Traditional Pizza Dough


Traditional Pizza Dough

35 Min

Sure, you can buy prepared pizza dough at the grocery store. But why not try making it at home for an extra-special pizza?

What You'll Need

  • 2 1/4 cups all-purpose flour, plus more if needed
  • 1 (.25-ounce) package active dry yeast
  • 1 teaspoon salt
  • 1 cup very warm water
  • 1 teaspoon sugar
  • 2 teaspoons olive oil

What to Do

  1. Place the flour, yeast, and salt in a food processor that has been fitted with its metal cutting blade. Process for 3 to 5 seconds, until the ingredients are well mixed.

  2. In a small bowl, combine the water, sugar, and 2 teaspoons of the oil. With the processor running, slowly pour the water mixture through the feed tube. After it is completely mixed, if the dough is too soft, add more flour 1 tablespoon at a time until a smooth ball forms. Process for 20 to 25 seconds to knead the dough.

  3. Place the dough in a bowl that has been coated with nonstick cooking spray; turn the dough. Cover with plastic wrap and allow to rise at room temperature for 35 to 40 minutes, until doubled in size.

  4. Punch the dough down, cover, and let sit for 10 minutes. Use immediately, or place in a resealable plastic storage bag and keep refrigerated for up to 2 days before using. Dough may also be frozen in the resealable plastic storage bag; just thaw overnight in the refrigerator, or at room temperature (out of direct sunlight) for 3 to 4 hours.


No food processor? No problem. Just place the flour, yeast, and salt in a large bowl and mix until well blended. Slowly add the water mixture to the flour mixture until a crumbly dough forms. Turn out onto a lightly floured surface and knead for 4 to 5 minutes, or until the dough is satiny smooth and has an elastic feel. Add more flour 1 tablespoon at a time if necessary to achieve this consistency. Form into a ball and follow the directions above, starting with placing the dough in a bowl.

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Why do you say it needs to be baked below 400? I usually bake pizza at 450F in a toaster oven or 550F in gas oven.

Hi there! Where do you see that the dough needs to be baked below 400? Or were you referring to another recipe?

this dough is ok,Just be sure to use a little extra yeast to help it rise better it says to mix in a quarter ounce which is 2 and a quarter teaspoons,I use 4 teaspoons for it to rise more.this dough has to be cooked at temputures below 400.I also like to mix/knead it instead of using a food processor,it just seem that it mixes better that way and it gives you the feeling of pride when done,Just my opinion.


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