• Basic Pizza Dough -Scotty

Basic Pizza Dough -Scotty


1 packet (2-1/4 teaspoon) dry active yeast (or the equivalent of dry yeast)

350 grams of warm (but not hot - about 110 degrees F) water

Pinch of sugar (optional)

500 grams Double 00 (zero) pizza flour 

10 grams fine sea salt 

olive oil (optional)


Basic Pizza Dough


Scotty combined a few different recipes to come up with this one.  

Scotty's  "extra" notes include:
1. Sometimes I add a touch of olive oil to the dough, before adding the flour and salt 
2. Usually add a pinch of white sugar to the water/yeast mixture. Helps to make sure the yeast is happy.

This method also makes the least amount of mess and dirties the least number of dishes. Very important!


#1: Place warm water into the mixer bowl - keep in mind that the bowl will cool the water.

#2: Add Yeast (and sugar) and wait 5 minutes. Mixture should start to bubble. 

#3: With dough hook in place, add the flour/salt

#4: Stir for 1 minute

#5: Reduce speed to #2 for 4 minutes

#6: Turn off and cover with kitchen towel in place

#7: Rest for 10 minutes

#8: Turn on for 3 more minutes at #2 speed

#9: Dough should be silky smooth

#10: Store covered in fridge overnight or on the counter at room temp for 5 hours. Dough is now ready to use, or kneed into balls a freeze for later use.