Basic Pizza Dough for the Oven 2.000

Bill O'Leary - The Washington Post

May 28, 2008

This dough makes a nice, free-form pie with a firm, thin crust. Be sure to heat the oven to 500 degrees for at least 45 minutes before baking.

Servings: 2

Yield: Makes two 10-inch crusts

  • 2 cups flour preferably “00,” plus more for the work surface
  • 2 tablespoons olive oil, for the bowls
  • 1 cup water
  • 1 to 2 tablespoons active dry yeast
  • 1 teaspoon honey
  • Pinch salt
  • Cornmeal, for dusting the baking surface (and pizza peel, if using)

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Preheat the oven to 500 degrees, preferably with rectangular pizza stones on the top and middle shelves; that can take 45 minutes to 1 hour. Lightly flour a work surface; use 1 tablespoon of oil to grease the inside of each of 2 medium mixing bowls.

Heat the water in a microwave oven on HIGH for 30 to 45 seconds, until it is tepid (about 100 degrees). Add the yeast and honey; use a whisk to mix thoroughly. Let the mixture sit for 5 minutes, until it is frothy.

Combine the flour and salt in the bowl of a food processor. With the motor running, slowly pour in the water-yeast mix until a slightly wet ball of dough forms. Transfer to the prepared work surface and knead for 10 minutes on a floured surface. The dough should gain elasticity as it is worked.

Divide the dough in half, forming 2 equal balls. Place a ball in each oiled bowl and turn until it is well coated. Cover with plastic wrap or a clean, dry dish towel. Let the dough rise for about 1 hour at room temperature. (At this point, 1 ball of dough can be refrigerated, well covered, for a day or two, or wrapped well in plastic wrap and a heavy-duty resealable plastic food storage bag and frozen for 2 weeks.)

Punch down the ball of dough and gradually press it out into a round about 10 inches in diameter. If you are using a pizza peel (paddle) to transfer the pie to the oven, sprinkle it liberally with cornmeal and transfer the round of dough to the peel.

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Recipe Source

From food writer Melissa McCart.

Tested by Jill Grisco.

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