The Best Pizza Dough

by Koko on August 27, 2012 · 9 comments

in Cooking, Pizza, Recipe

This is the best pizza dough we’ve ever made. It’s soft, yet has a crunch. It’s easy to make (I haven’t screwed it up yet!) and easy to store (we have pizza dough for days in the freezer). It makes enough for two pizzas (great for company or when you and your fiancee disagree on what type of pizza to make). It’s just the best.

The trickiest part about pizza dough, well any dough, to me is the yeast. Has it expired? Is it working? What’s it doing there? So let me break it down for you. Old yeast (past expiration) won’t work. It won’t bubble and you will be able to see it isn’t doing what it’s supposed to. When you add good/new yeast with warm water and a little sugar, after 10 minutes it will bubble. Bubbles are good. The perfect water temperature to mix with your yeast is 110 degrees Farenheit. If you don’t have a thermoeter handy, it’s like testing a baby’s bottle on your wrist (if it’s hot for your wrist, it will kil the yeast). I usually tend to err a little bit on the colder side because I get scared. The good news if it’s a little too cold, the yeast will still bubble, it will just take a little longer.

Storage of pizza dough is easy. I wrap it in saran and stick it in a freezer ziploc. When it’s time for me to cook with it I take it out of the freezer and let it come to room temperature before using.


Yesterday was pesto. Today is pizza dough. I think tomorrow calls for a recipe for Chicken Pesto Pizza…


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