top of page
  • annaelizabethrossi


Original Recipe by @AnnaRossiOfficial (as seen on MasterChef USA, Season 3)

William Sonoma Pizza Stone from The Chef's Pantry linked here.


"Mom's 35 Minute Pizza Dough"

Basic Pizza Dough (makes 4 – 5, 10” pizzas)


  • 4 cups unbleached, all-purpose flour (I like King Arthur’s)

  • 1 Tbs rapid-rise dry active yeast

  • 1 tsp salt (table salt is fine or a fine salt dissolves faster)

  • 2 tsp sugar

  • 1 1/4 cup hot water, (imagine the temperature of hot tea)

  • 1/2 cup good olive oil


  • Gently blend all dry ingredients together in mixing bowl of Kitchen Aide using the dough hook attachment.

  • In a 2 cup liquid measuring cup, combine 1 1/4 cup hot water with 1/2 cup olive oil.

  • With mixer on low, slowly pour water/oil mixture down the side of mixing bowl.

  • Blend until dough comes away from sides of bowl and begins to form a ball. Add oil, not water, if more liquid is needed. I like to let the hook help me knead for approx. 5 minutes.

  • Take ball of dough and knead a few times by hand on counter surface and then re-shape into a ball.

  • Put some oil in the mixing bowl and put the ball of dough in the bowl. Turn the dough a few times and flip it over so that the whole thing is completely covered with oil.

  • Cover the bowl with cotton towel and let rise in a warm location for approx. 30 minutes while preparing your toppings .

  • Preheat oven to 500 degrees F

  • Drizzle olive oil down on clean, smooth counter surface and roll the dough out as thin as possible (think 1/8″ish)

  • Pre bake for about 5 minutes, flipping once and puncturing air pockets that get out of control- unless you want pocket bread…

  • Add toppings (remember: less is better than more for a thin crispy crust)

  • Final bake off should take less then 5 minutes

  • This recipe can also be successfully divided in half!


Makes 1x 10″ pizza

  • 2-3 dozen littleneck clams, raw, shucked

  • 3 Tbs EVOO

  • 2 cloves minced garlic

  • 1 tsp lemon zest

  • 2 Tbs equal parts fresh oregano, thyme, parsley minced

  • 2 Tbs Parmigiano Reggiano, grated

  • Juice from 1/2 lemon, 2 Tbs EVOO for garnish


  • Prepare "Mom's 35 Minute Pizza Dough"

  • Preheat oven and pizza stone to 500F

  • Shuck clams, rinsing shell thoroughly before you open. Reserve clam meat and juice in a bowl. Use kitchen shears to coarsely chop meat. I like pieces to be about the size of a nickel.

  • Combine olive oil, garlic and lemon zest in small pot. Bring to a soft simmer and immediately shut off and remove from heat.

  • Flash bake 10″ dough 3-4 minutes, flip once for remaining minute.

  • Baste flash baked dough with garlic and lemon zest infused olive oil

  • Generously top with juicy chopped clam meat (you will have a lot of juice left over, save for another recipe)

  • Sprinkle with oregano and parmigiano

  • Bake approx 2-3 minuted until cheese has slightly melted and edges begin to softly brown. Do not over cook as clams will become dry and chewy.

  • Pull from oven, and garnish with fresh squeezed lemon juice and drizzle lightly with EVOO.

  • Slice and serve.

402 views0 comments

Recent Posts

See All


bottom of page