Fowler’s Pizza Dough

Here is the original recipe for the dough my Dad uses. You can read the story of how it came about here. The quanties are large I know but 1/2 batch will make 4 to 5 extra-large pizza pans. Make sure to oil the pans well with olive oil.  Here is a printable version of this recipe.

  • 10 cups warm water 105-110 degrees Fahrenheit 
  • 1/2 cup yeast  ( 10-1/4 oz packets of yeast not quick rising)
  • 1/2 cup sugar
  • 1/4 cup salt
  • 1 t garlic powder
  • 28 cups AP flour
  • 1/2 cup olive oil

  1. Mix the warm water and yeast. Add sugar and allow the yeast to bloom. This means to basically let the yeast activate. It should get a little foamy. 
  2. Add salt and oil.
  3. Gradually add flour and at this point add the garlic powder too. Keeping adding flour until it is difficult to stir and dough is tacky. 
  4. Turn dough out onto a well floured surface.  At this point it is time to knead the dough. If dough is moist continue to sprinkle flour over dough as you knead.
  5. Let dough rise for at least 1 hour at room temperature (a warm room is best!) until it has doubled in size.
  6. When dough has risen to double its size cut it into dough balls sufficient to your pan size. At this point you may spread the dough out on prepared pans. You may use a rolling pin or your hands work just as well.
  7. Apply your choice of sauce, toppings and bake at 425 until crust is crisp and golden on the bottom. We also enjoy grilling our pizza. Which I promise I will post more on that later.

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