Course: Main Course


  • 1 ½ cup water warm
  • 1 tsp sugar
  • 2 ¼ tsp active dry yeast 1 package
  • 4 cups all-purpose flour
  • 1 tsp salt
  • cup olive oil


  • In a small bowl whisk the water, sugar and yeast together. Let it sit for about 10 minutes. If the yeast is good, it will start to froth up.
  • In the bowl of your mixer, add the flour and salt, olive oil and yeast mixture. Mix everything together using the dough hook for about 5 minutes or until the dough is soft and elastic. When it’s done it will come clean from the side of the bowl.
  • Shape the dough into a ball and place in an oiled bowl, rubbing oil on the dough as well, cover with plastic wrap and refrigerate. If you’re not using the dough right away, you can also freeze the dough.


Recipe will yield enough dough for 2 large pizzas.
Freeze dough in a large freezer plastic bag, let out as much of the air as possible and freeze for up to 3 months.
To bake the pizza, preheat your oven to its highest temperature, mine goes to 550 F. You can use a pizza stone or a baking sheet just make sure you spray some cooking spray over the baking sheet. If using a pizza stone, heat it up first. Once you top your pizza, bake it for 8 to 10 minutes or until the crust is golden to dark brown.