Pizza Dough FAQ
Last updated: February 1, 2026 · 28 questions answered
Everything you need to know about making pizza dough at home, from hydration and flour to fermentation and troubleshooting.
🍮 Dough Basics
What hydration is best for Neapolitan pizza?
Traditional Neapolitan pizza uses 60-65% hydration. This creates a soft, pliable dough that chars beautifully in a high-temperature oven (800-900°F). If you're new to pizza making, start at 60% and work your way up as you get more comfortable.
Why is my pizza dough sticky?
Sticky dough is usually caused by too much water (high hydration) or under-kneading. Try reducing hydration by 2-3%, or knead for a few more minutes until the dough becomes smooth and less tacky. Also, make sure your flour is fresh - old flour absorbs less water.
Why does my dough shrink back when I stretch it?
Dough that springs back is under-proofed or the gluten is too tight. Let it rest 15-30 more minutes at room temperature to relax the gluten. Also, avoid overworking the dough - handle it gently and let gravity do most of the stretching.
How do I know when my dough has proofed enough?
Well-proofed dough will have roughly doubled in size and feel light and airy. The poke test works well: press a floured finger into the dough. If it springs back slowly and leaves a slight indent, it's ready. If it springs back quickly, it needs more time.
Can I make pizza dough without yeast?
Yes, using sourdough starter or baking powder. Sourdough pizza requires a mature starter and longer fermentation (8-24 hours) but produces complex flavors. For quick results, some recipes use baking powder, though this creates a different texture than yeast-leavened dough.
What temperature should pizza dough be when shaping?
Pizza dough should be at room temperature (65-75°F / 18-24°C) before shaping. Cold dough straight from the fridge is too tight and will spring back when stretched. Remove your dough balls from the refrigerator 1-2 hours before you plan to shape them, and let them rest covered on the counter until they feel soft and pliable.
What does hydration mean in pizza dough?
Hydration is the ratio of water to flour expressed as a percentage. A dough with 65% hydration has 65g of water for every 100g of flour. Lower hydration (55-60%) produces a stiffer, easier-to-handle dough with a denser crumb. Higher hydration (65-75%) creates a wetter, stickier dough that yields a lighter, more open crumb with bigger air pockets.
Can I make pizza dough ahead of time?
Absolutely — making dough ahead of time actually improves it. A slow, cold fermentation in the refrigerator develops deeper flavor and better texture than a quick same-day rise. Prepare your dough 1-3 days before you need it, portion it into balls, and store them in lightly oiled, sealed containers in the fridge. Just remember to pull them out 1-2 hours before shaping.
🌾 Ingredients
Can I use bread flour instead of 00 flour?
Yes! Bread flour works well for pizza, especially New York and Detroit styles. It has higher protein content (12-14%) which creates a chewier texture. For Neapolitan, 00 flour is preferred for its finer grind and lower protein, but bread flour is a solid substitute.
How much salt should I use in pizza dough?
Most pizza doughs use 2-3% salt (baker's percentage). Salt strengthens gluten, controls fermentation, and adds flavor. Too little salt makes dough slack and bland; too much inhibits yeast and makes the dough tough. Start with 2.5% and adjust to taste.
What's the best way to measure flour - by weight or volume?
Always measure by weight using a digital kitchen scale. Cup measurements can vary by 20-30% depending on how flour is scooped. A $15 digital scale is the single best investment for consistent dough. Our calculator provides weights in grams and ounces.
Can I use all-purpose flour for pizza dough?
Yes, all-purpose flour works for pizza dough and is a good starting point for beginners. It has moderate protein (10-12%), which produces a softer, more tender crust than bread flour. It's ideal for thin and crispy styles but may not develop as much chew for New York-style. For best results, look for unbleached all-purpose flour, which has slightly more protein and better flavor.
Should I use olive oil in pizza dough?
It depends on the style. Olive oil adds tenderness, flavor, and a slightly golden color to the crust. New York, Detroit, and thin-and-crispy styles typically include 2-5% olive oil. Traditional Neapolitan dough does not use oil, keeping the dough lean for that characteristic puff and char. If you want a softer, more forgiving dough that's easier to stretch, a small amount of oil helps.
⏳ Fermentation & Yeast
How long should I cold ferment pizza dough?
Cold fermentation (fridge at 38-40°F) typically takes 24-72 hours. 24 hours is the minimum for flavor development. 48-72 hours produces more complex flavors and better browning. Dough can be held up to 5 days, but may become harder to stretch.
What's the difference between instant and active dry yeast?
Instant yeast (also called rapid-rise or bread machine yeast) can be mixed directly into flour. Active dry yeast needs to be dissolved in warm water first and requires 25% more than instant yeast for the same rise. Our calculator automatically adjusts the amount when you select your yeast type in Advanced Options.
What water temperature should I use?
Water temperature affects fermentation speed. For cold ferments (24-72 hours), use cold water (55-60°F / 13-16°C) to slow down yeast activity. For quick same-day doughs, use warm water (100-110°F / 38-43°C) to speed up the rise. Room temperature water works for medium ferments.
Can I freeze pizza dough?
Yes! After the dough balls are shaped, wrap tightly in plastic and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature (1-2 hours) before stretching. Frozen dough may be slightly less extensible.
How long can I cold ferment pizza dough?
Most pizza dough can be cold fermented in the refrigerator for 1 to 5 days. The sweet spot for flavor and texture is typically 48-72 hours. Beyond 5 days, the dough may over-ferment, becoming overly sour, difficult to stretch, and prone to tearing. If you need to store it longer, freezing is a better option.
Why does my pizza dough not rise?
The most common cause is dead or expired yeast — check the expiration date and proof your yeast in warm water (100-110°F) with a pinch of sugar to confirm it's active. Other causes include water that was too hot (above 120°F kills yeast), too much salt added directly on top of yeast, or a cold environment that slows fermentation significantly. Make sure your dough is in a warm spot (75-80°F) for the bulk rise.
🛠 Techniques & Troubleshooting
What's the difference between poolish and biga?
Poolish is a liquid pre-ferment (100% hydration) that produces a more open crumb and mild, slightly tangy flavor. Biga is stiff (50-60% hydration) and creates a more complex, wheaty flavor with a tighter crumb structure. Both improve flavor and dough extensibility.
Why use baker's percentages?
Baker's percentages express all ingredients relative to flour weight (flour = 100%). This makes scaling recipes easy - just multiply the flour weight and everything else scales proportionally. It also helps you compare recipes and understand the ratios that make each style unique.
How do I adjust for humid weather?
In humid conditions, flour absorbs moisture from the air, effectively increasing your hydration. Reduce water by 2-3% (our calculator has a humidity toggle for this). You may also need to extend bulk fermentation time as humid dough ferments faster.
Do I need a pizza oven to make great pizza?
No! While pizza ovens reach 800-900°F for authentic Neapolitan pizza, home ovens at 500-550°F can make excellent pizza. Use a pizza steel or stone, preheat for at least 45 minutes, and position the rack at the top. For Detroit and pan pizzas, a standard oven works perfectly.
Why is my pizza dough too elastic and won't stretch?
Overly elastic dough that snaps back is usually caused by tight gluten that hasn't had time to relax. Let the dough rest at room temperature for 20-30 minutes before trying again. Other causes include using high-protein flour, over-kneading, or shaping the dough while it's still cold from the fridge.
What's the best pizza stone or pizza steel?
A pizza steel is generally the best choice for home ovens because steel conducts heat 18 times faster than stone, giving you a crispier, more charred crust in less time. A 3/8-inch thick steel plate is ideal. Pizza stones work well too and are more affordable — choose one at least 1/2-inch thick for better heat retention. Preheat either option for at least 45-60 minutes at your oven's maximum temperature.
How do I convert a recipe to baker's percentages?
Divide the weight of each ingredient by the total flour weight, then multiply by 100. For example, if a recipe uses 500g flour and 325g water, the hydration is (325 / 500) x 100 = 65%. Do this for every ingredient and you'll have a complete baker's percentage formula that's easy to scale up or down. Our calculator uses baker's percentages natively, so you can plug in any style's ratios directly.
What's the difference between Neapolitan and New York pizza dough?
Neapolitan dough is simpler — just flour, water, salt, and yeast — with lower hydration (60-65%) and uses finely milled 00 flour. It's baked at extremely high temperatures (800-900°F) for 60-90 seconds. New York dough adds olive oil and sugar, uses bread flour or high-gluten flour, runs slightly higher hydration (63-68%), and bakes at lower temperatures (500-550°F) for 8-12 minutes, producing a chewier, foldable slice.
How do I get a crispy pizza crust at home?
The keys to a crispy home crust are maximum heat and a good baking surface. Preheat your oven to its highest setting (500-550°F) with a pizza steel or stone on the top rack for at least 45 minutes. Use a lower hydration dough (55-62%), stretch it thin, and don't overload the toppings. For extra crispiness, brush the bottom of the crust lightly with olive oil before baking.