Video summary

Best Homemade Pizza Dough Recipe | How To Make Pizza Crust

Main summary

Key takeaways

Cooking

Presenter / Source

Natasha of NatashasKitchen.com (video: “Best Homemade Pizza Dough Recipe | How To Make Pizza Crust”)

Ingredients (with quantities)

  • Warm water: 1 1/4 cups (105–110°F, not hot)
  • Fine sea salt: 1/2 Tbsp
  • Honey: 1 tsp
  • Active dry yeast: 1/2 tsp (proofed ~5 minutes)
  • All-purpose flour: 3 1/3 cups (or 420 g)
  • Olive oil (for bowl): “simple light olive oil” (enough to lightly oil the bowl)
  • Flour for work surface: for dusting (amount not specified; use as needed)

Topping / sauce (example variation used)

  • Shredded mozzarella cheese: “generous amount”
  • Sauce options mentioned (linked):
    • Best homemade red sauce
    • Creamy white Alfredo pizza sauce

Equipment / Prep

  • Large mixing bowl
  • Firm spatula
  • Plastic wrap (to prevent film and cover while rising/refrigerating)
  • Work surface + flour for dusting
  • Optional: flexible food scraper (to get dough from the bowl)
  • Lightly oiled bowl (for refrigerating dough)
  • Pizza stone in the center of the oven
  • Pizza peel for transferring dough
  • Optional: pizza making kit (mentioned as helpful)

Step-by-step Method (with key timings/temperatures)

1) Proof / activate yeast

  1. Combine warm water (105–110°F), fine sea salt, and honey; stir to dissolve.
  2. Sprinkle active dry yeast (1/2 tsp) on top.
  3. Proof for ~5 minutes.

2) Mix and knead dough

  1. Add flour (3 1/3 cups / 420 g) to a large bowl and make a well in the center.
  2. Stir the yeast mixture quickly, then pour into the flour well.
  3. Stir with a firm spatula until wet and dry are combined.
  4. Knead by hand ~2 minutes (or just until no flour streaks remain and ingredients are blended).
    • Dough should feel pretty sticky while kneading, but when touched with clean, dry fingertips, it should barely stick.

3) First rise (room temperature)

  1. Cover tightly with plastic wrap (to prevent film on the dough).
  2. Let rise at room temperature for 4–5 hours, until doubled.
  3. Keep proofing dough never above 110°F (above that can deactivate/kill yeast).

4) Shape, fold, and ball

  1. Flour the worktop generously; scrape dough out.
  2. Lightly flour and turn the dough so it isn’t sticking.
  3. Divide dough equally in half (makes two 10–12 inch crusts).
  4. Fold each piece 8 times:
    • Fold edges into the center gently (like closing a book).
    • Don’t squeeze; keep hands lightly floured.
    • After the last fold, seal edges at the bottom and form a ball.
  5. Place balls seam side down.

5) Cold fermentation (make-ahead)

  1. Transfer each ball to a lightly oiled bowl, seam side down.
  2. Cover tightly and refrigerate at least 24 hours up to 5 days.
    • Called cold fermentation/fomentation; helps flavor and bubbles.

6) Bring dough to room temp + preheat oven

  1. About 1 hour before using, remove dough from fridge to reach room temperature.
  2. A few minutes before forming, preheat oven with pizza stone in center to 550°F.
  3. Ensure oven is fully preheated before forming pizza.

7) Form crust (stretch)

  1. Transfer dough to a well-floured surface; lightly dust top.
  2. Gently push in the center with fingertips.
  3. Lift and roll/stretch dough over knuckles, working around in a circle:
    • Leave about a 1-inch crust rim.
    • Make crust thicker at the edges so the rim puffs.
  4. Target 10–12 inches; it will shrink slightly, so stretch a bit larger than expected.
  5. Transfer dough to a floured pizza peel.
  6. Do not pop the big bubbles—shake gently to confirm it isn’t sticking.

8) Sauce & bake (example: cheese pizza)

  1. Add toppings (chef used cheese pizza):
    • Sprinkle generous shredded mozzarella.
    • (Sauce options mentioned but not used in the cheese-pizza example:)
      • Red sauce (linked)
      • Creamy white Alfredo sauce (linked)
  2. Just before baking, give a quick shake to ensure it isn’t sticking to the peel.
  3. Bake on the hot stone at 550°F for 8–10 minutes.
  4. Doneness cues:
    • Edges puffed and golden-brown
    • Cheese bubbling

9) Cool and serve

  1. Transfer to a cutting board and let cool slightly before serving.

Key Techniques / Chef Tips (for texture)

  • Cold fermentation (24 hours–5 days) is essential for bubbles and flavor—“fancy pizza places” style.
  • Hand-knead briefly (about 2 minutes) until smooth/blended; dough should be “barely stick” on fingertips.
  • Gentle folding (eight folds) strengthens gluten threads and helps trap CO₂ for bubbles.
  • When shaping: keep dough thicker at the rim for that puff.
  • Preserve bubbles—don’t pop them.
  • Bake at high heat (550°F) for crispness.

Common Mistakes to Avoid (implied)

  • Letting dough rise above 110°F during proofing (can deactivate yeast).
  • Skipping plastic wrap coverage (prevents a film forming on dough).
  • Popping bubbles during transfer/formation.
  • Not fully preheating the oven/stone before baking (emphasized as important).

Variations Mentioned

Sauce options (linked)

  • Homemade red pizza sauce
  • Creamy white Alfredo pizza sauce

Topping example used

  • Mozzarella for a cheese pizza

Notes on Serving / Presentation

  • Crust texture described: thin in center, puffed outer rim.
  • Finish look: gorgeous crust, crisp edges, bubbling cheese.
  • Cool slightly, then cut/serve (chef notes kids like it; a taste test follows).

Original video