4Sprinkle in the instant yeast and give it a quick stir.
5Sprinkle in the instant yeast and give it a quick stir.
6Sprinkle in the instant yeast and give it a quick stir.
7Add the flour, followed by the salt on top of the flour.
8Add the flour, followed by the salt on top of the flour.
9Add the flour, followed by the salt on top of the flour.
10Add the olive oil and start mixing everything together with a spoon, fork, or your hands until the flour is fully incorporated and you get a shaggy, sticky dough.
11Add the olive oil and start mixing everything together with a spoon, fork, or your hands until the flour is fully incorporated and you get a shaggy, sticky dough.
12Add the olive oil and start mixing everything together with a spoon, fork, or your hands until the flour is fully incorporated and you get a shaggy, sticky dough.
13Cover the bowl and let the dough rest for 10 minutes.
14Cover the bowl and let the dough rest for 10 minutes.
15Cover the bowl and let the dough rest for 10 minutes.
16Pull the dough out onto the countertop.
17Pull the dough out onto the countertop.
18Pull the dough out onto the countertop.
19Knead the dough for about 5 to 7 minutes by pressing down with the heel of your hand, folding the dough over, and giving it a quarter turn, until it becomes smooth and elastic.
20Knead the dough for about 5 to 7 minutes by pressing down with the heel of your hand, folding the dough over, and giving it a quarter turn, until it becomes smooth and elastic.
21Knead the dough for about 5 to 7 minutes by pressing down with the heel of your hand, folding the dough over, and giving it a quarter turn, until it becomes smooth and elastic.
22Place the smooth dough into a lightly oiled bowl.
23Place the smooth dough into a lightly oiled bowl.
24Place the smooth dough into a lightly oiled bowl.
25Cover the bowl with plastic wrap, a lid, or a damp towel and let it rise at room temperature for about 90 minutes to 2 hours until it doubles in size.
26Cover the bowl with plastic wrap, a lid, or a damp towel and let it rise at room temperature for about 90 minutes to 2 hours until it doubles in size.
27Cover the bowl with plastic wrap, a lid, or a damp towel and let it rise at room temperature for about 90 minutes to 2 hours until it doubles in size.
28After the rise, gently punch down the dough to release some gas.
29After the rise, gently punch down the dough to release some gas.
30After the rise, gently punch down the dough to release some gas.
31Divide the dough into two equal portions.
32Divide the dough into two equal portions.
33Divide the dough into two equal portions.
34Shape each dough ball by tucking the edges underneath to create tension on top.
35Shape each dough ball by tucking the edges underneath to create tension on top.
36Shape each dough ball by tucking the edges underneath to create tension on top.
37Let the dough balls rest for 1 hour, or in the fridge if making pizza later (take out 30 minutes beforehand).
38Let the dough balls rest for 1 hour, or in the fridge if making pizza later (take out 30 minutes beforehand).
39Let the dough balls rest for 1 hour, or in the fridge if making pizza later (take out 30 minutes beforehand).
40Lightly flour your surface and use your fingers to press the dough outward from the center.
41Lightly flour your surface and use your fingers to press the dough outward from the center.
42Lightly flour your surface and use your fingers to press the dough outward from the center.
43Gently stretch the dough to about 14 inches wide.
44Gently stretch the dough to about 14 inches wide.
45Gently stretch the dough to about 14 inches wide.
46Top the pizza however you like.
47Top the pizza however you like.
48Top the pizza however you like.
49Bake in a 500-degree Fahrenheit oven that has been preheated with a baking stone or steel for about 7 to 10 minutes.
50Bake in a 500-degree Fahrenheit oven that has been preheated with a baking stone or steel for about 7 to 10 minutes.
51Bake in a 500-degree Fahrenheit oven that has been preheated with a baking stone or steel for about 7 to 10 minutes.
Ingredients
4 cups bread flour
4 cups bread flour
4 cups bread flour
1.33 cups Warm Water
1.33 cups Warm Water
1.33 cups Warm Water
2 tsp salt
2 tsp salt
2 tsp salt
1 tsp instant yeast
1 tsp instant yeast
1 tsp instant yeast
2 tsp olive oil
2 tsp olive oil
2 tsp olive oil
Equipment
large mixing bowlspoonforkplastic wrapliddamp towelpizza stonepizza steelbaking sheet
Tips
If you don't have bread flour, all-purpose flour is fine.
Use instant yeast, not active yeast.
Add salt on top of the flour, not directly into the yeast, to prevent slowing down fermentation.
Don't worry about kneading initially; the dough is supposed to be shaggy and sticky.
The 10-minute rest after initial mixing allows flour to absorb water, making kneading easier.
The goal of kneading is to bring the dough into a smooth ball, not to overwork it.
If storing dough for more than an hour before making pizza, rest it in the fridge and take it out 30 minutes before to warm up.
When stretching dough, use fingers to press outward from the center, then let gravity do the work.