Basic Pizza Dough

Basic Pizza Dough


(1 vote) 5 1

A great base for any pizza, whether its vegetable or sausage. Try adding thyme, basil, or oregano for that extra something.

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Serving Size / Yield

1 pizza crust


  • 1 1/2 tsp. active dried yeast
  • 1 C. lukewarm water
  • 1/2 tsp. sugar
  • 1 tsp. salt
  • 3 C. all-purpose flour

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Warm a medium mixing bowl by swirling some hot water in it. Drain. Place the yeast in the bowl and pour on the warm water. Stir in the sugar, mix with a fork, and allow stand until the yeast has dissolved and starts to foam, 5 - 10 minutes. Use a wooden spoon to mix in the salt and about 0ne-third of the flour. Mix in another third of the flour, stirring with the spoon until the dough forms a mass and begins to pull away from the sides of the bowl. Sprinkle some of the remaining flour onto a smooth work surface. Remove the rough from the bowl and begin to knead it, working in the remaining flour a little at a time. Knead for 8 to 10 minutes. By the end the dough should be elastic and smooth. Form into a ball. Lightly oil a mixing bowl. Place the dough in the bowl, rotating it to grease the dough's surface. Stretch a moistened and wrung-out across the top of the bowl, and leave it to stand in a warm place until the dough has doubled in volume, about 40 to 50 minutes or more, depending on the type of yeast used. To test whether the dough has risen enough, poke two fingers into the dough. If the indentations remain, the dough is ready. Punch the dough down with your fist to release the air. Knead for 1 to 2 minutes. If you want to make 2 medium pizzas, divide the dough into 2 balls. If you want to make 4 individual pizzas (in pans 10 1/2 in. in diameter) divide the dough into 4 balls. Pat the ball of dough into a flat circle on a lightly floured surface. With a rolling pin, roll it out to a thickness of about 1/4 inch large than the size of the pan for the rim of the crust. Place in a lightly oiled pan, folding the extra dough under to make a thicker rim around the edge. If you are baking the pizza without a round pan, press some of the dough from the center of the circle towards the edge to make a thicker rim. Place it on a lightly oiled flat baking sheet. The dough is now ready for filling. 

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