Weston's Pizza Dough

Weston's Pizza Dough

For my premiere post on Lauren’s Kitchen,
I wanted to inject some flash and style.
So, here’s my recipe for pizza dough,
written in iambic pentameter.

(Except for the ingredients section)


  • 3½ c. Strong (Bread) Flour(or 3 c. Strong Flour and ½ c. Semolina Flour )
  • ¾ tbsp. Sea Salt
  • ¾ oz. package Dry Active Yeast
  • ¾ tbsp. Sugar
  • 2 glugs (2 tbsp.) Olive Oil
  • 1¼ c. Lukewarm Water

When making pizza dough, I feel compelled
to always make and knead the dough by hand.
With that said, feel free to use your mixer
or food processor to speed things up some.

Start by sifting the flour(s) and salt into
a large bowl or on a clean work surface.
Make a well in the middle of the pile
large enough to hold all of your water.
Pour the lukewarm water into the well.
Hopefully your makeshift flour dam will hold.
Add the sugar and oil to the water.
Then, add the packet of dry yeast and stir
the water until the yeast has dissolved.
Allow it to sit for a few minutes
until you begin to see the yeast foam.
Begin to stir the mixture with a fork
working in a little flour at a time.
As the dough begins to thicken nicely,
dust your hands with flour and begin to knead.
You want to knead the dough until it’s not sticky,
but still soft and springy and nice and smooth.
Now, place your dough into a large floured bowl.
Dust flour on top and cover with a cloth.
Leave the dough to rise for about an hour,
or until the dough has doubled in size.

Dust your work surface with all-purpose flour.
Remove the dough, and knead it some again.
Not too much, just to work out all the air.
Divide the dough into 3 equal parts.
Roll out each dough to your desired thickness.
I like my dough as thin as possible,
like an authentic Neapolitan pie.
Then spread your sauce evenly on the dough,
and cover with your favorite toppings.
Using a peel, place your pizza in a
500 degree preheated oven,
directly on the stone or baking sheet.
Bake until the crust is nice and golden,
and all the cheese is melted and bubbly.

Enjoy, and if you’re like us, you’ll never
want to call and order pizza again.