youth carrying tray of pizzas to go in oven.

Pizza Dough - Slow Rise


7, 6-oz. Pizzas (you can freeze all the dough you don’t need)







Preheat your oven to 550 degrees. The oven rack should be at the bottom of the oven.


  • ½ tsp. dry active yeast
  • 1 tsp. sugar
  • 3 tsp. salt
  • 2 cups water, cool but not cold
  • 6 ¼ cups all-purpose flour     

Make it:

  1. Put yeast, sugar, salt and water in a large bowl and mix for 5 minutes with a wooden spoon. Make sure the yeast is completely dissolved. Add flour using the “scoop and swish” method. Mix for 8-10 minutes, using your hands to knead it when it gets too hard to stir, and adding more flour, 1 Tbsp. at a time, if the dough feels too sticky.
  2. Cover the bowl with a clean towel and let dough rest for 10 minutes.
  3. While it rests, prepare a shallow plastic tub by rubbing or spraying it with a little oil on all sides. (Or do this on a cookie sheet.)
  4. Put the dough on a work surface and stretch it into a log about as thick as your fist.
  5. Cut the dough into 6 equal pieces. Cover the pieces with plastic wrap as you work with each one separately.
  6. Roll each one (as learned in GPS), and place them in the plastic tub or on the prepared cookie sheet. 
  7. If you want to freeze some of them, see notes below:

Stretch it, Top it:

  1. Stretch the dough (as learned in class) with your fingers, gently pulling it to fit the pan. The sides of the dough should be a little thicker than the rest. Bring the edges of the dough up the side of the pizza pan (or cookie sheet). 
  2. Add tomato sauce (just a light covering), cheese (also lightly) and your pizza toppings.
  3. Cook right away in the oven for 10-20 minutes (depending on the pan you use and the thickness of your dough).
  4. Turn the pan in the oven after the first 7 minutes, to make sure the pizza cooks evenly.
  5. Slide the pizza onto a cutting board, cut and enjoy!

Notes: To Freeze: the dough must first rest in the refrigerator for 24 hours. 

  • Rub each dough ball with a little more oil.
  • Gently put each dough ball into their own zip lock sandwich bag
  • Put them in the freezer in a way that they will freeze without getting squashed
  • When they are frozen (the next day), put them all together in a larger, 1 gallon, zip lock bag and mark the bag with the date 
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