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Kitchen Bootcamp 2: Pizza Dough

Basic Pizza Dough

Adapted from The North End Italian Cookbook by Marguerite DiMino Buonopane


3/4 cup lukewarm water
1 package dry yeast
1/8 teaspoon sugar
3 cups unbleached flour (. W eused white whole-wheat flour and only used about 2.5 cups since Jen told me that it “felt right” with that amount, the weather not being so humid)
1 teaspoon salt
1/4 cup olive oil
vegetable oil (we used olive oil to coat the proofing bowl)

A pinch of dried oregano, basil, thyme (as you prefer)


1. Place the lukewarm water in a small bowl and sprinkle the yeast and sugar over it. Combine. Add the olive oil to the yeast mixture and mix well.
2. Combine 1 cup of flour and the salt with the dried herbs.
3. Add the 1 cup of flour to the liquid mixture and stir with a wooden spoon until well combined.
4. Add another half cup of flour and stir until combined and continue in this manner, a half cup at a time until the dough begins to pull away from the sides of the bowl. The amount of flour needed will vary, depending on how moist the dough is and on the weather; a damp or humid day will cause excess moisture
5. Keeping the dough in the bowl, knead until smooth, elastic and no longer sticky.
6. Coat a medium-sized bowl with olive oil and place the ball of dough in it, rolling to coat completely.
7. Cover bowl tightly with plastic wrap and let sit in a warm place until the dough has doubled in size, about 45- 60 minutes.

To bake:

1. Preheat oven to 400F. Place pizza stone in preheating oven.
2. Roll or stretch out your dough to the size(s) you would like your pizza(s). Top with your sauces and toppings and place on parchment paper on pizza stone. Bake for about 15 minutes or until cheese is bubbling and the crust has a nice golden colour to it.