Foolproof Pizza Dough

Foolproof Pizza Dough

Masa para Pizza Fácil
2 10- to 12-inch pizzas
Pati Jinich
Course: Main Course
Cuisine: American, Mexican
Keyword: dough, pati's mexican table, pizza
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 30 minutes
Foolproof Pizza Dough recipe from Pati's Mexican Table Season 4, Episode 6 “Mexamericana”


  • 1 teaspoon active dry yeast
  • 1 tablespoon extra virgin olive oil
  • 1 cup lukewarm water, (110-115 degrees)
  • 1/2 teaspoon sugar
  • 2 2/3 cups all-purpose flour, plus more for work surface
  • 2 teaspoons kosher or coarse sea salt

To Prepare

  • In a medium bowl, combine the yeast with the olive oil and the lukewarm water. Once it is well mixed, add the sugar and stir well.
  • In a large mixing bowl, combine the flour with the salt. Make a well in the middle and add the yeast mix. Use your hands to incorporate it all together until it is fully combined, about 2 minutes. Let the dough rest for 15 to 20 minutes.
  • Flour your counter and your hands generously, remove the dough from the bowl and knead until the dough goes from being sticky and gooey to very elastic, smooth and malleable. It will take anywhere from 3 to 5 minutes. Add more flour to your counter and hands as need be.
  • Divide the dough in half, form into two balls and wrap them each in plastic wrap. Place the dough in the refrigerator for at least 2 hours before using, or up to 3 days.
  • Bring the dough back to room temperature, without removing the plastic wrap, before using.

10 comments on “Foolproof Pizza Dough

Leave a Reply to Ai Tang Cancel reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I had made a lot pizza for other site, Pati this is the first recipe pizza Recipe my family like the best, since then I only made fr your, also more the best of your is that can leave for 3 day.

    Thank you so much

  2. I followed the “foolproof” instruction exactly as written in the recipe. The dough appeared very dry. The dough has now rested 20 minutes. Paragraph 3 says to knead until the dough goes from being “sticky and gooey” to very elastic. In fact, the dough was dry from the outset and remains dry and unusable at this point. This was my first attempt at making pizza and I am so discouraged! Is the amount of water accurate as written in this recipe?

    1. I am so sorry this is happening to you. I have tested the recipe many many times and so many people have tried it with no problem. There are variations that can happen to recipes depending on where you live, with the altitude and weather. Want to try adding a bit more water?

    2. Some refrigerators dry out food pretty quickly too, you’d have to wrap it very well in plastic wrap to avoid that, plus grease the ball before wrapping it. I use instant yeast and a rolling pin so I can skip the “resting the dough” part.