Pizza Dough

Pizza Dough

A chewy, pliable dough that stretches thin and bakes up with a crisp, blistered crust.

Total 2 hr 5 min Makes 2 crusts Calories 180/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This basic yeasted dough comes together with just flour, water, yeast, salt, and olive oil, then rests to develop gluten and flavor. A slow rise builds a light, airy crumb while keeping the crust sturdy enough to hold your favorite toppings. Use it for thin-crust, Neapolitan-style, or thicker pan pizzas.

Ingredients

  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 1/3 cups warm water (about 110°F)
  • 2 tablespoons olive oil, plus more for the bowl

Method

  1. In a small bowl, stir the warm water, sugar, and yeast together. Let stand until foamy, about 5 to 10 minutes.

  2. In a large bowl, whisk together the flour and salt.

  3. Pour the yeast mixture and olive oil into the flour. Stir with a wooden spoon or spatula until a shaggy dough forms.

  4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding flour a tablespoon at a time if the dough is too sticky.

  5. Shape the dough into a ball and place it in a large, lightly oiled bowl, turning to coat. Cover tightly with plastic wrap.

  6. Let the dough rise in a warm spot until doubled in size, about 1 to 2 hours.

  7. Punch down the dough and turn it out onto a floured surface. Divide it in half and shape each portion into a smooth ball.

  8. Cover the dough balls with a kitchen towel and let rest for 10 minutes before rolling or stretching into crusts.

Rate this recipe

★ 3.7 (1)

Pizza Dough

This basic yeasted dough comes together with just flour, water, yeast, salt, and olive oil, then rests to develop gluten and flavor. A slow rise builds a light, airy crumb while keeping the crust sturdy enough to hold your favorite toppings. Use it for thin-crust, Neapolitan-style, or thicker pan pizzas.

2 hr 5 min 2 crusts 180 cal

Ingredients

  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 1/3 cups warm water (about 110°F)
  • 2 tablespoons olive oil, plus more for the bowl

Method

  1. 1

    In a small bowl, stir the warm water, sugar, and yeast together. Let stand until foamy, about 5 to 10 minutes.

  2. 2

    In a large bowl, whisk together the flour and salt.

  3. 3

    Pour the yeast mixture and olive oil into the flour. Stir with a wooden spoon or spatula until a shaggy dough forms.

  4. 4

    Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding flour a tablespoon at a time if the dough is too sticky.

  5. 5

    Shape the dough into a ball and place it in a large, lightly oiled bowl, turning to coat. Cover tightly with plastic wrap.

  6. 6

    Let the dough rise in a warm spot until doubled in size, about 1 to 2 hours.

  7. 7

    Punch down the dough and turn it out onto a floured surface. Divide it in half and shape each portion into a smooth ball.

  8. 8

    Cover the dough balls with a kitchen towel and let rest for 10 minutes before rolling or stretching into crusts.