My Go-To Pizza Dough Recipe (10 Years in the Making)

Written By Eric Grass

This pizza dough recipe has been a work in progress for over 10 years. I’ve tweaked amounts, tested different spices, adjusted rise times, and experimented with fermentation more times than I can count. After all that trial and error, this is the version I keep coming back to. Every link that is in this blog is to show you exactly what I use!

This recipe makes:

  • 4 twelve-inch pizzas, or

  • 2 large 18–20 inch pizzas

You can use a pizza stone, pizza steel, brick oven, outdoor pizza oven, or standard pizza pans. I’ll link all the tools and ingredients I personally use throughout the post.

Let’s roll right into it 🍕👇

Ingredients

  • 1 cup semolina flour (I use Bob’s Red Mill)

  • 3–3½ cups ’00 pizza flour

  • 4½ teaspoons instant yeast or active dry yeast

  • 1 tablespoon cane sugar

  • 2½ teaspoons pink Himalayan salt

  • 4 tablespoons olive oil

  • 1½ cups cold water

  • 1 tablespoon ground cumin

  • 2 tablespoons minced garlic

  • 2 teaspoons black pepper

  • 1 teaspoon ground paprika

  • 2 teaspoons oregano leaves

  • 2 teaspoons basil leaves

Step-by-Step Instructions

Step 1: Wake Up the Yeast

Add the yeast to the 1½ cups of cold water and let it dissolve for 4–5 minutes. This step is especially important if you’re using active dry yeast, as it helps break down the outer shell and ensures a better rise.

Step 2: Mix the Dry Ingredients

In a large mixing bowl (stand mixer bowl or regular bowl both work), add:

Step 3: Add the Water

Pour in the yeast-water mixture. Mix by hand until combined. At this stage, the dough will look watery and goopy—that’s exactly what you want. This is the mixer I use. Link: https://amzn.to/4bL5OJ9

Step 4: Build the Dough

Add 1¾–2 cups of ’00 flour. This is where I switch to my stand mixer with a dough hook, but you can continue by hand if needed.

You’re looking for dough that:

  • Slightly sticks to the bottom of the bowl

  • Feels tacky, not wet

  • Can be picked up and folded without leaving a mess

If it feels too stiff, add small splashes of cold water. Too sticky? Add small amounts of flour. This is about feel—trust your hands.

Step 5: Knead

Knead the dough for 5–6 minutes (machine or by hand). When it’s done, the dough should be smooth and elastic.

Step 6: First Rise

Lightly coat a bowl with olive oil. Shape the dough into a tight ball, place it in the bowl, and lightly spray or brush the top with olive oil.

Cover with plastic wrap and let rise for at least 90 minutes, or until doubled in size.

Step 7: Divide the Dough

Transfer the dough to a dough box or container.

Cut into:

  • 4 equal balls for 12-inch pizzas, or

  • 2 equal balls for large pizzas

Keep dough balls spaced about 2 inches apart.

Step 8: Cold Fermentation

Place the dough in the refrigerator to ferment.

  • Overnight works great

  • 1–2 days is even better

  • I don’t recommend going past 72 hours

The longer it ferments (within reason), the more flavor you’ll get.

Step 9: Bring to Room Temp

Remove the dough from the fridge about 2 hours before baking. Let it rest at room temperature so it becomes easy to stretch.

Step 10: Preheat Your Oven

Step 11: Stretch the Dough

Stretch to your desired size. I have a dough mat that allowes me to stretch it to the perfect size.

  • Press the dough about ½ inch from the edge to form the crust

  • Push the center outward toward the edges

  • Stretch gently with your hands

You should be able to see a little light through the dough without tearing it.

Step 12: Build & Bake

Dust your pizza peel or work surface with semolina flour—all we care about is preventing sticking.

Build your pizza, but go easy on the sauce to keep the crust crunchy. Bake until it’s cooked to your liking.

Once out of the oven, let the pizza rest on a wire rack before slicing. I usually let one rest while the next pizza bakes.

Final Thoughts

The result is a crust that’s crunchy on the outside, airy on the inside, and packed with flavor. Once you start making your own dough, you’ll naturally want to experiment—I know I did (and still do).

This recipe is a solid stepping stone into more advanced pizza-making and a reliable way to avoid floppy, dense dough. Whether you’re trying to impress a date, show off at a house party, or just feed your family really good pizza, this crust gets it done 🍕

Happy baking!

Eric Grass
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