Basic Pizza Dough


  • 3 2/3 cups, All-Purpose Flour
  • 2 ¼ tsp, Dry Yeast
  • 2tsp, granulated sugar
  • 1tsp, salt
  • 2tbsp, Olive Oil
  • 1tsp, garlic powder
  • 2tsp, dried oregano
  • 1 cup, warm water


  1. Combine the yeast, sugar, and warm water in a small bowl. Stir to dissolve the yeast and set aside for 5 minutes. The yeast mixture should look creamy and foamy on the top.
  2. In the bowl of Breville Scraper Mixer Pro, combine 1 cup of the flour, salt, and olive oil. Stir the yeast once more to make sure it is all dissolved and add it to the flour mixture. Mix together with a hand whisk until lump free. Attach the dough hook to the mixer and add the remaining flour. Turn the mixer on low speed and mix for 15 -20 minutes, until the dough comes together and begins to pull away from the sides of the bowl. It takes time for the dough to come together. Don’t rush it and refrain from adding more flour. The dough should be slightly tacky once it’s finished kneading.
  3. Lightly coat a bowl with olive oil. With lightly greased hands, scrape the dough out and shape it into a ball. Place the dough into the greased bowl and gently roll it around to coat all sides of the dough ball with oil. Cover with a lint-free towel and place the dough in a warm place to rise until doubled in size, about 45 minutes.
  4. Gently punch the dough down and turn it out onto a lightly floured surface. Divide the dough into 2 equal halves. Shape each half into a ball, cover and let rest for 5 minutes. Roll the dough out into a 12-inch circle. You can also do this directly on your pizza pan. If you are using a pizza stone, do this step directly on your pizza peel. Spray your pizza pan with nonstick spray and dust lightly with flour or cornmeal. Once you’ve shaped the dough, gently transfer it to your prepared pizza pan.
  5. Using the remaining Tbs of olive oil, brush the top of the pizza with the oil. For a more flavorful option, stir 1 tsp of garlic powder into the oil.
  6. Top and bake according to your favorite recipe.

Note: This recipe makes two 12-inch pizzas. However, if you are only wanting to cook one pizza, you can easily freeze the remaining dough. After the dough has risen, brush a light coating of olive oil all over the dough. Wrap the dough in plastic wrap and then place it in a resealable freezer bag. Squeeze all of the air out of the bag and freeze for up to 3 months.