pizza dough


There are many things that I miss about New Jersey, but at the top of the list is the ability to get delicious pizza no matter where you go. You can even get a pizza the size of a baby. But pizza in Maryland…not so much. [Side note: If anyone is in the northern Maryland and knows where to get a decent slice, let me know in the comments.] One thing that just seems off is the crust. I’m not sure what they do, but it is just tastes wrong. Needless to say, I’m now exclusively making pizza at home. This dough is really easy to make. Also it is best if it is made a day or two ahead of time. This recipe makes enough for two pizzas, but you can freeze the excess if you only need one.


Pizza Dough

makes 2 pizzas’s worth of dough


  • 1 tsp active dry yeast
  • 4 cups flour
  • 1 tsp salt
  • 1/3 cup olive oil, plus for the bowl
  • 1 1/2 cups warm water


  1. Sprinkle the yeast over water. Let sit for 10 minutes or until foamy. If your yeast doesn’t foam during this time, try again.
  2. In the bowl of a mixer, combine flour and salt.
  3. While the mixer is running on the lowest speed, with the paddle attachment, drizzle in the olive oil until it just combined with flour.
  4. Pour in yeast/water mixture and mix until combined.
  5. Coat a separate bowl with a little olive oil. Form the dough into a ball and place into the bowl.
  6. Turn to coat with olive oil, then cover the bowl with plastic wrap.
  7. Store in the fridge until you need it, up to 3 days.

Directions to make pizza:

  1. Preheat the oven to 500 degrees.
  2. Drizzle olive oil on a large baking sheet.
  3. Remove half the pizza dough from the bowl and stretch it out.
  4. Top with your toppings, and bake for 10 to 12 minutes or until crust is brown and the cheese is bubbly.

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