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Ryan's Easy Pizza Dough Recipe

Ryan's Easy Pizza Dough is made in the food processor and utilizes a 65% hydration dough creating the perfect pillowy pockets and crispy edges!

Servings 2 pizzas


  • c Bob’s Red Mill All Purpose Flour 400g
  • 2 tbsp + 1 tsp Bob’s Red Mill Dark Rye Flour 20g
  • 2 tsp Sugar 10g
  • tsp Yeast 10g
  • 1 tsp Salt 6g
  • 1 c + 3 tbsp Water 280g
  • 2 tsp Olive Oil, divided 10g + 5g


  1. In a small sauce pot add water and 2t(10g) olive oil, heat over low heat for 10-20 seconds, or until it is luke warm, turn off heat.
  2. In a food processor combine all of the dry ingredients, run the machine for 10 seconds or so before gradually pouring in the water and oil. Once all ingredients are together allow the machine to run until a solid doughball has formed and allow to run for 10-20 seconds longer to knead.

  3. Use the remaining teaspoon of oil to coat a large bowl, then scrape the dough into it, turn it over to coat with some oil and loosely shape the dough into a ball, then cover. Allowing the dough to rise overnight in the refrigerator is preferred for flavor, but putting it in a warm place on the counter for a couple of hours to double in size will work as well.

  4. Once the dough has fully risen, generously flour a clean work surface and turn the dough onto it and dust with more flour.

    Cut the dough in half and then take one piece and gently flatten before turning the four sides into the center and then pinching those seams together. Place the seam side down on a nearly flourless part of the work surface and use your hand to shape a ball and seal the seams up on the bottom. Repeat with the second piece.

  5. Take two gallon size zip top freezer bags and lightly add some flour inside, then place a ball of dough in each. Lightly close the bag leaving some room for the dough to breath in there. Place in a warm area and allow to double in size, about an hour or so.
  6. When you're ready to make pizza, heat your oven to 475℉, place an oven rack in the middle level or just one above it, and add a pizza stone, or steel in to heat. If you don’t have either of those but have a heavy duty sheet pan you can turn that upside down on the oven rack to help get a crusty bottom.

  7. Then flour a pizza peel, or an overturned sheet tray, or a large cutting board if you don’t have a peel. Lay a dough out, add some flour if needed then begin to stretch the dough from the center out. Once you have it stretched add whatever toppings you’d like then slide it onto the hot stone/steel/or tray in the oven and bake until the top has begun to brown, about 8 minutes or so. Remove the pizza, slice and enjoy.

Recipe Video