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 1/4oz packet of active dry yeast
  • 1 teaspoon honey
  • 1 cup “00” flour
  • 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 chill infused olive oil
  • Cornmeal

Making It

  • Take the bowl of your mixer and empty the packet of yeast in, then add 1/4 cup of warm to hot water, honey, mix with a whisk and let dissolve over 10 minutes. Scrape down the bowl with a rubber spatula after you whisk to get all of the yeast in the water to proof
  • Take a separate bowl and combine the two flours and salt and stir
  • When the yeast is fully dissolved add the flour and salt mix to bowl and set 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
  • Oil the bottom of a large bowl and put the dough in, cover with a damp cloth towel and let rise for 60-90 minutes. Cut into quarters and gently tuck on the flower to the bottom of each bowl, place on a lightly oiled banking sheet and let rise for another thirty minutes while covered by the damp cloth.

4 comments on “Pizza Dough

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