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In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy and activated.

Add 3 cups of the all-purpose flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, gradually adding the remaining 1/2 cup of flour as needed, until the dough is smooth, elastic, and no longer sticky. It should spring back when gently poked.

Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.

Once risen, gently punch down the dough to release the air. Divide the dough into 2 equal portions for two medium pizzas, or 4 equal portions for four individual pizzas. Form each portion into a ball.

Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside, if using, for at least 30 minutes. If not using a stone, preheat a baking sheet.

On a lightly floured surface, or directly on parchment paper, use your hands or a rolling pin to stretch or roll each dough ball into your desired pizza base shape and thickness (typically 10-12 inches in diameter). Be careful not to make it too thin, especially in the center.

Transfer the shaped pizza base to a piece of parchment paper or a lightly floured pizza peel. Add your desired toppings.

Carefully slide the pizza (with parchment paper, if using) onto the preheated pizza stone, baking steel, or baking sheet. Bake for 8-12 minutes, or until the crust is golden brown and the cheese (if added) is bubbly and slightly browned. Cooking time may vary depending on toppings and oven.

Remove the pizza from the oven and let it cool for a minute or two before slicing and serving.


In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy and activated.

Add 3 cups of the all-purpose flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, gradually adding the remaining 1/2 cup of flour as needed, until the dough is smooth, elastic, and no longer sticky. It should spring back when gently poked.

Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.

Once risen, gently punch down the dough to release the air. Divide the dough into 2 equal portions for two medium pizzas, or 4 equal portions for four individual pizzas. Form each portion into a ball.

Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside, if using, for at least 30 minutes. If not using a stone, preheat a baking sheet.

On a lightly floured surface, or directly on parchment paper, use your hands or a rolling pin to stretch or roll each dough ball into your desired pizza base shape and thickness (typically 10-12 inches in diameter). Be careful not to make it too thin, especially in the center.

Transfer the shaped pizza base to a piece of parchment paper or a lightly floured pizza peel. Add your desired toppings.

Carefully slide the pizza (with parchment paper, if using) onto the preheated pizza stone, baking steel, or baking sheet. Bake for 8-12 minutes, or until the crust is golden brown and the cheese (if added) is bubbly and slightly browned. Cooking time may vary depending on toppings and oven.

Remove the pizza from the oven and let it cool for a minute or two before slicing and serving.
