Perfect Homemade Kosher Pizza Dough & Sauce Recipe

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I used to think making pizza at home meant compromise. Either you’d get decent flavor with store-bought dough that never quite had the right texture, or you’d spend hours wrestling with temperamental homemade versions that still didn’t taste like the real deal. Then I learned a few tricks from my neighbor who grew up in Brooklyn, and everything changed.

The secret isn’t fancy equipment or hard-to-find ingredients. It’s actually about understanding what makes pizza dough work in the first place. You need enough hydration to create steam for lift, but not so much that the dough becomes impossible to handle. The key is a long, slow rise that develops flavor without requiring you to be a dough whisperer.

Why This Pizza Dough Works Every Time

This recipe uses bread flour for better gluten development and includes a small amount of olive oil to keep the crust tender. I let the dough rise in the fridge for at least four hours, though overnight is even better. The slow fermentation creates those complex flavors you get from good pizzerias. For the sauce, I keep it simple with quality canned tomatoes, garlic, and herbs. No cooking required since the oven will do that work.

Serve this with a simple green salad dressed with lemon and olive oil. The pizza itself is pareve, so you can top it with dairy cheeses for a vegetarian meal or skip the cheese entirely and load up on roasted vegetables for something lighter. Either way, you’ll have pizza that actually rivals what you’d get at a decent restaurant.

Kosher Pizza Topping Ideas That Actually Taste Good

Perfect Homemade Kosher Pizza Dough & Sauce Recipe - Italian recipe
I used to think making pizza at home meant compromise. Either you'd get decent flavor with store-bought dough that never quite had the right texture, or you'd spend hours wrestling with temperamental homemade versions that still didn't taste like the real deal. Then I learned a few tricks from my neighbor who grew up in Brooklyn, and everything changed. The secret isn't fancy equipment or hard-to-find ingredients. It's actually about understanding what makes pizza dough work in the first place. You need enough hydration to create steam for lift, but not so much that the dough becomes impossible to handle. The key is a long, slow rise that develops flavor without requiring you to be a dough whisperer. This recipe uses bread flour for better gluten development and includes a small amount of olive oil to keep the crust tender. I let the dough rise in the fridge for at least four hours, though overnight is even better. The slow fermentation creates those complex flavors you get from good pizzerias. For the sauce, I keep it simple with quality canned tomatoes, garlic, and herbs. No cooking required since the oven will do that work. Serve this with a simple green salad dressed with lemon and olive oil. The pizza itself is pareve, so you can top it with dairy cheeses for a vegetarian meal or skip the cheese entirely and load up on roasted vegetables for something lighter. Either way, you'll have pizza that actually rivals what you'd get at a decent restaurant.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 4 hours 32 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 285
Ingredients Method Notes

Ingredients
  

Pizza Dough
  • 3 cups bread flour plus extra for dusting
  • 1 teaspoon active dry yeast
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 cup warm water around 110°F
  • 2 tablespoons extra virgin olive oil plus more for bowl
Pizza Sauce
  • 1 can whole San Marzano tomatoes 28 oz, crushed by hand
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons extra virgin olive oil

Method
 

Make the Dough
  1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy and bubbly.
  2. In a large bowl, whisk together flour and salt. Make a well in the center and add the yeast mixture and olive oil.
  3. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
  4. Knead for 8-10 minutes until the dough is smooth and elastic. It should spring back when poked gently.
  5. Place dough in an oiled bowl, turning to coat all sides. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Prepare the Sauce
  1. Crush the tomatoes by hand into a bowl, removing any tough pieces of skin or stem.
  2. Stir in minced garlic, oregano, salt, pepper, and olive oil. Set aside at room temperature for flavors to meld.
Assemble and Bake
  1. Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F for at least 30 minutes.
  2. Remove dough from refrigerator and divide into 2 portions for thin crust or keep whole for thick crust.
  3. On a floured surface, roll or stretch dough into desired shape, about 12 inches for thin crust.
  4. Transfer to parchment paper. Spread sauce evenly, leaving a 1-inch border for the crust.
  5. Slide parchment with pizza onto the hot stone. Bake for 10-12 minutes until crust is golden and crispy.
  6. Remove from oven and let cool for 2-3 minutes before slicing and serving.

Notes

Dough can be made up to 3 days ahead and kept refrigerated. For best results, bring to room temperature 30 minutes before rolling. If you don't have a pizza stone, use an inverted rimmed baking sheet. The sauce makes enough for 2 pizzas and keeps in the refrigerator for up to a week.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 580mg 25%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 9g 18%
*Percent Daily Values are based on a 2,000 calorie diet.
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