Nancy Silverton’s Pizza Dough Recipe: Crafting the Perfect Pizza

Are you on a quest to create the perfect homemade pizza, complete with a crust that’s crispy on the outside and chewy on the inside? Look no further than Nancy Silverton’s Pizza Dough recipe. In this article, we’ll delve into the world of pizza-making, uncover the secrets behind Nancy Silverton’s renowned recipe, and guide you through the steps to craft your own mouthwatering pizza dough masterpiece.

The Art of Pizza-Making

A Time-Honored Tradition

Pizza has been a beloved staple of Italian cuisine for centuries, captivating taste buds around the world with its delicious simplicity. From the streets of Naples to bustling pizzerias in New York City, pizza-making is an art form that celebrates the perfect balance of flavors and textures.

The Importance of Dough

At the heart of every great pizza lies the dough – the foundation upon which all other ingredients are layered. A good pizza dough should be light, airy, and full of flavor, with just the right amount of chewiness to complement the toppings.

Nancy Silverton’s Legacy

Nancy Silverton is a legendary figure in the world of baking and pastry, known for her meticulous attention to detail and dedication to quality ingredients. Her pizza dough recipe has become a go-to for home cooks and professional chefs alike, praised for its simplicity and consistently delicious results.

Unlocking the Secrets of Nancy Silverton’s Pizza Dough

The Perfect Blend of Flours

One of the key secrets behind Nancy Silverton’s pizza dough is her choice of flours. Instead of using traditional all-purpose flour, Silverton opts for a combination of bread flour and finely ground semolina flour, which gives the dough its distinctive texture and flavor.

The Magic of Fermentation

Another secret to Silverton’s pizza dough is the process of fermentation. By allowing the dough to ferment slowly in the refrigerator overnight, the yeast has time to develop complex flavors and create a dough that’s light, airy, and easy to work with.

The Importance of Technique

While the ingredients play a crucial role, technique is equally important when it comes to making Nancy Silverton’s pizza dough. From properly mixing and kneading the dough to shaping it into the perfect crust, attention to detail is key to achieving the desired results.

Crafting Your Own Nancy Silverton Pizza Dough

Ingredients You’ll Need

To make Nancy Silverton’s pizza dough at home, you’ll need:

  • 5 cups of bread flour
  • 1/4 cup of finely ground semolina flour
  • 1 and 3/4 teaspoons of kosher salt
  • 1/2 teaspoon of active dry yeast
  • 1 and 3/4 cups of water, at room temperature


  1. In a large mixing bowl, whisk together the bread flour, semolina flour, and kosher salt until well combined.
  2. In a separate bowl, dissolve the yeast in the water, stirring gently to combine.
  3. Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight, or for at least 12 hours.

Serve and Enjoy

Once your Nancy Silverton pizza dough has had time to ferment and develop flavor, it’s time to roll it out, top it with your favorite ingredients, and bake until golden brown and bubbly. Whether you prefer classic Margherita or loaded with toppings, your homemade pizza is sure to impress.


In conclusion, Nancy Silverton’s pizza dough recipe is a testament to the artistry and craftsmanship of pizza-making. With its perfect blend of flours, slow fermentation process, and attention to technique, this recipe allows home cooks to recreate the magic of a classic pizzeria in their own kitchen. So why not roll up your sleeves, dust off your rolling pin, and embark on a culinary journey to pizza perfection?

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FAQs About Nancy Silverton’s Pizza Dough Recipe

Can I freeze Nancy Silverton pizza dough?

Yes, you can freeze Nancy Silverton pizza dough for later use. Simply divide the dough into individual portions, wrap each portion tightly in plastic wrap, and place in a freezer bag or container. When ready to use, thaw the dough overnight in the refrigerator before shaping and baking.

Can I substitute all-purpose flour for bread flour in Nancy Silverton’s pizza dough?

While you can technically use all-purpose flour in place of bread flour, keep in mind that bread flour has a higher protein content, which contributes to a chewier crust. If using all-purpose flour, you may need to adjust the hydration level slightly to achieve the desired texture.

How long can I refrigerate Nancy Silverton pizza dough?

Nancy Silverton pizza dough can be refrigerated for up to 3 days before use. Simply remove the dough from the refrigerator and let it come to room temperature before shaping and baking.

Can I use a stand mixer to knead Nancy Silverton pizza dough?

Yes, you can use a stand mixer fitted with a dough hook attachment to knead Nancy Silverton pizza dough. Simply mix the ingredients together on low speed until a shaggy dough forms, then increase the speed slightly and knead for 5-7 minutes, or until the dough is smooth and elastic.

Can I use Nancy Silverton pizza dough to make other types of bread?

While Nancy Silverton pizza dough is specifically formulated for pizza, you can certainly use it to make other types of bread, such as focaccia or calzones. Just adjust the shaping and baking instructions accordingly to suit your desired outcome.