| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Inactive: | 1 hr 10 min |
| Yield: | 2 (14 to 15-inch) pizzas |
Ingredients
- 2 packages active dry yeast
- 2 teaspoons sugar
- 2 cups warm water (100 to 110 degrees F.)
- 2 tablespoons kosher salt
- 6 cups unbleached all-purpose flour, plus more for dusting
- 2 tablespoons extra-virgin olive oil, plus extra for bowl
Instructions
- In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
- If you’re using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you’re making it by squeezing a small amount together between your thumb and fingers. If it’s crumbly, add more water, if it’s sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it’s smooth and elastic.
- If you’re making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it’s crumbly, add more water; if it’s sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
- Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1618 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 305 g |
| Dietary Fiber | 20 g |
| Sugar | 5 g |
| Protein | 53 g |
| Cholesterol | 0 mg |
| Sodium | 1548 mg |
Reviews
Been using this recipe since 2011!
Yes, my husband loved it.
Great pizza dough recipe. I started a couple of years ago with the smaller amount version. It’s just a simple tasty crust. Thanks Mr. Florence
I’ve made this dough for about 4 yrs at least!- if your yeast is good it will never let you down. I use just 1 teaspoon salt ( kosher) I normally make a double batch and freeze half- and I’m making it again today- Thank you tyler- you have saved us so much money- making our own pizza instead of ordering pizza delivery- and home made always taste better
This is a very easy recipe to follow m, especially for a novice like me. The crust turned out perfect. Only one suggestion to this recipe is that the salt amount was definitely more than what I would use. I think 1 teaspoon would have been enough. Also I wish he would mention if it could be frozen for future use.
500 degrees for 10 minutes was perfect for this dough. Added a shake of nutmeg, garlic and onion powder to the dough for a nice savory umami taste. Could have halfed the recipe and still gotten nice sized 12 inch pizzas by rolling it flatter too.
For us the recipe with 6 cups Of flour makes 4 pizzas, not 2. This has been our go to recipe for pizza dough for years. It works fantastic. We don’t buy kosher salt so we sub 1 Teaspoon of regular salt instead.
We always make a double batch and freeze individual dough balls for a later time. Throw the frozen dough in the fridge in the AM and it is thawed and ready to use by dinner. Rolls out and bakes perfectly every time!!!!
This is easy to make, tastes great and has good texture. It is our preferred pizza dough recipe.
I was a complete pizza novice this being the first crust I ever made. Look no further, this is a cinch, I don’t even use a mixer. I made small modifications. I substituted honey for the sugar, cut the salt to just over a teaspoon and used half whole wheat flour. This is my husband’s favorite pizza and far cheaper than take out.
This dough is wonderful! I made it on Wednesday, covered it and put it in the fridge to rise until Saturday, and let the grandkids make personal pizzas Saturday night. Soooo easy, fun, and delicious! Thanks Tyler!