One Dough, Two Ways: Pizza and Doughnuts
With this dough’s simplicity, the basic recipe is adaptable for either pizza at night or doughnuts in the morning. This recipe is for a classic tarte flambée and an even more American classic, powdered doughnuts.
Yield: 1 pizza or 8 doughnuts
Basic dough recipe:
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
  • 1 tsp sugar (plus an additional ⅓ cup if making doughnuts)
  • 1 cup warm tap water
  • 2½ cups all-purpose flour
  • 1 tsp sea salt
  • 1 Tbsp butter, melted
  • 1 Tbsp olive oil
Basic Dough Instructions:
  1. In the bowl of a stand mixer, mix together yeast, 1 tsp sugar, and water. Allow to sit for 10 minutes or until yeast is foamy.
  2. While yeast is proofing, sift together flour and salt (and ⅓ cup sugar if making a sweet dough) in a separate bowl.
  3. With mixer on low and a dough hook attached, begin to slowly add in the flour, ½ cup at a time. Mix for about 3 minutes. A dough will begin to form, but it will be dry. Add the butter and oil; mix for an additional minute.
  4. Turn dough out onto a floured work surface. Refer to the below instructions for further direction on making your pizza or doughnuts.
For the pizza:
  1. Use the above recipe. Preheat oven to 450°F. Roll dough out onto a silicone mat or parchment paper. Cut off excess dough around edges, if necessary, to avoid too much crust. Add your desired toppings (see note below). Once you have the pizza assembled, bake for 20 minutes and enjoy!
For the doughnuts:
  1. Roll out dough onto a floured work surface to about 1-inch thickness. Cut out your doughnut shapes using a doughnut cutter. Allow to rest for five minutes. While dough is resting, heat 1 inch of vegetable oil to 325°F in a Dutch oven. Prepare a plate with a paper towel. Fry two donuts at a time, turning once and allowing each side to fry for about 15-20 seconds or until browned. Transfer to your prepared plate to drain any excess grease. Repeat with remaining doughnuts (use extra dough for doughnut holes!). Shake doughnuts in zipper bag with confectioner's sugar, if desired. They're good for about 2 days.
  2. Recipe created by Fig and Bleu.
Pizza toppings pictured is a Flammekeuche (tarte flambée), which is a traditional Alsatian dish. Use ½ cup sour cream, ½ yellow onion (sliced) and 6 slices of bacon, chopped (make sure you cook the bacon fully before baking the pizza).
Recipe by Red Star Yeast at