Pizza Dough

I tend to use Brian Lagerstrom’s recipe now, but this one that my dad developed turned out hits for years.

Pizza Dough

Prep Time 5 minutes
Resting Time 3 hours
Total Time 3 hours 5 minutes
Course Main Course
Cuisine Italian
Servings 3 large pizzas


  • 6 c unbleached flour
  • 2 c 120˚-130˚ water
  • 1 pkg rapid rise yeast 2 ¼ oz
  • 2 T kosher salt
  • 3 T olive oil


  • Combine all dry ingredients in a large bowl.
  • Add water and oil and stir to combine. Mix as little as possible – if over-mixed the dough will become tough.
  • Cover with saran wrap and leave to sit for 2-4 hours or until doubled in size. Put in fridge to slow process and leave for 6-8 hours.


When kneading and rolling the dough, work as little as you can. Be gentle, but decisive, the more you push on the dough the tougher and less air-y the crust will end up when cooked.
Keyword dough, pizza