Quick and Easy Pizza Dough

21 Jul

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.


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