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Basic Pizza Dough

Recipe photo courtesy of Roland Bello

This recipe is for a long, slow refrigerated rise. For a quicker rise, you can leave the dough in a warm spot for two to three hours, but it will have a slightly compromised texture and flavor.

Total Time Prep Yield



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How would you rate this recipe?
  • destineyvanrye1
    29 JUN, 2017
    do we have to use unbleached flour? or can we just use plain flour? or can we even use yeast?
  • haileyalena
    25 MAR, 2014
    Has anyone tried leaving it on the counter for 2-3 hours as opposed to refrigerating it for 24-48 hours? If so, is it still good if I leave it out or should I keep it in the fridge? Hmm... I'm so eager to try it!
  • ElkMtnMan
    11 MAR, 2014
    I have been making pizza dough for years but I like to try new recipes that are a little bit different. The all bread flour in this recipe was just that. This is a perfect pizza dough! Light and crispy. All of those little bubble around the edges? Delicious! I let it rise for almost 48 hrs and then divided it into 3 rounds. The best pizza so far: Pesto coated chicken thigh, artichokes, bacon, fried shallots, Alfredo sauce and a little fontina. Excellent. (500 degrees- on a stone -10min.)
  • MS12014586
    10 MAR, 2014
    I meant to say BAKE THE EXTRA pizza crust, freeze till needed.
  • MS12014586
    10 MAR, 2014
    You can bake the extra or put into bread sticks. I have my own recipe, which tripled, the boys always took the balance and made their own sticks. I also put together mixes of what was needed, then a taped paper on side (of tupperware) of moisture needed. Stored in spare fridge. Kids could make this anytime they wanted. I would toss into the dough cycle of the bread machine. Dump out, let rise 20 minutes covered and go create!
  • MS12063830
    10 MAR, 2014
    Coelle, I like your recipe better. How long do you usually let it rise? Thank you!
  • cbaskel
    10 MAR, 2014
    I've been making my own pizza dough for years and I question the ingredient list. Too much flour and salt and too little yeast and olive oil. Mine have always come out perfect and I use 2 cups A/P or bread flour, 1/2 cup whole wheat flour, 2 teaspoons yeast proofed in 1 cup warm water with a teaspoon of sugar (sugar activates yeast), 1/2 teaspoon salt (your choice of salt), 2 tablespoons of olive oil. I mix in Kitchen Aid mixer with dough hook and then place in bowl to rise. Punch down & use
  • Lesley3
    10 MAR, 2014
    Extra dough can be made into a bake-later frozen pizza.
  • KristinA1
    4 MAR, 2014
    I let the pizza dough rise for almost 48 hours and then I divided it and let rise for another hour. I don't want to use all of the dough, can I refrigerate it? And for how long will it keep?

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