• 2.5 Cups (19 oz) warm (105 degree) water (19 oz)

  • 2.5 Tsp dry active year (0.45 oz)

  • 5 cups all purpose flour (26 oz)

  • 2 tsp salt (0.7 oz)


Notes about toppings

  • If using store bought pizza sauce always strain pizza sauce through a wire strainer (into a bowl) for 2 hours before putting on pizza to keep moisture down.

  • Always use shredded very low moisture mozzarella cheese. Shredded mozzarella from Costco is best.

  • If using vegetables on the pizza, dry them out first in a low temperature convection oven before using


  1. Mix big a dough ingredients in a stand mixer with the paddle attachment until blended.

  2. Using rubber scraper remove all dough from sides into the bottom as one clump. Then remove paddle and replace with dough hook.

  3. Knead dough in mixer for 15 minutes at medium speed (or speed 4). (dough will look shiny)

  4. Transfer into a rising bowl coated with 1/4 cup of olive oil and coat all dough with oil.

  5. Let raise and double at proofing temperature (95 degrees or warm spot). Will take about 1.5 hours

  6. Remove from bowl on very floured surface and knead slightly to make less sticky (about 30 seconds)

  7. Preheat oven to max heat (550 or 500) with pizza stone in oven.

  8. Form into three rounds for the pizza and let proof for 45 minutes.

  9. Then form into pizza rounds (one a time) by pulling and stretching the dough into a round using a lot of flour to keep from bottom being sticky.

  10. Place round pizza dough on pizza peel dusted with corn meal

  11. Put sauce and toppings on pizza and bake on pizza strong in hot oven.



(Makes 3 pizzas)

Watch this video for a how to form pizza dough