Basics / Bread &Pastry / Italian

Basics: Pizza Dough

Basic Pizza Dough- Italian Garlic Knots

Have a craving for homemade pizza dough?   Here’s a simple recipe for getting a soft, chewy pizza dough that can be used in a variety of recipes.  Check out Yes to Cooking’s Italian Garlic Knots for a traditional pizzeria snack that uses this Basic Pizza Dough.

Time: 1hr 25 minutes



3.5 cups bread flour (plus 1/4 cup for rolling)
1.5 cups warm water (approx. 110F)
2.5 tsp. active dry yeast (room temperature)
2 tsp. kosher salt
1 tsp. honey
2 tbsp. extra-virgin olive oil (plus a drizzle for greasing)

1) Combine bread flour, honey, active dry yeast, and salt in a bowl.  Mix well.
2) Add warm water and olive oil to the mixture.  Knead until the dough begins to form into a ball.
3)  Scrape the dough onto a lightly floured surface.  Knead with the palm of your hands until dough forms a smooth, firm ball (approximately 15-20 minutes).  Use the extra flour to dust your workspace if necessary.
4) Continuously fold the ends of the ball under itself until most of the air pockets are released.
5) Grease the bottom of a large bowl with a drizzle of olive oil.  Place the dough into the bowl and cover with either a damp cheesecloth or plastic wrap.
6) Place bowl in the oven with the light on and let it proof to double its size (approx. 1- 1.5 hour depending on the weather).  To check if the dough is ready, poke the risen dough with a finger.  If the identation remains and holds its shape, then dough is ready to be rolled out.

Basic Pizza Dough- Italian Garlic Knots

Basic Pizza Dough

Basic Pizza Dough

Basic Pizza Dough

If you have a stand-up mixer, use your dough hook and knead the pizza dough on low-medium speed until it no longer sticks to the sides of the mixing bowl.  The consistency of the pizza dough should be soft and elastic (almost like the feel of your earlobes).

This basic dough can be made ahead of time.  Roll out dough to desired shape and thickness, and wrap tightly with plastic wrap.  Store in the refrigerator if used later in the day; otherwise, keep it in the freezer until you are ready to use it.  Defrost the dough by leaving it on the counter or in the fridge overnight, then letting it rise before cooking it.  You can also seal the frozen dough in a plastic bag and submerge it in warm water to aid the defrosting process.

2 thoughts on “Basics: Pizza Dough

  1. Thank you for the very detailed instructions. I used to have to proof the yeast before mixing with the dry ingredients. Now you just demonstrated an alternative method and I am definitely going to give a a try.

    • I found this method a lot easier because you just mix all ingredients together and set it aside. Good luck with trying it out!

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