Pizza Dough
Serves: 2 pizza crusts
  • 1 (1.25 oz) packet active dry yeast
  • 1½ cups water (warmed to 110 degrees)
  • 4 cups flour
  • 1 tsp. salt
  • 2 Tbs. olive oil
  1. In a small bowl, sprinkle the yeast over the warm water. I heat my water in the microwave for about 30 seconds to get to 110 degrees. Let it sit for 10 minutes.
  2. Meanwhile, add the flour and salt to the bowl of a standing mixer with the dough hook attachment.
  3. Add the yeast mixture to the flour and mix on medium speed. After a few seconds, add the olive oil and continue mixing until the dough starts to come together in a ball. If it's really sticky, add a little additional flour (up to ¼ - ½ cup) until it's no longer really sticky and can be handled. A little sticky is ok as you can add flour later when we roll it out.
  4. Put the dough into a large bowl sprayed with cooking spray, cover with plastic wrap and let sit in a warm place for an hour or two, or until puffy and about doubled in size - about 1-2 hours
  5. At this point you can either bake it, freeze it or cook one and freeze the other as this recipe makes enough for two pizza crusts.*
  6. If baking right away, pre-heat your oven to 425 degrees. Lightly spray a pizza pan (we sometimes use a square jelly roll pan too) with cooking spray and sprinkle with cornmeal, if desired.
  7. On a lightly floured surface, roll out the dough to fit your pizza pan.
  8. Bake for 8-10 minutes. If you happen to get any air bubbles while baking, you can just pop them with a fork or steak knife and they should deflate.
  9. Remove dough from oven and add toppings. Bake for another 10-12 minutes until cheese is melted. One note - while I love toppings, if you put on too much sauce or toppings your pizza will get soggy.
  10. Remove from oven, cool about 5 minutes and serve.
If freezing, separate the dough into 2 (1 lb.) balls. Place them in separate zip lock bags and into the freezer they go! When I want to use it, I let it sit in the refrigerator overnight and then on the counter for a 30-60 minutes right before using, just to bring it to room temperature.
Recipe by Made by Melissa Lee at