EFK Tested

Erickson Pizza Dough

A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.

Let’s get cooking

Ingredients

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1. Mix flour and yeast. Add water and mix until shaggy; rest 20 minutes.
2. Add salt and optional olive oil. Knead until smooth and elastic.
3. Cover and rise until doubled, then divide into dough balls.
4. Refrigerate 24 to 72 hours for deeper flavor, or use after a same-day rise. Bring to room temperature before stretching.

Standard home kitchen equipment appropriate to the method

Instant-read thermometer where temperature matters

Use clean utensils and refrigerate perishable foods promptly.

Store leftovers in a clean glass container in the refrigerator.