I get regular requests for my pizza dough recipe...
So I finally decided to sit down and properly type it out for you.
Fine time, wasn't it?
As an adult, I have tried endless dough recipes.
There have been some doozies, I tell ya.
Why did I want to test dough recipes for 4 years, you ask?
Mainly because I never liked pizza growing up.
So, I decided that I should try it at home, see what I thought?
A big part of why I didn't like pizza was the cheese used (I am not a huge cheese lover), and the red sauce.
I don't like a watery tangy sauce, and that is the type of sauce I found most commercial pizzas use.
I guess, I just thought pizza was flavorless goo.
I always just picked off the toppings.
That is, until I started making it at home.
And came about a go-to recipe.
I tried lots of recipes, and found myself creating pizza dough from memory.
Adding a bit more yeast, and some warming tricks to get the yeast to rise better.
I am not sure at this point, where I picked it up, or if I tweaked it very much, or where it came from in the end? It's just a scribble from memory on my chalkboard now, and has been for years.
A tip for sauce.
If you don't make your own, I have to recommend Barilla marinara.
It works beautifully and tastes really good.
So here is the recipe...
You can also click here for a printable pdf.
3 cups flour
1 1/4 cups warm/hot water
1 tablespoon olive oil
1 package Rapid Rise yeast (about 2 teaspoons)
1/2 teaspoon sugar
1 teaspoon salt
(1 extra cup of flour for dusting and rolling our dough etc.)
What to do?
Before you begin tip: run your bowl upside down under hot water - to get it warm.
Put warm/hot water in bowl.
Sprinkle in 1 package of rapid rise yeast.
Sprinkle in sugar.
Set mixture aside for 2 minutes.
Put in olive oil and salt.
Mix with a warm or wooden spoon gently.
Slowly stir in your flour.
As you put in your last cup of flour, use your hands to mix dough gently in the bowl - don't knead too much at all, just enough to incorporate ingredients. Keep your dough in the bowl the whole time.
Once all ingredients are incorporated, form your dough into a rough ball, and leave in bowl.
Put a damp cloth over your bowl, and place your bowl in a very warm place for 30-45 mins.
Once dough doubles, gently punch the dough down.
Keep an extra bit of flour handy, you might need some here, as dough might be sticky after rising.
Take dough out of bowl and place on flour dusted counter.
Knead a little bit, only to smooth dough, adding a tinge of flour to remove stickiness.
(I don't knead more than 20 seconds, as the dough is pretty easy to get smooth)
Just enough to smooth it out, and either separate into two balls for 2 medium pizzas, or make on huge pizza.
Use extra flour for dusting counter to roll out your dough, or if dough is a little too sticky.
Once rolled out....
Lightly dust your pizza baking sheet (or cookie sheet) with flour (you can use cornmeal, I personally like to dust with flour), then put your dough on your sheet and pinch corners around.
Now, let pizza dough sit for 5 - 10mins. (it will plump up a little more)
(I use this time to get my toppings ready)
Then top as you wish, and bake in a 400' oven for 30 mins.
(my mom's oven takes 45 mins - 1 hour)
Judge it being ready when your cheese, toppings and/or crust edge have browned to your liking.
You can use this recipe with any flour you wish.
I have made oatmeal flour before, and used the same recipe. It worked out wonderfully.
Also, you can also use this dough for focaccia.
Make cheeseless, sauceless, or any kind of pizza you wish.
Remember, the more raw veggies you use, the more cook time, as they add lots of moisture.
I like to season my veggies a little before topping the pizza.
This is a wonderful base dough.
The sky is the limit! Enjoy ;)
I like to use pesto as my sauce sometimes too...
Or, no sauce, just a scant brushing of olive oil, a tinge of salt, and then top...
I have to confess, the pizza I got the most compliments on was a standard cheese and pepperoni.
It was crispy and golden, and everyone raved about it.
One of my faves was a pesto, mushroom, fresh tomato, spinach pizza...
This dough can be used in any way, not just for pizza but focaccia, or herb bread.
And, if I am not in a white flour mood, I take some oatmeal, grind it in my food processor until it turns into flour, and I make oatmeal flour pizza, or use wheat flour. Works great.
I am sure just about any flour would work.
Give it a try!!
Hope you love it ;)