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 16″ in diameter, or three medium 12″.
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.
Add 4 cups of flour and a tsp of salt in the bowl of your mixer, then add the ⅓ cup of olive oil, the activated yeast and whatever herbs you might want to add and give it a serious swirl. Did I mention I love my Pro KitchenAid mixer?
Continue mixing, until everything is well incorporated. Shape the dough into a ball. The dough should be very elastic. You can also get creative, like adding some herbs like oregano or weird spices. I actually made one with maple syrup but make sure you don’t pour too much or it will turn into a cracker in the oven.
- 1½ cups Warm Water
- 1 tsp Salt
- 1 tsp Sugar
- ⅓ cup Olive Oil
- 4 cups Flour
- 2¼ tsp Yeast
- In 1½ cups warm water pour sugar and yeast; let yeast activate for 5 minutes or until becomes frothy.
- In the bowl of your mixer, add the flour and salt and mix. Add the olive oil and using the dough hook, mix for about a min.
- Add the yeast combo to the flour mixture and mix until well incorporated. Shape the dough into a ball and place in an oiled bowl, rubbing oil on the dough as well, cover with plastic wrap and refrigerate. If you’re not using the dough right away, you can also freeze it.