Home Made Pizza Dough

Let’s face it; unless you’re a descendant from Italians, or worked in an old timey pizza parlor, or you live ’round the corner from a Shakey’s Pizza, you’re at the mercy of the world for pizza.

However, there is still hope. I found this recipe for dough, and even though one has to wait a while, the dough is manageable after it rises, which is a new one for me.

In all fairness, I found the recipe here, giving credit where credit is due.

The recipe makes enough for two pizzas, or one in a sheet pan, but limits your ability to call it “thin crust” which is what I prefer instead of “deep dish” or Chicago style.

The toppings are up to you, this is for the dough.

RECIPE (two 9-inch round pizzas)


For the Dough:
3 1/4 cups all purpose flour
1/2 cup yellow cornmeal
2 1/4 tsp instant (rapid rise) yeast
2 tsp white sugar
1 1/2 tsp table salt
1 1/4 cups room temp water
3 TB melted butter
4 TB  softened butter
olive oil

Mix your flour, cornmeal, yeast, sugar, and salt together first in a mixer bowl, then add the water and 3 T melted butter. (I used my Kitchenaid Mixer. If you don’t have one, I would urge you to make the investment. I’ve had mine for over 30 years now.)

Using dough hook, mix until dough cleans sides of bowl, and clings to hook. Sprinkle either water or flour to gain this consistency…very important.

I put the dough in large oiled bowl and let rise for an hour or until doubled. Cover with plastic. I hit my oven for 1 1/2 minutes, then shut it off and place dough inside.

After it has risen, I punch down on counter and roll into rectangle, then fold on itself and divide in half, putting each half into a quart Ziploc bag sprayed with cooking spray. I then place in fridge. It will last two or three days in the fridge.

Allow to chill overnight, and removed an hour or so before building pizza, allowing it to rise  some more.

It handles easily and I use an aluminum pizza round pan, but use what you have. I place my pizza on bottom rack at 400 for 20-25 minutes.

I use canned spaghetti sauce; Ragu works well, but often the generic is cheaper. I add a spoon of sugar to the sauce. I usually heat and cook it on the stove. The sugar helps offset the acidity of the tomatoes.

Personally, I like pepperoni, grated mozzarella, mushrooms and black olives for my toppings. I have tried the Chicago style but have not mastered the technique so I do it the old fashioned way.

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