Tested till perfect Pizza Dough

Pizza Dough

The dough for this crisp, airy crust is a dream to work, especially after 24 hours, because the gluten is relaxed and easy to roll.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2007

Recipe4 out of 5 based on 75 ratings.
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  • Portion size 1-1/2 lb (750 g), one 14-inch (35 cm) pizza base


  • 3 cups 3cupsall purpose flour
  • 2 tsp 2tspquick-rising instant dry yeast
  • 1 tsp 1tspsalt
  • 1-1/4 cups 1-1/4cupswarm (120 F/50 C) water
  • 1 tbsp 1tbspextra-virgin olive oil
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In bowl, combine 2-3/4 cups (675 mL) of the flour, yeast and salt. With wooden spoon, gradually stir in water and oil until ragged dough forms, using hands if necessary.

Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic, adding up to 1/4 cup (50 mL) more flour, 1 tbsp (15 mL) at a time, if necessary.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour. (Make-ahead: Refrigerate unrisen dough and let rise for 24 hours. Or freeze in plastic bag for up to 1 month; let thaw and rise in refrigerator overnight.)

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