Simple Pizza Dough Recipe is the winner.
In case you are a little confused about that first sentence, I shall make everything crystal clear. I asked everyone on FB and The Twitter what they wanted me to post about, elk stew, pizza dough or my reading room. Pizza dough was the definite winner of the day, with my reading room pictures coming in a close second.
I was introduced to this very fast and super tasty, simple pizza dough recipe back in October when I was hosting an open house for Halloween. I needed a good pizza dough recipe STAT and was sent this one.
I have now been using it for the past few months and it gets better every time. Soft, fluffy and tasty and look at how I stuffed that crust with cheese! It’s such an indulgent pizza crust, I still like my whole wheat pizza dough recipe, but something is so wonderfully decadent about a good, white bready pizza crust smothered in cheesy toppings.
- 1 1/2 cups warm water
- 2 tsp (1 sachet) dried yeast
- 1 tsp white sugar
- 4 cups plain flour
- 1 tsp salt
- 1/4 cup olive oil, plus extra for brushing
First you need to proof your yeast, something I never skip doing. Nothing is worse than inactive yeast. So combine the water, yeast and sugar in your mixer bowl and leave to the side for 5 minutes or until you can see the yeast is foamy and active. Add in the oil. Get out your dough hook and attach to your mixer.
When working with my mixer, I always put the liquid ingredients into the actual mixing bowl that I am going to use and pour the dry into the wet. My mixer leaves less dry material on the bottom and sides this way.
Whisk together the flour and salt in a large bowl, turn your mixer onto low and start adding the flour, slowly, until the dough forms a ball around the dough hook. Keeping the mixer on low, let it knead the dough for 10 minutes until it’s elastic and smooth. Add in a wee bit of flour if it’s too sticky, the dough should just barely stick to your hands when it’s ready.
Oil the bowl that you are going to let the dough rise in slightly so the dough won’t stick. Place the dough into the oiled bowl, turn it so that all surfaces are oiled and cover it up with tea towels or plastic wrap. I prefer a damp tea towel still and yet to any other method.
Place in a warm, draft free area and let it rise for about 30 minutes or until it’s doubled in size.
This makes about 5 personal pizzas, depending on if you make stuffed crusts or not.
To make a stuffed crust, roll a larger circle than you actually need. Take cheese – and low fat cheese actually gives you a nice, stringy filling which is what you want- and place slightly inside the circle then fold over the dough and seal shut. Like the picture below, which is from my whole wheat recipe. Continue until the crust is stuffed!
I always place my pizzas on oiled, cornmeal dusted cookie sheets to rise and cook. Let your pizza crusts rise again for another 10-15 minutes before you put any sauce or ingredients on top, this will prevent soggy bottoms. Pre-heat your oven to 450 while it’s rising. Once it’s risen a bit, start creating!
Cook your pizza for 10-15 minutes, you want to cook it hot and fast to prevent soggy crust. This is also why you let the crust pre-rise again, this allows for this fast, extremely hot baking.
It will be done when the crust is beautifully browned with lovely melted cheese.
Try it out this weekend and let me know what you think!
Things have been incredibly busy planning the Culinary Arts Cook Off and my life is going to be consumed by this until March 18th. It’s so fun, so exciting yet very time and life consuming. I still will be posting here as regularly as I can, but please forgive me if I cannot return your emails, recipe requests, respond to comments or the like. Just nag me a few times and I will be sure to get back to you!
And of course, there will be pies all Fridays! There’s another one coming this week, perhaps not the one I intended but I think it’s going to be my first guest post for PieDay!
Now, get out there and start enjoying this amazing weather we are getting here in Edmonton. In January!
The Kitchen Magpie <—– can’t even come up with a witty ditty to put here