Pat Bruno’s Pizza Dough

See the full story about this amazing pizza creation here!

A pizza ultimately succeeds or fails on the quality of its crust and the kind of flour you choose makes a big difference. I made two dough recipes one using all white “00” flour, it’s all the rage of the Neapolitan pizza guys and their 800° wood fired ovens. And one with half whole-wheat flour that makes for a flavorful crust with a bit more bite but not that much of a flavor difference. The secret is making sure to roll out whatever dough quite thinly so that in fact it will cook quickly and crisp up nicely.

Pat Bruno’s Pizza Dough

Servings: Makes 3 - 12 inch pizzas (You can freeze what you don’t use)

Cook time: 10 to 12 minutes


  • 2 Teaspoons / Active dry yeast
  • 4 Cups / All-purpose or “00” flour
  • 2 Teaspoons / Salt
  • 1 Teaspoon / Sugar
  • 1-1/4 Cups / Warm water @ 100°
  • 3 Tablespoons / Olive oil
  • 1 15 oz. can of pizza sauce or tomato puree /
  • 2 Cups / Each shredded whole and part-skim milk Mozzarella
  • 1 Cup / Each shredded Provolone and Asiago cheese


  1. Mix the yeast with the flour, salt and sugar. Mix the water and the olive oil and slowly incorporate it into the flour. Use a dough hook with a stand mixer on medium speed for four minutes or until a nice ball of dough is formed that is soft yet not sticky.
  2. Divide the dough into three equal 10 ounce pieces, form each piece of dough into a ball that is somewhat dome shaped.
  3. Dust the inside of a large plastic freezer bag lightly with flour. Place the dough balls in the bag. Keep the bag level and place it in the fridge to rise overnight.
  4. Remove dough two hours before making pizza, take the dough balls out of the fridge and out of the bag and place them on a large flour dusted plate or cookie sheet. Cover the dough balls with a damp kitchen towel to rise, or freeze what you don't use.
  5. Preheat oven to 500°. Position your baking stone in the middle of the oven and heat the stone for 20 minutes.
  6. Stretch or roll each ball of dough into a circle about 12 inches in diameter. Sprinkle some cornmeal or flour on the pizza peel. Lay the dough on the peel. Top the dough with tomato sauce, lightly sprinkle on some dried oregano and dried basil. Sprinkle on shredded mozzarella or a combination of mozzarella and provolone about three quarters of a cup for each pizza at other toppings as desired.
  7. Slide the pizza off the peel onto the hot baking stone. Bake for 10 to 12 minutes or until the crust browns and the cheese has a nice melt. Let the pizza rest for two or three minutes before cutting.
  8. A wooden pizza paddle works best (insert pizza 1)

Cuisine: Pizza

Course: Main