Breads / Breads Sweet and Savory / Some Crust / Writing

Mama Mic’s Magic Dough

Ready For Magic?




Mama Mic’s Magic Dough

Yield: 2 loaves, 3 pizzas or 48 rolls


2 cups water,  warm to the wrist

2 packets dry yeast,

1 ½ tablespoons granulated sugar * SWEET DOUGH increase sugar to cup

½ cup extra virgin olive oil

1 teaspoon Sea salt

5 to 6 ½ cups of unbleached all-purpose flour, not packed down

In a large deep bowl you love to use, pour water and stir in yeast with a wooden spoon until the yeast dissolves. Stir in sugar, olive oil, salt, and flour one cup at a time. Stir each cup of flour, scraping sides and the bottom of the bowl, turn the dough, fold up and in from the bottom. Dough will become sticky after 5 cups, start to knead it with your hands. Add extra flour as needed by ½ cupful, scrape dough off sides, continue to rotate, lift, fold, and press dough into itself.

Fold Dough Over and Press

Press the dough ball toward yourself with a flat to cupped hand; keep turning and feel the warm dough energy.

Remove the dough from the bowl, place on a breadboard or hard surface lightly dusted with flour, keep adding a dusting of flour as you knead and the dough absorbs the dusting of flour. Use the heel of your hand to knead the dough, about 5 to 8 minutes, until the dough becomes silky, “smooth as a baby’s bottom.” Form the dough into a ball, set aside.

Scrape off and discard excess flour from inside the dough bowl. Thoroughly coat the inside of bowl with 1½ tablespoons olive oil. Place the dough ball in the oiled bowl and turn to coat all sides and top with oil. Press a cross with the straight of your hand into the dough ball, to relax the dough. Cover the top of the bowl with clean, thin, wet-warm kitchen towel pulled taut. Place in a warm draft-free area and let the “baby” rise. About 45 minutes.

Press Down Again

After first rising, divide into three equal balls or  punch it down with your fist and let rise again until ready to use.

If covering cloth gets cold, rinse with warm water and ring out as often as needed.


Preheat oven 400°F.

Divide Dough into three equal balls. Roll each ball of dough into a 14×10 inch rectangle and place on lightly oiled baking sheet.

Roll To Overflow

Shape edges by pressing dough between thumb and forefinger to make a ridge. For round pizza, roll dough into rounds.

Cover with seasoned tomato sauce, extra-virgin olive oil and fresh tomato slices, or pesto.

Spreading The Tomato Sauce Like The Italian Flag

Top each pizza with toppings of your choice:

Gather The Toppings

Artichokes, mushrooms, green peppers, onions, fresh basil leaves, Mozzarella cheese, Asiagio cheese, pitted black olives, precooked Italian sausage (you don’t want extra grease on the pizza).

With anchovies, omit the mozzarella cheese and add 1/4 teaspoon oregano. Top with 8 anchovy fillets, cut in 1/2 inch pieces.

Before baking sprinkle over each pizza, in order listed:

2 tablespoons extra virgin olive oil

3 tablespoons grated imported Parmesean cheese

1/8 teaspoon fresh ground pepper

Bake at 400°F. 20 to 25 minutes or until crust is browned. Slice and serve.

*Sweet Bread

“Sticky Pecan Poof!”  Made From the **Sweet Bread Adaptation

I said it was Magic!!!

Mama’s Hint:

  • If you want to delay making your bread or pizza you can push dough down a few pushes with your fist to let the air out after it rises, turn, coat, and cover, to rise again.
  • After the dough rises you can freeze it in an oiled tightly-sealed plastic bag, defrost in refrigerator, and let rise in a warm towel covered bowl at room temperature.  Tara did for the Pizza Party.

17 thoughts on “Mama Mic’s Magic Dough

  1. Hi Adagio,

    I hope you remember me, John’s mother. I love your blog and all of your recipes.
    I will have to share my Kolachki recipe with you. I took a leap of faith and rented a studio at the Fine Arts Building. I don’t know if I should paint (secret passion) or incorporate my hats. I am teaching at Columbia in the Fashion Dept. A renasaince if you will :). Do you have a recipe for Good Luck and Prosperity there.
    John told me that you always throw a bag of coins in his new apartments.

    I would love to cook with you. Do you ever need a girl friend to do that? I am hoping the time has come to be girl friends 🙂 Brendon came to a bowling party with the family. He is so handsome. I love his energy. He said the time has come.

    I love your blog and can’t wait to hear from you. Linda

    • Remember You!!! I’m crazy about you and all the beautiful hats you’ve created. Not to mention your handsome sons! Congratulations on your new studio and if you want to do some prosperity clearing, just let me know when. The thought of cooking together or creating together makes me smile broader than the lake. And sharing your Kolachki recipe we could do a blog on it…Thank you Linda. XXXOOOO

  2. Hi Adagio,

    Also, can you teach me to blog better. I started a blog but I get confused. You appear to be a blogging magician! xolinda

  3. Loved the pictures and could smell the yeast! Also, mom used to make “long johns” on Saturday mornings with the leftover dough. Better than the bakery!!!
    Love ya,

  4. This is an awesome “foundation” recipe. You gave excellent directions in the recipe and it made it super easy to whip up. Saturday Night College Football Pizza Party in San Francisco. It was a winner. Thanks for sharing! That Sweet Bread Carmel Pecan doodle-doo looks awesome too… you gonna share that lil gem’s recipe too?!?!

  5. Haha, I am so glad you posted this it was perfect for our friday night pizza! I got to tell Alex to make the dough while I was at work and he looked it up on your blog and followed the recipe to a T! It was delicious!
    I love you!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.