My Basic Dough Recipe

Here’s a recipe for my go-to pizza dough.  It’s based on a recipe/procedure created by Glutenboy, a user on Pizza Making, one of the best websites for learning all about making great pizza at home.  The key to this dough is that it uses very little yeast, allowing you to leave it to ferment in the fridge for a few days so that it can really develop some good flavor.  I’ve let it go as long as six days in the fridge and it was awesome.  Another key is that the recipe calls for high gluten flour (I use All Trumps, but King Arthur Sir Lancelot is another good option).  Using high gluten flour, among other things, allows the crust to brown better in the relatively low temperatures of home ovens.  I normally measure my ingredients using baker’s percentages (which I’ve provided in parentheses), but I’ve tried to convert them to volume measurements to make them easier to use assuming you’re not as nutty about pizza making as I am with a food scale devoted solely to weighing out dough ingredients.  Anyway, here you go:

Makes two 14 inch crusts


  • Flour: 2+ cups (100%)
  • Water: 1 1/4 cups (62%) (I use filtered water that I take out of the fridge about 10 minutes prior to mixing the ingredients)
  • Salt: 2 1/2 tsp. (2.5%)
  • Instant Dry Yeast: 2 1/2 dashes (1 dash = 1/8 tsp.) (0.2%)


  • Sift the flour (optional)
  • Put about half of the flour, all of the yeast and all of the water in the bowl of a stand mixer
  • Using the paddle attachment, mix at low speed until all of the flour is hydrated (it’ll look kind of like pancake batter)

Dough ready for first rest

  • Cover and let sit for about 5-10 minutes
  • Add about half of the remaining flour and mix with the dough hook at the lowest or second lowest speed until all of the flour is incorporated and the dough starts to look kind of stringy

Dough ready for salt

  • Add the salt and mix for a minute or two more
  • Cover again and let rest for another 5 minutes
  • Add the remaining flour and mix until the flour is fully incorporated and the dough looks pretty smooth
  • Take the dough out and hand knead for a few minutes

Finished dough ready for bulk rise

  • Place in a bowl, cover and let it rise for 45 minutes – 2 hours; the colder/less humid the weather, the longer the rise
  • Divide the dough into two even dough balls – Here’s a good video showing how to shape dough balls:
  • Pour a little olive oil in a 2 cup tupperware container and wipe it down with a paper towel
  • Place one dough ball in each container, cover and place in the back of the fridge for at least 2 days but up to 6 days

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4 Responses to My Basic Dough Recipe

  1. JackieT says:

    Sounds yummy! Now I can give some crust a shot one of these days.

  2. JenP says:

    I appreciate that you told me how much a “dash” is. I like set measurements!!! Thanks, Drew! Now, I just need to find the time to try these out!!

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