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“This makes enough for four 12-inch Margherita pizzas, 2 8" square Sicilian-style or for 15 4" calzones. Nothing like real homemade pizza crust baked on a stone.”
24hrs 15mins
4 pizzas

Ingredients Nutrition


  1. Dissolve yeast in water, set aside.
  2. On a clean counter top or tabletop, toss by hand the flour and salt.
  3. Making a well in the dry mixture, pour in the yeast and water.
  4. Begin mixing it around, again with your hands, adding flour as needed until it forms a sticky dough.
  5. Flour an area for kneading.
  6. Move the dough to the floured area and knead until smooth and elastic.
  7. Place the dough in a lightly oiled bowl, turn to coat and cover.
  8. Set the bowl in a warm draft-free spot for 1 1/2 hours to rise.
  9. Turn dough out of bowl, punch down.
  10. Divide into 4 rounds.
  11. Lightly oil a baking sheet and place the 4 rounds on the sheet.
  12. Cover with plastic wrap pressed right down around the dough.
  13. Put the dough in the refrigerator for 12 to 24 hours until it has doubled in bulk.
  14. Punch down the dough and use as desired.

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