15 Oct, 2014
Whenever I used to think about making pizza, the dough making held me back. I mean anybody can come up with a bunch of toppings and a sauce, right? For pizza dough on the other hand you definitely need an expert or something like that. Well, not really.
This is the dough recipe that I’m using every time I make pizza and I never failed. It is very fast and easy to make, and nice thing about it, you don’t have to let it rise, if you don’t want to. Personally I like my crust very thin and not very crispy because I would rather enjoy the toppings than fill myself with bread. However, if you like the puffy/fluffy style you should let it rise for about an hour or more. The quantity that you get after making my recipe, will be enough for two large pizzas, about 14″ in diameter, or three medium 9″.
You’ll need a cup and a half of warm water in which you dissolved a tsp of sugar and a pack of instant yeast (2¼ tsp). Now there is a weird thing going on with the altitude and/or air humidity because ever since I moved to Calgary I had to use two cups of water but you might be ok with my original recipe. If you notice that your dough comes out a bit too hard, just add some water but not more than another half of cup. The quantity of a ⅓ cup of olive oil is the same.
Filed Under: Pizza