My Scratch pizza dough has been a work in progress for years.

I love making pizza dough, but I have never been fully happy with my recipe.

Today is the day that changes.

I have experimented with fermentation times, sugar, honey, yeast amounts, you name it.

This recipe is the result of many trial and error dough making experiments.

You can use this dough in a regular oven or in your pizza ovens.

I would also encourage you to whip up a batch of my homemade marinara to use with this dough.

if you want this dough to work, please use a food scale to get accurate ingredient measurements.

In fact, I only included gram measurements to force you to use a food scale. LOL

So, without further ado…….

This post does contain affiliate links. If you make a purchase through my links, I will receive a small commission at no extra cost to you.

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J Dub's Homemade Pizza Dough - J Dub By Design™

J Dub’s Scratch Pizza Dough

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5 from 1 review


I’ve been working on my homemade crust for YEARS. I am finally happy with it. This dough ferments in the refrigerator for 48 hours to give you the perfect heavenly crunch. 


  • 766 grams warm water
  • 10 grams active dry yeast
  • 1305 grams high gluten bread flour
  • 67 grams olive oil
  • 21 grams Red Diamond Kosher Salt
  • 28 grams honey
  • 20 grams sugar


  1. Add the yeast to warm water.
  2. Then add sugar and honey.
  3. Allow the mixture to sit in a warm area for at least 5 minutes.
  4. While the mixture is sitting, pour half the flour into a stand mixture.
  5. Then add the yeast mixture.
  6. Mix for approximately 2 minutes.
  7. Add the olive oil and mix again to incorporate.
  8. Add the remaining flour and mix until fully incorporated.
  9. Add the salt and mix until the dough forms a ball and pulls completely away from the sides of the bowl.
  10. Grease a container with olive oil.   Make sure the container has a lid.
  11. Place the dough in the container.
  12. Spray a piece of seran wrap with olive oil and place directly over the dough.
  13. Place the lid on the container.
  14. Refrigerate the dough for 48 hours. This is crucial for success.
  15. Once the dough has fermented for 48 hours, remove the dough from the container and weigh it using a scale.
  16. Once you have your total weight in grams, divide that total by however many pizza crusts you want.
  17. I usually divide my dough into 10 equal portions.
  18. I bake 6 and throw 4 into greased ziplock bags and place in the freezer.
  19. For the remaining 6 dough balls, lightly sprinkle flour on your surface.
  20. Shape the dough into balls and allow to rest until room temperature.
  21. Once the dough has come to room temperature, shape the dough into pizza crusts.
  22. Place each crust on a lightly floured peel if using your pizza oven or on to lightly floured pizza pans if baking in the oven.
  23. Add a very thin layer of my homemade marinara.
  24. And, then your toppings of choice.
  25. For the oven, I preheat it to 550 degrees Fahrenheit.  This is the highest baking settings my oven has.
  26. Bake for 10-12 minutes until you start to see a nice char on the crust.
  27. Remove the pizzas from oven, remove the crust from the pizza pan and place the pizzas on cooling racks for a few minutes.  I do this to prevent the crust from steaming on the pan.
  28. After they have cooled slightly, you can then put the pizzas back on the pans to serve.
  29. If using a pizza oven, preheat it the oven and use the peel to slide the pizzas in.  Follow the same process as above.


  • If your pizza dough wants to stick to the pans, it is more than likely not at room temperature.
  • Additionally, you can mix 1 part flour with 1 part cornmeal and spread this LIGHTLY on your pan or peel so to help you remove the pizzas from the peel or pizza pan.
  • Yes, you can freeze this dough for up to two months.  Place dough balls in greased quart size freezer bags.  Remove air and place in freezer.  Thaw in refrigerator overnight.  Then place on counter to come to room temperature before using.
  • Prep Time: 15 minute (plus 48 hour refrigeration)
  • Cook Time: 10-12 minutes
  • Category: Pizza
  • Cuisine: American

I would to know what you think of my from scratch homemade pizza dough. Drop me a comment below.

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J Dub's Homemade Pizza Dough - J Dub By Design™
J Dub’s Homemade Pizza Dough – J Dub By Design™

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