Sunday, February 17, 2013

Homemade Pizza Dough

Way way back in the mid 1980's when I was in grade 9, I started as a waitress in a little cafe, then a few months later moved into the kitchen and started cooking as well.  One of the things we made besides the usual burger, fries, shakes, and sandwiches was pizza.  In fact we were the only place that made pizza in that little town of 3,000 people.

Back then we made the dough by hand, not using electric mixers. I have fond memories of mixing pizza dough in a 5 gallon bucket with it stuck all the way up to my elbow.  You can make this by hand, but I use my KitchenAid stand mixer with the dough hook.

What follows is that cafe's recipe that has been reduced to an amount for 1 large pizza or 2 small pizzas or calzones.  It is a fat free recipe and I don't use any salt.  I prefer this to any prefab pizza dough from the stores due to the amount of sodium and preservatives they contain.



2-3/4 to 3-1/4 All Purpose Flour (I use half white and half whole wheat)
1 Cup warm Water
1/4 tsp Salt (optional)
       ** Granulated garlic and herbs


1.  Heat oven to 425˚F (218˚C) and spray one large (or two small) pizza pans with non-stick cooking spray.

2.  Place two cups of flour and the yeast in the bowl for your electric mixer. Mix the two together.  If you would like to add some granulated garlic or herbs for added flavor, do so now.  This is also where you would add any salt if desired.

3.  Measure out 1 cup of very warm, but not hot, tap water.  I have no idea the actual temperature as I have never measured it.  I just know to get it really warm, but if you can't hold your fingers in it, it is to warm.  You want it warm enough to activate the yeast, but not so hot as to kill it.  Add the water to the bowl and turn on mixer.

4.  You may have to scrape the sizes a bit.  I have a small spatula I can sneak into the bowl to scrape the sides while the mixer is running.  Gradually add more flour.

5.  Once it becomes stiff and starts pulling away from the sides of the bowl turn it out onto a floured surface and knead to incorporate as much of the remaining flour as you can until you have a moderately stiff dough.  

** Here at sea level I usually only use 2-1/4 cup of flour.  When we lived at 1,000 ft it took more and when we were at 2,000 ft it usually took most of the flour.  Start with 2 cups and incorporate until you have that moderately stiff dough.

6.  Roll dough into a ball on the lightly floured surface.  I like to drizzle a little olive oil on it.  Then let rest under your inverted mixing bowl for 10 minutes.  

(Dough prior to resting covered for 10 minutes)
I took a picture of the upside down bowl, but all you could see was my reflection in the stainless steel bowl.  Here is a picture of the dough after 10 minutes when it has raised.

(Dough risen - larger shape and smooth)
7.  After 10 minutes pick up dough and either press it onto your pizza pans or divide if making calzones.  I used one very large pizza pan, but you can also use a pizza stone instead.

(Ready for toppings)
8.  Top the dough as desired and bake for 16-18 minutes until crust is crispy.

This time around I was trying out a recipe from That Was Vegan Blog for Vegan Thai Chicken Pizza. You can find the recipe at this -----> LINK.  The only thing I would change in that recipe is to use low sodium soy sauce in place of the Braggs as the thai 'chicken' was way too salty for us.  The pizza as a whole was very yummy and I'll definitely be making it again.

(Thai 'chicken' pizza)

- Au Revoir

"  Pizza is like the entire food pyramid." - Madeline Oles


  1. Yummy! I do miss Pizza much. The gluten free dough is not my cup of tea though. Hence I haven't had a Pizza in over a year... sigh!

    1. I wonder if you tried this recipe with a gluten free mix of flour like Bob's Red Mill. I wonder if the texture would be okay. If I had some I'd try it out and let you know.

      I saw a recipe the other day for a pizza using a mixed mashed cauliflower as a crust. The reviews were great but I don't think I am brave enough to try it. It would be low carb and gluten free though.