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Pizza Dough

Pizza Dough

Classic pizza dough that can be made in advance and saved in the refridgerator. Preparation time does not include time needed for rising.

  • Duration
  • Prep Time
  • 3 PizzasServings


  • 1½ cups warm water, 100 to 110 degrees F, plus extra if needed
  • 1 (¼-ounce) packet active dry yeast
  • 5 cups all-purpose flour, plus extra as needed
  • 1½ teaspoons fine sea salt
  • Olive oil, for drizzling


1. Put water in a small bowl. Add yeast and stir until dissolved.

2. In a large bowl, whisk flour and salt together. Add yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time.

3. Transfer dough to a floured area. With floured hands, knead dough until it becomes smooth and elastic, about 10 to 12 minutes. 

4. Drizzle the inside of a clean bowl with olive oil. Put dough in the bowl and cover loosely with plastic wrap. 

5. Set bowl in a warm, draft-free place, until dough has doubled in size, about 2 hours.

6. Using a fist, deflate dough in the center and cut into 3 equal-sized pieces. 

7. Form dough pieces into 3 balls and put into 3 oiled bowls. 

8. Cover each bowl loosely with plastic wrap and let rest for 1 hour. Remove the dough and wrap in plastic.

10. Refrigerate for up to 1 day.