Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Italian / Pizza Dough Recipe
    Lost? Site Map

    Pizza Dough

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    2 hrs

    15 mins

    Cattleships's Note:

    This recipe was e-mailed to me from Pamela Sheldon Johns at Italian Food Artisans. The recipe actually says that this recipe will make 6 individual pizze, but I got 3 good sized pizzas out of it. It was quite good (if I don't say so myself) for my very first foray into pizza making from scratch. Thank you, Pamela.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Medium ...

    Units: US | Metric


    1. 1
      In the bowl of a heavy-duty mixer fitted with a dough hook, stir the yeast into the lukewarm or warm water until it dissolves.
    2. 2
      Add the pastry flour and salt and mix well.
    3. 3
      Continue kneading and adding the all-purpose flour 1 cup at a time, until the dough is smooth and not sticky, about 10 minutes.
    4. 4
      Shape the dough into a ball and put in a lightly oiled bowl.
    5. 5
      Turn the ball to coat it with oil.
    6. 6
      Cover and let rise in a warm draft-free place (75°F.) for one hour, until doubled in volume.
    7. 7
      Punch down the dough and divide it into three balls.
    8. 8
      Place the balls on parchment paper or a lightly floured work surface, cover, and let rise for 45 minutes, until doubled.
    9. 9
      This dough can be frozen for future use.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on April 10, 2006

      I tried this recipie out at the culinary school I go too. I prepared the pizza as a meal for the students and Chefs. I made my own sauce to go with it. FANTASTIC THIN CRUST! It works best if you roll it out thin and cook it at about 500 F for 4-6 min. Nice texture. This is a great recipie

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2007


    You Might Also Like...

    View All Breads Recipes


    Nutritional Facts for Pizza Dough

    Serving Size: 1 (1340 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1005.4
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 3111.0 mg
    Total Carbohydrate 211.5 g
    Dietary Fiber 7.4 g
    Sugars 0.7 g
    Protein 27.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes