More Great Recipes: Pizza

Basic Pizza Dough

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Why I Love This Recipe

My current favorite pizza dough, this recipe is from The Bread Bible by Beth Hensperger. I definitely recommend investing in a pizza stone if you do not already own one.

Ingredients You'll Need

1 cup warm water (110 degrees F)
2 teaspoons active dry yeast
Pinch of sugar or 1/4 teaspoon honey
2 1/2 to 3 cups unbleached all-purpose flour
2 tablespoons olive oil
1/2 teaspoon salt
cornmeal or semolina, for sprinkling


Pour the warm water in a small bowl (tip: be sure that the bowl is also warm so that it doesn't drop the temp of the water!).

Sprinkle the yeast, sweetening and 1 tablespoon of the flour over the surface of the water.

Stir until dissolved and let stand at room temperature until foamy, about 15 minutes.

In the work bowl of a heavy duty electric mixer fitted with the paddle attachment, combine salt and 1 cup flour.

Pour in the yeast mixture and stir on low to combine.

Add the olive oil.

Beat for 2 minutes, adding the remaining flour, 1/2 cup at a time, until a dough that just clears the sides of the bowl is formed.

Switch from the paddle attachment to the dough hook and knead for 2 to 3 minutes, or until the dough is smooth and springy.

If desired, transfer the dough to a floured surface and knead briefly by hand.

Place the dough in a greased deep container. Turn one to coat the top and cover with plastic wrap. Let rise at room temperature until tripled in bulk, about 1 1/2 hours.

At least 20 minutes before baking, preheat the oven to 500 degrees or its highest setting. Place a baking stone, if using, on the lowest oven rack.

Shape dough as desired.

Immediately after shaping, brush with sauce or olive oil and assemble toppings on the dough.

If using a baker's peel, heavily sprinkle it with cornmeal or flour.

Slide the pizza onto the pan or directly onto the baking stone.

Pizza cooked directly on a baking stone will take 8 to 10 minutes; in a pan it can take 10 to 15 minutes.

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