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From the WFO board

Posted by Rado Hand


I don't remember where I learned this simple recipe for pizza dough. It makes enough dough for two 12x18 pan pizzas. I like it because it is so easy to memorize and it makes very good pizzas.

INGREDIENTS - 2 pizza crusts:
5 cups flour
2 pkg active dry yeast
2 Tbsp brown sugar
2 tsp salt
2 cups tap hot water

(1) Mix all of the dry ingredients first, then add the
water. It will appear to be too dry at first. Do not add water. Keep working the dough until it is smooth.
(This requires a little faith but it really works).

(2) Let the dough rise once (approx 1 hour). Punch it down and knead again.

(3) At this point you may choose to freeze some of the dough. If you do freeze it, be sure to wrap it well and freeze it quickly. With either fresh or thawed dough, let the dough rise a second time. Best pizza dough is best when fresh though.

(4) After it has risen, punch it down and use it for your pizza. The dough will rise a little while you put the rest of your pizza toppings on it. Then bake as appropriate for pizza thickness and top pings.

I have tried variations like whole wheat, and just about any flour combination that works for bread works for pizza dough.

Difficulty: easy. Time: 20 minutes preparation, 2 hours rising. Precision: measure the ingredients.

by Rado Hand on Google+

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