1 Dough 3 Pizzas
1 Dough 3 Pizzas
The most versatile dough that can be used for 3 different types of pizza. Each is unique in style, beginner friendly, and tastes dope.


  • 245g or 1c warm water (86F/30C)
  • 20g or 1.5tbsp olive oil
  • 4g or 1 rounded tsp instant yeast
  • 7g or 1 1/2tsp sugar
  • 375g or 2 2/3c AP flour (11.7% protein)
  • 9g or 1 1/2tsp salt

Into bowl of stand mixer with dough hook, measure water, olive oil, yeast, sugar, sugar, salt. Mix on low 3 min. Increase speed to med-high & continue mixing 4 more min until dough clears sides of bowl. Transfer dough to oiled bowl & let proof covered at room temp, 45 mins. Do 4-5 stretch & folds and 5-6 slap & folds shown @2:12. Cover, refrigerate to ferment, 6-24 hrs.


If you don't have a stand mixer, mix ingredients in food processor for 5sec -OR- using a spoon to combine followed by a wet hand. Proof covered at room temp, 30 minutes. Complete 1 set of 4-5 stretch & folds + 5-6 slap & folds shown @2:46. Allow to sit covered at room temp for another 15 minutes then complete another set of stretch & folds + slap & folds. Cover, refrigerate 6-24 hrs.


  • 1/4c ish of olive oil
  • 28oz can crushed tomatoes (about 800g)
  • 7g or 1 1/4tsp salt
  • Chili oil (1tbsp Calabrian chili's + approx 4tbsp olive oil, mixed)

Place dough onto floured surface & roll away from you. Place on parchment lined & floured sheet tray, cover & proof at room temp, 90 min. Place dough + parchment on pizza peel (or back of baking tray). Drizzle with approx 1/4c oil. Press &dimple out dough with fingertips as shown @3:40.

For the sauce, mix crushed tomatoes and salt and spoon generously over dough. Load dough into preheated 550F/287C on preheated pizza stone/steel (sheet tray works too - just watch for burning on the bottom). Bake 14-18mins. Drizzle with chili oil.


  • Olive oil (10g/ 3/4tbsp for sauce + 4-5 glugs for pan)
  • 400g or 2c crushed tomato (about 1/2 28oz can)
  • 25g or 1tbsp tomato paste
  • 3g or 1/2tsp salt
  • 5g or 1 1/4tsp sugar
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • clove garlic, minced
  • Full fat mozzarella, shredded
  • Toppings

Oil a well-seasoned 12" cast-iron skillet (4-5 plugs oil). Flip dough into skillet. Push dough to fill pan. Cover and let rise on counter for 90min.

For the sauce, mix 3/4 of crushed toms, tomato paste, salt, sugar, oregano & basil with immersion blender until smooth. Stir in remaining crushed tomatoes. Heat 10g olive oil in sauté pan over med high, add garlic & cook until starting to take color. Add sauce, lower heat to med & simmer for 15min to reduce.

Spread about 1/3c of sauce onto dough, sprinkle with shredded mozzarella, and your fav toppings. For me it's pepperoni, pepperoncini, fresh mozz, & parm. Bake in preheated 550F/287C oven, 18-20min. Transfer to stovetop burner for 2-3more min to finish browning bottom if needed.

HAND STRETCHED (New York/Neapolitan)

  • 28oz can nice crushed tomatoes (about 800g)
  • 7g or 1 1/4tsp  salt
  • Full fat mozzarella, shredded
  • Fresh basil
  • Whole milk fresh mozzarella
  • Olive oil
  • Flakey salt

For the sauce, puree tomatoes and salt.

Flip dough onto floured surface & divide into 2 320g pieces. Preshape as shown @9:44. Place shaped balls onto floured tray, cover & proof at room temp, 90 min.

Lightly flour dough ball & work surface, then use fingers to press dough out into a 7-8" circle with raised edge. Stretch dough further as shown @10:14. Dust pizza peel (or sheet tray) with semolina flour, then place dough onto peel.

Spread about 3 spoonfuls of sauce, leaving a small border for the crust. Lightly sprinkle with shredded mozz. Add basil & fresh mozz. Drizzle with olive oil and sprinkle with flakey salt.

Bake in 550F/287C oven on preheated stone/steel for 7-8min. You can also use baking sheet, but again watch bottom for burning with sheet.

Author, educator, musician, dancer and all around creative type. Founder of "The Happy Now" website and the online jewelry store "Silver and Sage".

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