Tuesday, April 27, 2010

Recipe: Domino's Pizza Dough

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A stand mixer or food processor will make putting this recipe together a breeze, but they're not necessary if you're willing to put in a few minutes of hand kneading. I've adapted this recipe from the pizza crust recipe in Mark Bittman's How to Cook Everything, but I've adjusted the quantities to create two Domino's sized crusts.

5 cups flour (600 grams)
3 tsp. instant yeast
2 tsp. salt
3 tbsp. extra virgin olive oil
1 2/3 cups water
Special equipment:
Stand mixer or food processor if not kneading by hand

*A note about flour: I've only recently realized how much of a difference measuring flour by weight makes in baking recipes. Measuring only by volume, you will likely end up with too much flour and hence, need to add too much water. If you don't have a kitchen scale, I've found that a really compacted cup of flour (as if you were measuring brown sugar) is about 200 grams, so use three really compacted cups to get 600 grams.*


Either in the stand mixer bowl, food processor, or a large mixing bowl, mix all of the dry ingredients (flour, yeast, salt) together. Add the olive oil to a cup containing all the water, turn your machine on low (just make a well in the mixture if you're mixing by hand) and slowly pour in the liquid ingredients. When you get down to the last 1/2 cup of water, pause and see how the dough is coming together. It should be very moist but not look like it will stick all over your hands once you pick it up. Add the last of the water depending on how sticky it looks.

Let the mixer run for about a minute, or knead the mixture by hand for 2-3 minutes. If using a machine, turn the dough out onto a floured surface and knead by hand 3-4 times to absorb a little more flour on the outside. Divide the dough into two portions and form each one into a ball. If you're making pizza right away, place the balls on a floured surface, sprinkle a little more flour on top, and cover with plastic wrap.

Let the dough rise 1-2 hours until about doubled in size. If it doesn't rise that much, don't worry, you're just going to deflate most of it when you form the crust anyway. Now you're ready to make pizza!

Cooking for One

This tip is useful for anyone who wants to make pizza quickly and with minimal mess. You can make the dough earlier in the week and just store it in the refrigerator. Instead of covering the dough with plastic wrap and letting it rise, put each ball into a large plastic bag (definitely use a large one - it expands in the fridge as well!) When you're ready to cook, bring the dough up to room temperature by letting it stand on the counter top for 1-2 hours, or submerging the plastic bag in warm water as if you were defrosting meat. It's important that the dough be at room temperature when you use it or else it will be very difficult to to get it to stay stretched out. I've even microwaved dough for 30 seconds or so when I realized it was still a little cold!

You can also freeze the dough for up to several months - just keep in mind that it will take much longer to come back to room temperature! Sometimes I'll pull the dough out of the freezer at the beginning of the week and use one of the above methods to get it to room temperature several days later when I want to bake it.


  1. how thick and how large should the crust be, also should you pre cook the crust a little or make the entire pizza then cook it. So should i make the dough as thin as possible or about a 1/3rd inch thick.

  2. 1 1/2 pound ball of dough makes an 16-18" and 1 pound makes a 12-14" Medium

  3. how many pizas can you make with this