Perfect Pizza Dough

READY IN: 2hrs
Top Review by Tinkerbell

JULY 5, 2009: This dough is delicious & I can't wait to make pizza out of it. This time I needed it for recipe #163451 but will be making it for pizza very soon. My only suggestion would be to change the amount of flour called for. 1-1/2 cups is just not enough with all that liquid. I used my KA mixer to make this & used a total of 3 cups of flour before I had a workable dough. We enjoyed the flavor, the ease of working with it, especially when cutting & crimping. I'll post actual pizza photos when I make it. Thanks for sharing, Terri! :) Made for Zaar Chef Alphabet tag game. UPDATE July 9, 2009: Made this dough again tonight for homemade pizza & breadsticks. I still needed exactly 3 cups of flour. Made about 8 breadsticks with 1/4 of the dough & then one large pizza with the rest. Excellent, again! Thank you, Terri!

Ingredients Nutrition


  1. Place 1/4 cup of the warm water in a small bowl.
  2. Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water.
  3. Let the yeast float there for 1 minute, then stir it into the water.
  4. Let the yeast"proof" for 10 minutes.
  5. It should bubble a bit; if it doesn't, the yeast is outdated and inactive.
  6. Pour the yeast mixture into a large bowl, then stir in the remaining water and the olive oil, flour, and salt.
  7. With a wooden spoon, mix the dough until it forms a ball.
  8. On a lightly floured surface, knead the dough for 10 minutes or until it is smooth and elastic.
  9. Coat the inside of a large glass or ceramic bowl with olive oil.
  10. Press the ball of dough into the bottom of the bowl, then flip it over so the oiled side is on top.
  11. Cover the bowl with plastic wrap, then let the dough rise in a warm place until it has doubled in bulk, about 1 1/2 hours.
  12. Makes 1 1/2 pounds of dough.

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