Basic Pizza Dough

Preparation info

  • Difficulty


  • Two

    12 inch pizzas (4 portions)

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

A simple-to-prepare, classic pizza dough that is ideal for most toppings.


  • 1 cup warm water
  • 1 package active dry yeast or ¼ ounce compressed yeast
  • to 3 cups unbleached all-purpose flour
  • 2 tablespoons olive oil
  • ½ teaspoon salt


  1. Combine the water, yeast, and 1½ cups of the flour in a large bowl. Mix well. Add the oil, salt, and remaining flour. With your hands or a large wooden spoon, work the ingredients together until the dough holds its shape. (You may need a bit less flour, so add the last half gradually.)
  2. Place the dough on a lightly floured surface and knead until it is smooth and elastic, 5 minutes. If the dough becomes sticky while you are kneading it, sprinkle a bit more flour over it.
  3. Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest until it has doubled in size, 1 hour.
  4. When the dough has risen, place it on a lightly floured surface, divide it into two or more parts (see below) and roll them into balls. Cover them with a towel and let rest for 15 to 20 minutes. The dough is now ready to be shaped, topped, and cooked.