A break from editing: My pizza dough recipe

I’m not much into cooking and even less into baking (I say as I pull a cake out the oven–I swear this is the first time I’ve made a cake from scratch in my adult life). I am, however, really into pizza. A couple times a month, I make pizza from scratch the way my daddy taught me. It is sooo yummy.

My dad’s dough recipe, though, has been a bit finicky for me. Sometimes it comes out great, and sometimes it comes out a big sloppy mess. Maybe that’s me not counting out four cups of flour accurately (I pretend I’m the Count from Sesame Street. “One cup of flour, ah ha ha!”—no really. I’m not joking. I do that.), or maybe it’s the recipe. Either way, I have been messing with his dough recipe for years, and I think I’ve finally got a version I like that consistently comes out stretchy and easy to work with. 

Cindi’s Version of Dad’s Pizza Dough

1 ½ cup warm water (measured with dry cups)
1 ¼ tsp yeast
1 tsp sugar
1 tsp sea salt
1 tbsp olive oil
1tsp basil
1tsp oregano
1 tsp parsley
4 ¼ cup flour (all purpose, unbleached)

Use pizza dough cycle on bread maker

To make pizza:

Spread dough out on a cookie sheet. Add slices of mozzarella right on top of dough. Crush a 14.5 oz can of whole peeled tomatoes on top and spread evenly over mozzarella. Season pizza. Cook on bottom-most oven rack, no preheat. 425 degrees.