Pizza Dough - Makes two 12-inch pizzas

By Aldo C – Toronto, ON
Pizza Dough - Makes two 12-inch pizzas
  • Prep Time: 30
  • Total Time: 45

About this Recipe

I spent the better part of a year perfecting this recipe and find makes a great thin crust pizza like you get in Italy. For best results, make sure you have a oven pizza stone and crank up your heat to 600º or as hot as you can get.


1 tbsp superfine sugar
2 tbsp dried yeast
.66 cup lukewarm water (add additional as needed)
1 lb all-purpose flour (3-1/2 cups of flour per lb.)
.5 tsp salt
3.5 tbsp olive oil


Put the sugar and yeast in a small bowl and stir in 1/3 cup of water. If yeast does not bubble and form in 5 min, through it away and start again.

Mix all flour, salt ingredients into a bowl (or food processor with plastic blade). Add the olive oil, remaining water and yeast mixture.

Mix until the dough loosely clumps together. Transfer to a lightly floured surface and knead for about 8 minutes, adding a little flour or few drops of warm water if necessary, until you have a soft dough that does not stick, but is dry to the touch.

Rub the inside of a large bowl with olive oil. Role the ball of dough loosely to coat the dough with oil.

Leave the dough in the bowl and cover with kitchen wrap or a towel for 1-1/2 hour or until dough is doubled in size. (or leave In the fridge for 8 hours to rise slowly). Split the dough into 2 and work it into a 12" pizza circle.

Top to your liking.

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