Pizza Dough

A blend of 00 and all purpose flour makes this dough delicate and delicious!
Prep Time: 20 minutes
Resting Time: 1 hour
Course: Elements
Keyword: Italian, makecaloriesgreatagain, mcga, pizza, pizza dough
Cooking Method: No Cooking Required
Food Category: Vegetarian
FoodOrDrink: Food
Element: Doughs


  • 3.25 c Flour 00 Grade
  • 3.25 c Flour All Purpose
  • 1 tbs Salt
  • 2.25 tsp Dry Yeast (1 Packet)
  • 3 c Warm water At least 110 degrees, but not scalding
  • 1 tbs Olive Oil Optional
  • 1 tbs Sugar


  • Gather your ingredients. Note the butter & cornmeal are for a variant you can find below in my notes.
  • Combine all of your dry ingredients (except the yeast and sugar) into a bowl and mix well.
  • Add the yeast and sugar into the warm water. Still well. Let sit at least a few minutes to ensure the yeast has activated.
  • In a mixer (or by hand if you're feeling ambitious), combine the liquid and dry ingredients.
  • Mix on low until a ball has formed and is easily handled. If it feels too sticky, add some flour. If too dry, add a little water. SMALL ADJUSTMENTS ONLY!
  • Place your dough into a bowl and cover. Allow to rise for at least one hour. 2-4 hours preferred.


  • This recipe will make A LOT of dough.  Let is all rise as one piece, but portion off any extras after the rise, wrap in plastic, and put into the fridge for up to a week.
  • A crispier and butter variant of this would be to adjust as follows:
    • Sub 1/2c Cornmeal for 1/2c of the Flour.
    • Sub 1/4c melted Butter for 1/2c of the Water
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