Basic Pizza Dough

This is a basic dough for the crust of a pizza. It is simple, and if you have a food processor, trivial to make, and gives good results.

I do recommend buying a kitchen scale if you are serious. Especially with flour and baked goods, measures by volume are pretty spotty.

This is from the NY Times Cooking area, and it is my go to recipe for a basic pie. I often make it without the Type 00 flour, and it comes out fine. If you have access to the type 00 flour, your crust will be smooth and chewy.

Print Recipe
Roberta's Pizza Dough
Prep Time 20 minutes
12" pies
Prep Time 20 minutes
12" pies
  1. In a large mixing bowl, combine the flour(s) and salt, mix well
  2. In a smaller mixing bowl, combine the water, yeast and oil. Let it proof (~5 minutes, you should see some yeast activity). Then combine with the flour mixture in the large bowl and mix with your hands for about 3 minutes. It should be sticky. Let rest covered loosely for about 15 minutes to autolyze.
  3. Turn out the dough onto a floured surface, and knead for about 3 minutes. The dough should be soft, and smooth, but it should also hold a shape. Cut it into two equal parts, and then form into two balls (our boules). If you are making pizza the same day, leave the boules on a floured surface, and cover with a towel to raise. If you are making them in the future, put them in to a closed container, and refrigerate. Dough can be kept refrigerated for up to 7 days. Be sure to remove and allow to come to room temperature for at least 35 minutes if you are refrigerating the dough boules.
  4. You can then form and top your pizza's to your heart's content.
Recipe Notes

For best results, use a pizza stone in an oven. To bake the pizza, preheat the oven and the stone for at least an hour at the highest temperature (most home ovens top out at 500F).

If you have a food processor, you can mix the flour(s), salt, yeast, first, then add the oil, and use room temperature water, mixed in slowly while the food processor is running until the dough forms a ball. Allow to knead for 3 (+/-) minutes, and then divide, form into balls, and allow to rise.

Use a pizza peel and corn meal to slide the pizza on the stone. Cook for 12 - 15 minutes, or until the toppings are cooked, and the cheese bubbles.

Be careful removing the pizza from the oven, as it will be HOT.

Do not use raw meats in this recipe (sausage, or ground beef). The oven temperatures, and cooking times are not sufficient to properly cook the meats, and you can get quite ill. Commercial pizza ovens operate at 600F or higher temperatures, and that can cook raw meats while cooking a pizza. Do not make this mistake at home.

This recipe is shamelessly cribbed from the NY Times

If you can't easily find the 00 flour, you can use all purpose flour, and still have a quite acceptable result. You can order the 00 flour from either Amazon, or King Arthur Flour.

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