Pizza Dough


  • 2 1/4 cups (530 ml) warm water
  • 1 tbsp sugar (12g)
  • 1 tbsp (9g) active dry yeast
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (18 g) kosher salt
  • 5 cups (600g) bread flour, plus more for working the dough additional oil for greasing the dough


Combine water, sugar and yeast in bowl of stand mixer, and let sit for 10 minutes to make sure the yeast is foamy and active.

Add olive oil, salt and 5 cups of bread flour. Mix until combined. Allow to sit for 15 minutes, then knead for about 10 minutes on medium low, adding extra flour if necessary, until dough is smooth and silky and can be stretched without tearing.

Divide into four containers, lightly coating the balls with olive oil. Cover, and either allow to rise at room temperature for 2 hours, place in refrigerator and use as needed.

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