Pizza Dough


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Chef: Thomas Gates

Serves: 2

Preheat: 425

Started with the pizza dough recipe in Joy of Cooking... ended up somewhere wonderful.


1.3 cup warm water (105 - 115F)
1 pkg instant yeast (2.25t)
1.5 cup AP Flour
2 cup Semolina Flour
2 tbsp Olive Oil (the good stuff)
1 tbsp salt

Combine the dry ingredients (including the yeast) in your stand mixer (or mix by hand).
Slowly add the water will the mixer is running to combine Add the olive oil and mix for about 1 minute Switch to the dough hook (and slow to medium speed) or knead by hand for about 15 minutes until the dough is smooth and elastic.
Place dough in a large oiled bowl and cover with plastic wrap.
Place dough in fridge for 6-12 hours for a nice slow rise that will develop lots of yeasty flavor.
Remove dough about an hour before you want to cook and punch it down Let it rise again while you pre-heat your pizza stone to 425-450 (you do have a pizza stone right?) The dough makes one pretty thick pizza or even better in my opinion two relatively thin ones.
Top with your favorite toppings and bake until it looks golden brown and delicious - about 10 minutes.