“I chose this pizza dough recipe for our Spring Member News because the whole family can participate—including making the dough, kneading it, watching it rise and selecting the toppings. Also, since our featured wines for spring include both lighter and heavier offerings, you can easily adjust your toppings to pair with any of them, such as margherita-style for our Rosé and lamb sausage and olives for the Cabernet Sauvignon. Buon appetito!”

Erin du Fresne
Director of Wine Club



3 1/2 to 4 cups bread flour, plus more for rolling

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons kosher salt

1 1/2 cups water, 110 degrees F

2 tablespoons olive oil, plus 2 teaspoons


Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Cook’s Note

Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.

Erin’s Pro Tip

Dough rises best at approximately 70 to 75 degrees. On a cool day you can rise the dough in your oven without turning it on. Place your dough in a covered bowl on the middle rack of your oven. Place a second bowl with boiling water on the bottom rack and close the door. Volia! You have the perfect rising environment.

Recipe courtesy Food Network: www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714