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Basic Pizza Dough

Yield: Yields about 3 lb. of dough, enough for 2 large pizzas.


  • 1 Tbs. dry yeast
  • 1/2 tsp. sugar
  • 2-2/3 cups warm water
  • 2 Tbs. olive oil
  • 7-1/2 cups unbleached all-purpose flour
  • 1/4 cup whole-wheat or rye flour
  • 1 Tbs. coarse salt or 2 tsp. fine salt


  • Put the yeast, the sugar, and 1 cup of the water into a large bowl and set sit for 5 to 10 minutes, until the yeast dissolves and the liquid appears creamy. Add the remaining water and 1-1/2 to 2 cups of flour, including the whole wheat or rye flour. Beat well (about 100 strokes), and then let it stand for 10 to 15 minutes, until the mixture swells and becomes bubbly. Add the salt and the olive oil, then stir in the remaining flour 1 cup at a time until the dough is stiff but still slightly sticky. Turn out onto a lightly floured surface and let rest while you clean and oil the bowl. Knead the dough until it is smooth, springy, and pliant. This should take about 5 to 8 minutes. Return the dough to the oiled bowl, cover with a damp cloth, and let rise until doubled. Rising generally taken 35 to 45 minutes at 70°F.


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Reviews (3 reviews)

  • User avater
    EMM3773 | 08/15/2020

    This was super! Easy and delicious. I made a half recipe, which made two 12" thin crusts. Let rise for about an hour and a half as I was running around. Baked on preheated oven stone @ 500 and it came out perfect. Thanks FC for another great, simple recipe for pizza night!

  • User avater
    tjoayu | 05/03/2020

    This is fantastic! I have been searching for months and this is THE ONE. Every Sunday is pizza night so you can imagine how many recipes I’ve tried before finding this gem. The only change is that I only need 6 1/2 cups all purpose flour to get a slightly sticky but stiff dough. I used to have a pizza stone but I dislike single use items in my small kitchen so I started using a cookie sheet and it works fine. I preheat the oven to 500F with the cookie sheet inside. Pull out the cookie sheet, dust with semolina flour, put dough on and assemble pizza (I don’t have a peel for the same reason above). Perfection!

  • EMEllison | 05/19/2019

    This makes fantastic pizza crust. The best!

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