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Barbara in VA

Ann, here is the one I used: REC: Pizza Dough

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2567 posts
Joined: Dec 15, 2005


Posted to Thread #11523 at 1:41 am on Jul 30, 2008

Pizza Dough from the Earthbound Cookbook

2 pkg active dry yeast (1/4 oz each)
2 T sugar
3 T olive oil plus more for oiling the bowl
3 1/2 C unbleached flour, plus more for dusting
1/2 C White Bread flour or more as needed
1 T coarse salt

1. Place the yeast and sugar in a small bowl. Add 1 1/2 C of lukewarm water (105-115F on an instant read thermometer) and whisk to blend. Let the yeast mixture sit until it begins to foam, about 5 minutes. Add the olive oil to the yeast mixture and stir to combine.

2. Place the flours and salt in the bowl of a heavy duty stand mixer fitted with a hook attachment. Add the yeast mixture and mix on low speed until the dough is smooth, elastic and only slightly sticky, 10-15 minutes. If the dough seems too sticky, add 2T bread flour and mix 2 minutes longer.

3. Transfer the dough to a large, lightly oiled bowl. Turn the dough over in the bowl so that it is lightly coated in oil. Cover the bowl with a clean, damp dish towel or with plastic wrap. Let sit in a warm (90-110F), draft free spot until it has doubled in size, 1 1/2 - 2 hours.

4. Punch down the dough. If you want to make 10-12" pizzas, divide the dough into 4 equal pizzas. For smaller pizzas, divide the dough into 8 equal pieces. Keep the pieces you're not working with covered with the damp towel.

5. Form a piece of dough into a ball. Flour your hands, then pull the opposite edges of a piece of dough toward the center and pinch them together to form a seal. Working around the circumference continue pulling and pinching the dough until a smooth, tight ball forms. Repeat with the remaining pieces of dough. The dough is now ready to be used to make a pizza. Or wrap the balls of dough individually in plastic wrap. They can be refrigerated for up to 24 hours or frozen for up to 2 months. Let the dough thaw in the fridge overnight before using.

Preheat oven and pizza stone to 500F for 30 minutes.

Lightly flour the work surface and rolling pin. Generously dust pizza paddle with cornmeal.

Shape dough by patting it into a flat, round disk, then roll it out on a work surface in to a circle, 1/4 to 1/8" thick. Transfer to prepared pizza paddle.

Dress pizza with toppings.

Slide onto pizza stone. Bake until crust is golden brown on the bottom and the toppings are sizzling hot, 5-10 minutes.

Notes: I can't for the life of me remember adding the olive oil to the dough??

I divided the dough into 3's. This makes a nice sized thin and crispy pizza for 2 hungry people for dinner!

There have also been other T&T pizza doughs posted, here are two that I have in my to try pile.


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