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Never Fail Pizza Dough

September 25, 2009

Wild mushroom, Gruyere, and white truffle oil

Tomato, basil, mozzarella, and Parmesan

Friday night is flatbread (a.k.a. pizza) night at our house. We make them with whatever happens to be in season, in our pantry, or in our fridge. The dough is simple and consistent, and it goes together in under 20 minutes. We tried more than six different dough recipes before we committed to the one below. It never disappoints! You can also play around with the flour combinations. Our current favorite is half spelt and half bread flour.

Never Fail Pizza Dough

Makes two 14″ thin crusts.


2 1/2 – 3 cups flour (all-purpose, bread, spelt)
1 1/2 tspn. salt
1 pkg active dry yeast (.25 oz or 2 1/4 tspn.)
1 cup warm water


  1. Combine 2 cups of flour, salt, and yeast in a large bowl.
  2. Make a well in the center. Pour in the water and stir with a spoon until a dough forms. Add additional flour 1/4 cup at a time and mix by hand until the dough can be handled without sticking to your fingers. Note: You may not need all the flour.
  3. Turn dough out onto a lightly-floured surface and knead until smooth – about 6-8 minutes. If dough gets sticky, add more flour a little at a time.  (If your bowl is big, you can probably knead the dough in the bowl.)
  4. Lightly coat another mixing bowl with olive oil. Place the dough ball in the bowl turning once to coat the top and bottom of the ball with oil. Cover with a plate or clean towel and place in a warm place until doubled in size (approx. 45 minutes).
  5. Preheat oven to 475°F.
  6. Divide dough into two equal portions. Roll and stretch dough until it fits your pizza stone or pan. Prebake plain crust for 6 minutes.

Now the real fun begins: add the toppings of your choice and bake until the crust edges are golden (approx. 12-14 minutes).


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