Pizza Dough

Makes 2 Doughs
serve with:
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  • 1 tablespoon (12.5g) sugar
  • 1 packet active dry yeast (2¼ teaspoons (7g))
  • 1½ cups (595ml) warm water
  • 3½ (385g) cups all-purpose flour, plus more for dusting (can use “00” flour)
  • 2 tablespoons (30ml) extra-virgin olive oil, plus more for brushing
  • 1½ teaspoons (9g) salt


Add yeast and sugar to 1½ cups (595ml) of warm water and set aside until foamy, about 10 minutes.

Add the flour and salt to a large bowl.  Make a well in the center of the flour and add olive oil and yeast mixture. Stir to make a rough dough adding more flour, a little at a time, if too wet and sticky.  When mixed and dough comes clean from the side of the bowl, gather the dough with your hands and turn onto a lightly floured surface.  Knead the dough for approximately 5 minutes until smooth, soft and elastic.  Cut the dough into 2 pieces and form 2 balls tucking any open edges under.

Lightly oil 2 large bowls and add pizza dough.  Brush the top and sides with additional oil and cover tightly with plastic wrap or tea towel.  Store in a warm place for 1½ hours allowing it to double in size.  Roll out and add toppings.

Bake on a pizza stone or pan for 60 - 90 seconds in a wood burning oven or 12-14 minutes in a 475°F/246°C conventional oven.


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