Yield
Makes 2 (14-inch) pizza crusts

How to Make It

Step 1

Combine yeast and 2 cups warm water in a 2-cup liquid measuring cup, and let stand 5 minutes.

Step 2

Combine yeast mixture, 3 cups all-purpose flour, whole wheat flour, next 3 ingredients and, if desired, cheese in a large mixing bowl; add 1/2 cup olive oil. Beat at low speed with an electric mixer until blended, stopping to scrape down sides as necessary. Stir in enough remaining all-purpose flour (about 1/3 cups) to make a stiff dough. (Dough will be smooth.)

Step 3

Place dough and 1 tablespoon oil in a large lightly greased bowl, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until dough is doubled in bulk. Punch dough down.

Step 4

Turn dough out onto a lightly floured surface, and knead 4 or 5 times. Divide dough in half, and shape into balls. Roll each ball into a 14-inch circle on a lightly floured surface. Place one 14-inch circle onto a lightly floured pizza peel; brush with 1 tablespoon oil, and prick with a fork. Add toppings to pizza dough.

Step 5

Place pizza gently on floor of brick oven. Repeat procedure with remaining dough circle, and place on floor of brick oven.

Step 6

Bake each pizza at 500° for 5 to 7 minutes or until browned and bubbly.

Step 7

Note: To bake in a conventional oven, place dough on a lightly floured pizza stone or baking sheet, and bake at 475° for 10 to 12 minutes.

Step 8

To freeze: Divide risen dough in half before kneading, and wrap in plastic wrap. Place in zip-top freezer bags; freeze up to 3 months. Thaw overnight in refrigerator.

Southern Living Garden Guide 2004

Ratings & Reviews

matthewspann's Review

KateMSchmidt
December 10, 2013
It's a great recipe, it just needed some tweaks before it would work right for me. Let the dough rise for 30 min, then spread on parchment paper and cover with plastic wrap. Let this sit for 15 min and re-rise. Slide the the uncovered dough on a preheated stone at 450 deg. Cook for 3-5 min, then remove from the oven and top with sauce and your toppings of choice. Return to the stone and bake for an additional 9-11 min.

tastic's Review

matthewspann
April 14, 2012
This is NOT brick oven pizza dough. It is very bready and doughy, not how a brick oven pizza should be. It may be good if you prepare a pizza oven style, but in a brick over with very high temperatures the bottom will burn well before the dough is done cooking on top.

KateMSchmidt's Review

tastic
January 20, 2009
I have tried out a couple of pizza dough recipes and none of them were ever worth the time it took making them. However, this recipe is AWESOME! It is delicious and easy to make. Make sure to not make your crust too thick because it rises A LOT when you bake the pizza. When I made it, I froze half of it and made another pizza a few weeks later, and honestly I think it tasted even better. Gave it a chance for the spices to soak in I guess. I am making it tonight, because I love it and its a lot better than any delivery. And I did not alter it at all when I made it before(except I think I had to cook it a teeny bit longer because I made it thicker) Enjoy!