Chuck’s Pizza Dough Recipe

Version as of 2021  


Yield: 2 medium pizza.  serves 4 hungry adults
-500g Robin Hood unbleached all purpose BREAD flour
-325g cool filtered tap water
-4 tsp sugar
-2 tsp olive oil

-2 tsp active dry yeast


Mix the above with a dough hook, 7 mins on speed 2.  Then add:

-2 tsp non-iodized salt   (then mix another 2 minutes)

Step by Step Directions:

  1. Cut & shape dough into 2 balls
  2. Oil dough ball, cover top of bowl with plastic wrap, place in fridge.
  3. wait 24-36 hours. For pizza Saturday night, make the dough Wednesday night.
  4. 1 hour before baking, remove from fridge & turn on the oven with pizza stone.

Baking Instructions:

  • Pizza stone on the 2nd highest oven rack.
  • Convection roast 450F for 1 hour to heat the stone up.
  • Before stretching and topping the pizza.  Put your broiler on high.
  • Stretch out dough. Avoid squishing the crust. Thinner is tastier.  If it springs back, let it rest for 10 mins.
  • I use a 50/50 mix of all purpose flour and coarse semolina to dust with.
  • Before putting the pizza in the oven, turn off the broiler and reset the oven to convection roast 450F.
  • Pizza will be done in 6-8 minutes.  I often turn the brolier back on for the last 3 or so minutes.
  • The trick is to balance the cook on the top and bottom.




Chuck’s Pizza Sauce Recipe

Version as of Dec 2018


Yield: Sauce for 2 medium-large pizzas.

1x750mL bottle pureed tomatos (passata) I usually use Molisana.
1.5 tsp sugar
1 tsp oregano
1 tsp garlic powder
1/2 tsp salt
1/2 tsp dried basil


  1. Mix the above and re-season to taste. 
  2. Sauce will cook while on the pizza but simmering for 1 hr can improve taste.
  3. Spread over dough at room temperature


 Note: Freezes well for at least 1 month


Whey Protein Cookie Recipe

This is a pretty flexible whey protein cookie recipe I’ve developed over a few iterations.  Change it up swapping 1 scoop of chocolate whey for 1 scoop of coffee flavoured whey.  The best part is you only dirty one bowl to combine all of the ingredients at once.



2 scoops chocolate whey (1 scoop is roughly 35 grams)
1 c. peanut butter (crunchy is best)
1/2 c. brown sugar
1 egg
1/4 c oats

splash of milk if needed



roll into 12 balls (each slightly smaller than golf balls)
lightly press with a fork (cross fashion)
use parchment paper or sprayed foil on top of the cookie sheet


Cooking Directions:

350F for 13 Min, Middle Rack, Slide off sheet onto cooling rack



6 grams of Protein per cookie