Let me just say, this recipe is SUPER simple. I don't think it's exclusively a pizza dough.. but it sure does make a good crust. I halved this recipe and it was enough for one pizza. In the future I may experiment with other dough recipes, but for now this is my go-to pizza dough recipe.. for all my homemade pizza needs. ;)
I will post later about what kind of pizza we had.. it was absolutely delicious!!
Olive Oil Dough
recipe from Artisan Bread in Five Minutes a Day
- 2 3/4 cup lukewarm water
- 1 1/2 tablespoon granulated yeast (2 packets)
- 1 1/2 tablespoon kosher salt
- 1 tablespoon sugar
- 1/4 cup olive oil
- 6 1/2 cups unbleached all-purpose flour
Mix in the flour without kneading. If you are not using a stand mixer, try wetting your hands a little bit to incorporate the flour better.
Transfer dough to large (5 quart) bowl or lidded food container. Cover (not airtight, I just drape a kitchen towel over the bowl), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 - 2 1/2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
If using for pizza, I usually pile on my toppings and bake for about 10-15 minutes, or until slightly golden.