Pizza Dough


  • Flour, water, salt, yeast, olive oil, sugar
  • Volume ratio between all purpose white flour and water is between 2.3 and 3 to 1 with a mean of 2.78:1. Use a ratio of 2.6 to 1 as the default
  • Use 1/3 to a full package of dry yeast. It shouldn’t matter too much how much you use so err on the loan end
  • 1-3 tsps of sugar for four cups of flour – to taste. Use 1.5 tsp as default.
  • 1/2 Tbsp – 1 tbsp olive oil per cup of flower – to taste. Use 1 tbsp as default.
  • .375 – .5 tsp salt per cup of flower. Use .5 tsp as the default.
  • Higher protein flours – like bread flours – or mixes with higher protein flours are better


  • Knead dough in mixer at medium with dough hook.
    • Dough should clear the side of the bowl but stick to the bottom of the bowl
    • Mix on medium speed – around three to four – until dough forms into a ball
    • Pour in all but about a 1/4 cup of water
    • Mixer on 2-3 to combine initially
    • Mixer on 4-5 for six minutes
    • Mixer on 2-3 for six minutes
    • Dough should be shiny, silky and in a single ball at the end of mixing. It should snap back when chunks are pulled out
    • It’s unlikely you will over knead at home in the kitchen mixer. Pizza dough should have a big crumb so a lot of structure is a good thing.
  • Let rise for as long as possible. Really a minimum of two hours for good structure but longer is better
  • Punch down and roll out to pizza shape and then cook on aluminum sheet until dough has structure – about four minutes at most
  • Put on topping and cook till ready
  • Cook at 450 on pizza stone
    • Should really only need about eight minutes for cooking for thin crust
    • If dough is pre-cooked ahead of time do five minutes for dough @ 500 and then final cook on rack at 400 with broiler
  • Ideally transfer pizza straight to stone from the peel – need lots of corn meal and flour for that. Wet dough make this tough


  • Really just a folded over pizza with sauce, cheese and goodies go inside
  • Ricotta will add creaminess to the mix and you want this mixed in with basil and other flavor agents
  • Need some holes or cuts for steam to get out or you will have a mess
  • Seal the edge of the calzone with a fork. Make sure to do this tightly or you will have a mess on your hands!
  • Brush the top with melted butter, egg wash or olive oil to make it pretty
  • Cook at 375 to get ingredients cooking

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