My Pizza Dough Recipe

Here's a copy of the pizza dough recipe I use most every week. I use it not only for making pizzas, but calzones, cheesy bread, and French Bread. A photo follows at the end of the recipe.

What you need:

• 1 ½ Cups warm water (about 110 degrees)
• 3-3 ½ Cups flour (amount varies with humidity)
• 1 ½ tsp. Yeast
• 1 ½ tsp. Brown sugar
• 1 tsp. Salt (I use onion salt for more flavor. If you do this, you can omit the onion powder)
• 1 tsp. Garlic powder
• 1 tsp. Onion powder
• 1 tsp. Oregano

Putting it Together:

• Set your bread machine to the "Mix Dough" setting and then add the brown sugar, water, and yeast. Let proof for about 5 minutes
• Add 1 cup of flour and then olive oil, salt, garlic powder, onion powder, and oregano
• Start the machine and add the remaining flour ½ cup at a time. Let the machine incorporate the flour before adding more. Once all flour is added, make sure the dough is not too wet or dry (add flour or extra water as needed)
• Once the dough cycle is complete (about 1 hour 40 minutes), remove dough and gently roll into a ball
• OR remove dough from machine after it is finished kneading- about 20 minutes- and place in a large, oiled, bowl. Cover with oiled plastic wrap and place in a warm area until doubled- about 1 hour), then remove dough and gently roll into a ball
• Let rest for 10 minutes and then you are ready to create your pizza
• You will have enough dough for 1 very large pizza or 2 smaller ones. Also, you could get 2 smaller pizzas and 2 calzones out of this recipe.

Here are a few ideas for you...

Taco Pizza

How to Make Calzones

My Version of Papa Murphy's Cheesy Bread


Here's a photo of the dough after it's been "de-fluffed" and shaped. This is the photo I used for the Cheesy Bread, so the dough is in a log shape. If you are making two pizzas with this recipe, then the log shape is fine, as it makes it easier to divide. If making one pizza, the dough should be in a ball shape.

My Version of Papa Murphy's Cheesy Bread

As you may know, I am a huge fan of Papa Murphy's Pizza. I believe that they have some of the best pizza around (minus my old favorite Chicago Connection). However, during these tough economic times, it is not always feasible for us to go out and grab one of their take-and-bake pizzas and cheesy breads to enjoy, so I do the next best thing and make my own. So, enough of the blathering and on to the recipe.



What you need...

• Garlic sauce...1 recipe ( you may not use the entire amount, but it will come close). Also, be sure to make the garlic sauce at least 2+ hours in advance. Here is My Version of Papa Murphy's Garlic Sauce, that you can use

...and for the Pizza Dough

• Warm water...1 ½ cups (about 110 degrees)
• Flour...3-3 ½ cups
• Yeast...2 ½ tsp.
• Brown sugar... 1 tsp.
• Salt...1 tsp.(I use onion salt for more flavor. If you do this, you can omit the onion powder)
• Garlic powder...1 tsp.
• Onion powder...1 tsp.
• Oregano...1 tsp.

Putting it Together
• Set your bread machine to the "Mix Dough" setting and then add the brown sugar, water, and yeast. Let proof for about 5 minutes
• Add 1 cup of flour and then olive oil, salt, garlic powder, onion powder, and oregano
• Start the machine and add the remaining flour ½ cup at a time. Let the machine incorporate the flour before adding more. Once all flour is added, make sure the dough is not too wet or dry (add flour or extra water as needed)
• Once the dough cycle is complete (about 1 hour 40 minutes), remove dough and gently roll into a ball
• OR remove dough from machine after it is finished kneading- about 20 minutes- and place in a large, oiled, bowl. Cover with oiled plastic wrap and place in a warm area until doubled- about 1 hour), then remove dough and gently roll into a log-shape

• Using a knife or dough cutter, slice even pieces from the dough (about 10-12 slices)
• Take each slice, place on counter, and roll out lengthwise into a rope (about 12 inches)

The first tray...

• Place 2 inches apart on parchment-covered baking sheet and repeat with each slice
• Using a pizza cutter, cut each piece in half

• Cover with lightly oiled plastic wrap and let rise in warm area for 30 minutes
• Shred cheeses and mix together
• Set oven to 425°
• Once doubled, slather each piece liberally with garlic sauce
• Cover liberally with cheese

Dough is covered in sauce and cheese is being applied...

• Bake for 12-15 minutes, until lightly browned
• Enjoy!

These store well in the refrigerator and also freeze very well. To reheat, pop in the microwave on high, for 20 seconds. You might also want to try putting a slice of salami on them.