• Torah Chef

Pizza Time!

Any time is a good time for pizza. Of all the wonderful recipes, exotic ingredients, and trends in the culinary world, pizza is still one of my favorite items to make. It's one of those things that is harder to make at home, but when done correctly, far superior to take out. Here is my favorite dough recipe for the perfect family sized pizza!


Sheet pan Pizza Dough


Sheet Pan Pizza Dough


This will also make 2 12" traditional pizzas, calzones, Stromboli, etc. It's a good all purpose pizza dough


2- 2/3 cups all-purpose flour +more for kneading if needed

2 tsp quick yeast

1 Tb sea salt

2 Tb olive oil + 2 tb for pan


3/4 cup warm water (90-110°F)


In a mixer or mixing bowl add water and yeast. Let sit for 10 minutes to hydrate yeast.

Add all additional ingredients.


With dough hook, or hands , knead for 10 minutes (on lowest setting for machines) let rest for 20 minutes. Form into a ball on a sheet pan (steel pan preferred) with 2 Tb oil and let rise for 30 minutes or until almost doubled in size. Spread the dough on the pan, pulling to each corner. Pressing your fingertips into the dough. Add your favorite sauce and bake at 400° for 10 minutes before adding cheese and other toppings, and placing back in the oven until desired doneness


I like to take cheese all the way to the edge and once the cheese starts to brown, pull it out of the pan and directly on the oven rack for 5 minutes to crisp.




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