In their book, the authors make it known that you can double or halve their dough recipes.  The Master Recipe as written in the book makes enough for 8 - 1/2 pound pizzas, about 12 inches across.  Since there are only 2 of us most days and we also have a small refrigerator - I choose to halve the recipe.  A scale makes quick work out of that!

So here’s the “halved” recipe (equal to roughly 4 - 1/2 pound pizzas, about 12 inches across - you’ll see in future recipes how I use different amounts for different types of pizzas - much like in the Super-Thin Cracker Crust Pizza)

  1. - 540 grams of unbleached, all-purpose flour  (I use King Arthur brand)

  2. - 400 grams of lukewarm water, 100 degrees F or below (see my notes below)

  3. - 5 grams active dry yeast

  4. - 12 grams kosher salt

That’s it for ingredients ... so budget-friendly!


Warm the water slightly, it should feel just a little warmer than body temperature, about 100 degrees F.  Using warm water will allow the dough to rise to the right point for storage in about 2 hours.  You can use cold tap water and get a fabulous result - however the initial rise time will take longer (and this is what we do because the taste is amazing!)

Add the yeast and salt to the water.  I use the Mix & Measure buckets from the hardware store because you can buy lids with them.  My bucket shown is a little small - as you can see it rose over the top - but it doesn’t matter to me as I use the Stretch-to-Fit Food Covers until we’ve used enough dough to put the actual lid on while it’s being stored in the refrigerator.  My buckets are only used for food purposes and have been sanitized throughly beforehand.

Weigh the flour - and then I add it right to the bowl of my stand mixer.  You can use your hands or a large dough whisk, I just find it easier to do with the mixer.  The mixer -- use the paddle attachment - not the dough hook in this case.  Don’t knead the dough.  You’re finished when everything is universally moistened, without dry patches.

Allow the dough to rise at room temperature until it begins to flatten on top, approximately 2 hours (we take longer for our dough to rise because of using cooler water).  If your home is cooler, it may also take longer.  Then DO NOT PUNCH DOWN THE DOUGH.  With this method, the authors write that you’re trying to retain as much gas in the dough as possible and punching it down knocks out gas and will make your pizzas and flatbreads dense.

After rising, refrigerate and use over the next 14 days.  The dough will develop sourdough characteristics after more time.  Fully refrigerated dough wet dough is less sticky and easier to work with than dough at room temperature. 

So the first time you try their method, they write, it’s best to refrigerate the dough overnight, or at least 3 hours.  Once it’s refrigerated, the dough will collapse, and it will never rise again in the bucket.  That’s normal!

So ... there you have it!  It’s become my new favorite way to make pizza dough - and boy do we have some fun recipes and cooking methods piling up!  So there’s lots more coming along that shows all the next stems, including how we take this dough and turn it into restaurant-quality pizza at home - no kidding!!

OH - by the way, because this dough isn’t enriched with eggs, milk, etc., you can add a small amount of this dough to future batches to dramatically increase the flavor.  You don’t even need to wash the buckets in between in order for the additional flavors to be used from the clinging pieces of leftover dough.

P.S. - Click HERE for the Pizza, Breadstick & Sandwich Recipe Index