Snowman Pizza and Dough Recipe

Here’s a little recipe to cheer you up on a frigid, cold day.

Remember when I posted about the candy cane and Christmas tree pizzas? {You probably saw this one coming.}


Well…why not a snowman for January? I have also done a jack-o-lantern for Halloween, and a heart for Valentine’s Day. With pizza, the possibilities are endless.

I got a few requests for my pizza dough recipe, so I thought now was a good time to share.

It is from The America’s Test Kitchen Family Cookbook, with my own tweaks.


Makes: 2 large pizzas, 3 medium pizzas

4 c. bread flour {I have used all purpose and wheat before. Bread flour yields the best results. If you want wheat in there I wouldn’t do more than 1 c. wheat and the rest bread flour}

1 envelope instant yeast – 2 1/4 tsp. {I use the big bag of Fleischmann’s you can buy in bulk at Sam’s and just store it in the fridge}

1 1/2 tsp. salt

2 TBSP olive oil

1 3/4 c. water, very warm

The cookbook lists two mixing methods, the food processor method and the hand mixing method. I don’t have a real food processor…just a mini food chopper…so these are directions for a Kitchen Aid mixer, which the cookbook doesn’t actually give instructions for. I just adapted the hand mixing method…Anyway…I will stop babbling. Let’s get started.


1. Preheat the oven to 500 degrees.

2. Add the flour, salt, and yeast to the mixer and start it on low, using the dough hook.

3. Add the oil.

Note: I measure and add the oil while I let the tap run on hot so it can warm up.

4. Then add the warm, almost hot water.

5. Let the mixer run for a couple of minutes while the dough comes together. Then turn the mixer up to medium or medium-low and let it knead the dough for 8-10 minutes. I like to see how fast I can clean up the counters and dishes, put ingredients away, and prep the pans during this time.

6. Prep your pans: Spray them with spray oil. Optional: Then lightly dust with some corn meal. The original recipe doesn’t call for this, but I like to.

7. Stop the mixer and let it rest for a few minutes. Now I’m going to give you two methods to follow next. The first one is the one the book recommends. The second one is my preferred method.

1) You can transfer it to an oiled bowl and let it rise for about an hour – until doubled. Punch it down and divide it into 2 to 3 even balls, depending on how many pizzas you want to make and how big you want them. Let the dough rest for 30 minutes more at room temperature. Then roll out the dough and proceed with making your pizzas.


2) You can do what I often end up doing…since I sometimes don’t leave myself enough time to do all that was listed in the first method. You can just roll the dough out right away and proceed with the rest of the steps.

Either way it tastes good. 

The first way actually makes a lighter, and sometimes puffier crust. My pizza doesn’t end up looking like the cookbook picture. Maybe because I use a non-preheated cookie sheet and not a pre-heated pizza stone? I just know that I have made this pizza both ways probably at least a dozen times each and it is always turns out a bit puffy and light when I do it the first way.

The second way makes a little bit crisper, chewier crust. I like the second way’s taste and texture better AND I don’t have to fuss with the rising and resting bit. It’s win-win for me.

8. Now…roll out the dough and place it on your prepared pans.

I use a combination of a rolling pin and just stretching it with my hands.Use a little bit of flour if you need to, to keep the dough from sticking to the counter and your hands. Most of the time my dough doesn’t need it though.

9. Add your sauce, cheese, and toppings. We used ranch dressing this time around. Soooo…yummy.

10. Bake on a cookie sheet at 500 degrees for 10-15 minutes.

I slide them in and wait until they start smelling pretty good. Then I check every couple of minutes until they look done.

You know when it’s done when all the cheese is melted with little bits almost burnt, and the crust is golden brown.

Like this.

So I listed a lot of steps to be thorough, but it is pretty easy.

Have a warm, wonderful, weekend everyone!


  1. says

    You are so cute!

    So, this is Daniele, from Love Grows in Small Places. I have a new blog up and running, and it even has your button on it! It is a work in progress, but I am happy with it so far. This will be my main blog now. I hope you like, and I can't wait to make it great! …I hope! :P

  2. says

    Darling!!!! We love to bake over at our house…so this will definitely be something we try! I do have one question…can we make and assemble the pizza and refrigerate for a few hours before baking? Just curious! Thanks so much for sharing! I just found your blog and am completely in love with all of your fun ideas. We tried the snowflake/borax experiment last night…and woke up to

    • says

      Sure thing!

      Here is the recipe:

      Make a roux: Add equal parts melted butter and flour {I don’t measure, I just eye ball it so a few TBSP of each should do fine}.
      -Cook in small sauce pan over medium heat.
      -Whisk together and add about 1 to 1 1/2 c. of whipping cream. Whisk until smooth.
      -Add chopped garlic or pressed garlic. One clove.
      -Add a pinch of salt to taste.
      -Cook and stir until it thickens. Take off heat and it’s ready.

      I posted about it here too :):

  3. darkchocolatekryptonite says

    I didn’t want 2 pizzas so I halved the recipe and made it itn my new KitchenAid mixer. I don’t know what happened but the crust did not turn out for me! When it got done mixing, it was way to wet so I had to add some more flour(a little at a time) to get to the right consistency to roll and spread out. I did put a little cornmeal on the pan and baked it on the center rack. The bottom of the crust was not done when the top of the pizza was. I put it back in the oven but on the lowest rack and even put a sheet of foil on the top rack in hopes of not burning the cheese. The crust ended up being a bit tough and the bottom was barely done enough to eat. Sounds like it bakes up well for you, so I must have messed it up somewhere! Oh, and I did the tree shape.

    • says

      Oh man. That’s such a bummer. I am so sorry that happened. It does work for me. The crust should be crispier than say…a Little Caesar’s pizza, but it shouldn’t be tough. I wish I could offer more advice. Every oven is different. Maybe cook it on the bottom rack from the get go next time?

  4. Jennifer Benak says

    I would like to start by saying that this dough recipe is amazing! I was really surprised and happy with the results without letting the dough rise. Great taste and even better for time constraints. I made a pizza snowman for my daughter’s school Christmas party and all of the kds loved it and ate all of the leftovers. My daughter said I should make it every year. Very cute idea that’s delicious. Only issue I had was that my snowman had to be baked on 3 different pans because I didn’t have a pan big enough. Still turned out well though.

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