Wednesday, February 17, 2010

Easy Pizza Dough

Pizza!!!  Here is my pizza dough recipe and how I make and store it for perfect single portions I can use anytime! (also makes 2 14" pizzas)

  • 2 3/4 c. All Purpose Flour
  • 1/2 c. Self Rising Flour
  • 2 1/4 tsp. Yeast (1 packet)
  • 1 tbs. Salt
  • 1 tbs. Sugar
  • 1 1/4 c. hot water (as hot as the faucet gets)
  • 2 tbs. extra virgin olive oil
  • non-stick spray
  • Glad Press n Seal

In a large bowl, mix with a whisk the flours, yeast, sugar, and salt.


Make a "well" in the middle of the flour mix.

Pour in the "well" the hot water and olive oil.

With a wooden spoon or spatula, mix the water and oil together. It will start to pull a bit of flour from the sides and froth from the yeast.

Gradually start "scraping" the sides of the "well" to mix the flour in with the water/oil. You will see the water thicken then eventually it will look like a big mess!

Once the mixture starts becoming to much to mix with a spoon/spatula. Start using you hands to knead the dough together. I do this right in the bowl because it will pick up the flour on the bottom of the bowl.

Knead for about 4 minutes. It should come together and start to become sticky.

You may need to grab a handful of flour and knead a bit more for it to become a nice ball of dough.

Once you have a nice ball of dough, take it out of the bowl. (I like to use the same bowl because I absolutely hate doing dishes!)

Spray the bowl with non-stick spray till very
coated. (I usually just leave the little bits of flour stuck to the sides.)

--Here is my trick to letting it rise.
After coating the bowl, put the dough back in. Then cover the bowl with Glad Press n Seal.

For a nice warm place to let it rise.... put a small bowl of water in the microwave and cook it for 2-3 minutes untill it is steaming. Then place the bowl of water (still steaming) in the back of the microwave and put the bowl with the dough in the microwave with it. Close and let it rise for 1 hour.

(you can also do this in the oven if your microwave is too small)

After an hour, pull off the glad wrap, punch down the dough, recover and let rise again for 1 hr.


I divide the dough into 6 balls, wrap them in Glad Press n Seal, and you have perfect personal sized pizza dough! I usually leave them in the fridge for up to 3 days or freeze them for later use.

If you would like larger pizzas, divide the dough in half. It will make 2 larger pizzas.

Bake on a pizza stone at 500 degrees for 10-12 minutes.