Pizza Dough Recipe

March 31, 2026

This recipe is known for producing a chewy, flavorful crust that is easy to work with.

1 ½ cups warm water (about $105^\circ\text{F}$ to $115^\circ\text{F}$ )
2 ¼ teaspoons active dry yeast (one standard packet)
1 teaspoon granulated sugar
3 ½ to 4 cups all-purpose flour (or bread flour for a chewier crust), plus more for dusting
1 ½ teaspoons salt
2 tablespoons olive oil, plus more for the bowl

Activate the Yeast (Proofing): In a large bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until a foamy layer forms on the surface. This shows the yeast is active.
Mix the Dough: Add 3 ½ cups of flour and the salt to the yeast mixture. Pour in the 2 tablespoons of olive oil.
Knead:
- By Hand: Mix with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Add small amounts of the remaining flour as needed if the dough is too sticky.
- By Mixer: Use the dough hook attachment and mix on low speed for 5-7 minutes until the dough forms a smooth ball and pulls away from the sides of the bowl.
First Rise: Lightly grease a clean bowl with olive oil. Place the dough ball in the bowl, turn to coat, and cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has roughly doubled in size.
Shape and Bake: Punch the risen dough down to release the air. Divide it into two portions. Roll, press, or stretch each portion into a pizza shape, add your favorite toppings, and bake on a preheated pizza stone or baking sheet at $450^\circ\text{F}$ ( $230^\circ\text{C}$ ) for 12-15 minutes, or until the crust is golden and the cheese is melted.

For a Neapolitan Style: Use high-protein "00" flour, increase the water content slightly, and allow for a much longer, slow-cold fermentation in the refrigerator (18-24 hours) for a better flavor and airy crust.
For a Quick Crust: Use instant yeast and skip the proofing step—just mix all the ingredients together and go straight to kneading, though the flavor may be simpler.

Do you have a stand mixer, or would you prefer a recipe designed specifically for no-knead or pan pizza?

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