Test Kitchen

Pizza Dough

There are a million ways to make pizzas, but like everything else the ingredients make the pie truly delicious. Most kitchen ovens top out at 500 degrees so I put the pizza stone on the gas grill and bring it to around 650 degrees, which makes a very tasty and crisp pizza. I also finish the pizza off under the broiler in the oven to make sure it’s fully cooked on top as well. We slow roast the peeled plum tomatoes for three hours to intensify the flavors in the sauce as well. Suffice to say if you want to have a tasty home pizza it takes a little work but pays off in the end.


  • 1 7-gram packet of active dry yeast
  • 1 1/2 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon of kosher salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1 teaspoon of dried oregano
  • 1 teaspoon plus more extra virgin olive oil
  • Cornmeal

Making It

  • Take the bowl of your mixer and put empty the packet of yeast, then add 1/4 cup of warm to hot water, mix with a wooden spoon and let dissolve over 10 minutes
  • Take a separate bowl and combine the two flours and salt and stir
  • When the yeast is fully dissolved add one cup of the flour mix and stir with the wooden spoon with 1/2 cup of warm water, add the remaining flour and 1/4 cup of water and mix. Put the bowl in the mixer fitter with the dough hook. Start on medium-low and be prepared to add water until you see the flour come together. Add 1 teaspoon of olive oil, red pepper flakes, thyme, oregano and and continue to kneed for 5-6 minutes
  • Cut the dough in half, and create a ball by folding the dough into the bottom, then put in separate bowls rubbed with olive oil and the cover with a damp towel, and let rise for 3-4 hours

2 comments on “Pizza Dough

  1. Pingback: The Pizza Party – Cooking Conveniently and with Purpose #LPBcooks

  2. Pingback: Muffaleta Pizza – Cooking Conveniently and with Purpose #LPBcooks

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