If you are still looking for the perfect pizza dough for the upcoming party, why don’t you try to make the famous Mark Bittman pizza dough recipe? Making pizza dough on your own is relatively simple. Since the pizza base freezes really well, it’s also convenient to make a lot and keep the rest for another day.

If you want to make the pizza crust by hand or by using a mixer, be sure to follow the instructions. Yet, it’s highly advisable to use a heavy wooden spoon and a bowl. Without further ado, here is the Mark Bittman quick pizza dough recipe.


  • 3 cups of bread or all-purpose flour
  • 2 teaspoons of instant yeast
  • 2 teaspoons of sea salt or coarse kosher salt
  • 2 tablespoons of extra virgin olive oil
  • 1 cup of water


Cooking Instructions:

  1. Add the flour, salt, and yeast to a large bowl, and whisk them together. Add the olive oil and water and use a heavy spoon to mix. Add the water again; one tablespoon at a time, until you get a ball of dough that is a bit sticky. If the mixture is too sticky, add one tablespoon of flour at a time until you get the right texture. If it’s too dry, add one or two tablespoons of water.
  2. Sprinkle the work surface with flour and transfer the dough onto it. Knead it by hand for several seconds until you get a smooth, circular dough ball. Place the dough in a large bowl and cover it with plastic wrap. Let the dough rise for one to two hours.
  3. Wrap the Mark Bittman pizza dough in a zipper bag or plastic bag and store it in a freezer for a month. Before using the dough, defrost it in the pack at room temperature or in the fridge. Bring the dough to room temperature, and now you can shape it.
  4. If you want to use the dough right away, shape the dough into a ball once it’s ready and split it into two pieces. Roll them into a ball on a floured surface, sprinkle them with a bit of flour, and cover it with a towel or plastic wrap. Let them rest until they slightly rise for around 20 minutes. If you want crunchy texture on your pizza crust, substitute the ½ cup of all-purpose flour with ½ cup of cornmeal. The Mark Bittman pizza dough is ready, and you can proceed with your preferred pizza recipe.


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