Basic Pizza Dough


3-1/3 4 Cups

Unbleached all-purpose flour

2 Tsp

Fine sea salt


Instant yeast

1 Cup + 3 Tbs.




  1. Place the flour, salt, and yeast in a food processor fitted with the metal blade.
  2. With the machine running, pour in all but 2 tablespoons of the water through the feed tube. Process for 30 seconds. Stop the machine and if the dough seems too dry, add the remaining water and process another 15 seconds for a total of 45 seconds.
  3. Stop the machine and take the temperature of the dough with an instant-read thermometer, which should read between 75F and 80F. If the temperature is lower than 75F, process the dough for an additional 5 seconds, up to twice more, until it reaches the desired temperature. If the temperature is higher than 80F, remove the thermometer, scrape the dough into an ungreased bowl, and refrigerate for 5 to 10 minutes. Check the temperature after 5 minutes; it should be 80F or cooler by that time.
  4. Remove the dough from the processor (assuming you havent already) and place it in a large ungreased bowl, and cover with plastic wrap. Allow the dough to ferment for 2 to 3 hours at room temperature of 70F to 72F. It will not double at this point, but will increase in volume somewhat.
  5. Place the bowl of dough in the refrigerator and retard for at least 4 hours or up to 36 hours.
  6. To form the dough, remove from the refrigerator and cut into thirds or quarters. On a lightly floured work surface, using the palms of your hands flatten the dough to a thickness of about inch. Move the dough to a generously floured baking sheet and loosely cover with plastic wrap. Allow to come to room temperature. This should take 30 minutes or so.
  7. Shape the dough into a pizza on a generously floured work surface. Use corn meal on the pizza peel to prevent the dough from sticking.
  8. Bake in a 500F oven (pre-heat at least 1 hour before baking, preferably with a pizza stone in the oven).