Homemade Pizza Dough

One of our favorite things to do is make homemade pizza dough and add our favorite toppings. Here’s the recipe for our dough that was passed down from our dad.

  • 1 packet of Quick Rise Yeast
  • ½ teaspoon salt
  • Glass of 110-115 degree water
  • 1 ½ cups bread flour
  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • Pinch of salt
  1. Follow the directions on the package of the Quick-Rise Yeast- Mix yeast with about a glass full of 110-115 degree water and half a teaspoon of sugar and stir. Set aside.

2. Pour dry ingredients into Cuisinart and add pinch of salt.

3. Set aside while you wait for yeast to rise (about 20-25 minutes)

4. When yeast has risen, turn on Cuisinart and slowly pour the entire glass in, incorporating it into the dry ingredients.

5. After adding the yeast, slowly add olive oil until a ball of dough is formed. Be very slow with adding the olive oil because you don’t want to add too much.


6. Once dough ball has formed, prepare a large bowl by coating the inside of the bowl with olive oil. Add ball of dough to the bowl and cover with a damp cloth for 1 ½ to 2 hours until the dough doubles in volume and rises.


7. You can keep dough for up to 3 days in the refrigerator. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Coat bag with oil and put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.
8. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza and let rest.
9. At least 45 minutes before making the pizza, place a baking stone on a rack in the lower third of the oven. Heat oven to 450 or 500 degrees so that the oven is very hot. This will give you a nice crispy crust
10. To roll out dough into a circular shape, dust the counter with flour, place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour and rolling pin with flour and roll out until dough is flat and 9 to 12 inches in diameter.

11. Top pizza with tomato sauce (or pesto or alfredo or any kind of sauce you want!), cheese, and any other toppings and bake for about 12-15 minutes until crust is crispy and browned and cheese has melted.






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