Plenty Sweet Life

Grandma's Recipes One By One!

Pizza Dough

on May 8, 2015

This recipe for Pizza Dough is a staple for our family. This is not Grandma’s recipe, although both she and Grandpa did like pizza now and then. My mom gave us a pizza stone several years ago and it came with a little recipe book that included this recipe. I have even made a batch of this dough, put it in freezer bags, and put it in the freezer for future use. I just take it out of the freezer, defrost in the microwave for a minute or so, preheat the oven with the dough sitting on top of the stove, and the dough is usually thawed and ready to go by the time the oven is preheated. Freezing it isn’t the best way to go (making it fresh is always better), but a fast way to get dinner pulled together, and better than waiting for the dough to rise an hour when you’re really hungry. I don’t usually have room to do this because my freezer is usually full, but you could also freeze the dough par-baked and ready to go. That would be even faster.

Pizza Dough

Pizza Dough 2

This makes a tasty crust.

Here is the recipe as I made it:

Pizza Dough

Combine in mixer (I use my big mixer, but you can certainly do this by hand):

1 1/2 cups flour

1 package of dry yeast

1 teaspoon sugar

1/2 teaspoon salt


1 cup warm water (I just use hot water right from the tap)

2 Tablespoons olive oil

Beat 3 minutes.

Stir in additional 1 1/2 cups flour.

You can turn it out on counter and knead it for 10 minutes, but I keep it in mixer and use the dough hook for 5 minutes or so.

Use remaining 1/2 cup flour as needed to keep it from sticking.

Dough should be smooth and elastic, but not sticky.

Shape in a ball and put in a greased bowl, turning over so the greased part of dough is on top.

Cover with plastic wrap and let rise 45-60 minutes.

This makes 2 large crusts (when my kids were growing up, this got us through many birthday parties and sleepovers making individual mini pizzas) and you can freeze it at this point, if desired.

You can bake the pizza at 450 degrees for 10 minutes or so to par-bake, then add toppings and bake another 10 minutes or until pizza is done to your liking.

This time of year, I do our pizza on the grill:


I grill the dough on one side first.


Then I take it off the grill, flip it over, put toppings on the grilled side, and then put back on grill to cook the bottom side while melting the cheese on the top. I use a tray or baking sheet to flip it over and carry back it and forth into the kitchen to add the toppings.


This is my own version of a Margherita pizza: olive oil on crust, minced garlic, thinly sliced tomatoes, thinly sliced fresh mozzarella, and fresh basil leaves. Here is the before and after cooking the bottom and melting the cheese.


This is the pepperoni pizza my husband made and you can see how the cheese melted when put back on the grill to cook the bottom (he did not use fresh mozzarella).


Doing pizza on the grill is another way to cook dinner and not heat up the house in the summer. Plus, it’s just good and tasty and makes a nice, crispy crust.


Try making your pizza on the grill. You’ll be hooked!


One response to “Pizza Dough

  1. mom says:

    Y U M ! ! !

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