Save your delivery guy a trip and make one of the easiest good pizza dough recipes around.




Skill level

Average: 3.3 (168 votes)


  • 1½ cups warm water (about 45°C / 110-115°F)
  • 1 tsp active dry yeast
  • 1½ tbsp olive oil
  • 1½ tsp kosher salt
  • 3½ cups plain flour or bread flour

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Rising time: 1 hour

Whisk together the water, yeast, olive oil, and salt in a stand mixer. Let the yeast foam for 5 minutes.

Add in 3 cups of flour and use your dough hook to knead. Knead for a minimum of 5 minutes, until the dough it smooth and just slightly tacky, but not sticky. Add the additional ½ cup of flour if needed and knead.

Place the dough in a large, well oiled bowl. Cover with plastic wrap and put in a warm place to proof for 1 hour, or wrap the dough in plastic wrap and store in your refrigerator until you're ready to use it.

Use this to make Frank’s garlic knots or Grandma pizza.