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Classic Foolproof Pizza Dough & Sauce

My go-to, tested-a-dozen-times pizza dough recipe that yields a crisp, chewy crust every time. Paired with a simple, flavorful 5-minute sauce, it's the perfect foundation for any pizza party.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/2 cups bread flour plus more for dusting; all-purpose flour works, but bread flour gives superior chew
  • 1 1/4 cups warm water about 105-110°F (40-43°C)
  • 2 1/4 tsp active dry yeast one standard packet
  • 2 tbsp olive oil plus more for bowl
  • 2 tsp fine sea salt
  • 1 tsp granulated sugar to feed the yeast
  • 1 28 oz can whole peeled tomatoes preferably San Marzano
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes optional
  • to taste salt

Equipment

  • Stand mixer with dough hook (or large bowl for hand kneading)
  • Digital kitchen scale (highly recommended for accuracy)
  • Pizza stone or heavy baking sheet
  • Pizza peel or rimless baking sheet for transferring
  • Large mixing bowls

Method
 

  1. Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the warm water, yeast, and sugar. Let sit for 5-7 minutes until foamy. Add the flour, olive oil, and salt. Mix on low until a shaggy dough forms, then increase to medium speed and knead for 5-7 minutes until smooth and elastic. The dough should clean the sides of the bowl.
  2. First rise: Lightly oil a large bowl. Form the dough into a ball, place it in the bowl, and turn to coat. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free spot for 1 hour, or until doubled in size. Tip from me: For a more complex flavor, you can do a slow rise in the refrigerator for up to 24 hours.
  3. Make the sauce while dough rises: In a medium bowl, crush the canned tomatoes by hand or with a potato masher until you achieve a chunky consistency. Stir in the minced garlic, olive oil, oregano, red pepper flakes (if using), and salt. Believe me, no cooking is needed—the fresh, bright flavor is perfect for pizza and saves you a pan to wash.
  4. Shape the crusts: Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 4 equal pieces (about 8 oz each). Using your fingertips, press and stretch each piece into a 10-12 inch round. For a thicker crust, leave a 1/2-inch border. Place shaped dough on parchment-lined baking sheets or pizza peels dusted with semolina.
  5. Top and bake: Preheat your oven to its highest temperature (500-550°F) with a pizza stone or inverted baking sheet inside for at least 45 minutes. Spread a thin layer of sauce on each dough round, leaving the border bare. Add your desired toppings. Carefully slide the pizza (with parchment) onto the hot stone. Bake for 10-15 minutes until crust is golden and cheese is bubbly and spotted.

Notes

Chef's Tips:
• For a crispier crust, par-bake the naked dough for 3 minutes before adding toppings.
• A common mistake is over-saucing; use about 1/4 to 1/3 cup per pizza to prevent a soggy center.
• Let the baked pizza rest for 2-3 minutes on a cutting board before slicing; this allows the cheese to set slightly.
Food Safety:
• Keep perishable toppings (like fresh mozzarella, meats) refrigerated until ready to assemble.
• If making dough ahead, store in an airtight container in the refrigerator for up to 3 days.