How the Experts Make Pizza Dough

Light pizza dough is at the heart of Four Corners in Caledon East. It’s the base for everything from a simple Marghertia to a decadent dessert pizza.

September 18, 2018 | | Cooking with...

How the Experts Make Pizza Dough




  • 3 cups “00” pizza flour, more if necessary
  • 5 tsp salt
  • 1 pinch of sugar
  • 1½ tsp (one 8 g package) yeast
  • 4½ tsp olive oil
  • 1½ cups warm water, more if necessary


  1. Set oven to 400F.
  2. Add all dry ingredients to a bowl and blend.
  3. Add oil. Add water.
  4. Mix with a wooden spoon or pastry hand tool until well blended and smooth. If the dough sticks to your hands, add a little flour. If dry, add a little water.
  5. Knead on a floured surface until smooth.
  6. Divide into 4 equal balls. Leave at room temperature for 30 minutes to an hour to rise.
  7. When you're ready to make pizza, roll out dough balls one at a time with a rolling pin. Gently stretch the dough by hand to create a thin crust.
  8. Place on greased cookie sheet, or wooden pizza paddle if using a pizza stone.
  9. Add toppings and bake for 10 to 15 minutes (oven temperatures may vary, so keep an eye on it).
  10. Check and remove from oven when toppings are bubbling and crusts are lightly browned.


Makes about 2¼ lbs of dough, enough for 4 small pizzas

About the Author More by Tralee Pearce

Tralee Pearce is the deputy editor of In The Hills Magazine.

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  1. Hi Tim, Tralee here. Yes, that is correct, based on the restaurant’s recipe. I hear you that it’s a lot! I find it’s often the case that there is much more butter and salt in restaurant meals than we would make at home. I have tried it this way and with about 2 tsp and it’s still delicious with less salt. Of course if people are on salt reduced diets, a pinch might even do the trick!
    Thank you so much for reading and if you need to get in touch I’m at tralee AT inthehills DOT ca. Happy eating! Tralee

    Tralee Pearce from Caledon on Oct 3, 2018 at 9:25 pm | Reply

  2. Is the 5 tsp of salt correct? We made this recipe the other day and it turned out extremely salty. Other recipes with similar proportions seem to have much less salt.

    Tim from Adjala on Oct 3, 2018 at 7:01 pm | Reply

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