Makes enough for three 12-inch pizzas
This is an easy pizza dough recipe that you can use for any variety of pizza, flatbread, calzones, strombolis—you name it. We give basic instructions for shaping and cooking a standard pizza so you can freestyle whatever you’d like.
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Ingredients
3 cups (1 lb 8 oz) water, warmed to about 100°F
2 teaspoons instant dry yeast
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
5 1/4 cups (1 lb 8 oz) all-purpose flour
Directions
- Place the water, yeast, olive oil, and salt in the bowl of an electric mixer fitted with the dough hook. Add the flour and mix on medium speed until an elastic, homogenous dough forms.
- Transfer the dough to a large bowl or container and allow it to rest at room temperature until it has doubled in size, about 45 minutes. Fold the dough over on itself to release any gas that has built up.
- Once the dough has doubled in size, cut the dough into three equal pieces. Cup them in your hands and roll them on a work surface in a circular motion to form nice even, round balls. Cover the balls with a clean dish towel and set aside to rest for 10 minutes to relax the gluten.
- Preheat the oven with a pizza stone, if using, to 450°F. Line a sheet pan with parchment paper and sprinkle with cornmeal.
- Flour a work surface and flatten a ball of dough out with your hands. Using a rolling pin, roll out the dough piece into a 12-inch round about. Be sure to keep the bottom floured as you roll so that it does not stick to the surface. Transfer to the parchment-lined sheet pan.
- To assemble, ladle about 4 oz of your preferred sauce over the dough. Distribute your toppings over the top of the dough. Don’t overload the dough with toppings or it won’t crisp.
- Bake the pizza until the crust is browned and crisp, 10 to 15 minutes. Repeat making the pizzas with the remaining ingredients.
