The Best Pizza You’ll Ever Make: Artisan Perfection in your Home Oven

I remember when my boyfriend, Jeremy, and I got serious about making the perfect pizza at home. We’d just left LA, and more than the weather, more than sushi, possibly even more than our friends (sorry, guys), we missed our local pizza haunts.

In LA, good pizza was never far, so the motivation to try (and perfect) our own recipe was wholly unnecessary. When we decided to move to the New England woods (far from the reach of delivery) we knew we’d have to find a way to keep great pizza in our lives.

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Red sauce and pesto pizza topped with smoked mozzarella, sausage, shallots, and mushrooms.

For nearly a year we searched high and low for the right recipe and technique, trying everything from complicated processes to simple; and sampling more kinds of flour than we previously knew existed. (For the record, King Arthur Flour’s Unbleached All-Purpose Flour was, and probably always will be, our favorite go-to for its quality, versatility, and ease of use.)

One day we stumbled upon an article in The New York Times about Jim Lahey’s no-knead bread. The process seemed too simple, but to our surprise it rendered beautiful, open-crumbed loaves, with crackly crusts and tender, chewy interiors.

Our eyes were suddenly opened to a way of developing gluten we hadn’t previously considered. We decided to give Lahey’s no-knead pizza method a shot, and in that first bite, found the slice of pizza heaven we’d been looking for.

These Neapolitan-style pizzas are reminiscent of the artisan wood-fired pies that were all the rage when we were leaving LA. The pizza is light but not flat; substantial but far from bready, with a light and pillowy crust that’s equal parts chewy gluten and air. In short, it’s pizza perfection.

This pizza does require a little forethought, needing 24 hours (18 in a warm room) to rise. It also requires a little bit of practice to perfect, but don’t let that stop you! The dough can be made up to a week in advance, and takes less than 5 minutes to pull together – no kneading required.

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We’ve modified Jim Lahey’s recipe by halving it (making two pizzas instead of four), and by adding sugar and a bit more water, which for us proved the key to pizza with a tender and light crust, crispy bottom, and the perfect amount of chew. The fun of this recipe is that it leaves plenty of room for experimentation and modification.

We’ve fallen deeply in love with our pizza steel, which renders professional pizza-oven quality crusts, without the fuss of actually building a stone oven in your backyard. I highly recommend investing in one, if you’re serious about baking pizza at home. A stone will work for half the price; but trust me when I say the steel is worth the extra cash. It radiates more heat than the stone, producing breads and pizzas with professional oven-quality lift.

This recipe is measured in grams, so a kitchen scale is helpful. I’ve added cup measurements for convenience, but the truth is grams don’t convert neatly into cups – for best results, measure by weight.

Depending on the season, you may need a little more or a little less water – use the photos as your guide until you get a feel for how the dough should behave.

In a large bowl, measure the following:

250g King Arthur Unbleached All-Purpose Flour (approximately 2 cups + 1 tablespoon)
1/8 teaspoon active dry yeast
2g granulated sugar (1/2 teaspoon)
8g salt (1 1/4 teaspoons)
185g lukewarm water (3/4 cup + 1 tablespoon)

Mix the dry ingredients, then add the water. Stir until just combined.

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The dough will look a bit dry and lumpy at first, but don’t worry.

Cover and allow the dough to rise at room temperature for 24 hours.

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Twenty-four hours later, the dough looks nice and hydrated.

Place your oven rack on the center rung, and preheat the oven to 550°F with the baking steel or stone inside. The position of the rack inside the oven is especially important, particularly if you’re using parchment paper – too close to the broiler (you need at least 8″ clearance) and the top of your pizza (and the parchment) will burn before the bottom has had time to cook through.

You’ll want to allow the oven to sit at temperature for 30 minutes before baking your pizza, in order for the steel or stone to fully preheat. We find that if you turn on the oven right before you do the stretch-and-fold with the dough, it’s ready at about the same time your pizza is ready to go in.

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Use a bowl scraper to transfer the dough onto a well-floured surface – this inexpensive item makes it the ideal tool for working with a dough this wet. Make sure you use enough flour to keep things from sticking.

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Dust the top of the dough with flour, then use a bowl scraper to cut the dough into two even sections.

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Stretch and fold, as follows:

Holding onto the dough at two ends, pull one end away from the other, then fold it back onto itself. Repeat on the other side. As the photos show, the dough will likely be sticky – don’t worry about it looking neat as you fold. Be sure to keep your hands floured as you work.

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Repeat this process for the other side of the dough, so that all four corners of the dough have been stretched and folded.

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Gently pull the ends towards the middle of the dough, then turn it over. Using your fingers, pull the dough under itself until the top is smooth, and the seams have been worked into the bottom of the dough.

Let’s see that again, with some motion:

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Finally, here’s a complete video of the process.

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Repeat for the second half of the dough, and place each ball seam-side down into a floured bowl.

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Cover the bowl and allow the dough to proof (rise) for 45 minutes to an hour, while your oven preheats. In the colder months, place the bowls on the stove top to stay warm.

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Generously flour a wooden* peel, rubbing flour into the board to completely coat.

*If you’re using a metal peel, or if this is your first attempt at homemade pizza, place a piece of parchment on your peel instead of using flour. Releasing the dough from a wooden board (even a generously floured one) takes some practice, and is even more difficult using a metal peel. Parchment is easier to use while you perfect your dough, and renders equally delicious crusts. Trim the parchment after you’ve stretched your dough onto it, so that it’s flush with the remaining dough. Parchment paper is often rated below 500°F, so at 550°F the edges will char. We’ve never had any trouble with parchment catching fire when baking on the center oven rack, but be sure to keep a close eye on pizzas being cooked on parchment, just to be safe.

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Scoop the proofed (risen) dough onto your well-floured surface, using care to pool the dough in as round a shape as possible for easier stretching.

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If your dough feels wet, use a generous dusting of flour on top. For a drier dough, use slightly less flour. Getting the exact amounts down requires some practice, but use these photos as a guide as you get started – for reference, this was a very wet dough.

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Using your fingertips, gently depress the dough, being careful to not touch the outer edge of the crust. This step is important – leaving the circumference untouched at this stage will result in a beautiful bubbly outer crust, post-bake.

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Jeremy points to the outer area of the crust, which he hasn’t touched.

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Again, using care to not touch the outermost edge of the crust, lift the pizza from the board and use your knuckles to gently stretch the dough. If the dough is at all sticky, use more flour.

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Move the dough from hand to hand, gently stretching as you go.

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Use two hands at once to gently move the dough in a circle, allowing gravity to perform the stretch. Gravity is your friend! Let it do most of the work for you, as pulling will stretch the center more than the edges.

If you find your dough is difficult to stretch, set it down on a floured surface for 5 to 10 minutes to allow the gluten to relax.

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Use the existing flour on the board to keep your dough from becoming sticky. Flour is your friend in this recipe! Don’t be afraid to use it, as a sticky dough is an unworkable dough.

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Above, Jeremy drags the dough through the flour on the counter top, making sure to flour both sides.

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The dough is just about ready.

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Stretch the dough until it’s approximately 10″ to 12″ in diameter.

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Move to your well-floured peel (or sheet of parchment) and adjust the dough to fit the surface. Remember – if the dough is sticky when you put it on the peel, it will stick to the peel! Make sure it’s well-floured.

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If using parchment, trim the excess around the dough to prevent it from burning. We generally leave an inch around the dough, but to be safe we recommend trimming the paper flush with the dough.

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If you’ve been careful not to compress the outer edge of the dough, you’ll notice it’s thicker than the interior.

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Lightly sauce the dough. We use regular pasta sauce, homemade or from a jar. Just make sure it’s not too watery; simmer watery sauce until the above consistency is reached. Depending on the toppings, pesto or béchamel (recipe below) can be used as well.

Add the rest of your toppings.

NOTE: if using a wooden peel with flour, be sure to apply your toppings quickly. The longer the dough sits on the peel, the more difficult it will become to release.

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Top with the cheese of your choice; above is shredded smoked mozzarella. Wetter cheeses (such as fresh mozzarella) should be used more sparingly.

Turn on the broiler in your preheated oven, and transfer the pie to your preheated steel or stone. If you don’t have a top broiler*, don’t sweat it! You may need to bake your pie for a few minutes longer, but with a steel or stone, it will still turn out just fine.

*Warning: DO NOT place your pizza under a broiler with less than 8″ of space between it and the cooking surface (as is often found with bottom broilers.) This could cause a fire. Our oven has a broiler on top of the main oven compartment (see image below) and broiling instructions for this recipe are written with this style of oven in mind. If you have an oven where the broiler is on the bottom (usually in the bottom compartment of the oven) or on top in a smaller, separate compartment, make sure there’s at least 8” between the broiler and the cooking surface. If there isn’t, do not use the broiler. Your pizza will still be great without being broiled, though it may take a few more minutes to bake. 

If you’re using a wooden peel, jiggle the uncooked pizza back and forth until it moves easily on the peel before quickly transferring it to the steel. You want to be sure the pizza isn’t sticking to the peel before opening the oven; we learned the hard way that jiggling the pizza over the steel usually causes toppings to fly onto the steel, burning immediately and setting off smoke alarms.

If using parchment, gently slide pizza and parchment onto the steel. The parchment will blacken around the edges, but remain intact under the pizza.

Bake the pizza for approximately 6 minutes on the steel, 7 minutes on the stone (give or take), until bubbly and charred on the edges.

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Jeremy and Sandwich (the dog) watch as their pizza bakes, to be sure the broiler isn’t burning the parchment.

NOTE: Depending on the strength of your broiler, you may need to turn it off before the 6-minute mark to avoid burning the crust/parchment. In my oven, a pizza placed on the center rack is perfect after 6 1/2 minutes under the broiler; but your oven may be different. Watch your pizza closely, especially the first few times you use this recipe, until you know how your oven performs.

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Remove the pizza from the oven, and top it with freshly grated Parmesan, if desired. Repeat the process with the remaining dough.

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Want to mix it up? The variations are endless! Above is a white pizza, with lemon zest, ginger (also zested, using this amazing Microplane grater), fresh mozzarella, mashed butternut squash (left over from dinner the night before), dried cranberries, coriander seeds, and kale.

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My favorite – a Margherita pizza, with a combination of red sauce and pesto.

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Fresh basil added after it comes out of the oven, for flavor and color.

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Like it traditional? Try smoked mozzarella, mushrooms, cooked sausage, and shallots. Add black olives if you want it more salty.

Mix and match sauces and toppings, and play with temperature and placement of the steel in the oven. For the most amazing breakfast you’ve ever tried, crack 2 eggs on a par-baked Margherita pizza with some prosciutto, and bake until the whites have set. Add about 4 minutes to the bake time, and cover with aluminum foil once the crust looks done, to keep it from burning.

Turn last night’s meatloaf and mashed potatoes into leftovers pie. The world is your pizza (that’s how the saying goes, right?)

A few notes, to get your experimentation started:

•While dough is ready to use within 18 to 24 hours, a prolonged rise deepens the flavor. We’ve found the sweet spot to be around 72 hours (3 days). Allow the dough to rise for 18 to 24 hours at room temperature, then transfer it to the refrigerator for up to 6 days. Allow dough 2 hours to come back to room temperature before dividing. Dough that’s divided and stretched while cold won’t proof properly, and will render smaller, breadier pizzas.

•For a crisper crust, try placing the oven rack farther away from the broiler. For a softer crust, add a little more water to the dough. Play around with hydration and oven placement until you’ve found your pizza crust sweet spot.

•Don’t over-top or over-sauce your pizza! If you want five different toppings, use less of each. Cut veggies small, and macerate especially wet veggies, like zucchini or eggplant, in salt prior to cooking, to release some of their moisture.

Béchamel Sauce (for pizza)

2 tablespoons butter
2 tablespoons King Arthur Unbleached All-Purpose Flour
1/2 cup whole milk
salt and pepper

Melt the butter in a small pan over medium heat. Add the flour and whisk to combine. Allow the mixture to cook for 1 minute. Slowly add the milk, whisking constantly, until thoroughly combined. Add salt and pepper to taste.

We often add 1 tablespoon fresh garlic to the finished sauce, and sometimes 1 teaspoon lemon zest (grated lemon rind), depending on the pie we’re creating. The garlic will cook on the pie, but retain some of its fresh bite.

I hope you enjoy this recipe as much as we do!

Special thanks to Jeremy Clauson, who took lots of notes and made more than a few pizzas in the name of perfecting this post. Thanks as well to my fellow b logger PJ Hamel, who risked flaming parchment and burned pizza to test the limits of this recipe!

Julia Reed
About

Julia Reed is a New England-based food and lifestyle writer/photographer, and Multimedia Producer at King Arthur Flour. Educated at Emerson College in Boston, she spent 5 years in Los Angeles before returning East, leaving behind food trucks, secret dinners, and year-round farmers' markets to pursue ...

comments

  1. Chris B.

    Wow, thanks for the great post. Every few months I read about some cool new idea and use it to refine my recipe—the no-knead technique, the pizza steel, using the broiler in combination with the steel/stone—and it’s awesome to see them all in one single, tested recipe. This is truly state-of-the-art home pizza making! 🙂

    Reply
    1. The Baker's Hotline

      So glad this recipe combines all your chosen methods, Chris! It’s great when that happens. Barb@KAF

    2. Tony Pace

      I do this all the time. The key is to use small amounts of toppings. Some need to be added after baking. I like arugula. Leave the greasy toppings off – pepperoni, sausage just don’t go with authentic Italian pizza and please, please cut down on the cheese!

    3. William Reed Ekasala

      Julia, I made my first pizza in my bar in 1964; Kingston MA, and have always been interested in them. Though I’m getting along in years, I can’t retire; so I’m thinking about building a small pizza/sandwich shop. I’m looking at “Woodstone Ovens”. What do you think of them? I like to bake up around 600 plus degrees. By the way, my grandfather, George Reed, was born in New Market, NH in 1872.
      ***Waiting for Julia to answer***

    4. Julia Reed , post author

      Hi Mr. Reed,

      What a pleasure to receive this note from you! You sound a lot like my father, who is retirement age but refuses to stop working (and entertains the idea of returning to his former chef life by opening a small breakfast restaurant.) I wonder if we’re somehow related!

      Unfortunately I don’t have experience with Woodstone Ovens, but concur that baking in a very hot oven is ideal. If you are serious about this endeavor, I would like to refer you to one of our head bakers, Jeffrey Hamelman, who offers consulting services for start-up bakeries – he will likely have far more insight into this than I do. You can reach him at Jeffrey.Hamelman[at]kingarthurflour.com. Best of luck, and happy baking!

      Cheers,

      Julia

    5. William Reed Ekasala

      I met Jeff Hamelman when he had a bakery in Rutland Vt. He gave me my first ciabatta. His bread book is always close by. He’s very special to the artisan bread industry. I’m going out to the pizza expo in a couple of days; I’ve found that customers complain when bread is priced at $5, but will pay four times that for a pizza. Not that I’m trying to get rich; just have to make payroll and pay the rent. I wil make ciabatta, black bread, etc…Hamelman cast a spell on me. My grandfather was George Reed, born 1872, Newmarket NH. His mother was Native American.

  2. Marcella

    I got a baking steel for Christmas and have only used it once so far. I have to say it made the best crust on a home pizza ever – much better than a pizza stone. Thanks for sharing your crust recipe; that will be fun to try out.

    Reply
    1. Julia Reed , post author

      Heather – this recipe is intended for use with a baking steel or stone – we haven’t tested it in a pan. If your cast iron pan is large enough, you could try using it like a stone, allowing it to preheat the way the instructions call for the steel to be heated. Use parchment paper to ensure a clean transfer from the peel, since your surface area will likely be smaller than the steel or stone. The key with this dough is a hot, fast bake – in theory cast iron should work, though most cast iron pans are only recommended to 500 degrees – this recipe calls for an oven temp of 550. I would say proceed with caution, or better yet, invest in a stone or steel! Both are money well spent for the serious pizza lover.

    2. Betty Bowden

      I have a Lodge 14″ cast iron pizza pan and it works great with this recipe. I preheat the oven and pizza pan to 500 for about 45 minutes, while the dough is resting. I then shape the dough, place it on a well floured wooden pizza peel, then slide it onto the preheated pizza pan for 3-4 minutes to pre-cook. Then remove the pizza crust from the oven, again using the peel, put the toppings on, return it to the pizza pan, turn off oven, turn on broiler, cook for about 8 minutes, and voila‼ The best pizza ever.

  3. Nicole

    Great post, Julia! We’ve been loving our Baking Steel and experimenting a lot with sourdough crusts. I’m going to give yours a go next time. Looks so good!!

    Reply
  4. Ash

    tip i have for you… instead of using parchment paper or worrying about sliding the dough off the spatula, i use 2 pizza stones (or one steel one stone) and preheat them both, then pull one of them out to dress your pizza and by the time you have put your toppings on, it will be easy to slide off onto the hot pizza stone in the oven. (then stone back into the oven whilst the pizza cooks so it heats up for the next pizza)

    Reply
  5. Andrew

    I’m a big fan of using a bit of corn meal as my pizza’s “ball bearings” making transfer from peel to stone and back a much easier task.

    Reply
    1. MaryJane Robbins

      The semolina we have here is a pretty fine grind, a bit finer than cornmeal. Semolina doesn’t burn like cornmeal, but still gives you nice crunch. ~ MJ

  6. Samae

    Thanks for this post-we make pizza every Friday and I am always looking for new techniques. Can you clarify -if I make the dough say on Wednesday then let rise at room temp for 24 hrs-put in Refrigerator on Thursday -use it on Friday ( after the 2 hours to let get to room temp). Is this what you meant by 72 hours sweet spot or is it 72 hrs in refrigerator or 72 hrs start to finish ? Thanks

    Reply
    1. M

      No matter how you slice it, from Wed to Friday will not be 72 hours. You’ll get close-ish if you prep Wed morning and cook Friday evening, but that’s still likely not more than 60 hours. Sorry to be such a math nerd…just trying to help.

    2. Julia Reed , post author

      Technically you’d have to make the dough on Tuesday night if you are baking it Friday, to give it the full 72 hours. That said, even giving the dough one extra day (i.e. making it Wednesday night, putting it into the fridge Thursday night, baking Friday night) will improve the flavor of the dough. As PJ mentioned, I meant 72 hours start to finish. 🙂

  7. Chloe

    I am nervous about leaving the dough out on the counter for 24 hours. Is that safe? I know that is commonly called for in no-knead type of recipes, but have never tried it. Can the 24 hours rest/rise be done in the fridge?

    Reply
    1. MaryJane Robbins

      The dough will be fine at room temp, but if you prefer you can leave the dough in the fridge to rise at a slower pace. ~ MJ

    2. Julia Reed , post author

      I’ve personally never tried a cold rise for this recipe, and I actually suspect the 24 hours at room temperature may be important to the process. If you try letting it rise in the fridge, let us know how it works out! That said, I wouldn’t worry about the dough being left at room temp. There’s nothing in the dough that should go bad in that time, and even if something was present, nothing is going to survive the 550 degree oven.

  8. Jean

    I made this recipe yesterday… thanks for the great posts everybody! I have 2 questions.

    1. Is this dough ever “punched down” in the course of 3 days or so ?
    Or…… is it allowed to rise and then fall back upon itself in the refrigerator?

    2. The recipe says to add warm water…. does this require the 105-115 range in order to proof the active dry yeast? Thanks!!

    Reply
    1. MaryJane Robbins

      HI Jean,
      The dough will pretty much take care of itself in the fridge, so no need to worry about punching down. For the water temp, it should feel comfortably warm to your finger. If it feels good to you for the temperature of the house, the weather, etc. it will feel good to the yeast, too. ~ MJ

  9. Cheryl

    Instarted my dough yesterday, made my Mexican pizza tonight. By far the best crust I’ve ever made. Not fussy at all…

    Reply
  10. Febs

    I’ve made this recipe from another website several time. It’s a great pizza dough. I usually stretch it thin to make crispy pizza. Yummy…..
    A little tip for those who live in a place with high humidity, in which no-knead bread recipe is a bit tricky. Using a full amount of water as written in the recipe will result in a very very almost manageable dough [learned that the hard way…..twice!].
    This recipe is half of the original Jim Lahey recipe, which using 500 gr of flour and 350 gr of water [no sugar]. At the end of 18 hours proofing, I ended up adding additional 2 cups of flour, to be able to handle it. The second time I actually chucked it altogether.
    After that, I used only about 300 gr of water….maybe adding about 1-2 tablespoons to round everything up. That is the correct ratio that works for me. I hope the tip works for you as well.
    This is a very easy recipe….and for me, it gets better after 3 days in the fridge.

    Reply
  11. Mom24

    Love this tip from AB5D, let pizza cook for two minutes on parchment, on stone, then pull parchment out and let pizza finish cooking. Ease of parchment transfer, perfect crispness of a pizza cooked directly on the stone. Works every time.

    Reply
    1. Julia Reed , post author

      We baked two pizzas on Friday and decided to give this technique a go – For us there was no noticeable difference between the pie removed from the parchment after two minutes, and the pie that baked on it the whole time. I think the biggest difference in the floured peel version is the flour itself, which changes the texture of the bottom of the dough ever so slightly. That said, if it works for you, keep doing what works!

  12. HerBoudoir

    I got a pizza steel for Christmas and I’m a fan of Lahey bread, so I gave this a try. SOOOO good! It took a few extra minutes under the broiler than stated – just my oven – but I had crispy crusty pizza with air pockets that I’ve never gotten on a pizza before.

    Reply
  13. Ruthie

    After over 40 years of trying to make a good pizza this is the BEST I have ever made, followed recipe exactly and it turned out perfect! It’s all about the crust and it came out just like a wood fired oven pizza in a great restaurant, I am so excited about this! Many thanks to KAF and Julia Reed.

    Reply
    1. Julia Reed , post author

      Thanks, Ruthie!! That’s so exciting to hear – and exactly the reaction we had when we finally found this recipe. There really is nothing better than great pizza from your own home oven, is there? Thank you for sharing your success story!

  14. Mer

    Will the oven not switch off when door is closed after you switch to broil or will the 6 minutes or so not be enough time for this to happen. Also, we live in Western Canada so are there any issues with a greater than 24 hour proof as our house would be 15 degrees C during the day when we’re at work. Thank you.

    Reply
    1. The Baker's Hotline

      The stone or steel you are using should stay very hot when you turn on the broiler, even with the door open. If you can find a warmer spot in your house it may help for the long fermentation. It doesn’t have to be super warm. 68 degrees is fine. If you have a microwave you could boil some water in it and then place the dough in there. This should stay warmer than the 15 degrees C in the rest of your house. Barb@KAF

    2. tara

      I learned a trick a while ago for getting dough to rise in a cool house… use a heating pad on the low setting. I have a very large bowl.. then place the heating pad loosely on top of whatever I have rigged over the bowl. As long as the bowl is large enough and the heating pad is not very close to the dough itself, it helps a lot to maintain a slightly warmer temperature for proofing the dough. Just check the dough ever to make sure it isn’t too warm. Generally I use this trick for a dough I am using the same day. For a longer rising time.. you might only need in on a few hours here and there.

    3. The Baker's Hotline

      Thanks for the great tip! I am sure this will help out many people who keep there temperature low or who have big old drafty houses. Happy Rising!! JoAnn@KAF

  15. pucci7252

    Two questions:

    I just received an order of the pizza flour blend. Would this work as well as the regular unbleached?

    Also, when you say preheat to 550, do you meaning baking? You mention the broiler several times.

    Reply
    1. The Baker's Hotline

      This blend should work fine for this recipe, although it does contain a small amount of baking powder, and I’m not sure how that will affect the long fermentation. The 550 oven temperature is for preheating your stone or steel. When it comes time to bake your pizza you will switch to broil. Barb@KAF

    2. pucci7252

      Thank you for your response. So you would preheat the oven to 550 , then switch to broil, on high? I only have high and low settings on my broil function. Pizza in the middle of the oven, not too closed s prescribed, I presume?

      Also, as a point of reference, the style of pizza crust shown here is not really “Roman,” it is more of a Neopolitan style. Maybe in the authors’ Los Angeles experience they called it Roman, not sure, but in Italy, this type of crust, as it is depicted here, is more the Neopolitan style. And that’s a good thing.

      I should probably order the pizza steel. Hope I can figure this one out. 🙂

    3. Julia Reed , post author

      That’s correct – pre-heat to 550, then switch to broil right before putting the pizza in. Funny that you mention the style – I just had a conversation with one of our bakers about the style of pizza, and we concluded that it was closer to a Neapolitan than Roman as well. I called it Roman originally, since that is what Jim Lahey calls his crusts (and the technique used here is his.) Finally, you should definitely order the steel! It’s wonderful for breads, too.

    4. Julia Reed , post author

      We used several flours while testing this recipe, and found King Arthur Flour AP to be the best – you will likely have a different result with our pizza blend then you would with AP (which doesn’t necessarily mean it will be bad, we just haven’t tested this recipe with it so we can’t say for sure how it will work.) If you use it, please be sure to let us know how it turns out!

  16. Cheryl C

    I am overwhelmed with apprehension when it comes to the stretching and folding of the dough, but I am definitely interested in trying to make this dough. I also wouldn’t need to make two pizzas at one time. At what point would I be able to freeze half of the dough?

    Reply
    1. The Baker's Hotline

      Have no fear, Cheryl! We’ll be glad to talk you through the stretching and folding if you need help. Just give us a call at the Baker’s Hotline: 855-371-2253. I wouldn’t recommend freezing the dough, as yeast doesn’t really like to be frozen and you won’t get as good of a rise. You could divide the recipe in half though. Barb@KAF

    2. PJ Hamel

      Larry, this sounds good, though we haven’t tried it – in fact, we posted the link to our Facebook page the other day. If you try it, let us know how it goes, OK? Good luck – PJH

  17. Ash Frog

    I loved the pictures and in-depth explanations.

    One thing to point out: Most parchment papers are only rated safe to 420F, not 500-550F like you falsely claimed. The fact that yours turned black as soon as you placed it in the over is proof of that. I would have expected for someone posting on the King Arthur Blog to know that basic fact.

    Reply
    1. The Baker's Hotline

      The parchment from our catalog is reusable up to 450′, but for single use only up to 500′. Thanks for pointing this out for the safety of all baker/customers. Happy Baking- Irene@KAF

    1. The Baker's Hotline

      This is so easy to mix that using the bread machine may just be redundant – just a bowl and a utensil to stir will suffice. Happy Baking (without the dough cycle or your bread machine!). Irene@KAF

    2. Julia Reed , post author

      I would add to Irene’s comment that since this is a no-knead dough, using your bread machine may actually over-develop the gluten making for a tough pizza – you just want to stir the wet and dry ingredients until combined, no kneading!

  18. Teah

    I am a huge fan of homemade pizza; I am always looking for new ways to create them. The second I came across this recipe I was dying to make it (waiting hours for the fermentation was torture). I followed the directions, measured the ingredients by weight, and used the active dry yeast but it resulted in little to no rise. I let it ferment for the entire 3 days. Although the flavor was great and I cooked it with the broiler, because there was no rise I had to roll the dough very thin to have a large enough pizza for two. HELP!

    Reply
    1. The Baker's Hotline

      I am wondering if your yeast had expired Teah. Please test by mixing 1 t. of yeast and 1 t. sugar with 1/2 cup of warm water. After about 15 minutes it should develop a a bubbly head much like the head on a beer. Feel free to call the Baker’s Hotline, 1-855-371-BAKE for further assistance Teah! Elisabeth@KAF

    2. Teah

      It was brand new yeast, but I will try the test in the future and will tackle this recipe again! Thanks!

    3. Christine

      am I reading this recipe wrong? Am I supposed to let the yeast ferment three whole days? I thought the dough just rose for 24 hours.

    4. The Baker's Hotline

      This recipe uses very little yeast (1/8 teaspoon) so the 24 hour rise of the no-knead dough is important. For more flavor, you can let the dough rest in the refrigerator up to 6 days. Happy Baking! Irene@KAF

    5. Abby

      Mine turned out similarly. My yeast isn’t expired and I let it rise for 24 hours. The dough did rise, just not as much as I was expecting. The two 11″ pizzas were much thinner than the picture, though the pizzas still tasted great! I’m wondering if letting the dough rise in a glass bowl instead of my metal Kitchenaid bowl would result in more rise (although I’ve had good luck with pizza dough in my Kitchenaid bowl before), or if I should have covered the dough with a towel instead of just plastic wrap. I want to try this recipe again because the crust has a great bite, but most of the pizza was so thin it couldn’t support the weight of the toppings :/

    6. The Baker's Hotline

      If the pizza was thinner than you expected, then that might be due to shaping the crust instead of the rise location or rising bowl. Once your dough is pre-shaped, dimple the crust starting from the center and working out – then be more careful about the stretching method to get a thicker center that will hold your toppings. Happy Baking! Irene@KAF

  19. klrhouston

    For the extended rise time does the dough need to stay at room temp for 12 or for 24 hours before being refrigerated? My printed recipe says 12 ours in the Tips but I think this blog says 24.

    Reply
    1. The Baker's Hotline

      The recipe suggests 24 at room temp in step two, but in the recipe’s tips suggest a shorter room rise and a longer time in the fridge to allow for greater flexibility in the baking time frame. The blog also suggests 24 hours at room temp . I think you ‘ll have best luck experimenting to find the time frame that works for you. Happy baking! Laurie@KAF

  20. Jenny Collins

    I read this post on KAF website Monday January 11th and ordered a pizza steel the same day. I mixed up the dough recipe from the post on Tuesday evening. Received steel Wednesday and was eating the best pizza I’ve ever made Thursday afternoon. I’ve been trying for years to make a great pizza. Sure, there were some good ones but not what I was really striving to produce. I had tried various recipes and flours, two ceramic pizza stones, several different methods. Hallelujah the pizza stone worked!! And thank you Julia and Jeremy for detailing your method. I had given up making pizza at home ……. not anymore! 🙂

    Reply
    1. Julia Reed , post author

      That’s awesome, Jenny! Thank you so much for sharing – I’m so glad you’re back to making pizza at home!

  21. Karen

    LOVE this method. I used my regular dough made with an overnight rise in the fridge, and the crust was great, the closest thing I’ve ever seen to the results from my local brick oven pizza place. I’ve tried all kinds of methods: pizza stone on the bottom rack, pizza stone on the top rack, pizza screen, etc. but this makes the best crust hands down. Thanks!

    Karen

    Reply
  22. cwcdesign

    I just checked to see if anyone else has this question. After reading BC member KarenNoll’s comments on the recipe, I really want to try it. However, we do not currently have either a stone or a steel. Could you do this on an upside down baking sheet? We love pizza and would love to try this. Our other current option is USA pizza pans. Thanks for any advice!

    Reply
    1. Julia Reed , post author

      For this recipe, and stone or steel is critical, as they hold large amounts of heat from the oven and rapidly transfer it to your pizza. One of our commenters said they used a cast iron pan placed upside down instead, and had some success (I believe they recommended the oven at 450, bake for 4 minutes, then turn on the broiler for the last few minutes to char the crust) but we haven’t tested it that way, so we can’t guarantee the results. Honestly though – if you’re a big fan of pizza (or bread) and bake it a fair amount at home, invest in a stone or steel! The steel is expensive but worth every penny – the stone will work well too, and isn’t as expensive. Either will change the way you bake!

  23. Cynthia

    If I wanted to use 1/2 my dough after the 24 hour rise and refrigerate the remaining dough to use a couple of days later, at what point would I place the 2nd half of the dough in the refrigerator? Thanks!

    Reply
    1. The Baker's Hotline

      Simply remove the dough you need and leave the rest in the refrigerator until you need it. Laurie@KAF

  24. Marlene

    I don’t have a pizza stone so I simply preheat a cast iron stone the size of my pizza. I’ve found that preheating the oven to 450 and cooking the pizza first for a few minutes, then turning on the top broiler for 4 -5 minutes more works beautifully. It makes sure the pizza is cooked through with just the right amount of charring on top.

    Reply
  25. Christine

    I just had my first bite of my pizza! YUM! I made a buffalo chicken pizza. OMG! Love it! This is my go to crust for now on! Thank you!

    Reply
  26. christi in ma

    This type of pizza dough works great in a stone cookie pan such as the Pampered Chef bar pan in a 500 degree oven.
    It’s so much easier than dealing with transferring dough from a peel to a stone.

    Reply
    1. Karen TX

      PChef stones aren’t guaranteed to this high temp. How is your cookie pan holding up?
      I only have 2 rect stones and am wondering if they will work? I will never be able to have a steel.

  27. Debra

    I made a double batch of this dough for a pizza party for friends. I used half white whole wheat and half 00 flour (already had it, figured this was a good time to use it :)). It was a real hit. You are right, it’s the best pizza I’ve ever made (and I’ve made a lot!). Thanks for another winner of a recipe!

    Reply
    1. The Baker's Hotline

      There are 28 g in an ounce. Our flour measures at 4.25 ounces per cup. That’s actually 119 g per cup. Hope this helps your baking! Laurie@KAF

  28. Mia

    Gave this a try a couple weeks ago. Probably the best pizza crust I have ever made. I did think the pizzas came out quite small and the outer crust took up too much space. I’m going to give this a try again soon, but probably just make one large pizza

    Reply
  29. Seth

    Can’t believe how easy this was. And such a sophisticated flavor after 3 days. My only con is that the dough really breaks quite easily. Is it maybe because I’m in a very warm climate? Or because I’m not using King Arthur Flour 😉

    Reply
    1. The Baker's Hotline

      I think what are saying is the crust is more cracker like? Perhaps you are rolling or hand stretching your pizza crusts too thin. You did not mention what kind of flour you are using. That would be helpful to know too Seth. Elisabeth@KAF

    2. matt

      I had this problem as well. When stretching the dough I found it tore quite easily. Still made me an amazing pizza but I had dreams of throwing it up in the air on my knuckles. I used 00 flour for mine and it was in the fridge for 2 days after the initial warm rise.

    1. PJ Hamel

      Michel, thanks for sharing your success here. And welcome to the wonderful world of homemade pizza! 🙂 PJH

  30. Gerald Priemer

    I was just wondering…when you cook
    the pizza on broil is it on hi or low…or
    just bake at 550? Or what’s the
    differ ants either way…thanks!’

    Reply
    1. The Baker's Hotline

      Bake the pizza in the middle of the oven, with the temperature of the oven on 550′. We just want the pizza (and possibly the parchment) away from the top heating element or broiler element for safety sake. Happy Pizza Baking – Irene@KAF

    2. Pat

      Gerald, Irene’s comment is actually in contradiction to the method in the recipe. Here are the steps per Julia Reed:

      1. Put the steel or stone in the oven.

      2. Preheat the empty oven, with the steel or stone inside, to 550. Allow at least 30 minutes after the oven has preheated for the stone to fully absorb heat (I always give my stone a full hour).

      3. When you are ready to put the pizza on the stone, switch from bake to broil (with the stone at least 8 inches below the broiler for safety). The residual heat in the stone will bake the bottom of your pizza and the hot broiler element will cook the top and impart a nice char on the cheese and the edge of the crust.

      The question about broiling on Hi or Low is really up to you. These vague broiler settings vary from one oven to another, and which one is better will also be dependent on what ingredients you use for your toppings. Hi will obviously get the top done more quickly, but for some toppings it could be too quick, with the top starting burn before the bottom of the pizza is cooked through by the stone. So experiment with both settings and (either way) to see what works best in your oven, keep a close eye on the pizza as it cooks to make sure it doesn’t get overdone and comes out evenly cooked.

      Julia’s method is here is great, and it comes remarkably close to the old school coal-fired ovens in New York City’s destination pizza parlors, as well as to the original true Neapolitan pizza (especially if you use half “00” flour for the latter).

  31. Linda

    I have been making and searching for the Holy Grail of pizza crusts recipes for years and this is it! Probably the most important tip I would pass on to you is regarding the use of parchment paper. I trim the parchment to an inch larger than the size of the pizza dough and leave extra (so it sticks out like a “tab”) where the pizza peel handle is. I can very easily slide that pizza onto my hot stone without losing any of the toppings. I much prefer using the parchment rather than the cornmeal “ball bearing” method.

    After approximately 2 minutes in the oven, I slide out the oven rack and use a pair of spring-loaded food tongs to lift the edge of the pizza crust up a bit at the tab of the parchment paper. With your other hand, pull the parchment out from under the pizza! Now the pizza is directly on the stone and will crisp up beautifully. If you feel more comfortable sliding your peel under the partially cooked crust and then removing the parchment paper then go right ahead.

    This solves the dilemma of whether the broiler or the oven temperature is too high for the parchment as the parchment is only in the oven for 2 minutes or so.

    Reply
    1. MaryJane Robbins

      What a brilliant idea! As soon as you described how you pull the tab to get the parchment out, all I could think of was struggling to get the parchment out from under a cheesecake. I am SO going to try this next time! Thank you so much for sharing this tip Linda, it really made my day. ~ MJ

  32. Linda Trinks

    Since this is the ONLY pizza dough recipe I will use now I have a dilemma. The heat of the Arizona summer is coming soon and I have 10 lbs. of King Arthur bread flour that I do not want to waste. I know the gluten and hydration rates are different with your bread flour compared to your unbleached AP but is there any way I can use some bread flour when I make this no-knead recipe? I hope so!

    Reply
    1. The Baker's Hotline

      Sure, just make sure to add 1-2 tsp of extra water per cup of bread flour. Jon@KAF

  33. Shane Williams

    What a great post Mam 🙂 I really appreciate your photography as well as the writing ability. 🙂 Thank you for providing the post with us. 🙂
    Regards

    Reply
  34. anon

    For me it’s easier just to put the ingredients in the bread machine and knead the dough, then let it rise normally. if you want this kind of flavor, just mix in the bread machine (or device of your choosing) and let the dough autolyse for a couple of hours at room temperature.

    Reply
  35. grpa

    I like to read most of the review on the recipes I did or see here, You can get very good tip’s as will as hint’s, I do add this to my notes, to do. This was fantastic and So easy to do! I will definitely make this again. Cooking is both art and science. As a science, the kitchen becomes a laboratory, the setting for discoveries that work so well they become classics, or fail so abysmally that they are lessons in what not to do. As in science, food becomes cuisine. Cooks learn to add a ‘pinch’ of a favorite spice to enhance flavor. Scientists maintain the rigor of exactitude. Cooks weigh and measure to produce a finished result that is consistent. AND THEN THE FUN BEGINS. *ALWAYS READ THE RECIPE IN FULL BEFORE YOU START, then read the reviews. I can do the happy food dance!! NOW !! I can’t leave anything alone! All ways read THE RECIPE IN FULL BEFORE YOU START, then read the reviews. You get good Tips and Hints or two, to Note there.
    Thank you!!! Happy Cooking to y’all!……Grpa

    Reply
    1. MaryJane Robbins

      Sure, Chip, that’s perfectly fine. You can freeze your dough after the first rise, then thaw in the fridge overnight before using. ~ MJ

  36. M E JACKSON

    Best dough ever. I agree with everything you say about time=flavor, so please don’t take this the wrong way. But if you check out Smitten Kitchen (Deb Perelman’s blog), she provides some directions on how to modify Mr Lahey’s dough for as little as 6 hours rising time for those of us who are much too impulsive about our pizza!

    Reply
  37. Monica

    I’ve made this twice now and I have to say, I’m never buying store bought pizza dough again!

    The first time I made it with KAF AP flour and only let it go the first 24 hours. It was good, but didn’t have the flavor I wanted. I also didn’t like how crisp the crust got, although my husband loves that. I made it in my BBQ because it was hot that day and with the pizza stone well heated it came out excellent, great chewy bubbly crust.

    The second time I made it I used KAF Bread Flour and High Gluten Flour. I let it go the full 6 days and the flavor was phenomenal. I made one pizza in the very hot oven with pizza stone and even only cooking it 10-12 minutes (no broiler) the bottom was still too crisp for my liking, but again my husband loved it. So the second pizza and cooked a little longer at 425 instead. I liked it better, but might go up to 450 or 475 next time, or let the stone get hotter longer as it wasn’t too crisp but was a little…hm, too not crisp.

    I will definitely use the bread flour and high gluten flour going forward, everything about this crust is great!

    Reply
    1. The Baker's Hotline

      Thanks for sharing your pizza making experiences, Monica! We’re glad this recipe is a winner for you. Barb@KAF

  38. Lynn

    I’ve been searching for an oil-free, vegan pizza crust for a long time, and this sounds like the one I NEED. But one more stipulation is that it has to be whole wheat (no white flour diet). Any other ingredient(s) recommended to keep the proof going properly when using AP whole wheat flour?

    Reply
    1. The Baker's Hotline

      I think it would be fine to make this recipe with whole wheat flour, Lynn. I would recommend adding an extra tablespoon of water per each cup of whole wheat flour substituted. When making a whole wheat recipe it is also helpful to mix the ingredients and then allow the dough to sit for 30 minutes. This pause gives the bran time to fully hydrate and will lead to a more productive kneading process. Barb@KAF

  39. Gabrielle

    I am looking forward to trying this. Is there a particular brand of pizza steel I should purchase. Any particular size. I will be looking to get one now.

    Thank you.

    Reply
  40. Betty

    My pizza stone is rectangular, 14 x 16. My recollection is that the original directions said it should not be put under the broiler or it might crack. (I think I may have ordered it from KA) Do you think it would be safe in this recipe since it’s at least 8 inches from the broiler?

    Reply
    1. The Baker's Hotline

      I think your stone will be fine, Betty, as long as it is at least 8 inches from the broiler and you preheat it as described in the recipe. Barb@KAF

  41. member-pcherron2

    I am 63 years old and have never made bread dough or pizza crust in my life. (I did make a wonderful pumpkin filling inside a golden hockey puck once.) Yikes! You have really encouraged me to dive in and try this recipe. I live near Boulder, CO where the altitude is about 5400′. Which adjustments should I make to the recipe?

    Reply
  42. sandi

    I have this dough sitting on the counter now and can’t wait to finish it off tomorrow. How about a printer friendly version of the recipe?

    Reply
    1. The Baker's Hotline

      Hi Sandi, if you look under the title pictures you will see the recipe title “Artisan No-Knead Pizza Crust” highlighted in orange. Click on this link and it will bring you to the recipe. From there you just need to click on the words “PRINTABLE VERSION” on the right and this will bring you to a printable recipe. You can select if you would like the recipe in volume, ounces or grams before you print, and also increase the print size. Barb@KAF

  43. JuneC

    I am old, and in my day what you are calling charred was called burned! Anyway, I do not want a charred crust are there instructing from just baking it in the oven? Thank you

    PS I do now use the term charred when I burn something now…..does not float…..my family still says it is burned!

    Reply
  44. Peter Saunders

    My oven’s top temperature on the control dial is only 500 degrees. Should I adjust the cooking time?

    Reply
    1. The Baker's Hotline

      Your pizza may take a few minutes longer to bake. Just keep an eye on it and it will work fine. Jon@KAF

  45. Ted Tiefel

    This recipe is a keeper! The crust was absolutely fantastic. Nice and chewy. I only waited 20 hours before I started making the pizza, I couldn’t wait. I’ll mix the dough again on Wednesday morning so that I can get the 72 hour development for my Saturday pizza.

    Reply
  46. Pat in FL

    I have the baking steel and words cannot explain how much difference it makes in cooking pizza and bread. I also have the metal peel and have not been able to perfect getting the pizza/bread from the peel to the stone without parchment paper. I have discovered a trick that works for me with the parchment paper. I put my pizza on the parchment, slide the loaded parchment onto the steel, close oven door, wait a couple minutes for dough to set, open door with tongs in hand, hold tongs against pizza to keep it from moving and slide the parchment paper from under my pizza. No fire worries from parchment.
    I’ve used this pizza dough recipe several times and it’s now my goto on pizza nights. I usually have some resting in fridge for such nights. BBQ pizza has become one of our favorites.
    Kudos to Jeremy for the instructional directions & pictures. Pictures take the unknown factor away.

    Reply
  47. Lori

    my dough is sitting out for the 24 hr period (it’s been 21 hours so far) and I noticed the top of the dough has a dried out tough layer… I covered the bowl with a towl, but was I suppose to use plastic wrap or something else to prevent this drying out? Should I try to scrap off the top layer or knead it into the rest of the dough? Thanks!

    Reply
    1. The Baker's Hotline

      It’s best to cover with plastic wrap to prevent drying out, Lori. I would recommend peeling off the dry layer, rather than kneading it in. Barb@KAF

    1. The Baker's Hotline

      Duane, you may need to allow the dough to rest for 15 minute intervals (or “time outs,” if you will) during the stretching process in order to get the dough thin enough to cover two 10″-12″ pizza rounds. This brief rest will allow the gluten to relax so your dough won’t continually snap back on you. If you prefer a thicker-crust pizza, you can certainly consider using this recipe to make one pan or deep dish pizza. Happy pizza making! Kye@KAF

  48. Alannah

    Julia: This post was about as close to life-changing as it gets. I’ve fiddled with various doughs in the past, including no-kneads. The result of this dough is incredible, and you’ve made Friday pizza nights reality in my home, now that we have a quality dough to work with! I don’t have a top-broiler, so the actual baking process is the part I’m still fiddling with. Still, you have no idea how exciting it is to have a totally flawless dough recipe, allowing me to focus on mastering the technique with my particular oven and pizza stone. I gotta say that even a charred bottom with pale top or a pale bottom with a charred top are BOTH superior to the average restaurant pizza. My next attempt will be to put my pizza stone on an upper oven rack. Wish me luck! Thanks for adding a fabulous celebration meal to my rotation!

    Reply
    1. MaryJane Robbins

      Fantastic Alannah! We’re so glad you are lovin’ the homemade pizza life. Can’t wait to hear about your different combos when you get your pizza nights roaring. ~ MJ

  49. Siliana

    Fantastic pizza crust! Just made this last night and it was really the best I have ever made (and I had lot all hope that I would ever find a successful pizza crust recipe that comes so close to the pizzas I’ve eaten in Italy). Thank you! And King Arthur flour rules!

    Reply
  50. Florence M. Allen

    I was surprised to see the pizza dough being worked out on a cold granite counter top? Is warmth only needed during the rising process for yeast doughs? I had a girlfriend make the mistake of rolling out individual pizzas on her GCT to rise and each became a flat mess we had to scrape off the counter and reshape. They tasted ok when finished but it was a mess until we got them into the oven. I can totally see rolling out pastry dough since the butter or shortening needs to stay cold. But am I mistaken that yeast dough needs to be kept in a warm environment through the whole process of raising to baking? Thank you!

    Reply
    1. PJ Hamel

      Florence, yeast dough doesn’t need to be kept warm the whole time, only when you want it to rise. In fact, keeping it cool makes it easier to roll and shape, especially if it’s a sticky dough. Many yeast doughs are refrigerated at some point to develop their flavor, as well. So no problem shaping dough on whatever surface is convenient and works well for you. Good luck – PJH

  51. Ryan

    I tried making this dough yesterday and cooked up 2 pizzas today on my pellet grill with a stone on it. The pizzas were delicious, but not as airy as I had hoped. I felt like my dough never did rise to the extent that yours has in the pictures above. I noticed that this recipe uses WAY less yeast than most that I have seen…just want to make sure that the 1/8 tsp not is not a typo??? Thanks!

    Reply
    1. The Baker's Hotline

      1/8 tsp is the correct amount, Ryan. You may need to try making your dough a bit slacker (wetter) to achieve big bubbles. The recipe is pretty wet as written, though this can change if too much flour is added when handling. Also, make sure your stone has a good half hour or more to preheat. Jon@KAF

  52. Erin

    I made this tonight. The title wasn’t exaggerating. This is hands down the best pizza dough I have ever made. I doubled the recipe and there was still a huge argument over who got the last piece.

    Reply
  53. Mike

    Made pizza twice with great results. I wanted to know if I can substitute some or all the yeast with KAF sourdough starter? If so, how much? Also can I substitute whole wheat for part of the KAF ap flour and what adjustments would I have to make to recipe? Thanks.

    Reply
    1. PJ Hamel

      Mike, you can substitute 1 cup of your fed sourdough starter for 1 cup of the flour and 1/2 cup of the water. If you omit the commercial yeast, your crust will take longer to rise, both overnight, and once it’s shaped; but if it works with your schedule give it a try. You can also substitute whole wheat flour; if you’re not a seasoned whole wheat baker, I’d suggest white whole wheat, as it lends a milder flavor. Depending on how much you substitute, you need to add a little extra liquid – about 2 teaspoons per cup of flour substituted. Your result will be quite different if you go over 50% whole wheat; the crust will be denser/harder, darker, and have more wheat flavor. Hope this helps – and good luck. PJH

    1. PJ Hamel

      Yes, Liz – the long rise allows that tiny bit of yeast to “go forth and multiply,” and you end up with plenty of rising power. Enjoy – PJH

  54. J Brown

    Baking it under the broiler is brilliant! I tweaked the recipe a hair by using half AP flour (KA, of course) and half Italian 00 flour which gave me a crisp crust with beautiful crumb at the edges. I’m still having trouble with the shaping, but I plan on practice, practice, practice.

    Reply
    1. The Baker's Hotline

      J Brown, baking is all about practice, practice, practice! Luckily, the misshapen pizzas taste just as good as the perfectly round ones! Barb@KAF

  55. Jason

    Ok so I made this Friday and it had a great taste but I have a question. One I didn’t let it rise for 72 hrs only 24,I used a blender to mix everything and it was really dry so I added more water and then balled it up.the next day it had a slight crush over it and when I went to go pull it apart the next day it kept ripping on me! I managed to make it work but it crust was thinner than I expected. Was it because I didn’t let it rise long enough or not enough water? Thanks for any help,I really enjoyed the taste and want to make this again!

    Reply
    1. The Baker's Hotline

      The recipe suggests a minimum rise of 24 hours and a maximum of 6 days. This dough is not meant to be mixed in a blender but by hand. It should be quite sticky! The kneading should be a series of folds as the blog illustrates. This formula and its method will yield a bubbly crust. Your instinct to add more liquid was on the right track! We hope you will try again soon, Jason. Happy baking! Elisabeth@KAF

  56. Myra

    i like to use the outdoor grill for making pizzas during the summer months. Would this dough recipe work on a grill? I use a grill pizza pan and the grill is usually between 500 and 600 degrees.

    Reply
  57. Pizzapapa

    Will be trying this recipe I normal use 00 flour for my pizza. Have you use 00 flour for this particular recipe? Thank you

    Reply
    1. The Baker's Hotline

      If you would like to use a low-protein flour (like 00, also known as Italian flour), please use the recipe for Thin Crust pizza on our website here: http://bit.ly/1LnDoCI You can still use the technique for proofing the dough described in the blog if you would like to experiment. Please note that crust made with this type of flour is very delicate and thin–it will not bubble up quite as much as the all purpose crust will, but it’s very tasty if you are looking to make an Italian-style pizza. Happy baking! Kye@KAF

  58. JohnC

    My family really enjoyed this recipe! This is the best homeade pizza I’ve made so far. I only waited the 24 hour rise and then proofed while warming the oven and prepping the toppings. I don’t think the pizza stone gives the best bottom crust. I will have to invest in a pizza steel and wait for the 3 days next time. Thanks for this post!!

    Reply
    1. The Baker's Hotline

      It is great to know this recipe was a winner in your household. If the crust is not browning well be sure the stone is in the lower third of your oven. An oven thermometer is so helpful, too. Your oven may not be as hot as you think! I have to wait about an hour before it reaches 450+ degrees. Happy pizza baking! Elisabeth@KAF

  59. JohnC

    Thanks for tip. I tried the middle rack in the oven the first time and then went to the one below that the second time ans also let the preheated oven sit for 1hr and 20 mins. Maybe the oven therm might let me know what the real temp in the oven is. I’ll give that a shot but the pizza steel seems like the final touch to getting the perfect.

    Reply
  60. Blair

    My dough is ready to use for dinner tonight. I’m wondering – can I follow the same steps to make one large pizza instead of dividing the dough into two pieces?

    Reply
    1. The Baker's Hotline

      One large pizza sounds good to us, Blair! Go ahead and use the dough to make one large round; you may need to allow the dough to rest for 10 minutes as you try to roll it out. This rest will allow the gluten to relax and you will have a much easier time shaping your dough. Depending on how thick you make the crust, adjust your baking time accordingly. If the large pizza is a bit thicker, add a few minutes to the baking time. You can also try baking the crust without the sauce or toppings for about 5 minutes to make sure it is nice and crispy. Happy pizza baking! Kye@KAF

  61. Jim

    I’ve tried the Jim Lahey no knead method twice now (the recipe in My Pizza). I followed the directions exactly and ended up with a mess after both attempts. The dough was would not stretch and also would tear easily. I’m really not sure what I’m doing wrong and would appreciate any recommendations on how to achieve better results.

    Reply
    1. The Baker's Hotline

      When yeasted bread tears instead of stretches, it means the gluten isn’t fully developed. Be sure you are allowing the dough to rest for long enough and that you are using a high protein flour (like our all purpose flour). Gluten can be developed agitation (a.k.a. kneading) and while this recipe is called no-knead, feel free to give it a bit of kneading before stretching and folding to help it along its way if it looks like it is just tearing instead. For additional tips, feel free to call our Baker’s Hotline at 855-371-BAKE to troubleshoot your pizza dough some more. Kye@KAF

    1. The Baker's Hotline

      The high heat does lead to a very caramelized crust, but many people enjoy the richness of flavor that a dark crust brings. Barb@KAF

  62. Brian

    Hi.

    Just gave this a go and the result was super.
    But i have a few questions.

    When the dough is ready to be made into balls then a lot of flour is used to make it stick less. How much extra can be used in this situation. Can to much flour be used ???

    And even when using flour and after the balls have raised a little. Then it is still very hard to handle and very alive, when shaping the pizza. What can be done to make it easier to handle ??? (Can a little oil make it easier to handle ???).

    But else. A super recipe and nice pictures. Thanks a lot.

    Reply
    1. The Baker's Hotline

      This is such a wonderful recipe and I am happy you think so, too! Yes! Use flour on your hands and your surface if this is difficult to handle. Do not worry so much about how much you are using. It is not being kneaded into the dough so no worries there. Instead, you may try using a little oil on your hands or surface. Enjoy! Elisabeth@KAF

  63. Robert C

    My oven shuts off if I switch it from baking to the broiler. I’m assuming this is the same in your recipe? I guess it doesn’t matter since the pizza steel would retain heat being preheated in the oven for 45min-1 hour?

    Reply
    1. The Baker's Hotline

      Exactly! Won’t really matter that the broiler is on. Plus, it is still giving off heat, just from the top, not the bottom of your oven. Jon@KAF

  64. Olga

    Wow. Mind blown at the gorgeous pictures. Who’d ever want to go out for a pizza when you can make pizzas like that at home? Will definitely try this.

    Reply
    1. The Baker's Hotline

      You can use homemade gravy(spaghetti sauce) or sauce in the jar. Being a true Italian, I have to agree that I prefer homemade also. Happy Pizza Making!JoAnn@KAF

  65. Nic

    Question about letting it rise! I forgot about putting it back in the refrigerator until hour 30 instead of hour 24. Do you think it is going to be ok to eat since it sat out in room temperature for so much longer?

    Reply
    1. The Baker's Hotline

      The only thing compromised would be the rise. You may have a flatter more dense pizza crust than expected is all! Elisabeth@KAF

    1. The Baker's Hotline

      Sounds like you are pushing the dough a bit beyond it’s limits–perhaps you can try making a double batch of dough and that way you will be able to make a pizza as large as you hoped. You can also try letting the dough rest periodically between stretches; a five minute time out can do wonders to the dough and allow it to relax! I hope that helps! Kye@KAF

  66. member-green24761

    So, I made this recipe last week. Terrific pizza. I was thinking about how I made it and went back and referenced the post again. I started the dough on Thursday morning. Mixed all together as instructed and then left it in the pantry, covered until Sunday. It was fabulous. I just realized after reading this again, the idea was to rise at room temp for a day and then refrigerate. I didn’t do that…. Just a room temperature rise the entire time. It didn’t turn to sourdough at all. The flavor was amazing. Wondering if anyone else has done this or other variations. With as good as it was I’m not sure I’d change a thing!

    Reply
  67. Ness

    Hiya this looks absolutely fabulous! I was wondering though – you use all purpose flour for this recipe… would it be better to use a “pizza flour” for the dough? Would it make a difference or do you think I should just use all purpose? Thanks!

    Reply
    1. The Baker's Hotline

      Hello Ness, I would give the recipe a try with the All Purpose flour first to see how you like the crust. Then, give the pizza flour a try and see how it compares! Jon@KAF

  68. Judith

    Recipe looks wonderful — I have a question about using the peel: I am planning on placing the crust on trimmed parchment on the peel and transferring to the pizza stone. But how do you get it off, especially w the parchment so fragile from high temps? I’m assuming the stone/steel stays in the oven the whole time (possibly for next go round)? Thanks for any advice.

    Reply
    1. The Baker's Hotline

      Good parchment should remain intact, although it will blacken around the edges. Take special care when using parchment under the broiler, and don’t reuse parchment that has baked at a high temperature. With a peel you should be able to easily slide the pizza back onto the peel, as the crust will be firm and easier to move once it’s baked. Barb@KAF

    1. The Baker's Hotline

      You can parbake the crust until it has golden speckles, then cool, wrap tightly, and freeze. It will keep well for a few weeks. Top it and finish the bake right before eating. Alternately, you could freeze the dough and thaw it overnight in the fridge, then make fresh pizza for dinner. Happy baking! Laurie@KAF

  69. sandy

    I think the baking technique described here is wonderful and delivers great results. We have pizza every weekend and I had already prepared my usual dough when I saw this post. I love that dough. It is the dough recipe from KAF used in the Farmers Market Pizza recipe on the KAF site. Since I already had my dough made, I decided to experiment with the baking technique described in this post. I did not touch the outer rim of the dough and I used the stone in hot oven with broiler method described above. The pizza was really good and looked like the pictures in this post although I did not brown the top as much as shown here. Wonderful way to bake the pizza.

    Reply
  70. Ginny

    I have made this pizza dough 3 times and while it is delicious, mine does not seem to ever rise like the picture in the bowl. So it makes two smallest pizzas, about 8 to 9 inches each. Should I be doubling the recipe? I even put a little more than 1/8 teaspoon of yeast in it this time.

    Reply
    1. The Baker's Hotline

      I have made this several times also and two 8-9″ pizzas is about right so you are doing nothing wrong here, Ginny. If the dough is not rising as well as pictured, perhaps yours is a bit heavy on the flour or it is not being placed in a warm spot in your kitchen. If the oven is not on in my kitchen, it can be the coldest room in the house. Often, my dough is found rising in the living room! Elisabeth@KAF

  71. Randi

    Making this for the second time in two weeks. The dough recipe couldn’t be easier (some commenters seem to be over thinking “place in bowl and stir”) and the folding/stretching technique and the baking techniques made the best homemade pizza we’ve had so far. Thanks for these pizza revelations! Long live no knead dough!

    Reply
  72. Jen Guerrero

    This pizza was amazing. I was scared that my pizza stone would crack during the broiling, but it was fine. The kids had marinara, fresh mozzarella, and basil, with garlic oil brushed on the crust. My husband and I had pesto sauce with a scattering of spinach, mozzarella and feta, mushrooms, jalapenos, and a brushing of garlic oil on the crust. This crust is an absolute keeper. And it was no work!

    Reply
  73. Daisy

    This crust is the best!!!!! I wished the bottom was more golden but I was baking it on a stone. I wonder if my instructors would let me make a pizza steel. the crust was so easy to make. I didn’t let it rise the 24 hours. It still came out great. Next time I’ll wait at least the 24 hours to taste the difference.

    Reply
    1. The Baker's Hotline

      Hi Daisy, did you preheat the stone for an hour before baking on it? This preheating can help you get a browner bottom crust. Barb@KAF

  74. Marykay

    I made this a few times with great results. However, I only let it out on counter for about 12 hours because (even using less yeast then is called for) it raises like crazy! And I’m afraid it will collapse. If it does collapse, will that affect the results? It works fine the way I’ve previously handled it, but I wonder if it could even be better? (But, I doubt it:-). What do you think?

    Reply
    1. The Baker's Hotline

      It sounds like you’re doing the right thing by reducing the time it is left to rest if you are seeing the dough double in size in that time frame. The benefit of a longer, slower rise is more of a deep yeasty flavor. If you’d like to experience this in your crust, try reducing the yeast just slightly. If the dough rises too much and collapses, the final crust won’t have as much body and it will be more like a flat bread than a bubbly, chewy crust. Feel free to experiment with this recipe until you find the method that works best for you! Kye@KAF

  75. Becky Schneider

    I’m ready to go do the stretch and fold on my first batch. Just read all these reviews and I can hardly wait until Sunday night when we eat this. YUMMY! I have a stone, actually two stones, one 12″ and one 15″. My mouth is watering….

    Reply
    1. Becky Schneider

      Sad to say it wasn’t as good as I thought it would be. Dough didn’t taste done when topping was very browned. Back in oven about 4 min and it was better but topping even browner. I think I left the dough too thick. I made 2 ovals to put on my 15 inch stone at one time, about 7×12″ ovals. Used our fav…barbecue sauce, bacon and pineapple and Italian five cheese mix. Not the wow I was hoping for at all. I’ll prob try again, sometime. I’ll post a pic if it lets me

    2. The Baker's Hotline

      Becky, sorry to hear this wasn’t exactly what you were expecting the first time around. You can spread the dough thinner for a crispier crust if you’d prefer, and feel free to bake the dough for 10 or so minutes before putting on the toppings, to give it a head start on the browning process. We hope you try again! Bryanna@KAF

  76. Gary

    Just finished assembling a stack built wood fired pizza oven in the backyard. Will definitely use this recipe to get started. Thx.

    Reply
  77. Pete S

    I have made these pizzas several times and love the final product. Two questions: I have found that I can never achieve a crispy bottom crust although it is very good. The last time I made the pizza I precook we the crust for a couple minutes before adding the toppings and then finished it after I pulled it out and put on toppings. It did a pretty good job. Does this screw up the dough?

    Also, I am having a big party soon. Will the rise and fermentation work if I mix up enough dough for 8 pizzas at once?

    Reply
    1. The Baker's Hotline

      Pete- better crusts have hot stones under them. Parbaking the crust is just fine- it helps the crust to bake before the toppings are added. Another trick is to not overtop the pizza- too many toppings and a thick slather of sauce will make it nearly impossible to have a crisp crust! And yes, you can use this recipe for a larger quantity- please weigh the ingredients for accuracy, and consider reducing the yeast by up to half so the bread will rise more slowly. Happy baking! Laurie@KAF

  78. Flemming

    Your pizzas looking super. I am familiar using No Knead method for breads and buns. Just got a pizza stone and pizza peel, ready to go. Your instructions and pictures are great, but one question: After 24 hrs proofing at room temp. and before refrigerating for additional 48 hrs, do I shape the dough first or just put the risen dough in the fridge?

    The worst with this recipe is the waiting time, but hey! all good things……

    Reply
    1. The Baker's Hotline

      Flemming, I would give the dough a quick fold before refrigerating. Once you remove the dough from the refrigerator you could shape the size balls that you want to use for pizza crust while the dough is still cool, and then allow them to rest (covered well so they don’t dry out) until they warm up a bit and will stretch easily. Barb@KAF

  79. Ida Bochner

    I have found using non-stick aluminum foil works wonderfully in place of parchment. No worries of it charring or burning. It’s even easy to pull out from under the pizza during cooking if desired.

    Reply
  80. Don Jochum

    Hello; when you halved the original recipe, was it exactly half? What would the measurements be for a full recipe to produce 4 pizzas? BTW, this recipe is awesome. I produced two pizzeria quality pizza’s the first time. I used King Arthur unbleached bread flour though, rather than the all-purpose.

    Reply
    1. The Baker's Hotline

      Don, to make 4 pizzas I would double all the ingredients in this recipe using the weight measurements. Barb@KAF

  81. Jay Schnoor

    Instead of a pizza stone I bought a 16″ ceramic floor tile. Much, much, cheaper and it works fine with pizza and breads.

    Reply
  82. Jason

    I’m struggling with this recipe. I let it ride for 24 hours on my counter with a kitchen towel over it. But it gets a crust and seems to not be super sticky or strechty. I can pull it apart a little bit before it tears. Am I not adding enough water? When it sits out should it be in an air tight container? Thanks

    Reply
    1. Susan Reid

      Jason, towels are too porous to keep the top of the dough from drying out, especially for a a full 24 hours. Try greasing some plastic wrap and covering your bowl with that; that way if the dough rises enough to touch, it won’t stick. Susan

    2. Peter

      Two tips making any long rising pizza dough: 1. A quick spraying of Pam oil spray on top of the dough ball does a great job of preventing it from drying out. 2. A plastic shower cap on top of the bowl with the dough is a very easy way to further prevent drying. Much easier than saran wrap.

  83. Imegahan

    Is it me, or are those many pizza pictures featuring burned topping pizzas. Doesn’t look appetizing to me.

    Reply
    1. The Baker's Hotline

      In achieving the best lift and crisp, an oven set at a high temperature is a must. Placing the toppings on mid-way through the bake may be your solution. We hope you will try this recipe! Elisabeth@KAF

    2. Danielle O'Brien

      Is it possible to freeze the dough at any point in time during the process for cooking later? This is THE BEST homemade pizza crust and I’ve tried them all. I have even sustituted 1cup of wheat flour for a cup of white and it still rocked! My kids love it!

    3. The Baker's Hotline

      Danielle, freezing dough can be done in certain circumstances, but this isn’t a recipe I would recommend freezing because it has a very small quantity of yeast. Yeast is always challenged by freezing, since it’s a one celled organism and the cell walls tend to burst when frozen. To some extent you can correct for this by adding more yeast to the recipe, but additional yeast would drastically change the nature of this dough and I wouldn’t recommend it. Barb@KAF

    1. The Baker's Hotline

      Carol, this recipe would be lovely with the 00 flour. It will yield a thinner, crisper pizza crust because it’s mellow and lower in protein. And because it’s lower in protein, it won’t require as much water, so cut back a little bit or else it might be too wet. Bryanna@KAF

  84. Tracy

    My husband and I have made pizza every Friday for almost 30 years and have progressed through just about every method for making pizza. It started with boxed pizza kits when we were newly married students which then changed to store-bought dough after a few years. Then I found a recipe in a magazine for a food processor dough which was our go to for many years. Once we got a bread maker, we transitioned to making dough in the bread maker in the morning to have ready when we got home from work. In recent years, we actually bought a small propane-fired pizza oven and I took a trip (all the way from Canada) to the KA baking education centre to fulfill my ultimate dream….attending the KA “Top That” pizza class. That took our pizza making to another level indeed! Using a recipe from that class, we have now perfected a thin crust pizza that would almost rival anything out of Italy! (I say almost as there is still something extra special about Italian pizza that you can’t seem to get anywhere else). Even though we love the thin crust pizza, there are times when we crave the thick chewy crust of our local pizza establishment. Their pizzas are legendary around here and we have never been able to duplicate their style….until today! When I saw this blog post, I saw how similar the pizzas looked to our favourite local’s. I had to try it…and we were not disappointed! The crust was amazing, the texture and taste were spot on! I wish I could post a picture of the finished pizza I am so proud of how it turned out. I was nervous about the stretching and folding as I have tried this with other doughs only to have them rip and get full of holes. But this dough was so elastic that I was able to stretch it to almost see-through without it breaking. Now that’s gluten! I cannot thank you enough for this recipe. We now have the choice of two great pizzas, thin crust when we feel like it and thick crust when we are craving something more substantial…this should keep us going for another 30 years 😉

    Reply
  85. ESVK

    Julia: Thank you so much for posting such a great article. It must have taken some time to put this article together along with the pictures. I refer to it often as I set out to create my own personal perfect pizza pie. The parchment paper is a great suggestions for beginners.

    Reply
    1. The Baker's Hotline

      We’ve found that bread flour tends to make a more chewy pizza crust that has less open holes in it, more of a tighter crumb if you will. It also absorbs more water and can be more dry, so try adding a bit of additional liquid if the dough feels tight or stiff. Good luck! Kye@KAF

  86. Rebecca Bowser

    Thank you so much for all the pictures and beautifully written instructions. You have helped me make delicious pizza. The crust is an important component of pizza, and your recipe allows for perfection. I love the long spatula (I think it is called a ‘peel’), and a “duh” moment occurred to me because I have burned myself and dropped pizza on the floor and oven trying to get the pizza out of the oven with simple oven mits. Thank you so much again!

    Reply
    1. The Baker's Hotline

      Hi Napoleon,
      It sounds like you might be interested in our blog about making and maintaining a sourdough starter, which includes some tips about the ideal temperatures. The bottom line is that the hotter the environment, the more quickly your starter will grow (up to a certain threshold). Try keeping your starter around 80-90°F maximum for best results. We’re happy to help you adjust your feeding and care schedule for your starter if necessary–just call the Baker’s Hotline. Happy sourdough baking! Kye@KAF

  87. Lawrence Trinkaus

    WOW! Thank you for your recipe with the detailed instructions and photos. I am a decent cook but I was not able to make anything better than a mediocre pizza and I tried many different recipes. Then I found yours. Following your recipe I now make Pizza better than any we have ever had from any restaurant or pizza place. The crust is just perfect and flavorful. It is so simple once one understands the underlying principles. That is what you provided. Thanks. I now use Robin Hood Flour because they sponsored your blog.

    Reply
    1. The Baker's Hotline

      That’s something to be proud of, Lawrence! We’re so glad we could help you reach pizza perfection. Of course we think you should try it with our flour too, but we’re glad you’ve found something that works for you. Mollie@KAF

  88. Cynthia Howe

    These comments are correct about this fantastic pizza! I have been making my own dough for years, and that stretching process is the most fun for me. KAF products make the difference, though, regardless of pizza making or a great rosemary focaccia!

    Reply
  89. Mike B

    I tried your recipe tonight after starting it yesterday morning. I’ll have to tweak/practice a couple things , but the big problem was the parchment paper. After baking, most of it stuck to the crust. Other than that, great recipe and tips!

    Reply
    1. The Baker's Hotline

      We’re surprised to hear your crust stuck to the parchment paper. That’s usually a never-fail trick! You might want to try using another brand of parchment paper that has a better non-stick coating, or you can consider covering the parchment with some cornmeal. This will ensure an easy release and it will give your crust a nice crunch. Good luck! Kye@KAF

  90. Tom

    Thanks for the recipe. For the first time in my pizza making history my crust had air bubbles and a restaurant quality texture and taste. Again thank you.

    Reply
  91. Michael

    First time I hear about steel though I thought of making my own ( using copper ).

    Please give info on your steel. size, thick, and $ + s&h

    Michael.

    Reply
  92. Niki Delehant

    Wish I could attach a pic of mine. Made 2 mini pizzas tonight on my new stones. Grilled chicken, homemade pesto, goat cheese, and roasted cauliflower. I baked mine at 450 degrees and did not use the broiler. Still came out super awesome! I make the no knead bread quite often so I was familiar with the slow rise. I kept checking as they were baking because I couldn’t believe how beautiful the crusts were. They didn’t puff up as much as in these pics but I only gave it a 30 min rest after the stretching (husband was starving to the point of needing a snickers). :-)I see a lot more pizzas in our future using this dough.

    Reply
    1. The Baker's Hotline

      They sound so tasty, Niki. While you can’t attach photos to blog comments, please know that you can always share them by tagging us on instagram or twitter or posting to our facebook page. We love to be able to celebrate your baking successes with you! Mollie@KAF

  93. George Shafer

    The best solution I have found for moving the pizza to the baking steel is a Super Pizza Peel (google it). I first saw it on America’s Test Kitchen — Thanks, Chris! It is just like a conveyer belt. No need for any parchment paper and you never have any issue getting it from the peel to the steel. I even take it with me when I travel along with my baking steel. A little bit so a pizza fanatic!

    Reply
    1. The Baker's Hotline

      Cathryn, our recipes are pinable and so are the photos in our blog posts, but not the entire blog post. We’ll have to work on that! Barb@KAF

  94. Billy B......

    http://www.pizzanapoletana.org/eng_chisiamo.php

    The link above has international pizza making regulations.
    It contains a more than 10 page recipe for pizza.
    They are a commercial accrediting body for real Napolitano pizza.

    King Arthur bread flour is an excellent substitute.
    Note that the cooking temperature is 905F.
    Your oven just cannot go above about 550F
    So what I do is slide the naked crust into the oven on the stone, in about 2 -3 minutes look and see if the bottom is getting brown spots from the stone.
    Take it out and flip it over and add your “stuff” to what was the bottom.
    This is a very simple way to get a great upper layer of dough and the bottom cooks normally when it goes in.

    Most bad frozen pizza and most home made pizza end up with a gooey top layer of crust, this two step process is a fool proof easy of getting crunchy crusts.

    As a Master Gardener in Tenneessee, I have grown pizza.
    That’s, tomato, garlic, basil, wheat for the crust and made the mozzarella.
    And have an arrangement to come to a veterinary school here in Tennesse to milk the cow.
    Good traditional mozzarella comes from buffalo milk, but the park ranger here says that if I try to milk one of the Memphis park’s buffalos will bite and kick me, so, no way.

    Be sure and read the official association’s process and recipe at the top of this mail.
    It is the real OFFICIAL way to make pizza.
    On my Christmas list this year is a long spout copper olive oil can

    Reply
  95. Niki Delehant

    I’ve been making the no knead bread for a couple of years now. So glad to find a variation for pizza crust that is so wonderful and tasty. Just like the bread, I’m amazed when I see his pizza crust look so beautiful while baking. I bake the crust at 450 degrees and don’t put the broiler on. Still comes out fantastic. Our personal favorite is grilled chicken, roasted cauliflower, and roasted red peppers with a pesto base. My husband and I no longer order pizza. I pretty much make this pizza once a week. Thank you, thank you!!!

    Reply
  96. April Redmond

    I followed the instructions. My crust was wonderful, but didn’t crisp on the bottom as much as I would have liked. I used a stone, preheated my oven 1 hour ahead, transferred with parchment, and used the broiler. I’m wondering if I should have baked the pizza at 550 instead of broiling? I am happy to have found this dough though! It is perfect! Now I just have to get the baking temp figured out!

    Reply
    1. The Baker's Hotline

      April, try baking just the crust before adding the sauce and toppings. Sometimes the sauce and toppings add too much moisture to create a truly crispy crust. Try this par-baking method by cooking the crust for about 3 minutes, just until the edges are set and a bit of color starts to appear before adding the rest of your pizza toppings and baking until caramelized. It will make such a difference! Kye@KAF

    2. April Redmond

      I got an oven thermometer and wow, I so needed it! I found out that my oven does not go to 550 like it thinks it does, but only 500! And, it takes way longer to come to temperature than the timer says! I made pizzas again using my oven thermometer this time, and broiled according to the recipe, and waited for the temperature to get back up before putting in the next pizza (things I couldn’t know without the thermometer!) And they came out great! They browned on the bottom this time because I was able to watch the temperature! Love the crust!

    3. Oli

      Same here… I tried that too, but I pre-baked the crust with the sauce on. I’ll try without… Soo happy with this dough.

  97. Jane D

    Can’t stand the burned edges on the crust and on the toppings. If I got a pizza like this at a restaurant, i would send it back.

    Reply
  98. Oli

    TOTALLY LOVED YOUR DOUGH RECIPE! I need to practice more to shape the pizza and I guess my oven or my pizza stone, are lauzy. I got the perfect crust on the edges, but not well done bottom crust. Maybe I should grill it after done. ha!

    Reply
    1. The Baker's Hotline

      George, if you use bread flour in this recipe, the crust will be less tender and more chewy. You also will want to use slightly more water (about 3/4 plus 1 1/2 tablespoons), as bread flour is more absorbent than all-purpose flour. Feel free to add additional water or flour as needed in order to make a soft, slightly tacky dough. Happy baking! Kye@KAF

  99. Lulu

    This may be a silly question, but once you have your oven and steel preheated and then turn on the broiler does your oven setting shutoff? I can only have one or the other on at a time…

    Reply
    1. Susan Reid

      You make a good point, Lulu, but the pizza stone will retain enough heat to finish the job, and by the time you’re moving to broiler mode the pie will be mostly done anyhow. Susan

  100. Charla

    I have made this pizza crust many times and we love it! I would like to incorporate more whole wheat flour and possibly sourdough starter instead of a dry yeast. Can you tell me your thoughts and how I might accomplish this, and still produce this beautiful crust?

    Reply
    1. The Baker's Hotline

      We’re glad you’re so enjoying this recipe, Charla! Either or both of these substitutions can work, but we’d suggest trying them one at a time, at least at first, so that you can judge the results of each for yourself. For sourdough starter, try subbing 8 oz (1 cup) of fed starter for 4 oz (1 cup) of the flour and 4 oz (1/2 cup) of the water called for in the dough. Our White Whole Wheat Flour would make for an especially good substitution, as it’s lighter in color and milder in flavor than traditional whole wheat. You can sub it for up to 25% of the total amount of flour without having to make any other adjustments. Much more than that, and you will start to notice differences in texture, flavor and color that may or may not be to your liking. Mollie@KAF

    2. The Baker's Hotline

      Charla, feel free to replace about half of the all-purpose flour in this recipe with whole wheat flour without making any other changes. You’re welcome to exceed this amount, but you’ll likely need to add slightly more liquid and you might notice the crust will be heavier and less tender. As for the sourdough starter, we have a delicious recipe for Sourdough Pizza Crust, or you can check out the article on our blog about adding sourdough to a recipe. Either approaches are bound to produce delicious results! Kye@KAF

  101. Jan Niemann

    I’ve been on the celiac diet for almost 7 years. I was also grain, soy, chocolate, egg, dairy free. There wasn’t much left to eat! About 1 1/2 years ago I found that I could eat eggs if mixed with something else. Then all the new things started coming out and I tried some of the flours that were comprised of just starches. Not so good!

    I saw your ad somewhere and began trying the flours. I found that I could use them some of the time, like once or twice a week. I don’t mind telling you how thrilled I am at the taste of everything. Yesterday I made the English muffins with the sourdough. Oh, Oh, Oh! Even my husband is happy to eat what I eat now.

    Thank you ever so much for being diligent about finding the right way. I can’t help but think that at least one of you suffers from this malady??

    Reply
    1. The Baker's Hotline

      Jan, we know how challenging it can be to bake delicious, gluten-free treats, and it’s truly our pleasure to be able to help. Happy gf baking to you! Mollie@KAF

  102. Donna Ferrante

    We have been making pizza at home (and always trying new methods) ever since retirement. Our current favorite is using OO flour and instant yeast, which turns out much like your description; not much kneading, at least 24 hours in the fridge. Now I’m going to try your recipe. One suggestion, if you use parchment there is no need to trim it and leave it under the pizza. Simply wait about 5 minutes and then pull it out from under the pie — leaves the crust right on the stone/steel to finish baking and eliminates the burning parchment.

    Reply
  103. Michael C.

    hello-
    I substituted 40 grams of levain for the IDY. After 24 hours, the dough had (i assume) overproofed. It was sticky and slack.

    The levain was young. 4 hours old since i began it. 100 hydration. Rye flour. I cooked up two perfect loaves of sourdough this morning (good spring)

    1. Did I add the wrong amount of levain?
    2. Can you do no-knead at 80 degrees for 24 hours with levain
    3. Should I have done some turn and folds?

    Thanks!

    Reply
    1. The Baker's Hotline

      Michael- That’s a great healthy rye levain that just needs a bit or wrangling! It sounds as if your levain was much more active than our 1/8 teaspoon yeast, which contributed to the sticky, slack dough (you described an overrisen dough perfectly!). However, there really isn’t a definitive formula to quantify yeast to levain, compounded by the time at room temperature. If you’d like to try this one again, you can play with the following factors: reduce the levain; use a cooler temperature for the dough to slow the rise; add in a few turns to strengthen the dough if it is slack, and be prepared to chill the dough if you sense it is rising faster than you’d like. Our kitchen hasn’t tried this variation out, but you’ve definitely inspired us to play with our food! Laurie@KAF

  104. Nancy Vogel

    I’m dying to try this recipe. we’re always looking for a better pizza dough. I especially like to bake pizza on the barbecue in the summer with a high temp(600 degrees), the rotisserie burner on, and on a pizza stone. For people with a cold kitchen, they should check out the Taylor Proof Box from KAF.I love it both summer( because of air conditioning) and winter. It makes a huge difference in proofing dough or shaped bread.

    Reply

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