Pizza Dough

This is a versatile recipe you can use for pizza, calzones, or even focaccia bread. When we lived in Africa, Friday nights were pizza party nights. We ate our homemade pies on a blanket in the living room Pepperoni-and-sausage-pizzawhile we watched a family movie. I’ve calculated that during our time in Kenya and Tanzania, I made this recipe as much as 500-700 times. It was a family tradition; still is. I always par-bake the pizza dough before adding the toppings and final baking. If you freeze the par-baked crust, which I often do, you can Pizza-crust-parbakedmake pizza on the fly anytime. Simply take the pizza blank out while you are preheating your oven to 425F, add your toppings and bake about 10 minutes until the crust is brown and the cheese is melted (but not browned!). The unbaked dough also freezes very well. Divide it into 2 balls, wrap each in plastic and freeze each one in a quart size zip top bag. Watch my 12 year old make this dough and useFreeze-pizza-dough it for calzones. If a kid can do it, you can, too! Stop giving your money to the delivery guy. Make a new family tradition with your own pizza party.

Pizza Dough
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 pizzas
I use a stand mixer to make this dough in about 3 minutes, but you can mix by hand. Use a large bowl and a wooden spoon to mix all the ingredients, holding back about ½ cup of flour. Use the final flour as you finish kneading the dough by hand to a smooth ball. It should take about 5 minutes of hand kneading. The dough freezes very well, as will a par-baked crust. Use for calzones, pizza, focaccia.
  • 3 cups flour
  • 1 teaspoon kosher salt
  • 3 tsp. (Or 1 packet) active dry yeast
  • 1 cup very warm water
  • 1-3 tablespoons olive oil
  1. Using a stand mixer with the dough hook, add the flour, salt and yeast to the mixing bowl.
  2. Add in the very warm water. The temp you are looking for is not so warm that it burns you, but also warm enough that you don't want to leave your finger in there for very long.
  3. Set mixer to the slowest speed (stir) and mix till the flour is no longer dry.
  4. Drizzle in enough olive oil to make the dough all come together.
  5. Turn the mixer to the next speed which is 'knead' and let it go for 2 minutes. The dough should come clean from the sides of the bowl and cling onto the dough hook.
  6. Remove the dough from the hook, place back in the bowl and cover with a towel to rise for 1 hour.
  7. After one hour, you can divide the dough in half to make two 12 inch pizzas.
  8. Oil your pans and sprinkle them with corn meal, then press the dough into a circle.
  9. Par-bake the pizza dough in a preheated 425F for 8-10 minutes until dry, but not brown.
  10. At this point you can cool, then wrap the dough for the freezer (it fits perfectly in a 2 gallon zip top bag). Or you can add toppings and bake immediately at 425F for 10 minutes or until the crust is brown and the cheese is melted.
  11. You can also freeze the balls of dough, wrapped in cling film. Thaw before using.


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