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basic dough for pizza, focaccia or calzones

Choose your favorite topping or filling!



1½       cups warm (105-110°F) water

2          teaspoons active dry yeast

1          teaspoon honey

4          to 4½ cups bread flour

2          teaspoons kosher or sea salt

2          tablespoons extra virgin olive oil + more for the bowl



Place water, yeast and honey in the Cuisinart™ mixing bowl and stir to blend. Let stand for 5 minutes, to proof until the mixture is foamy and bubbly.

In a medium bowl, combine 4 cups of the flour with the salt. Reserve the additional ½ cup of flour. Insert the dough hook. Add the olive oil and the 3½-cup flour/salt mixture to the yeast mixture. Mix on speed 2 and mix for 2 minutes. Continuing on speed 2 add the remaining flour 1 tablespoon at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead.

Transfer the dough to a large bowl that has been lightly coated with olive oil. Turn to coat and cover tightly with plastic wrap. Let rise in a warm, draft free place until doubled in volume, about 1 hour. Punch dough to deflate and let rest for 10 minutes. If time permits, allow dough to rise a second time for a more developed flavor and texture.

Use for your favorite pizza, focaccia or calzones. Dough can be made a day ahead. Place in a resealable bag and refrigerate. When ready to prepare, punch down dough and allow it to come to room temperature before continuing.


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Makes about 2¼ pounds dough

Nutritional Information
Per Serving

no nutrition information available

This recipe can be prepared using the following Cuisinart® products:
5.5 Quart Stand Mixer