Grandma Pizza Dough

pizza dough in baking sheet olive oil
Photo: Paola + Murray
Prep Time:
10 mins
Total Time:
15 mins
1 pizza

All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. Use it as the crust for our Grandma-Style Pizza.


  • 2 ¼ cups warm water (110 degrees)

  • 1 ½ teaspoons active dry yeast (not rapid-rise)

  • 6 cups unbleached all-purpose flour, plus more for dusting

  • 1 tablespoon plus 1 ½ teaspoons kosher salt

  • 2 tablespoons sugar

  • 3 tablespoons extra-virgin olive oil, plus more for bowl


  1. Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

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