Pizza Dough

This recipe, taken from the Oprah website, produces the best pizza dough I’ve come across without a starter. It takes about three hours to make, but it freezes well. Developed by my friend Nancy Silverton to approximate the recipe she uses at Mozza in Los Angeles.


15 oz. warm water
1 t. dry yeast
13 oz. bread flour
1/2 oz. rye flour
1 1/2 t. wheat germ

13 oz. bread flour
7 oz. water
1 1/2 t. honey

1/2 oz. salt

Dissolve the yeast in the first water, then measure the flour, rye flour, and wheat germ into the work bowl of a mixer. Add the water and yeast, and stir to combine.

Cover tightly with plastic wrap, and ferment for 90 minutes. Then Add second water and flour and honey and mix for two minutes on speed one. The dough will come together, but it will not pull away from the sides of the bowl. It is a very wet dough. Increase to medium speed, add the salt, and mix for eight minutes. Turn out onto a floured work surface and gather into a ball, then transfer to an oiled bowl and cover tightly with plastic wrap.

Allow to ferment for 45 minutes, then turn out onto a floured surface, and fold the dough four times. Return to the bowl and cover tightly. Ferment another 45 minutes.

Turn the dough out onto a floured work surface, and divide it into 7 portions of 7 oz. each. Round the dough tightly, then cover with a cloth and ferment at least another hour. Shape and top as desired