Pizza Crust

Store unbaked dough in the fridge in an airtight container or plastic bag; it will develop flavor over 24–72 hours. Freeze raw dough in portions, wrapped tightly, for up to 3 months. Thaw in the fridge overnight before use. Baked crusts keep 1–2 days in an airtight container at room temperature; reheat in a 350°F (175°C) oven for best texture.

Let dough rest at room temperature for 30 minutes before stretching—it'll be easier to shape and less likely to tear.

Use your fingertips to gently dimple and stretch the dough; avoid using a rolling pin if you want an airy, rustic crust.

Preheat your oven or pizza stone for at least 30 minutes so the crust bakes evenly and develops a crispy exterior.

For a chewier crust, use higher-protein bread flour instead of all-purpose flour, and allow a longer fermentation (24+ hours).

Brush the crust edges with olive oil before baking for extra crispness and flavor.

Stretching dough that's too cold—it'll snap back. Always let it come to room temperature first.

Overworking the dough when shaping, which toughens the gluten and makes the crust dense.

Skipping the preheat step, leading to a pale, soft, or unevenly baked crust.

Adding toppings before the crust has set, which can make it soggy; par-bake if needed.

Using dough straight from the fridge without letting it adjust to room temperature.