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Stanley Tucci’s Classic Pizza Dough

This is the pizza dough that Tucci’s family swore by—and if it’s good enough for them, it’s definitely good enough for us mere mortals. With just flour, yeast, salt, and water, this dough transforms into a crispy, chewy crust that’s basically begging for cheese and sauce.
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Prep Time 2 hours 20 minutes
Cook Time 15 minutes
Course Bread, pizza
Cuisine Italian
Servings 2 (12-inch pizzas)

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 packet ¼ ounce dry active yeast
  • 2 cups warm water around 110°F
  • 4 cups all-purpose flour plus extra for dusting
  • 1 tablespoon kosher salt
  • ½ cup marinara sauce optional topping
  • 4 ounces mozzarella cheese sliced (optional topping)
  • ¼ cup grated Parmigiano cheese optional topping
  • Fresh basil leaves optional topping

Instructions

  • Dissolve the Yeast: Pour ½ cup of the warm water into a small bowl and stir in the dry yeast. Let it sit for about 5 minutes, until it’s a little bubbly and smells like bread in the making.
    1 packet, 2 cups warm water
  • Mix the Dough: In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Slowly add more of the warm water while mixing with a spoon or your hands until a soft dough forms. You may not need all the water—stop when it comes together cleanly.
    4 cups all-purpose flour, 1 tablespoon kosher salt
  • Knead It Out: Dust a clean surface with flour and knead the dough for about 10 minutes, until it’s smooth and stretchy. If the dough is too sticky, sprinkle on a bit more flour.
  • Let It Rise: Shape the dough into a ball and place it in a clean bowl. Cover loosely with a towel and let it rest in a warm spot until it doubles in size—about 2 hours. It’s alive and growing, so give it some time.
  • Divide and Shape: Once risen, punch the dough down and split it in half. Roll or gently stretch each half on a floured surface into a 12-inch circle. Don’t worry about perfect edges—rustic is part of the charm.
  • Top Like a Pro: Add your favorite toppings: spread a thin layer of marinara, add mozzarella slices, sprinkle on grated Parmigiano, and drop a few fresh basil leaves. Space them out casually, like you’re an Italian nonna who’s been doing this forever.
    ½ cup marinara sauce, 4 ounces mozzarella cheese, ¼ cup grated Parmigiano cheese, Fresh basil leaves
  • Bake to Perfection: Preheat your oven to 500°F. Slide your pizza onto a baking sheet or hot pizza stone and bake for about 15 minutes, or until the crust is golden and the cheese is bubbly. Slice it up and dig in!