Basic Pizza Dough


3 cups all-purpose or bread flour, plus more as needed
1 package (or 2 teaspoons) rapid-rise yeast
2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
1 to 1-1/4 cups water
2 tablespoons olive oil


Combine the flour, yeast, and salt in the container of a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube. Process about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is dry, add another 1 to 2 tablespoons of water and process 10 seconds longer. (In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)

Turn the dough onto a floured work surface and knead by hand a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can let the dough rise more slowly in the refrigerator, 6 to 8 hours.) Deflate and divide into two to four pieces, depending on how many pies you want to make; roll each piece into a round ball. At this point, you can wrap the dough tightly in plastic wrap and freeze up to a month. (Defrost in a covered bowl in the refrigerator or at room temperature.) Otherwise, place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let them rest until they puff slightly, about 20 minutes. Proceed with either recipe below.


enough for two to four pizzas

Preparation Time

20 Minutes

Total Time

160 Minutes

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