Basic Pizza Dough


This recipe is just for the crust.  You can add the sauce and toppings of your choice.  This recipe calls for a stand mixer.  You can mix by hand if you have the muscles and know how to knead!  One package of active dry yeast can be substituted for the tablespoon of active dry yeast.  One package contains 2-1/4 teaspoons yeast, but the difference won’t matter in this recipe.



tablespoon granulated sugar
cup warm water (110 to 115 degrees)
tablespoon active dry yeast
cups unbleached all-purpose flour
teaspoon salt
cup extra-virgin olive oil



In a measuring cup, dissolve the sugar in the warm water.  Add the yeast and stir gently until it dissolves, about 1 minute.  Let stand in a warm place for about 5 minutes, until la thin layer of foam results.


Combine flour and salt in Kitchenaid mixing bowl.  Add the yeast mixture and olive oil.  Attach the flat beater, turn on the machine to medium and beat until well mixed, about 1 minute.  Replace the flat beater with the dough hook and knead at medium speed until the dough is smooth and elastic, about 5 minutes.  Pinch off a piece of the dough and feel it.  If it is sticky, continue kneading while gradually adding just enough of 1/4 cup flour for the dough to lose its stickiness.  If the dough is dry and crumbly, add warm water, a tablespoon at a time, until the dough is smooth and elastic.


Shape the dough into a ball and place it in a well-oiled bowl, turning to coat completely on all sides with oil.  Cover the bowl tightly and set to rise in a warm place until doubled in bulk, about 1 to 1-1/2 hours.  Punch down the dough and shape into a ball, pressing out all the bubbles.  Form into a pizza and place on peel.  Cover with desired toppings and bake at 500 degrees on stone in preheated oven for 6 to 15 minutes, until done.