Stefano's Pizza Dough

Updated: Dec. 10, 2013.

Stefano has perfected his pizza dough--he started making pizza when he was in high-school. Try his recipe for a quick homemade crust and you may never buy pre-made dough again.

For a more traditional Italian-style pizza dough, use "00" flour for the all-purpose flour and use 25 grams of fresh yeast for the active dry yeast. Look for these in Italian grocery stores. Semolina adds a nice texture to the pizza crust, if you don't have semolina, use ½ cup of all-purpose flour instead.


2 to 2 1/4 cups all-purpose flour
½ cup semolina
1 cup warm water
2 tsp. active dry yeast
1 tsp. sugar
1 tsp. salt


In a bowl combine 2 cups flour, semolina, and salt. Set aside.

In another bowl dissolve yeast and sugar in warm water. Let sit until foamy, about 5 to 10 minutes.

Stir the yeast mixture into the flour mixture. Form into a ball. Remove from bowl and knead until smooth and elastic, about 7 to 8 minutes, adding more flour if dough is sticky.

Put the ball of dough in an oiled bowl and cover with plastic wrap. Store dough in a warm place until it doubles in volume, about 30 to 40 minutes.

Punch down dough. Cut dough in half. Roll each piece out to form a 10-inch round. Alternatively, make one party size pizza (about 18-inch x 24-inch, depending on how thin or thick you prefer your pizza crust.)

Preheat oven to 425 degrees F.

Top the pizza dough with tomato sauce, cheeses and/or your choice of toppings. (See Stefano's Grilled Vegetable Pizza or Meat Lovers' Pizza for topping ideas.)

Bake pizza until crust is golden brown and crisp, about 15 to 20 minutes.

Yield: Makes two 10-inch round pizzas or one 18-inch x 24-inch party pizza or 1 1/2 pounds pizza dough.