Pizza Dough

Pizza Dough

In a typical week, no meal excites me more than pizza night.

This is also the only meal that my 4-year-old insists on helping me with; he loves stretching out the dough and watching his pizza cook in the oven.

I also told him early on that a good chef is always tasting the food; he’s equated this with grabbing a few shreds of cheese off of each pizza before it goes into the oven to make sure it, “tastes right.”

Our go-to is fairly simple, but tastes so good every time.

We form the dough and throw it into a 550°F/290°C oven for a few minutes to set the dough (skip this if you don’t like the end product a bit crispy).

As a side note, I started out putting corn meal on the pizza peel to keep the dough from sticking when transferring to the oven. As my long-time replacement to this process, I can’t say enough good things about parchment paper. It makes the transfers so easy, it keeps the pizza stone clean, and surprisingly, it doesn’t engulf in flames at 550°F/290°C for 10-20min.

Once a bit bubbly, we take the dough out and cover with a few spoons of homemade sauce and a bag of organic shredded mozzarella from Trader’s Joes.

Then it goes back in the oven for 10-15min until it looks like the picture above.

Once out of the oven and before slicing, drip a nice olive oil over the top, grate some Parmigiano-Reggiano cheese, and sprinkle some oregano – then slice & serve.

I always like to make enough so that there are leftovers; there’s something so good about cold, next-day pizza.


Let’s talk about flour. My favorite flour to use for pizza dough right now, and in general, is Cento Anna Napoletana Tipo “00” Extra Fine Flour. I order a 5kg bag from Amazon every 4-5 months or so and that works out to about 2 pizzas a week.

Any flour that you have will work, but there is a bit of nuance between the flour/water ratio depending on the brand, type, etc. If you’re unsure, always start with a bit less flour and add more in until the dough is of a consistency that you like.

The Dough