Print Recipe

Pizza Dough

Prep Time5 mins
Cook Time20 mins
Total Time2 hrs 35 mins
Course: Main Course
Keyword: Pizza


  • 1/2 Cup warm water
  • 1 pkg instant yeast
  • 1 1/2 Cups water room temp
  • 2 Tb olive oil
  • 4 Cups bread flour
  • 1 1/2 tsp salt


  • In a bowl or multi-cup measuring cup dissolve yeast in warm water. Let stand until the yeast puffs up, about 5 minutes or so. Add in second batch of water and oil, stir to combine.
  • In a large bowl or stand mixer, mix dry ingredients. Add in your liquid mixture slowly. You want this to form a fairly nice mass. Remove from your bowl and knead by hand for 5-10 minutes. Form your dough into a ball and tranfer to a large greased bowl. Flip the dough after tossing it in so both sides are now greased a bit. Cover with plastic wrap and set aside in a warm, but not hot, location. Sometimes I will put my dough on the dryer and turn it on to help give it a boost. Especially in the winter, we don't always have a nice warm spot for the dough to rise. Counters can feel cold or at least not warm enough, even if the house itself is a comfortable temperature. Let your dough rise until it almost doubles in size, 2 hours or a bit more.
  • Divide dough into two equal parts. On a lightly floured work area, shape each part into a small ball knead and add more flour if necessary. If it sticks to your hands, add some flour, but just a small bit at a time. Cover with a damp towel. Let rise for 10-20 minutes more.
  • Preheat your oven to 500F°. Take one of the balls and roll out or stretch with your hands, to fit your pan. I've since read up more, if it doesn't want to stretch out or roll out on your first attempt... let it sit for 10 or so minutes and try again. I really just wasn't up for waiting... again, not a big deal because it was still super good. If you don't mind a thick crust, don't worry about it. If you are only making one pizza, toss the second ball of dough in the refrigerator or freezer.
  • Top your dough as you like and toss in the oven for 20-30 minutes or until the crust is a nice golden color and your cheese is completely melted and bubbly.