Pizza Dough (2024 Recipe)

This is the pizza dough I keep going back to. It’s simple, consistent, and makes the perfect base for a homemade pie. Whether you’re doing a quick Friday night pizza or prepping ahead for the weekend, this recipe delivers.

Single Batch – 2 Dough Balls (Approx. 400g / 14oz each)

• 485g King Arthur All-Purpose Flour
• 290g Cold Water
• 1.2g (½ tsp) Instant Dry Yeast
• 12g Salt
• 10g Oil
• 5g Sugar

Double Batch – 4 Dough Balls (Approx. 400g / 14oz each)

• 970g King Arthur All-Purpose Flour
• 580g Cold Water
• 2.4g (1 tsp) Instant Dry Yeast
• 24g Salt
• 20g Oil
• 10g Sugar

Dough Process

1. Mix ingredients on low speed for 10 minutes
2. Rest for 30 minutes
3. Stretch and fold every 20 minutes (4 times total)
4. Divide into 2 or 4 dough balls (400g each)
5. Pinch seams and place into lightly oiled containers
6. Refrigerate for 2–3 days

Pizza Size Reference

• 400g dough ball = approx. 14″ pizza
• 500–600g dough ball = approx. 16″ pizza