Basic Pizza Dough
Recipe and photo by Tami Ganeles Weiser
servings (Makes 1 large or 3 small pizzas)
Prep Time: 15 minutes Cook Time: 0 minutes
This classic pizza dough, adapted from Molly O’Neill's recipe, is a Weiser Kitchen basic. We use it for pizzas, strombolis, calzones and mini rolls. This makes enough dough for one large pizza or three small pizzas.
1 cup warm water (95° to 100°F, but not hotter!)
1 package of fast-acting dry yeast
1 teaspoon sugar
2½ to 3 cups (302–363 grams) of all-purpose flour, plus more for kneading
1 tablespoon extra virgin olive oil
1½ teaspoons kosher salt
- In the bowl of a stand mixer fitted with a dough hook, dissolve the yeast and sugar in the warm water. Let stand for 8 minutes or until foamy.
- Add 1 cup of the flour, olive oil, and salt. Mix on low speed until combined, then gradually add more flour until the dough begins to pull away from the sides of the bowl and forms a ball. If it is sticky, add another sprinkle of flour.
- Knead the dough for an additional 3 to 4 minutes until the ball of dough is smooth. Transfer to a large bowl lightly greased with oil and cover with plastic wrap or a damp towel. Place the bowl in a warm area and allow to rise until the dough has doubled in size, about 1 hour.
- Gently turn the dough out onto a lightly floured work surface, punch down the dough, and shape into desired size.
- When we made this on a warm summer day in New England, we let the dough rise on an outdoor patio bench. If you try this, be sure it’s well covered so none of the outdoor critters enjoy the pizza dough!
- The dough can be made ahead, and then wrapped and frozen for up to 3 months. (Defrost overnight in the refrigerator before using.)