Creating the dough for your chosen style of crust can be daunting. Sometimes you simply need to “jump in!”

Making the bar pizza dough is dead simple. Thanks to the folks at Baking Steel it’s laid out in a simple procedure with a very clear recipe and directions.

Laid out here are the “tools” I use to create my dough: flour (duh), water, salt, yeast and for this recipe, olive oil.

This is not rocket science at all. Just a few helpful tips will get you making great dough and then great pizza.

Tip 1: Weigh your ingredients. The baking standard for weighing is in grams. Much more accurate. I find many recipes have some ingredients in grams, mixed with cup and teaspoon/tablespoon measurements. Not cool!

I won’t go into detail here but read our post on tackling the measurement dilemma. Actually not hard, just need to understand it a bit.