MouthWatering Pizza Dough Recipes

Pizza… oh pizza:)

I have has pizza every Friday Night since my childhood. My parents took us out for pizza every week and I loved it.

Family time, pizza, the simple pause in everyone’s week to gather.

It’s a tradition I carried into marriage and it still is a highlight of our week.

I’m not sure when I began making pizza rather than ordering out. Maybe 25 years ago?

I probably started with those Boboli pizza crusts and packs from the grocery store.

We all have to start somewhere!

I upped my pizza skills when a friend sold me Pampered Chef Pizza stones. You don’t need them to make pizza, but they are worth the investment.

I’ve made BBQ pizza on the grill, pizza in small wood fire box that cooks the dough in 90 seconds, and in the oven.

Yes, my husband bought us a ROCCBOX as a kickstart supporter!

Our current recipe uses 100year old sourdough starter, gifted from a friend.

When she handed me the containers, I was blessed she thought of us. But it wasn’t until I asked for help with using the starter that I learned it was a family sourdough starter passed down for over 100 years!

If you can get your hands on a sourdough starter this is wonderful. Yes, you can begin one EASILY.

• 2 cups proofed starter
• 1 tsp salt
• 1/2 cup water
• 3 cups organic flour
• 2 Tbsp oil (not olive)

Love your dough. This life-changing dough video is how I make my doughs.

• Mix
• Form ball
• Cover
• Let rise (I usually let mine rest and rise for 6 hours+)

Preheat oven to 475
If you have stones, let them heat in oven!

Break into balls and roll into pizza shape. That recipe makes about 3-4 balls of dough. I double the recipe for my crew.
Lay on parchment paper.

Top with favorites.
Bake 15-ish minutes.
Yum!!

Related: One of my sons did a Chemistry of pizza presentation years ago.

No sourdough starter?

This was my go-to Pizza dough for years:

• Dissolve 1 Tbsp oil, 1Tbsp yeast, 1 tsp sugar in 1 cup lukewarm warm water
• Wait until frothy
• Add 2-2.5 cups flour & 1tsp salt

Roll out
Lay in parchment paper.
Top with favorites!

475 degrees, 22ish minutes

Enjoy

Pizza making is an art and your ability to make, roll, and understand the texture of dough takes practice.

Weather, humidity and elevation have always effected my doughs.

Always start with less flour than needed, so you can add more if necessary.

And seriously, use this video to help you love your dough.

Want to make dough with me? I recorded the process on Facebook a while back.

Part One: Getting the dough ready

Part 2: Rolling the dough and topping