Pizza Dough

Makes 2 (~400g, ~14oz, ~12″) portions


  • 450g unbleached bread flour
  • 7g salt
  • 315g warm water
  • 5g active dry yeast
  • 15g olive oil


Make the dough with a food processor

  • Weigh out flour and salt into a small mixing bowl and transfer into the food processor
  • Weigh out the warm water, yeast, and oil into a 2-cup liquid measuring cup
  • Stir and let the yeast activate for a minute or two
  • Run the food processor with the dry ingredients to combine
  • While running, drizzle in the wet ingredients
  • Continue until the dough forms a ball and has been kneaded for a minute or two
  • Transfer onto a floured surface and form it into a ball
  • Add oil to a medium mixing bowl, then transfer the dough into it and toss to coat

Prove and Form

  • Cover and place the bowl in a warm spot to rise
  • When ready, transfer the dough onto a floured surface
  • Cut into 2 pieces with a bench scraper, form into balls, and let rise again or freeze

Optional: Freeze for medium term storage

  • Wrap in plastic, write the date, and place in a freezer bag
  • Freeze, they should be good for at least 3 months
  • Place dough balls in the refrigerator the night before you need them
  • Take out of the refrigerator a couple hours before use


This is a 70% hydration dough, which is a bit harder to work with than the normal 65%, but I think makes a better crust.

I usually end up making 2 batches and freezing 2 dough balls any time I make this.

This recipe can be done without a food processor by mixing and then kneading the ingredients together, it just takes longer. If you do want to do it that way, let it slow-ferment in the fridge overnight for the best results.