Basic Pizza Dough

Posted on 21 Jan 2014

I make pizza fairly often and I feel that I have perfected my dough recipe

Yield Enough dough for three 12-inch or two 18-inch pizzas
Prep Time 10 minutes prep plus 1-2 hours proofing


Amount Ingredient Notes
3 cup all-purpose or bread flour
1 tablespoon kosher salt
1 ⅓ cups warm water 40-45°C (104-113°F)
1 packet dry inactive yeast one packet is about 1 tablespoon
1 tablespoon sugar
¼ cup olive oil


Suggested Baking

My preferred method to bake pizzas is to parbake the crust in a deep cast-iron pan, top, then finish under a broiler.

Things You Need

Item Notes
cast iron pan
semolina or cornmeal for dusting


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