Pizza Dough


I've tried several pizza doughs and most of them are pretty good. This one is handles nice. It's a bit more complex than other recipes in that you need two different kinds of flours but the results are good. It stretches nice and cooks up crisp. 


Please read the notes before making.  

Flour is listed in weights for precision. Use exactly this amount of flour and water. 
  • 4 oz Durum Flour
  • 28 oz Bread Flour
  • 2 tsp Kosher Salt
  • 3 tsp yeast
  • 2 tsp Granulated Sugar
  • 18 oz Water
  • 3 tbsp Olive Oil

Making dough:

  1. Place flours and salt in mixer with dough hook

  2. In separate bowl, bio-therm water to 90 degrees F

  3. Add sugar and yeast and mix until dissolved

  4. Turn on mixer to lowest speed (see note about mixer power)

  5. Place liquid into flour mix in two applications while timer is turned to 10 minutes exactly

  6. Add olive oil

  7. Do NOT over mix - follow times exactly!

  8. Cover dough with damp cloth while you're working

  9. Cut and round into 5 oz portions

  10. Place 8 ea on oiled sheet pan

  11. Double wrap entire sheet pan and place in warm area for 2-3 hrs (or overnight in refrigerator)


An hour before the dough is ready pre-heat the oven and pizza stone to 500-550 degrees F


Making pizza skins:

  1. Keep extra dough covered with damp towel while working

  2. Roll out one ball at a time with a floured rolling pin

  3. Once it's flat place the dough over your raised clenched fist and pull the edges gently downward to stretch the dough

  4. Place corn meal on pizza peel and lay out the pizza skin on it

  5. Brush with Olive oil and place in oven on pizza stone for about 1 minute

  6. Remove pizza skin from oven and place toppings on it

  7. Replace pizza skin in oven and cook until cheese is melted and crust is browned - about 2-3 minutes. 


I make this dough quite often and my personal recipe is all in weights which works fine for large amounts (32 pizzas). I recently made this dough from this recipe and I was not satisfied. The problem is that in my effort to trim the size of the recipe down to something a little more home friendly I had to change units of measurement since half an ounce of yeast is impossible to measure. The dough raised too fast and was too airy so my theory is that the yeast level is still too high. Anyway, I'll have a modified version up later and will change this note when I get it right.


Note: Dough can be tough on mixers. My Kitchenaide pro 600 handles one batch at a time fine. Doubling the recipe will overheat it. Unless you have a Hobart, don't double.

This is a great pizza dough for thin pizzas. If you want to kneed it by hand you can but you're probably looking at 45 minutes of hard work. The mixer does this for you in 10 minutes with no work on your part. If you made pizza very often it would be worth it to buy a mixer just for this purpose.

Recipe Author: Grant
Portions: 8
Difficulty: Average
Vegetarian: Vegetarian
Cost per Portion: 10 cents
Preparation Time: 2 hr 30 min
Located in: Breads | Base components