About this recipe

A reliable, foolproof pizza dough that delivers a chewy, airy crust with a golden, crisp bottom — just like your favorite pizzeria. Made with simple pantry staples, this dough comes together in minutes and develops incredible flavor with a slow rise. Perfect for thin-crust, hand-tossed, or thick Sicilian-style pizzas.

Instructions

1. 1

   Proof the yeast: In a mixing bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and stir gently. Let it sit for 5–10 minutes until it becomes foamy and fragrant. If the active dry yeast doesn't foam, it may be expired or the water was too hot — start over with fresh active dry yeast.

2. 2

   Add the olive oil and kosher salt to the active dry yeast mixture and stir to combine. Add the bread flour, one cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms.

3. 3

   Knead the dough: If using a stand mixer, knead with the dough hook on ^[medium speed] for 7–8 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the mixing bowl. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8–10 minutes. The dough should be soft and slightly tacky, but not sticky — add bread flour one tablespoon at a time if needed.

4. 4

   First rise: Lightly coat a large clean mixing bowl with olive oil. Form the dough into a ball and place it in the mixing bowl, turning to coat all sides. Cover tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for 1 hour, or until doubled in size.

5. 5

   Punch down and divide: Once doubled, punch the dough down gently to release the gas. Turn it onto a lightly floured surface and divide into 2 equal portions for two 12-inch pizzas (or keep as one ball for a thick Sicilian-style pizza).

6. 6

   Shape the dough: Working with one portion at a time, use your hands or a rolling pin to stretch and shape the dough into a 12-inch round on a lightly floured surface. For a more authentic crust, use your hands to stretch it from the center outward, letting gravity help. Leave the edges slightly thicker to form a crust.

7. 7

   Preheat your oven to ![500°F] with a pizza stone or inverted baking sheet inside — this is key for a crispy bottom. Let the pizza stone heat for at least 30 minutes before baking.

8. 8

   Transfer the shaped dough to a sheet of parchment paper or a lightly floured pizza peel. Add your toppings, then carefully slide the pizza (with parchment paper) onto the hot pizza stone or baking sheet.

9. 9

   Bake for 10–12 minutes until the crust is golden and puffed and the cheese (if using) is bubbly and lightly browned. Let rest for 2 minutes before slicing.