This is my pizza dough recipe which I offer with no uplifting life story about the importance and comfort of pizza; presumably you already agree about that.


Represented in a way I find helpful when following this recipe.

Amount Unit Ingredient
6 x 0.25 teaspoon sugar
81 x 0.25 teaspoon yeast2
0.75 cup 45 °C water3
3 x 0.25 teaspoon salt
2 x 1.00 tablespoon olive oil
~1.75 cups flour (white, also good with “00”)


  1. In a bowl, combine the yeast, and sugar, mix with a fork
  2. Add water, mix with fork
  3. Let stand 5 minutes. Will become foamy.

  1. Add salt
  2. Add olive oil
  3. Mix with fork.

  1. In a bowl and with a wooden spoon4, gradually add about a cup of flour
  2. Continue to add flour gradually by hand on a lightly floured surface, folding added flour in gently. Do not beat up the dough. You’re done when you’ve formed a cohesive, elastic ball that is slightly sticky.5
  3. Form your dough into a round ball
  4. Brush a small amount of olive oil on the bottom of your dough ball and place it back in the bowl6
  5. Set your oven to high broil and simutaneously set a timer for 2 minutes
  6. When the timer has expired, turn off the oven and wait 1 minute7
  7. Place dough bowl in oven to proof for 30 minutes

  1. Deflate your dough (put your fist in it and push down)


  1. I actually count this by doing 4 and then 4, because counting to 8 is hard sometimes. ↩︎

  2. I use instant yeast that I store in the fridge. I’ve used yeast that is far beyond expiration with no trouble. ↩︎

  3. Basically pretty warm, don’t make it scalding or you’ll kill the yeast ↩︎

  4. keeps your hands from getting gross as the dough absorbs water ↩︎

  5. You’ll develop a feel for this, the dough required should not be precisely measured as it will vary ↩︎

  6. The oil keeps it from sticking ↩︎

  7. Don’t want to inadvertantly bake the dough, let the coils cool down ↩︎