Homemade Pizza Dough
Published on February 17, 2025 by Regan Cunliffe
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Homemade Pizza Dough
Impress your guests with this incredible homemade pizza dough. Don't be put off by the three days to prepare—it only requires a little effort each day, and the results are worth it!
Equipment
- 5-quart bowl, ideally with a lid
- lidded container, for proofing
- baking sheet, optional
Ingredients
Day 1
- 5 g active dry yeast
- 5 g raw honey
- 200 ml cold water
- 200 g 00 flour, ideally Caputo brand
Day 2
- 350 ml cold water
- 8 g diastatic malt
- 584 g 00 flour, ideally Caputo brand
- 24 g kosher salt
Day 3: Pizza Day
- 50 ml cold water
- 200 g 00 flour, ideally Caputo brand, plus more for dusting
- 30 ml olive oil, extra virgin, plus more for brushing
- cornmeal, fine grain, for baking tray or pizza peel
- kosher salt, for sprinkling
Instructions
Day 1
- Combine the yeast and honey with the water in a 5-quart bowl. Stir gently with a spatula until fully dissolved.
- Add the flour to the mixture and stir with a spatula until all the flour is incorporated, ensuring no dry spots remain.
- Cover the bowl with plastic wrap or a lid, and leave it at room temperature for one hour.
- Refrigerate overnight.
Day 2
- Take the bowl out of the refrigerator and add the cold water immediately. Mix thoroughly using a wooden spoon or the hook attachment of a stand mixer until fully combined.
- Add the diastatic malt and flour to the bowl, then knead the dough by hand or with the hook attachment of a stand mixer until it comes together and pulls away cleanly from the sides of the bowl.
- Knead in the salt separately.
- Refrigerate overnight.
Day 3: Pizza Day
- Remove the bowl from the refrigerator and immediately add the cold water, flour, and olive oil. Knead thoroughly by hand or with the hook attachment of a stand mixer until well combined and the dough appears shiny.
- Leave the dough to rest for 10 minutes.
- Divide the dough into six equal portions, each weighing approximately 270g (9.5 ounces).
- Shape into six balls and place them into a lidded container for proofing.
- Refrigerate until needed and use the same day, removing an hour before use.
- Lightly flour your countertop then place the six balls on it.
- Press the center of each ball to push air to the edges, then stretch it into shape.
- Lightly sprinkle cornmeal over a baking sheet or a pizza peel.
- Place the stretched dough onto the baking sheet or pizza peel, and gently stretch it to maintain its shape and size.
- Brush the outer edge of the crust with olive oil, then sprinkle it with kosher salt.
- Add your favorite toppings, then cook (refer to the separate recipes on this website for detailed instructions).
Nutrition
Calories: 642kcalCarbohydrates: 121gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1559mgPotassium: 176mgFiber: 4gSugar: 1gVitamin A: 4IUVitamin C: 0.01mgCalcium: 29mgIron: 2mg
