Perfect Pizza Dough
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3.5 cups (16 oz) bread flour (plus a few tbsp more if needed)
  • 1 tsp sugar
  • 2 tsp kosher salt
  • 1 packet instant yeast
  • 1.5 cups water
  • 2 tbsp olive oil
  • cornmeal, for dusting
  1. In the bowl of a stand mixer (or, if not using a stand mixer, a large bowl), add the bread flour, sugar, salt and yeast. Mix together to combine.
  2. Bring the 1.5 cups of water to 110°F, warm enough to activate but not kill the yeast. Using a thermometer is the best way to be sure of the temperature, but if you don't have one, microwave the 1.5 cups of water for one minute on high.
  3. With the mixer on low, slowly pour in the warm water into the bowl. Add the olive oil and mix until combined. If the mixture is too sticky, add more flour a tablespoon at a time. If the mixture is too dry, add more warm water a tablespoon at a time. You want the dough to be smooth and only slightly tacky.
  4. If using a stand mixer, put on the dough hook attachment, otherwise use your hands. Knead for 10 minutes, then place the dough in a greased bowl. Cover with plastic wrap.
  5. Place the covered bowl in a warm environment for one hour to let rise. (I turned on my oven to 400°F for one minute, then turned it OFF and placed the dough in the oven. If you use this method, make sure to turn the oven OFF before you put the dough in there!)
  6. After an hour, dough should have risen considerably. Remove from the oven, then turn oven on to 450°F. Place a pizza stone or baking sheet in the oven and allow to heat up as oven is pre-heating.
  7. Take off the plastic wrap, and punch down the dough to allow the gases to escape. Divide dough in half (you can save the other half for later in the fridge for a few days, or use it all for an extra large pizza). Roll the dough out on a piece of parchment paper dusted with cornmeal to the desired size and shape, and cover with toppings of your choice.
  8. When oven is preheated, place the parchment paper with the pizza on it on the pizza stone and bake for 12-15 minutes. The pizza should slide easily off the parchment. Slice and serve!
Recipe by Total Noms at