Pizza Dough

Preparation info

  • Difficulty


  • Makes

    4 to 6


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Ever since, by accident, on the third birthday of Chez Panisse in 1974, we invented the small individual pizza, topped with whatever was in the refrigerator (grilled prawns, a mix of vegetables, smoked fish, chicken mixed with ancho chili mayonnaise), there has been a superb free-for-all with pizza. But it is still the dough that makes a pizza.


  • 1 package (¼ ounce) dry yeast
  • cups water
  • ½ cup olive oil
  • 5 cups bread flour
  • 2 teaspoons salt


Dissolve the yeast in the water. Stir in the oil and let stand for 10 minutes.

Mix in half the bread flour and the salt until smooth. Knead by hand or in a mixer with a dough hook attachment on medium speed, adding the rest of the flour gradually, until the dough is smooth and elastic, about 15 minutes. As soon as the dough pulls away from the sides of the bowl or just stops sticking to your hands and the board, stop adding flour.

Put the dough in an oiled bowl and let rise for 1 to 2 hours, or until it is doubled.