These are some of Spoon & Whisk´s favorite recipes for you to enjoy. The recipes come from our cooking school instructors, local chefs and our customers that have shared a favorite dish with us. These recipes are simple enough to cook at home. Please visit our recipe page regularly to find new recipes that we have added.

Pizza Dough

Shopping list
Baking .2 oz. Active Dry Yeast
6 oz. Gold Medal All-Purpose Flour
14 oz. Italian Type "00" Flour
Other 12 oz. Water
Spices & Seasoning .3 oz. Kosher Salt
.2 oz. Sugar
Pizza Dough
Submitted By:Judy
This recipe feeds:4
Multiply Recipe:


Ingredients   Instructions
.2 oz. Sugar
.2 oz. Active Dry Yeast
.3 oz. Kosher Salt
6 oz. Gold Medal All-Purpose Flour
14 oz. Italian Type "00" Flour
1. Combine flour, salt, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook attachment. Stir on low speed to combine. Add water and knead on low speed just until mixture comes together and no dry flour remains.
  2. Allow to rest for 10 minutes. Knead on low speed for an additional ten minutes.
  3. The mixture should come together into a cohesive mass that barely sticks to the bottom of the bowl as it kneads. Depending on the type of flour used, you may need to add up to 1/2 cup additional flour. If dough sticks heavily to bottom of bowl, add flour 1 tablespoon at a time with mixer running until it forms a mass that just barely sticks to the bowl.
  4. Cover bowl tightly with plastic or transfer the dough to two 1-gallon zipper lock bags, seal, and refrigerate for at least 8 hours and up to 72 hours.
  5. Transfer the dough to a floured work surface and dust the top with additional flour. Using a bench scraper, divide the dough into 3 even pieces. Using floured hands, shape each piece into a neat ball by gathering the dough towards the bottom. Coat 3 small containers with non-stick cooking spray or olive oil and add one dough ball to each bowl. Lightly spray top of dough ball with non-stick cooking spray. Cover tightly with plastic wrap, and allow it to rise at room temperature for 2 hours (dough should roughly double in volume).
  6. Preheat your oven with your pizza stone in it to 425 degrees.
  7. Sprinkle cornmeal on a cutting board or your counter. Set a ball of dough on the cornmeal and begin to flatten the dough either with your fingers flattened or with a rolling pin. If your dough resists while stretching cover it with a towel and let it rest for 10 to 20 minutes and then continue to shape it into a 13” circle.
  8. Once your dough reaches a 13 “ circle place your toppings on and transfer it with a peel to the heated pizza stone in the oven. Bake for 4 to 7 minutes.

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