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Unbelievably Great Pizza Dough

Course Main Course
Cuisine American
Servings 2 12 inch pizza pies


  • 12 oz liquid whey or water warmed to 100 degrees F.
  • 4 C all purpose flour
  • 2 tsp dry active yeast
  • 3/4 tsp salt
  • 2 tbsp apple cider vinegar
  • 3 tbsp extra virgin olive oil
  • water for spritzing the crust


  • Combine all ingredients in a large bowl until well incorporated.
  • Allow the dough to rest 10 minutes.
  • Knead the dough 7 to 8 minutes. It will be tacky. Add more flour if needed but do so sparingly.
  • Cover the dough with a dish towel or plastic wrap and allow it to rise 1 hour.
  • For a sturdier dough, chill in the refrigerator for 30 minutes after the rise.
  • Preheat oven and baking stone (or two inverted baking sheets) to 500 degrees F.
  • Divide the dough into two balls.
  • On a well floured surface, press each ball into a flat round disc.
  • Use your hands to stretch and shape each ball into a 12 inch circle.
  • Place the dough onto a silpat mat or parchment paper for transferring.
  • Top the pizza with sauce and your choice of toppings and cheese.
  • Use a cutting board or pizza peel to transfer each pizza onto the baking stone. (or baking sheets)
  • Spritz the outer crust with a fine mist of water for a crispier crust.
  • Bake 10 minutes or until the crust is golden brown and the cheese is melted.
  • Remove from oven and allow to cool.
  • Slice and serve.


Recipe by: Connie Murray@Happybellyfoodie.com
Keyword pizza dough