Pizza Dough

Pizza Dough
Photo by Grace Parisi

This simple recipe makes about 1 pound of dough — enough for two 10-inch pizzas or one 13-inch pizza. You can use the dough right away or let it sit in the refrigerator for up to 3 days. The longer it sits, the tangier the flavor and chewier the texture, much like sourdough without the starter.

Pizza Dough | Sitka Salmon Shares

Active time: 30 min
Total time: 1 hr 30 min
Serves: Makes 1 Pound


  • 1 teaspoon active dry yeast
  • Pinch of sugar
  • ¾ cup plus 2 tablespoons warm water (90°)
  • 1 teaspoon table salt
  • 2½ cups all-purpose flour (10 ounces), plus more for kneading
  • Oil for coating



In a large bowl, combine the yeast and sugar. Stir in 2 tablespoons of the water and let sit until foamy, about 3 minutes. Add the remaining ¾ cup water,  the flour, and salt, and stir until a soft dough forms. Turn the dough out onto a floured surface and knead until smooth and elastic, adding more flour as necessary, about 5 minutes.


Wipe out the bowl and lightly coat it with oil. Return the dough to the bowl, turning to coat, and cover with plastic or a towel. Let sit at room temperature until doubled in volume, about 1 hour or refrigerate overnight. Punch down the dough and gather into a ball. Cover with a piece of oiled plastic and let rest at room temperature for 15 minutes before using.

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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