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Not difficult, always worth it.<\/em> That\u2019s homemade pizza dough\u2019s new tagline (I\u2019ll send the invoice later). And unlike most slogans, it\u2019s actually true. You don\u2019t need any technical ability to properly make dough from scratch. You just need patience\u2014and maybe a bit of yeast. Other than that, there\u2019s nothing to it. The best part? Most pizza doughs hold up in the freezer, meaning if you double or triple any of these recipes, pizza night can become a last-minute meal any night of the week.<\/p>\n To help get your pizza night (impromptu or not) started, we gathered seven of our best pizza dough recipes\u2014all of which happen to be tested and approved by our Test Kitchen.<\/p>\n A riff on his own no-knead bread technique, Jim Lahey\u2019s dough is both easy and reliable. As is the case with many pizza dough recipes, this dough must proof (allow for the yeast to ferment, release gas, and expand the dough) for at least 18 hours. If you\u2019re looking for a straightforward, classic pizza dough you can make from home, start here.<\/p>\n Deep dish is the perfect at-home pizza. Unlike Neapolitan\u2014which is typically cooked between 800 and 1000 degrees Fahrenheit\u2014deep dish<\/a> is baked at a relatively cool 375 degrees, a temperature every oven should reach. Here\u2019s the only catch: Unless you\u2019re in Chicago, odds are you won\u2019t find deep dish dough nearby (if, say, you were looking to buy some instead of making your own). But don\u2019t worry, Erin McDowell has you covered. Her dough is precise, quick to make (only needs an hour to proof), and the right balance of pillowy and crispy.<\/p>\n Amber Wilson\u2019s dough relies on an unusual (but highly effective) time-saving technique: While mixing the dough, heat the oven to 200 degrees Fahrenheit. Once it fully heats, turn the oven off. Instead of proofing the dough somewhere on your counter, place it directly in the warm oven. The residual heat will make it fully rise in only an hour.<\/p>\n \u201cThis is lazy weeknight pizza dough\u2014it doesn\u2019t promise to be the most authentic, or the best fermented, but thanks to a handful of clever shortcuts, it does promise that you can have a delicious, airy-crumbed, crispy-edged sheet-pan pizza on the table in under an hour,\u201d writes recipe developer Ella Quittner.<\/p>\n From James Beard Award winning<\/a> cookbook author\u2014and former Food52 Baking Resident\u2014Maurizio Leo, comes a pitch-perfect whole-wheat sourdough that\u2019s equally sturdy and chewy. While the level of detail within Maurizio\u2019s recipes is second to none, it does make the recipe a bit more involved. In this case, you\u2019ll need 100 grams of sourdough starter, 30 hours of prep, and a heaping cup of patience. We promise it\u2019s worth it.<\/p>\n Inspired by her mother\u2019s pizza, this dough from Erin Mcodwell is, as she describes it, \u201csomewhere between a classic \u2018Grandma style\u2019 pizza and a typical pan-style pizza.\u201d In other words, it\u2019s got all the textures: crisp, fluffy, and sitting comfortably between thin- and thick- crust. Pro tip: Triple the recipe, freeze your extra dough, then thaw it when you need an easy, weeknight-friendly sheet-pan dinner<\/a>.<\/p>\n Never throw away your pizza dough scraps. Instead, fry and coat them in spices. There\u2019s a good chance they\u2019ll steal the show from the pizza\u2014and that\u2019s totally okay.<\/p>\n 1. Jim Lahey’s No-Knead Pizza Dough + Margherita Pie<\/a>
\n<\/h3>\n2. Deep Dish Pizza Dough<\/a>
\n<\/h3>\n3. Homemade Pizza Dough<\/a>
\n<\/h3>\n4. Lazy Weeknight Pizza Dough<\/a>
\n<\/h3>\n5. Whole-Wheat Sourdough Pizza Dough<\/a>
\n<\/h3>\n6. Mimi\u2019s Pan Pizza Dough, Two Ways (The Mimi & The Papa)<\/a>
\n<\/h3>\n7. (Nothing Better Than This) Fried Pizza Dough<\/a>
\n<\/h3>\nMore from Food52<\/h4>\n
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\nWhat\u2019s your favorite pizza dough recipe? Let us know in the comments below!<\/em>
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