Easy Pizza Dough Recipe

May 31, 2016

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1In a large bowl, dissolve the yeast in 1/2-cup warm water. Allow the yeast to proof until it is foamy, about 10 minutes.

2Add the remaining 1-cup of warm water, combining it well with the yeast mixture. Add 3 cups of the flour and the salt. Mix the dough with your hands or use a mixer with a dough hook, adding the remaining flour as needed to make dough that holds together.

3On lightly floured Dough EZ mat, knead dough for about 10 minutes until the dough is soft and not sticky. Lightly grease a bowl with the olive oil. Put the dough in the bowl and turn a few times to coat with the oil. Cover the bowl tightly with plastic wrap and let it rise for 2 hours in a warm place. 

4Preheat the oven to 425ºF.

5If using baking stones, preheat the stones in a 500ºF oven for 20 minutes. Just before placing the pizza on the stone from the baking peel, sprinkle each stone with a handful of cornmeal.

6Punch down dough. Sprinkle lightly with flour on both sides. Place inside Dough EZ mat. Roll out dough, using circle guides to achieve desired size. Transfer to pizza screen, dusted pizza peel or stone.

7Top with favorite sauce and toppings.

8Bake for 25-30 minutes. Cook until top and bottom crusts are nicely browned and desired crispness is attained.

9Margarita Pizza: Tomato sauce, slices of fresh mozzarella, and fresh basil.

10White Pizza with Roasted Garlic Bechamel Sauce: White Sauce (See below: Bechamel sauce), slices of fresh mozzarella, Parmesan and or Fontina cheese, dollops of ricotta cheese, roasted garlic cloves, fresh basil and sprinkle of dried oregano.


1 1/2 tsp Active Dry Yeast

1 1/2 cups Warm Water (110°F - 115°F)

3 1/2 cups All-Purpose Flour

1 tbsp Virgin Olive Oil


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