Homemade Pizza Dough: Version 1

July 28, 2008

This is a simple recipe for pizza dough that worked well in our kitchens and has a wonderful taste. Be sure to roll it very thin.

Makes 3 8-10 inch pizzas

1/4 c. whole wheat flour
3 1/2 c. all-purpose flour
2 tsp. fresh yeast
2 tsp. sea salt
2 tsp. sugar
2 Tbls. olive oil, plus more for brushing
1 2/3 c. lukewarm water

Place flour, yeast, salt, sugar in a mixer fitted with a dough hook. While running, slowly add oil and water and knead on a slow speed until dough is smooth. Divide dough into balls and place on a cookie sheet lined with parchment paper. Cover with a damp towel and let rest in a warm area for about 2 hours.

Roll out dough using a floured rolling pin until it is very thin. Do not pinch the edges. It should be like flatbread. And, don’t worry about the shape of the pizza, oval, rectangular or both. If you get a hole, pinch the dough back together.

Once rolled out, rub with olive oil before baking or grilling.

Note: If you don’t have time to make your own, try the pizza dough from Trader Joe’s it is the best pre-made version we have tasted.

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