August 11, 2022
Chicago 12, Melborne City, USA

Pizza Dough

Pizza Dough

This image courtesy of Joseph DeLeo

This is one of the easiest, most foolproof, and flavorful pizza doughs I’ve made. I guess it should be, since it’s inspired by the master of pizzas, Wolfgang Puck. Although this recipe makes enough for two 14-inch pizzas, you may also divide the dough into fourths to make four 7-inch pizzas instead. Since you may not want to make two (or four) pizzas at one time, you can refrigerate the dough for up to tweny-four hours or freeze it for up to 3 months. Simply freeze the dough after the first rising period and thaw it in the refrigerator overnight before using.


Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

Equipmentelectric mixer, food processor

Five Ingredients or LessYes

Type of Dishpizza


  • 1 envelope (1/4 ounce) dry yeast
  • ¼ cup warm water (110°F)
  • ¾ cup water, at room temperature
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon salt (use fine sea salt or table salt; if using kosher salt, increase amount to 1½ teaspoons)
  • 3 cups all-purpose flour, plus a little extra for kneading


  1. In a liquid measuring cup, dissolve the yeast in the warm water. Let the mixture sit for about 10 minutes, until it becomes foamy.

  2. In a small bowl, mix together the ¾ cup water, olive oil, honey, and salt.

  3. In the bowl of a food processor fitted with a steel blade, or in the large bowl of a stand mixer fitted with a dough hook, place the flour. Slowly add the honey mixture and process or mix just until the flour is coated with the liquid, about 10 seconds in the food processor. Add the yeast mixture and pulse until the mixture forms a ball, 8 to 12 seconds. You may need to add a very small amount of flour if the mixture is sticky.

  4. If you are using a food processor, remove the dough and place it on a lightly floured board. Knead for about 5 minutes, or until the dough is smooth. If you are using a stand mixer, continue mixing the dough on low speed for about 5 minutes, or until the dough is smooth and slightly elastic.

  5. Place the dough in a large oiled bowl, cover with a thin towel, and let it rest for 1 hour. The dough will rise, but it probably will not double in bulk. This is okay.

  6. Divide the dough in half and place it on a baking sheet. Cover it with plastic wrap and then with a thin towel and place in the refrigerator until ready to use. (You can do this up to 24 hours in advance. To make the pizza, take the dough out of the refrigerator and let it rest at room temperature for 10 minutes.) Or, if you are using it right away, divide the dough, form each piece into a ball, and let it rest for about 15 minutes. Proceed according to the individual recipe.


  8. Remove the dough from the refrigerator and let it rest at room temperature for 10 minutes. On a lightly floured surface, slightly flatten the dough. Start stretching the dough by holding the side closest to you with one hand while gently pulling on the edge opposite you. Turn the dough a quarter-turn and repeat the process. You should be able to stretch it into an 8- or 9-inch circle. Now lift the dough and drape it over your knuckles. Gently stretch the dough from underneath with your knuckles, being careful not to break through. If you keep your knuckles under the thickest part of the dough, it shouldn’t break.

  9. When you’re done, the dough should measure 14 inches in diameter. The edges will be slightly thicker than the center, which should be almost translucent. Place the dough on the pizza pan, peel, or baking sheet.

2003 Laura Werlin


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