From scratch · Yeast breads
Pizza dough
A one-pound ball of dough, the size sold at the store, ready in about 1½ hours.
✋ 15 min hands-on
⏱ 1 hr 30 min start to finish
🍽 One 1-lb ball of dough: one 14-inch round pizza or one 10 × 15-inch sheet pan.
ContainsWheat.
Ingredients
- 280 g all-purpose flour, or bread flour
- 4 g active dry yeast
- 6 g table salt
- 1 tbsp olive oil
- ¾ cup water, about 110°F
Time
Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.
| Step | Hands-on | Waiting |
|---|---|---|
| Mix and knead the dough | 15 min | 1 hr 15 min |
| In all | 15 min | 1 hr 15 min |
How long it keeps
- Refrigerator: in an oiled, covered container until the next day; it keeps rising slowly, so punch it down.
- Freezer: wrap the risen ball airtight, up to about 1 month; longer, and the yeast weakens (NDSU and University of Missouri give about a month for unbaked yeast dough).
Nutrition
Estimated from the ingredients’ USDA FoodData Central numbers.
Steps
You’ll need: large bowl.
- Stir the yeast into the warm water and let it stand 5 minutes.
- Add the flour, salt and olive oil and mix to a rough dough. Knead 6 to 8 minutes until smooth.
- Put it in an oiled bowl, cover, and let it rise until doubled, 1 to 1½ hours. It is now ready to stretch and top.
- If the dough springs back as you stretch it, cover it and let it rest 10 minutes, then try again.
⚖️ ScalingEach 1-lb ball takes 280 g flour, 4 g yeast and 6 g salt. A packet (7 g) of yeast is close enough for two balls.
🛡 SafetyDon’t taste raw dough or batter, and wash your hands and the counter after handling flour: raw flour can carry germs that only baking kills (FDA).
Sources
- Food Storage Guide (FN579), NDSU Extension, reviewed January 2023. Accessed 2026-10-25.
- How to Freeze Home-Prepared Foods (GH1505), University of Missouri Extension. Accessed 2026-10-25.
- Handling Flour Safely: What You Need to Know, U.S. Food and Drug Administration. Accessed 2026-10-25.