Basics · Tested at home

Pizza Dough

Name: Pizza Dough
Prep time: 15 min
Yield: Dough for 2 medium pizzas
Ingredients: 1 cup warm water (105°F to 110°F warm to the touch, not scalding); 2¼ tsp active dry yeast (1 standard packet); 1 tbsp honey or sugar; 1 tsp fine salt; 2 tbsp extra virgin olive oil, plus 1 tsp for oiling the proofing bowl; 3 cups bread flour, plus or minus ½ cup depending on ambient humidity

This flexible pizza dough can be made the same day or cold fermented for deeper flavor. Bread flour gives it enough structure for stretching, while honey or sugar helps the crust brown beautifully.

Jump to ingredients ↓Start cooking ↓

Prep15 minutes

CookVaries by the pizza recipe

TotalVaries by proofing method

MakesDough for 2 medium pizzas

Get everything ready

Ingredients

Tap an ingredient as you use it to keep your place.

1 cup warm water (105°F to 110°F warm to the touch, not scalding)
2¼ tsp active dry yeast (1 standard packet)
1 tbsp honey or sugar
1 tsp fine salt
2 tbsp extra virgin olive oil, plus 1 tsp for oiling the proofing bowl
3 cups bread flour, plus or minus ½ cup depending on ambient humidity

Turn up the heat

Let’s cook.

Pour the warm water into a large bowl. Stir in the honey or sugar, then sprinkle the yeast evenly over the surface. Leave it completely undisturbed for 5 to 10 minutes, until frothy, foamy, and aromatic.
Gently stir the salt and olive oil into the foamy yeast mixture.
Mix in 2½ cups of the bread flour with a sturdy wooden spoon or a stand mixer fitted with a dough hook.
Turn the dough onto a lightly floured work surface and knead vigorously for 5 to 7 minutes, or knead for 5 minutes on medium low speed in a stand mixer. If the dough is very sticky, add the remaining ½ cup flour 1 tablespoon at a time. The finished dough should be smooth, slightly tacky but manageable, and spring back quickly when poked.
Choose either the same day rise or the cold ferment method below and let the dough proof as directed.
When the dough is ready to use, divide it into 2 equal portions. Shape each portion into a ball, cover, and let it rest briefly before stretching so the gluten can relax.

Options & Variations

Quick Rise (Same Day)

Coat a clean bowl with 1 teaspoon olive oil. Roll the dough ball in it to grease the surface, cover tightly with a damp towel or plastic wrap, and place it in a warm, dark, draft-free spot for 1 to 1½ hours, until doubled.

Cold Ferment (Recommended)

Place the oiled dough ball in a large zip-top bag with room to expand. Seal and refrigerate for 24 to 72 hours. Bring it to room temperature for 1 hour before dividing and shaping.

Serving Ideas

Storage

Recipe Notes

From Justin’s kitchen

The cold ferment is the best choice when time allows because it develops a deeper, more complex crust flavor. Honey also adds flavor and encourages stronger browning.