Reference video: How to Make Pizza Dough at Home — Making Pizza Dough from Scratch. Watch it for the exact step-by-step timeline and technique; the outline below covers the general method.
For exact ingredient weights by batch size (1-4 doughballs, 66% hydration, 0.3% yeast, 2.2% salt), see Pizza Dough Calculations.
Method (Stand Mixer, Spiral Hook)
- Yeast + water. Add the yeast to the water in the mixer bowl and mix briefly to combine.
- Add half the flour. Mix on low speed until combined.
- Add salt and remaining flour. Add the salt along with the rest of the flour, then mix on low until the dough comes together and is smooth and elastic.
- Rest. Cover and let the dough rest for 1 hour at room temperature.
- Divide and ball. Divide the dough into portions matching your target doughball weight (see the Calculations page) and shape each into a tight ball.
- Cold proof. Refrigerate the balled dough for 24+ hours.
- Temper. Take the dough out of the fridge 1-4 hours before shaping, letting it come back to room temperature.
- Shape and bake. Gently stretch each ball into a round, add toppings, and bake as hot as your oven/setup allows for a good crust.
Notes
- Always weigh ingredients using baker’s percentages rather than volume for consistency — see the Calculations page.
- Adjust hydration down slightly if working in a humid environment or with lower-protein flour.
- Salt is added after the first half of flour (not with the yeast) to avoid direct contact slowing yeast activity.
- The 1-hour rest after mixing lets the gluten relax before dividing; the real flavor development happens during the 24+ hour cold proof.