Basic Pizza Dough

Basic Pizza Dough

A basic pizza dough recipe that can be adapted to make many variants. This makes 2 large pizzas or 4 small thin crusts.

  • Author: Josh
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Cuisine: Italian


  • 1 package Yeast (2 1/4 teaspoon)
  • 3/4 to 1-1/3 cup Warm Water (Amount varies by type of flour used)
  • 1 1/2 teaspoons Honey (Local Unfiltered)
  • 3 cups Unbleached Organic Bread Flour (All-purpose works also)
  • 1 1/2 teaspoon Salt
  • 2 1/2 tablespoons Olive Oil


  1. Mix 3/4 cup of the Water and Honey together and heat between 95F and 115F (Prime temp for yeast to thrive). Add your yeast and gently stir. Let this set until you see the yeast begin to foam, this means your yeast is activated and beginning to proof.
  2. Add 2 3/4 cups of the Flour and Salt to the mixer with the dough hook attachment installed. Turn it on low and slowly add the Olive Oil. Let it mix for about a minute.
  3. Pour in your proofed Yeast mixture and mix on medium low for about 5 minutes. If after the first minute or so, it liquefied but hasn’t formed a cohesive ball, add a little bit more flour, tablespoon at a time until it forms into a ball. If it gets dry and crumbly, add a little more water just a little at a time. Be patient and don’t start adding too quickly. You must rely on your own judgement at this point!
  4. Remove the ball of dough from the mixer and place on a clean, solid un-floured surface. Knead it by hand for 3 to 4 minutes. Knead vigorously, folding it onto itself occasionally.
  5. Finish kneading by forming it into a ball. Place this in a lightly oiled bowl, large enough to let it triple in size. Cover with a warm damp towel and place in a warm place for at least 30 minutes to let the dough rise.
  6. Divide dough into 2 or 4 portions depending on how big you want your pizza’s. I do 2 for sheet-pan pizza’s and 4 for individual round thin crust pizza’s.
  7. Roll each portion for about 1 minute under the palm of your hand on an un-floured surface to form it into a ball. Cover with a damp towel and let sit again for about 15 minutes where they will continue to rise.
  8. You can go ahead and roll it out on a floured surface now or wrap with plastic wrap and place in the refrigerator for up to a couple days. When ready to use, remove from the refrigerator and let sit for 20 minutes or so before rolling it out on a floured surface.
  9. Once you add your toppings, cook at 500F for 7 to 10 minutes, watching closely the last couple minutes to make sure the edges of the crust don’t burn.


The flour you use makes a big difference in the outcome of this recipe. I prefer bread flour but all-purpose flour works also. If you use any other type of flour, please let us know how it turns out!


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