Pizza dough



105 min


1 Servings

Pizza dough

Photo, Christian Lacroix.


  • 1 1/3 cups warm water , 105F-115F
  • 1 tsp active dry yeast
  • 1 tsp sugar
  • 2 tbsp extra virgin olive oil , plus more for bowl
  • 1 tsp salt
  • 3 cups all-purpose flour , plus more for kneading


  • Stir water with yeast and sugar in a measuring cup. Let stand 5 min or until frothy. Stir in olive oil and salt.
  • Pour flour into a large mixing bowl and make a well in the centre. Add yeast mixture. Stir with a fork to incorporate. Mixture will be sticky. Transfer dough to a well-floured surface.
  • Knead 5 to 8 min or until smooth and supple. Add up to 3/4 cup more flour to prevent sticking. Shape dough into a ball.
  • Pour 1 tsp oil into a large bowl. Add dough and roll it around so the whole surface gets lightly oiled. Cover bowl with a tea towel. Let stand at room temperature until doubled in volume, about 1 hour. Punch down. Reshape into a ball. Re-cover. Let stand until doubled, 45 min.
  • Roll out dough on a lightly floured surface, using a rolling pin. Makes 1 pizza crust, approximately 800 g.