• ¾ teaspoon active dry yeast
  • ¼ cup cold water and about 1 cup plus 2 tablespoons lukewarm water
  • About 15 ounces unbleached all-purpose flour (about 3 ¼ cups), plus more as needed
  • 1 ½ teaspoons kosher salt
  • 3 tablespoons olive oil


Serves: Makes 3 balls, enough for three 8- to 10-inch pizzas


Put the yeast in a small heatproof bowl. Warm the ¼ cup cold water in a small pot over medium heat and pour it over the yeast. Stir with a fork and let proof for 10 minutes. 

Put the flour, 1 cup of the lukewarm water, salt and 2 tablespoons of the olive oil in the bowl of a stand mixer fitted with the paddle attachment. Add the yeast and mix on low speed until the mixture comes together. Switch to the dough hook attachment and mix on medium-low speed until the dough comes together in a ball, 3 to 4 minutes more. Check the dough: If it's too dry, mix in a bit more water. If it's too sticky, add more flour. 

Lightly flour a clean work surface. Turn the dough onto the surface and knead until smooth and elastic, 5 to 7 minutes. Form the dough into a ball. Grease a medium mixing bowl with the remaining tablespoon olive oil, set the ball of dough in the bottom of the bowl and rotate to coat with the oil. Top the bowl loosely with plastic wrap or a slightly damp kitchen towel and let rest in a cool, dark place until the dough increases by about half its size, 30 to 45 minutes. 

Clean and re-flour your work surface and transfer the dough to the surface. Press down on it to deflate it, cut into thirds (or desired portions) and form into tight balls to release any excess air. 

If you plan to use the dough the same day, place the balls on a floured baking sheet, cover with oiled plastic or a damp towel and let rise for 1 hour. If you want to use it the next day, place the balls on a lightly floured baking sheet, cover with oiled plastic and refrigerate overnight. Allow the dough to rest at room temperature for 10 to 15 minutes before using.