Tony’s Pizza Dough

 In Bread, Comfort Food, Dairy Free, Dinner, Italian, Lunch, Vegan, Vegetarian

When Tony and I had been going out only a few months, he told me he wanted to make homemade pizza for me. His family used to do Pizza Fridays and he had an excellent recipe. He made it, we ate it and I knew I was on the track to a long and happy relationship.

More than a year later the relationship and pizza eating are still going strong! Now, during our four months in New Orleans, we discovered that New Orleanians eat po boys not pizza when they want comfort food. Oh for sure there are pizza places, but none that I care to have again.

We were so craving pizza we decided just to make our own again. All this time later we are infinitely more comfortable with each other and we have learned that I need to leave the kitchen if someone else is cooking. I never meant to become that person but things just come out of my mouth and suddenly I’m getting “the look” across a bowl of pizza dough which is a sure sign I need to go watch some TV until the cooking is done.

For this go-round, we actually completely switched places and I took photos while Tony made the dough. It was fun watching someone else do the cooking and Tony takes such a different approach to cooking than my “line-cook” mentality. He carefully scraped all the bits of dough from the bowl, kneaded it till he was sure it was right and let it rise twice. God the patience… But it was so worth it when we baked off that delicious pizza. A fun hack is when you don’t have cornmeal for the crust, brush your pan with butter and the crust will crisp right up and have extra flavor to boot!

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Tony’s Pizza Dough

Difficulty: Easy

Yield: 3 “12 inch” Pizza Crusts
Prep Time: 2 hours
Cook Time: 10 min

Ingredients:

  • 4 ½ Cups All-Purpose Flour
  • 1 ¾ teaspoons Salt
  • 1 Packet (7g/.25oz) Active Dry Yeast
  • ¼ Cup Oil
  • 1 Tablespoon Sugar or Honey
  • 1 ¾ Cups Warm Water (95-110°F)
  • Cornmeal for dusting or butter

Directions:

Warm your water to between 95-100 degrees Fahrenheit. Add the yeast and sugar to the water and wait for the yeast to bubble. Give it a gentle stir to ensure all yeast is wet.

Pour the mixture into a large, mixing bowl and add the oil and salt. Add four cups of flour in increments, stirring as you go until it forms a ball around your spoon. It will be slightly sticky.

Lightly flour your work surface and scrape the dough out onto the counter. Knead the dough, adding in the last half cup of flour as necessary until the dough is smooth and taut.

In a clean bowl, rub a light coating of oil and then dust the bowl with flour. Put your dough ball in the bowl and cover with a towel or plastic wrap. Let rise for an hour in a warm place.

Punch down the dough, then let rise for another hour.

Clean your work surface well, then dust it with fresh flour. Knead the dough until smooth and taut again.

Cut the dough into three, equal parts, then roll out one at a time. Scatter cornmeal on your pizza pan, or brush the pan with butter before adding the dough.

Trim the excess dough off the edges for a thinner crust, or roll it for a thick crust. Add desired toppings and bake at 550 Fahrenheit for 9 minutes or until crust is brown and cheese is melted and bubbly.

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Mixing Bowl – Large
  • Liquid Measurer
  • Measuring Spoons
  • Wooden Spoon
  • Rolling Pin

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Tony’s Pizza Dough

Difficulty: Easy

Yield: 3 “12 inch” Pizza Crusts
Prep Time: 2 hours
Cook Time: 10 min

Ingredients:

  • 4 ½ Cups All-Purpose Flour
  • 1 ¾ teaspoons Salt
  • 1 Packet (7g/.25oz) Active Dry Yeast
  • ¼ Cup Oil
  • 1 Tablespoon Sugar or Honey
  • 1 ¾ Cups Warm Water (95-110°F)
  • Cornmeal for dusting or butter

Directions:

Warm your water to between 95-100 degrees Fahrenheit. Add the yeast and sugar to the water and wait for the yeast to bubble. Give it a gentle stir to ensure all yeast is wet.

Pour the mixture into a large, mixing bowl and add the oil and salt. Add four cups of flour in increments, stirring as you go until it forms a ball around your spoon. It will be slightly sticky.

Lightly flour your work surface and scrape the dough out onto the counter. Knead the dough, adding in the last half cup of flour as necessary until the dough is smooth and taut.

In a clean bowl, rub a light coating of oil and then dust the bowl with flour. Put your dough ball in the bowl and cover with a towel or plastic wrap. Let rise for an hour in a warm place.

Punch down the dough, then let rise for another hour.

Clean your work surface well, then dust it with fresh flour. Knead the dough until smooth and taut again.

Cut the dough into three, equal parts, then roll out one at a time. Scatter cornmeal on your pizza pan, or brush the pan with butter before adding the dough.

Trim the excess dough off the edges for a thinner crust, or roll it for a thick crust. Add desired toppings and bake at 550 Fahrenheit for 9 minutes or until crust is brown and cheese is melted and bubbly.

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Mixing Bowl – Large
  • Liquid Measurer
  • Measuring Spoons
  • Wooden Spoon
  • Rolling Pin

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Tony’s Pizza Dough 3 Pizzas 4 ½ Cups All-Purpose Flour 1 ¾ teaspoons Salt 1 Packet (7g/.25oz) Active Dry Yeast ¼ Cup Oil 1 Tablespoon Sugar or Honey 1 ¾ Cups Warm Water (95-110°F) Cornmeal for dusting or butter
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