• 4 ½ cups bread flour
  • 1 ⅛ teaspoons yeast
  • 1 teaspoon salt
  • 3 teaspoons sugar
  • 1 ¾ cups Ice cold water, with some ice chips


1. For the dough, everything must be Ice cold to start, including the flour.
2. In stand mixer, combine all dry ingredients with dough hook, then add water and mix to form dough. Knead for 10 minutes (level 2 on mixer). Dough should be soft, but not sticky. Let dough rest for 20 minutes.
3. Divide dough into 3 equal parts. Tightly roll each part into a ball. Rub hands in olive oil, and coat each ball lightly. Place each dough ball in a sealed container. Refrigerate at least 24 hours. (Can stay in refrigerator for up to 5 days).
4. After 24 hours in refrigerator dough can be frozen for later use, if desired
5. To make pizza, place refrigerated dough ball onto floured surface. Dough will not look like it has risen. This is normal. Pat into a circle, and then with two fists under dough stretch/toss into size for pizza. Cover with good crushed tomatos, cheese, toppings as desired. Drizzle pizza with olive oil after topping.
6. Pre heat oven and pizza stone at hottest setting (500+ degrees). Sprinkle corn meal, or semolina flour on stone to keep pizza from sticking. Place pizza on hot stone with pizza peel, and cook for about 8 minutes, depending on how hot oven is. Turn pizza on stone half way through cooking (a metal peel will help with this step).


For the dough, everything must be Ice cold to start, including the flour



MacGourmet downloadBuffy’s Pizza Recipe. To import, drag image to your MacGourmet recipe box.


Buffy Wimmer


Servings: 9
Yield: 3 pizzas