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(c) A Marcy Goldman,BetterBaking.Com Original Recipe
www.BetterBaking.Com

BetterBaking.Com Classic Pizza Dough

Over 39,000 downloads! No wonder why - everyone needs at least one black dress pizza dough. This is one of mine. It is great for almost anything you throw at it or on it. I use this for Pizza Croissants - another favorite recipe. Make this and use it the same day or refrigerate it overnight for a more rustic pizza the next day.

1 1/2 cups warm water
2  teaspoons instant yeast
1 teaspoon sugar
1 1/2 teaspoons salt
2 tablespoons light olive oil
1 tablespoon semolina or cornmeal, optional
1 cup all-purpose (unbleached) flour
2 - 3 cups bread flour

Olive oil for pizza pans 

Grease three 9 inch pizza pans with 1 tablespoon olive oil. Set aside.

For the dough, in the bowl of an electric mixer, hand whisk the water and yeast and let stand 2 to 3 minutes.  Stir in the sugar, salt, oil semolina, all-purpose flour and 2 cups of bread flour and mix to make a soft mass.  Knead with the dough hook on the slowest speed of the mixer, dusting in additional flour as required to form a soft, elastic dough, about 5 to 8 minutes.  Form dough into a ball and place in a lightly greased bowl.  Insert bowl into a large plastic bag and let rise until almost doubled, about 30 to 45 minutes.

Gently deflate the dough, reinsert into plastic bag, and allow to rest an additional 15 minutes.

Press or roll out dough to fit prepared pizza pans.

If dough resists or otherwise retracts, let it rest for a few minutes, then gently coax it to fit pan.  Drizzle a little bit of olive oil on top of dough.  Spread on tomato sauce and topping of your choice

Preheat oven to 425 F.  Bake 15 minutes, and then reduce heat to 400 F.  Bake another 15 - 20 minutes until cheese is melted and lightly brown.

Makes three 9 inch pizzas

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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