There is nothing easier than making pizza dough. That is if you have the right recipe that doesn’t take you forever and a day to make it.
Here’s one of the simplest recipes I’ve used, over and over again.
Quick and Easy Pizza Dough
- 1/2 c. Warm Water
- 1 1/4 c. Room Temperature Water
- 1 envelope Active Dry Yeast (or 2 generous tsps)
- 2 tbl. Extra-Virgin Olive Oil
- 4 c. Bread Flour
- 2 tsp. Salt
Measure 1/2 cup warm water in a 2 cup measuring cup. Whisk yeast into warm water; let stand until it dissolves and expands (about 5 minutes).
Measure in the remaining 1 1/4 cups room temperature water (to make 1 3/4 cups total in 2 cup measuring cup), and oil to yeast mixture.
Meanwhile, pulse flour, and salt in a large food processor fitted with a steel blade. Pour liquid ingredients over flour; pulse to form a rough soft ball. Continue to process until dough is smooth and satiny (about 30 seconds longer).
Turn dough onto a floured work surface and knead a few seconds to form a smooth ball. Place in a vegetable cooking spray – coated bowl, and cover with plastic wrap. Let rise until double in size (2 to 3 hours).
Without punching it down, dump dough onto a lightly floured work surface. Using a knife or dough scraper, halve the dough. Stretch the dough until you reach the size you prefer. Punch down the other half, wrap, and refrigerate (or freeze) for another time.
♥ Helpful hints:
Stretching instructions: Don’t punch down because it makes the stretching process harder!
stretch each portion into a rustic square. Place on a corn-meal coated baking sheet before baking.
This can also be grilled instead of baked.
Grilling instructions: Place dough, stretched into a rustic square onto a corn-meal coated baking sheet. Make sure grill heat is set to medium; lift stretches of dough onto grill. (Grill pizza directly on the grill, just use the baking sheet with corn-meal to dust the bottoms.) Cover and cook until bottoms are spotty brown, moving frequently to reduce burning, and punching down as necessary to ensure even cooking. Cook 3-4 minutes. Return pizza crusts, grilled side up back to the baking sheet. Top with desired toppings. Return pizza to grill; cover and continue to grill until bottoms are spotty brown (3 to 4 minutes longer). Transfer to a cutting board. Cut into pieces and serve.