Learn how to make the best homemade pizza dough from scratch. This delicious pizza dough comes from Nancy Silverton’s recipe in her Mozza Book. It’s tender, chewy, crisp and delicious. This will be your favorite recipe. Make pizza at home in your own oven, or in a wood fired oven like mine.
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Simple, quick, no-cook pizza sauce:
My Brother making this recipe:
Wood Fired Pizzas:
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Nancy Silverton’s Pizza Dough
22 ounces warm tap water
1 teaspoon active dry yeast (.67 teaspoon instant yeast)
26 ounces unbleached bread flour, plus more as needed (I’ve used AP with good results)
1/2 ounce (1 tablespoon) rye flour, dark or medium
1 1/2 teaspoons wheat germ
1 1/2 teaspoons barley malt or mild-flavored honey, such as clover or wildflower
1/2 ounce (1 tablespoon) kosher salt
Olive oil for greasing the bowl
Sponge: combine 15 ounces of the water and the yeast in the bowl of a standing mixer and let it sit for a few minutes to dissolve the yeast. Add 13 ounces of the bread flour, the rye flour, and the wheat germ. Stir with a wooden spoon to combine the ingredients. Cover the bowl with a wet towel. Set the dough aside at room temperature (ideally 68 to 70°F) for 1 1/2 hours, if warmer, check after an hour. You want to see small bubbles breaking the surface.
Uncover the bowl and add the remaining 7 ounces of water, the remaining 13 ounces of bread flour, and the barley malt. Fit the mixer with a dough hook and mix the dough on low speed for 2 minutes. Scrape the sides half way through. Add the salt and mix on medium speed for 6 to 8 minutes, until the dough starts to pull away from the sides of the bowl. Note that the dough will not pull so much that it completely cleans the bowl, but if the dough is too sticky and is not pulling away from the sides at all, throw a small handful of flour into the bowl to make it less sticky. While the dough is mixing, lightly grease with olive oil a bowl large enough to hold the dough when it doubles in size. Turn the dough out of the mixer into the oiled bowl. Cover the bowl as before. Set the dough aside at room temperature for 30-45 minutes. Dust your work surface lightly with flour and turn the dough out onto the floured surface. Acting as if the round has four sides, fold the edges of the dough toward the center. Turn the dough over and return it, folded side down, to the bowl. Cover the bowl again with a damp towel and set it aside for 30-45 minutes.
The complete recipe is here:
Adapted from The Mozza Cookbook: Recipes from Los Angeles’s Favorite Italian Restaurant and Pizzeria (Knopf 2011).
Unused dough balls make WONDERFUL ‘cuchino’ breads. Bake them for 16-24 minutes or until they are dark brown.