Pizza Dough

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 0 mins


1 3/4cups warm water
1 1/2teaspoons active dry yeast
2teaspoons sugar
2tablespoons olive oil, plus more for coating dough
1 1/2teaspoons salt
4 1/2 to 5 cups bread flour (or high-gluten flour, such as King Arthur’s Sir Lancelot)


  1. Combine warm water, yeast and sugar in the bowl of a mixer. Stir to combine. Let stand until the mixture foams, about 5 minutes. Stir in 2 tablespoons olive oil, salt and flour. Mix, using a dough hook, just until dough comes together, 1 to 2 minutes.
  2. Remove bowl from mixer, cover, and let stand 20 minutes.
  3. Return bowl to mixer and knead dough, using a dough hook, until surface is smooth and it springs back when you poke it, about 5 minutes.  Dough will be very stiff.
  4. Roll dough in a ball, put it in a clean bowl, and brush lightly with olive oil.  Cover and refrigerate overnight.
  5. Remove dough from refrigerator and let stand at room temperature at least 4 hours before you plan to use it.
  6. Place dough on a board. Knead it just enough to punch the air out. Divide it into six pieces. (Smaller pieces are easier to work with.) Flatten each piece into a disk on a cutting board and cover with a cloth until you’re ready to use them.

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 420
  • Fat 6g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 0mg
  • Sodium 590mg
  • Potassium 110mg
  • Carbohydrate 76g
  • Fiber 3g
  • Sugars 2g
  • Protein 13g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 25%
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