Great for stuffed pizzas and deep fried calzones as well as regular pizzas. various herbs can be added ie oregano, basil, tarragon, fennel etc... BE sure to ground the leaves of the herb to a powder before adding so you will get subtle all over herb flavoring. Two tsp of pulverized herbs is plenty.


  • 4 1/2 c unbleached all-purpose white flour
  • 1 tsp salt
  • 4 tbs olive oil
  • 2 packages of dry yeast
  • 2 tsp light brown sugar
  • 1 cup warm water
  • 1 egg
  • 2/3 cup finely chopped onion
  • 2/3 cup fresh grated parmesan


Dissolve yeast in the warm water and stir in light brown sugar. Set this aside and let stand for at least 5 minutes. Meanwhile sift 4 cups flour in large mixing bowl with salt. Make a depression in the center of the flour and add onions, cheese, egg, 3 tbs olive oil and yeast mix. [flour your kneading surface now] mix gently with hands until it holds together then put on kneading surface and knead for 8 to 10 minutes then place the dough into a clean bowl that has been brushed with oil. Brush top of dough with the oil. Put a clean cloth over it and pout in a warm draft free place for 1 1/2 hours.

makes: 2 thin crust 12" 2 stuffed pizza pockets 1 thick crust 14" 1 Chicago style deep dish 13-14" 6 individual 6" or 25 individual calzones

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Submitted 6/13/05.
Source: The Pizza Book
Submitted By: Philocrates
Cheese and Onion Pizza Dough