Nolan Shah

Pizza Dough Recipe

My pizza recipe, shared since I've been asked a couple of times.

Based on experimentation and recipes by: Matty Matheson and Brian Lagerstorm


  • 2 cups of flour (bread flour is ideal; all-purpose flour could work, but is less fluffy; don’t use pastry/self-rising flour)
  • 2ish tsp of yeast
  • 1 tbsp of sugar/honey
  • 1.5 tbsp of salt
  • 2 tbsp of olive oil
  • 0.75ish cups of warm water (up to 1 cup; temp should be about 110F, max 120F; lukewarm or room temp can be fine, but yeast takes longer to bloom)
  • optionally, garlic powder and/or dried basil


  • Add yeast and sugar/honey to warm water and let sit until foamy. This blooms the yeast, it should become foamy in 10 minutes. If it doesn't, the yeast is no longer active.
  • Combine flour and salt in a large bowl. If desired, add garlic powder and/or dried basil.
  • Add water+yeast mixture to flour+salt mixture and mix until moisture/texture/etc is uniform. If dough is so dry that the flour is still visible or that there is no pull on the dough, add more water and mix. If dough is so wet that it doesn't hold its shape or huge clumps stick to your hand, add more flour. It's okay if the dough is a little dry (firm but with some pull) or a little wet (some stick or slowly (over minutes) loses its shape).
  • Add the oil and knead the oil into the dough until uniformly integrated.
  • Let the dough rise. Oil the sides of the bowl, cover the bowl with the dough so no moisture can escape. Let sit for as long as possible, ideally 2 times the size and/or minimum of 1 hour.
  • Knead dough a few times and roll into ball. The ideal dough is a bit wet/sticky but can still maintain its shape. It should be workable with a bit of oil on the dough or your hands and should roll/knead into a smooth ball.
  • DONE!

Bake Instructions

  • Preheat oven to 500F
  • Lightly dust pizza pan with flour and roll into shape
  • Add toppings.
  • Bake for about 10 minutes, or until desired crust/topping doneness

Additional notes on baking

  • Leave a couple of small spots in the center where the sauce is somewhat exposed so water can evaporate, otherwise the dough will absorb the water.
  • 10 minutes is ideal for soft crust, 12 minutes for crispy. Use mesh pan or pizza stone for faster crust doneness
  • If toppings have high water content, use oven mode with heat from both top/bottom. Or do half time from top, half time from bottom. This requires more attention to prevent overcooking through.
  • Crust bottom may not have much color depending on amount of oil, type of pan used, and duration of heat