Making great pizza dough at home is simpler than most people think, but a few common mistakes can sabotage the result. The biggest culprit is using water that's too hot, which kills the yeast before it can do its work.
Other frequent errors include not kneading long enough, skipping the rest period, using too much flour on the work surface, and rolling instead of stretching. Each of these leads to a dense, tough crust instead of the chewy, airy texture you want.
The fix is straightforward: use lukewarm water around 105 degrees, knead for at least 10 minutes, let the dough rest for 24 hours in the fridge, and always stretch by hand using your knuckles.
