The soul of a great pizza is in it's crust, and like all great things this is hard and takes time; use of hard flour and raising overnight, to be percise. 

The Dough


  • 2 tbls sugar
  • 1 tbsp kosher salt
  • 1 tbsp pure olive oil
  • 3/4 Cup Warm Water
  • 2 Cup Bread Flour 
  • 1 tsp instant yeast 
(If you are using a non-instant yeast, change the order around so you can bloom it in the warm water)

Bring Together:

In a mixer, bring the dough together with the batter attachment. It should go from a batter (smeared against the sides of the bowl), to a dough ( a misshapen lump that sticks to the attachment and not the sides) quickly. If not, add more flour slowly until it does. 


Now swap in the the hook and knead for 15 minutes. This seems like a long time, but it's needed for developing the gluten. If kneading by hand, you'll need 30 min. If you have a 6qt mixer, scale up! (by 50%, a lot I know) or the bread hook won't work properly. If you notice the dough 'climbing up' the hook, smear olive oil on the hook to help with this.

Shape and Store:

Take a small piece of dough and stretch it out like a miniature pizza. You should be able to stretch it thin enough to be translucent - a window pane in baker parlance. If not, knead it more. Once it's done kneading, shape into a ball by tucking the edges under itself, jellyfish like. Then take the ball on the tabletop, with the tucked side down, and spin it it around inside the circumference of your hands, driving that tucked in part further up into the ball and stretching the outer skin tight, like a membrane. 

Put this in a bowl  and coat with a couple teaspoons of olive oil to ease sticking, add some plastic wrap to further prevent it from drying out. Put this in the fridge overnight.