Classic Pizza Dough
A chewy, reliable crust designed for high-heat home ovens
Why This Recipe Works
Bread flour provides the high protein content needed for a chewy, elastic crust that stands up to heavy toppings. Using a food processor streamlines the kneading process, bringing the dough together in under a minute.
Instructions
Pulse the flour, yeast, and salt in a food processor until combined, about 5 pulses.
With the processor running, slowly pour the oil and warm water through the feed tube until the mixture forms a ball and clears the sides of the bowl.
Continue processing for 30 seconds to develop the gluten; the dough should look smooth and feel slightly tacky to the touch.
Move the dough to a lightly floured surface and knead by hand for about 1 minute until a smooth, cohesive ball forms.
Place the dough in a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm, draft-free spot until doubled in volume, about 1 to 1.5 hours.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftover baked pizza for up to 3 days. Dough freezes well for up to 2 months.
Can I make this ahead of time?
The dough can be made 1-2 days ahead. After the first rise, punch it down, wrap tightly, and refrigerate. Let it come to room temperature before shaping and baking.
What substitutions can I make?
- bread flour: All-purpose flour can be used for a slightly less chewy crust
