12-14 inch pizza pie don’t push it any further or dough will get holes and leak onto your stone if you can even get it off the peel. My advice is to start with a smaller pizza leave dough a little thicker to you master it Then stretch a little more. I make this recipe into 3 balls. Bigger pies but I got a big stone also have a big outdoor wood fired pizza oven custom built to fit a 18 inch pizza

Maria, two questions. How long do you knead the dough? Also, I like the bottom of my crust soft but I can’t find a recipe that does that. Been to many pizza restaurants that have soft dough. Do you know how they do it?

I usually knead the dough for about 4 to 5 minutes. I’m not a soft crust expert but you probably should try kneading a minute or so less, don’t use bread flour (use all purpose), double the oil in the recipe, and do not bake the pizza more than light tan color (the more you bake, the crust can get crispier). Good luck and let us know your results!

Yes, it can be frozen. I usually place each dough ball into its own freezer bag and freeze until needed (within 1 month ideally). I will take the dough and place in the refrigerator in the morning and then bring it to room temperature an hour or 2 before needed (depending on room temp). you will likely need to dust the dough ball with flour after defrosting.


I’ve been making this dough for months, and last week I tried making it the day of, no refrigeration. It was still very good, and the difference is not hugely apparent.


I’ve been using this recipe for a few years now. Saw your note about your pizza stones breaking. You should check out California Pizza Stones. That’s where I got mine and they’re basically indestructible. Thanks for the great recipe!


Just had to comment and say Wow so good. Can’t wait to try it with proper resting and fridge rising.

I feel like this is a silly question, but…I really want to try making this dough for our weekly pizza this week, but I only have active dry yeast. How would the recipe change using active versus the instant yeast your recipe calls for? Thanks so much, im looking forward to trying this pizza dough!


A little prep goes a long way…. this recipe is absolutely spot on and the flavor is all in the timing. A three day old pizza dough is definitely the key to the subtle but rich flavor that makes NY pizza, NY PIZZA! I will use this recipe for years to come!

(-) Information is currently not available for this nutrient.

Take care not to “degas” the rim of your pizza as you are spreading your dough! Do NOT ever use a rolling pin! There are many different methods to spread/open your dough ball. I hope to add a few pictures someday of this process.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:**

You can use it in place of instant dry yeast. I use 1:1 ratio to substitute for this recipe

Not sure if you’re serious, but it’s because stone is porous. See definition below. Make sense now?

Question though: Is is fine to freeze the leftover dough balls after they’ve already risen the 3 days in the fridge? And, if so, what’s the best plan to get the prepared to be opened again when ready to cook? Take them back out of the freezer and put into the fridge the night before – and then take them out to room temp an hour before prepping?

I’ve never tried semolina. 00 flour can be used depending on the protein content. I have used Caputos for bread and pizza with good results

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Use high-quality flour – I like to use King Arthur’s all purpose or bread flour; higher protein (ie, bread) flours work best. However, I prefer all-purpose flour because I like a lighter, airy crust.


The absolute best pizza dough recipe I’ve ever tried. Without a doubt, there’s not even a runner up!

I’ve made this with active dry yeast before and it’s turned out just fine. Hope you enjoy!

** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI's that are specified for the intended group provided by the FDA.

Ensure that your oven is preheated for a sufficient amount of time (about 1 hour) and bake the pizza within 6 to 8 inches of the top of your oven (ie, your broiler) so that the tops browns sufficiently in conjunction with the bottom of the pizza.

I would say on low speed
(2 or 4) for about 5 min or so.


Been making pizza for three years now and your dough is the best I have gound. Three day rise is the way to go. One tip I have found that you didn’t include is when you take the pizza out of the oven putting it on a cooling rack where air gets to the bottom of the crust makes for a crisper, better crunch.

Mix the oil in as the last step, after the flour has all been incorporated. This is important to allow the flour to hydrate properly.


I use 00 flour also I. Don’t use tap water I buy bottled water much better mix yeast water Sugar. Mix salt with flour. Then add wet ingredients I try same day dough But best I’ve made was 5 days old I make 3 balls and eat lots of pizza all week using up the balls as week progresses But yes I’ve Tryed all kinds of different flours. 00 is the best for my taste also easier to stretch. Manga I only use this recipe booked marked in my phone Tryed tons of so called new york recipes. This is the BEST. From a New Yorker.

I just use room temp water. I know that is confusing but since we are placing dough in the refrigerator right away I don’t feel the water temp matters too much unless it’s so hot that it kills the yeast or causes the dough temp to rise too much. you may need to “bloom” your yeast, depending on the brand you use – I use a brand of yeast that doesn’t require activation

Add the active dry yeast to the water a minute or so before adding the water to the flour – that type of yeast needs to hydrate first

Futhermore, it depends on your method. If you’re using a stone or steel, then it’s fine to place it in the middle or 8 inches from the broiler. If you’re using a pizza pan then place it on the bottom rack or floor of oven and then bring it top to brown. If you’re using a coated pizza pan then just the bottom rack and you’ll be limited to 450-500f sö that you don’t damage the coating too much.

Marketside Extreme Bacon Pizza starts with a crispy thin crust that is loaded with a delicious blend of whole milk mozzarella, asiago, Romano cheese, vine-ripened roma tomato sauce, sweet basil and a generous portion of premium smoky bacon. This Italian classic is a must for extreme bacon lovers. Make it a meal and serve it with a refreshing summer salad and crunchy mozzarella sticks. This pizza also offers nutritional benefits as it is an excellent source of calcium and protein. Simply bake for 11 to 13 minutes and enjoy great tasting, restaurant quality pizza right in the comfort of your own home.

Extra large pizzas

This recipe produces a crisp yet foldable crust that is tender, light, and flavorful and will make enough for four 14-inch pizzas. And, you can easily double or half the recipe to make 2 or 8 pizzas.

Weighing the flour is *highly* recommended. Using a cup to measure will typically yield inaccurate results, plus different flour brands have different weights If you want to use the dough the next day, knead a little more (slow speed for about 8 to 10 minutes) or if you have time to let the dough rest for 3 days, knead for 4 to 5 minutes, low speed or hand knead.

Interesting Sam! How long did it take to proof? Do you remember what water temp you used?

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:**

Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh 11.5 oz [~326 grams]), shape into a ball, and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours (After much experimenting, I have concluded that I like 3 days best but day 2 is good too).

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hi I did this recipe but I didn’t understand the way of temp as z70s to low 80s and how many time should l leave to test before place in refrigerator thanks

When your dough rises too quickly, the flavor will not develop optimally. Slow rise = MUCH better flavor.


With your oven, you really have to test the cooking temperatures and tiwm yourself. Manually check if the bottom of the crust is brown and then bring it up to the broiler to brown. At 500-550f, it usually takes me ~2min for my desired color on top and a around ~10min on the bottom. It really just depends.


Hi, just one thing I just do not get it, in your recipe you put the salt in with the yeast…. yeast goes flat..
why not sugar to start the yeast proofing? and add the salt in the flour and whisk it! you even talk about this
in your tips, but in your steps you put salt in the yeast. I am from ozone park, Queens, n.y.
I bake as to keep my stress level in check, I have P T S D from the miliatry after 28 years… just like baking
lots of different breads, and pizza