This is the recipe I make every Friday night for our “Pizza Movie Night”. As you can see from the unaltered video, the time start-to-finish for starting this dough is a little over three minutes. The ease and expediency of this recipe is why I have been able to maintain making this for my family so regularly for over a decade!

The olive oil gives the dough a lovely pliable smoothness, and gives it a “crisp” factor easily achievable in a conventional oven. Not everyone has a pizza oven!

This recipe makes 6 – 8 medium pizzas. As I publish topping recipes and ideas, please refer to this video on how to get your dough started if you want to use a mixer. If you do not have a mixer or do not want to use one, refer to my Flatbread/Pizza recipe that goes through the steps of making the recipe by hand. The quantity is half of this, as to be workable by hand, but they are the same recipes for the most part.


7 cups all-purpose flour

4 teaspoons yeast

1 tablespoon salt

2 2/3 cup warm water

1/2 cup olive oil

In a heavy duty mixer with a dough hook and on low speed, mix the flour with the salt and the yeast. In medium-sized measuring bowl, combine the water and the olive oil. Slowly pour the liquid into the flour mix, letting the dough hook work the ingredients into a dough. About two minutes.

Turn the dough ball onto a floured surface and give it a few turns and folds. Please see video. Cover with a clean, dry towel and let it rest and rise for 1-2 hours.

Most forthcoming pizza recipes I publish will be compatable with this dough recipe. Thanks for being here!!

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