I’m blogging this so that I have it somewhere. I have to credit the original recipe to here, but I’m putting this in my own version with notes from how things have worked so far for us.

For our purposes this makes 4 medium sized pizzas, or 2 meals. The dough can be frozen for future use.

The pizza is nice; not as oily or as salty as most fast food pizza places. Almost pastry-like, with a thin, light crust. I suppose that may be the essence of this style of  pizza as opposed to North American pizza restaurants.

  • 1/4 cup olive oil
  • 1 3/4 cups cold water

To get this colder I premix the oil and water and put the mixture into the freezer for a while. Mix with:

  • 4 1/2 cups flour
  • 1 3/4 teaspoons salt
  • 1 teaspoon instant yeast

until it holds together as a sticky dough.

Cut into 4, round these 4 into balls and cover lightly with oil. Separate with wax paper in a container and refrigerate for a few hours or up to a day or more. Wax paper and oil will help keep the expanded dough from sticking to itself and to anything else.

Oven will need to be at 450. Take a ball. Let the weight of the dough stretch itself by

  1. holding it in a thick area and letting it stretch down, or
  2. do it the pizza way; put the backs of your fingers together to make a rounded support and spin it in the air, or
  3. a combination of both.

Spread this on a slippery/smooth, lightly floured, thin cutting board. Use one or two tablespoons of pizza/pasta sauce (it requires very little sauce). While you are spreading the sauce you can use the back of the spoon to do some additional rounding of the pizza if there are some squarish corners remaining. Add toppings, cover with mozza cheese.

From the cutting board, slide onto baking tray (this is where having a thin cutting board is useful; it makes it easy to angle the pizza and slide in onto the tray), and pop into oven for 10-12 minutes. Crust should brown a bit, cheese should brown and carmelise.

For us I discovered that we have a pizza maker; an electric circular oven with a stone bottom and a rounded circular top. Someone gave this to us years ago and we’ve only used it to make store-bought deli pizzas. But this does a superior job on these homemade pizzas.