Reinhart's Pizza Americana Dough

This makes four 10-12 inch pizzas.


  • 5 cups 22 1/2 ounces bread flour
  • 3 Tablespoons sugar or honey
  • 2 teaspoons table salt or 1 1/2 teaspoons kosher salt
  • 2 teaspoons instant yeast
  • 1/4 cup olive oil
  • 1 cup milk
  • 3/4 cup water


  • In a stand mixer, add all the ingredients and put on the dough hook. Mix on low speed for 4 minutes or so, until the dough has made a coarse ball.
  • Let the dough rest 5 minutes, then mix again on medium low speed for 2 more minutes. If the dough seems too soft, you can add a small bit of flour. Alternatively, if it's not holding together, add a tablespoon of water at a time. The dough should be slightly sticky and soft. (You can also mix this by hand. Follow the same guidelines for resting the dough.)
  • Divide the dough into 4 pieces and shape each into a ball. Rub a bit of olive oil all over each ball. I usually put one ball of dough at a time back into the bowl and rub the olive oil on it and spin the ball around a bit so it gets covered all over.)
  • Package each ball into a ziplock bag and let sit on the counter for 15 minutes, then refrigerate or freeze. If you're going to make the pizzas day, let them sit on the counter for an hour, punch down and reshape into balls, then refrigerate until about 2 hours before you're going to make the pizza.
  • Preheat your oven with the stone in it at the highest temperature, usually 500F, for at least an hour.
  • Get all your toppings and sauce together. Precook anything you're going to cook. (I like to precook mushrooms, sometimes onions. sometimes the pepperoni, definitely sausage.)
  • Pat or toss the pizza into a 10-12" roughly round shape.
  • If you're adventurous, you can put cornmeal or flour onto your pizza peel. I'm not that coordinated and tend to get cornmeal all over the oven when I slide the pizza in. I like to put a square of parchment paper on the peel, build the pizza on that and slide it all, paper and pizza, onto the stone. After 5 minutes, use the peel to lift the pizza up a bit and remove the parchment paper. Continue cooking until the pizza is done, probably another 5 minutes or so. Remove it with the peel.
  • If you like a crispy crust, let the pizza cool on a baking rack so air gets under it. Otherwise, slide it onto your cutting board and let it cool a few minutes before you slice it.