You’ve been there. It’s Friday night, the kids are starving, and you’ve finally decided to ditch the overpriced delivery for a homemade pie. You pull up that famous Sallys baking pizza dough recipe because, honestly, the internet says it’s foolproof. But then, things go sideways. The dough won't stretch. It snaps back like a rubber band. Or maybe it’s so sticky it’s basically a localized environmental disaster on your kitchen counter.
Making pizza at home shouldn't be stressful. Sally McKenney’s recipe is legendary for a reason—it’s accessible. But even the "beginner-friendly" tag doesn't mean you can just wing it.
The Secret is the Flour (and the Salt)
Most people grab whatever all-purpose flour is sitting in the back of the pantry. That's fine. It works. But if you want that specific, chewy-yet-crisp structure that makes you feel like a professional pizzaiolo, you need to understand protein content. Sally’s recipe typically calls for unbleached all-purpose flour, which sits around 10-12% protein.
If you swap in bread flour? You get more chew.
If you use bleached flour? You might find it absorbs water differently, leading to a dough that feels "off" compared to the recipe's instructions.
One thing that gets debated in baking circles—specifically regarding this recipe—is the salt. A standard batch uses about 3/4 teaspoon of salt. Some hardcore bread enthusiasts argue this is too low. In fact, if you’ve ever felt the crust was a bit "blah" despite the perfect texture, try bumping that salt up to a full teaspoon or even a teaspoon and a quarter. Salt doesn't just make things salty; it controls the yeast and strengthens the gluten.
Why Your Sallys Baking Pizza Dough Won't Stretch
This is the number one complaint. You try to push the dough out into a 12-inch circle, and it just shrinks back. It’s infuriating.
The culprit? Gluten tension. When you knead the dough—whether by hand or with a stand mixer for those recommended 5 minutes—you are essentially winding up a bunch of tiny protein springs. If you try to shape the dough immediately after it rises without letting it rest, those springs are still tight.
The fix is simple: walk away. If the dough fights you, cover it with a towel and let it sit for 5 to 10 minutes. This gives the gluten a "nap," allowing the proteins to relax. When you come back, it’ll be much more cooperative.
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Temperature: The Silent Yeast Killer
Sally recommends warm water between 100°F and 110°F.
Don't guess. If the water is too cold, the yeast stays asleep, and your dough won't rise. If it’s over 130°F, you’ve effectively cooked the yeast to death.
If you’re working in a cold kitchen in the middle of January, your dough might take 90 minutes or more to double in size instead of the usual hour. I’ve found that the "oven trick" works wonders: heat your oven to 150°F, turn it off, then put the dough inside with the door slightly cracked. It creates a cozy proofing box that guarantees a rise.
Flavor Takes Time (The Cold Ferment Hack)
While the recipe is designed to be ready in about two hours, the real magic happens if you plan ahead.
The "overnight" version of this dough is vastly superior in flavor. By letting the dough rise in the refrigerator for 8 to 24 hours (or even up to 3 days), you’re allowing for a slow fermentation. This breaks down complex starches into simple sugars, giving you those beautiful charred "leopard spots" and a complex, sourdough-adjacent tang.
Practical Steps for Your Next Bake
Don't just read about it; do these three things next time you make a batch:
- Use Cornmeal: Don't just grease the pan. A heavy sprinkle of cornmeal on the bottom of your baking sheet or pizza stone prevents sticking and adds that classic "crunch" you find in high-end pizzerias.
- Dimple the Dough: Before you add sauce, use your fingertips to press small divots into the surface (like you’re making focaccia). This prevents massive, awkward air bubbles from ballooning up and pushing your cheese off the side.
- The High Heat Rule: Most home ovens cap out at 500°F or 550°F. Use it. Sally recommends 475°F, which is great for beginners, but if you want a truly crisp bottom, crank that dial as high as it goes and preheat your pan or stone for at least 30 minutes.
If you have extra dough, don't throw it out. This specific recipe freezes beautifully. Lightly coat a ball of risen dough in oil, seal it in a freezer bag, and it’ll stay good for up to three months. Just thaw it in the fridge overnight when the craving hits again.