4.8 from 252 votes
BEST Pizza Dough Recipe
This pizza dough recipe produces a pliable, slightly sticky dough that develops a smooth, elastic texture after kneading. Using bread flour and a warm yeast mixture, the dough rises to create a flexible base ideal for shaping into pizza crust. The combination of olive oil and salt seasons the dough subtly. It can be baked immediately or stored for future use.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings:
18
-20 slices
Calories:
108 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 1/2 cups water 110 degrees F, warm
- 2 teaspoons granulated sugar
- 2 1/4 teaspoons active dry yeast 1 package, or instant yeast
- 3 1/2 to 4 cups bread flour (455g to 520g)
- 2 Tablespoons olive oil
- 2 teaspoons salt
Instructions
- Place a pizza stone in the oven if you have one. Preheat oven to 500 degrees F (or 475 if that's as high as your oven will go) while preparing the pizza dough so it can be completely hot when you are ready to bake the pizzas.
- Combine warm water, sugar, and yeast in a large bowl. If using active dry yeast, let it proof for 5 minutes until foamy. If using instant yeast, there is no need to wait for the yeast to proof.
- Add flour, olive oil, and salt and stir well with a wooden spoon or mix in a stand mixer with a dough hook until combined.
- Knead for 5 minutes using a stand mixer fitted with a dough hook attachment or 6-7 minutes by hand until smooth and elastic. The dough will be tacky and slightly sticky, but should still be manageable to work with.
- Drizzle a clean bowl with a little olive oil, then place the ball of dough in the bowl and turn it to coat in the oil. Cover with plastic wrap or a clean cloth and let rise for at least 30 minutes (or up to 1 1/2 hours) until doubled in size.
- Divide the dough into 2 or 3 balls (or more if you want to make personal-size pizzas).
- Roll, pat, or stretch the dough out until it is roughly 1/4" thick, then top with 1/4-1/2 cup of pizza sauce, freshly grated mozzarella cheese, and other toppings.
- Bake for 5-10 minutes until the cheese is melted and the crust is golden brown and crispy around the edges.
- Cool slightly before cutting and serving.
Cup of Yum
Notes
- After initial rising, divide dough into balls for individual pizzas or storage.
- Dough balls can be frozen up to 3 months; lightly oil and store in freezer-safe bags.
- To thaw frozen dough, refrigerate overnight and then rest at room temperature for an hour before use.
- Prepare dough up to 3 days ahead by refrigerating before first rise and allowing to warm and rise before baking.
- Use this dough as a base for various pizza toppings; see recipe post for topping ideas.
Nutrition Information
Calories
108kcal
(5%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
261mg
(11%)
Potassium
39mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18 -20 slices
Amount Per Serving
Calories 108
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 261mg | 11% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.