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Pizza Dough Recipe
5 from 57 votes

Pizza Dough Recipe

This Pizza Dough Recipe outlines making a soft, supple dough using active dry or instant yeast, warm water, olive oil, sugar, salt, and flour. The dough is kneaded, allowed to rise until doubled, and can be shaped for home pizza baking. It forms a slightly sticky, elastic dough that produces a chewy, flavorful crust.

Prep Time
25 mins
Cook Time
10 mins
Additional Time
1 hr 40 mins
Total Time
2 hrs 15 mins
Servings: 10 - enough dough for 2 pizzas
Course: Main Course
Cuisine: Italian, American

Ingredients

  • 2 tsp active dry yeast or instant yeast (see notes*)
  • 2 tsp granulated sugar
  • 1 1/2 cups water heated to 110 - 115 degrees for active dry yeast, 120 - 130 degrees for instant yeast, warm
  • 3 Tbsp olive oil plus more for brushing
  • 1 1/4 tsp salt
  • 3 1/2 cups (17 oz) all-purpose flour or bread flour, then more as needed (scoop and level to measure, unbleached

Instructions

    Cup of Yum
  1. In the bowl of an electric stand mixer whisk together active dry yeast, sugar and 1/2 cup water. Let rest 5 - 10 minutes until it starts to bubble up. If using instant yeast see notes as method is different.
  2. Add in remaining 1 cup warm water, 3 Tbsp olive oil, salt, and 3 cups flour. Set mixer with paddle attachment and blend mixture until combined.
  3. Switch to a hook attachment, then knead in remaining 1/2 cup flour. Continue to let knead, while adding more flour 1 or 2 Tbsp at a time as needed until dough isn't overly tacky.
  4. Knead on low speed about 4 minutes until dough is soft and supple and pulls away from the sides of the bowl (not the bottom of the bowl though). Dough should be slightly sticky.
  5. Transfer dough to a large oiled bowl (preferably coated with olive oil or olive oil cooking spray), turn dough to other side to coat opposite side in oil.
  6. Cover bowl with plastic wrap and let rest until double in volume in a warm place about 1 1/2 hours, or even better 24 hours in the fridge if time allows. If using the fridge method, the following day you'll need to let the dough come to room temperature for about 1 hour before shaping.
  7. Near end of rising place pizza stone in oven and let preheat to 475 degrees for 30 - 45 minutes.
  8. After rising, press dough down, divide into two portions (freeze** second portion for later at this point if desired).
  9. Place each portion if using both right away into two oiled bowls, cover and let rest 15 minutes.
  10. Stretch and shape dough into a circle about 11 - 14 inches depending on how thick or thin you like the crust.
  11. Transfer to a sheet of parchment paper just large enough to fit.***
  12. Brush top of crust with olive oil (about 1 Tbsp each). At this point for a fluffier crust if preferred, let rest 10 minutes. Spread top with sauce (I use about 2/3 cup), sprinkle with cheese (I use about 2 cups mozzarella) and finish with desired toppings.
  13. Transfer with parchment paper to preheated pizza stone and bake until crust is golden brown and cooked through, about 11 - 14 minutes.
  14. Slice and serve pizza warm. Repeat process with second dough if using.

Notes

  • For instant yeast, use water heated to 120-130°F and mix ingredients in a single step without proofing.
  • Dough can be frozen up to 3 months; thaw overnight in fridge and let rest at room temperature before shaping.
  • Use parchment paper for shaping and baking; trim or remove during baking to prevent scorching.
  • To reduce bubbles in crust, press fingertips randomly over dough or pierce with fork before baking.
  • Nutrition estimate applies to dough only; toppings are not included.