Killer Pizza Dough


  • 2 1/4 tsp active dry yeast
  • 1 1/2 tsp sugar
  • 1 cup warm water (110*-115*F)
  • 3 cups all purpose flour + extra to roll dough
  • 1/2 cup olive oil + additional to oil rising bowl
  • 2 tsp kosher salt


  1. In the large mixing bowl of your stand mixer add yeast, sugar, and warm water. Stir gently. Allow to sit for aprox.10 minutes while yeast becomes foamy. A yeasty smell will come from the bowl when it is time to add additional ingredients.
  2. Add flour, olive oil, and salt. Using the dough hook mix well on low speed or the dough mix setting (3 on Kitchen Aid). Dough will form a solid, smooth, semi elastic ball.
  3. Lightly oil a large bowl using extra olive oil. Add the dough to this bowl. Cover using an extra kitchen towel. Transfer to a warm location to rise. Dough will double in size or more.
  4. After dough has risen punch it down and turn out onto a lightly floured surface. Kneed by hand for about two minutes. Allow to rest 10 minutes before rolling out to make pizza.
  5. Roll out as desired for pizzas, calzones, Stromboli, etc.


  • Tip: We keep our house quite cold, so it’s rarely warm enough for dough to rise well. I use the ‘oven’ rise method to get enough heat. Turn oven on to warm before mixing dough. While dough is mixing turn off oven. When dough is mixed and in the rising bowl transfer it to the oven to rise. Oven should be OFF. The oven should be warm but not hot. The warmth allows the dough to rise, if it is too hot the dough will start to cook. If the oven is too hot leave the door ajar so it can cool slightly.