Top Secret Pizza Dough Recipe

by Maria on April 9, 2013

Top secret Pizza dough recipe{Maria’s Dine-In Challenge Event is coming your way, beginning April 15, 2013. Great ideas for bringing the family to the table for dinner, passing up the drive-thru, menu planning, essential kitchen tools, finding time to cook and gaining confidence in the kitchen. There is also a great giveaway from The Pampered Chef…more info coming soon.}

Have I ever mentioned I used to work at a pizza place? It was called Lotsa Motsa Pizza. There were a handful of Lotsa Motsa Pizza’s scattered around South Central Utah and I worked in three different locations on and off in high school and my first two years of college. I have made a lot of pizza in my day.

At Lotsa Motsa we made everything from scratch. We made it in HUGE batches of course, so it was tricky to try and figure out proportions for making enough dough for two pizza’s instead of enough dough for forty pizzas. A girl who loves pizza doesn’t give up easily and I am happy to say that this dough recipe is pretty dang close to the real thing if not better.

Maria’s Pizza Dough Recipe


2 cups warm water
2 tsp yeast
1 1/2 tsp salt
2 tsp sugar
1 tsp olive oil
4-5 cups flour

1-2 tbsp corn meal


  • In a mixer, with a bread hook, combine warm water, yeast, salt, sugar and olive oil. Let stand 5 minutes.
  • Add flour all at once and mix on low setting until comes together in a ball, about 5 minutes.
  • Divide dough in half (this makes 2 large size pizzas) can divide into more pieces if you want more smaller pizzas.
  • Make each half into a nice ball and dip in flour.
  • Let dough rise for one hour. Can be made the night before or in the morning and placed in fridge to raise slowly until needed.
  • Sprinkle corn meal on pizza stone or pan
  • Roll dough out or toss to desired size. place on cornmeal sprinkled pan and top with desired toppings. We love BBQ Chicken Ranch Pizza.
  • Bake pizza’s at 450°  time will depend on size of pizza. Large size will take from 14-20 minutes depending on type of pan used, stone or metal.

P.S. If using a pizza stone, heat it in the preheated oven for a few minutes before building your pizza on it.



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{ 7 comments… read them below or add one }

Tanya April 14, 2013 at 4:17 pm

What if I don’t have a mixer with a bread hook, what should I use instead?


Maria April 14, 2013 at 8:07 pm

Mix it as best you can with a fork, then use your hands in a kneading motion until it forms a somewhat firm ball of dough. :)


Bread Angel April 19, 2013 at 12:52 pm

I make a similar recipe all of the time in my food processor. I got the idea from Mark Bittman’s cookbook and it works beautifully. Since I make a lot of bread, I am convinced that letting the dough sit, increases its taste. So I make this recipe, make balls of about 150 gms, use some, put some in the fridge and freeze some. We always have excellent pizza dough available for our favorite food.


Maria April 21, 2013 at 2:35 pm

My friend does her’s in the food processor to but I have never tried it. I think I will next time I make pizza. I couldn’t agree more about letting it sit. We tried to make the pizza dough a day in advance when I worked at the pizza joint. I also like to let it sit over night if I am on the ball and remember to make it in time. :) I bet you have Delicious Pizza at your house!!!


Heidi April 25, 2013 at 6:51 pm

I made the dough tonight , halved the recipe turned out great.


Maria April 25, 2013 at 10:35 pm

Hey Heidi,

Awesome, I am glad you liked it. What kind of pizza did you make?



Heidi May 16, 2013 at 5:22 pm

Ham & pineapple


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