This is the pizza dough I keep going back to. It’s simple, consistent, and built for a long, cold ferment that develops great flavor and texture. The dough uses King Arthur All-Purpose Flour at about 60% hydration, producing a crust that stretches easily, bakes up crisp underneath, and still has plenty of chew. Make a single batch for two pizzas or double it when you’re feeding a crowd.
Single Batch – 2 Dough Balls
Yield: Approximately 803g total dough • 2 dough balls at about 402g / 14oz each
- 485g King Arthur All-Purpose Flour (100%)
- 290g Cold Water (59.8%)
- 1.2g Instant Dry Yeast (0.25%)
- 12g Salt (2.5%)
- 10g Oil (2.1%)
- 5g Sugar (1%)
Double Batch – 4 Dough Balls
Yield: Approximately 1,606g total dough • 4 dough balls at about 402g / 14oz each
- 970g King Arthur All-Purpose Flour (100%)
- 580g Cold Water (59.8%)
- 2.4g Instant Dry Yeast (0.25%)
- 24g Salt (2.5%)
- 20g Oil (2.1%)
- 10g Sugar (1%)
Dough Process
- Add the ingredients to the mixer and mix on low speed for approximately 10 minutes, until the dough is smooth and well developed.
- Cover the dough and allow it to rest at room temperature for 30 minutes.
- Perform one set of stretch and folds. Cover and rest for 20 minutes. Repeat until you have completed 4 sets of stretch and folds total.
- After the final fold, divide the dough into equal portions: 2 dough balls for a single batch or 4 dough balls for a double batch. Each ball should weigh approximately 400g.
- Shape each portion into a tight dough ball, pinching the seam closed underneath.
- Place each dough ball seam-side down into a lightly oiled, covered container.
- Refrigerate for 2–3 days to cold ferment and develop flavor.
- On pizza day, remove the dough from the refrigerator about 2–3 hours before baking. Keep covered and allow it to come to room temperature before stretching.
Pizza Size Reference
- 400g dough ball: approximately 14″ pizza with a substantial NY-style crust
- 500–600g dough ball: approximately 16″ pizza, depending on your preferred crust thickness
Cold Ferment
This dough is designed to benefit from time in the refrigerator. A 2–3 day cold ferment allows the yeast to work slowly, developing more flavor while helping the dough become easier to stretch. For the best results, keep the dough balls covered throughout the cold ferment so the surface does not dry out.
A Note on Yeast
This recipe uses instant dry yeast, which can be added directly to the dough without proofing it in water first. Because the dough undergoes a long cold ferment, only a small amount of yeast is needed. For the most consistent results, weigh the yeast with a gram scale rather than measuring by volume.