High altitude pizza dough recipe

This Sicilian-style pizza is based on my in-law's traditional recipe for a pizza that's easy and flavorful. It's the best homemade pizza!

An easy, high altitude tested recipe for no knead cast iron pan pizza dough that bakes up crispy, chewy and bubbly.

This artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor.

When you're tired of crappy take-out pizza, this simple pizza dough is the easiest possible way to have the crisp-chewy pie you crave.

This cold fermented pizza dough recipe produces that airy, flavorful, Neapolitan style crust you dream about when eating a pizza.

Crispy, chewy and oh so tasty. This Italian Pizza Dough recipe is so good it's the only one I need. Once you try it, it will be the only one you need too.

Regarding yeast doughs, there are a few primary differences that distinguish high altitude baking from its sea level counterpart. These include: the need for more water (due to the dry air), a shorter rise time, and less yeast (due to less atmospheric pressure). The pizza dough I most love to make

If you follow me on Instagram , there’s a good chance you’ve seen me make pizza nearly every weekend since moving into my new house on stories. When we first walked into the backyard and I laid eyes on the built-in pizza oven, it cemented one of the many reasons to move into our new home to raise o

Ah, pizza—the classic dish that speaks to the hearts of many. It evokes memories of shared meals, laughter, and late-night cravings. While many of us have been tempted to call for delivery, I took on the challenge of crafting my own pizza dough.

A high altitudes, the boiling point of water is lower, the air is thinner, and generally the air is also drier. Two of those three things affect your dough significantly. Here are a few ways the baker and pizzamaker can adapt.