-In a large bowl, dissolve sugar and salt in water.
-Add oil and flour to bowl and stir with heavy spoon for
-Turn dough out onto a lightly floured surface and press
into a circle.
-Sprinkle yeast evenly over dough and knead for 12
-Divide dough into 2 equal-sized portions for pizza OR 4
equal-sized portions for calzones and roll each portion
into a ball. (see Notes, below)
-Place dough balls in a bowl, cover with plastic wrap,
and allow to rise for 1 1/2 hours in a warm location.
-Place a dough ball on a lightly floured surface and
sprinkle a light coating of flour on top.
-Working from the edges to the center, press dough into a
-Preheat a pizza stone in a 500 degree oven for 1 hour.
-Coat a large board with cornmeal and place the dough
onto the cornmeal.
-Spread sauce over crust and top with cheese and desired
-For calzones, fold crust over itself in half.
-Gently shake the cutting board, assuring it isn't
sticking to the board.
-Slide the pizza/calzone from the cutting board directly
onto the stone in the oven.
-Bake in a 500 degree oven for 20-25 minutes, until crust
Before allowing the dough to rise, you may place it in a
plastic zipper bag and freeze. When ready to use, thaw at
room temperature, then proceed with instructions.
Other Pizza Dough
recipes on this site:
the great recipe! We live in a rural area where
there is no pizza delivery, so I usually make it
myself. I've tried quite a few pizza dough
recipes. The latest one I'd been using was okay,
but the dough was so soft it was hard to work
with..and it used 3/4 oz. of yeast. I was
hesitant to try this recipe as it only uses 1/2
tsp. of yeast for the same amount of flour. I
made 2 pizzas with the dough. They were the best
I've ever made and everyone loved them. The dough
was so easy to work with. I followed your tip and
the dough slid right off the peel onto the stone.
Thanks! I just threw out my other pizza dough
recipes..this is the only one I'll be using!
naitve New Yorker and somewhat of a pizza snob
(grew up in Brooklyn). I have to say that your
recipe is BETTER than what I get at the local
pizza place. The crust was flavorful and best of
all, was not the usual wimpy soggy stuff. It held
up remarkably well to a hefty topping of
mozzarella, garlic and broccoli. I've tried tons
of recipes and have never found one I would even
use a second time - until now. Even though it
takes some work to do the kneading, it's well
I thought that the flavor
of this dough was very good. However, it was a little too crispy for
the family. I guess I don't know what New York Style is supposed to
be. I would recommend it for those that like a crusty, flavorful
I just made this recipe
last night and the crust was too hard for calzones. Also, the high
temperature caused my pizza stone to split into 3 pieces. Just a
warning to anyone with a Pampered Chef stone.
(Note from Robbie: This is why you must
preheat the oven with the pizza stone in it.)
This is a great pizza
crust recipe. The cornmeal is an excellent touch. Reminds me of the
crust at my favorite pizza place back east (Santarpio's in case
you've been there). The dough is also very forgiving for the
inexperienced (like me). It streches a long way before it will
actually tear. Make sure you roll it nice and thin. It will hold and
the result is awesome. One complaint: too much salt. I'm going to
back it off to about 1.5 T next time.
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