Categorized:

  • Breads & Rolls
  • Main Dish

Tagged:

  • flour
  • olive oil
  • salt
  • sugar
  • yeast
Ball of homemade pizza dough. - 1

Pizza Dough Recipe

Ingredients

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Near end of rising place pizza stone in oven and let preheat to 475 degrees for 30 - 45 minutes.
  • After rising, press dough down, divide into two portions (freeze** second portion for later at this point if desired).
  • Place each portion if using both right away into two oiled bowls, cover and let rest 15 minutes.
  • Stretch and shape dough into a circle about 11 - 14 inches depending on how thick or thin you like the crust.
  • Transfer to a sheet of parchment paper just large enough to fit.***
  • 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.
  • Transfer with parchment paper to preheated pizza stone and bake until crust is golden brown and cooked through, about 11 - 14 minutes.
  • Slice and serve pizza warm. Repeat process with second dough if using.

Notes

  • It does not need to be proofed first.

  • Use water heated to 120 to 130 degrees.

  • To mix just whisk together 3 cups flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the paddle attachment.

  • Blend in water and oil. Then switch to hook attachment and proceed to mix as directed in step 3.

  • Wrap in parchment paper.

  • Transfer to a freezer resealable bag.

  • Freeze up to 3 months. Thaw overnight in refrigerator.

  • Let rest at room temp about 1 hour before shaping.

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