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Farley's Favorite Pizza

Published: in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Farley Rezendes, a member of our customer service team back in the 1990s, is a dedicated baker and pizza lover. Here's his favorite pizza dough recipe, with some suggested toppings.

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At a glance

1 thin 14-inch pizza


Choose your measure:

Biga (starter)



  1. To make the biga: Mix the biga ingredients in a small bowl, cover, and let rest at room temperature overnight.
  2. To make the dough: In a large bowl, combine the biga and the remainder of the dough ingredients, stirring until the dough starts to leave the sides of the bowl.
  3. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 7 minutes, or until it's supple, but the surface is still somewhat rough.
  4. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 2 hours, turning it over and gently deflating it after 1 hour.
  5. To make the pizza, preheat your oven and baking stone to 500°F for at least an hour.
  6. Roll the dough very thin, and place it on a piece of parchment paper cut to size.
  7. Top it lightly with your favorite toppings. Don't go overboard with the sauce or toppings — less is more! (See "tips", below, for topping ideas.)
  8. Using a peel, transfer the pizza (and parchment) to the hot stone, and bake until crisp, 10 to 15 minutes.