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Traditional Pizza Dough

Print Recipe


  • 3 cups all-purpose flour more flour for kneading
  • 1 package active dry yeast
  • 1 cup warm water
  • 2 tablespoons olive oil


  • Mix 1 cup of flour with the yeast and ΒΌ teaspoon salt. Stir in the water and oil.
  • Use an electric mixer on low for 30 seconds (or mix by hand with a wooden spoon for 2 minutes)
  • Beat on high for 4 minutes (or move on to adding more flour)
  • Use a wooden spoon to stir in as much of the rest of the flour, as you can.
  • Turn the dough onto a well-floured surface and knead.
  • Knead for about 6 minutes (if you didn't use a mixer, knead for about 8 minutes), adding flour if needed. You want a nice elastic and stretchy dough that isn't too sticky.
  • Divide the dough in half and cover. Rest for 10 min.
  • Press into pizza pans.


If making a thin crust do not let the dough rise after pressing into the pizza pan.
If making a pan pizza press the dough into the pizza pan, cover, and let rise until doubled in size.