Pizza Dough

Nutrition of Each Pizza

Note: Make Four 10-12 inch pizzas

  • 417 calories
  • 2g fat
  • 0 cholesterol
  • 1166mg sodium
  • 0mg potassium
  • 84g carbohydrates
  • 4g fiber
  • 1g sugar
  • 11g protein

Items Needed


Regular Dough Ingredients

  • 1½ cup water (105°F-115°F)
  • 1 package (2¼ teaspoons) active dry yeast
  • 3¾ cup all purpose flour
  • 2 teaspoon kosher salt
  • 1 teaspoon sugar

Whole Wheat Dough Ingredient Option

  • 1½ cup water (105°F-115°F)
  • 1 package (2¼ teaspoons) active dry yeast
  • 3½ cup whole wheat flour
  • 2 teaspoon kosher salt
  • 1 teaspoon sugar

Optional Ingredients

  • 2 tablespoon – extra virgin olive oil (Not needed if cooking pizza in a wood-fired pizza oven)’


  • gram scale
  • large bowl
  • whisk
  • spatula
  • parchment paper
  • rolling pin
  • baking sheet (optional: for oven)
  • cutting boards


Make The Dough

  1. Combine liquid ingredients and whisk until foamy – Let sit for 10 minutes until dry yeast is fully dissolved
    • 1½ cup warm water (105°F-115°F)
    • 1 package (2¼ teaspoons) active dry yeast
    • 1 teaspoon sugar
  2. Combine dry ingredients
    • 3¾ cup all purpose flour
    • 2 teaspoon kosher salt
  3. Combine liquid and dry mixtures and knead dough for 7-10 minutes.

Add Flavor

  1. Place olive oil in a deep bowl, place dough into bowl and coat the dough with olive oil. Then cover top of bowl with plastic wrap.
  2. Allow the dough to rise in a large deep bowl at room temperature for 1 hour at 75°F-85°F , then determine next steps:
    • Slow: let sit of an additional 24 -48 hours in the refrigerator. (Most complex flavors)
    • Medium: let sit of an additional 8 hours at room temperature
    • Quick: let sit of an additional 30 minutes in a warm place (75°F-85°F)
    • PRO-TIP: Olive oil is not needed if you are using a wood fired over. Also, once the pizza dough has risen you can freeze it for later use

Pizza Making Time

Create 4 Individual Pizza Dough’s

  1. Remove the dough from the bowl on a flour dusted surface and divide dough into 4 even balls.
    • PRO-TIP: Try to not push the dough down keep the air pockets you created.
  2. Place each ball into its own bowl and let rise for 15 minutes – 2 hours.
  3. Cut a 18″ piece of parchment paper and add cover the top of the parchment paper with  all purpose flour.
  4. Place the dough ball on the center of the floured parchment paper and roll the dough flat.
    • PRO-TIP: Use a cutting board to support the pizza under the parchment paper to move it around. 
  5. Optional: Once the pizza dough is flattened to your liking let sit for 5 minutes.

Personalize Ya Za

  1. Preheat
    • Oven – 475°F, this can take anywhere from 15 minutes – 1 hour so be aware.
    • Grill – 400°F
  2. Optional: Check the pizza dough if it is too thick flatten the dough again. then Brush edges of dough with olive oil and let rise for 10-15 minutes.
  3. Add toppings.
    • Tomato Paste
    • Tomato Sauce
    • Cheese
    • Toppings
  4. Bake Pizza for 10 – 15 minutes.
    • PRO-TIP: Use parchment paper and a cutting board to easily move the pizza into the oven/grill. You can leave the parchment paper in the oven/grill until the pizza is firm enough to remove it. Usually only takes 1-2 minutes

Save For Later Tips

Freezing Instructions: (Good for up to 3 months)

  1. Divide dough into portion sizes
  2. Place on parchment paper uncovered in the freezer for 15-20 minutes
  3. Remove from freezer and place into individual freezer bags

Thaw Instructions

  1. Thaw Pizza dough in refrigerator for 5-6 hours
  2. Let the dough sit at room temperature for 30 minutes before jumping in where you left off above.


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