Pizza Dough

Pizza Dough

Makes: Three 14-inch thin crusts


1 1/2 cups warm water

1 tsp sugar

1 package of rapid-rise yeast

2 Tbsp plus 2 tsp EVOO

2 tsp pink Himalayan salt 

3 1/2-4 cups AP flour (3 1/2 worked perfectly for me, but you’ll need extra for dusting when kneading)


Note:  I use my stand mixer with a dough hook.

In a mixing bowl, dissolve sugar in water. Sprinkle yeast over the top. Let the yeast bloom for 5 min. Add 2 Tbsp EVOO, and salt, then gradually add flour. Mix until the dough forms a ball.

Coat your dough hall with the remaining 2 tsp EVOO, place in a bowl, cover with plastic, and let sit in a warm place until it doubles.

Remove from bowl, portion out ( I made 3 pizzas).  Knead each piece on a lightly flour-dusted counter.  Place each new ball into an individual smaller proofing bowl. 

Cover with a towel to rest for 10 minutes.

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