Ingredients
Makes enough dough for two 9-inch pizzas
Step 1
In a measuring cup stir together water and yeast until yeast is dissolved. In a large bowl whisk together flour and salt and add yeast mixture, stirring until a soft dough forms. On a lightly floured surface knead dough until smooth and elastic, about 10 minutes.
Step 2
Oil a large bowl (preferably with olive oil) and transfer dough to bowl, turning to coat. Cover bowl with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
Step 3
On a lightly floured surface flatten dough with your hands. Cut dough in half and form into 2 balls. (Dough may be made 1 day ahead to this point. Wrap balls loosely in plastic wrap and chill in a small sealable plastic bag. Return dough to room temperature before proceeding.) Dust tops of balls with flour and cover each ball with an inverted bowl large enough to allow dough to expand. Let dough rise in a warm place until doubled in bulk, about 1 hour.
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Reviews (42)
Back to TopThis was my first time making pizza dough and I'm impressed! I used my Kitchenaid on speed 2 for 2 minutes after the ingredients were mixed together. According to the Kitchenaid website, 2 minutes of the dough hook is equal to 10 min of manual kneading. I was a bit worried as my dough wasn't rising much and felt very tough. I actually gave up and left the dough in the bowl on the counter. Lo and behold, the dough was spongy and pizza-dough like the next morning! I think this crust works well for thin crust. I cooked it at 500 degrees on convection mode on a pizza stone for 8 minutes. I would make this again.
trixbunny
British Columbia, Canada
10/6/2017
This is a great recipe...infallible. I brush the pizza dough with olive oil before I bake it for two reasons, to seal it from the tomato juice and for flavor.
victoria3511
Fort Collins, CO.
9/11/2011
This pizza dough is truly amazing. It is my go to recipe.
Anonymous
Mendocino, Ca
1/23/2011
The best homemade pizza dough I have ever had
dgracer16
washington, dc
11/14/2010
Great pizza dough, simple and wonderful.
anniepotter
Waterloo Ontario
1/17/2010
Best recipe I have come across! It's a keeper.
Anonymous
Knoxville, Tn
10/1/2008
Great pizza dough recipe. Will use again.
Anonymous
Los Angeles, CA
5/31/2008
Best pizza dough recipe. Added a little olive oil. Used bread flower. Only needed to knead for 5 minutes. Even better from freezer.
fmccaughan
Chicago
3/1/2008
This is a great pizza crust recipe. Very similar to the pizzas we ate in Italy.
ldhitch
Loveland, OH
3/8/2007
A must for any pizza lover. I froze it after the first rise, defrosted and it was perfect. Pre-baked to hold more toppings, try it with pesto!
Anonymous
Tacoma, WA
2/13/2007
This was good. I'd definitely use it again.
Anonymous
Arlington, VA
10/14/2006
Very very good. Definitely coat the bowl with olive oil because the flavor is picked up just enough to make this great. Tip: Use inverted sheet tray if you don't have a pizza stone. Be sure to preheat it in the oven at 500 for at least 30 minutes.
Anonymous
PA
2/22/2006
This is a great pizza dough recipe. I've been making it since it first appeared.
farfetched
Minneapolis, MN
1/27/2006
This is our FAVORITE pizza dough. Have tried lots of pizza dough recipes, but only use this one since trying it the first time. Simple, 4 ingredients, but has a wonderful flavor. No sugar, but a slight sweetness comes out. It is THE BEST pizza dough you'll ever use.
Anonymous
San Antonio, TX
3/25/2005
overkneaded面团使披萨,效果更好building material than food...its pretty easy to tell if pizza dough is kneaded completely, but it does take some practice... poke your dough with a your finger up to the first joint (flour your finger first) if the hole pops back all the way, or almost all the way, its kneaded. if it doesnt pop back much keep going, and if you cant poke it, yove over shot. also when rising, your dough is risen when pokign the dough in the same way it doesnt respond at all, the hole just stays there
claire13
san diego (and occasionally italy)
11/28/2004
