Perfect Kosher Pizza Dough Recipe for Home Bakers

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There’s nothing quite like making pizza dough from scratch. I’ve been perfecting this kosher pizza dough recipe for years, and it’s become my go-to for Friday night dinners when I want something special but not too complicated. The smell of yeast coming to life in warm water still makes me smile every time.

What makes this dough work so well is the balance of ingredients and the technique. I use bread flour for better gluten development, which gives you that perfect chewy texture you want in a good pizza crust. The olive oil adds flavor and helps with browning, while a touch of sugar feeds the yeast and helps create those beautiful golden spots when the pizza bakes.

Why This Pizza Dough Works Every Time

The key is in the kneading. You really want to develop the gluten properly, so don’t rush this step. I knead for about 8 minutes by hand, and you’ll feel the dough transform from sticky and rough to smooth and elastic. It’s actually pretty satisfying work. The dough should spring back when you poke it gently.

This recipe makes enough dough for two 12-inch pizzas, which is perfect for our family. You can use it right away after the rise, or make it ahead and refrigerate it for up to three days. Actually, the flavor gets even better after a day in the fridge. I often make a double batch on Sunday and have pizza dough ready for busy weeknight dinners.

Make-Ahead Tips for Busy Weeknights

Perfect Kosher Pizza Dough Recipe for Home Bakers - Italian recipe
There's nothing quite like making pizza dough from scratch. I've been perfecting this kosher pizza dough recipe for years, and it's become my go-to for Friday night dinners when I want something special but not too complicated. The smell of yeast coming to life in warm water still makes me smile every time. What makes this dough work so well is the balance of ingredients and the technique. I use bread flour for better gluten development, which gives you that perfect chewy texture you want in a good pizza crust. The olive oil adds flavor and helps with browning, while a touch of sugar feeds the yeast and helps create those beautiful golden spots when the pizza bakes. The key is in the kneading. You really want to develop the gluten properly, so don't rush this step. I knead for about 8 minutes by hand, and you'll feel the dough transform from sticky and rough to smooth and elastic. It's actually pretty satisfying work. The dough should spring back when you poke it gently. This recipe makes enough dough for two 12-inch pizzas, which is perfect for our family. You can use it right away after the rise, or make it ahead and refrigerate it for up to three days. Actually, the flavor gets even better after a day in the fridge. I often make a double batch on Sunday and have pizza dough ready for busy weeknight dinners.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian, Jewish
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 cups bread flour plus extra for dusting
  • 1 packet active dry yeast 2¼ teaspoons
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 cup warm water 110-115°F
  • 2 tablespoons extra virgin olive oil plus extra for bowl

Method
 

  1. In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly. If the mixture doesn't foam, your yeast may be dead or water too hot.
  2. In a large mixing bowl, whisk together flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
  3. Using a wooden spoon, mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently.
  4. Lightly oil a large bowl. Place dough in bowl, turning to coat all sides with oil. Cover with a damp kitchen towel or plastic wrap.
  5. Let rise in a warm place for 1-2 hours until doubled in size. You can also let it rise slowly in the refrigerator for up to 3 days for better flavor.
  6. Punch down dough and divide in half. On a floured surface, roll each half into a 12-inch circle, or stretch by hand for a more rustic shape.
  7. Use immediately for pizza, or wrap tightly and refrigerate for up to 3 days or freeze for up to 3 months.

Notes

For best results, weigh your flour if you have a kitchen scale (360g total). If dough feels too sticky while kneading, add flour 1 tablespoon at a time. For a crispier crust, use less oil. For a chewier crust, let the dough rise longer. Dough can be frozen after first rise - thaw in refrigerator overnight before using.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 180
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.3g 2%
Trans Fat 0g
Cholesterol 0mg
Sodium 290mg 13%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.
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