With so many pizza recipes these days and not enough clear, quality education on making pizza at home, I’ve decided to share with you my recipes and techniques that will turn homemade pizza from a cringe and frustrating experience into a family victory tradition that will save you money in the longrun and get you restaurantquality pizza at home. I hope you stick around!
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In this video, I give you stepby step instructions on how to succeed making my “Best Pizza Dough” recipe.
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Here are some other details that I didn’t mention in the video:

Once the salt is added, mix on medium speed for about 3 mins. It doesn’t need to knead any longer than that due to fermentation. The gluten matrix will have plenty of time to form!
I like using active dry yeast because I can get a large amount of it at Costco (I make a loooot of pizza). You can absolutely use instant yeast you do not need to hydrate this in water before mixing dough all together.
I don’t notice a difference using honey vs sugar, so use whichever you’d like!
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Here is my recipe for reference:

Posted @withregram • @thebkydpalate BEST PIZZA DOUGH Over 3 years deep into making pizza at home, I’ve fallen in love with the process and never crave togo. With a little planning ahead, you can make the best homemade pizza of your life!
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Yield: 8 Fermented 9.5oz Dough Balls
Total Time: 2472hrs
Pizza Style: Pizza Classica
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INGREDIENTS
YIELD: 4 DOUGHS
14oz room temp water
1tsp active dry yeast
23oz bread flour
2.5Tbsp olive oil
2tsp salt
2tsp sugar or honey
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INSTRUCTIONS
STEP 1: Weigh water and add yeast to the warm water (approx. 98°F) in a mixing bowl, and set aside. Get another large bowl and weigh out the flour.

STEP 2: Add olive oil to the water and yeast. Add generous amounts of the flour mixture to the water mixture 1 cup at a time (if machine mixing). If hand mixing/kneading, pour all of the flour mixture into the water mixture. Add salt halfway thru kneading to avoid killing the yeast. Knead/mix for 3 mins or until reasonably together, not perfect.

STEP 3: Place into airtight container with enough room for dough to double in size. It’s okay if it doesn’t double in size while fermenting in the fridge. Cover top of dough with plastic wrap to prevent “elephant skin”. Immediately move to fridge to bulk ferment for a min of 12hrs and max of 36hrs.

STEP 4: After bulk fermentation, cut into 9.510oz dough balls (comfortable 12” medium pizzas) and place into airtight containers. If making pizza that night, allow dough balls to sit at room temp for at least 1hr before stretching. Dough balls can continue to individually ferment in fridge for up to 1 week.
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Pizza oven: HALO Versa 16 (https://halopg.com/product/versa16...)
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Other supplies: https://linktr.ee/thebkydpalate?fbcli...
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Wooden cups by https://barebonesliving.com/collectio...
Wooden bowls found at TJMaxx
Kitchen scale from Walmart
KitchenAid found on fb marketplace 2 years ago. Works like a charm!
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As always, please let me know if you have any questions! Looking forward to helping my fellow pizza lovers out there