Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Make-Ahead Pizza Dough

Yield: Yields 2 lb. dough, enough for 8 cracker-thin crusts, 4 Neapolitan-style crusts, or 1 Sicilian-style crust plus 2 cracker-thin crusts or 1 Neapolitan-style crust

Olive oil keeps this dough tender, and a little sugar encourages browning and boosts the flavor. You can double or triple this recipe.

Ingredients

  • 1-3/4 cups lukewarm water (about 100°F)
  • 1 Tbs. extra-virgin olive oil
  • 2 tsp. kosher salt
  • 1-1/2 tsp. dry yeast (fast-rising or active dry)
  • 1-1/2 tsp. granulated sugar
  • 19 oz. (4-1/4 cups) unbleached all-purpose flour

Preparation

  • Pour the water into a 3-quart bowl or large, lidded plastic food container. Using a wooden spoon, mix in the oil, salt, yeast, and sugar. Don’t worry about dissolving all of the ingredients; just stir well to combine. Don’t bother “proofing” the yeast, either—it shouldn’t fail if used before its expiration date.
  • Add the flour and mix until uniformly moist. The dough will be quite wet; no kneading is necessary.
  • Loosely cover the bowl with plastic wrap or partially cover the plastic container (leave the lid open a crack to let gases escape). Let the dough rise for 2 hours at room temperature. The dough will fully expand and may even begin to collapse within this time.
  • Do not punch down this dough—it will collapse on its own and later shrink while it chills in the refrigerator; it will never regain its height, and that’s OK.
  • Refrigerate the dough, loosely covered, for at least 3 hours before using.

Make Ahead Tips

The dough will keep in the refrigerator for up to 2 weeks. After 2 days, tightly cover the dough in its bowl with plastic wrap to keep the surface of the dough from drying out. You can also freeze the dough in well-wrapped 1/2-lb. balls for up to 3 weeks. Thaw overnight in the refrigerator before using.

Whole-wheat dough variation: Substitute 5 oz. (1 cup) whole-wheat flour for the same weight of unbleached all-purpose flour, and add 2 Tbs. additional water.

Cornmeal dough variation: Substitute 5 oz. (1 cup) stone-ground yellow cornmeal for the same weight of unbleached all-purpose flour, and add 1 Tbs. additional olive oil.

Reviews

Rate or Review

Reviews

  • lralston79 | 12/20/2015

    recipes are like GPS, they make you question what you you know. don't cook Sicilian pizza for 20 minutes on 500. it will be burnt and you will be sad.

  • MadefromScratch | 09/06/2015

    Best pizza dough recipe around. This dough develops nice flavor. This is the only pizza dough recipe I follow now.

  • betejane | 03/28/2015

    Great pizza!

  • Ross5766 | 02/18/2015

    Works great but it would be great if this recipe had weights instead of volume for consistent results. Has anyone converted this to weights?

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Moveable Feast Logo

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks