High Altitude Pizza Crust

My favorite pizza is a plain tomato and cheese, with really good chopped, uncooked tomatoes with crushed garlic mixed in, fresh basil, and fresh mozzarella. Simple, but if all of the ingredients are of a high quality you’ll have a superb classic.
June 16, 2010


Makes 6 pizza crusts

Using only about 70-percent of the flour, mix ingredients together until moist, then let rest for about 20 minutes. Add the remaining flour, knead thoroughly and let rest 10 minutes more. Form into 6 balls and coat with oil. Store in a plastic container and refrigerate. The dough will keep for a few days. Remove dough about 3 hours before use so it can warm and start to rise. Roll out to form a crust.

Note:  Tania’s original recipe requires the use of a kitchen scale, measuring the ingredients in gram weights. Because humidity, type of flour, and other factors can affect the actual weight of flour, the following converted measurements may require some adjustments.

Converted measurements:
7 cups plus 1tablespoon high protein flour (such as bread flour)
2⅞ cups water
3⅓ teaspoon salt
¾ teaspoon yeast
Cooking oil

Courtesy of local artist Tania Dibbs

To see the painting “Pizza Pie”, visit Tania’s Big Sky Studio gallery on the Hyman Avenue Mall or go to www.taniadibbs.com


  • 1134g high protein flour (such as bread flour)
  • 715g water
  • 20g salt
  • 2.5g yeast
  • Cooking oil
Build your own subscription bundle.
Pick 3 regions for $60