Pizza Dough Recipe – 3PP/slice

I said yesterday I make my own pizza dough. I make pizza once a week. Tonight? BBQ Chicken and Gouda pizza. Boom. Dinner just got real.

Well, here’s my recipe:
1 1/2 cup(s) water, warm 105-115 degrees
2 1/4 tsp Fleischmanns RapidRise Yeast, Highly Active, Dry
2 Tbsp olive oil
2 tsp table salt
1 tsp sugar
3 1/2 cup(s) white whole wheat flour

I love my Red KitchenAid Mixer and use it for just about everything I can. So, here’s the kitchenaid version: add your warm water in the mixer bowl. Sprinkle the yeast on top. Let it sit for 5 minutes until it looks dissolved and little foamy. Stir with your mixing paddle attachment. Add you EVOO, flour, salt and sugar and mix with the mixing paddle attachment for a minute. Then switch to the dough hook and on low/medium speed knead away with it for about 10 minutes. It’ll look elastic-y when you’re done. Boom. That’s it.

Hand version: grab a large bowl and add your warm water. Sprinkle yeast. Let it sit for 5 minutes until foamy and dissolved. Stir it up with a spoon. Add all of your other ingredients and stir til it comes together. Lightly flour a surface and start kneading. If the dough feels too wet add more flour. It will still take you a bit to knead this by hand though. About the same 10 minutes or so.

Everyone’s version: Coat a bowl with a thin layer of EVOO and through the dough in; roll it so it all has EVOO on it. Cover with a towel/plastic wrap and through it somewhere warm. I usually toss mine in the microwave if I’ve had the stove on because it’s warm inside. If it’s not – warm your oven to 150, turn it off and let it cool a little until it’s just warm. And let it rise until it’s double in size. 1-1.5 hours. I leave it longer. The longer it sits the more flavorful it is. Dont rush the magic.

This will make 2 10-12 inch pizzas. Once your dough has risen go ahead and punch it down. Divide it into 2 halves. At this point you can either freeze it or put it in an airtight container in your fridge for 2 weeks…or give each its own bowl and let it rise another 10 and make pizza. Heat you oven to 450 and get busy. Some people spend a lot of time slowly working and stretching the dough with their hands. Ain’t nobody got time for that. I let gravity do the work and just rotate it in my hands. Once it’s about 10/12 inches out let it relax for 5 minutes and then get back in there for your finished product. Brush it with EVOO (so it doesnt get soggy from toppings) Apply toppings and put in oven. I’ve got one of these mofo’s: Nonstick Bakeware 14-Inch Pizza Pan because I suck at the whole pizza peel thing. Let it bake 10-15 minutes until it’s lookin like you want to eat it. Tip: Despite wanting to gorge yourself on pizza as soon as it comes out – don’t. Let it sit for about 5 minutes so you can cut it and everything doesn’t slide off the pizza. Cut into 8 slices.


It is 3pp per slice PLUS whatever toppings you put on.

6 thoughts on “Pizza Dough Recipe – 3PP/slice

  1. Awesome! I’ve been looking for a good pizza dough recipe. I may try to adapt it for the bread maker, since I’m lazy and kneading is hard work (though I could earn a slice or 2 making it!)

  2. Thanks for the recipe! I love my KitchenAid mixer. This looks simple but I would need to look up the calories. Sounds like it’s pretty low if it’s 3PP. Isn’t that like 150-200 calories-ish?

  3. What temperature to you bake the pizza at? I made this pizza dough last night and it was so easy and so tasty. I used a 400 oven and it seemed like it took the pizza awhile to cook, so I’m just curious what temp you use. Thanks for the awesome recipe!

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