Pizza Dough and Bonus Focaccia Bread

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

This recipe from Nick Stellino makes 2 large, thin pizza crusts or 1 crust and one loaf of bread, etc. It's a great, versatile dough. The same toppings used on a pizza usually work in the bread. Times are for making 2 pizza crusts up to the point of adding toppings.

Ingredients Nutrition


  1. Add yeast and sugar to water, whisk and set aside until foamy.
  2. Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
  3. Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
  4. Divide dough in half and roll out 2-12"to 15" pizzas; or 1 large 9" focaccia (using all of the dough); or 1 pizza and 1 small 5" focaccia; or 2 small focaccia.
  5. Bake topped pizza at 500° for 10-12 minutes.
  6. Focaccia: After first rising, knead desired ingredients into dough; suggestions are herbs, cheese, olives, sun-dried tomatoes, artichokes, garlic, onions or pesto.
  7. Pat and stretch dough into small or large rounds; place on oiled cookie sheet, cover with towel and let rise in warm place again until doubled.
  8. Just before putting bread in oven make indentations in the surface with your fingertips; if desired brush with olive oil and sprinkle with coarse salt; other suggestions are sesame seeds, beaten egg, flavored oils, pepper, sesame oil, rosemary or basil.
  9. Bake on cookie sheet or pizza stone until golden brown at 475°, 10-25 minutes depending on size and ingredients.
Most Helpful

I used an oiled perforated pan and the crust was just fabulous. I will definitely make this again, and I bet it's even better if the dough ages a bit in the frig.

Moonbeemz March 31, 2010

My husband's aunt turned me on to Nick Stellino and every recipe I have tried is absolutely mouth watering. This dough turned out perfect; I even made an extra batch just to have some in the freezer. The only thing different I experimented with was, I substituted two cups of the flour for two cups of wheat flour. It turned out delicious.

Lady_O October 29, 2009

Quick & easy! Prepared as directed, I got enough dough to make 1 each of large, medium, and small stromboli, plus 1 10" focaccia (mixed italian herbs into the dough after 1st rise, and drizzled with olive oil before baking). The focaccia is in the oven now, and it smells AMAZING! Thanks, SugarPea!

Stylin'Dog April 20, 2009