20 minutes
A classic pizza dough recipe that yields a chewy and flavorful crust, perfect for your favorite toppings.
Dry Active Yeast
teaspoons
cups
teaspoons
tablespoons
Lukewarm Water
cups
1. Dissolve Yeast
Pour 1.75 cups of lukewarm water into a mixing bowl and sprinkle in 2 teaspoons of dry active yeast. Let it sit for about 2 minutes until the mixture becomes frothy.
2. Mix Dough
Add the dissolved yeast mixture to a large bowl along with 4.5 cups of all-purpose flour, 2 teaspoons of kosher salt, and 2 tablespoons of olive oil. Using your hands, a stand mixer, or a food processor, mix the ingredients until they come together to form a rough, pockmarked dough.
3. Knead Dough
Knead the dough on a lightly dusted work surface for 3 to 4 minutes until it transforms from a rough texture to a smooth, cohesive ball.
4. Divide Dough
Divide the dough into four equal pieces, each weighing about 225 grams (8 ounces). Use a knife or dough cutter for this task.
5. Form Dough Balls
Form each piece into a dough ball and place them on a flour-dusted or parchment-lined baking sheet. Cover the dough balls with plastic wrap and a kitchen towel, and let them rise for about 30 minutes until they double in size.
6. Store Dough
If you’re not planning to use the dough immediately, place the dough balls in resealable zipper bags and keep them in the refrigerator or freezer.
Alter toppings and sauces to create a variety of pizzas such as Margherita, Pepperoni, and BBQ Chicken.
Use Tipo 00 flour for a more authentic Italian pizza, creating a silky texture with a crisp crust.
Press the pizza dough into a well-oiled pan, create dimples, and top with olive oil, rosemary, and coarse salt before baking.
Let the dough slow ferment in the refrigerator for 24-72 hours to develop more complex flavors and improve texture.
Fold or roll the pizza dough to seal in fillings for these Italian favorites.
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