Dominick's Basic Pizza Dough

Recipe by Chef Kate
READY IN: 2hrs 15mins
YIELD: 1 14" pie




  • Place the warm water, salt, sugar. yeast and olive oil in a bowl and mix well.
  • Add flour and begin kneading immediately, using a mixing machine or by hand (I use my Kitchenaid with the dough hook).
  • Dough has proper moisture content when it is sticky to the touch but does not stick to your hand--add extra water or flour to achieve this.
  • After kneading about 15 minutes by hand or a few minutes in the mixer, form the dough into a ball and let it rise, covered or in a large plastic freezer bag about two hours at room temperature.
  • Gently deflate and refrigerate up to 24 hours before freezing or baking (the longer you chill the dough, the chewier the crust--I like it chilled only briefly).
  • Your dough is now ready to be used in your favorite way.
  • I roll mine out very thin and bake at the highest temperature the oven will allow.