Kitchen Skills
Chef Jason Strotheide, Executive Chef Residential Dining Services
Featured Food: Pizza Dough Yield: 2 discs


  • 1 ⅓ c. warm water
  • 1 t. honey
  • 1 package dry yeast
  • 3 to 4 c. bread flour
  • 2 T. olive oil
  • 2 t. salt


In 1/3 cup warm water, dissolve the yeast and honey and let stand for 5 minutes. Add 2 cups of the flour, 2 tablespoons oil, 1 cup warm water and salt; mix well. Add more flour, 1/2 cup at a time, mixing well until it holds together in a rough mass (I usually only use 3 cups of flour to this point). 

Place 1/2 cup of flour on a hard surface and knead the dough until it is smooth and elastic. 

Place in an oiled bowl, cover with plastic, and let rise until double in size, about two hours. Once it has doubled, punch it down with your fist and divide into two balls. 

Roll the dough out on the pizza pan to create about a 14 inch pizza disc. This recipe makes two discs. 

Featured Recipes

Want to expand your repertoire for serving butternut squash so abundant right now? Chef Kurt uses butternut squash two ways: to make a thick pasta sauce; and lightly pickled to top your dish with a pop of flavor from some of fall’s favorite spices.

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