Jeff Crump's Pizza Dough Recipe from The Bread Bar. (2024)

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The very first thing I ever learned to cook was pizza. I started around grade 8 and spent the next 472 years trying to perfect it. I'm about halfway there.

The first big breakthrough I had was years ago when I started to BBQ my pizza. Then I decided I'm an all or nothing kind of person and built my own wood fired pizza oven. Don't scoff, it's actually easier than you think.

Finally, after realizing that maybe not EVERYONE wants to build their own wood fired pizza oven, I should probably really figure out how to make pizza at home in a regular oven. If you don't happen to have an outdoor pizza oven, s soon as you make this dough I want you to read this post on making perfect pizza in your home oven. If you're a pizza enthusiast that one post will change your pizza life, I promise.

If I hadn't figured out that a BBQ produces a really great pizza, I'm sure I would have built a pizza oven by now with random things from my shed. Leftover patio stones, some plastic pots and half a bag of solidified Miracle Grow.

Anyhow ... I'm rambling. As you may know I got the Earth to Table cookbook for Christmas and I've been trying out recipes since I got it. The first recipe I had to try was pizza dough. I've tried a few homemade pizza doughs in my time but none of them seemed any better than that big blob of dough you can buy in a plastic bag at the grocery store. The faux dough. So I've always used the gloppy dough from the grocery store to mixed results. Sometimes it's O.K., other times I roll out the dough to a 9 " circle r and by the time I grab my sauce the dough has reverted to a 3" circle. And it's smirking.

So I was pretty excited to have a promising pizza dough to try out. Nothing gets me more excited than the possibility of coming to the end of my quest for the perfect pizza. Except maybe a new episode of Modern Family.

So on New Year's Eve I opened the cookbook and gave it a shot. Sure enough the recipe was a complete and utter success. It was perfect. The dough was perfectly crisp on the outside and light on the inside. (not gummy ... sometimes the grocery store glop is gummy inside for some reason) I ate so much I cursed the dough, the pizza, the cookbook, the recipe, Jeff Crump, the fella, my cats and my 3rd grade teacher. I felt kindda sick. Totally my fault. (and the fault of the dough, the pizza, the cookbook, the recipe, Jeff Crump, the fella, my cats and for some reason ... my 3rd grade teacher.)

After I calmed down and digested a bit I knew I had to let you all in on this recipe, so I stood on my porch and screamed at Jeff Crump. HEY!!!!! JEFFF!!!!!! CAN I PUBLISH YOUR PIZZA DOUGH RECIPE???!!!! I didn't hear a "No." back, so I figure, we're good.

Gather your ingredients.

Notice my local honey? It's my pal Russell's honey. No wait ... it's his Uncle's honey. I already ate all of Russell's honey.

Combine flour, yeast and salt in stand mixer.

(If you don't have a stand mixer, use a Cuisinart or mix the ingredients in a bowl by hand with a wooden spoon)

Add one cup of water, oil and honey. Mix with flat beater on low speed until combined.

Remove flat beater.

Add dough hook.

Gradually add the remaining water (you may not need to add all of it) while continuing to mix on low speed. When dough pulls away from sides of bowl and hangs off of hook, you're done.

(Again ... just mix by hand with wooden spoon until dough forms into ball)

Knead dough until it's smooth and elastic. About 3 minutes.

Place in a large greased bowl, turning dough so it's greased all over. Cover with damp towel and let rise for about an hour or until ...

it's about doubled in size. Ta da.

You can either divide the dough in half for 2 normal sized pizzas, or you can divide into 4 for individual sized pizzas.

Work each ball of dough by pulling down the sides and tucking them under the bottom a few times.

See all that stretched gluten? That's what you're lookin' for.

Roll the dough under the palm of your hand until smooth.

It should be soft and smooth and perfect feeling. If you've fallen in love with your ball of dough, you've done it right.

They will be 4 little things of beauty. That need to be protected.

At this point you can either freeze your dough, refrigerate it for use the next day or GET READY TO MAKE PIZZA RIGHT NOW!!!

If you plan on making pizza right away, then cover the dough up with a damp towel for 15 - 20 minutes and let it rest.

Once you've done that, you can roll it out and make your pizza.

printable recipe

As I mentioned at the beginning of this post, I BBQ my pizza all the time now. I bought a couple of non stick pans for the job. They're just circular pans with holes all over the bottom to allow the bottom to crisp up. You can read my entire post on BBQ pizza here (it's kind of a love story not unlike Pioneer Woman's Marlboro Man story, only there's more swearing and a monster involved) or I can give you the quick version.

Preheat your BBQ to HOT. As hot as possible. 500 degrees at least. Make your pizzas on their pans and then put them on the BBQ. Close the lid immediately and turn the burners down to medium or medium low so you don't burn the crusts. Leave them for 8 - 11 minutes depending on how hot your BBQ gets. Remove the pizzas and then stick them under your broiler for a few minutes to get a bit of crisping on the pepperoni and some browning on the cheese.

A flavour the fella gets when we go to Jeff's restaurant "Earth to Table, Bread Bar" is bacon, scallions and goat's cheese pizza. It's DELICIOUS. Just not as delicious as a classic pepperoni, which is always my choice. (when I make it at home I add fresh basil leaves after it's removed from the oven)

So, the quest for the perfect pizza is almost complete. I have the sauce, the dough and the method. The only thing remaining?

I am now on a quest, for the perfect pizza cheese. I expect it will take me approximately 3 years, 4 mental breakdowns, 7 bottles of sedatives and quite possibly a black eye.

Wish me luck.

p.s. I would like to thank Jeff Crump who kindly gave me permission (for reals) to publish his pizza dough recipe.

Jeff Crump's Pizza Dough Recipe from The Bread Bar. (18)

Jeff Crump's Pizza Dough Recipe from The Bread Bar. (2024)

FAQs

How to make homemade pizza dough taste better? ›

Flavor the dough, if you'd like: This is a great basic pizza dough recipe, but you can spice it up to make it more flavorful by adding a few dashes of garlic powder, dried basil, and oregano.

How many pizzas does 2lbs of dough make? ›

This recipe makes 2 pounds of dough, which is enough for two large pizzas, four individual ones, two stromboli, or four calzones. You can make the dough up to two days in advance, and it freezes beautifully, too.

How many pizzas does 1lb of dough make? ›

A one pound (454g) ball of dough will make a single large pizza or two smaller thin crust pizzas.

What not to do when making pizza dough? ›

The Most Common Mistakes When Making Pizza
  1. Not Letting the Dough Rest. ...
  2. Not Kneading the Dough for Long Enough. ...
  3. Using a Rolling Pin to Form the Dough. ...
  4. Overloading Pizza Toppings. ...
  5. Not Letting the Pizza Cook for Long Enough.

What is the best flour for pizza dough? ›

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

What does adding vinegar to pizza dough do? ›

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

What makes homemade pizza taste better? ›

Baldwin suggests making your toppings yourself for the best homemade pizza. "Slice your own pepperoni for a thicker cut, roast red peppers and garlic, crumble and sauté some sausage," she says. "Doing all these things from scratch makes the pizza truly great."

How do you make pizza dough rise better? ›

Ensure you are leaving your dough in an environment which is warm enough to get the yeast working faster. The extra yeast is fairly obvious, and the extra sugar is some extra food for the yeast – it will make sure it is feeding and producing gas as an outcome.

How long should pizza dough rest? ›

Next, you'll portion out the dough. Ideally, this is done the day you are making pizza. Once you ball up your doughs, keep them covered and let them rest for a good 3-4 hours. The gluten needs to relax for you to be able to stretch it out to make pizza.

What happens if you don't let pizza dough rise? ›

If you don't let pizza dough rise, then it will not be able to trap the air bubbles that make for a light and airy crust. This will result in flat and dense bread that won't have much flavor or texture.

How many pizzas do 2 cups of flour make? ›

To make one pound of pizza dough, which will yield one large pizza or two 10-inch pizzas, you will need 1 teaspoon active-dry yeast, 3/4 cup lukewarm water, 2 cups all-purpose flour, and 1 1/2 teaspoons salt.

How much yeast should I put in pizza dough? ›

You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done. Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.

Does pizza dough need a second rise? ›

With pizza fermentation, you can create a pizza dough with the ideal texture and flavor with minimal effort. By double fermenting pizza dough, you are allowing it to rest twice. This process helps the yeast react better with the other ingredients in the dough and helps it rise correctly.

What is the secret of pizza dough? ›

The Secret to the Best Pizza Crust

The pizza bosses of the world know the secret to an incredible dough is to let it rest and give it time to rise in the slow/ cold fermentation step. This process makes the dough much easier to work with and forms the coveted texture, rise, and bubbles at the edges.

What is the key to pizza dough? ›

The five key ingredients for making the best pizza dough are flour, yeast, salt, water, and olive oil. These ingredients work together to create a dough that is perfectly textured, flavorful, and easy to work with. When making pizza dough, it's important to use high-quality ingredients and not overwork the dough.

What is the trick to spreading pizza dough? ›

Pick up the dough with your hands, make fists, and drape the dough over your knuckles. Gently and slowly, pull your hands apart to stretch the dough.

References

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