The Pizza Issue

Easy Pizza Dough

Yield Makes 2 12-inch pizzas
2 ratings


1¾ cups warm water

2¼ teaspoons active dry yeast

1 tablespoon olive oil

4½ cups all-purpose flour, plus extra for work surface

4 teaspoons kosher salt

Cornmeal or flour, for sprinkling on pizza peel

Kitchen towel or plastic wrap


  1. In a large bowl or measuring cup, whisk together warm water and active dry yeast. Let stand for 10 minutes. Mix the olive oil in.
  2. Add the all-purpose flour and kosher salt to   the yeast mixture, stirring until blended.
  3. Lightly dust a work surface with flour.
  4. Knead dough, re-flouring surface as needed, until dough is soft, slightly sticky and elastic, about 10 minutes.
  5. Lightly oil a large bowl.
  6. Transfer dough into the bowl and turn to coat. Cover loosely with a kitchen towel or plastic wrap. Let rest until doubled in size, about 1½ hours. Cut into 2 equal pieces, and shape each into a ball.
  7. Lightly dust your work surface with cornmeal. With floured hands, gently pat down the risen ball of dough into a circle, turning it as you do. With the tips of your fingers, tap down around the border of the pie to create the edge. Pick up the dough and gently pass it back and forth between your palms, rotating it each time you do, using gravity to help the dough stretch.
  8. Spread the dough ball on a pizza peel sprinkled with cornmeal or flour. Repeat with the second dough ball. Top and bake.​

Ingredients used in this recipe