Dough on cutting board sprinkled with flour

Classic Pizza Dough


  • 4 c all purpose flour
  • 1 pkg active dry yeast
  • 1 1/2 c warm water not boiling as it will ruin the yeast
  • 1 1/2 tsp salt
  • olive oil to coat your bowls for when dough is rising


  • Put the water in a small bowl. Add the yeast and stir until dissolved.
  • In stand mixer, mix the flour and salt together. Add the yeast mixture and stir (with dough hook) until a soft dough forms.
  • If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time.
  • Knead the dough (on medium-low speed) until it becomes smooth and elastic, about 5-7 minutes.
  • Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
  • Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with a damp kitchen towel and let rest for 1 hour.
  • Remove the dough and wrap in plastic. This is where we freeze it, slightly flatten the dough so it is a small circle and place in a freezer sealed bag. When ready to make pizza simply remove the dough in the morning and leave in the bag on the counter at room temp!