Milk Street Pizza Dough Recipe for Crisp, Chewy Crust

This Milk Street-style pizza dough is a simple, olive-oil-enriched dough made with bread flour, water, yeast, and salt, then slowly fermented for a flavorful crust. It makes two pizzas with a crisp underside and a pleasantly chewy center, and the long, mostly hands-off rise gives you time to plan the toppings and baking.

Ingredients

4 cups bread flour (500 g), plus up to 2 tablespoons (16 g) for dusting
1 1/3 cups plus 1 tablespoon water (325 ml), cool or room temperature
3/4 teaspoon instant yeast (2 g)
1 1/2 teaspoons fine sea salt or table salt (9 g)
1 tablespoon extra-virgin olive oil (15 ml)
Optional toppings for two pizzas: 1/2 cup pizza sauce (120 g) and 1 1/2 cups shredded low-moisture mozzarella (170 g), plus vegetables or other fully cooked toppings as desired

Instructions

Combine the dry ingredients. In a large mixing bowl, whisk together the bread flour and instant yeast. Add the salt and whisk again so it is evenly distributed. Keeping salt and yeast mixed through the flour prevents a concentrated patch of salt from sitting directly against the yeast.
Make a shaggy dough. Pour in the water and olive oil. Stir with a sturdy spoon or dough whisk until no large pockets of dry flour remain. The dough will look rough and feel tacky; resist the urge to add a lot of flour at this stage. Cover the bowl and let the dough rest for 10 minutes. This brief pause gives the flour time to absorb water and makes kneading easier.
Knead until elastic. Turn the dough onto a lightly floured counter and knead for 7 to 8 minutes, pushing it away with the heel of your hand, folding it back, and turning it as you work. It should become smoother and spring back slowly when pressed. If it sticks to your hands, use a light dusting of flour rather than working in several extra handfuls, which can make the baked crust dense.
Let the dough rise. Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat the surface. Cover the bowl and leave it at a comfortable room temperature for 1 hour 30 minutes, or until it looks expanded and puffy. It does not need to double precisely; room temperature and yeast activity affect how quickly it rises.
Divide and refrigerate. Turn the dough onto the counter and divide it into two equal pieces, about 420 g each. Tuck the edges of each piece underneath and roll gently against the counter to make a smooth ball. Place the balls in separate lightly oiled, covered containers with room to expand. Refrigerate for 20 hours. This cold rise builds flavor and makes the dough easier to schedule; it is not a step to skip if you want the recipe’s full flavor.
Bring the dough to room temperature. Take the covered dough balls out of the refrigerator 1 hour 30 minutes before shaping. Keep them covered so their surfaces do not dry out. Meanwhile, place a baking steel or stone in the upper-middle part of the oven and preheat the oven to 500°F (260°C) for at least 45 minutes. If your oven’s maximum temperature is lower, use its highest setting and allow extra baking time.
Shape each crust. Dust the counter lightly with flour. Press one dough ball into a thick disk, leaving a slightly fuller rim, then stretch it with your hands into a roughly 12-inch (30 cm) round. Work from the center outward and rotate the dough as you go. If it keeps shrinking, cover it and let it rest for 10 minutes before stretching again. Avoid a rolling pin if you want an airy rim, since it presses out more of the gas built up during fermentation.
Add toppings and bake. Transfer the shaped round to a lightly floured pizza peel or a sheet of parchment. Add a thin layer of sauce and a modest amount of cheese, leaving the rim uncovered; too much topping can weigh down the center. Slide the pizza onto the hot steel or stone and bake for about 8 to 10 minutes, until the rim is browned and the cheese is bubbling. Repeat with the second dough ball. Let each pizza rest for a couple of minutes before slicing. Bake time depends on your oven, the thickness of the dough, and the amount of topping.

Tips

Measure flour by weight when possible. Cups of flour can vary substantially depending on how tightly they are packed. If using cups, fluff the flour, spoon it into the measuring cup, and level it rather than scooping straight from the bag. A little measurement variation is normal, so judge the dough by its texture as well as the numbers.
Adjust for your room and flour. If the dough feels very firm after mixing, add water a teaspoon at a time while kneading. If it is unusually sticky, give it a few minutes to absorb the liquid before dusting with flour. Warm rooms speed up the first rise; a cool room slows it down, so look for a puffy dough rather than relying only on the clock.
Keep the topping layer light. Thick sauce, wet vegetables, and piles of cheese can leave the middle soft before the crust has time to brown. Drain watery vegetables, use low-moisture mozzarella, and spread sauce thinly. For a less crisp result, a baking sheet works, but preheat it too and expect the crust to be slightly softer than one baked on steel or stone.
Use active dry yeast if needed. Replace the instant yeast with the same weight of active dry yeast (2 g, about 3/4 teaspoon). You can stir it into the recipe’s water and wait about 5 minutes before adding the liquid to the flour. This small amount may not foam dramatically, so the dough’s rise, rather than foam in the cup, is the useful check.

Serving Suggestions

For a classic pairing, spread each round with a thin coat of tomato sauce and mozzarella, then finish with fresh basil after baking. A little grated Parmesan or a drizzle of olive oil at the table adds flavor without making the dough soggy. If you prefer a white pizza, leave off the tomato sauce and use a light layer of olive oil, mozzarella, and thinly sliced mushrooms or onions.

Serve the pizza hot, cut into wedges, with a green salad dressed simply with vinegar and olive oil. Roasted peppers, olives, or thinly sliced vegetables work well as additional toppings, but keep the total amount moderate. This dough also suits a rectangular sheet-pan pizza: press it into an oiled pan, let it relax if it springs back, and bake until the center and edges are browned. A pan gives a more uniformly thick, softer-edged crust than a pizza baked directly on a stone.

Variations

Use all-purpose flour: Substitute 4 cups (500 g) all-purpose flour for the bread flour. The dough may feel a little softer and the crust may be less chewy, but it will still stretch and bake well. Start with the stated water amount, then add only a small splash if the dough seems dry.

Make a whole-wheat blend: Replace up to 1 cup (125 g) of the bread flour with whole-wheat flour. The dough will have a nuttier taste and a slightly firmer texture. Whole-wheat flour absorbs more water, so if the mixture feels stiff, knead in water a teaspoon at a time; using a larger whole-wheat proportion can make the crust heavier.

Make a same-day version: If you cannot wait for the overnight fermentation, leave the dough covered at room temperature until puffy, usually about 2 to 3 hours depending on warmth and yeast activity, then divide, rest for 20 minutes, shape, and bake. The crust will be milder in flavor and may be less easy to handle than the slowly fermented version, but it is a practical option when dinner is on a shorter schedule.

Try a herb-flecked dough: Knead 1 teaspoon dried oregano (about 1 g) into the dough with the flour. Dried herbs are easier to distribute than fresh herbs and won’t add extra moisture. Keep the seasoning subtle if the toppings are already salty or strongly flavored.

Storage and Reheating

Keep the dough balls covered in the refrigerator and use them within 3 days of mixing. The 20-hour cold rise in this recipe is part of the method, so the dough can remain chilled after that point, but it will continue fermenting and may become more delicate and tangy. If it has expanded substantially, smells sharply alcoholic, or collapses when handled, it has likely fermented too far for easy shaping.

To freeze uncooked dough, place the shaped balls in separate freezer-safe bags or airtight containers and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then let the covered dough stand at room temperature for about 1 1/2 to 2 hours before stretching. Refrigerate dough promptly and never leave it at room temperature for more than 2 hours between preparation and baking.

Refrigerate baked pizza leftovers within 2 hours and use them within 3 to 4 days. Reheat slices on a tray in a 375°F (190°C) oven until hot throughout, or warm them in a covered skillet over medium-low heat for a crisp base. For food safety, reheat leftover pizza to 165°F (74°C), checked with a food thermometer. Microwaving is quick, though the crust will be softer.

Frequently Asked Questions

Can I make this dough without a stand mixer?
Yes. A bowl, spoon, and your hands are enough. The dough is a manageable size for hand kneading, and 7 to 8 minutes of steady kneading should bring it together. If you prefer a stand mixer, use the dough hook on low speed until combined, then knead on low for about 5 minutes, stopping once the dough looks smooth and elastic.

Why is my dough sticking to the counter?
A slightly tacky dough is normal, especially before it has finished kneading. Scrape it up with a bench scraper, dust the counter lightly, and keep kneading. Avoid burying it in flour: too much extra flour changes the dough’s water balance and can make the crust tough. A small amount of oil on your hands can help during the first rise.

Can I shorten the 20-hour refrigerator rise?
You can, but the dough will have less time to develop flavor and may be harder to stretch. For a shorter schedule, chill it for at least 8 hours, then bring it to room temperature as directed. If you need pizza the same day, use the same-day variation and judge the first rise by how puffy the dough looks.

What if I don’t have a pizza stone or steel?
Use a heavy, inverted baking sheet preheated in the oven, or bake the dough in an oiled sheet pan. A preheated sheet gives the bottom a better chance to brown than a cold tray. Do not place a cold stone into a hot oven or pour water onto a hot stone; sudden temperature changes can damage it.

Can I prepare the dough a day ahead?
Yes. The recipe is designed for advance preparation: refrigerate the dough balls after the first rise and use them after the 20-hour chill. They can stay refrigerated for up to 3 days total, though the texture and stretch may change as fermentation continues. Keep each ball in a covered container so it does not form a dry skin.

How do I know when the crust is done?
Look for a browned, set rim and a bottom that is deeply golden in spots. The cheese should be melted and bubbling, and the center should no longer look doughy. Ovens and baking surfaces vary, so begin checking at 8 minutes; if the crust needs more color, continue baking in short intervals rather than relying on a fixed time alone.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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