5 Common Pizza Dough Mistakes and How to Avoid Them (Without Losing Your Mind)

You can absolutely use all-purpose flour for pizza dough—especially if you’re just starting out or you want a thinner, crisper crust. All-purpose has a moderate protein content, usually around 10–11%, which means it forms enough gluten for stretch and structure but won’t get quite as chewy or elastic as bread flour. That said, all-purpose is great for quick pizza dough, homemade pizza dough, and most American-style pies. If you want more chew and structure—especially for Neapolitan-style or sourdough pizza—you might prefer bread flour (around 12–13% protein) or even Italian “00” flour, which is finely milled and perfect for high-heat ovens. You can even blend all-purpose with a little wheat flour for added flavor and complexity, just keep an eye on hydration as whole grains absorb more water.

Great question, and one that has haunted many a home pizza maker. Under-kneaded dough will feel loose, shaggy, and sticky in a bad way. It’ll tear easily when you try to stretch it and won’t spring back at all. Over-kneaded dough, on the other hand, is tough, tight, and almost rubbery. It fights you when you stretch it and springs back like a grumpy toddler refusing to wear pants. If your dough tears without much pressure, it’s probably underdeveloped. If it bounces back and shrinks when shaped, you’ve likely overworked the gluten. In both cases, letting the dough rest for 15–30 minutes at room temperature can often salvage it—time relaxes the gluten, softens the texture, and gives you a second chance at greatness.

Stretching dough is a mix of technique, timing, and trust. First, make sure your dough is properly rested—both after kneading and after refrigeration. Cold, tense dough is nearly impossible to stretch, and trying to force it will either tear it or create weird thin spots. Let your dough sit at room temperature for at least 30 minutes before shaping. Start by flattening the dough ball gently with your fingertips, working from the center outward to keep the air bubbles at the edges. Then pick it up and use gravity to help stretch it—drape it over your knuckles and rotate it gently, letting it stretch itself out naturally. If it keeps shrinking back, it’s not being stubborn—it just needs more time to relax. Put it down, walk away for 10–15 minutes, then come back for a second attempt. Avoid using a rolling pin unless you’re going for a cracker-thin crust (or enjoy disappointing your inner pizzaiolo).

Ah yes, the classic “launch panic.” The key to preventing your dough from sticking to the pizza peel is preparation and speed. First, dust your peel generously with semolina flour or cornmeal—these coarse grains act like little ball bearings and help the dough slide off. You can use regular flour, but it absorbs into the dough faster and won’t work as well for longer prep times. Once you’ve shaped your dough on the peel, work quickly. The longer it sits, the more it sticks. Try not to overload it with sauce or watery toppings, especially around the edges—that’s a recipe for gluey disaster. Before you transfer the pizza to the oven or stone, give the peel a quick shimmy. If it doesn’t move, lift up the edge gently and add a bit more semolina underneath. And if all else fails, consider using parchment paper underneath the pizza and sliding the whole thing onto your pizza pan or stone—just pull the paper out partway through baking for crispier results.

Same-day dough is totally fine, and in fact, many excellent pizzas come from dough that’s only rested for a few hours. But—and this is a tasty “but”—a long cold ferment (12–48 hours in the fridge) brings flavor, structure, and digestibility to a whole new level. During the cold ferment, enzymes and natural acids break down the starches and proteins in the flour, creating deeper flavor, better browning, and that addictive aroma you get from real-deal pizzerias. It also makes the dough easier on your stomach, as much of the gluten and sugar gets pre-digested by the yeast and bacteria. If you’re using sourdough pizza starter, a long ferment isn’t optional—it’s essential. But if you’re doing a quick pizza dough on a Tuesday night, don’t stress. Just let it rise at room temp for 4–6 hours and enjoy. Great pizza is still possible without an overnight commitment.

At least 45 minutes. I know, that sounds long—but your pizza deserves it. Whether you’re using a pizza stone, baking steel, cast iron, or even a trusty pizza pan, preheating is what separates floppy crust from crispy, blistered perfection. Most home ovens claim to be ready in 10–15 minutes, but that only applies to air temperature—not the surface temperature of your cooking surface. Stones and steels need time to absorb heat all the way through so they can deliver that instant sizzle when the dough hits. You want the surface to be hot enough to mimic a pizza oven, which is what gives you those golden undersides and blistery air bubbles. Crank the oven to its highest setting (usually 500–550°F), place the stone on the bottom or middle rack, and give it the full 45-minute treatment. Your crust will thank you.

It depends on the style of pizza you’re aiming for. For chewy, bubbly New York-style or sourdough pizza, bread flour is your best friend—it has high protein content (12–13%), which builds strong gluten networks for structure and chew. For Neapolitan-style, “00” flour is the gold standard. It’s super finely milled and allows for a silky dough that crisps beautifully under high heat while staying soft inside. For softer crusts or pan pizzas, all-purpose flour works well and is more forgiving for beginners. Want a nutty, rustic flavor? Mix in a bit of wheat flour—just remember it soaks up more water and will change your hydration ratio slightly. If you’re gluten-free, well, that’s another conversation entirely (and probably a separate blog post). But no matter your flour of choice, weigh it instead of measuring by volume if you can. Consistency is the unsung hero of great dough.

Hydration refers to how much water is in your dough, usually expressed as a percentage of the flour weight. For example, 65% hydration means 65 grams of water for every 100 grams of flour. The higher the hydration, the more open, airy, and soft your crust can be—but also the stickier and more challenging your dough will become. Most standard homemade pizza dough recipes sit around 60–65% hydration, which is a happy medium for easy handling and decent texture. High-hydration doughs (70%+) are amazing for puffy, blistered crusts like sourdough pizza or artisan-style pies, but they require more advanced shaping techniques and longer fermentation. If your dough is too dry, it won’t rise properly or brown well. If it’s too wet and you don’t adjust handling techniques, you’ll be cursing your sticky countertop by minute three. Play with hydration levels as you gain confidence—but for starters, aim for 62–65% and see how it feels in your hands.