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Pizza Dough Recipe

Based on David Tanis's recipe from The New York Times.
Servings 4 pizza balls


  • 2 teaspoons active dry yeast
  • 4 1/2 cups all-purpose flour, plus extra for dusting Just for fun, I did 4 cups of all-purpose and 1/2 cup of whole wheat. It's fun to experiment.
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil


  • Start by mixing the yeast with 1 3/4 cups of warm (but not hot) water from the tap with a fork in the bowl of a stand mixer (or a mixing bowl if you're doing this by hand). Let it sit for two minutes (you should see some bubbles).
  • Add the flour, salt, and olive oil, put the dough hook in, and mix until a dough forms, about five minutes. (Again, you can do this by hand.)
  • Dust a work surface lightly with flour. Turn the dough out and knead until it's smooth, another 3 to 4 minutes.
  • Cut the dough into 4 equal pieces and place each piece in a freezer bag and refrigerate overnight.
  • When ready to use, remove the dough from the bags, form into smooth balls, flour lightly, cover loosely with plastic wrap, and let rise in a warm spot for about 30 minutes.
  • Stretch the dough as suggested in the blog post above and make your pizza.