By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
460 cal · 100 min
Pizza Dough
Recipe GLPRf852f4e084d413
A simple, versatile pizza dough made with just flour, water, yeast, and salt. This classic Italian-style dough rises to create a tender, flavorful foundation for any pizza topping. Perfect for making two pizzas or one large pie.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¾ cup lukewarm water
1 teaspoon active dry yeast or instant yeast
2 cups unbleached all-purpose flour, plus more as needed
1½ teaspoons salt
Directions
Pour the lukewarm water into a large mixing bowl. Sprinkle the yeast over the water and let it sit for about 1 minute to bloom, then stir gently to dissolve.
Add the flour and salt to the yeast mixture. Stir with a wooden spoon until the ingredients come together and form a shaggy dough. The dough should be slightly sticky.
Transfer the dough to a lightly floured work surface and knead for 8 to 10 minutes, adding a bit more flour as needed if the dough feels too sticky. The dough should become smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled or lightly floured bowl. Cover the bowl with plastic wrap or a damp kitchen towel.
Let the dough rise at room temperature for about 1 to 1.5 hours, or until it has roughly doubled in size and shows small bubbles on the surface.
Turn the dough out onto a work surface. Divide it in half for two pizzas, or use it whole for one large pizza. Shape each portion gently into a ball or flat disk and proceed with your chosen pizza recipe.
Comments
Every ingredient is a staple at any Charlotte grocer—water, yeast, flour, and salt are universally available and cheap, running under $2 total for two pizzas. The stated 100 minutes is honest if you're timing active work plus rise time, though a weeknight cook should know that bulk fermentation will actually take 2–3 hours if you're not rushed, and cold overnight proofing is better for flavor. This is a foundation recipe that feeds two people simply and keeps well as dough in the fridge or freezer, making it practical for meal prep, but success depends entirely on technique—overworking the dough or misjudging hydration will yield dense crust, not the airy result most home bakers chase.
Sign in or create a free account to add your review.
