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Pizza Dough | Culinary Cool

Pizza Dough


  • 4 cups bread flour
  • 2 tsp granulated sugar or honey
  • 1 and 1/2 tsp salt
  • 1 and 1/4 tsp instant yeast
  • 1 and 1/2 tbsp olive oil.
  • 11 fl oz room-temperature water


  • Combine the flour, sugar or honey, salt, yeast and olive oil in the bowl of a stand mixer. Mix with a spoon to combine all ingredients.
  • Engage the bowl with the mixer fitted with the dough hook.
  • On low speed, add the water and mix until the dough comes together in a course ball, about 2-3 minutes. Let rest for 5 minutes, uncovered.
  • To Knead the dough, either continue with the dough hook on medium-speed, or by hand for 2-3 minutes.
  • Add more water or flour as needed to produce a ball of dough that is smooth, supple, and fairly tacky but not sticky. When poked with a clean finger, the dough should peel off, leaving only a slight residue. It may stick to the bottom of the mixing bowl, but not the sides.
  • Lightly oil a bowl that's twice the size of the ball of dough. Roll the dough in the bowl to coat it with oil.
  • Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours and up to 3 days. It will rise slowly in the refrigerator but will stop growing once completely chilled.
  • Divide the dough into 4 equal pieces weighing about 8 oz each. At this point you can wrap and freeze the dough, or proceed to shape and bake it.
  • To bake, preheat the oven and pizza stone to 450 degrees F for at least 30 minutes.
  • Shape the dough with lightly floured hands. Brush the outer edge lightly with oil.
  • Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 10-12 minutes.