Pizza Dough

  • 3 ½ cups unbleached bread flour (plus extra)
  • 2 teaspoons white sugar or honey
  • 1 ½ teaspoons table salt
  • 1 ¼ teaspoons instant yeast
  • 1 ½ tablespoons olive oil (plus extra)
  • 11 oz cool water


  1. Combine flour, sugar or honey, salt, yeast, and olive oil.
  2. Mix flour with paddle attachment on low for 1 to 2 minutes until coarse ball forms.
    1. If mixing by hand, 2 to 3 min with a large spoon.
  3. Let rest uncovered for 5 minutes.
  4. Knead dough for 2 to 3 minutes with dough hook (or by hand) until smooth, supple, and slightly tacky (but not sticky). 
    1. Add small amounts of flour or water as needed.  If too sticky, add flour.  If dry or clumpy, add water.
  5. Lightly oil a bowl which is twice the size of the dough.
  6. Roll the dough in the bowl to coat with oil.
  7. Cover in plastic and refrigerate for at least 8 hours (no more than 3 days).
    1. Can also be allowed to rise on counter if needed faster, 1 to 2 hours.

(Derived from:

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