Ganzeh Galus Guide: Jewish Revival in the Deep Diaspora

Jewish Learning
Shabbat & Holidays
Jewish Arts, Politics & Culture
Jewish Directory

Mitchel's Pizza Dough

Ingredients (3 small pizzas)

  • 1 2/3 cup white starter
  • ½ cup whole wheat or rye flour
  • 5 ½ cups white bread flour
  • 2-3 Tablespoons milk
  • 2-3 Tablespoons olive oil
  • 1 ½ Tablespoons salt
  • 2 ¼ cups water
  • 1 teaspoon (½ package) yeast


  • Mix (35-40 minutes)
    • Measure all ingredients except salt into mixer bowl.
    • Mix, using dough hook, at lowest speed, for 5 minutes.  Dough should be stickier than a bread machine dough -- it should stick to the bottom of the mixing bowl slightly.
    • Push dough off hook, cover bowl with towel, and let rest for 20 minutes.
    • Add salt.
    • Mix, using dough hook, at lowest speed, for 4 minutes.
    • Mix, using dough hook, at next speed up, for 4 minutes.
  • Allow to rise in fridge over night, then at room temperature for about 2 hours, until doubled.
  • Put pizza stone in oven and preheat oven for one hour at highest temperature.
  • Punch down dough and shape into 3 pizza crusts on a floured pizza peel.
  • Add tomato sauce, cheese and other toppings.
  • Bake on pizza stone, 15 minutes at highest possible temperature.

Mike's Pizza Dough

Ingredients (two 12" pizzas)

  • 2 ½ cups Dominick’s® High Gluten Flour
  • 1 cup water, plus a dash to ensure all flour gets kneaded in
  • 1 tsp. olive oil
  • 1 Tbsp. sugar
  • ½ tsp. salt
  • ¼ tsp. Fleishman’s active yeast


  • Use pizza dough setting on bread machine OR use Mitchel's mixer directions (above).
  • Place dough ball in bowl coated with olive oil.
  • Let rise for 1 ½ hours after removing from bread machine or for 2 ½ hours if using mixer.
  • Refrigerate overnight - up to 24 hours.
  • Separate into two balls. Flatten and stretch each ball into a 12-13" pizza. Use lots of flour to powder the dough during stretching, to ensure it slides well from the paddle onto the pizza stone.
  • Preheat pizza stone in oven for 45 minutes at 600° or as high as the oven goes.
  • Allow cheese to warm to room temperature before using.
  • Make your tomato sauce thicker than you would for pasta.
  • Be very conservative in how much sauce you apply, as it will spread as pizza cooks.
  • Assemble pizza on floured pizza paddle, then transfer to stone in oven.
  • Cooking time approximately 5-7 minutes.
  • Place basil leaves on pizza during just the last 1-2 minutes of cooking

Mike's tomato sauce for pizza

(for 4 pizzas)

  • Saute ½ finely chopped onion and 1 clove garlic in olive oil.
  • Add one can crushed tomatoes; 6-8 oz. chopped oil cured sun dried tomatoes; oregano; thyme and/or rosemary; one chopped hot chili pepper (no seeds).
  • Cook on low heat about one hour until gloppy rather than wet.
  • Whirl in blender (low setting) or food processor until smooth.

Beyond Tomato and Mozzarella: Sample Toppings

  • grape halves and gouda, or apples and Humboldt Fog
  • farmer cheese, tomato slices and lox (add fish in last minute only)
  • cheddar and broccoli
  • baked garlic (with or without tomato sauce and cheese)
  • zataar, labneh and sliced onion
  • feta and broiled eggplant

Return to Ganzeh Galus Guide Home Page.
More Jewish food and recipes from Ganzeh Galus Guide.

You are visitor number since April 5, 2003.