Basic Pizza Dough

A classic from Joy of Cooking. Crust only; toppings separate.

Prep: 15 min Cook: 1 hour rise + 10 min bake Serves: Makes 2 12-inch crusts Source: Joy of Cooking
pizzadoughbread

Ingredients

  • 1 package active dry yeast
  • 1⅓ cups warm water
  • 3½ to 3¾ cups all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 1 tablespoon sugar (optional)

Instructions

  1. Combine yeast and warm water in the stand mixer bowl. Let sit 5 minutes until foamy.
  2. Add flour, olive oil, salt, and sugar.
  3. Mix on low for 1 minute.
  4. Knead with the dough hook until smooth and elastic, about 5–7 minutes.
  5. Transfer to a bowl coated in olive oil, turn dough to coat.
  6. Cover and let rise somewhere warm for about an hour, until doubled.
  7. Preheat oven to 475°F.
  8. Punch down the dough and split in two.
  9. Let rise 15 more minutes, covered in plastic. Make sure the plastic isn’t touching the dough.
  10. Prepare your toppings while it rests.
  11. Roll the rounds out on a floured work surface.
  12. Make a lip on the edge, coat with olive oil, and top as desired.

Basic Toppings

  • Pizza sauce (canned is fine)
  • Shredded mozzarella
  • Pepperoni slices

Notes

  • Water temp matters — too hot kills the yeast. Aim for 105–110°F. If you don’t have a thermometer, it should feel like a warm bath.
  • If the dough springs back aggressively when rolling, let it rest 5 more minutes and try again. The gluten needs to relax.
  • For a crispier bottom, preheat a sheet pan or pizza stone in the oven before sliding the dough onto it.