Pizza Dough

Adapted from a Mark Bittman recipe

2009 May/June

Makes 1 large or 2 or more small pizzas, depending on the size of your personal pizzas.  This recipe doubles easily.


  • 1 t. instant or rapid-rise yeast
  • 3 c. flour (approximately)
  • 2 t. salt
  • 1-1/2 c. warm water
  • ¼ c. extra-virgin olive oil


Combine 1-1/2 c. flour with the salt and yeast and whisk to blend well.  Add the water and olive oil and stir until smooth. Add the remaining flour ¼ c. at a time, stirring to incorporate. When the dough is stiff and pulls away from the side of the bowl, turn it onto a lightly floured surface and begin kneading, adding a bit of flour if the dough becomes sticky. Knead until smooth.

Put the dough into an oiled bowl, cover, and let rise in a warm place until doubled in size, 1 to 2 hours. Punch down and break dough into individual pieces for personal-size pizzas, press or roll out to about ¼-inch thickness. Cover with a tea towel and allow to rest 10 minutes. Lay the dough on oiled pizza pans or pizza stones sprinkled lightly with corn meal. Top and bake in a pre-heated 500°F oven for 10 to 12 minutes.