Perfect Homemade Pizza Dough Recipe — 65% Hydration for Crispy Crust

Our updated Homemade Pizza Dough recipe is easier and better than ever. With a simple preparation and an overnight cold ferment, this dough develops superior flavour and a light, airy texture. It’s easy to work with and yields delicious pizzas you’ll want to make again and again.

We’ve been making pizza for years and have refined our method since the original 2017 post, so this is a full rewrite to reflect how we make pizza now.

This dough is formulated at 65% hydration for an ideal balance of ease and openness in the crust.

If you make pizza often, a pizza stone or steel and a pizza peel are worth the investment — they simplify the process and improve results.

Use the table of contents to jump to any section, or scroll down to the full recipe to get started. Enjoy!

Table of Contents

• The new and improved dough vs the original
• Notes on hydration
• Ingredient notes
• Visual walk-through of the recipe
• Recipe tips
• FAQs
• Pizza recipe to try
• Full Recipe

The new and improved dough vs the original

• Minimal yeast – We significantly reduced the yeast to 1 g (¼ teaspoon) of instant yeast. This lower amount extends fermentation and results in a lighter texture.
• Overnight proof – A long, cold fermentation overnight produces a more open crumb and deeper flavour.
• No rolling pin – We shape pizzas using gentle stretching and gravity rather than a rolling pin, which preserves the airy crust and works well for round and tray pizzas.

Notes on hydration

Hydration affects crumb structure and handling. Higher hydration yields a lighter, airier dough but becomes more challenging to shape.

Over 65% hydration, dough needs quicker, more confident handling. For a reliable, user-friendly everyday pizza dough, 65% is our recommended compromise between ease and an open, tender crust.

Ingredient notes

• Flour – We recommend Italian Tipo 00 flour with at least 12% protein. It produces an elastic dough and fine crumb. Use what’s available locally, but check protein content for best results.
• Instant yeast – This can be mixed directly into the flour. If your yeast requires activation in water, reserve a small portion of the water for that step and follow the yeast package instructions.
• Semola Rimacinata – Use semola or fine cornmeal to dust the peel or tray. It doesn’t stick to hands or absorb into the dough like flour, and it helps slide the pizza off the peel easily.

Step 1 – Combine flour, water and yeast until a dough forms. A stand mixer with a dough hook speeds this up, but you can mix in a bowl and finish by hand. Cover and rest 30 minutes.

Step 2 – Add the salt and knead for 10 minutes with the dough hook or by hand.

Step 3 – Shape the dough into a ball, return it to the bowl, cover and proof for about 4 hours or until doubled.

Step 4 – Turn the dough out and divide into four pieces. We usually weigh each at 235–240 g, but exact weight isn’t essential.

Step 5 – Form each piece into a smooth ball by folding the edges into the center, flipping seam-side down, and cupping your hands while rotating the dough on the work surface. Place each ball in its own small bowl.

Step 6 – Cover the bowls with plastic wrap and cold ferment in the fridge for 18–48 hours.

Step 7 – Remove dough from the fridge 2–3 hours before baking to come to temperature. Preheat the oven to its highest setting. If using a pizza stone, place it in a cold oven and preheat for 45–60 minutes.

Step 8 – Dust the work surface generously with semola and place a dough ball on top, coating both sides. Press your fingers about 1/2 inch from the edge and work toward the center to form a small base.

Step 9 – Stretch the dough by rotating it in your hands or letting gravity help as you turn it in a circle. Avoid overworking the dough; gentle handling preserves air in the crust.

Recipe tips

• Weigh the ingredients – Use a kitchen scale for the flour and water for reliable results. Cup measurements vary a lot and can affect hydration and texture.
• Dough consistency – If the dough feels sticky, lightly dust your hands with flour, but avoid adding too much. Hydration varies with flour brand and room temperature.
• Cook time – Baking time depends on oven type and temperature. A home oven at ~270°C (518°F) with a pizza setting and a stone can bake a pizza in about 5 minutes; less powerful ovens may take closer to 10 minutes.