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  • Cheyenne

Pizza Dough


4 cups bread flour + 1 cup*

1 packet pizza yeast ***

1 ½ tsp salt

1 ¾ c. water, warm

2 tbsp olive oil


  1. To stand mixer( with dough hook attachment) add flour, yeast, and salt. Give a good mix

  2. Start mixer on low speed and add water and olive oil

  3. Mix until combined. Dough will probably be sticky. Add flour in tbsp increments until dough comes together, isn’t sticky, and is springy to the touch. This may required up to 1 cup of flour

  4. Place dough into a large, well oiled bowl. Cover with cling wrap and keep in a warm place (I put mine in the oven with the light on). Let rise for 2 hours

  5. After 2 hours, dough should have doubled in size. Punch dough, then turn onto floured surface. Knead for 5 minutes, then cut dough in half. Roll into ball, then let sit on counter for 30 minutes. Each half with make 1 large pizza

  6. Stretch dough and place on pizza pan. Pre-bake 5-6 minutes at 500 F if you like a thicker crust, then add toppings and cook another 5-6 minutes, or until cheese is melted. If you like a thinner crust, don’t pre-bake. Just add toppings and back 10-12 minutes, or until crust is golden and cheese melted

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