Pizza Dough

My family loves pizza!  In the summer, we grill our pizzas, in the winter we bake them on a cast iron grill in the oven.  Sometimes, we rush to the nearest pizzeria and purchase just the dough.  Problem is, to purchase a good crust at a pizzeria, it costs $4.50.  Most of the time, I’ll make my own pizza dough ~ at a cost of approx. $.50 ~ BIG DIFFERENCE!  This recipe makes 2 nice size pies.

In a mixer bowl measure:
5 cups Bread Flour *
2 pkgs. Dry Yeast
1 tsp. Salt
2 Tabl. Sugar
2 cups Warm Water (just room temp – NOT HOT!)
3 Tabl. Olive Oil

Beat (use a dough hook if you have that attachment) for 2 minutes.  Place dough in a warm place to rise for 30 minutes.  Press the dough out using a rolling pin or fingers, to desired thickness.  Top with your favorite toppings.

* Bread Flour – is higher in gluten.  Gluten strands form elasticity in the dough (stretchy strands) and gives bread doughs their structure which gives it the “chewiness”.  While you can use AP Flour, you should use unbleached flour which has higher gluten proteins than bleached flour.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on October 21, 2010, in Breads, Recipes and tagged , , . Bookmark the permalink. Leave a comment.

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