# Beginner Friendly Pizza Dough

This is an easy-to-make pizza dough recipe that yields a delicious New York-style crust in under 15 minutes of active preparation.

- Total time: 15 min
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

- 3.5 cups double zero bread flour
- 1 tablespoon salt
- 1 tablespoon extra virgin olive oil
- 1.25 cup water
- 1.5 teaspoons sugar
- 1 tablespoon dry active yeast

## Instructions

1. Add 3 1/2 cups of double zero bread flour, 1 tablespoon of salt, and 1 tablespoon of extra virgin olive oil to a mixer bowl.
2. Mix the flour, salt, and oil on speed one for 30 seconds to a minute.
3. In a separate bowl, combine 1 1/4 cups of water (heated to 105-110 degrees Fahrenheit if using dry active yeast), 1 1/2 teaspoons of sugar, and 1 tablespoon of dry active yeast.
4. Mix the water, sugar, and yeast, then let it sit for 4-5 minutes to activate the yeast.
5. With the mixer running on speed one, gradually incorporate the activated yeast mixture into the flour mixture.
6. Once everything is incorporated, let the mixer run on speed one or two for 1-2 minutes to combine the dough.
7. Increase the mixer speed to three and let it run for about 7 minutes, until a dough ball forms and cleans the sides of the bowl.
8. Stop the machine and carefully remove the dough from the hook.
9. Lightly oil a mixing bowl and place the dough inside.
10. Cover the bowl with a dish towel and let the dough rest for about 15 minutes.
11. Lightly oil a clean counter surface.
12. Place the dough ball onto the oiled counter and cut it in half.
13. Roll each half into a tight ball by folding and pulling the dough, then pinching the bottom closed.
14. Place each dough ball back into a bowl, press down, cover with clear wrap, and refrigerate for 24 hours for best results (cold fermentation).

## Equipment

- Kitchen Aid or bench mixer
- mixing bowl
- dish towel
- clear wrap

## Tips

- If using dry active yeast, ensure water is 105 to 110 degrees Fahrenheit.
- If using instant yeast, it can be added directly to the flour.
- For best flavor and airy crust (cold fermentation), refrigerate the dough for 24 hours before use.
- If using the same day, let the dough rest on the counter for 1-2 hours before use.

## Source

- Original video: https://www.tiktok.com/t/ZThywfPCM/
- Recipe page: https://www.cliprecipe.com/recipe/5c538c0c-fd75-461c-be52-7ca55ea29ee3
- Extracted: 2026-02-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt