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Pizza Dough 2


I've tried and tested this recipe a few times. I think others may enjoy it. Note that this process takes a little more than 4 hours.


  • 2 1/2 teaspoons active dry yeast
  • 1 1/2 cups warm water or beer (115 -120 degrees F; 46 - 48 degrees C)
  • 4 cups all-purpose flour
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 3 tablespoons granulated sugar
  • Italian seasoning
  • Basil
  • Oregano
  • Parmesan cheese (100% grated)


  1. Pour the warm water or beer into the bread machine pan and add the yeast and olive oil. Stir until dissolved. Let sit to allow the yeast to mature for about ten minutes. Pour in the flour, salt and sugar. Add in desired seasonings. Italian seasoning and parmesan cheese work well. Turn on bread machine to the dough setting. After the complete dough cycle is finished (1 hour 45 minutes), place dough in a large bowl that has been coated with olive oil and cover the bowl with plastic wrap. Allow the dough to rise for about another hour.
  2. Remove the dough from the bowl and cut in half with a knife. Knead the dough balls a little by hand. Place both balls in separate large bowls that have been coated with olive oil. Cover the bowls with plastic wrap and allow the dough balls to double in size (about an 1 to 1 1/2 hours).
  3. After this second rising time, each dough ball should yield enough to cover a 12 x 16-inch pan when rolled out. The dough would be about 1/8-inch thick.
  4. The dough balls may be frozen. Knead the balls to about the size of a soft ball and place the dough balls in separate zip-type bags that have been coated with olive oil. When thawing, remove the dough balls from the bags and place in separate large bowls that have been coated with olive oil and cover with plastic wrap. Allow the dough to thaw at room temperature. As the balls thaw, they will continue to rise a little. Allow at least 4 hours to thaw prior to use.

Shared with by Wes.

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