Pizza Dough


Once upon a time, I would want to make pizza and if the weather was nasty out, I’d just forget about it because the bakery was so far away. Despite the fact that I’d spent most of my life making homemade bread, it didn’t occur to me that pizza dough doesn’t require as much time and work.

You can mix this up and use it immediately, but I prefer to let it sit for at least an hour in the oven with the light on before stretching the dough.

Pizza Dough Stretched

Pizza Dough, Stretched

You can vary the amounts of flour, which will give you different textures and degrees of pliability. This recipe is easy to stretch while in the pan, simply plopping the ball of dough in the pan and then pulling it like taffy (for those that remember this) to the edges of the pan. It’s a very good texture for making a thin crust and gooey enough that if you make a tear, you can easily break off a piece from a thicker part and use it as a patch. It will heal itself quickly if placed across the tear.

Increasing  flour to 3 cups will give you a dough that could work if you want to try your hand at stretching it by tossing above your head.

If you have never done this before though, I recommend practicing your flips with a wet towel first to get the technique, and then making  extra dough in case something goes wrong. A fun trick to master though, and I fondly remember my time as a pizza cook in the West End of Vancouver in my teens.

Pizza With Sauce

Pizza With Sauce

As long as you don’t drop it on the floor, you should be able to get something out of it. As this dough is tender, it is best to use a thin sauce, rather than  a thick one. I tend to thin mine with olive oil.


Pizza Toppings

Pizza Toppings

When it comes to topping the pizza, I find that it works best to chop all the ingredient to the sizes that I like best for each and then mix all together in a bowl before topping the pizza. You get better distribution this way than by individually placing items on the dough, which relatively speaking


Pizza Dough

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 4 People


  • 2.5 Cups All Purpose Flour
  • .5 Tbsp Dry Active Yeast
  • 1 Tsp Sea Salt
  • 1 Tbsp Olive Oil
  • 1.25 Cups Warm water


  • Mix all dry ingredients together
  • Combine oil and water (yes, a crazy idea, I KNOW!)
  • Mix the wet ingredients into the dry ingredients. Stir thoroughly to incorporate.
  • Let sit for up to 1 hour, or stretch immediately.
  • Top as desired and cook at 500ºF til it is browned on the bottom when you lift the crust (with a tool of course!). This will take about 15 - 20 minutes in a properly heated residential stove.


If you want to go all the way and make your own cheese, here is a great recipe for Mozzarella from The Vancouver Sun.
Topped uncooked pizza

Topped uncooked pizza

Tried this recipe?Let us know how it was!

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