Total Time
1hr 20mins
Prep 1 hr 10 mins
Cook 10 mins

You can also knead this by hand if you do not have a mixer.

Ingredients Nutrition


  1. Dissolve the yeast in the water until foamy (about 10 minutes).
  2. Place in mixer bowl and add salt, herbs, dried tomatoes and flour.
  3. Knead on low (speed 2 on Kitchen Aid) until ball forms and climbs up dough hook (takes about 5 minutes).
  4. Place in bowl that has been sprayed lightly with cooking spray.
  5. Cover and set in a warm place to rise (1-2 hours).
  6. Makes a crust for a large (12" or more) pizza.
  7. You can probably knead this by hand for 10 minutes and get the same results.
  8. I topped the pizza with onions I dredged in flour and lightly sauteed in some cooking spray and some cooked, sliced potato.
  9. Baked on a perforated pizza pan for 20 minutes at 425F.
Most Helpful

This was really good--I used mostly wheat flour and doubled the recipe. USed oregano and garlic powder, as well as a little minced garlic, AND the sun-dried tomatoes called for in the recipe. I have made this twice now and both times I thought it was very good. I topped one pizza (since I doubled it I had two pizzas) with pesto and tomatoes and mozzarella cheese, and the other pizza with plain pizza sauce, tomatoes and yellow squash. Thanks for the great recipe Evangelia!

spatchcock July 11, 2002

OOPS!! I also made pizza sauce tonight and combined my reveiw for that...the shiraz has nothing to do with this recipe! pardon my air-headed-ness. (thats how good this dough is)

abbilyn March 07, 2008

This turned out to be a very tender and crispy pizza dough. We wanted a dough that would work for pizzas on the seen on a food network show...these worked great! They didnt stick to the grill and were the perfect texture for any style of cooking. A few changes...I didnt have bread flour.only regular..soo rising time took a tad longer (no worries though cause I knew what was up) and we didnt do the sun dried tomatoes. We will deffinately be repeating this recipe. Note...texture was not initially what I expected but that may be why it was a nice crisp dough.

Denise Powell July 11, 2007