Master Pizza Dough

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Master Pizza Dough to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Master Pizza Dough, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 1/2 cups all-purpose flour, or as
• needed
• 1 envelope Fleischmann's®
• RapidRise Yeast*
• 3/4 teaspoon salt
• 1 cup very warm water (120
• degrees F to 130 degrees F)
• 2 tablespoons olive or vegetable
• oil
• Cornmeal

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large bowl, combine 2 cups flour, undissolved yeast, and salt

Step 2: Technique & Execution

Stir very warm water and olive oil into flour mixture

Step 3: Technique & Execution

Stir in enough remaining flour to make soft dough

Step 4: Technique & Execution

Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes

Step 5: Technique & Execution

Cover; let rest on floured surface 10 minutes

Step 6: Technique & Execution

Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s). Sprinkle with cornmeal