Main Course Pizza Dough

Published on August 19th, 2012 | by Rachel Budke


Pizza Dough

When it comes to pizza dough, take the extra time and use a recipe with yeast!   Dough made with baking soda just isn’t as good.  I replaced about half of the flour with whole wheat flour, and it turned out fine.  Whole wheat flour absorbs more water than white flour so adjust accordingly.

Makes 1 large or 2 small pizzas
Recipe adapted from: King Arthur Flour


  • 2 teaspoons dry active yeast
  • 7/8 – 1 1/8 cups lukewarm water
  • Pinch of sugar
  • 2 tablespoons olive oil
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons sea salt


  1. Dissolve the yeast in the lukewarm water, and add in the pinch of sugar.  Let sit for 10-15 minutes until the mixture is bubbly.
  2.  In a medium-sized bowl, combine the yeast mixture with the remaining ingredients.
  3. Mix together until the dough has formed a ball.
  4. Knead the dough on a floured surface until it is soft and smooth, approximately 4-5 minutes.
  5. Place the dough in a large bowl, coated with oil to prevent sticking.  Cover with a towel and allow it to rise at room temperature for 45 minutes.
  6. Refrigerate for at least 4 hours, or up to 24 hours.
  7. Remove the dough from the refrigerator a few hours before use. When you are ready to bake your pizza, flatten it out into the shape your are wanting.  I like to pre-bake the crust for about 3-5 minutes @ 400°F, so the pizza isn’t soggy.
  • TIP: If you want, you can also grill the crust.  I personally don’t use my grill very often, so when I grill pizzas I move it to the oven after there are some grill marks, otherwise the dough burns.

Happy pizza making!

Tags: ,

About the Author

Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.

One Response to Pizza Dough

  1. Pingback: Grilled Strawberry & Nutella Pizza |

Leave a Reply

Back to Top ↑