Pizza Dough

There is no need to order take-out—make your own pizza at home! The key to a good pizza is a great crust, and a great crust starts with great dough.

Serves: 12Hands-on: 15 minutesTotal: 2 hours 25 minutesDifficulty: Medium

Serves: 12


  • 1 1⁄2 tsp. active dry yeast
  • 1⁄2 tsp. sugar
  • 1 1⁄2 cups warm water
  • 1⁄2 tsp. salt
  • 3 Tbsp. extra-virgin olive oil, divided
  • 3 3⁄4 cups all-purpose flour, divided


  • In a large bowl, add the yeast, sugar, and warm water. Set the mixture aside for 7 to 10 minutes to allow the yeast to activate (bubble or froth). Stir in the salt and 2 tablespoons of oil.
  • Place 1⁄4 cup of flour on your work surface. Add the remaining 3 1⁄2 cups of flour, a little at a time, to the yeast mixture; mix the ingredients with your hands. When the mixture comes together as dough, empty the bowl onto the floured work surface and begin to knead it. Keep kneading until the dough is pliable and no longer sticks to your hands. For a large pizza, roll the dough into one ball. For two medium pizzas, divide the dough in half and roll the halves into balls.
  • To use the dough immediately, place each ball in a bowl and rub the surface of the dough with the remaining oil. Cover the bowl with plastic wrap, and let the dough rise in a warm place until it doubles in size (1 1⁄2 to 2 hours).
  • The dough can be frozen to use later. Rub the surface of the dough with the remaining oil and wrap it in plastic. Place the wrapped dough into a plastic bag and freeze it until needed. Then thaw the dough and let it rise before using it.