This simple Everyday Pizza Dough recipe produces a light and bubbly crust, and contains 6 ingredients. It comes together quickly and is my favourite go-to recipe.
Why you’ll like this recipe
This recipe produces a soft, airy, bubbly dough that bakes up with a crisp bottom.
It comes together in about 2 hours.
You’ll probably have all the ingredients in your pantry.
You could even use it to make pizza pockets.
Ingredients you’ll need
There are only 6 ingredients in pizza dough:
- warm water: dissolves the yeast and adds moisture to the dough
- active dry yeast: leavens the dough and makes it bubbly and active
- granulated sugar: helps to feed the yeast and give the dough a little flavour
- all-purpose flour: regular flour works perfectly fine for this recipe; if you have access to 00 flour, you can use that. If you prefer a chewier crust, try using bread flour instead
- sea salt: flavours the dough; you can use kosher salt if you like
- olive oil: adds flavour and richness to the dough; use a good quality extra virgin olive oil for the best flavour
How to make the dough
Add yeast, sugar and about ½ C warm water to a bowl. Give it a mix and leave until the yeast is active and bubbly.
In a stand mixer bowl fitted with a dough hook attachment, add in the all-purpose flour and sea salt.
Once the yeast mixture is bubbly, add it into the flour mixture along with the remaining water (you may not need all of it), and olive oil.
Note: If the dough seems dry, add in a little more water (a tablespoon at a time; conversely if the dough is wet, add in tablespoon of flour, until dough comes together and isn’t too sticky).
Knead the dough until it is smooth and elastic, about 7-8 minutes.
Place the dough into a lightly greased bowl.
Cover the bowl and leave it a warm location until doubled in size, about 1 – 1.5 hours, depending on how warm your kitchen is.
Preheat the oven to 500F with a baking steel or pizza stone on the bottom rack.
Deflate the risen dough and divide into 3 equal balls.
Tear off a large piece of parchment paper.
Stretch the dough onto the parchment into a disc about 10″ wide and place on your toppings.
How to store the dough?
You can store the pizza dough in the fridge in a glass bowl for up to 3 days.
Alternatively, if you don’t want to make the pizza right away, you can stick the dough (prior to the first rise) in a freezer-safe bag and freeze for up to 2 months.
What temperature should the dough be baked at?
I highly recommend using a baking steel and heating it in a 500F oven before baking the dough.
You can use a pizza stone if you have one — place it in the oven first and then heat up the oven.
If you have access to an 800F pizza oven, you can use that and bake for 90 seconds.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and store it in the fridge.
The flavour of the dough is even better when it has had a chance to ferment in the fridge overnight.
When you’re ready to use it, take the dough out and leave it at room temperature to take the chill off.
Can I use this dough for Chicago deep dish-style/NY-style pizza?
You could use it if you’re in a pinch, but it’s more of a Neopolitan-style dough.
How many pizzas can you make from this dough?
This dough yields about 3 x 10″ pizzas. Of course, if you want to make smaller or larger pizzas, you can divide the dough accordingly.
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Everyday Pizza Dough
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 9 g active dry yeast
- 4 g granulated sugar
- 340 ml warm water divided
- 500 g all-purpose flour or you can use 00 pizza flour
- 3 g sea salt
- 30 ml olive oil
- Add yeast and sugar into a bowl with ½ C (125ml) lukewarm water. Give it a stir and set aside until yeast is bubbly and active.
- Add flour and salt into the bowl of a stand mixer fitted with a dough hook attachment.
- While the mixer is running, add the activated yeast mixture, remaining water (you may not need all of it) and olive oil and mix until the dough forms smoothly into a ball.
- Note: If the dough appears too sticky, add additional flour, and if it's too dry, add a little water, 1 tablespoon at a time. This dough can be quite moist, so add a little water at a time.
- Knead until dough is smooth and shiny, about 7-8 minutes in the mixer.
- If you're making this dough for later use, you can place the dough into a large freezer bag. Store the dough in the fridge or freezer.
- Lightly grease a large bowl with olive oil, add the dough, cover the bowl with plastic wrap and place in a warm area to double in size, about 1-1.5 hours, depending on how warm your kitchen is.
- If you've placed the dough into the fridge, take it out 2 hours prior to baking to allow it to warm up.If you've frozen the dough, you'll need to defrost the dough overnight in the fridge and then bring it to room temperature.
- Preheat the oven to 500°F/260°C with a baking steel or pizza stone on the bottom rack. Best to heat the steel for at least 30 minutes.
- Deflate the risen dough and divide into 3 equal balls on a lightly floured surface.
- Tear off a large piece of parchment paper.
- Stretch the dough onto the parchment into a disc about 10" wide and place on toppings of your choice.
- Bake the pizza at 500°F/260°C for 6-7 minutes.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Recipe adapted from Bobby Flay.