I love making dough when I’m home and doing projects.  And because the dough freezes so well, you can make extra to have on hand whenever you want to whip up some Grilled Flatbread Pizzas, Calzones, Breadsticks ... and Garlic Knots.  Virtually endless options at your fingertips!

This recipe uses the stand mixer to do the work - so even though it takes about 4 hours total to put together - most of the time is hands-off.  I really feel that I actually prefer doughs that take a little longer because I believe they develop more flavor.


This recipe uses bread flour instead of all-purpose flour.  I like King Arthur Bread Flour, just my personal choice.

So dust off your stand mixer and let’s make pizza dough!

Start by adding 1 package of dry active yeast (2 1/4 teaspoons) to the bowl of your stand mixer.  Then add 1/2 cup of lukewarm water (105 - 115 degrees F - I literally use my instant read thermometer to make sure I’m in the ballpark - too hot and you’ll kill the yeast).  Then also add 1/2 cup of bread flour.  Mix these together and allow the mixture to get bubbly - about 30 minutes.  If your mixture does not get bubbly - your yeast is likely “dead” and you’ll need to start over.

Then in another bowl, thoroughly whisk together the remaining bread flour (3 1/2 cups) and 1 1/2 teaspoons salt.

Then back to the yeast mixture in the stand mixer ... once it is nice and foamy - add 3/4 cup of cold water and 1/4 cup of olive oil.

Next - using your dough hook - turn on the mixer and begin adding the flour in small increments.  I used a moderate speed to mix the dough.

You will mix the dough for about 5 minutes - or until it begins to pull away from the sides of the bowl and “creeps up the dough hook” as the recipe states.

Then pull the dough off the hook and place it in a big bowl that is lightly oiled - and turn the dough to coat it entirely (keeps the dough from sticking to the bowl as it rises).

The recipe says to cover the bowl with a clean tea towel - you might think I’m nuts - but I  like to cover my bowl with a clean shower cap - try it sometime - works great.

Allow the dough to rise until it’s doubled in size.  If it happens to be cool in my home and drafty - I place my bowl in the oven (which is off) - to keep it away from the cool air which will keep the dough from rising as quickly.  I’ve also placed it next to a pan of boiling water on the stove if the house happens to be cool.

I love the spongy, moist feeling of dough.  I have a lot to learn about making dough and that’s why I get so excited when I find dough recipes that are simple and yet yield such amazing results.

Back to the dough ... once it’s doubled - punch it down (deflate it - pushing the air out) ... and cover the dough back up and allow it to rise for 1 more hour.

And then divide the dough up depending on how you are going to use it.  For pizzas - divide the dough into 4 equal size disks.  If you want to be really precise - you can weigh each dough ball on your kitchen scale.

And if you want to freeze the dough - take one of your disks and place in a lightly oiled  freezer-safe plastic zipper bag.

When you want to use the dough - simply pull the zipper bag out of the freezer and allow it to thaw in the refrigerator.  I usually take it out in the morning and let it thaw during the day and cook with it at night.

I’ve found this dough rolls out (with a rolling pin) very well.  If the dough bounces (or pulls) back on you - just allow it to rest for 15 minutes so it relaxes - and then stretch back out or roll out as needed.  ENJOY!!