“This recipe is written to be prepared on a heavy-duty stand mixer although it may also be made by hand successfully. This is one of my favorite pizza dough recipes it produces a tender crust with lots of flavor. I have tryed many over the years, but this recipe is the one that comes close to a pizza restaurant-style crust, well for me anyway! The Italian seasoning and Parmesan cheese are only optional I like to add in both for flavor, the prepared dough may be covered and refrigerated for 24 hours *after* punching down or may be frozen to be used later --- see my Kittencal's Pizza Sauce *or* Kittencal's No-Cook Pizza Sauce or Marinara Dipping Sauce
1hr 55mins
1 large pizza

Ingredients Nutrition


  1. Proof the yeast with 1 cup warm water and 2 teaspoons sugar for 10 minutes until foamy.
  2. Meanwhile in the stainless steel mixing bowl, add in all-purpose and bread flour flour 2-3 tablespoons olive oil, salt, grated Parmesan cheese and Italian seasoning (if using).
  3. When the yeast is proofed add to the mixing bowl along with 1/2 cup warm water.
  4. With kneader blade attached to the stand mixer, begin mixing ingredients for about 1 minute, adding in more all purpose flour as needed (1 tablespoon at a time).
  5. Continue to knead dough (for about 8-10 minutes) to create a smooth, semi-stcky dough that holds around the kneader blade (adding in more all-purpose flour as needed, but don't add in too much flour!).
  6. Stop machine, cover bowl with a clean tea towel, and let rest for 10 minutes, (this is important!).
  7. Remove dough to a lightly-floured surface, and knead gently for about 20 seconds, the dough will come together nicely.
  8. Place the dough into a well-oiled bowl (I just use the same bowl).
  9. Cover with plastic wrap or a clean tea towel in a warm place for 60 minutes until dough has doubled in size.
  10. At this point, you can cover the bowl tightly with plastic wrap and rise the dough overnight in the fridge.
  11. Punch down and remove from bowl, separate the dough in half for two smaller pizzas or leave in one piece for an extra large pizza.
  12. Cover the dough and let rest for 5-8 minutes (this will allow for easier shaping).
  13. Roll the dough out with a rolling pin on a floured surface into a circle, and place on a pizza pan coated with non-stick spray.
  14. Trim the dough that is hanging around the edges (I use a pizza cutter for this).
  15. Spread with pizza sauce and then shredded cheese, then top with favorite toppings.
  16. Bake as desired.

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