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RECIPE: Healthy Pizza Dough

  • 4 C or 500 grams Tipo 00 Flour
  • 2 Tbsp or 10 grams of Kosher Salt
  • 1 ½ C or 325 grams warm water
  • ½ Tsp or 3 grams of Active Dry Yeast
  1. Combine all dry ingredients together in a stand mixer bowl.
  2. Remove 3 Tbsp of the water and place in a bowl with yeast to dissolve.
  3. Using the paddle attachment, add all the wet ingredients to the dry ingredients and mix until just combined. Switch to a kneading hook then knead until a ball forms.
  4. Rest dough for 10 minutes to allow the moisture to disperse into the dough evenly.
  5. Once rested, continue kneading with the dough hook on medium speed for 5 minutes.
  6. Transfer dough to a lightly oiled stainless steel bowl and allow to rise for 1 ½ to 2 hours or until the dough has doubled in size.
  7. Punch down the dough and cut into 4 equal sized balls.
  8. On a well floured pizza palette, use your hands in a pulling motion to form a round shaped dough approximately 10 inches in diameter. Be gentle as this dough is very soft and moist and can tear easily.
  9. Dress with desired toppings and place in an oven with a pizza stone or Tawa that has been pre heated to 550 degrees until the dough puffs and is golden, approximately 5 to 8 minutes.
  10. Serve hot.

If you have difficulty finding 00 Tipo flour, use this recipe for your pizza dough:


  • 3 1/4 cups all purpose flour, plus extra for dusting
  • 2 teaspoons instant yeast
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 cup warm water
  • 1/4 cup dry white wine, room temperature
  • 3 tablespoons olive oil
  1. Place flour, yeast, salt and sugar in a large bowl or food processor.
  2. In the bowl, make a well in the centre of the dry ingredients and add warm water, wine and 2 tablespoons of olive oil. Or add wet ingredients to food processor.
  3. With a wooden spoon stir the wet ingredients into dry ingredients until mixture comes together, or pulse in the food processor until dough comes together.
  4. Lightly flour work surface, turn dough out and knead for approximately 5 minutes until dough is smooth and elastic.
  5. Split dough into three balls; lightly oil one large bowl with ½ teaspoon of olive oil. Place 2 balls of dough in bowl, cover with plastic wrap and place near a warm dry spot to rise for 1 hour.
  6. Place remaining dough in a clean plastic resealable bag and place in fridge or freezer for future use.
  7. Remove balls of dough from the bowl, punch down to release air, cover with plastic wrap and reserve for assembling pizzas.
Recipes courtesy of Roger Mooking, Food Network Canada

Thursday, May 24, 2012