Passagemaker Pizza Dough

grissini dough with rolling pin 1024x768 Passagemaker Pizza DoughPizza is a favorite among yachties and land-lovers around the world.  Sure, if you are lazy you can bring store-bought crusts or pizza crust mixes (yeah, I didn’t know mixes existed either until one boat I crewed on had a stock of pizza dough mix.) but let’s face it.  Making your own pizza always tastes a thousand times better. Cheese may be a commodity on long passages, but saving a bit for a pizza night once and a while can boost morale immeasurably.

This is my all-time favorite pizza dough recipe.  Simple enough to make under way, it’s packed with flavor.  Putting the Italian seasoning in the actual crust makes all the difference.  It is leagues better than any pizza crust I’ve had in a pizzeria.  I use this recipe for grissini, and all types of pizza from oven baked to the nautical stand-by pan-fried, and it works like a charm.

Passage Maker Pizza Dough

1 large pizza


  • 1 ½ t of yeast
  • 1 t sugar
  • 2 T pizza seasoning or Italian seasoning
  • 2 c flour
  • ½ t salt
  • ⅛ C olive oil
  • ¾ c warm water


  • Mix yeast in warm water and teaspoon sugar and allow to proof 10 minutesDSCN8693 1024x768 Passagemaker Pizza Dough
  • Mix dry ingredients together
  • Make a hole in center and add water and olive oil
  • mix in with spoon
  • When too thick kneed with hands for 5 minutes
  • Cover with damp towel
  • Allow to rise 30 min
  • Punch down and roll out into circle or rectangle  with rolling pin or I like to use a wine bottle
  • Cover with toppings


IMG 1453 300x225 Passagemaker Pizza Dough

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