This recipe for everyday pizza dough is one we’ve worked on together over the years, tweaking something here and adding something there, until finally coming to a consensus. That makes it sound like this recipe might be tricky — it’s not. In fact, keeping it simple was one of our biggest requirements.
This is the dough for your weeknight pizza, and it’s the one that went into The Kitchn Cookbook. It’s easy to make, either over a lazy afternoon at home or to stash in your fridge for later, and it’s super easy to roll out. Top it with sauce and cheese, bake until bubbly, and awesome homemade pizza is yours.
Keep It Simple: Water, Yeast, Flour, Salt
We stuck to the true basics with this dough: just water, yeast, flour, and salt. We played with water-to-flour ratios, with adding some olive oil, with the type of flour — all of which were delicious experiments, I assure you — but when it came to just your basic, dependable, everyday dough, this was it. Our recipe here makes about one pound of dough (the same as most store-bought doughs), and this will make you one large pizza or two smaller 10-inch pizzas.
If you’re feeding a larger crowd or just want extra dough for future pizza dinners, you can double or triple the basic ingredients — the recipe scales up just fine.
For Your Information
- This dough yields about a pound of dough, enough for two (10-inch pizzas).
- Plan on at least 1 1/2 hours of rise time before shaping, topping, and baking.
Make Now, Eat Later
You have a few choices with this pizza dough: You can make the dough and let it rise for an hour or so, then proceed with making your pizzas right away, or you can make the dough whenever you have a spare 10 minutes and keep it in the fridge until you need it (up to three days or so). You can even freeze balls of dough for pizza emergencies.
We actually like this dough best if you have time to let it chill in the fridge for a day or two. The slow, cool rising time helps to develop the flavors in the dough and gives the crust a better texture.
Bake Your Pizza
When it comes time to actually bake your pizza, our advice is use a hot ovenand keep the toppings basic. Get your oven as hot as it will go — at least 500°F, although preferably hotter if you can. This cooks the pizza quickly, giving it a beautiful golden crust that’s super crispy on the outside but still chewy in the middle. The more toppings you add, the more it slows the cooking down, making the pizza limp and soggy, so try to limit your pizza enthusiasm to just a few scattered toppings and some good cheese.
Some basic pizza-baking instructions are below. For the full-length instructions, check out this post.