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Pizza Dough

Pizza Dough

Makes enough for eight 10" pizzas

This recipe yields a thin, crisp pizza crust (as opposed to puffy and chewy).


  • 1¼-oz. envelope active dry yeast (about 2¼ tsp.)
  • 2 tablespoons kosher salt
  • 3½ cups 00 flour, plus more for surface
  • ¼ cup extra-virgin olive oil, plus more for bowl
  • Semolina flour (for dusting)

Recipe Preparation

  • Whisk yeast, sugar, and 1¼ cups warm (not hot) water in a small bowl. Let stand in a warm place until yeast is foamy, about 10 minutes.

  • Mix salt and 3½ cups 00 flour in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, mix in yeast mixture and ¼ cup oil. Continue to mix, gradually increasing speed to medium-high, until dough is smooth and elastic.

  • Transfer dough to a lightly floured surface and give it a few turns by hand to finish kneading it; it will still be slightly sticky. Transfer dough to a large oiled bowl; turn to coat, cover with a kitchen towel or plastic wrap, and let rise in a warm place until doubled in size, 1–1½ hours.

  • Punch down dough to deflate and turn out onto a well-floured work surface. Divide into 8 pieces (about 4 oz. each); shape each into a ball. Cover with a kitchen towel and let stand 15 minutes before stretching dough. Or, transfer balls to a floured rimmed baking sheet and chill until cold.

  • Dust a large work surface with a mixture of 00 flour and semolina flour. If dough has been chilled, transfer a ball to work surface and let stand until still cool but not cold (it should register about 60° on an instant-read thermometer).

  • Working one at a time, press and stretch dough balls into 9”–10” rounds, sprinkling with more 00 and semolina flour as needed to keep dough from sticking (use as little as you can). Using one hand as a guide, shape a slightly thicker rim around edge. If dough resists or shrinks back as you shape it, let it rest before proceeding; do not overwork dough. (Alternatively, you can roll dough out with a rolling pin.)

  • Heat a 10”–12” cast-iron skillet over medium heat until very hot, about 5 minutes. Working one at a time, carefully transfer dough to skillet and cook, flipping once and rotating crust to encourage even cooking, until barely tan and browned in a few spots, about 5 minutes total. Press any thicker parts against the pan to help cook through. Transfer crusts to wire racks or baking sheets as you work, brushing off any excess flour. Let cool.

  • Do ahead: Parbaked crusts can be refrigerated overnight or frozen, well wrapped, up to 2 weeks.

Recipe by Mario Batali, Otto, NYC

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Mario Batali’s Technique to Classic Homemade Pizza

Reviews SectionPlease, PLEASE edit this recipe to change it to 2 teaspoons of salt.I trusted Bon Appetite and the 3.4 star rating enough to make this recipe without reading any reviews, and we all know what the results were.That’s a big ol’ C’mon (wo)maaaaaan.MitsuzukiScranton, PA06/06/20I made this dough yesterday. After It rose the first time I divided it into 5 dough balls And then refrigerated it over night, today I pulled it out and let it sit out for about two hours before I cooked it in a counter top pizza oven Then sauced it and added toppings and back into the pizza oven. The dough was delicious. Yes you could taste the salt but it was not salty. I also used 2 cups of the 00 flour and 1 1/2 cups of all purpose. I will decently make this again.AnonymousNew york05/02/20Please EDIT THIS REVIEW.I made this with the last of my yeast, not only was the product indelibly salty it didn't even rise because the salt content was high enough to stop the yeast.This recipe is literally so salty it is inedible. The fact that its posted by BA makes me think I shouldn't trust any of its recipes.AnonymousCharlotte04/05/20Proportions are off maybe 3 times too much salt why haven’t you edited this yet! So salty it inedible.AvjonesPortland Oregon 03/21/20This was a horrible waste of my morning. I followed the recipe like I would normally do with any and when I ate the pizza it was god awful. Way too much salt. 1 or 2 teaspoons is all you need.AnonymousPennsylvania02/18/19Good recipe . However 2 teaspoons should replace 2 tablespoons!!AnonymousOrlando Florida02/16/19Two tablespoons of salt is far too much. Otherwise it's a pretty basic recipe.elijah.r.perry3436baltimore, md09/10/18