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Good pizza starts with a simple but fundamental base - the dough.

This is Grandpa Rossi's pizza dough. Enjoy!!


4 cups - Unbleached all purpose bread flour
2 teaspoons - Sugar
4 teaspoons - Salt
1 1/2 packages - Yeast
1 1/2 cups - Tepid Water (65F)
1/2 pound (2 cubes) - Butter

Note: You can substitute olive oil for the butter: 2 cubes of butter equal 1/2 cup of olive oil.


  • Put ingredients into a mixer with a dough hook or a Bread Machine in the order above and follow "dough" setting on the mixer or Bread Machine for about 4 minutes.

  • Let the dough rest for 5 minuets.

  • Continue to mix for an additional 2 minutes.

  • Take out bread machine and put the dough into a bowl.

  • If you don't have a bread machine, put the ingredients into a bowl in the order above and knead the dough by hand.

  • Finish kneading and adding additional flour as required.

  • The dough should be slightly sticky to the touch.

  • Let the dough rise at room temperature for at least 1 1/2 hours, punch it down, cover it and then refrigerate for at least 2 1/2 hours.

  • Makes three medium sized pizzas.

Pizza dough should be made the day before and refrigerated overnight.

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