Pizza Dough

5 from 2 votes

This basic pizza dough is light, chewy, and packed with flavor thanks to olive oil and a splash of white wine. Easy to make and perfect for pizza night!

Course Appetiser, Main

Cuisine Italian, Italian American

Keyword Basic Pizza Dough, homemade pizza dough, pizza dough, pizza dough recipe

Prep Time 15

Rise Time 1

Total Time 1 15

Servings ten inch pizzas

Calories 511

Author Erren Hart

Ingredients

3 ¾ cups all-purpose flour plus extra for dusting
1 packet instant yeast 2½ teaspoons or 2 teaspoons of rapid rise yeast
2½ teaspoons granulated sugar
1 tablespoon kosher salt
1¼ cups warm water 100–110°F (37–43°C)
¼ cup dry white wine at room temperature
2 tablespoons olive oil

US Customary - Metric

Instructions

Stand Mixer Method

Prepare the Mixer – Attach the dough hook to a stand mixer. In the mixer's bowl, combine the flour, yeast, sugar, and salt (keeping the salt away from the yeast in the bowl). Stir briefly to evenly distribute the ingredients.
Add Wet Ingredients – With the mixer running on low speed, slowly pour in the warm water, white wine, and extra-virgin olive oil.
Mix the Dough – Continue mixing on low speed until the ingredients start to come together into a rough dough. Increase the speed to medium-low and knead with the dough hook for about 5–7 minutes. The dough should become smooth, elastic, and slightly sticky. If it seems too dry, add a teaspoon of warm water at a time. If it is too sticky, add a little flour, a tablespoon at a time.
First Rise – Lightly oil a large, clean bowl for each ball of dough. Remove the dough from the mixer and shape it into a ball. Place it in the oiled bowl and turn it to coat the surface with oil. Cover the bowl with plastic wrap or a kitchen towel and let it rise in a warm place until doubled in size, about 1 hour.
Prepare for Use – Once the dough has risen, punch it down gently to release air. Then, divide it in half if making two 12x18-inch pizzas or into quarters for making four 10-inch pizzas.
Storage Option – If not using right away, store the dough in a plastic bag in the refrigerator. It will keep fresh for up to a week.

By Hand Method

Mix Dry Ingredients – In a large mixing bowl, combine the flour, yeast, sugar, and salt (keeping the salt away from the yeast in the bowl). Stir well to evenly distribute the ingredients.
Add Wet Ingredients – Make a well in the center of the dry mixture. Pour in the warm water, white wine, and extra-virgin olive oil.
Combine the Dough – Using a wooden spoon, mix the liquid into the flour mixture until it becomes too stiff to stir. Then, use your hands to knead the mixture in the bowl until the dough begins to pull away from the sides.
Knead the Dough – Lightly dust a clean work surface with flour. Turn the dough out onto the floured surface and knead gently for about 5 minutes. Continue kneading until the dough becomes smooth, elastic, and slightly sticky. If needed, sprinkle a little more flour to prevent sticking.
Let the Dough Rise – Lightly oil a large, clean bowl and place the dough inside. Turn the dough to coat it with the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Set the bowl in a warm place and let the dough rise until it doubles in size, about 1 hour.
Prepare for Use – Once risen, punch down the dough to release excess air. The dough is now ready to use for making pizza crusts.
Storage Option – If not using immediately, store the dough in a plastic bag in the refrigerator. It will keep fresh for up to a week.

Video

Notes

Erren's Top Tips

Measure your flour correctly.
Spoon the flour into your measuring cup and level it off with a knife—don’t scoop directly from the bag or you’ll pack in too much flour, which can lead to a dry dough.

Use warm—not hot—water.
Your water should be between 100–110°F (37–43°C) to properly activate the yeast without killing it. If it feels like a warm bath, you’re good.

Keep the salt and yeast separate at first.
Salt can inhibit yeast if they come into direct contact too early. That’s why we mix it into the flour on opposite sides before combining everything.

Wine adds flavor AND rise.
That ¼ cup of dry white wine brings subtle tanginess and enhances the dough’s elasticity. No wine? Sub in equal parts warm water or a splash of mild vinegar.

Use oil to keep your dough soft.
Coating your dough and bowl with olive oil during the rise keeps the surface from drying out and gives the final crust a slightly crisp outer layer.

Watch the rise—not the clock.
Depending on your kitchen's temperature, the dough may rise faster or slower. It's ready when it's doubled in size, not strictly after 1 hour.

A sticky dough is a happy dough.
Don’t over-flour it. The dough should be slightly tacky, not dry. A bit sticky means it will bake up chewy and soft.

Storage & Freezing Instructions

To Store in the Fridge:
Once your dough has risen, divide it, lightly oil it, and place each ball in an airtight plastic bag or container. It’ll stay fresh in the refrigerator for up to 1 week. Let it come to room temp for 30–45 minutes before using.

To Freeze:
After the first rise, divide and shape the dough into balls, wrap each tightly in plastic wrap, and place in a freezer-safe bag. Freeze for up to 3 months.

To use, thaw in the fridge overnight and then let it sit at room temperature for 30–60 minutes before rolling out.

Nutrition