Go Back

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
Rise Time: 1 day
Total Time: 1 day 15 minutes

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.