Classic Pizza Dough Recipe

Stuff You’ll Need

• 2 cups + 2 tbsp (329g) bread flour
• 1⅛ tsp instant yeast (half standard packet)
• ¾ tsp salt
• 1 tbsp olive oil
• ¾ cup warm water (~110F)
• 1 tsp dried oregano
• 1 tsp garlic powder

Stuff to Know Before Cooking

This is meant to be used for 1 standard sized pizza.

I’m using a food processor for this but you can just as easily combine things in a bowl with a spatula or your hands.

Combine in Food Processor

In a food processor, pulse the flour, yeast, oregano, garlic powder, and salt about 5 times to combine.

With the machine running, pour in the oil, then the water, and process until a rough dough ball forms, about 30 to 40 seconds.

Let the dough rest for 2 minutes, then process again for 30 seconds. (If it’s too sticky and clings to the blade, add a bit more flour.)

Turn the dough out onto a lightly floured surface and knead by hand until smooth and round, about 1 minute.

Transfer to a large, lightly greased bowl, cover tightly with greased plastic wrap, and let it rise until doubled in size, 1 to 1½ hours.

(For a slower rise, refrigerate the dough for at least 8 hours or up to 16 hours.)

Baking and Stuff to Know When You Use

I use the convectional bake setting on my oven set to 450F.

Top with pizza sauce and low-moisture cheese + whatever toppings you see fit.

Classic Pizza Dough Recipe

This is a really basic pizza dough recipe for day of use – taking about 1-2 hours to rise. The dough is fluffier and chewier thanks to the bread flour.

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Ingredients

• 2 cups + 2 tbsp bread flour (329g)
• 1⅛ tsp instant yeast half standard packet
• ¾ tsp salt
• 1 tbsp olive oil
• ¾ cup warm water ~110F
• 1 tsp dried oregano
• 1 tsp garlic powder

Instructions

• In a food processor, pulse flour, yeast, oregano, garlic powder, and salt about 5 times to combine.
• With the machine running, slowly pour in oil, then water. Process until a rough dough ball forms, about 30–40 seconds.
• Let dough rest for 2 minutes, then process again for 30 seconds. Add more flour if too sticky.
• Turn dough onto a floured surface and knead until smooth, about 1 minute.
• Place in a greased bowl, cover with greased plastic wrap, and let rise until doubled in size, 1 to 1½ hours. (Refrigerate 8–16 hours for a slower rise.)
• When ready to bake, preheat oven to 450°F (conventional bake).
• Top with pizza sauce, low-moisture cheese, and your favorite toppings