This recipe yields approximately 32 ounces of dough resulting in 2 14-16″ pizzas.


  • 1-1/2 cups warm water, divided
  • 1 teaspoon active dry yeast
  • 4 cups unbleached (better-for-bread) flour
  • 1 teaspoon salt
  • 1 teaspoon olive oil


  1. Place 1/4 cup warm water in a small mixing bowl and sprinkle with yeast. Let sit for 5 minutes or until yeast is hydrated and creamy. This will allow the yeast to be quickly absorbed by the flour.
  2. Place flour and salt in a mixing bowl. Add yeast mixture and remaining water. Mix until dough takes on a “shaggy” look (about 2 minutes in mixer, as needed by hand). Add water or flour as needed.
  3. Drizzle dough in mixing bowl with oil. Stir to incorporate oil.
  4. If working by hand pulling dough into a ball and then turn out onto a lightly floured work surface. Kneed for 5 minutes.
  5. Cover dough (either on counter or in bowl) with towel or plastic wrap, and let rest for 20 minutes.
  6. Resume mixing on medium-low speed for 2 minutes or until dough forms a smooth ball clearing sides of bowl.
  7. Alternatively, kneed on counter for 10-15 minutes.
  8. Divide into 2 dough balls.
  9. Place balls in a lightly oiled bowls and cover with plastic wrap. Let sit at room temperature for 2-1/2 hours or until doubled in size.
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