place the dough balls onto a lightly oiled baking pan, brush them lightly with oil, and cover the dough with sustainable cling film, OR place them onto a lightly floured baking pan, dust them with a little more flour, and cover them with a clean lint-free kitchen towel. Allow the dough to rise for 30 minutes, or until they become puffy and hydrated looking.
- Roll out the pizza dough: Roll out the pizza dough on a lightly floured work surface or non-stick baking mat to 1/8 inch thick. Sprinkle the surface and the rolling pin as needed to keep the dough from sticking. Use the rolling pin to transfer the dough to a piece of parchment paper (as you would with pie crust) and place a cutting board underneath it for support while you top it. *If using a pizza peel, sprinkle a little semolina or cornmeal on it and transfer the pizza dough to the pizza peel.
- Top pizza and bake: Top the pizza with sauce, sprinkle with grated Grana Padano (or parm), and top it with grated mozzarella and the toppings of your choice. Drizzle the pizza with a little extra virgin olive oil and transfer it to the oven to bake for about 8-10 minutes. Bake a few minutes longer if you’re baking pizza at a lower temperature like 450°F/232°C., and bake it a couple of minutes less if your oven is at 500°F-550°F, and Enjoy!
Notes
- If you’re on a low-sugar diet, omit the sugar in this recipe.
- If you’re on a low-sodium diet, cut the salt to 1/8 or 1/4 teaspoon (or omit it altogether).
- If desired, substitute half of the amount of bread flour with whole wheat, all-purpose, or 00 Italian flour.
- If you want to make only 2 pizza doughs instead of 4, scale this pizza recipe down by half to make just 2 pizza dough rounds.
- If substituting instant yeast with active dry yeast, bloom the yeast first. To do this, add the sugar and about 1/2 of the warm water called for in the recipe to a large mixing bowl (or the bowl of a stand mixer if using). Sprinkle the yeast over the top and allow it to bloom for about 10 minutes to make sure the yeast is working. You can skip this waiting period and use the mixture right away if you’re not concerned about whether the yeast is active or not. It’s a gamble some are willing to take. When you see the yeast is active, add the flour, salt, and olive oil to the yeast mixture and stir to combine using a fork or your hand. Continue adding water as needed until you have a shaggy, well-hydrated dough that’s not sticky and can be formed into a ball (see photos in the main post). Knead the dough as instructed and proceed with the remaining instructions.
- If you don’t have extra virgin olive oil, substitute any vegetable oil instead (grape seed oil, canola oil, etc.), but DO NOT drizzle anything but extra virgin olive oil on the top of the pizza before baking because this is solely for adding extra flavor.
- 2 teaspoons of yeast is equal to 1 packet of yeast minus 1/4 teaspoon. A regular packet of yeast contains 2 1/4 teaspoons of yeast. If you want, you can simply add the whole packet but it’s not necessary and the pizza in this post only uses 2 tsp. I use bulk yeast, so I never have to worry about what to do with leftover yeast from individual packets.
- I highly recommend using a scale to measure the pizza dough in grams vs using measuring cups because it’s more accurate and it’s consistent every time. However, if you don’t own a scale, I’ve provided measurements in approximate cups, etc. For the flour, just be sure to use the “level and scoop” method when measuring flour instead of digging the measuring cup down into the bag of flour and scooping (which will make you end up with way too much flour). Instead, use a spoon or a scoop to add flour to the measuring cup (adding way more than you need to make a mound). Then use the back of a butter knife to level the top and remove the excess flour. This still won’t be as precise as using a scale but will get you closer to the correct measurements.
- Less is more when it comes to toppings even if it’s really hard to hold yourself back (believe me, I know!). Too much sauce, cheese, and toppings make for a soggy (and often undercooked pizza).
- Slice vegetables as thinly as possible and pat them dry to help remove excess moisture (a mandoline is one of my all-time favorite pizza tools to slice pizza toppings super thin like onions, mushrooms, etc.).
- To achieve the crispiest thin-crust pizza, always preheat the pizza stone or grill pan or 1/2 sheep pan for at least 30 minutes (or even up to 45 minutes or 1 hr) before baking the pizza. Check out the main post for why you shouldn’t skip this step!
- If you’re cooking this pizza in a wood-fired brick oven, Ooni pizza oven, or Kettle Weber converter grill kit, you can omit the sugar in this recipe. These ovens bake pizza at much higher temperatures than a standard home oven and therefore, you won’t need to add sugar for extra color.
3 WAYS TO REFRIGERATE PIZZA DOUGH:
Making pizza dough 1 to 3 days in advance and refrigerating it allows it to cure through a process known as cold-fermenting giving it superior flavor and texture to a pizza made the same day.
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- Refrigerate the dough just after kneading it and allow it to fully cold ferment (rise slowly in a cold environment) overnight or for up to 3 days. Remove the dough from the refrigerator, portion it into 4 equal dough balls, brush them lightly with oil, cover them, and allow them to rise in a warm place until doubled in size. Then proceed with recipe instructions.
- Refrigerate the dough just after its first rise (about 1 1/2 hours), and place it covered in the refrigerator overnight and for up to 3 days. Remove the dough from the refrigerator, portion it into 4 equal dough balls, brush them lightly with oil, cover them, and allow them to rise in a warm place until doubled in size. Then proceed with recipe instructions.
- Refrigerate the dough balls just after their 2nd rise (after about 2 hours), lightly oil the inside of a large freezer bag being sure to cover the entire surface area inside. Place the dough balls an equal distance apart leaving room in between them as they will slightly expand. Squeeze out all the air, seal them, and refrigerate them for up to 3 days. Bring the dough balls to room temperature (see instructions below for how to temper refrigerated pizza dough balls) Then proceed with recipe instructions. *This is my preferred method for making homemade pizza dough!
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- To freeze this pizza dough, lightly oil the inside of a large freezer bag covering the entire inside surface area. Place the dough balls an equal distance apart leaving room in between them. Squeeze out all the air, seal them, and place pizza dough into the freezer for up to 3 months.
- To reheat pizza: There are 4 easy ways to reheat leftover cold pizza:
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- Emergency: Place it on a paper towel-lined plate and microwave (not recommended, but sometimes you need pizza fast).
- Oven Broiler Place the pizza in the oven under a preheated broiler for about 3 to 4 minutes, or until warmed through and the cheese is melted.
- Regular Oven: Place pizza on a baking sheet covered loosely with foil and add it to a preheated 375°F/190°C for about 6 to 8 minutes.
- Skillet: Place pizza in a dry skillet and cover with a lid or foil and heat over medium-high heat for about 4 to 6 minutes (cast iron & carbon steel pans are my favorite pans for this).
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- Prep Time: 12 minutes
- Rise or Proofing Time: 120 minutes
- Cook Time: 8 minutes
- Category: Pizza
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
This is my new go to pizza dough recipe! Thank you so much for sharing! I made three Thin N’ Crispy pizzas (my fav, leaving one dough ball to freeze) and the pizzas were as delicious as our favorite pizza shop!
Hi Tiya! Your comment makes me SO happy!🤗 I love it when people find a new favorite recipe they love (and maybe also save a little money and eat a little healthier at home). Thanks for sharing your feedback:) I am currently overhauling my site to make it more user-friendly and easier to navigate. I hope you’ll come back and visit in the coming months:) Happy pizza-making!
Fantastic recipe. I weighed out the ingredients withy new kitchen scale, and let it rise in the refrigerator. Cooked it on a Recteq Bullseye grill at 475. Perfectly crispy, tender inside, nice char, light tasty crust. I made 2 BBQ chicken pizzas, homemade sausage, mushroom and green olive pizza, and a pepperoni, sausage and poblano pizza drizzled with honey and red pepper flakes. This will be my house pizza dough recipe after trying several.
Leif, your comment makes me (so) happy! Mostly because I know how it feels when you finally make great pizza at home and you’re not left eating it and wishing it was better:) Thanks for trying out the recipe (and for leaving such a thorough comment with great pizza combos)! I’m especially inspired by the pepp/saus/poblano with honey and red pepper flakes…I may have to try that with Sichuan chili oil drizzled over the top!
How will this recipe hold up to higher heat pizza ovens? Mine is usually around 650-700 degrees Fahrenheit. Thank you!
Hi Mike, if you’re using a real pizza oven, brick oven, Ooni, or even a Weber pizza grill converter that goes this high, I’d omit the sugar from the recipe. I talk about this a bit in the post, but just a quick recap: Sugar is typically only ever added to pizza dough when you’re baking it in a typical home oven because it adds nice color to the finished pizzas. Home oven baked pizzas have to bake for much longer than what you’re looking at in your high heat pizza oven and need a little help browning. So, you won’t need to add sugar if you’re cooking pizzas in your pizza oven…I’d suggest omitting it. You can always do a side by side comparison of one dough with the 2 tsp of sugar and one without. Also, you will need to watch your pizza because they cook incredibly fast at this heat! A typical (thicker Italian pizza like what we eat here locally, only takes about 90 seconds to cook in a brick oven. Do a small test to see how fast the dough cooks according to the temperature of the oven. Also, I haven’t posted it yet, but this pizza dough also makes excellent hand-stretched pizza that’s thicker, but crispy, chewy, and tender…it gets a really nice “cornicione” that bubbles up nicely (even in the home oven) so it’ll be amazing in your pizza oven I’m sure! If you decide to make a couple of more traditional Italian pizzas like this, just be sure to make a “ring” around the dough using your fingers, then flip it over and press down on the middle and then start stretching out only the middle trying not to flatten or disturb the cornicione or pizza crust.Stretch it until the dough is about 11 inches..sauce it, top it, bake it! Let me know it goes for you (I’d love to see a photo)! Good luck😊🍕