← Back to Search Results
Basic Pizza Dough Recipe-1278

Photo by:
Comments: 1


The starting point for countless great recipes. Good with a variety of vegetables, meats, and cheeses to make a wide range of pizzas.

Yield: 4 servings
Prep time: 15 Mins, Plus Rising
Cooking time: 20 25 Mins


  • 3 2/3 cups bread flour
  • Two ¼ oz (7g) envelopes instant yeast
  • ½ tsp salt
  • 1½ cups tepid water
  • 2 tbsp olive oil, plus more for the bowl


1. Combine the flour, yeast, and salt in a large bowl. Make a well in the center, add the water and oil, and stir to make a soft dough. Knead on a lightly floured work surface about 10 minutes, until smooth and elastic.

2. Roll the dough into a ball. Place in a lightly oiled bowl and turn to coat the dough. Cover tightly with plastic wrap. Let stand in a warm place until doubled in size.


Prepare ahead: The dough can be refrigerated in an airtight container for up to 1 day. Let stand in a warm place about 2½ hours, until doubled, and knead briefly before using.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

524kcal (26%)
20mg (2%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
295mg (12%)
1g (6%)
9g (14%)
6mg (31%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • parksloper

    06.10.12 Flag comment

    super easy and great!
    the key is to stretch the dough a little and when it snaps back, let it rest. Also, freeze all the dough, unless you're using the dough immediately. If you intend to use it the next day, freeze it. The freezing stops the rising process.


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
good-to-the-grain Good to the Grain
by Kim Boyce
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-sweet-life The Sweet Life
by Kate Zuckerman
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-sushi-experience The Sushi Experience
by Hiroko Shimbo

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?