Pizza Dough

pizza dough
Fresh pizza dough made with flour, yeast, water and a touch of honey.
Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • Servesmakes doughs for six pizzas


    • 4 cups All purpose flour
    • 1-1/2 cup Warm water (about 90 F.)
    • 1 tsp Salt
    • 1 tsp Fresh yeast
    • 1-1/2 tsp Honey
    • 1 Tbl Olive oil


1. Combine the salt, flour and honey in an electric mixer and mix using the dough hook to distribute evenly.
2. Add the water and yeast and mix for two minutes on low speed to bring the dough together.
3. Increase the speed to medium and mix for six minutes, pushing the dough back into the mixing bowl if it creeps up the side.
4. Add the olive oil and mix until the dough has absorbed to oil and comes back together.
5. Turn out onto a lightly floured work surface and knead by hand to stiffen.
6. Form into a ball and allow to rest for 30 minutes under a damp cloth.
7. Scale into 4-1/2 oz. pieces then form into tight balls by rolling under your hand.

At this point the dough can be frozen or refrigerated for use at a later time. If you intend to use the dough soon, allow it to remain at room temperature for about an hour or until the dough softens and begins to rise. Then stretch or roll into the desired crust shape. Detailed instructions for hand stretching follow.


After the dough has been shaped into a ball and had a chance to rise, it should be lifted from the rising area and lightly dusted in flour. Place the floured ball onto a lightly floured work surface and then pound the dough flat to force the CO2 out and flatten it.

Once the dough has been pounded a few times, it will become round and flat. The object here is to pop any bubbles that form along the edge. If you do not, they will pop up in the oven and burn. Take care no to flatten the edges too much or you will have a hard time putting a lip on the dough.

Put a lip on the dough by pressing down hard on the dough about 1/2" from the edge. Do this all the way around the dough until a nice lip is formed. This will help keep the cheese on the pizza and give the person that eats the pizza something to hold on to.

Next, stretch the dough gently to begin to make it bigger. Alternate stretching one way then turn 90 degrees and stretch the other.

Next, stretch the outer perimeter of the dough by gently pinching with both hands and pulling the edge thinner. Follow around the perimeter until it is of uniform thickness.

Finally, hold the dough over the backs of both hands and stretch the center slightly. Be careful not to make the center too thin or it will fall apart when you put the cheese on and stick to the baking tray. Once complete, place the dough onto a peel or baking tray that has been lightly dusted with semolina or cornmeal (we prefer semolina because it is usually finer).
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