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The Ultimate Pizza Dough

I don’t do dough. I don’t do bread. I don’t do yeast. Or so I thought … Alton Brown first introduced me to the wonderful world of bread-making a few months ago, but it wasn’t until a recent culinary school lesson that I really felt I’d perfected the simple yet finicky process of making dough. […]
5 from 3 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 3 (12-inch) pizzas


  • 1 Tablespoon active dry yeast
  • 1 teaspoon sugar
  • 1 1/4 cups hot water
  • 1 pound all-purpose flour, sifted
  • 2 teaspoons salt
  • Extra flour for dusting work surface


  • In a large bowl, dissolve the yeast, sugar and 1 tablespoon all-purpose flour in the hot water. Let sit for 10 minutes.
  • Mound the flour on your work surface and sprinkle in the salt. Use a fork to incorporate the two ingredients then form a large well in the center of the flour.
  • Pour the dissolved yeast mixture into the center of the well and then little by little, use a fork to pull flour from the well into the center. Continue until mixture begins to thicken.
  • Using your hands, begin kneading the dough until it comes together. Continue kneading until all of the flour has been incorporated evenly into the dough. Shape it into a ball.
  • Place the dough into a greased bowl and cover it with a greased piece of parchment paper. Let it rest for one hour in a warm, dry place until it doubles in size.
  • Knock down the dough on your floured work surface then cut it into the desired amounts.
  • Place the dough onto a greased cookie sheet and cover it again with a damp towel. Let the dough rise a second time for one more hour.
  • Knock down the dough sections a second time then roll it into the desired shape, top it with your desired toppings and bake it in a 500ºF oven until golden brown.
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