Best Pizza Dough Recipe

Ingredients

• 2 cups warm water
• 1 tbsp granulated sugar
• 1 tsp table salt
• 1 packet active dry yeast (2.25 tsp)
• 1/3 cup canola oil*
• 4 cups bread flour*

*You’ll probably need extra during mixing

Wake Up the Yeast

In a medium bowl, add the salt and sugar. Pour in the warm water and stir until dissolved.

The water should feel warm but not hot – about 105-110F. Too hot kills the yeast.

Sprinkle the yeast over the water and give it a quick stir. Let sit for ~5 minutes until foamy on top. If nothing happens, your yeast is dead or your water was too hot.

Mix the Dough

In a large bowl or stand mixer with dough hook, add the oil and flour.

Pour in the yeast mixture and mix until it forms a shaggy dough.

If it’s too wet and soupy, add more flour – sometimes I need up to 1/3 cup extra depending on humidity. You want it sticky enough to cling to your fingers but firm enough to hold a ball shape.

First Rise

Oil a large bowl with canola oil. Drop the dough in and drizzle ~1 tablespoon oil on top.

Cover loosely with plastic wrap and let sit on the counter for ~60 minutes until doubled.

Punch it down – literally just punch the dough once or twice to knock the air out.

Second Rise and Cold Rest

Let it rise again for 30-60 minutes, then punch down once more.

Transfer the bowl to the fridge and let it rest for 2-24 hours. This slow rise is what gives you that chewy, flavorful crust.

Bring to Room Temp

Pull the dough out ~30 minutes before using. Room temperature dough stretches way easier than cold dough.

Now it’s ready for pizzas, calzones, breadsticks – whatever you’re making.

This freezes great too – just wrap portions in plastic and freeze for up to 3 months.

Best Pizza Dough

This recipes makes enough for 2 large pizzas or a bunch of calzones. The overnight rest in the fridge is key – develops way better flavor than the quick-rise versions. I usually make this Thursday night for pizza Friday.

Pin Recipe Print Recipe

Prep Time: 15 minutes mins

Rise Time: 1 day d

Total Time: 1 day d 15 minutes mins

Ingredients

• ▢ 2 cups warm water
• ▢ 1 tbsp granulated sugar
• ▢ 1 tsp table salt
• ▢ 1 packet active dry yeast 2.25 tsp
• ▢ 1/3 cup canola oil
• ▢ 4 cups bread flour

Instructions

• Dissolve salt and sugar in warm water (105-110F).
• Sprinkle yeast over water, stir, let sit 5 minutes until foamy.
• Mix oil and flour in large bowl or stand mixer with dough hook.
• Add yeast mixture, mix until shaggy dough forms. Add extra flour if too wet.
• Transfer to oiled bowl, drizzle with oil, cover with plastic wrap.
• Let rise 60 minutes until doubled.
• Punch down dough.
• Let rise another 30-60 minutes, punch down again.
• Refrigerate 2-24 hours.
• Remove from fridge 30 minutes before using.
• Makes 2 large pizzas. Can freeze portions up to 3 months.