Recipes Pizza Dough 5.0 (6,264) Add your rating & review More Pizza Recipes By Giada De Laurentiis Giada De Laurentiis Instagram Giada De Laurentiis is the Emmy award-winning television personality of Food Network's Everyday Italian, Giada at Home, Giada's Weekend Getaways, Giada in Paradise, Giada in Italy, Giada Entertains, Giada on the Beach, and Giada's Holiday Handbook. She is the chef of GIADA and Pronto by Giada restaurants in Las Vegas. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: Makes six 1/2-pound balls of pizza dough Ingredients 2 envelopes active dry yeast 2 cups warm water 1/2 teaspoon sugar 5 cups all-purpose flour, plus more for kneading 2 teaspoons kosher salt Olive oil, for brushing Directions In a glass measuring cup, sprinkle the yeast over the warm water. Stir in the sugar; let stand until foamy, 5 minutes. In a large bowl, mix 2 cups of the flour with the salt. Add the yeast mixture and stir until smooth. Add the remaining 3 cups of flour and stir until a stiff dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Transfer the dough to a large bowl lightly brushed with olive oil. Cover the dough with plastic wrap and let rise in a warm, draft-free spot until doubled in volume, about 1 hour. Punch down the dough and knead it 3 times. Divide the dough into 6 pieces and roll into balls. Transfer to a lightly floured baking sheet and cover loosely with plastic wrap. Make Ahead The recipe can be prepared through Step 2, covered with plastic and refrigerated overnight. The dough balls can be frozen for up to 1 month. Rate it Print