Rating: 4.37 stars
81 Ratings
  • 5 star values: 50
  • 4 star values: 22
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 5

This pizza dough produces a very nice pizza crust--flavorful, tender, with just the right amount of chewiness.

Recipe Summary test

prep:
10 mins
cook:
10 mins
additional:
18 hrs 15 mins
total:
18 hrs 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.

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  • Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.

  • Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.

  • Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.

  • To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.

  • Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.

Cook's Note:

Additional all-purpose flour may be needed if the dough is too sticky and wet.

Nutrition Facts

485 calories; protein 12.4g; carbohydrates 89.3g; fat 8g; sodium 732.2mg. Full Nutrition
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Reviews (84)

Most helpful positive review

Rating: 5 stars
03/10/2012
okay, I just watched the video of chef john making this but I swear he just used 16oz of flour to make 4 pizzas. This calls for 4 cups or 32 oz of flour and says it makes 4 pizzas so I'm confused. I will make it tomorrow then come back and update my review after I figure out what the hey is going on. Read More
(84)

Most helpful critical review

Rating: 2 stars
10/30/2012
Didn't work out very well for me but it was my first time making pizza dough Read More
(3)
81 Ratings
  • 5 star values: 50
  • 4 star values: 22
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
03/10/2012
okay, I just watched the video of chef john making this but I swear he just used 16oz of flour to make 4 pizzas. This calls for 4 cups or 32 oz of flour and says it makes 4 pizzas so I'm confused. I will make it tomorrow then come back and update my review after I figure out what the hey is going on. Read More
(84)
Rating: 4 stars
04/12/2012
This dough is pretty good but it really needs more like 3 1/2 cups flour. If you watch the video Chef John weighs the flour - 16 oz - which equates to closer to 3 1/2 cups rather than 3 cups. I made the dough the night before - let it sit until the next afternoon - I made pizza for the kids when they came home from school. They love pizza and this was no exception. Read More
(70)
Rating: 5 stars
03/16/2012
This recipe reminds me of the artisan bread in five minutes a day recipe I found on the NY Times website. The bread recipe is made in an ice cream bucket and does not have olive oil, otherwise it is a similar recipe and my favorite bread EVER! Read More
(50)
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Rating: 4 stars
11/02/2012
I use all the same ingredients, but I make it much less complicated.I just mix the wet and dry ingredients separately, then mix.I roll it out and add a little flour as needed to roll it then bake at 400 for 20 mins.Simple! Read More
(33)
Rating: 5 stars
07/25/2012
I think you pretty much "nailed-it " on this thin crust pizza recipe.I've subsequently tried six other thin crust recipes from this website,and this beats them all. I have two suggestions though.One is that I think the yield should be 3 pizzas,with a little left over.You have to stretch the dough so far in a 9" pan that there is only a 1/2 crust.Secondly I found by increasing the cooking time on the bottom shelf to 6 or 7 minutes really crisps the bottom up.(Without a pizza stone my oven doesnt get hot enough).Otherwise this crust is perfect. Now if I could only find a thick crust pizza recipe that was this good,but that is a whole different animal. Read More
(28)
Rating: 5 stars
05/12/2012
I was a little leery about leaving this out all nite. Whipped up a batch of this dough last nite & made a pizza this morning. Turned out Jawsome. the only thing I did differently was to poke holes in the dough up to an inch around the edge. Keeps the center from rising Read More
(18)
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Rating: 4 stars
09/03/2012
Great pizza crust. I cut this in half and only made 1 pizza that we cooked on the grill. I only let mine rise for 3 hours as it was almost doubled from the heat in the garage. Other than outside with the dog I wasn't sure where to get a constant 85-90* temp. So from now on this will be known as the "garage pizza" at our house. I didn't have any trouble with the flour/water ratios like it seems others had. I didn't have whole wheat flour. I did use double the yeast because I forgot to scale that down with the rest. I can't possibly imagine this taking 18 hours to prepare. We wanted it today so I had to just make it do. The flavor was like a yeast roll and very good tasted like white bread only not sweet. I'll fix this again as it was perfect for our pizza on the grill experiment. This is the first time we actually got one to turn out and I think the dough is a factor in that. Thanks Chef John even if I did modify it a little. Read More
(15)
Rating: 5 stars
10/10/2015
This is a 6 star Read More
(12)
Rating: 4 stars
01/10/2013
I made this recipe using the amounts as stated cup-wise. It needed what seemed like quite a bit more flour added later to make it manageable for me. I'm not a pro at the pizza dough or anything, but it was way sticky for me to even handle with only 3 cups regular flour and 1/4 cup whole wheat. After managing the sticky factor everything else went pretty well. Next time I anticipate a faster process since I will add just a bit more flour to the recipe in the beginning. My husband and the kids really enjoyed it, although I did burn the cheese on the first one- according to my daughter-since I didn't check it soon enough. Read More
(12)
Rating: 2 stars
10/30/2012
Didn't work out very well for me but it was my first time making pizza dough Read More
(3)