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Jan 16, 2013 04:04 PM

Pizza Dough


I buy pizza dough in the store usually and use it for pizza as well as bread-the bread is amazing!

They don't always have it and I have tried making it at home, the cook's illustrated recipe sounds right because it has the slow rise but it still doesn't seem to click

the dough I buy only has flour water and salt-any ideas on how to recreate it? Thanks

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  1. The CI doesn't use enough yeast. i use 3/4 cup warm H2O 1 tbl yeast, pinch sugar, let it form bubbles. Add to 2 cups bread flour and 1 tsp salt and kneed well. It needs to rise for 2-21/2 hours or overnight in the frig. I make it every week for either pizza or fochicca.

    4 Replies
    1. re: treb

      Thanks a bunch I'll give that a whirl.

      1. re: treb

        Another thread mentioned Lidia's recipe-it sounds just about right-I will try this and treb's as well and post back

        (I am assuming table salt is best for this rather than kosher but that is all I have on hand)

        Pizza Dough
        L'Impasto per la Pizza

        serves: Four 12-inch pizza doughs

        1 teaspoon active dry yeast
        1 cup warm water
        3 cups all-purpose flour, and more as needed
        1½ teaspoons salt
        olive oil


        Sprinkle the yeast over the warm water in a medium bowl and let stand until dissolved. Toss the flour and salt together and stir into the dissolved yeast, using a wooden spoon or your fingers, until you have a stiff dough. Turn the dough onto a floured board and knead 5-10 minutes, adding flour as needed to prevent sticking, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turn the dough to coat all sides with oil, and cover with a damp cloth. Set the bowl in a warm, draft-free spot until it doubles in volume, about 1 1/2 hours.

        Punch down the dough and, if necessary, divide into the number of portions called for in the recipe. Place the dough balls on a lightly oiled baking sheet and cover with a piece of plastic wrap pressed directly against the dough. Refrigerate until the dough is roughly doubled in bulk. This can take from 12 to 24 hours. Punch down the dough and continue with the recipe.

          1. re: Bryan Pepperseed

            Yeah, I was thinking 1 tbl is a lot of yeast for 2 c flour.

        1. I am sure it has yeast as well.

          1 Reply
          1. re: sandylc


            lol yep yeast is in there :D

          2. I used Pioneer Woman's recipe over the weekend and it worked out great. Here's the link to it, the crust recipe is almost halfway down the page.

            1. It's hard to say since we don't know the dough but I like Giada's for quick and easy:


              3 Replies
              1. re: chowser

                That recipe looks good as well-thanks Chowser

                1. re: chowser

                  I tried this one-I liked it a lot-thanks chowser!

                  I don't think I used as much yeast-she is calling for 1 packet which is 2 1/4 teaspoons or so-doesn't that seem like too much yeast?

                  1. re: madeliner

                    Yes, less is better and use a longer rise time. I think she uses that much because it's not a long rise.

                2. I've used Mark Bittman's recipes for years. Nothing but water, flour, yeast, salt and a bit of olive oil. It never fails.