Objective: To prepare pizza   

Theory: You can apply the same principles in making pizza dough as in bread making. Like bread, pizza is made with the basic ingredients of flour, yeast, water and salt. The production of pizza dough is a fermentation process whereby yeast metabolize fermentable sugars in the dough to produce carbon dioxide which leavens the dough. Ethanol and organic acids are also produced contributing to characteristic bread flavors.

Unlike regular bread, pizza is flattened so that it can function as a plate to hold pizza sauce, cheese and a variety of toppings. The most common cheese used on pizza is mozzarella. This cheese is bland but has a stretchy texture. The stretchy proteins in the cheese not only provides texture, but also helps to seal in moisture and prevents burning of the pizza. Retention of moisture is especially important as it adds succulence to the pizza. Pizza sauce; made from tomato has the ability to hold moisture underneath the cheese, preventing seepage into the dough.


  • 1 pack instant yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon cooking oil
  • Pizza sauce (as desired)
  • Topping (as desired)

How to Make Pizza Topping

  1. Lightly oil a medium sized bowl
  2. Add dry yeast to warm water at 115oF, add sugar and set aside for 10 minutes
  3. In another bowl, add salt and flour
  4. Make a well in the center of the flour and add yeast and water
  5. Add oil
  6. Mix and make a firm dough
  7. Put dough in oiled dough and cover with saran wrap. Leave it to rise in a warm area such as a turned off oven until it doubles in size (1-1½ hrs.)
  8. Divide dough into four and form into balls for individual pizzas
  9. Leave on counter and cover with a damp cloth and rest for 10 minutes
  10. Sprinkle flour on pizza pan and flatten dough into shape 
  11. Add sauce
  12. Add topping
  13. Bake at 500oF for 10 minutes
Courtney Simons
Courtney Simons is a food science professor. He holds a BS degree in food science and a Ph.D. in cereal science from North Dakota State University.
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