Pizza Dough


  • 3 ½ to 4 cups Bread Flour, plus more for rolling (Chef’s Note: Using bread flour will give you a much crisper crust. If you cannot find bread flour, you can substitute it with all purpose flour which will give you a chewier crust.)
  • 1 teaspoon Sugar
  • 1 envelope Instant Dry Yeast
  • 2 teaspoons Kosher Salt
  • 1 ½ cups water, 110 degrees F
  • 2 tablespoons Olive Oil, plus 2 teaspoons


  1. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine.
  2. While the mixer is running, add the water and 2 tablespoons of the olive oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour – 1 tablespoon at a time until the dough comes together in a solid ball. If the dough is too dry, add additional water – 1 tablespoon at a time.
  3. Scrape the dough onto a lightly floured surgace and gently knead into a smooth, firm ball.
  4. Grease a large bowl with the remaining 2 teaspoons of olive oil, add the dough, cover the bowl with plastic wrap and pit it in a warm area to let it double in size (about one hour).
  5. Turn the dough out onto a lightly floured surface and divide it into two equal pieces.
  6. Cover each with a clean kitchen towel or plastic wrap and let them rest for ten minutes.
  7. Remove the dough and wrap in plastic.
  8. Refrigerate for up to four days.

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