How do I make pizza dough at home?

Weigh flour, water, salt, and yeast. Mix, rest, ball, ferment. Start with the New York dough if you have a kitchen oven, or the Neapolitan dough if the outdoor oven is already hot.

Can I use all-purpose flour for pizza dough?

Yes. It will work. Bread flour or 00 is better for stretch. All-purpose is how a lot of weeknight pies get made. Weigh it either way.

How long does pizza dough need to rise?

Same-day: a few hours on the counter. Better: 24–72 hours in the fridge. Cold ferment is flavour. Rushing is how you get cardboard.

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How to make pizza dough

How to make pizza dough at home: Neapolitan, New York, same-day, overnight cold ferment, gluten-free — which dough, which flour, and when a bag of mix is honest.

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Measurements

Dough calculator — grams and cups

The dough is the pizza. Sauce and cheese are toppings. If the dough is wrong, the oven cannot save it.

Which dough tonight

Pick the recipe for the oven you have, not the one you saw on a 480°C (900°F) reel.

Dough	Same day	Cold ferment	Hot outdoor oven	Steel / kitchen oven	Weigh it
Neapolitan	No	Sometimes	Yes	No	Yes
New York	Sometimes	Yes	Sometimes	Yes	Yes
Same-day	Yes	No	Sometimes	Yes	Yes
Overnight cold ferment	No	Yes	Yes	Yes	Yes
No-knead	No	Yes	Sometimes	Yes	Yes
Caputo mix	Yes	No	Sometimes	Sometimes	Sometimes
Bought ball	Yes	No	No	Yes	No

Tick = yes. Dash = no or not the job. Bar = only sometimes.

What to buy

Every row is a product we would buy. The tomato button opens Amazon. Prices and stock live there.

OXO Good Grips Kitchen Scale
Scale
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Caputo 00 Pizzeria Flour
Flour
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King Arthur 00 Pizza Flour
Flour
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King Arthur Bread Flour
Bread Flour
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SAF Instant Yeast
Yeast
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Caputo Pizza Dough Mix
Premade Dough
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Store-Bought Pizza Dough
Premade Dough
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Ooni Koda 16 Pizza Oven
Pizza Oven
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As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.

Weigh everything. Hydration is water as a percent of flour — 60–65% for most home pies. Salt at about 2.5–3%. Instant yeast in grams, not a whole packet unless you like beer.

If you have never fermented overnight, do not buy a Dome. Make the same-day dough, then the overnight cold ferment, then pick an oven you will actually light.

What owners repeat

Not planted quotes and not five-star theatre. These are the two lines that keep showing up when people have paid: the reason they keep it, and the reason someone sends it back.

A scale
They keep it becausePizza is baker’s percent. Water as a percent of flour. Cups are a guess.
They complain thatPeople buy an Ooni first. That is backwards. Weigh flour before you buy fire.
A bought ball
They keep it becauseTuesday. Sit it out an hour. Sauce, cheese, bake. No shame.
They complain thatIt will not leopard like a three-day cold ferment. Do not pretend it will.

Common questions

How do I make pizza dough at home?: Weigh flour, water, salt, and yeast. Mix, rest, ball, ferment. Start with the New York dough if you have a kitchen oven, or the Neapolitan dough if the outdoor oven is already hot.
Can I use all-purpose flour for pizza dough?: Yes. It will work. Bread flour or 00 is better for stretch. All-purpose is how a lot of weeknight pies get made. Weigh it either way.
How long does pizza dough need to rise?: Same-day: a few hours on the counter. Better: 24–72 hours in the fridge. Cold ferment is flavour. Rushing is how you get cardboard.

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Also read Caputo 00 vs King Arthur pizza flour, Pizza starter kit, Pizza oven temperature, Best yeast for pizza dough.

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