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Easy Pizza Dough
A simple, versatile pizza dough for two 12-inch pies, with an optional overnight rest for extra flavor.
Ingredients
| Volume | Grams |
|---|---|
| 3 cups all-purpose flour, or bread flour | 360 g |
| 1 tsp instant yeast | 3 g |
| 1 1/2 tsp table salt | 9 g |
| 1 tsp granulated sugar | 4.1 g |
| 1 cup warm water | 227 g |
| 2 tbsp olive oil, plus more for the bowl | 25 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Stir the flour, yeast, salt and sugar together in a large bowl.
- Add the warm water and olive oil and mix until no dry flour remains.
- Knead 6–8 minutes, until smooth and elastic. The dough should be soft and slightly tacky.
- Place in an oiled bowl, cover, and let rise until doubled, about 1 to 1 1/2 hours (or refrigerate up to 2 days for more flavor; let it warm up for an hour before shaping).
- Heat the oven, with a stone or steel if you have one, to 475–500 °F for at least 30 minutes.
- Divide the dough in half, stretch each piece into a 12-inch round, and top lightly.
- Bake 8–12 minutes, until the crust is browned and the cheese bubbles.
Tips
- If the dough keeps springing back while stretching, cover it and let it relax for 10 minutes.
- Go easy on toppings; a heavily loaded pizza bakes up soggy.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.