Gozney Pizza Dough Recipe for Crisp, Chewy Crust

This Gozney pizza dough recipe makes four thin, supple bases with a lightly crisp edge and chewy center, using flour, water, salt, and a small amount of yeast. It is inspired by Neapolitan-style pizza from Italy and uses a slow, refrigerated rise for flavor and easier shaping; pizza dough has many regional and household variations, so this is one practical version for a hot pizza oven.

Ingredients

5 cups (600 g) Italian 00 flour, preferably labeled for pizza
1 1/2 cups plus 1 tablespoon (about 370 ml; 372 g) cool water
2 1/2 teaspoons (15 g) fine sea salt
1/4 teaspoon (0.8 g) instant yeast
Up to 2 tablespoons (15 g) 00 flour or all-purpose flour, for dusting and shaping

Instructions

Mix the yeast and water. Pour the water into a large mixing bowl and stir in the instant yeast until dispersed. Add the flour and mix with a sturdy spoon or your hand until no dry patches remain. The dough will look rough and feel tacky; that is normal. Cover the bowl and leave it at room temperature for 20 minutes. This short rest lets the flour absorb the water and makes the dough easier to knead.
Add salt and knead. Sprinkle the salt over the dough. Knead in the bowl or on a clean, unfloured work surface for about 8 minutes, folding and pressing until the dough feels smoother and elastic. It should be soft and slightly tacky, not wet enough to pour or so dry that it cracks. Resist adding extra flour unless it is genuinely sticking to your hands or surface; a dusting is easier to correct than a dry dough.
Cold-ferment the dough. Shape the dough into a ball and return it to the bowl. Cover it tightly, leaving a little room for expansion, and refrigerate for 18 hours. Use a refrigerator set to 40°F (4°C) or below. The dough should expand and feel aerated, but it does not need to double. If your refrigerator runs especially cold, it may rise less; that is fine as long as it is not frozen.
Divide and shape into balls. Lightly dust the counter. Turn out the cold dough and divide it into four equal portions, about 247 g each. To shape each portion, fold its edges underneath and draw it against the counter with cupped hands until the top is smooth and taut. Put the balls seam-side down in a lightly floured lidded dough tray or separate covered containers, with enough space for them to spread.
Let the dough warm and proof. Cover the dough balls and leave them at room temperature for 2 hours. A comfortable room temperature is about 70–75°F (21–24°C). During the final 35 minutes of this rise, preheat your Gozney oven according to the manufacturer’s instructions. For a Neapolitan-style bake, aim for a stone in the general range of 750–850°F (400–455°C), checking with an appropriate infrared thermometer if you have one. Keep the flame and oven setup within the guidance for your particular model.
Open the first base. Dust the counter lightly and set one dough ball on it. Press from the center outward with your fingertips, leaving a thicker rim around the edge. Lift and stretch the dough gently, rotating it as you go, until it is about 10–12 inches (25–30 cm) across. Avoid a rolling pin: it presses out the gas that helps form a puffy rim. If the dough springs back sharply, cover it and let it relax for 10 minutes, then continue.
Top and bake one pizza at a time. Transfer the base to a lightly floured peel, shake it once to check that it moves freely, and add a thin layer of toppings. Work promptly so moisture from sauce does not make the dough stick. Launch onto the hot stone and bake for about 90 seconds to 2 minutes, turning the pizza as needed for even color. Exact timing varies with oven temperature, flame position, and toppings, so watch closely. Remove when the rim is blistered and browned and the base is cooked through. Repeat with the remaining dough balls.

Tips

Weigh the flour and water if possible. Cup measurements are useful, but flour packs differently from one scoop to another. A scale gives you the intended 62% hydration and makes the dough much more predictable.
Choose a suitable flour. 00 pizza flour is finely milled and works well for a thin, high-heat bake. If it is unavailable, use bread flour for a chewier result or all-purpose flour for a slightly softer, less elastic crust. Keep the same weight rather than adding extra flour by eye.
Use a light hand with dusting flour. Too much flour on the peel can scorch and taste bitter in a very hot oven. Semolina is another useful choice for the peel because it helps the dough slide; it adds a slightly grainier texture but is not needed in the dough itself.
Keep toppings modest and the peel dry. Excess sauce, wet vegetables, or a long wait on the peel can make a thin base soggy or cause it to stick. Have toppings ready, use a thin layer, and launch soon after assembling.

Serving Suggestions

Serve each pizza as soon as it comes out of the oven, when the rim is crisp and the center is still tender. For a simple Margherita-style topping, spread on a small amount of tomato sauce, add mozzarella, and finish with fresh basil after baking. A little olive oil or finely grated hard cheese can go on just before serving, but avoid piling on toppings that weigh down this light dough.

For a casual meal, offer a few pizzas with different toppings and a green salad, marinated vegetables, or a bowl of olives. Cut each pizza into wedges and let it rest for a minute before serving so the cheese settles. If making several pizzas for a group, bake them in sequence and serve as they are ready; a thin pizza loses its best texture if it sits covered for long.

Variations

Use a same-day schedule. If you do not have 18 hours, increase the instant yeast to about 1 teaspoon (3 g) and let the covered dough rise at room temperature until visibly puffy, usually about 2–3 hours depending on room temperature. Divide and ball it, then give the portions another 60–90 minutes to relax before shaping. This faster version has less developed flavor and can overproof in a warm room, so judge by the dough rather than the clock.

Try a blend of flours. Replace up to 1 cup (120 g) of the 00 flour with whole-wheat flour for a nuttier, more substantial crust. Whole-wheat flour absorbs more water and can make the dough less extensible, so hold back a tablespoon of flour at mixing if the dough seems dry, or add water a teaspoon at a time if it feels stiff. For a straightforward substitute, use all bread flour or all-purpose flour by weight in place of the 00 flour.

Make smaller or larger pizzas. Divide the dough into three portions for larger, thicker-centered bases, or five portions for smaller pizzas. The total dough quantity stays the same, but the baking time and ideal topping amount change: smaller rounds need less time, while larger ones may need more careful turning and a little longer to cook through. Keep the rims slightly thicker than the centers when stretching.

Make it dairy-free or vegetarian. The dough itself contains no dairy or animal products. Choose plant-based toppings or vegetables if needed, and check packaged cheese or other toppings for ingredients that do not suit your preferences. If using vegetables with high water content, roast or drain them first so they do not release excess moisture onto the base.

Storage and Reheating

Keep dough balls in covered containers in the refrigerator for up to 48 hours after dividing. Refrigerate them within 2 hours of making or portioning the dough. The dough may continue to ferment and become more delicate over time; if it is very slack or difficult to handle, use it gently rather than adding a lot of flour. Bring chilled dough to room temperature for about 1–2 hours before stretching, keeping it covered so the surface does not dry out.

For longer storage, freeze shaped dough balls in individual airtight freezer bags for up to 2 months. Thaw overnight in the refrigerator, then let the covered dough stand at room temperature until soft and relaxed, usually 1–2 hours. Freezing can slightly change the texture, but the dough remains useful for pizza. Do not leave dough out at room temperature for extended storage.

Store baked pizza promptly in a covered container in the refrigerator and use within 3–4 days. Reheat slices in a skillet over medium-low heat until the base crisps and the toppings are hot, or warm them in an oven at 350°F (175°C). For leftover pizza with toppings, reheat to 165°F (74°C), the USDA FSIS safe temperature for leftovers, checking with a food thermometer where practical. A microwave works, but it softens the crust.

Frequently Asked Questions

Can I make this dough without a Gozney oven?

Yes. Use the hottest setting on a conventional oven, ideally with a pizza stone or steel preheated according to its manufacturer’s directions. A home oven usually cannot match the heat of a dedicated pizza oven, so the pizza will take longer to bake and may have less pronounced blistering. Watch the base and rim rather than relying on the Gozney bake time.

Can I use active dry yeast instead of instant yeast?

Yes. Use the same small quantity, about 1/4 teaspoon (0.8 g), and stir it into the water first. Let it stand for about 5–10 minutes before adding the flour; if it does not begin to look slightly foamy, the yeast may be old. The long refrigerated rise still applies, though yeast activity can vary by brand and age.

Why is my dough sticking to the peel?

Common causes are a damp peel, too little dusting flour, a dough ball that is too warm and soft, or toppings left sitting on the base. Dust the peel lightly, check that the untopped dough slides before adding toppings, and assemble quickly. If it sticks, lift an edge and add a small pinch of flour underneath rather than forcing the dough into the oven.

How do I know whether the dough has proofed enough?

After its room-temperature rise, a dough ball should look slightly expanded and feel supple. Press it gently with a fingertip: the indentation should ease back slowly, not snap back immediately or remain as a deep, collapsed dent. Room temperature and dough temperature affect proofing, so use these signs along with the stated time.

Can I make the dough a day ahead?

Yes. The recipe already includes an 18-hour refrigerated fermentation, and the shaped balls can be held in the refrigerator for up to 48 hours. If you plan to keep them longer than the first day, use airtight, lightly floured containers and allow enough time to warm and relax before stretching. Dough that smells sharply alcoholic or has collapsed substantially is past its best for this style of pizza.

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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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