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Pizza Dough Recipe


A good old fashion pizza dough recipe


  • 4 1/2 c. unbleached high-gluten, bread, or all-purpose flour, chilled - 20.25 oz.
  • 1 3/4 tsp. salt - .44 oz.
  • 1 tsp. instant yeast - .11 oz.
  • 1/4 c. Olive Basin Extra Virgin Olive Oil - 2 oz., optional
  • 1 3/4 c. ice cold water, 40° - 14 oz.
  • Semolina flour or cornmeal for dusting


Mix dry ingredients, then add wet. Mix until dough climbs hook if using a mixer with a dough hook, or fold dough over and over by hand until gluten is apparent. Dough will bounce back after making imprint. Allow to rise in the refrigerator for 1 day or until it doubles in size. Punch down the dough and weigh out 6 oz. of dough. Dust with flour and roll out. Dust with corn meal and place on sheet tray. Top with your favorite toppings and bake until crust is baked to desired doneness.

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