Pizza Dough

Pizza is not something New Orleans is famous for, but people still eat pizza here. There are some notable pizza places: Domenica and Pizza Delicious, but lately I’ve been curious about making Pizza. Pizza is an age-old dish first documented in AD 997. It hasn’t changed much over the centuries, but innovation came when Europeans started putting tomatoes on their pizza in the 1600’s. I was intimidated preparing my own crust, but after the dough formed a ball, it seemed alive and I enjoyed the process. Try it. Now I need to come up with breakfast pizza’s!



  • 3 cups all-purpose or bread flour
  • 2 teaspoons instant yeast
  • 2 teaspoons salt
  • 2 tablespoons olive oil



  1. Put the 3 cups flour, yeast, 2 teaspoons salt and 2 tablespoons of the olive oil in a food processor. Pulse and add 1cup water through the feed tube. Process until the mixture forms a slightly sticky ball.
  2. Rub a little olive oil or sprinkle a little flour onto your hands and shape the dough into a ball; wrap in plastic. Let rest at room temperature until the dough doubles in size, 1 to 2 hours. (Or divide in half, wrap each ball in plastic, slip into a plastic bag and freeze.) Let it return to room temperature before proceeding.
  3. Reshape the dough into a ball and cut in half, forming 2 balls. Put them on a lightly floured surface, sprinkle with flour and cover with plastic wrap; or brush then with a bit of oil and place on a lightly oiled sheet. Let rest for about 20 minutes, while you heat the oven to 500 degrees.
  4. Press a dough ball into a 1/2-inch-thick flat round, adding flour to the work surface as necessary. Press or roll the dough until it’s as thin as you can make it.
  5. Spread pesto on crust. Then place chicken, shredded greens and cheese on top. (You can use any toppings you like.) Bake for ten minutes.

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