The Best Pizza Dough (Fan Favorite!)

Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.

Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.

After the kneading is finished, divide the dough into 3 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover all boules with a damp towel and allow them to rise at room temperature until doubled in size, about 45 minutes to 1 hour.

The dough can be used immediately: go to Step 6. For next-level flavor, you can transfer the dough to separate sealed containers brushed with olive oil to prevent sticking, large enough for the dough to double in size again, and store in the refrigerator for 2 to 3 days. (If you think ahead, this makes for a noticeably nutty, unique flavor that truly is the best homemade pizza dough.) You can also freeze pizza dough you don’t plan to use that day.

The day of serving, remove the dough from the refrigerated containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes. (This is not required if you’re using the dough immediately after proofing.)

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).

To stretch the dough, place it on a lightly floured surface and gently press it into a circle, flipping several times and adding a pinch of flour if it is too sticky. Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it around, allowing gravity to stretch it into a circle about 11 inches in diameter. Do not overwork or fold the dough. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily. Then gently place the dough onto a pizza peel.

Add your pizza toppings (like a 1/3 to 1/2 cup of this Homemade Pizza Sauce and cheese). Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).

Allow the pizza to cool for a minute or two, then add fresh basil (if using), slice into pieces, and serve immediately.