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Pizza Dough

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 11/4 oz. package active dry yeast (21/4 tsp.); Use NEW dry yeast, not old
  • 13/4 cup unbleached all-purpose flour, divided in half, plus more flour for dusting surfaces
  • 3/4 cup warm water (105 – 115 degrees), divided in half
  • 1 tsp. sea salt
  • 1/2 Tbsp. extra-virgin olive oil


  1. Blend yeast, 1 Tbsp. flour and 1/4 cup warm water in a large bowl.
  2. Let stand for about 5 minutes, until the surface looks slightly creamy.
  3. Add 1-1/4 cups flour, 1/2 cup warm water, salt and oil.
  4. Stir until smooth.
  5. Add in enough more flour (1/4 to 1/2 cup) for dough to start to pull away from the sides of the bowl (it will be somewhat wet).
  6. On a floured surface (wooden is best), knead the dough until smooth, soft and elastic for 10 minutes.
  7. Add more flour dusting to surface if dough becomes too sticky.
  8. Form dough into a ball, put in a dusted bowl, dust the top of the dough with flour and cover with plastic wrap or (non-terry cloth) kitchen towel.
  9. Let dough rise in a draft-free, warm room until doubled in size, 1-1/4 hours.

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